Fish quality is important in the food industry. Studies on the nutritional, microbial and minerals in Indian mackerel fish are limited. Therefore, this study was carried out to assess the quality and production of fish products (balls and fingers). Additionally, the effect of frozen storage for six months on the microbial, nutritional and sensory evaluation of fish balls and fingers was studied. The obtained results showed that the estimated minerals (zinc, cadmium, chromium, copper, lead and mercury) contents in Indian mackerel muscles were lower than the maximum permissible limits for human consumption. The levels of total bacterial counts and total yeast counts in Indian mackerel purchased from three different stores varied. After 6 months of storage, the microbial content decreased in Indian mackerel fish balls and fingers to less than 2.0×102 CFU/g, which was due to the effect of freezing on the growth and activity of microorganisms, while the carbohydrate, fat and energy contents increased, and the ash, protein and moisture contents decreased; however, Indian mackerel fish fingers had elevated ash, carbohydrate, fat, protein and energy contents and a reduced moisture content after freezing. Sensory evaluation of Indian mackerel balls and fingers at the start and end of the storage period (6 months) revealed good scores for appearance, odor, texture, taste and acceptability. These results provide insights into the benefits of good-quality Indian mackerel fish in the fish product industry and their availability after storage for six months.

This research was undertaken to investigate the effect of gamma rays at dose rates of 5.0, 10.0 and 15.0 kGy on the chemical composition of essential oils, total antioxidants, total flavonoids and total phenols, as well as the antioxidant activity and the thiobarbituric acid (TBA) and the free radical-scavenging activity (DPPH) of thyme. Radiation processing increased the total phenols, total flavonoids and total antioxidants of thyme, and moderate changes were detected at doses of 5 and 10 kGy for the essential oils. Thymol was sensitive to irradiation, especially at 15.0 kGy doses. In addition, the evaluation of antioxidant activity using DPPH radical-scavenging activity indicated some decreases of antioxidant activity in irradiated samples, while thyme exposed to doses of 10 and 15 kGy exhibited a significant increase in TBA values. The irradiation process can facilitate the utilisation of thyme as a preservative ingredient in the food and pharmaceutical industry.

It was reported that Rubian (tiger shrimp) Penaeus semislcatus, which is consumed as a regular part of the diet in the Arabian Gulf, could be beneficial due to its high content of phosphorus, zinc, calcium, copper, magnesium, and protein (Musaiger & D'Souza, 2008). The quality of fish and fish products is multifaceted and includes a wide range of issues, such as safety and freeness from health risks, nutritional value or quality, convenience, availability, and integrity, as well as the freshness of fish, sensory characteristics, physical features, type, and quantity of products. Furthermore, fishing, storage, handling, processing, and procedures, in addition to conditions such as time and temperature that affect the fish products' safety and quality are significant factors (Abbas et al., 2008). A lack of information about the enhanced fish management and postharvest processes contributes to low-quality fish products and fisheries (Food and Agriculture Organization, 2020). In order to be confident about health and safety, it is essential to maintain high levels of fish quality throughout the whole food chain, from catching to consumption (Hyldig & Green-Petersen, 2005), Consumers' requests for excellent, healthy, and safe foods is growing globally (Sen, 2005). Fish meat and seafood products are moderately unsteady in fresh and frozen preservation. The organoleptic characteristics of fish occur quickly due to multiple factors. Biochemical (i.e., enzymatic) changes and microbial effects yield quantifiable alterations in fish during fresh (iced) storage, while frozen preservation induces physical, chemical, and biochemical reactions that reduce fish quality (Woyewoda et al., 1986). Fish foods are known carriers of health risks, such as foodborne disease microbes including Salmonella sp., Vibrio sp., fungi, parasites,

Materials and methods 2.1 Collection and preparation of Indian mackerel samples Indian mackerel (R. kanagurta), 17 ± 3 cm in length, were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. Fish samples were transported to the laboratory in an ice box as soon as possible and were analyzed within 24 hours of catching them. Fish were prepared by cutting the samples using sterile cutters and homogenizing obtain three samples of Indian mackerel muscle for chemical analysis, Lipid Fractions and Fatty Acids analyses.

