BACKGROUND: Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with loss of freshness and with production and/or degradation of their volatile compounds. In this study, multiple headspace sorptive extraction (MHSSE) coupled with gas chromatography/mass spectrometry (GC/MS) detection has been applied to an edible green seaweed (Ulva rigida) in order to determine the evolution of volatile compounds during storage for 12 days at 4 or 16 ∘ C. RESULTS: The existing analytical methodology has been updated and validated for 18 additional compounds. At the end, 41 volatile compounds from different chemical families were quantified. Aldehydes, carboxylic acids and esters were the main classes found in U. rigida. Analytical and sensory data were submitted for statistical analysis. During storage, most volatile compounds were only affected by the number of storage days (P < 0.05), with significant decreases as storage time increased. Sensory analysis revealed significant changes in the samples stored for longer times (8, 10 and 12 days), with a clear influence of the boiled vegetable descriptor. CONCLUSION: In order to get a successful preservation of seaweeds and to maintain their marine character during storage, both temperature and time should be carefully controlled. Industry 3 Roohinejad S, Koubaa M, Barba FJ, Saljoughian S, Amid M and Greiner R, Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Food Res Int 99:1066-1083 (2017).J Sci Food Agric 2019; 99: 5475-5482

BACKGROUNDThe effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes.RESULTSThe different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties.CONCLUSIONSIn the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry

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РАЗВЕДЕНИЕ, СЕЛЕКЦИЯ, ГЕНЕТИКА Сравнительный анализ устойчивости гибрида «Мизури-5 х Маяк-6» к неблагоприятным условиям окружающей среды и его высокой продуктивности при адаптивной селекции для развития шелководства РЕЗЮМЕ АктуальностьПроблема получения новых гибридов шелкопряда, способных к наиболее быстрой адаптации к неблагоприятным агроклиматическим факторам с сохранением высокой продуктивности, весьма актуальна на современном этапе развития аграрного сектора Азербайджана. Внедрение инновационных технологий в аграрный сектор способствует получению новых гибридов, обладающих преимуществом адаптационных способностей к колебаниям климата и сезонной выкормке. МетодыСтатья посвящена описанию получения новых гибридов шелкопряда «Неса 2\1 x Хаял» и «Мизури-5 x Маяк-6», с высокими адаптационными способностями, а также устойчивостью к агроклиматическим условиям и сезонной выкормке (весна, лето, осень). РезультатыПо экологическим параметрам средняя оценка константы устойчивости и селекционного индекса, сравнительные показатели весна x осень гибрида «Мизури-5 х Маяк-6», являются достаточно высокими. Результаты наших исследований дают нам основание утверждать, что применение современных методов в адаптивной селекции и комплексное оценивание дают основание утверждать, что гибриды типа «Мизури-5 х Маяк-6» способны приспосабливаться к самым неблагоприятным климатическим условиям, и весьма благосклонны к сезонной выкормке. Выявлено, что в жизнеспособности тутового шелкопряда имеют весьма существенное значение условия: влажность -10%, температура -20% и 70% -тутовые листья, как единственный корм шелкопряда. При колебаниях показателей агроклимата меняются функциональные показатели тутового шелкопряда. Полученные новые гибриды являются наиболее устойчивыми к существенным изменениям агроклимата и соответствуют любому сезонному кормлению. Comparative stability analysis of the hybrid "Mizuri-5 x Mayak-6" to adverse environtental conditions of high productivity in adaptive breeding for the development of sericulture ABSTRACT RelevanceIn Azerbaijan, the roots of sericulture lead to ancient times. The problem of obtaining new silkworm hybrids capable of adapting most quickly to adverse agroclimatic factors while maintaining high productivity is very relevant at the present stage of development of the agricultural sector of Azerbaijan. MethodsThe purpose of the study is to create silkworm hybrids Nesa2\1 x Khayal and Mizuri-5 x Mayak-6, which are superion in adaptability and resistant to agroclimate and seasoned feeding (spring, summer, autumn). The studies were developed by the parameters of integratedassessment and adaptive selection. ResultsAccerding to environmental parameters, the arerge ectimate of the stability constant and the selection index, comparable indicators of the Mizuri-5 x Mayak-6 are quite high. using the method of adaotive selection and integrated assessment, the results of our research give us grounds to assert that the Mizuri-5 x Mayak-6 hybrids adapt even to favorable conditions and very tolerant seasoning. Ulti...