Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties

2020 ◽  
pp. 1-5
Author(s):  
Nurcan Koca ◽  
Müge Urgu Öztürk
Keyword(s):  
Lipid Oxidation ◽  
Uv Light ◽  
Microbial Inactivation ◽  
Sensory Interactions ◽  
Effective Doses ◽  
Pasta Filata ◽  
Sensorial Quality ◽  
The Relationship ◽  
Hardness Values ◽  
Different Doses

Abstract This research paper addresses the hypothesis that the application of ultraviolet (UV) light before packaging of pasta-filata cheese has the potential to eliminate or control post-processing contamination whilst maintaining chemical and sensorial quality. The surfaces of kashar cheese were treated at different doses of UV light (0.32–9.63 kJ/m2) in a batch UV cabinet system to determine effects on physicochemical and sensorial quality as well as mould inactivation. Untreated cheese samples were also used for comparison. Kashar cheese was naturally contaminated in a mouldy environment to provide the desired mould numbers before UV treatments. Log reductions of 0.34, 0.69 and 2.49 were achieved in samples treated at doses of 0.32, 0.96 and 1.93 kJ/m2, respectively and the mould count of sample treated at 9.63 kJ/m2 was below the detection limit. We found no significant differences in composition and hardness values between any of the treated or control cheeses. Although some individual colour values increased as the UV doses increased, this change was not observed visually in sensory analysis. Increased light intensity accelerated the lipid oxidation causing a perception of off-flavour. The results of this study show that it is necessary to examine the relationship between the oxidative and sensory interactions while determining the effective doses applied to cheese surface for microbial inactivation.

Dose Requirement for Replacement Therapy in Hemophilia A

1979 ◽  
Vol 42 (03) ◽  
pp. 825-831 ◽  
Author(s):  
Jean-Pierre Allain
Keyword(s):  
Clinical Effect ◽  
Hemophilia A ◽  
Clinical Results ◽  
Severe Hemophilia ◽  
Dose Requirement ◽  
Viii Level ◽  
The Relationship ◽  
In Vivo Recovery ◽  
Different Doses

SummaryIn order to determine the correlation between different doses of F. VIII and their clinical effect,. 70 children with severe hemophilia A were studied after treatment with single doses of cryoprecipitate. The relationship between plasma F. VIII levels or doses calculated in u/ kg of body weight and clinical results followed an exponential curve. Plasma F. VIII levels of 0.35 and 0.53 u/ml corresponded to 95 and 99% satisfactory treatment, respectively. Similar clinical results were obtained with 20 and 31 u/kg. When the in vivo recovery of F. VIII after lyophilized cryoprecipitate was 0.015 u/ml for each u/kg injected, plasma F. VIII levels of 0.30 and 0.47 u/ml respectively were achieved. Since home treatment is largely based on single infusions of F. VIII, it is suggested that moderate and severe hemorrhages be treated with a dose which will provide a plasma F. VIII level of 0.5 u/ml.

Micro-Hardness and Morphology of LDPE Influenced by Beta Radiation

2014 ◽  
Vol 606 ◽  
pp. 253-256 ◽  
Author(s):  
Martin Ovsik ◽  
Petr Kratky ◽  
David Manas ◽  
Miroslav Manas ◽  
Michal Stanek ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Hardness Test ◽  
Polymer Materials ◽  
Beta Radiation ◽  
Micro Hardness ◽  
X Ray Diffraction ◽  
Depth Sensing ◽  
Surface Layers ◽  
Hardness Values ◽  
Different Doses

This article deals with the influence of different doses of Beta radiation to the structure and mico-mechanical properties of Low-density polyethylene (LDPE). Hard surface layers of polymer materials, especially LDPE, can be formed by radiation cross-linking by β radiation with doses of 33, 66 and 99 kGy. Material properties created by β radiation are measured by micro-hardness test using the DSI method (Depth Sensing Indentation). Individual radiation doses caused structural and micro-mechanical changes which have a significant effect on the final properties of the LDPE tested. The highest values of micro-mechanical properties were reached at radiation dose of 66 and 99 kGy, when the micro-hardness values increased by about 21%. The changes were examined and confirmed by X-ray diffraction.

scholarly journals Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3898
Author(s):  
Surakshi Wimangika Rajapaksha ◽  
Naoto Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Food Packaging ◽  
Uv Light ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Wall Material ◽  
Food Simulants ◽  
Black Tea Extract ◽  
Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol

2019 ◽  
Vol 121 (11) ◽  
pp. 2592-2606 ◽  
Author(s):  
Thales Leandro Coutinho de Oliveira ◽  
Gabriela de Barros Silva Haddad ◽  
Alcinéia de Lemos Souza Ramos ◽  
Eduardo Mendes Ramos ◽  
Roberta Hilsdorf Piccoli ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Performance Criteria ◽  
Life Extension ◽  
Bacterial Inactivation ◽  
Content Type ◽  
Low Sodium ◽  
Low Salt ◽  
Reducing Costs

