Ultrasonic Technique for the Quality Control of Water Containing Clay

Hamine, Adil; Faiz, Bouazza; Izbaim, Driss; Moudden, Ali

doi:10.1121/1.2933468

“…Mourad DERRA*, Nidae JAAFARI, Hicham BANOUNI, Abdellah AMGHAR, Bouazza FAIZ Laboratory of Metrology and Information Treatment, College of Science, Ibn Zohr University, BP 8106, 80000 Agadir, Morocco. *Correspondence; Mourad DERRA E-mail adress: m.derra@uiz.ac.ma (Ouacha et al, 2015;Bakkali et al, 2017), water (Hamine et al, 2010), oil (Izbaim et al, 2010), fish (El Kadi et al, 2013) and orange (Aboudaoud et al, 2012). Nevertheless, in the field of milk adulteration, the number of papers is still very limited.…”

Section: Milk Fraud By the Addition Of Water Using An Ultrasonic Echo...mentioning

confidence: 99%

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Demir¹,

Bilgehan²,

Arslan³

2021

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In this study, in fresh white cheeses collected from Elazig, Kovancilar, Bingol, and Tunceli in Turkey were examined presence and residue levels of Aflatoxin M1 (AFM1). For this purpose, twenty-four white cheese samples were collected from each city, and a total of 96 white cheese samples were collected periodically from March to August in 2020. Aflatoxin analysis was performed by ELISA method. As a result of the analysis, the incidence of AFM1 in the fresh white cheese samples collected from Elazig, Kovancilar, Bingol, and Tunceli ranged from 0.71 to 4.50 μg/kg, from 1.80 to 4.33 μg/kg, from 0.12 to 3.96 μg/kg, and from 1.35 to 3.51, respectively. The AFM1 level in the analyzed cheese samples was found higher than 0.05 μg/kg, which is the limit value for AFM1 stated in the Turkish Food Codex. As a result, AFM1 levels of fresh white cheeses produced at different sales points in different provinces pose a potential risk for consumers in terms of public health, farmers/producers/employees in feed and cheese production companies need to be informed about the aflatoxin and aflatoxicosis and terms of hygiene and sanitation rules to be followed during production, and also the continuous monitoring of the aflatoxin level must be applied by the Turkish public health authorities.

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“…Mourad DERRA*, Nidae JAAFARI, Hicham BANOUNI, Abdellah AMGHAR, Bouazza FAIZ Laboratory of Metrology and Information Treatment, College of Science, Ibn Zohr University, BP 8106, 80000 Agadir, Morocco. *Correspondence; Mourad DERRA E-mail adress: m.derra@uiz.ac.ma (Ouacha et al, 2015;Bakkali et al, 2017), water (Hamine et al, 2010), oil (Izbaim et al, 2010), fish (El Kadi et al, 2013) and orange (Aboudaoud et al, 2012). Nevertheless, in the field of milk adulteration, the number of papers is still very limited.…”

Section: Milk Fraud By the Addition Of Water Using An Ultrasonic Echo...mentioning

confidence: 99%

Milk fraud by the addition of water using an ultrasonic echo-pulse technique

DERRA¹,

JAAFARI²,

BANOUNI³

et al. 2021

10.57252

0

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Milk is one of the essential food commodities and plays a crucial role in the diet of human nutrition. The quality of milk has been challenge in industry due to the threat of adulteration. Adulteration in food products has many aspects such as the addition of prohibited substance either partly or wholly for the state of financial gain, the lack of hygienic conditions of processing and storing, the decreasing of the amounts of original ingredients, or the changing of their chemistry itself which leads to the consumer being cheated. Ignorance of this fact is not fair since this may endanger consumer health. With the aim of monitoring milk quality at distribution points, a non-destructive pulse-echo method was proposed to evaluate the water content in powdered milk. The results indicate the ability to measure the adulterant level based on the value of the peak to peak amplitude at room temperature. In addition, the technique that is developed in the present work involves only one transducer which is non-invasive and considered as a very important in the food industry for hygiene reasons.

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“…Mourad DERRA*, Nidae JAAFARI, Hicham BANOUNI, Abdellah AMGHAR, Bouazza FAIZ Laboratory of Metrology and Information Treatment, College of Science, Ibn Zohr University, BP 8106, 80000 Agadir, Morocco. *Correspondence; Mourad DERRA E-mail adress: m.derra@uiz.ac.ma (Ouacha et al, 2015;Bakkali et al, 2017), water (Hamine et al, 2010), oil (Izbaim et al, 2010), fish (El Kadi et al, 2013) and orange (Aboudaoud et al, 2012). Nevertheless, in the field of milk adulteration, the number of papers is still very limited.…”

Section: Milk Fraud By the Addition Of Water Using An Ultrasonic Echo...mentioning

confidence: 99%

Impact of Proteolytic Enzymes on Formation of Biogenic Amine In Sucuk During the Storage Period

Ercan¹,

Bozkurt²,

Aykaç³

2021

10.57252

0

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Reduction and/or control of biogenic amine formation in sausage is an important subject due to its undesirable effects on human health and quality of foods. There has been no research regarding the effect of proteolytic enzymes on biogenic amines in foods. Reduction of biogenic amine formation in sucuk (Turkish dry fermented sausage) by proteolytic enzymes (trypsin and chymotrypsin) is a novel study. Besides biogenic amine, some quality (pH, colour and texture) and safety (thiobarbituric acid reactive substances (TBARS)) parameters of sucuk were investigated. Trypsin and chymotrypsin enzymes reduced (P≤0.05) biogenic amine formation significantly. However, in most times use of trypsin and chymotrypsin enzymes together result in the highest reduction effect on biogenic amine formation. Approximately 70% reduction in histamine and 47% reduction in tyramine were observed at the end of the storage period. It was observed that trypsin and chymotrypsin enzymes have significant effect (P≤0.05) on pH, thiobarbituric acid reactive substances, colour and texture. These findings emphasized that application of trypsin and chymotrypsin enzymes in sucuk was found to be effective in reducing biogenic amines formation.

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Ultrasonic Technique for the Quality Control of Water Containing Clay

Cited by 7 publications

References 4 publications

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Milk fraud by the addition of water using an ultrasonic echo-pulse technique

Impact of Proteolytic Enzymes on Formation of Biogenic Amine In Sucuk During the Storage Period

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