Sajid Maqsood

United Arab Emirates University, Food Science, Faculty Member

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Dr. Sajid is an Associate Professor in Department of Food Science, College of Food and Agriculture, UAEU. He teaches advance courses in food science. He has been awarded Gold medal for bachelor’s and Master’s degree. He has done Ph.D in Food Science and Technology from Prince of Songkla University, Thailand in 2010 and was awarded with Altech’s Young Scientist award.

Prior to joining as an Assistant Professor at UAEU, he served as a post-doctoral research fellow in Food Science Department, UAEU. He has a strong theoretical and experimental knowledge and expertise in chemistry and quality of food. His major interests are in lipid oxidation and off-odor development in muscle food and Camel Milk protein characterization and their hydrolysates.

His current research at UAEU is focused on camel meat and milk chemistry and quality and its valorization. He has published his research in leading refereed journals and presented his research results in both national and international conferences. He has published more than 30 articles and edited 2 books. He is member of editorial board for six International journals as well as serving a potential reviewer for many international journals.
Address: Department of Food Science, College of Food and Agriculture, UAEU.

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Papers by Sajid Maqsood

$Research paper thumbnail of Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage$

Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage

Journal of Food Composition and Analysis, 2015

Characterisation of protein and lipid fractions of fresh camel meat and their associated changes ... more Characterisation of protein and lipid fractions of fresh camel meat and their associated changes were investigated during 9 days of refrigerated storage. Camel meat lipids contained palmitic acid (C16:0) as dominant fatty acid followed by stearic acid (C18:0) and oleic acid (C18:1 n-9). Content of total saturated fatty acid (SFA) and unsaturated fatty acids were 58.46 and 41.5 mg/100 g, respectively. Total unsaturated fatty acids were reduced at the end of storage. Lipids underwent rapid oxidation as indicated by increase in peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Decrease in total haem pigment, myoglobin and haemoglobin content with concomitant decrease in redness (a* value) was noticed during the storage. Protein extractability, solubility, TCA-soluble peptides and drip loss increased during storage indicating proteolysis and degradation of structural proteins, which was also evident from SDS-PAGE pattern. This further corroborates with the decrease of textural parameters like hardness, cohesiveness, springiness and gumminess. Thus, the protein and lipid fraction of camel meat underwent considerable changes during refrigerated storage. Therefore, the behaviour of protein and lipid fraction in camel meat during refrigerated storage could provide better understanding of the processing and storage conditions. ß

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Characteristics and gel properties of gelatin from goat skin as affected by pretreatments using sodium sulfate and hydrogen peroxide

Journal of the Science of Food and Agriculture, 2015

Goat skin can be used as an alternative raw material for gelatin production, in which pretreatmen... more Goat skin can be used as an alternative raw material for gelatin production, in which pretreatment conditions can determine the characteristics or properties of the resulting gelatin. The present study aimed to investigate the effect of pretreatment using sodium sulfate (Na2 SO4 ) and hydrogen peroxide (H2 O2 ) on properties of goat skin gelatin. Pretreatment of skin using Na2 SO4 (0-1 mol L(-1) ) increased the yield of gelatin in a concentration-dependent manner. When skins with prior Na2 SO4 treatment were bleached using H2 O2 (0-2 mol L(-1) ), the resulting gelatin showed higher yield and gel strength than those without prior Na2 SO4 treatment. All gelatins had α-chain as a major component, followed by β-chain. The degradation induced by H2 O2 was lower in gelatin with prior Na2 SO4 treatment. L* values increased with increasing H2 O2 concentrations (P &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; 0.05) due to the bleaching effect of H2 O2 . With Na2 SO4 and H2 O2 pretreatments, gelatin gel had a finer and more ordered microstructure. Gelatin had an imino acid content of 217 residues/1000 residues with gelling and melting temperature of 22.49 and 32.28 °C, respectively. The optimal pretreatment conditions for gelatin extraction from goat skin included soaking the skin in 0.75 mol L(-1) NaOH, followed by treatment using 0.75 mol L(-1) Na2 SO4 and subsequent bleaching with 2 mol L(-1) H2 O2 . This resulted in gelatin with superior quality to the untreated counterpart. © 2015 Society of Chemical Industry.

Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation

European Journal of Lipid Science and Technology, 2014

A review on role of exogenous enzyme supplementation in poultry production

Emirates Journal of Food and Agriculture, 2012

Monogastric animals like poultry, pigs, etc. lack the alloenzymes from rumen microflora and thus ... more Monogastric animals like poultry, pigs, etc. lack the alloenzymes from rumen microflora and thus it become necessary to incorporate the enzymes in their diets in order to derive optimal nutrient utilization from complex feed matric. Feed enzymes are added to animal feed to increase the availability of nutrient by digesting the feed components during storage or after consumption within the gastrointestinal tract. Some of the enzymes that have been used over the past several years and have potential for use in the feed industry include cellulase (βglucanases), xylanases and associated enzymes, phytases, proteases, lipases, and galactosidases. Most of the enzymes used in the feed industry have been applied for poultry to neutralize the effects of the viscous, nonstarch polysaccharides in cereals such as barley, wheat, rye, and triticale. Recently, considerable interest has been shown in the use of phytase as a feed additive. The addition of phytase to feed improves phosphorus utilization in both ruminant and monogastric animals, reducing the need for supplemental inorganic phosphate and helps in reducing the environmental problems that arise from organic phosphate excretion. Thus, enzyme supplementation in the feed play an important role in increasing the availability of nutrients and retarding the adverse effect of anti-nutritional factors present in the feed components. This review aims to elucidate the different enzymes being used in the poultry industry and their efficiency in increasing the poultry production.

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Extraction, processing, and stabilization of health-promoting fish oils

Recent patents on food, nutrition & agriculture, 2012

Fish oil is known to be an important source of highly unsaturated n-3 polyunsaturated fatty acids... more Fish oil is known to be an important source of highly unsaturated n-3 polyunsaturated fatty acids (PUFA) such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which play an important role in the prevention of different human diseases. Fortification of foods with such fatty acids is, thus, increasingly recommended. A growing public awareness about the benefits and the limited dietary sources of PUFA has created a substantial interest in the production of PUFA concentrate. Thus, ecofriendly extraction and purification techniques, exhibiting higher yield and minimum degradation of the nutrient, are of prime focus among the researchers. Due to the presence of these highly unsaturated PUFA, fish oil is highly prone to oxidation, leading to the production of off-odors and off-flavors. Presently, synthetic antioxidants have been replaced by natural ones for stabilizing the fish oil against oxidation. This article reviews major research and patents that have been published on ...

Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

Comprehensive Reviews in Food Science and Food Safety, 2014

Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain high... more Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the development of off-flavor as well as lowering of nutritive value, can be retarded by incorporation of additives having antioxidative properties. The use of synthetic antioxidants has long been practiced in retarding lipid oxidation. However, due to the potential health concerns of synthetic antioxidants, polyphenolic compounds, which are found in different plants and their manufactured by-products, have been used as an alternative natural antioxidants to retard lipid oxidation in different seafood systems. Both pure phenolic compounds and crude plant phenolic extracts have been successfully used in delaying oxidation in fish muscle, fish oil, and fish oil-in-water emulsions. This article reviews in detail the phenolic antioxidants and their natural sources as well as focuses on the role of pure phenolic compounds and crude plant phenolic extracts on the prevention of lipid oxidation in different seafood systems.

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Chitosan as an Immunomodulatory and Growth Promoting Ingredient in Cyprinus carpio Challenged with Aeromonas hydrophila

... Sajid Maqsood* 1 , Prabjeet Singh 2 and Munir Hassan Samoon 2 . ... Experimental feed Feed in... more

Use of tannic acid in retardation of haemoglobin mediated lipid oxidation in Asian seabass (Lates calcarifer) muscle during iced storage

Maximized uses of phenolic compounds in retardation of lipid oxidation and shelf-life extension of fish and fish products

Effect of plant spacing on aphid population, yield components and oil contents of late sown canola, Brassica napus L.(Brassicaceae)

Cabbage aphid, Brevicoryne brassicae L. and mustard aphid, Lipaphis erysimi (Kalt.) are the commo... more Cabbage aphid, Brevicoryne brassicae L. and mustard aphid, Lipaphis erysimi (Kalt.) are the common insect pests associated with oilseed rapes in the Pakistan. An experiment was conducted to determine the effect of plant spacing on populations of B. brassicae and L. erysimi, yield components and oil contents of late sown canola, Brassica napus L. The crop was sown at 10, 20 and 30 cm plant spacing in Randomized Complete Block Design in three replicates at experimental farm of the Bahauddin Zakariya University, Multan on December 26, 2009. The aphid densities were recorded weekly from the top 10 cm of the inflorescence by gently beating it six times on a white plastic sheet from start of aphid appearance untill the time of harvest. Populations of both aphid species were non-significantly different on plants in all three spacings of B. napus. Yield, plant height, numbers of pods per plant, pod length, number of racemes and oil contents were also non-significantly different among all the treatments.

