Effect of coagulation and washing conditions on fines, water holding capacity and microstructure of acid casein curd

1990 ◽  
Vol 57 (4) ◽  
pp. 527-540 ◽  
Author(s):  
Jaouad Fichtali ◽  
Frederik R. van de Voort ◽  
Christian J. Toupin
Keyword(s):  
Response Surface ◽  
Microstructural Analysis ◽  
Water Holding Capacity ◽  
Wash Water ◽  
Effects Of Ph ◽  
Major Factors ◽  
Water Holding ◽  
Temperature Time ◽  
Selection Of ◽  
Ph Concentration

SummaryAcid casein was prepared under various conditions of pH, concentration and wash regimens (temperature, time, agitation and wash water ratio) according to a response surface experimental design. The resulting product was analysed for water-holding capacity and loss of fines, and the structure of the curd assessed by scanning electron microscopy. Concentration, pH and temperature were the major factors in terms of influencing fines, water-holding capacity and the microstructure of the curd. Fines could be minimized by selecting appropriate pH, concentration and agitation conditions. The final moisture content of the curd was mainly controlled by pH, concentration and temperature and may aid in the selection of parameters to obtain good dewatcring and drying efficiencies. Microstructural analysis visualized the effects of pH, concentration, temperature and their interactions on the casein structural network and the effects of the process parameters are discussed in relation to those changes. Response surface methodology was shown to be an effective tool for examining which variables used in the process were significant and provided guidance as to the type of physicochemical mechanisms affecting the system.

THE EFFECT OF CELLULOSE ADDITIONS AND MOISTURE LEVEL ON MYCOFLORA OF SOIL

1963 ◽  
Vol 9 (4) ◽  
pp. 555-561 ◽  
Author(s):  
Zofia Maciejowska ◽  
E. B. Williams
Keyword(s):  
Water Holding Capacity ◽  
Moisture Level ◽  
High Moisture ◽  
Fungus Flora ◽  
Amended Soils ◽  
Cellulose Decomposition ◽  
Ph Values ◽  
Neutral Ph ◽  
Major Factors ◽  
Water Holding

The fungus flora developing in cellulose-amended and non-amended soils of neutral pH at moisture levels of 60, 70, and 80% water-holding capacity (WHC) was investigated. A distinct, successive development of three species, Staphylotrichum coccosporum, Coccospora agricola, and Sependonium sp., was observed in soil held at 60% WHC. More species developed in soil held at 70% WHC, and they could effectively coexist during cellulose decomposition. S. coccosporum developed in smaller numbers at 80% WHC than at 60 and 70% WHC. Sepedonium sp. was associated with cellulose decomposition only at 80% WHC. Species of Trichoderma, Monilia, and Fusarium developed better at high moisture levels. It was concluded that available inoculum and the moisture of soils of similar pH values are major factors in determining composition of the microflora of cellulose-amended soil.

Optimization of Goose Meat Composite Tender Agent by Response Surface Methodology

2011 ◽  
Vol 480-481 ◽  
pp. 1525-1529
Author(s):  
Hai Yan Gao ◽  
Ya Ping Xu ◽  
Han Jun Ma ◽  
Run Shu Pan ◽  
Bin Li
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Calcium Chloride ◽  
Economic Efficiency ◽  
Water Holding Capacity ◽  
Raw Material ◽  
Breast Meat ◽  
Water Holding

In this study, the goose meat was used as raw material and the formula of composite tender agent was optimized by Response Surface Methodology. Goose breast meat were soaked with exogenous protease of plants, phosphate and Ca2+ for 3 hours at 2 °C. The influence of different composite tender agent on the water-holding capacity was examined by statistical response surface methodology (RSM). The result showed that papain 6.16 U/g, compound phosphate 0.308 % and calcium chloride 0.133 % was helpful to increase the tenderization of goose breast. The results of our study would be used to improve the tenderness of goose meat and increase economic efficiency of goose industry.

Effects of pH and temperature on the water-holding capacity of casein curds and whey protein gels

1996 ◽  
Vol 63 (1) ◽  
pp. 83-95 ◽  
Author(s):  
Cheng Tet Teo ◽  
Peter A. Munro ◽  
Harjinder Singh ◽  
Rocky C. Hudson
Keyword(s):  
Whey Protein ◽  
Electrostatic Interactions ◽  
Hydrophobic Interactions ◽  
Mineral Acid ◽  
Water Holding Capacity ◽  
Whey Protein Concentrate ◽  
Effects Of Ph ◽  
Precipitation Ph ◽  
Rennet Casein ◽  
Water Holding

SummaryThe water-holding capacities of mineral acid casein (MAC) curd, rennet casein curd and whey protein concentrate (WPC) gel were determined as a function of pH and temperature by drainage of liquid on a stationary, horizontal screen. As precipitation pH was varied over the range 4·3–5·55, the water-holding capacity of MAC curd ranged from 2·4 to 5·2 g water/g dry casein with minimum water-holding capacity at precipitation pH 5·3. Samples of dried MAC curd over the same range of precipitation pH did not vary significantly in water-holding capacity, and all absorbed ∼2·0 g water/g dry casein. Both rennet casein curd and WPC (170 g total solids/kg) gels increased in water-holding capacity as the pH of the suspending liquid increased in the range 3·5–10, but the changes with pH were much smaller than for MAC curd. For both types of casein curd and for WPC gel, water-holding capacity decreased with increase in temperature in the range 5–90 °C. The results are interpreted largely in terms of changes in electrostatic interactions with pH and changes in hydrophobic interactions with temperature.

scholarly journals Optimasi Sintesis Hydroxypropyl Methyl Cellulose (HPMC) dari Kulit Koro Pedang Putih (Canavalia ensiformis L. (DC)

