ABSTRACT Abstract: Background: Continuous and prolonged lack of energy and protein intake can reduce chronic energy (CED). The indicator of protein intake can be determined by the level of albumin as a stored protein in the body, mid upper arm circumference and body mass index. Inadequate ECG will pose various risks of health. Objective: To see the effect of fish products on albumin level, mid upper arm circumference content and body mass index. Methods: Searches in this literature use electronic data from Scopus, Pubmed, Elsevier, Google Scholar, Plos One published from 2015-2020. The keywords used in the search were (1) "fish", (2) "pregnant women", (3) "chronic energy deficiency" (4) "albumin level" (5) "mid upper arm circumference", (6) "body mass index", articles that are irrelevant and do not meet the criteria will not be used. The research was carried out on humans with this type of experimental research. Compile with prism techniques for reviewing titles, abstracts, full text, and methodologies for feasibility studies. Results: Of all the search results, 25 articles relating on various research subjects were deficient in chronic energy. 4 articles examining HIV AIDS pregnant women, 9 article pregnant women, 1 post-neurosurgical surgery article, 3 hypo albumin patientS, 5 malnourished toddlers,2 hemodialysis patient,1 nephrotic syndrome toddler. Conclusion: There were 8 articles showing an increase in albumin level, 2 articles showed no change. 5 articles showed an increase in mid upper arm circumference, 1 article showed no increase, 3 articles showed an increase in BMI and 7 articles showed no increase.
ABSTRACT Abstract: Food spoilage is a universal problem where the food item will lose its quality, texture, flavor, and it will be no more suitable for consumption. Biological contaminants are the main reason for food deterioration and damage. There exists a process called “Food Preservation” used to prevent, maintain, and protect food from damage and spoilage. It is essential also to extend the shelf life of the food product. Each type of food can be protected and preserved either physically or chemically. However, some of the chemical preservatives have drawbacks that can’t be anymore safe to be used. A number of studies shed the light on the importance of a natural compound named “Thymol” to be used as a preservative in cottage cheese. The latter has limited shelf life due to its high moisture content (~75%) and relatively high pH (~5). Thymol is characterized by its phenolic group and it has many roles. Recently, many researchers tried to detect the effectiveness of thymol in extending the shelf life of the cottage cheese by improving its quality and protecting it from microorganisms. The studies assure that thymol protects the sensorial properties of cottage cheese and extends its shelf life without causing any risks.
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Mst. Tanzina Islam
Nursing Instructor, Naogaon Nursing Institute, Naogaon, Rajshahi, Bangladesh
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