This study was a follow-up of the Christiansen study which was completed in 1967. Dr. Christiansen's 26 subjects ranged in age from 33 to 60 years. Ten were designated as controls and the other 16 were placed on a high polyunsaturated fatty acid (PUFA) diet for a period of 26 weeks . The purpose of doing a follow-up was to determine what effect the study had on present dietary patterns, serum lipid levels and rate of erythrocyte hemolysis. Eighteen of the original subjects participated in this study. Of these 18, nine were from the control group and nine were from the experimental group. There were nine women and nine men. The serum cholesterol and triglyceride levels, rate of erythrocyte hemolysis and blood pressure reading were determined. General health status and dietary pattern were determined through the use of a questionnaire. The results of the questionnaire indicate that the experimental diet of the original study had influenced the present diet of the study's subjects. The use of vegetable oils was increased and the consumption of eggs and whole milk was decreased. The study had little effect on the consumption of beef, pork, fish and chicken. The rate of erythrocyte hemolysis was greater for the control group (non-instructed) than for the experimental group (instructed). The mean values were 12. 65 and 9. 49 percent, respectively. The results indicate that there was no depletion of tocopherol levels due to continued use of PUFA. Serum triglyceride levels varied from 60 to 72 mg percent. Mean values for men were slightly higher than for the women. The means for the instructed and non-instructed groups were almost the same (6 7. 2 and 6 7. 0 mg percent, respectively). The cholesterol values ranged from 139 to 252 mg percent. The mean values were close to those at the end of the previous study (192 and 188 mg percent, respectively). There was no correlation between cholesterol values and the rate of erythrocyte hemolysis or triglyceride values.

The purpose of lactation is for nutrient provision and also importantly for protection from various environmental stressors. Milk polar lipids reduce cholesterol, protect against bacterial infection, reduce inflammation and help maintain gut integrity. Dynamic interactions within dietary fat, lipid metabolism, gut permeability and inflammatory cytokines remain unclear in the context of obesity and systemic inflammation. A rat model and three mouse models were developed to test the hypotheses that dietary milk polar lipids may affect lipid metabolism and intestinal integrity and may protect against systemic inflammation in the context of stressful diet, systemic inflammation, and obesity. The milk polar lipids isolates had complex effects on lipid metabolism and associated gene expression in the rat model. There were complex dynamics in lipid metabolism, gut permeability and systemic inflammation at different time points in all mouse models. The milk phospholipids increased gut permeability in genetic and diet-induced obesity and during the lipopolysaccharide (LPS) -induced inflammation. The phospholipids increased the plasma LPS level in genetic obesity and during the LPS stress. The phospholipids reduced liver mass and liver lipids in genetic obesity and during the LPS-induced inflammation. The phospholipids increased the body fat in the diet-induced obesity model. The milk gangliosides did not significantly affect gut permeability, systemic inflammation, and lipid metabolism in all three mouse models. Current estimate by the Centers for Disease Control is that about 1/3 Americans are obese (body mass index, BMI ≥ 30) and 1/3 Americans are overweight (25 ≤ BMI < 30). More than 25% of Americans today have a fatty liver which could lead to further health problems. The data from this dissertation shed light on the complicated interrelationships between gut permeability, systemic inflammation, and lipid metabolism in obesity. The results contribute to our understanding of the bioactivities of milk polar lipids and provide scientific evidence for the role of milk polar lipids rich materials in affecting biological functions. The study of the influence of milk polar lipids on gut barrier integrity adds new information on understanding the mechanisms of gut leakiness and recovery. The investigation of the impact of milk polar lipids on lipid metabolism reveals new perspectives for the development of diet-induced obesity.