Background. Chard is a valuable vegetable and is considered a beneficial functional food. Fortification of bread with chard could increase the nutraceutical and functional food consumption. Objective. In this study, we performed a chemical analysis of chard and performed rheological analyses and sensory attribute evaluations of pan breads fortified with 5% and 10% chard powder. Design. The gross chemical composition of chard, some minerals, vitamin C, and total phenolic and flavonoid compounds were estimated. The rheological properties of doughs fortified with 5% and 10% chard powder and the chemical composition and sensory attributes of control, 5% chard and 10% chard pan bread samples were determined. Results. Chard contains carbohydrate, protein, and ash in addition to essential minerals and antioxidants such as vitamin C, phenols, and flavonoids. The chemical composition of 5% chard pan bread was significantly higher in ash and fiber, while the chemical composition of 10% chard pan bread was significantly higher in protein, ash, fiber, and moisture and significantly lower in fat, carbohydrate, and energy level than that of control pan breads. Compared with the control pan bread, the pan bread with increased chard powder content (10%) had significantly increased water absorption percentage, arrival time, dough development, elasticity, and proportional number ratio but significantly decreased stability time, softening degree, and extensibility. Pan bread fortified with 10% chard had the lowest specific volume among the tested breads. Sensory attribute evaluation further showed that increasing the amount of chard to 10% in the bread dough formulation produced lower overall acceptability scores. Conclusions. Pan bread containing 5% chard had better rheological scores and sensory attributes than the other formulations, in addition to good nutritional quality values.

SUMMARY Rivanol, the cationic salt of an acridine base, has been used as a novel separation procedure in an immunoradiometric assay for human liver ferritin. The separation step is based on the differences in charge and molecular weight between the labelled antibody-ferritin complex and free labelled immunoglobulins. The resultant assay is simple, reproducible and sufficiently sensitive to determine serum concentrations of ferritin.All immunoradiometric assays (IRMA) are based on the use of specific antibodies labelled with a radionuclide and offer several advantages as compared with radioimmunoassays (RIA), which employ isotopically labelled antigen.' 2 In a conventional IRMA, of the type first described by Miles and Hales,34 sample (or standard) is incubated with an excess of the labelled antibodies and, once equilibrium has been reached, it is necessary to separate the remaining free labelled antibodies from those bound to the antigen. To date this has always been achieved by the addition of an immunoadsorbent comprising antigen covalently coupled to a solid phase.Such a separation step is wasteful of purified antigen and prohibits the use of conventional IRMA for analytes that are either expensive or in short supply. This disadvantage is avoided in IRMA of the "twosite sandwich" type in which unlabelled antibodies coupled or adsorbed to a solid phase are used to bind all the antigen present in the sample (or standard) and the labelled specific antibodies to determine how much has been bound.5 However, this approach is limited to analytes having more than one antigenic determinant and is wasteful of antisera. As an alternative, it seemed likely that differences in charge and/or molecular weight between the antigen-labelled antibody complex and free labelled antibodies in some conventional IRMA might enable use of a simpler separation technique.Horejsi and Smetana6 have shown that it is possible to precipitate all the main plasma proteins, other than the gamma globulins, by addition of a carefully chosen amount of rivanol at neutral or

Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. This study aimed to evaluate the incorporation of 12.5% or 25% quinoa flour into biscuit production, evaluate rheological and sensory characteristics, and investigate the effect of the consumption of 20% cooked biscuits on diabetic rats. Design. The gross chemical composition, total carotenoids, phenolic and flavonoids of wheat flour and quinoa flour, and the rheological properties of the control, 12.5% quinoa, and 25% quinoa biscuit dough were determined. The effects of consumption of 12.5% quinoa and 25% quinoa biscuits on diabetic rats were investigated. Results. Quinoa flour had significantly higher levels of the gross chemical composition except for carbohydrate and increased phenolic compound and flavonoids content than those in wheat flour. Increasing the amount of quinoa flour in the biscuits could increase the farinograph and extensograph values of the dough. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25% quinoa biscuit for 60 days. The consumption of 12.5% quinoa biscuit and 25% quinoa biscuit showed a decline in blood glycosylated hemoglobin and glucose and an elevation in insulin levels compared with the positive control diabetic rat group. Discussion and Conclusion. It is encouraging to replace wheat flour with quinoa flour in biscuit manufacturing owing to positive effects on both the technological properties and sensory evaluation of biscuits. The increase of quinoa flour up to 25% had favorable nutritional values and hypoglycemic effects.

Black pepper (Piper nigrum L.) and clove (Eugenia caryophyllata) were treated with gammaradiationdoses (5.0, 10.0, 20 kGy)