scholarly journals Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

2020 ◽  
Vol 33 (4) ◽  
pp. 662-669
Author(s):  
Tae-Jun Jeong ◽  
Tae-Kyung Kim ◽  
Hyun-Wook Kim ◽  
Yun-Sang Choi
Keyword(s):  
Physicochemical Properties ◽  
Ph Value ◽  
Protein Solubility ◽  
Myofibrillar Protein ◽  
Partial Substitution ◽  
Low Sodium ◽  
Fragmentation Index ◽  
Polyethylene Bags ◽  
Pork Loin ◽  
Salicornia Herbacea

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (<i>Salicornia herbacea</i> L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (<i>M. longissimus thoracis et lumborum</i>).Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3°C±1°C.Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05).Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

scholarly journals Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 721
Author(s):  
Dong-Heon Song ◽  
Youn-Kyung Ham ◽  
Sin-Woo Noh ◽  
Koo Bok Chin ◽  
Hyun-Wook Kim
Keyword(s):  
Ionic Strength ◽  
Ph Value ◽  
Protein Solubility ◽  
Textural Properties ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Technological Properties ◽  
Raw Meat

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic strengths (0.086, 0.171, 0.257, and 0.342). Hot-boned and ground chicken breasts were salted within 30 min postmortem after slaughter (pre-rigor salting) or 24 h postmortem (post-rigor salting) with varying concentrations of NaCl (0.50%, 1.00%, 1.50%, and 2.00%) or KCl (0.64%, 1.28%, 1.91%, and 2.55%) corresponding to the four ionic strengths. KCl caused higher pH value in salted chicken breasts than NaCl (p < 0.05). However, KCl decreased total and myofibrillar protein solubilities in post-rigor salted chicken breasts compared to NaCl (p < 0.05), but those were similar to pre-rigor chicken breasts, regardless of the salt type (p > 0.05). Different salt types had no significant impact on cooking loss and textural properties. This study shows that NaCl and KCl had similar effects on technological properties at the same ionic strength (within 0.342), but the use of KCl may have the possibility to decrease protein solubility, depending on rigor status of raw meat at the different salting time.

scholarly journals Enhancing the mechanical properties and cytocompatibility of magnesium potassium phosphate cement by incorporating oxygen-carboxymethyl chitosan

2020 ◽  
Author(s):  
Changtian Gong ◽  
Shuo Fang ◽  
Kezhou Xia ◽  
Jingteng Chen ◽  
Liangyu Guo ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Compressive Strength ◽  
Physicochemical Properties ◽  
Bone Cement ◽  
Ph Value ◽  
Setting Time ◽  
Potassium Phosphate ◽  
Carboxymethyl Chitosan ◽  
Bioactive Substances ◽  
Magnesium Potassium Phosphate Cement

Abstract Incorporating bioactive substances into synthetic bioceramic scaffolds is challenging. In this work, oxygen-carboxymethyl chitosan (O-CMC), a natural biopolymer that is nontoxic, biodegradable and biocompatible, was introduced into magnesium potassium phosphate cement (K-struvite) to enhance its mechanical properties and cytocompatibility. This study aimed to develop O-CMC/magnesium potassium phosphate composite bone cement (OMPC), thereby combining the optimum bioactivity of O-CMC with the extraordinary self-setting properties and mechanical intensity of the K-struvite. Our results indicated that O-CMC incorporation increased the compressive strength and setting time of K-struvite and decreased its porosity and pH value. Furthermore, OMPC scaffolds remarkably improved the proliferation, adhesion and osteogenesis related differentiation of MC3T3-E1 cells. Therefore, O-CMC introduced suitable physicochemical properties to K-struvite and enhanced its cytocompatibility for use in bone regeneration.