Purpose The purpose of this paper is to evaluate the optimization of high hydrostatic pressure (HHP) processing for the microbial inactivation on low-sodium sliced vacuum-packaged turkey breast supplemented with a natural antimicrobial compound (carvacrol). Design/methodology/approach A response surface methodology was used to model and describe the effects of different pressures (200–650 MPa) and holding times (30–300 s) during HHP processing of low-salt ready-to-eat turkey breast supplemented with 200 mg/kg of carvacrol on survival of the target pathogen (Listeria sp.) and spoilage microflora and on the quality attributes, including pH, syneresis, CIE color and lipid oxidation. Findings The HHP parameters influenced (p<0.05) the lethality rates and syneresis but did not affect the pH values and lipid oxidation of the products evaluated. According to the required performance criteria for Listeria post-lethality treatment, a treatment at 600 MPa/180 s (at 25°C) appears to be suitable for the studied low-sodium product. The HHP bacterial inactivation effects can notably be potentiated via the presence of carvacrol, and is useful at sensory acceptable sub-inhibitory levels. Originality/value This study shows that combined HHP plus additives may produce similar safety and shelf-life extension effects with mild HHP treatments, creating a global increase in the quality of HHP-processed food in addition to reducing costs on equipment maintenance and increasing industry productivity.

Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

LWT ◽  
2015 ◽  
Vol 63 (2) ◽  
pp. 953-959 ◽  
Author(s):  
Sajid Maqsood ◽  
Aisha Abushelaibi ◽  
Kusaimah Manheem ◽  
Aysha Al Rashedi ◽  
Isam Tawfik Kadim
Keyword(s):  
Phenolic Compounds ◽  
Lipid Oxidation ◽  
Protein Degradation ◽  
Sensorial Quality ◽  
Camel Meat

Inhibition of Salmonella typhimurium on Agar Medium and Poultry Skin by Ultraviolet Energy

1996 ◽  
Vol 59 (3) ◽  
pp. 319-321 ◽  
Author(s):  
SUSAN S. SUMNER ◽  
EVA A. WALLNER-PENDLETON ◽  
GLENN W. FRONING ◽  
LA VERNE E. STETSON
Keyword(s):  
Ultraviolet Radiation ◽  
Salmonella Typhimurium ◽  
Agar Medium ◽  
Uv Light ◽  
Light Treatment ◽  
Complete Elimination ◽  
Bacterial Reduction ◽  
Colony Forming Units ◽  
Ultraviolet Energy ◽  
Different Doses

Ultraviolet radiation (UV) was effective in destroying Salmonella typhimurium on agar plates and poultry skin. Agar plates inoculated with varying numbers of colony-forming units (CFU) of S. typhimurium (1.2 × 102 to 1.7 × 109) were subjected to different doses of UV light to determine optimal killing. Poultry skin was also inoculated with varying CFU of S. typhimurium per 2 cm2 of skin and subjected to UV light. UV light treatment of inoculated agar plates revealed almost complete elimination (99.9%) of S. typhimurium at 2,000 μW · s · cm−2. Bacterial reduction was less effective on the surface of poultry skin when a 80.5% reduction in S. typhimurium was obtained at 2,000 μW · s · cm−2.

scholarly journals Impacts of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins from Cull Cow

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. Setyabrata ◽  
S. Xue ◽  
T. Cramer ◽  
K. Vierck ◽  
J. F. Legako ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Shear Force ◽  
Aging Process ◽  
Microbial Growth ◽  
Uv Light ◽  
Cull Cows ◽  
Trim Loss ◽  
Initial Color ◽  
Cull Cow

