The efficiency of DNA extraction from whole blood using appropriate method is very important for molecular analysis. Therefore, the aim of this study was to compare the purity and concentration of DNA extraction method from bovine (Bos taurus), chicken (Gallus gallus), and porcine (Sus scrofa) blood. The DNA of blood samples was extracted using three types of kit, namely InnuPREP Blood DNA Mini Kit, Wizard Genomic DNA Purification Kit, and QIAamp DNA Blood Mini Kit. The results showed that blood DNA extracted using QIAamp DNA Blood Mini Kit was found to be the most effective and consistently produced high concentrated and pure DNA for three animal samples. The purity of DNA ranged from 1.73 ± 0.05 Å to 1.94 ± 0.21 Å and the range of blood DNA concentration extracted using the QIAamp DNA were between 13.73 ± 2.11 and 25.01 ± 2.08 ng/?l. However, the blood DNA of porcine was not successfully extracted using InnuPREP Blood DNA Mini Kit and Wizard® Genomic DNA Purification Kit. These results were very crucial for the subsequent use of amplification using polymerase chain reaction (PCR) and to facilitate accurate detection in further analysis.
This study was conducted to evaluate the physicochemical characteristics and to determine the degree of consumer preference of fish burgers produced with different level of Black Tilapia surimi paste and potato flour. Five formulation of fish burgers with different percentage of Black Tilapia surimi paste to potato flour were formulated as follows: Control=70:10; A=62:18; B=66:14; C=74:6; D=78:2. The fis
Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>0.05) in protein, fat, and fibre content. However, results found that all sausages with unripe jackfruit were found significantly higher (P<0.05) in moisture content, and ash compared to control beef sausage. As expected, hedonic test found that consumers preferred (P<0.05) control beef sausage compared to other formulations. Beef sausage incorporated with 25% unripe jackfruit (formulation A) was the most preferred by consumers in texture, taste, and overall acceptance among all sausages with unripe jackfruit. These findings obtained that formulation of beef sausage incorporated with unripe jackfruit could be accepted by consumers.
Banana is one of the popular fruits among consumers due to their excellent nutritional value. However, banana peel, the fruit’s main secondary product or a significant by-product in banana processing, is generally abandoned and discarded as waste. Banana peels are rich in nutritional content such as protein, carbohydrates, fat, moisture, and ash contents. They are also high in bioactive compounds such as phenolic (flavonoids) and various types of carotenoids (lutein, alpha-carotene, and beta-carotene). Phenolic compounds effectively protect the human body against various diseases, specifically oxidative stress-related diseases. Due to all the advantages of banana peels, plenty of potential utilization could be explored, including citric acid production by Aspergillus niger, traditional medicine, foods, and pharmaceutical industries, as well as dietary incorporation. Thus, this paper discussed the nutritional contents and bioactive compounds of banana peel and their potential utilization as food additives, supplements, and pharmaceuticals. This could then help to minimize the number of agro-solid waste disposal from the food industry by processing the waste into value-added products.
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