Abubakar Saleh Ahmad- Master of Science
- PhD Student at Prince of Songkla University
Abubakar Saleh Ahmad
- Master of Science
- PhD Student at Prince of Songkla University
Ph.D. Candidate
About
13
Publications
1,286
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Introduction
Current institution
Additional affiliations
September 2019 - June 2021
Position
- MSc. Student Food Science and Technology Engineering
Publications
Publications (13)
The effectiveness of multi-targeted treatments including pulsed electric field (PEF), soursop leaf extract (SLE), vacuum impregnation (VI), and modified atmosphere packaging (MAP), with and without cold plasma (CP) treatment, on the quality and shelf life of Pacific white shrimp (Penaeus vannamei) during refrigerated storage for 21 days was investi...
Shrimp are highly valued crustaceans with high commercial demand since they are rich in nutrients and have an appealing taste with low saturated lipid. Nevertheless, they are perishable and can undergo rapid quality deterioration during postharvest handling, processing, and storage. Melanosis is one of critical undesirable quality deterioration ass...
The efficacy of pulsed electric field (PEF) along with the treatment of 1 % soursop leaf extract (SLE) without and with the aid of vacuum impregnation (VI), followed by modified atmosphere packaging (MAP) on the quality and
shelf-life of refrigerated Pacific white shrimp over 18 days of storage at 4 ◦C was evaluated. Melanosis and color alteration,...
Shrimp has been known for its delicacy, but it undergoes rapid deterioration induced by biochemical and microbiological reactions. Melanosis is a major cause of discoloration associated with consumer rejection. All ethanolic extracts from different leaves including soursop, noni, and Jik leaves were dechlorophyllized via the “Green” sedimentation m...
Plant extracts can serve as natural preservatives in seafood and they are gaining a tremendous attention due to the deleterious effects of the synthetic counterparts. Despite the several advantages of plant extracts particularly in terms of safety, green color caused by chlorophylls limit their uses. In this study, ethanolic plant leaf extracts fro...
Shrimps are economically important seafood with a continuous rise in their market value because of their high demand globally. The quality of shrimp deteriorates rapidly right after catching and continues to worsen during processing, handling, and storage. This decline in quality is caused by enzymatic, microbiological, and unfavorable chemical rea...
Pacific white shrimp without and with prior pulsed electric field (PEF) followed by soaking in 0.5 and 1 % soursop leaf extract (SLE) without and with vacuum impregnation (VI) for 2 cycles were prepared. After soaking, PEF-treated shrimp in 1% SLE in combination with VI (PEF-SLE1-VI), 13 phenolic compounds in shrimp meat were found. When the change...
The objective of the investigation was to understand the biochemical activities of hydrolysate of soybean milk protein (SMP). Hydrolysis was carried out by different concentrations of papain (0.008 g·L⁻¹, 0.016 g·L⁻¹, 0.032 g·L⁻¹ and 0.064 g·L⁻¹). The antioxidant capacity was measured by the ferric-reducing ability of plasma (FRAP) and 2,2-Diphenyl...
