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Articles by R. Abdul Rahman
Total Records ( 3 ) for R. Abdul Rahman
  Mohamed B. Jamilah , K.A. Abbas and R. Abdul Rahman
  This study was aiming to present some approaches by which the shelf life of fresh beef cuts was extended. These approaches were based on using organic acids. Therefore the work was started with highlighting the deterioration of some quality attributes due to spoilage and pathogenic microorganisms. These attributes included colour, flavour and lipid oxidation changes. In a given holding temperature, the deterioration are controlled by three major factors, they are pH, water activity and microbial growth. The four organic acids approaches (citric, lactic, acetic and tartaric) were presented as fresh beef shelf life extenders due to their abilities to decrease the pH and antimicrobial effects. The pros and cons of these approaches as well as the latest published researches were stressed at the end of this review. This information helps the researchers and gives them the motivation to develop new superior approach.
  A. Mohamed , B. Jamilah , K.A. Abbas , R. Abdul Rahman and K. Roselina
  This study was a part of a research project aiming to investigate the texture characteristics of protein - starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients such as sucrose, salts and hydroclloids. The inferred outcome of this extensive survey revealed that the gelatinisation temperature for sago-water mixture ranged from 69.4-70.1°C which was low compared to sweet potato, tania and yam starches. The role of using hydrocolloids in starch-based foods was to control the rheological properties as well as modifying the texture of the products, enhaning or modifying the gelatinization and retrogradation behaviour and improving water-holding capacity of the system. In the presence of sucrose or sodium chloride, the gelatinisation temperatures of sago starch shifted to higher temperatures and its enthalpy decreased. The addition of salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on their types and concentrations used. However, sodium chloride appeared to exhibit a maximum inhibitory effect on starch gelatinisation at a concentration of 6-9%.
  M.A. Rahman , J. Kadir , T.M.M. Mahmud , R. Abdul Rahman and M.M. Begum
  Of the 27 antagonistic bacteria isolated from the fructosphere of papaya and screened by dual and concomitant test, four isolates of bacteria (B23, B19, B04 and B15) had high antagonistic activities against Colletotrichum gloeosporioides of papaya. Using the Biolog system, isolates B23 and B19 were identified as Burkholderia cepacia and B04 and B15 as Pseudomonas aeruginosa. Both B. cepacia and P. aeruginosa strongly inhibited the fungal growth by an average of 74.13 and 68.45%, respectively during in vitro screening on PDA medium. The bacteria also produced volatile as well as diffusible substances. Malformation of hyphae occurred in the presence of both bacteria. Hyphae were thickened, vacuolar and many swellings occurred in them or at the tips of hyphal strand. However, B. cepacia was found most efficacious biocontrol agent in this study. Total inhibition (100%) in spore germination was noted in presence of B. cepacia at 24 h after treatment. Filter sterilized culture filtrate of B. cepacia also significantly inhibited the mycelial growth (59.2%) and spore germination (100%) of the test fungus, thus suggesting that an antibiotic substance (s) may be produced by the bacterium. Therefore, in vitro activities of the B. cepacia against C. gloeosporioides of papaya in this study suggested that the bacterium can be an effective biological control agent.
 
 
 
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