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Effect of different salts on dewatering and properties of yellowtail barracuda surimi

Effect of Islamic slaughtering on chemical compositions and post-mortem quality changes of broiler chicken meat

by Sajid Maqsood and A. Addeen

Effect of dietary chitosan on non-specific immune response and growth of Cyprinus carpio challenged with Aeromonas hydrophila

Abstract This study was conducted to investigate the effect of dietary chitosan on the non-specif... more

Aquatic Research

Immunomodulatory and growth-promoting effect of a probiotic supplemented in the feed of broiler chicks vaccinated against infectious bursal disease

Revista Brasileira de Ciência Avícola, 2012

ABSTRACT AbstrAct This study was designed to investigate the effects of a probiotic plus an immun... more ABSTRACT AbstrAct This study was designed to investigate the effects of a probiotic plus an immunomodulatory product on the growth performance, immune response and net economic returns of broiler chicks vaccinated against Infectious bursal diseases virus (IBDV). A flock of 350 day-old chicks were equally and randomly distributed in seven groups, each comprising 50 birds. A mixture of microorganisms (1 Probiotic) or Cyclophosphamide (immune suppressor) was offered through feed supplementation to different groups. The Probiotic, consisting of Lactobacillus species, Bifidobacterium, Streptococcus salivarius and Enterococcus faecium, in addition to Aspergillus oryza and Candida pintolopessii. Compared with control treatment group, the probiotic-supplemented chicks had better feed conversion ratio (FCR) (1.938 and 1.959), with significantly heavier live body weight 2141.0±34.2 and 2120.3±33.2, respectively. Similarly, their antibody titers against IBDV were significantly higher (941 and 832) on day 35. No morbidity and mortality were observed in these groups. This study suggests that a product composed of a probiotic and cyclophosphamide enhanced the growth rate as well as the immunity against infectious bursal disease virus of broilers chicks.

Immunostimulants: The best alternative to vaccination and antibiotics in aquaculture

Nigerian Journal of Fisheries, 2009

ABSTRACT Immunostimulants comprise a group of biological and synthetic compounds that enhance the... more ABSTRACT Immunostimulants comprise a group of biological and synthetic compounds that enhance the non-specific cellular and humoral defense mechanism in animals. These substances such as levamisole and glucan, peptidoglycon, chitin, chitosan, yeast and vitamin combinations as well as various products derived from plants and animals are effective in prevention of diseases. Use of expensive chemotherapeutants and antibiotics for controlling disease have widely been criticized for their negative impact like residual accumulation in the tissue, development of the drug resistance and immunosuppression, thus resulting in reduced consumer preference for food fish treated with antibiotics (Anderson,1992). Hence, instead of chemotherapeutic agents, increasing attention is being paid to the use of immunostimulants for disease control measures in aquaculture. The use of immunostimulants for the prevention of fish diseases is considered an attractive and promising approach. These immunostimulants mainly promote the function of phagocytes and increase their microbicidal power. They also enhance production of acute phase proteins that trigger the innate defence mechanism of the host. However, a controversy exists over the use of these substances, as in a few cases they have failed to render enhanced protection or increase in immunity. Long-term exposure, over and under dosing problems, timing and method of application of these substances are discussed here. This review article mainly considers the recent developments in this area to control fish diseases describing all different types and sources of immunostimulants, their characteristics, objective and evaluation of the mode of work.

Women in fish farming and gender perspectives

Nigerian Journal of Fisheries, 2009

ABSTRACT Gender justice has come to light in context of participation of both man and women in de... more ABSTRACT Gender justice has come to light in context of participation of both man and women in developmental activities in social, economical and political spheres. Statistics shows that farm women’s working hours in the field amounts to 2250 hours per year while work at home amounts to 1,664 hours per year. An FAO survey reveals that 42% of women in 82 developing countries are engaged in farming in all sectors. In fish farming, women are actively involved in production and other important activities like catching, cleaning, processing, peeling, drying, fish marketing etc. Besides women play significant role in fish culture activities like pond excavation, feeding, making feed-mix, cleaning ponds and guarding the ponds during day time. Women self help groups (WSHG) and co-operatives must be developed for successful operation and popularization of fishery activities. NGO’s should take up various programmes focusing on gender based issues in aquaculture involving women in diverse activities.

