Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages

Meat Science ◽  
2021 ◽  
Vol 176 ◽  
pp. 108461
Author(s):  
Burcu Öztürk-Kerimoğlu ◽  
Hülya Serpil Kavuşan ◽  
Duygu Benzer Gürel ◽  
Özlem Çağındı ◽  
Meltem Serdaroğlu
Keyword(s):  
Heat Treated ◽  
Fermented Sausages ◽  
Oil Blend

scholarly journals Arugula and pre-converted arugula extract as natural Nitrate/Nitrite sources for heat-treated sausages

2021 ◽  
Vol 854 (1) ◽  
pp. 012013
Author(s):  
H Can ◽  
B Sarı ◽  
H S Kavuşan ◽  
M Serdaroğlu
Keyword(s):  
Conversion Rate ◽  
Negative Control ◽  
Control Groups ◽  
Nitrate Sources ◽  
Heat Treated ◽  
Fermented Sausages ◽  
Residual Nitrite ◽  
Initial Storage ◽  
Lower Oxidation ◽  
Nitrite Content

Abstract The aim of this study was to investigate using arugula or pre-converted extracts as nitrite alternatives in heat-treated fermented sausages. Sausages with nitrite, 150 mg/kg of NaNO2, 1.2% arugula extract, and 1.5% pre-converted arugula extract were formulated. Natural nitrate sources added resulted in significantly lower oxidation content compared to negative control groups at initial storage. The addition of natural nitrate sources influenced colour, pigments, and conversion rate of sausages. Pre-converted arugula extract showed little effect on the residual nitrite content. The result of colour, oxidation, and nitrite analysis suggest pre-converted arugula is a potential nitrite replacer, but arugula as a nitrate source is limited to provide the functions of nitrite.

scholarly journals Effects of regular control of food colours content in meat products in Serbia

2021 ◽  
Vol 854 (1) ◽  
pp. 012072
Author(s):  
R B Petronijevic ◽  
D Trbovic ◽  
M Sefer
Keyword(s):  
High Performance ◽  
Meat Products ◽  
Regular Control ◽  
Heat Treated ◽  
Fermented Sausages ◽  
Canned Meat ◽  
Mechanically Separated Meat ◽  
Dry Sausages ◽  
Sea Fish ◽  
Food Colours

Abstract Research of added food colours presence in meat products was carried out for a period of almost six years, as a continuance of previous study on market in Serbia. Improved method of high performance liquid chromatography was applied for identification and quantification od added colours in meat products. The colours were determined in variety of meat products, smoked meat and bacon, fermented sausages and heat-treated dry sausages, boiled sausages, cooked sausages, canned meat and meat meals, meat semiproducts and mechanically separated meat and, as a separated category, sea fish pastes, both from domestic market and from import. Over the 1400 products were analysed. The research results showed great improvement both in content of colours and labelling of products of meat products in Serbia.

scholarly journals Količina šećera u mesnim proizvodima s hrvatskog tržišta

Meso ◽  
2018 ◽  
Vol 20 (2) ◽  
pp. 145-149
Author(s):  
Darja Katulić ◽  
Mladenka Malenica Staver
Keyword(s):  
Sugar Content ◽  
Meat Products ◽  
Added Sugar ◽  
Total Sugar Content ◽  
Heat Treated ◽  
Fermented Sausages ◽  
Cured Meat ◽  
Enzyme Method ◽  
Sugar Levels

Content of sugar in meat products from the Croatian market Sugars are used in the production of meat products to produce lactic acid and to achieve specific sensory properties, thus ensuring the quality and stability of the final product. The aim of this paper was to determine the differences in sucrose, glucose and fructose sugar levels in meat products from different categories available on the Croatian market. A total of 140 samples were analyzed from the category of fermented (n = 41) and heat treated (n = 82) sausages and dry cured meat products (n = 17). For the determination of the sugar level, a validated enzyme method was used. Within each of the three investigated categories the highest sucrose content (0.21-0.87%) was determined, followed by fructose (0.10-0.39%) and the lowest glucose (0.05-0.06%). The total sugar content, as a sum of sucrose, fructose and glucose, was 1.32% in the category of heat treated sausages, 0.36% in fermented sausages and 0.47% in dry cured meat products. The results of the research indicate the variation in the quantity of added sugar in meat products from the Croatian market, with total shares ranging from 1 to 2%, depending on the type of product and the producer's recipe, according to the literature of other authors for the same category of meat products.

Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages

2015 ◽  
Vol 178 ◽  
pp. 201-207 ◽  
Author(s):  
Marianthi Sidira ◽  
Panagiotis Kandylis ◽  
Maria Kanellaki ◽  
Yiannis Kourkoutas
Keyword(s):  
Volatile Compounds ◽  
Lactobacillus Casei ◽  
Heat Treated ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Direct Observation of Crystalline Ordering In Naturally Graphitized Carbon Produced by Low Grade Metamorphism

1977 ◽  
Vol 35 ◽  
pp. 162-163
Author(s):  
Thomas R. McKee ◽  
Peter R. Buseck
Keyword(s):  
Crystallite Size ◽  
Sedimentary Rocks ◽  
Carbonaceous Material ◽  
Low Grade ◽  
X Ray ◽  
Graphitized Carbon ◽  
Transmission Electron ◽  
Heat Treated ◽  
Commercial Carbon ◽  
Metamorphic Zone

Sediments commonly contain organic material which appears as refractory carbonaceous material in metamorphosed sedimentary rocks. Grew and others have shown that relative carbon content, crystallite size, X-ray crystallinity and development of well-ordered graphite crystal structure of the carbonaceous material increases with increasing metamorphic grade. The graphitization process is irreversible and appears to be continous from the amorphous to the completely graphitized stage. The most dramatic chemical and crystallographic changes take place within the chlorite metamorphic zone.The detailed X-ray investigation of crystallite size and crystalline ordering is complex and can best be investigated by other means such as high resolution transmission electron microscopy (HRTEM). The natural graphitization series is similar to that for heat-treated commercial carbon blacks, which have been successfully studied by HRTEM (Ban and others).

