Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365013820220801Quality Characteristics of Common Carp Fish Patties Incorporated with some Plant Extracts During Frozen Storage11912325293310.21608/jfds.2022.148690.1065ENA. S.TalabNational Institute of Oceanography and Fisheries (NIOF), Egypt0000-0003-4750-8920Maha E.GeninaNational Institute of Oceanography and Fisheries (NIOF), EgyptFify R.AneesNational Institute of Oceanography and Fisheries (NIOF), EgyptNadia A.SaberNational Institute of Oceanography and Fisheries (NIOF), EgyptJournal Article20220804This study aims to evaluate the changes in chemical composition, physicochemical, microbiological and sensory quality of fish patties incorporated with some plant extracts (green tea, rosemary and black seed) during storage at -18˚C. The results revealed that, common carp patties contained 65.25-65.89% moisture, 22.50-22.90% protein, 5.72-5.89 lipid, 5.20-5.23% ash. Cooking loss and yield of carp fish patties were ranged from 15.20 to 15.50 % and 82.90-84.89%, respectively. Total volatile basic nitrogen, trimethylamine and thiobarbituric acid values were significantly (P<0.05) increased throughout storage in control samples and reached 28.39 (mg/100g), 3.60 (mg/100 g) and 1.30 mg MDA/kg after 120 days of frozen storage, respectively. On the other hand, there was also a significant increase in these values in all treatments during frozen storage, but it was less than the control samples. These amounts didn’t exceeded the maximum permissible limits reported by national and international standard organizations. Based on this results, it can be deduced that the incorporated plant extracts successfullyimprove physicochemical, microbiological and sensorial qualities of the common carp fish patties during frozen storage. The green tea treatment was the best, followed by black seed and rosemary.https://jfds.journals.ekb.eg/article_252933_1cd6fa298c41fd0c78f9bb73d4dd36c9.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365013820220801Effect of Blanching Process and Frozen Storage on Bioactive Compounds and Some Quality Parameters of Organic and Conventional Green Bean12513125457410.21608/jfds.2022.150884.1069ENRasha Y.El-NafadFood Technology Research Institute, Agric. Res. Center, Giza, Egypt.Amal M.El-BastawesyFood Technology Research Institute, Agric. Res. Center, Giza, Egypt.Gehan A.GhoniemFood Industries Dept., Fac. of Agric., Mansoura Univ., Egypt.A. A.El-RefaiFood Industries Dept., Fac. of Agric., Mansoura Univ., Egypt.Journal Article20220814A great global interest in organic cultivation not only helps in enhancing the availability of nutrients but also reduces dependency upon external inputs as it near to nature. The market for organic foods and other products has grown rapidly due to consumers often find organic foods to be more nutritious and healthier than conventional foods. Therefore, this study was designed to evaluate the phytochemical and bioactive compounds of green bean (<em>Phaseolus vulgaris</em> L.), which produced either organically or conventionally, as well as, the effect of different technological processes and frozen storage period at -18<sup>o</sup>C for 6 months on phytochemical and bioactive compounds content of their products were studied Organically grown green beans had higher contents of total sugars, minerals, all bioactive compounds and antioxidant activitythan conventional ones. Pyrogallol was the predominant compound of both organic and conventional green beans (7.58 and 6.71 mg/ 100g, respectively), followed by chlorogenic and ellagic acids. There were variations in flavonoid individuals between organic and conventional green beans whereas, organic green beans had the highest content (6.06 mg/100gm) comparing with conventional green beans (4.67 mg/100gm).A greater stability of nutritional parameters for frozen organic green bean samples compared to frozen conventional samples during the storage period at -18°C. Furthermore, levels of bioactive compounds in both organic and conventional green bean samples were slightly affected by steam blanching than boiling blanching process and practically remained unchanged throughout the entire storage period at – 18 °C for 4 months and then gradually declined.https://jfds.journals.ekb.eg/article_254574_6df4b36c179b80ed522207e2fd8e82dd.pdf