SIGNIFICANT EFFECT OF PH ON PHOTOCATALYTIC DEGRADATION OF ORGANIC POLLUTANTS USING SEMICONDUCTOR CATALYSTS

2016 ◽  
Vol 78 (8-3) ◽  
Author(s):  
Nur Farhana Jaafar ◽  
Aishah Abdul Jalil ◽  
Sugeng Triwahyono ◽  
Adnan Ripin ◽  
Mohamad Wijayanuddin Ali
Keyword(s):  
Carbon Dioxide ◽  
Methyl Orange ◽  
Physicochemical Properties ◽  
Photocatalytic Degradation ◽  
Organic Pollutants ◽  
Ph Value ◽  
Effect Of Ph ◽  
Electrolysis Method ◽  
Ph Range ◽  
Positively Charged

Photocatalytic is one of the inexpensive and non-toxic techniques for degradation of organic pollutants into harmless substances such as water and carbon dioxide. In this study, simple electrolysis method was used in preparation of Ag/TiO2 and α-Fe2O3/HY catalysts. The physicochemical properties of the catalysts were studied using XRD, FTIR, FESEM-EDX and surface area analysis. The pH of solution plays an important role in the photocatalytic degradation of organic pollutants which influences the surface-charge properties of the catalysts. Ag/TiO2 and α-Fe2O3/HY were used as catalyst on degradation of 2-chlorophenol (2-CP) and methyl orange (MO), respectively. The effect of pH on degradation of 2-CP and MO were investigated over a pH range from 2 to 9. Higher degradation of 2-CP and MO were obtained at pH 5 (74%) and pH 2 (80%), respectively. This finding might be explained by the amphoteric performance of the catalyst using point zero charge (pHZPC). The pHZPC for Ag/TiO2 and α-Fe2O3/HY was found to be at pH 6.3 and pH 7.2, respectively. Hence, the activities of the catalysts may have been affected by the existence of a strong electrostatic field between the positively charged catalysts surface and negatively charged 2-CP and MO caused a pH value lower than their pHZPC give greater degradation.

scholarly journals Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin

2019 ◽  
Vol 39 (6) ◽  
pp. 888-902 ◽  
Author(s):  
Hyerin Shin ◽  
Hyo Tae Kim ◽  
Mi-Jung Choi ◽  
Eun-Young Ko
Keyword(s):  
Physicochemical Properties ◽  
Double Emulsion ◽  
Pork Loin

Influence of Ice Storage on the Gel Forming Ability, Myofibrillar Protein Solubility and Ca2+-ATPase Activity of Queen Fish (Chorinemus lysan)

2005 ◽  
Vol 5 (4) ◽  
pp. 519-524 ◽  
Author(s):  
M.I. Hossain . ◽  
M. Kamal . ◽  
M.N. Sakib . ◽  
F.H. Shikha . ◽  
M. Neazuddin . ◽  
...  
Keyword(s):  
Atpase Activity ◽  
Protein Solubility ◽  
Myofibrillar Protein ◽  
Ice Storage ◽  
Gel Forming Ability

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

2014 ◽  
Vol 9 (2) ◽  
pp. 169-178 ◽  
Author(s):  
Yin Li ◽  
Xia Li ◽  
Jin-zhi Wang ◽  
Chun-hui Zhang ◽  
Hong-mei Sun ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Distribution ◽  
Myofibrillar Protein ◽  
Protein Gel

scholarly journals CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Fronthea Swastawati ◽  
Ahmad Ni’matullah Al Baarri ◽  
Tri Winarni Agustini ◽  
Eko Nurcahya Dewi ◽  
Ima Wijayanti ◽  
...  
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Protein Solubility ◽  
Salt Content ◽  
Quality Characteristic ◽  
Cathepsin Activity ◽  
Textural Changes

The aim of this research was to investigate the effect of smoking temperature towards crude cathepsin activity and quality characteristic of smoked catfish [Pangasius pangasius (Hamilton, 1882)]. Different smoking temperature had  significant  effect (p < 0.05) on crude cathepsin activity, texture, pH, moisture content, salt content and protein solubility. The significant decreasing (30.13 %) of crude cathepsin activity was at P3 (80 °C) from P1 (40 °C to 50 °C). Many factors were correlated to the textural changes of smoked catfish such as changes of crude cathepsin activity, reduction of protein solubility and pH value. 

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