The purpose of lactation is for nutrient provision and also importantly for protection from various environmental stressors. Milk polar lipids reduce cholesterol, protect against bacterial infection, reduce inflammation and help maintain gut integrity. Dynamic interactions within dietary fat, lipid metabolism, gut permeability and inflammatory cytokines remain unclear in the context of obesity and systemic inflammation. A rat model and three mouse models were developed to test the hypotheses that dietary milk polar lipids may affect lipid metabolism and intestinal integrity and may protect against systemic inflammation in the context of stressful diet, systemic inflammation, and obesity. The milk polar lipids isolates had complex effects on lipid metabolism and associated gene expression in the rat model. There were complex dynamics in lipid metabolism, gut permeability and systemic inflammation at different time points in all mouse models. The milk phospholipids increased gut permeability in genetic and diet-induced obesity and during the lipopolysaccharide (LPS) -induced inflammation. The phospholipids increased the plasma LPS level in genetic obesity and during the LPS stress. The phospholipids reduced liver mass and liver lipids in genetic obesity and during the LPS-induced inflammation. The phospholipids increased the body fat in the diet-induced obesity model. The milk gangliosides did not significantly affect gut permeability, systemic inflammation, and lipid metabolism in all three mouse models. Current estimate by the Centers for Disease Control is that about 1/3 Americans are obese (body mass index, BMI ≥ 30) and 1/3 Americans are overweight (25 ≤ BMI < 30). More than 25% of Americans today have a fatty liver which could lead to further health problems. The data from this dissertation shed light on the complicated interrelationships between gut permeability, systemic inflammation, and lipid metabolism in obesity. The results contribute to our understanding of the bioactivities of milk polar lipids and provide scientific evidence for the role of milk polar lipids rich materials in affecting biological functions. The study of the influence of milk polar lipids on gut barrier integrity adds new information on understanding the mechanisms of gut leakiness and recovery. The investigation of the impact of milk polar lipids on lipid metabolism reveals new perspectives for the development of diet-induced obesity.

Soy contains many bioactive molecules known to elicit anti-cancer effects. One such peptide, Lunasin, has been shown to selectively act on newly transformed cells while having no cytotoxic effect on non-tumorigenic or established cancer cell lines. In this study we attempt to understand the developmental effects of Lunasin overexpression in vivo and create reagents that will help us understand Lunasin’s anti tumorigenic effects in an intact organism. cDNA encoding lunasin and EGFP-lunasin were cloned into pUAST and microinjected into Drosophila embryos. Tissue-specific overexpression of EGFP-Lun in the resulting transgenic lines was accomplished by crossing transgenics to various GAL4 driver lines. Progeny were assessed for phenotypic alterations and no phenotypic abnormalities were observed in tissues expressing EGFP-Lunasin, supporting current studies that show Lunasin does not affect normal cells. Previous studies have localized Lunasin to the nuclear compartment. To test if this was the case for EGFP-Lun, subcellular localization of EGFP-Lun was determined via fluorescence microscopy. Salivary glands from EGFP-Lun expressing individuals were dissected, fixed, and mounted in Vectashield® with the nuclear stain, DAPI. Our results demonstrate that EGFP-Lun, like native Lunasin, is localized to the nucleus. Eight transgenic lines were mapped to specific chromosomes and EGFP-Lun transgenic line GEJ1-L2 was balanced in preparation for use in tumor suppression studies. In summary, we have created and characterized transgenic flies capable of overexpressing Lunasin under the control of the GAL4/UAS system. Localization of EGFP-Lunasin to the nucleus and data on the phenotypic consequence of its overexpression in flies is presented. Finally, reagents created as part of this thesis will aid experiments aimed at understanding the effects of Lunasin on benign and invasive tumors.

This study investigated the influence of dietary antioxidants and quality of oil on the oxidative and enzymatic properties of chicken broiler meat stored in an oxygen-enriched package (HiOx: 80% O2/20% CO2) in comparison with air-permeable polyvinylchloride (PVC) or skin (SK) packaging systems during retail display 2–4 °C for up to 14, 7, and 21 d, respectively. Broilers were fed a diet either with a low-oxidized oil (peroxide vale POV 23 meq O2/kg) or with a high-oxidized oil (POV 121 meq O2/kg), supplemented with an antioxidant pack (200 ppm EconomasE and organic minerals Se, Zn, Cu, Mn, and Fe as in Bioplex) in substitution for vitamin E and inorganic minerals for 42 d. In all packaging systems, lipid oxidation and protein oxidation were inhibited by up to 65% with an antioxidant-supplemented diet when compared to diets without antioxidant supplements. Antioxidant enzyme activities were significantly higher (P < 0.05) in the antioxidant-supplemented diets compared with control diets, regardless of oil quality. Meat samples from the antioxidant-supplemented group, irrespective of oil quality, has less purge and cooking loss compared to control diets. In all packaging systems, meat shear force was higher (P < 0.05) for broilers fed high-oxidized diets than the low-oxidized groups. Comparison between muscle types (breast as white vs. thigh as red) showed a similar trend in muscle susceptibility to oxidized oil in the diet but greater protection of antioxidant supplements for thigh meat in both physiochemical and textural properties. Dietary regimen influenced protein expression in broiler breast meat. Three protein spots from 2-dimensional gel electrophoresis, identified by mass spectrometry as glyceraldehyde 3-phosphate dehydrogenase, creatine kinase, and heat shock protein beta-1 were over-abundant in muscle from low-oxidized diets. The differential proteomes that suggested down regulation of the genes encoding antioxidative proteins upon feeding oxidized oil may be implicated in the broiler meat quality deterioration during storage. In summary, feeding diets with poor oil quality increased the vulnerability of lipids and proteins to oxidation in broiler breast and thigh meat during refrigerated and / or frozen storage in various packaging conditions, yet these effects were alleviated upon dietary supplementation with antioxidants.