Haemoglobin-mediated lipid oxidation in the fish muscle: A review

Trends in Food Science & Technology, 2012

Lipid oxidation is a major cause of quality deterioration in muscle-based foods, where flavour, c... more Lipid oxidation is a major cause of quality deterioration in muscle-based foods, where flavour, colour, texture and nutritional value can be negatively affected. The presence of haem pigments and trace amounts of metallic ions makes the fish, especially dark flesh fatty fish, prone to lipid oxidation. In contrast to mammalian meat, haemoglobin (Hb) is a major contributor to lipid oxidation in fish and fish products, since the blood is not practically removed prior to processing. Hb is known as an important catalyst of lipid oxidation in fish muscle. Hb can be a source of activated oxygen due to Hb autoxidation, and haem or iron can be released from the protein to promote lipid oxidation. Autoxidation appears to be a critical step in the ability of haem proteins to stimulate lipid oxidation since metHb reacts with peroxides to stimulate formation of compounds capable of initiating and propagating lipid oxidation. Hb-mediated lipid oxidation can be accelerated by reduction in pH and could be due to enhanced autoxidation of Hb at reduced pH. Hb from different fish is known to promote lipid oxidation in fish muscle differently. Thus, the knowledge regarding the pro-oxidative activity of Hb from different fish species can be useful in developing the species-specific antioxidative strategies to retard the lipid oxidation and increase the shelf-life of fish.

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Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

by Sajid Maqsood and Phanat Kittiphattanabawon

Journal of Food Science and Technology, 2012

Extracts of brown lead (Leucaena leucocephala) seed prepared using different extraction solvents ... more Extracts of brown lead (Leucaena leucocephala) seed prepared using different extraction solvents were determined for antioxidative activities using different assays. The highest yield (3.4-4.0%) was obtained when water was used as an extraction solvent, compared with all ethanolic extracts used (1.2-2.0 %) (P<0.05). Much lower chlorophyll content was found in the water extract. When hot water was used, the resulting extract contained lower total phenolic and mimosine contents (P<0.05). In general, 60-80 % ethanolic extracts had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity than water extracts (P<0.05). When brown lead seed was dechlorophyllised prior to extraction, the water extract had slightly increased yield with lower chlorophyll content. Nevertheless, prior chlorophyll removal resulted in the increase in antioxidative activities but lower total phenolic and mimosine contents (P<0.05). Generally, phenolic compounds and mimosine were more released when water was used as the extraction solvent, while the lower amount of chlorophyll was extracted. Oven-drying exhibited the negative effect on antioxidative activities and mimosine content. The higher antioxidative activities with concomitant higher total phenolic and mimosine contents were found in water extract dried by freeze drying. Thus, extraction solvent, dechlorophyllisation and drying methods directly influenced the yield and antioxidative activity of lead seed extract.

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Antioxidant activity and inhibitory effects of lead (Leucaena leucocephala) seed extracts against lipid oxidation in model systems

by Sajid Maqsood and Phanat Kittiphattanabawon

Food Science and Technology International, 2013

Antioxidant activity of brown lead (Leucaena leucocephala) seed extracts with and without prior c... more Antioxidant activity of brown lead (Leucaena leucocephala) seed extracts with and without prior chlorophyll removal was studied in comparison with mimosine. Both extracts showed similar hydroxyl radical (HO(•)) scavenging activity, hydrogen peroxide (H2O2) scavenging activity, singlet oxygen inhibition and hypochlorous acid (HOCl) scavenging capacity (p &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; 0.05). Nevertheless, the extract without prior chlorophyll removal had higher oxygen radical absorbance capacity than that with prior chlorophyll removal (p &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; 0.05). Generally, lead seed extracts with and without prior chlorophyll removal possessed a lower antioxidant activity, compared with mimosine. When lead seed extract without prior chlorophyll removal (100 and 200 ppm) was used in different lipid oxidation model systems, including β-carotene-linoleic acid and lecithin liposome systems, the preventive effect toward lipid oxidation was dose-dependent. At the same level of use, mimosine exhibited a higher efficacy in prevention of lipid oxidation in both systems as indicated by the lower increases in thiobarbituric acid reactive substances. A similar result was obtained in minced mackerel. Therefore, lead seed extract containing mimosine could act as a natural antioxidant to prevent lipid oxidation in foods.

$Research paper thumbnail of Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage$

Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage

Journal of Food Composition and Analysis, 2015

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Characteristics and gel properties of gelatin from goat skin as affected by pretreatments using sodium sulfate and hydrogen peroxide

Journal of the Science of Food and Agriculture, 2015