ObjectivesBeef from cull cows has been traditionally perceived as low-quality/value meat due to its inferior flavor and tenderness. Given the negative consumer perception of highly processed fresh meat, there is a need to develop a natural post-harvest aging system to improve eating quality attributes of beef products, particularly from cull cows. Dry aging has been practiced for decades as a traditional and natural butchery process, which is also known to improve palatability characteristics. Thus, the main objective of this study was to evaluate the impact of different dry-aging methods on meat quality, microbiological properties and palatability attributes of loins from cull cow beef.Materials and MethodsPaired beef loins from 13 carcasses (Holstein, 30+ mo) were obtained at 5d postmortem, divided into 4 equal length sections and randomly assigned to four aging methods: wet-aging (WA), dry-aging (DA), dry-aging in water permeable bag (DWA) and UV-light dry-aging (UDA; 2 treatment/day, 5 J/s/treatment). Sections were aged for 28d at 2°C, 65% RH and 0.8 m/s air flow. After aging, dry-aged sections (DA, DWA and UDA) were trimmed of dehydrated surface, and trim loss and total saleable yield were recorded. The pH, proximate composition, shear force, water-holding capacity, initial color (instrumental and trained panelist), lipid oxidation (2-thiobabituric acid reactive substances, TBARS), microbial properties (aerobic plate count (APC), lactic acid bacteria (LAB), and yeast and mold (YM) counts) and trained sensory evaluation (11 panelists) were determined. Experimental design was a balanced complete block design. All data were analyzed using PROC MIXED procedure of SAS, and least squares means for all traits were separated (P < 0.05).ResultsDA and UDA had a substantial moisture loss during the aging process, accompanied with higher trim loss compared to other methods (P < 0.05). This resulted in DA having the lowest yield followed by UDA, DWA and WA with the highest saleable yield (P < 0.05). No significant differences were observed on cook loss, WBSF and TBARS between the treatments. DWA had the lowest pH out of all treatments (P < 0.05). UDA had the lowest moisture content and highest drip loss (P < 0.05). Color measurement showed that both DA and WA had significantly higher L* and lower b* values compared to UDA and DWA (P < 0.05). However, a* and lean surface color were not significantly different between the treatments (P > 0.05). For the trim, UDA had the lowest microbial growth among all treatments (P < 0.05). For the lean, UDA had the lowest count for LAB (P < 0.05), WA had the lowest in YM (P < 0.05) and no difference was found for APC between treatments (P > 0.05). Trained sensory panelist found that UDA and WA had higher fat and sour flavor (P < 0.05), and a trend (P = 0.07) of higher oxidized flavor when compared to DWA and DA.ConclusionThe results showed that dry-aging would result in no adverse impact on shear force, cooking loss, initial color and lipid oxidation of mature beef loins. Further, sour and oxidized flavor was lower in dry-aged beef, indicating its potential as value adding process. UV light application minimized microbial growth during dry-aging process, although more analyses are needed to understand its full impact on dry-aged meat quality. Further studies on determining the consumer acceptability as well as flavor-related compound analyses are currently under investigation.

scholarly journals Evaluation of oxidative status in dogs with anemia

2017 ◽  
Vol 73 (8) ◽  
pp. 496-499
Author(s):  
Mehmet Gultekin ◽  
Huseyin Voyvoda
Keyword(s):  
Oxidative Status ◽  
Mild Anemia ◽  
Moderate Anemia ◽  
Total Antioxidant ◽  
Healthy Control ◽  
Group A ◽  
Anemia Group ◽  
Oxidant Status ◽  
The Relationship ◽  
Different Doses

The aim of the present study was to evaluate the relationship between the oxidative status and the severity and type of anemia in dogs. A total of 70 dogs of various breeds, ages and of both sexes were enrolled in the study. Fifty dogs with anemia were classified according to the severity of anemia as mildly (n=18), moderately (n=18) or severely (n=14) anemic on the basis of the hematocrit (HCT) value. Anemia in the same dogs was also classified according to the type as regenerative (n=26) or non-regenerative (n=24) on the basis of the absolute reticulocyte count. Twenty dogs were used as healthy control. Total oxidant status (TOS), total antioxidant capacity (TAC) and malondialdehyde (MDA) values in plasma as well as superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) activities in erythrocyte hemolysate were measured to evaluate the oxidative status. The plasma TOS value was increased in all anemic dogs, irrespective of the severity of anemia, whereas a significant increase in the TAC value and a significant decrease in erythrocyte GSH-Px activity were observed in mild and moderate anemia. Plasma TOS and TAC values were higher in dogs with both types of anemia when compared to the healthy group. A significant increase in plasma MDA concentration and a significant decrease in GSH-Px activity were observed in the non-regenerative anemia group. There were moderate negative correlations between HCT and TOS values in the mild anemia group and between HCT and erythrocyte GSH-Px activity in the regenerative anemia group. In conclusion, oxidative stress develops in dogs with anemia, and it is largely independent of the severity and type of anemia. These results suggest that further studies with different etiologies may also be useful for evaluating the efficacy of antioxidants administered at different doses and in different combinations to treat anemia in dogs.

The effect of sulphadiazine, proguanil and 2:4-diamino-6:7-diisopropylpteridine upon gametocyte production inPlasmodium gallinaceum(Brumpt, 1935)

Parasitology ◽  
1954 ◽  
Vol 44 (1-2) ◽  
pp. 120-131 ◽  
Author(s):  
Ann Bishop
Keyword(s):  
Nucleic Acids ◽  
Parent Strain ◽  
Nuclear Division ◽  
Plasmodium Gallinaceum ◽  
Effective Doses ◽  
Relationship Of ◽  
The Relationship

In strains ofPlasmodium gallinaceumpassaged by blood-inoculation, through young birds treated with small, but effective doses of proguanil, sulphadiazine or 2:4-diamino-6:7-diisopropylpteridine, the numbers of gametocytes produced were much greater than in the parent strain passaged by the same method.The effect of the drugs upon gametocyte production appears to be a long term one, since no change in gametocyte numbers was observed in birds treated with proguanil or sulphadiazine for only a few days.The relationship of these drugs to nuclear division and the synthesis of nucleic acids is discussed in the light of the observed increase in gametocyte-production in drug-treated strains ofP. gallinaceum.

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