AbstractThe study aims to evaluate the relationship between the quality of the new nutritional system HazardAnalysis Critical Control Points (HsACCP) and the success of hospitality and hotel industry in Riyadh, theKingdom of Saudi Arabia. A survey study was conducted between February and May 2020. Data wereobtained from the experts working in the hospitality and hotel field in Riyadh the capital of the Kingdomof Saudi Arabia, (372) individuals.The findings of the study indicate that the overall mean of the questionnaire axes reached a highresponse degree, with an arithmetic mean of (3.97) and a standard deviation of (1.032). The first axis(competitive advantage) came in the first rank with an arithmetic mean of (3.98), a standard deviationof (1.034), and a (High) response degree and the second axis (customer loyalty) with an arithmeticmean of (3.94), a standard deviation of (1.045), and a (High) response degree. The overall mean of theaxes of the HACCP quality questionnaire reached a (high) response degree with a mean of (3.95) anda standard deviation of (1.038). The fifth axis (Corrective Actions) came in the first rank with a mean of(3.97), a standard deviation of (1.045), and a (high) response degree, followed by the sixth axis(Verification) with a mean of (3.97), a standard deviation of (1.057), and a (high) response degree, andfollowed in the last rank by the fourth axis (Monitoring System) with a mean of (3.94), a standarddeviation of (1.063), and a (high) response degree. There is a positive and statistically significantcorrelation at the level of significance (0.01) between the overall mean of hospitality and hotel in theinternational fast-food restaurants in Riyadh and the overall mean of the quality of HACCP, as thecoefficient reached Correlation (0.989). The study concluded that the HACCP procedures areinadequate in hospitality and hotel industry establishment facilities, beside HACCP system has noimportance in many fast-food restaurants. Finally, there should be proactive supervision by localgovernment officials to ensure that good HACCP application are maintained within the fast-foodrestaurants.
Abstract Fish and fish products of the most available protein sources for human beings. Indian mackerel is the most available and economic fish sold in markets in different countries and is included in many local dishes. Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. This study aims to investigate the chemical composition, saturated and unsaturated fatty acid contents, and fatty acid fractions in Indian mackerel muscle. Indian mackerel (R. kanagurta) were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. The samples were analyzed to estimate the proximate chemical composition, Lipid Fractions, and Fatty acid analyses from Indian mackerel. In this study, revealed that moisture, protein, and fat are the main constituents of Indian mackerel. The Indian mackerel contained high and comparable levels of saturated fatty acids and unsaturated fatty acids, and the different samples exhibited somewhat similar fatty acid contents. Among unsaturated fatty acids, the content of polyunsaturated fatty acids was higher than that of monounsaturated fatty acids, and those with the highest levels in Indian mackerel were palmitoleic, palmitic, myristic, oleic, 15-tetracosenoic, linolenic, and stearic acids in addition to docosanoic, eicosanoic, 5,8,11,14,17-eicosapentanoic, and 11-eicosenoic pentadecanoic acids. We conclude Indian mackerel is a rich source of protein and lipids. Polyunsaturated fatty acids are the main constituents of lipids, which exert positive effects on the body by providing the main nutrients and preventing disease in the consumer.
This study was to investigate the effects of combination of calcium carbonate with irradiation technique on quality characteristics, nutritional values, bioactive components, microbiological loading, and sensory evaluation of pumpkin jam during storage period for 12 months. Pumpkin jam samples were treated with calcium carbonate 1% (CCS), irradiation (2 kGy) and the combination of CCS + 2 kGy. The results indicated that the CCS + 2 kGy treatment significantly helped in retaining ascorbic acid content, which established a little decrease. CCS and CCS + 2 kGy treatments reported similar values for carotenoid contents. Whereas, CCS + 2 kGy treatment showed the highest total flavonoid content. The application of CCS + 2 kGy treatment also reduced the microbial growth for total aerobic plate, yeast and mold counts. The degree of color was higher recorded for CCS treatment, while CCS + 2 kGy treatment gained the highest scores for texture, flavor, taste, and overall acceptability at the end of the storage period. Overall the results pertained that the use of Gamma irradiation combined with calcium carbonate prolonged the shelf life of the pumpkin jam by reduced the microbial load, maintained the quality characterizes, nutritional values, bioactive components, and consumer acceptability of pumpkin jam during storage.
This study focused on the quality, chemical composition, microbiological population, and sensory assessments of stored mackerel fish products such as bouillon and sauce during the cold storage (4 °C) condition throughout the 12 month of storage period. The fish contains appreciable amounts of moisture content (71.33 g/100 g), protein content (22.55 g/100 g) and fat content (4.60 g/100 g), whereas the ash content and carbohydrate was recorded 1.23 g/100 g, and 0.29 g/100 g respectively. The results of the present study showed that the proximate chemical compositions of storage of both products generally increased at the end of the storage period to reach 10.05 g/100 g for protein content, 61.29 g/100 g for carbohydrate, and 17.01 g/100 g for ash content in stock powder. Besides, the sauce has detected an increase in protein content (4.05 g/100 g), fat content (21.12 g/100 g), ash content (3.41 g/100 g) and carbohydrate (15.09 g/100 g) respectively. The counts of Fecal coliform bacteria and Staphylococcus aureus were less than 10 indicating the good hygienic quality of the developed products. The total aerobic plate counts were significantly ( p < 0005) higher in mackerel fish sauce (3.0×102 CFU/g) compared to stock powder (1.5×102 CFU/g). Yeast counts were found higher in mackerel sauce (1.9×102 CFU/g) compared to mackerel stock powder (1.2×102 CFU/g) at the end of storage period. The sensory score was slightly reduced after the storage period. In mackerel fish sauce, the long storage period had adversely affected the appearance (8.25), color (8.75) and odor (8.45) of the product, whereas, it enhanced the taste 9.00, and did not affect the texture (8.75) and overall acceptability (8.70). Overall, scores of all sensory attributes of both products were high indicating the acceptability of these products by panellists. The date showed the benefits mackerel fish products and their availability after storage for 12 months.