PEREIRA, Renalison Farias. Caracterização bioquímica, nutricional e funcional de genótipos elite de feijão-caupi [Vigna unguiculata (L.) Walp]. 2013. 78 f. : Dissertação (Mestrado) - Universidade Federal do Ceará, Centro de Ciências, Departamento de Bioquímica e Biologia Molecular, Programa de Pós-Graduação em Bioquímica. Fortaleza-CE, 2013. / Submitted by Eric Santiago (erichhcl@gmail.com) on 2016-07-04T14:04:11Z No. of bitstreams: 1 2013_dis_rfpereira.pdf: 2428841 bytes, checksum: 380801ff60fa7f467bb6148bfd418601 (MD5) / Approved for entry into archive by José Jairo Viana de Sousa (jairo@ufc.br) on 2016-07-05T17:38:50Z (GMT) No. of bitstreams: 1 2013_dis_rfpereira.pdf: 2428841 bytes, checksum: 380801ff60fa7f467bb6148bfd418601 (MD5) / Made available in DSpace on 2016-07-05T17:38:50Z (GMT). No. of bitstreams: 1 2013_dis_rfpereira.pdf: 2428841 bytes, checksum: 380801ff60fa7f467bb6148bfd418601 (MD5) Previous issue date: 2013 / Cowpea [Vigna unguiculata (L.) Walp] conventional breeding aims to improve its agricultural characteristics. However, there is a global concern that besides considering the needs of farmers, entrepreneurs and exporters, it is also necessary to develop cultivars with higher nutritional quality for consumers. The aim of this study was to evaluate the effects of conventional breeding of cowpeas upon their nutritional attributes and functional properties of industrial significance. The nutritional attributes were initially evaluated by determination of proximate and minerals composition. The means (% dry basis) of total proteins, lipids, ashes, total dietary fiber and digestible carbohydrates content were 22.95; 1.60; 3.84; 17.80 and 53.87, respectively. Mean values for iron and zinc contents were 4.62 and 3.21 mg/100g of seeds, respectively. Genotypes with protein content over 25% showed good in vitro digestibility (ca. 70%) and amino acid profile, including sulfur amino acids, all being in higher levels than the requirements for 3-10 years old children. The levels of toxic and/or antinutritional factors in the genotypes with better contents of protein, iron and zinc were low to moderate compared to those of soybeans. There were reasonable variations in phenolic acid contents (11.18 to 94.60 mg/g of seeds), tannin (1.33 to 3.05 mg/g of seeds), trypsin inhibitor (30.15 to 40.47 UI/mg protein), chymotrypsin inhibitor (14.21 to 26.43 UI/mg protein) and lectin (20,000 to 80,000UH/kg seeds). By using nutritional quality indexes of cowpea genotypes it was observed that the contents of antinutrients may change the ranking position. Nevertheless, when cowpea genotypes are compared to soybeans, it is observed that these factors are not so relevant considering that this legume seed is safely consumed by animals and humans since there are methods to inactivate or remove them. Promising functional properties were detected in the analyzed genotypes, such as water and oil absorption capacity, gelation and foaming properties. These properties point to a possible utilization of cowpea flour in the food industry. Based upon the nutritional quality indexes, we conclude that the top three genotypes suggested to be used as parentals in cowpea breeding programs are G17 (MNC02-682F-2-6), G03 (BRS-ARACÊ) and G01 (BRS-JURUÁ). / O melhoramento genético convencional de feijão-caupi [Vigna unguiculata (L.) Walp] tem como proposta aperfeiçoar suas propriedades agronômicas. Entretanto, a partir de uma preocupação mundial, considerando além das necessidades dos agricultores, empresários e exportadores, também se busca desenvolver cultivares com maior qualidade nutricional para os consumidores. O objetivo geral deste trabalho foi analisar