Effect of Shock Loading on the Microstructure of Uniloy 326

1974 ◽  
Vol 32 ◽  
pp. 504-505
Author(s):  
K. P. Staudhammer ◽  
L. E. Murr
Keyword(s):  
Grain Size ◽  
Shock Loading ◽  
Current Investigation ◽  
Two Phase ◽  
05 C ◽  
Shock Deformation ◽  
Heat Treated

The effect of shock loading on a variety of steels has been reviewed recently by Leslie. It is generally observed that significant changes in microstructure and microhardness are produced by explosive shock deformation. While the effect of shock loading on austenitic, ferritic, martensitic, and pearlitic structures has been investigated, there have been no systematic studies of the shock-loading of microduplex structures.In the current investigation, the shock-loading response of millrolled and heat-treated Uniloy 326 (thickness 60 mil) having a residual grain size of 1 to 2μ before shock loading was studied. Uniloy 326 is a two phase (microduplex) alloy consisting of 30% austenite (γ) in a ferrite (α) matrix; with the composition.3% Ti, 1% Mn, .6% Si,.05% C, 6% Ni, 26% Cr, balance Fe.

Phase Transformation In Ti-6al-4v Alloys

1972 ◽  
Vol 30 ◽  
pp. 584-585
Author(s):  
Shiro Fujishiro
Keyword(s):  
Phase Transformation ◽  
Grain Boundary ◽  
Cryogenic Temperature ◽  
Β Phase ◽  
Heat Treated ◽  
Mixed Microstructure ◽  
Ductile Behavior

The Ti-6 wt.% Al-4 wt.% V commercial alloys have exhibited an improved formability at cryogenic temperature when the alloys were heat-treated prior to the tests. The author was interested in further investigating this unusual ductile behavior which may be associated with the strain-induced transformation or twinning of the a phase, enhanced at lower temperatures. The starting materials, supplied by RMI Co., Niles, Ohio were rolled mill products in the form of 40 mil sheets. The microstructure of the as-received materials contained mainly ellipsoidal α grains measuring between 1 and 5μ. The β phase formed an undefined grain boundary around the a grains. The specimens were homogenized at 1050°C for one hour, followed by aging at 500°C for two hours, and then quenched in water to produce the α/β mixed microstructure.

Microstructural Evolution in Reduced TiO2

1981 ◽  
Vol 39 ◽  
pp. 74-75
Author(s):  
W. T. Donlon ◽  
S. Shinozaki ◽  
E. M. Logothetis ◽  
W. Kaizer
Keyword(s):  
Microstructural Evolution ◽  
Point Defects ◽  
Extended Defects ◽  
Small Deviations ◽  
Controlled Atmospheres ◽  
Limited Solubility ◽  
Thin Foils ◽  
Heat Treated ◽  
Porous Polycrystalline ◽  
Crystallographic Shear

Since point defects have a limited solubility in the rutile (TiO2) lattice, small deviations from stoichiometry are known to produce crystallographic shear (CS) planes which accomodate local variations in composition. The material used in this study was porous polycrystalline TiO2 (60% dense), in the form of 3mm. diameter disks, 1mm thick. Samples were mechanically polished, ion-milled by conventional techniques, and initially examined with the use of a Siemens EM102. The electron transparent thin foils were then heat-treated under controlled atmospheres of CO/CO2 and H2 and reexamined in the same manner.The “as-received” material contained mostly TiO2 grains (∼5μm diameter) which had no extended defects. Several grains however, aid exhibit a structure similar to micro-twinned grains observed in reduced rutile. Lattice fringe images (Fig. 1) of these grains reveal that the adjoining layers are not simply twin related variants of a single TinO2n-1 compound. Rather these layers (100 - 250 Å wide) are alternately comprised of stoichiometric TiO2 (rutile) and reduced TiO2 in the form of Ti8O15, with the Ti8O15 layers on either side of the TiO2 being twin related.

Characterization of carbides in M50NiL

1991 ◽  
Vol 49 ◽  
pp. 606-607
Author(s):  
L. S. Lin ◽  
K. P. Gumz ◽  
A. V. Karg ◽  
C. C. Law
Keyword(s):  
Temperature Effects ◽  
Base Composition ◽  
Lattice Parameter ◽  
Control Surface ◽  
Carbide Formation ◽  
Particle Sizes ◽  
Low Carbon ◽  
Fee Structure ◽  
Heat Treated

Carbon and temperature effects on carbide formation in the carburized zone of M50NiL are of great importance because they can be used to control surface properties of bearings. A series of homogeneous alloys (with M50NiL as base composition) containing various levels of carbon in the range of 0.15% to 1.5% (in wt.%) and heat treated at temperatures between 650°C to 1100°C were selected for characterizations. Eleven samples were chosen for carbide characterization and chemical analysis and their identifications are listed in Table 1.Five different carbides consisting of M6C, M2C, M7C3 and M23C6 were found in all eleven samples examined as shown in Table 1. M6C carbides (with least carbon) were found to be the major carbide in low carbon alloys (<0.3% C) and their amounts decreased as the carbon content increased. In sample C (0.3% C), most particles (95%) encountered were M6C carbide with a particle sizes range between 0.05 to 0.25 um. The M6C carbide are enriched in both Mo and Fe and have a fee structure with lattice parameter a=1.105 nm (Figure 1).

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