2021 ◽  
Vol 41 (4) ◽  
pp. 395
Author(s):  
Yanti Nopiani ◽  
Agnes Murdiati ◽  
Widiastuti Setyaningsih
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Methyl Cellulose ◽  
Water Holding Capacity ◽  
Box Behnken Design ◽  
Canavalia Ensiformis ◽  
Hydroxypropyl Methyl Cellulose ◽  
Ft Ir ◽  
Water Holding

Kulit koro pedang putih dapat digunakan sebagai sumber selulosa. Salah satu alternatif untuk meningkatkan aplikasi selulosa adalah dengan memodifikasi selulosa menjadi produk turunan selulosa yaitu Hydroxypropyl Methyl Cellulose (HPMC). Tujuan dari penelitian ini adalah melakukan optimasi terhadap sintesis dan karkaterisasi HPMC dari selulosa kulit koro pedang putih. Proses optimasi didahului dengan kajian literatur untuk menentukan kisaran titik percobaan dengan variabel terikat berupa molar subtitusi (MS) dan Derajat Subtitusi (DS). Diperoleh titik percobaan dengan variasi konsentrasi NaOH (5, 22,5, dan 40%), variasi Dimetil Sulfat (DMS) (40, 80, dan 120%), dan variasi Proilen Oksida (PO) (80, 120, dan 160%). Kemudian optimasi sintesis HPMC dilakukan dengan mengunakan Box-Behnken design (BBD) lalu dianalisis menggunakan Response Surface Methodology (RSM) Berikutnya HPMC dikarakterisasi meliputi molar subtitusi (MS), Derajat Subtitusi (DS), water holding capacity (WHC), oil holding capacity (OHC), lightness, rendemen, kristalinitas dan spektra FT-IR untuk mengetahui gugus fungsi HPMC. Hasil optimasi sintesis HPMC dari selulosa kulit koro pedang putih berdasakan RSM diperoleh titik optimum pada konsentrasi NaOH 23,11%, DMS 43,4% dan PO 81,8%. dengan karakterisasi kadar air 9,04% (wb); MS 0,15; DS 1,18; WHC 2,20 g/g; OHC 2,09 g/g; lightness 90,93; rendemen 114,78% dan kristalinitas 64%. Spektra FT-IR HPMC koro pedang putih terbaca pada bilangan gelombang 2924 cm-1 (CH dan CH2 Streching), 1373 cm-1 (CH3 Bonding), 1118 cm-1 (C-O-C), 1319 cm-1 (O-H Plane Bonding) dan 848, 68 cm-1 (C-O-C pada 1,4 β glikosidic linkage) yang merupakan ciri khas dari gugus fungsional HPMC.

scholarly journals Relationships between the polymorphism of myosin heavy chains and selected meat quality traits of pigs with different susceptibility to stress

2010 ◽  
Vol 53 (1) ◽  
pp. 65-72
Author(s):  
B. Grześ ◽  
E. Pospiech ◽  
M. Koćwin-Podsiadła ◽  
A. Łyczyński ◽  
E. Krzęcio ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Water Holding Capacity ◽  
Type I ◽  
Quality Traits ◽  
Myosin Heavy Chains ◽  
Heavy Chains ◽  
Meat Quality Traits ◽  
Water Holding ◽  
Selection Of

Abstract. The aim of the investigations was to analyse the share of myosin heavy chains (MHC) isoforms (type I, IIa, IIb, and IIx) in the longissimus thoracis et lumborum muscle derived from pigs of different RYR1 genotypes (TT – homozygous negative, CT – heterozygous, CC – homozygous positive). The composition of the MHC isoforms in the muscle tissue of the examined animals was referred to selected meat quality traits. It was revealed that the animals with the CT and TT genotypes were characterized by a significantly (P≤0.05) lower share of the type I and higher share of the type IIb MHC isoform in comparison to homozygotes CC. Inferior tenderness and water holding capacity of meat obtained from pigs susceptible to stress (TT) at 144 h after slaughter could have been associated, among others things, with the increased share of MHC isoform type IIb. The composition of MHC isoforms might be a useful indicator in breeding work in the selection of animals carrying the gene of susceptibility to stress.

BACTERIOLOGICAL SURVEY OF FILLETING PROCESSES IN IN THE PACIFIC NORTHWEST

1963 ◽  
Vol 26 (12) ◽  
pp. 383-388 ◽  
Author(s):  
Wayne I. Tretsven
Keyword(s):  
Pacific Northwest ◽  
Water Holding Capacity ◽  
Fish Processing ◽  
Sampling Area ◽  
Equipment Selection ◽  
Processing Equipment ◽  
The Pacific ◽  
Water Holding ◽  
Selection Of

Summary A swab technique was developed for sampling fish and fish processing equipment. Selection of the swab used was based on the uniformity of weight, amounts of water absorbed, and water-holding capacity of the material of the swab. Size of sampling area was based on the limitations of the swabs used to pick up the material from the surface. The technique is simple, convenient, relatively accurate in use, and inexpensive for nondestructive sampling of wet surfaces in the field or in the laboratory.

Effects of prechilling parameters on water-holding capacity of chilled pork and optimization af prechilling parameters using response surface methodology1

2012 ◽  
Vol 90 (8) ◽  
pp. 2836-2841 ◽  
Author(s):  
Hui Chen ◽  
Xiaoguang Dong ◽  
Zhongfeng Yao ◽  
Baocai Xu ◽  
Shaobo Zhen ◽  
...  
Keyword(s):  
Response Surface ◽  
Water Holding Capacity ◽  
Water Holding ◽  
Chilled Pork
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