o efeito do melhoramento genético convencional do feijão-caupi sobre os atributos nutricionais e propriedades funcionais de importância industrial. Os atributos nutricionais foram avaliados inicialmente por meio da determinação da composição proximal e de minerais. As médias (% base seca) dos valores de proteínas totais, lipídios, cinzas, fibra alimentar total e carboidratos digeríveis foram 22,95; 1,60; 3,84; 17,80 e 53,87, respectivamente. Já os teores de ferro e zinco foram em média 4,62 e 3,21 mg/100g de semente, respectivamente. Os genótipos com teor proteico acima de 25% apresentaram uma boa digestibilidade in vitro (cerca de 70%) e perfil de aminoácidos, inclusive os sulfurados, estando todos presentes em níveis acima do recomendado para crianças de 3 a 10 anos. Em comparação com a soja, foram encontrados níveis baixos ou moderados de fatores tóxicos e/ou antinutricionais nos genótipos com destaque em teor de proteína, ferro e zinco. Houve uma variação no teor dos ácidos fenólicos (11,18 a 94,60 mg/g de semente), taninos (1,33 a 3,05 mg/g de semente), inibidores de tripsina (30,15 a 40,47 UI/mg de proteína), inibidores de quimotripsina (14,21 a 26,43 UI/mg de proteína) e lectinas (20.000 a 80.000 UH/Kg de semente). Ao se construir índices de qualidade nutricional dos genótipos de feijão-caupi, verificou-se que os teores dos antinutrientes estudados podem modificar a classificação dos mesmos. No entanto, quando os genótipos de feijão-caupi são comparados com a soja, uma leguminosa amplamente consumida, percebe-se que esses fatores não são de grande relevância, pois há métodos de inativação e/ou remoção dos componentes indesejados. Propriedades funcionais promissoras foram encontradas para os genótipos avaliados, tais como capacidade de absorção de água e óleo, geleificação e espumabilidade, as quais apontam para uma possível aplicação da farinha de feijão-caupi na indústria alimentícia. Baseando-se nos índices de qualidade nutricional por meio das características nutricionais e bioquímicas, os três genótipos sugeridos para serem usados como parentais em programas de melhoramento genético e produção de sementes são: G17 (MNC02-682F-2-6), G03 (BRS ARACÊ) e G01 (BRS- JURUÁ).

Submitted by Biblioteca da Faculdade de Farmácia (bff@ndc.uff.br) on 2018-01-11T12:31:55Z No. of bitstreams: 1 Dissertação Gabriel Ramos.pdf: 1422759 bytes, checksum: ed9596ebc8d11e25a874397e974e57ff (MD5) / Made available in DSpace on 2018-01-11T12:31:55Z (GMT). No. of bitstreams: 1 Dissertação Gabriel Ramos.pdf: 1422759 bytes, checksum: ed9596ebc8d11e25a874397e974e57ff (MD5) / Cucurbita moschata (abóbora sergipana), C. maxima (abóbora moranga) e Tetsukabuto (abóbora japonesa) são espécies vegetais pertencentes à família Cucurbitaceae, geralmente utilizadas como alimento, porém com propriedades nutracêuticas principalmente nas sementes. Algumas dessas propriedades terapêuticas se devem a presença de um grupo de substâncias denominadas cucurbitacinas. A cucurbitacina B – Cuc B – é um triterpeno que pode ser encontrado livre ou glicosilado e que vem sendo estudada quanto ao seu potencial farmacológico, mas ainda apresenta escassez de dados quanto às suas ocorrência e concentrações nas diferentes espécies e partes dos frutos. As cascas, bagaços e sementes são alguns dos resíduos do processamento agroindustrial de frutas e hortaliças que são gerados em grande quantidade e subutilizados na alimentação humana e animal. O presente trabalho objetivou desenvolver um método de produção de farinhas das sementes, da polpa e da casca das abóboras das espécies C. moschata, C. maxima e do híbrido Tetsukabuto, além de avaliar a qualidade do processo de obtenção das