Abstract The study aimed to determine the ability of cardamom oil to preserve salmon. Cardamom essential oil is recovered from fresh cardamom by steam distillation. Essential oil is yellow, and transparent, hot spicy taste and characteristic aroma. Salmon is rich in components such as proteins, lipids, vitamins, minerals, etc., so it is a favorable environment for microorganisms to grow and develop. The study conducted experiments to preserve fresh salmon with cardamom essential oil with the content of 0.3%, 06%, and 0.9% at the temperature of 10 oC. The study has determined the biochemical, microbiological, and organoleptic criteria of fresh salmon in the formulas after 2 days, 4 days, and 6 days of storage. Finally, the cardamom oil content of 0.6% was selected to develop the preservation process. Salmon after preservation has a natural bright yellow color, good elasticity, and no viscosity; has a natural smell mixed with the characteristic aroma of cardamom essential oil; Salmon broth is clear, and has a characteristic sweet taste and characteristic aroma. The biochemical indicators: water, protein, lipid, vitamins, and minerals did not change significantly compared to the original; did not detect the presence of microorganisms strains Coliforms, Escherichia coli, Clostridium perfringens, Staphylococcus aureus, and Salmonella in preserved salmon.

Abstract In this paper, free vibration analysis of rotating functionally graded cylindrical shells with orthogonal stiffeners is presented. Based on Love's first approximation theory and smeared stiffeners technique, the governing equations of motion which take into account the effects of initial hoop tension and also the centrifugal and Coriolis forces due to rotation are derived. The influence of the power law index, the stiffener's height-to-width ratio, the circumferential wave numbers, the shell length-to-radius ratio, and the shell radius-to-thickness ratio on the natural frequencies of the simply supported rotating stiffened functionally graded cylindrical shell are investigated. To validate the present analysis, comparisons are made with those available in the literature for particular cases; very good agreements are achieved.