Nizam Uddin Jamali1, Asmatullah Kaka1,*, Pershotam Khatri1, Moolchand Malhi2, Muhammad Naeem3, Akeel Ahmed Memon1, Rameez Raja Kaleri4, Habibullah Janyaro5 and Dildar Hussain Kalhoro6
...perm concentration, post chilling for motility, morphology, live dead ratio, membrane integrity and frozen thawed for motility, morphology, live dead ratio and membrane integrity. Semen volume and colour were determined by visual examination, pH was determined by digital pH meter. Motility was determined under microscope at10x magnification, morphology and live dead ratio was assessed using eosin nigrosin stain under 40x magnification, concentration was calcul...
Amina, Muhammad Zahid Rashid and Amina Rashid
...mpared to control. Fruit chilling injury percentage was also minimum at cold storage (12.67%) in fruits coated with 40%. All the treatments exhibited potential to maintain the post-harvest life of fruits as compared to untreated fruits. These were found effective in quality attributes such as TSS, titratable acidity, total sugars, total phenolic compounds as well as antioxidants....
Kokab Nazim1*, Asghari Bano1 and Ghulam Jellani2
...lines were evaluated for chilling tolerance using morpho-biochemical parameters. Experiment was performed in polytunnel conditions (30±2 °C) as control and open field conditions (10±2 °C) as chilling stress. After transplanting tomato plants were divided into controlled and chilling stressed. Chilling stressed set was placed in open...
Makruf Arif1*, Claude Mona Airin1, Dwi Sunu Datrianto2, Dinda Anggun Roro Sejati3
Tarique Ahmed Khokhar1*, Atta Hussain Shah1, Muneer Ahmed Jamali1 and Asghar Ali Kamboh2
...o evaluate the effect of chilling, freezing and repeated-thaw cycles on chemical quality of various meats. The influence of different time was observed on chemical characteristics of chilled, frozen and thawed meat against fresh meat. Proximate composition such moisture, protein, fat, ash and glycogen decreased with increasing storage period of chilled, frozen and thawed buffen, chevon and chicken meat samples. Nutritive values of chilled, frozen and thawed bu...
Muhammad Kefayatullah* and Said Wahab
...eight loss, decay index, chilling injury, total phenols, sugar acid ratio and organoleptic evaluation. An increase was observed in TSS (11.05 to 13.00°Brix), pH (3.71 to 4.25), reducing sugar (1.43 to 2.76), decay index (0.0 to 35.13), weight loss (0.0 to 5.85), sugar acid ratio (14.88 to 20.96), chilling injury (0.0 to 19.41) and a decrease in percent acidity (0.76 to 0.57), ascorbic acid (9.67 to 6.13 mg/100gm), non-re...
Vui Van Nguyen1, Samorn Ponchunchoovong2, Sajeera Kupittayanant3, Pakanit Kupittayanant2*
... sperm during 12 days of chilling storage. Twenty ejaculates from five American Bully dogs were used. The sperm quality was determined by system automatic sperm analyser for sperm motility parameters, and by confocal laser scanning microscope for sperm membrane integrity parameters. Sperm lipid peroxidation was also analysed through malondialdehyde production. The study found that there was a gradual decrease in all sperm quality indicators of all the treatmen...
Aalaa S. Saad1*, Taghreed H. A. Ali2, Nayerah Alatfeehy3, Dalia Elmasry4
...icantly (P < 0.05) on chilling compared to the control. Moreover, in the PE and PN-treated groups, the relative expression of hemolysin A (hlyA) decreased until the 9th day, reaching 0.251 and 0.125, respectively, and the relative expression of IAP reached 0.293 and 0.125, respectively. Additionally, treating the chicken panne with either PE or PN did not appear to affect the average sensory score of the breaded chicken panne. Our study has demonstrate...
Aalaa S. Saad1*, Amira A. Elokle2, Dalia Y. Youssef2, Neven M. Omara2, Samr Kassem3
...ificantly (P<0.05) on chilling than the control. Moreover, eaeA and stx2 relative gene expression decreased until the 10th day, reaching 0.3 and 0.41 in the CS-LZ-NPs group and 0.5 and 0.48 in the CS-NPs group. Also, the treatment with either CS-NPS or CS-LZ-NPS did not affect the average sensory score of the chicken fillets.
Keywords | Chicken fillet, Chitosan nanoparticles, E. coli O157, Gene expression, Lysozyme, Toxi...
Muhammad Asif Iftikhar1, Talat Naseer Pasha2, Saima Inayat1, Khalid Javed3 and Rahman Ullah4*
...tch was shifted to blast chilling at 1-2oC and then stored at 4oC. Sensory evaluation of all yogurt samples was carried out on a 9-point hedonic scale. All the tests were carried out on day 0, 7, 14 and 21. The collected data was investigated through ANOVA technique under complete randomized design (CRD) using SAS 9.1 software. The results showed that yoghurt made from Nili Ravi buffalo milk (To) showed a significant (p≥ 0.5) overall acceptability as compar...