farinhas sob o ponto de vista microbiológico. Foi desenvolvido um método analítico para a detecção de Cuc B nessas amostras baseado no método QuEChERS, utilizandoacetonitrila/água (70:30) na extração e MgSO4, C18 e aluminana purificação, e análise por cromatografia líquida de alta eficiência (CLAE) com detecção por UV/DAD. Foi realizada também uma avaliação das concentrações de Cuc B nas sementes de abóboras provenientes de campos experimentais da Embrapa que tem genética conhecida. O método desenvolvido foi validado considerandoa seletividade, linearidade, faixa de trabalho (0,15 a 100,88 μg.mL-1), limites de detecção e quantificação na matriz de 0,602 μg.g-1 e 1,985 μg.g-1, respectivamente; a média da % recuperação da matriz abóbora foi de 83,54% (exatidão) e o coeficiente de variação foi 3,18 % (precisão). A análise das quatro amostras de sementes de abóboras aplicando o método validado no laboratório evidenciou uma concentração bem superior de Cuc B do que nas sementes de frutos adquiridos no comércio varejista. Isso comprovou a eficiência do aprimoramento genético e fenotípico realizado nas primeiras amostras. O valor médio de Cuc B nestas sementes foi de 5,652 μg.g-1 enquanto que a concentração de Cuc Bna farinha das sementes de C. moschata foi de 0,752 μg.g-1. Na espécie C. maxima e no híbrido Tetsukabuto não foram detectado a presença de cucurbitacina. / Cucurbita moschata, C. maxima and Tetsukabuto are plant species belonging to the Cucurbitaceae family, generally used as food, but with nutraceutical properties mainly in the seeds. Some of these therapeutic properties are due to the presence of a group of substances called cucurbitacins. Cucurbitacin B - Cuc B - is a triterpene that can be found free or glycosylated and that has been studied for its pharmacological potential, but still presents a scarcity of data regarding its presence and concentrations in the different species and parts of the fruits. The peels, bagasses and seeds are some of the residues of agroindustrial processing of fruits and vegetables that are generated in great amount and underutilized in human and animal feeding. The present work aimed to develop a method for the production of flours of seeds, pulp and peels of the pumpkins of C. moschata, C. maxima and Tetsukabuto hybrid and to evaluate the quality of this process from the microbiological point of view. A method for the detection of Cuc B has been developed in some flours of these samples based on the QuEChERS method, using acetonitrile/water (70:30) in the extraction and MgSO4, C18 and aluminum in the clean up, and analysis by quantification by high performance liquid chromatography (HPLC) with UV/DAD detection. An evaluation of Cuc B was also carried out in pumpkin seeds from experimental fields of Embrapa that has known genetics. The method developed was validated for selectivity, linearity, work range (0.15 to 100.88 μg.mL-1), detection and quantification in the matrix of 0.602 μg.g-1 and 1.985 μg.g-1, respectively; the average of % recovery of the pumpkin matrix was 83.54% (accuracy) and the coefficients of variation was 3.18% (precision). The analysis of the four samples of pumpkin seeds applying the validated method in the laboratory, evidenced a concentration higher of Cuc B in relation to the seeds fruits purchased in the retail trade. This proved the efficiency of the genetic and phenotypic improvement carried out in these first samples. The average value of Cuc B in these seeds was 5.652 μg.g-1 while the concentration of Cuc B in the seeds flour of C. moschata was 0.752 μg.g-1. In the species C. maxima and in the hybrid Tetsukabuto weren’t detected the presence of cucurbitacin.