This study focused on evaluating food safety knowledge and practices of food handlers in university food courts (case study Nourahbint Abdulrahman university (in order to reach results that benefits researchers and interested persons in this field in the future, and benefits and help decision makers taking appropriate action. The study concluded that the HACCP procedures are inadequate in hospitality and hotel industry establishment facilities, besides, it concluded that the new nutritional system has no importance in many large food establishments.The study adopted the descriptive analytical approach using SPSS program in the process of analysis and hypothesis testing. The study concluded that the level of statistical significance for all phrases is equal to (0.000), which confirms that the factors mentioned in the statements corresponding to the study questions are all statistically significant.
Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. This study aimed to evaluate the incorporation of 12.5% or 25% quinoa flour into biscuit production, evaluate rheological and sensory characteristics, and investigate the effect of the consumption of 20% cooked biscuits on diabetic rats. Design. The gross chemical composition, total carotenoids, phenolic and flavonoids of wheat flour and quinoa flour, and the rheological properties of the control, 12.5% quinoa, and 25% quinoa biscuit dough were determined. The effects of consumption of 12.5% quinoa and 25% quinoa biscuits on diabetic rats were investigated. Results. Quinoa flour had significantly higher levels of the gross chemical composition except for carbohydrate and increased phenolic compound and flavonoids content than those in wheat flour. Increasing the amount of quinoa flour in the biscuits could increase the farinograph and extensograph values of the dough. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25% quinoa biscuit for 60 days. The consumption of 12.5% quinoa biscuit and 25% quinoa biscuit showed a decline in blood glycosylated hemoglobin and glucose and an elevation in insulin levels compared with the positive control diabetic rat group. Discussion and Conclusion. It is encouraging to replace wheat flour with quinoa flour in biscuit manufacturing owing to positive effects on both the technological properties and sensory evaluation of biscuits. The increase of quinoa flour up to 25% had favorable nutritional values and hypoglycemic effects.
Fish meats comprise an important part of diets; however, their rich nutrient composition and various sources mean these products can be spoiled quickly. The present study assessed the chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets. Physiochemical, heavy metal, and microbial analysis were performed for 50 samples of fish from three sources. The results indicated that locally cultured fish were of better quality than imported fish. All of the locally cultured fish samples were under the limit of total volatile basic nitrogen TVB-N (30 mg/100 g) for fish, while 22.73% and 7.16% of frozen imported and chilled imported fish respectively were over TVB-N limit. Furthermore, chemical and microbial contamination in some fish samples exceeded the recommended permissible levels. We conclude that there was poor sanitation practice and unsuitable conditions during the production and handling processes of fish.
Fish and fish products of the most available protein sources for human beings. Indian mackerel is the most available and economic fish sold in markets in different countries and is included in many local dishes. Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. This study aims to investigate the chemical composition, saturated and unsaturated fatty acid contents, and fatty acid fractions in Indian mackerel muscle. Indian mackerel (R. kanagurta) were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. The samples were analyzed to estimate the proximate chemical composition, Lipid Fractions, and Fatty acid analyses from Indian mackerel. In this study, revealed that moisture, protein, and fat are the main constituents of Indian mackerel. The Indian mackerel contained high and comparable levels of saturated fatty acids and unsaturated fatty acids, and the different samples exhibited somewhat similar fatty acid contents. Among unsaturated fatty acids, the content of polyunsaturated fatty acids was higher than that of monounsaturated fatty acids, and those with the highest levels in Indian mackerel were palmitoleic, palmitic, myristic, oleic, 15-tetracosenoic, linolenic, and stearic acids in addition to docosanoic, eicosanoic, 5,8,11,14,17-eicosapentanoic, and 11-eicosenoic pentadecanoic acids. We conclude Indian mackerel is a rich source of protein and lipids. Polyunsaturated fatty acids are the main constituents of lipids, which exert positive effects on the body by providing the main nutrients and preventing disease in the consumer.
The current study deals with one of the most prominent topics that have received a broad attention by academics and practitioners of management in the contemporary time, especially when the criterion for the success of management has become reliance on the types and personal characteristics of employees and workers in various institutions and companies.
The study of personality types is considered one of the most discussed topics in various scientific fields, as it has received great interest in many vital groups in various sectors of society.
The results of some scientific research and studies across different languages, cultures and civilizations have indicated a great role for personality traits and types in the individual's success in job performance, feeling of quality of life and enjoyment of mental health.
The scientific interest in studying personality has appeared since researchers began to measure personality in the fields of psychology, mental health and sociology. This concept has also recently developed in the field of Food production operations management in addition to its study in the field of management, and every field that deals with personality from its own approach and from its scientific perspective. This interest in personality is explained as the most important elements of success in achieving development and progress in societies are due to the role of the individual in the rising of society. We also note that the information revolution through the electronic information network had a major role in improving the field of psychometric measurement at the global Cross-border level through the electronic information network. Many psychological measures were applied to countless numbers and were developed in the study of personality.The aim of the current research is to identify personality types as predictors of the of the (HACCP) process management success in a sample of employees in three food production companies in the Riyadh region. The study sample consisted of (100) individuals with different academic qualifications, age and years of experience. The study is employed the descriptive, analytical and correlative approach. The results of the study resulted in a positive correlation of personality types (a), (b), (c), and successful (HACCP) process management success through personality types as follows, type (a), followed by type (c), and finally, type (b) as well. The study concluded with some recommendations and suggestions.
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