Human norovirus (HuNoVs) are the most common enteric pathogen around the world that cause ~50% of foodborne illness of disease outbreaks annually. HuNoVs are the member of the Caliciviridae family, which consist of small (38 nm), unenveloped, single stranded RNA (ssRNA) viruses. Norovirus are divided into 5 genogroup (GI, GII, GIII, GIV, GV, GVI and GVII). The GI, GII, and GIV cause human illness, in addition, GII.4 genotype cause the most human disease. Due to HuNoVs are difficult cultured in vitro, the cultivable HuNoVs surrogates have been widely studied. Recently, some studies have been conducted with HuNoVs surrogates, for example bacteriophage MS2. MS2 is conservative surrogate for nonenveloped viruses which there is a close relationship to the behavior of HuNoVs, thus we can examine the infection control measures for HuNoVs. Despite plenty of treatment method been done on testing antiviral effect on bacteriophage MS2, for example UV inactivation, steam ultrasound and antimicrobial etc., plant-based nanoemulsion treatment has yet to be explored. Carvacrol is a major component of oregano essential oil and is responsible for their antimicrobial activity on the growth of various microorganism. In this study, carvacrol nanoemulsions were formed by using the spontaneous emulsification for testing the nanoemulsion stability (14 days shelf life study on its droplet size and particle charge) and antimicrobial activity. In carvacrol nanoemulsion 14 days shelf life test, the droplet size and particle charge stay stable at three different treatment environments (4°C, 20°C and 37°C). The results proved that nanoemulsion (was formed with surfactant agents and medium-chain triglycerides) is stable system that gives consistent droplet size and charge. Although, the low antimicrobial activity was investigated at carvacrol nanoemulsion, the strong antimicrobial effects have been found when carvacrol or carvacrol combined with ionic surfactant of treatment on MS2 and Escherichia coli. Taken together, in the wake of growing consumer demand for different “natural” products in a number of industries, our study broadly informs the development and study of functionalized carvacrol active compound that can not only provide beneficial health for human but can also examine antimicrobial efficacy of control measures for public health.

Analytical chemical parameters of six California Port wines and five Portuguese Port wines were evaluated by a variety of techniques, including titrametry, thin-layer and gas-liquid chromatography, and colorimety. Two panels of tasters, separated according to vocational and avocational experience within the wine industry, scored the wines on the basis of eight organoleptic parameters. A modified version of the University of California, Davis wine evaluation score sheet was employed. Additionally, the panelists were requested to list the wines in order of preference and to submit specific written comments on five of the eight parameters. The tasting panelist data were separated according to group and were evaluated by the statistical t-test. The panelists' written comments were compared to the analytical chemical parameters for each wine. The results of the t-test negated a comparison of the order of taster preference with the analytical chemical profiles of the wines. The correlation of analytical chemical data to the mean score values for given organoleptic parameters was similarly rejected on the basis of insufficient sample size. However, several hypothetical correlations based upon the panelists' written comments were suggested.

<p>Silver carp (<i>Hypophthalmichthys molitrix</i>)<b> </b>are an underutilized, invasive fish threatening native species throughout major water systems in the United States. The goal of this research was to use silver carp meat to create a value-added product, to analyze the changes in physicochemical structure and consumer liking over time, and to evaluate the benefits of adding soy, pea, and a combination of soy and pea protein isolates to the formulations. Fish nuggets were prepared from minced meat in four treatments consisting of 3% soy protein isolate (SPI), 3% pea protein isolate (PPI), a combination of 1.5% SPI and 1.5% PPI, and a control without plant protein isolate. Nuggets from each treatment were stored frozen for 1.5, 8.5, and 13.5 weeks. Proximate composition, pH, cook loss, textural hardness, expressible moisture, color, microbial counts and lipid oxidation were evaluated. Sensory acceptability was also evaluated for each frozen storage time period and treatment. A descriptive (QDA^™) trained sensory panel was also conducted on all treatments independent of the storage testing. Results showed that lipid oxidation and textural hardness significantly (P < 0.05) increased with frozen storage time. PPI had significantly lower expressible moisture compared to the control at week 1.5, but there were no statistically significant differences between treatments at weeks 8.5 and 13.5. Similarly, formulations with PPI improved (p<0.05) cook loss for week 1.5, but not week 8.5 or 13.5. Overall, sensory acceptability did not change (P > 0.05), with the exception of decreased degree of liking scores for SPI aroma (p=0.03) and flavor (p=0.03)) during the frozen storage period; all degree of liking scores remained above 6.5 throughout analysis, indicating that consumers’ acceptability of the sample treatments over time despite the changes in physicochemical structure. The descriptive panel created an attribute lexicon for the aroma, flavor, and mouthfeel of the fish nuggets and did not find significant differences in intensities for those attributes between the treatments. Although there were measurable changes in oxidation, texture, expressible moisture, and cook loss over 13.5 weeks, these changes did not impact sensory acceptance. The addition of protein isolates improved water holding capacity initially but did not maintain those benefits over extended shelf life and had little impact on consumer liking during any time period. Overall, this study demonstrated that value-added products such as silver carp nuggets can be created using an otherwise under-utilized fish. The fish nuggets had high sensory acceptability, and the addition of protein isolates did not significantly improve their sensory characteristics; therefore, silver carp nuggets can be formulated without the need of additional protein additives .</p>