scholarly journals Determine The Manufacturing Characteristics of Iraqi Pasterma

2021 ◽  
Vol 910 (1) ◽  
pp. 012056
Author(s):  
Zaid I.H. Zainy ◽  
Amera M.S. Alrubeii
Keyword(s):  
Acetic Acid ◽  
Small Intestine ◽  
Sensory Evaluation ◽  
Storage Period ◽  
Chemical Characteristics ◽  
Drip Loss ◽  
The Third ◽  
Kidney Fat ◽  
Physical And Chemical ◽  
And Storage

Abstract The Study was aimed to determine and fixed the fat source (beef or sheep) and percentages use for production of Iraqi pasterma and to determine the best treatment from them by use measurements of the physical and chemical characteristics and sensory evaluation of the pastrama where stored at a temperature of 4 C0 for a period of 21 days. four treatments were used, the first treatment was used 800 gm of meat with 200 g pelvic and kidney fat, the second treatment used 750 g of meat with 250 g of tail fat, the third treatment used 800 g of meat with 200 grams of tail fat, the fourth treatment used 750 grams of meat with 250 grams of pelvic and kidney fat. with the addition to salt, sugar, spices, then packaged in natural casings (from cleaned cow small intestine sterilized in 15% NaCl with 1% Acetic Acid). Treatments were stored for a storage period of 1,7 14,21 days. to study the effect of treatments and storage periods on properties (pH, WHC, Drip loss, coking loss TBA, moisture protein, fat and ash percentage and sensory evaluation ). The Results was found to be superior to the fourth treatment in the sensory evaluation and have the highest estimate in moisture and lipid measurements and the lowest pH. Results obtaining the best characteristics of fermented pastrami.

scholarly journals NATURAL BITUMEN OF GEORGIAN

World Science ◽  
2020 ◽  
Vol 1 (2(54)) ◽  
pp. 15-19
Author(s):  
Natela Khetsuriani ◽  
Esma Usharauli ◽  
Elza Topuria ◽  
Tamar Shatakishvili ◽  
Maka Kopaleishvili
Keyword(s):  
Elemental Composition ◽  
Chemical Characteristics ◽  
Natural Bitumen ◽  
Third Generation ◽  
The Third ◽  
Physical And Chemical Characteristics ◽  
Organic Extracts ◽  
Almost All ◽  
Physical And Chemical

Manifestations of natural bitumen are recorded in almost all regions of Georgia. The bitumen of Kari Crossing, Natanebi, Chibrevi, Baida, Polpoy-Teibi, Mirzaani and Kila-Kupra were studied. The main aromatic structures contained in organic extracts obtained from bitumen under investigation are identified, and physical and chemical characteristics, elemental composition and distribution of microelements in these organic extracts are determined. The study of microelements distribution showed that bitumen of the Kari Crossing and the Baida 2, in which the ratio V/Ni is less than 1 stratigraphically belong to the third-generation bitumen, and the Chibrevi and Mirzaani bitumen with the ratio V/Ni >1 is of older origin and belongs to Paleozoic period. By content of oils, tars and asphaltes the bitumen under investigation belong to the asphalt type bitumen.

scholarly journals Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate

2002 ◽  
pp. 19-25 ◽  
Author(s):  
Olga Jovanovic ◽  
Biljana Pajin
Keyword(s):  
Sensory Evaluation ◽  
Chemical Characteristics ◽  
Quality Factors ◽  
Score System ◽  
Physico Chemical ◽  
Mouth Feel ◽  
And Control ◽  
And Storage ◽  
Good Agreement

Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality. Chocolate quality depends on structure and ingredients percentage that influence its appearance, taste and behaviour in the production processes and storage. The aim of this work was to compare certain quality factors of laboratory-made chocolate with added emulsifier-blooming inhibitor, determinated by sensory and instrumental analyses. Sensory evaluation of chocolate samples was made according to ISO 6685:1985 method (total score system). This ISO standard method was supplemented with QDA method for determination of mouth feel. The results of colour sensory evaluation showed good agreement with whiteness obtained on a MOM Colour 100 instrument by Hunter system evaluation. This showed that the sensory analysis, in comparison with instrumental determination of some quality factors, is an objective method.

Mineralogical and chemical characteristics of five nontronites and Fe-rich smectites

Clay Minerals ◽  
1999 ◽  
Vol 34 (4) ◽  
pp. 579-599 ◽  
Author(s):  
H. M. Köster ◽  
U. Ehrlicher ◽  
H. A. Gilg ◽  
R. Jordan ◽  
E. Murad ◽  
...  
Keyword(s):  
Quadrupole Splitting ◽  
Infrared Spectra ◽  
The Other ◽  
Octahedral Coordination ◽  
Chemical Characteristics ◽  
Distinctive Features ◽  
Ambient Temperatures ◽  
The Third ◽  
Structural Formulae ◽  
Physical And Chemical

AbstractFive Fe–bearing dioctahedral smectites (three nontronites and two Fe-rich smectites) were purified using a variety of physical and chemical procedures. The structural formulae indicate one nontronite and one Fe-rich smectite to be montmorillonitic, whereas the other three smectites are beidellitic. Mössbauer spectra showed Fe to be exclusively trivalent and were fitted with three doublets, two of which had quadrupole splittings characteristic of Fe3+ in octahedral coordination, whereas the third had a distinctly lower quadrupole splitting. Although the position of the Si–O stretching band in the infrared spectra could reflect tetrahedral Fe3+, the lack of distinctive features prevented a definitive attribution of this component to tetrahedral Fe3+. The 18O/16O data suggest that fractionation of nontronite-water at ambient temperatures (1000 lnα = 23 ± 2‰) is lower than that of Fe-rich smectite (1000 lnα = 27 ± 2‰). The estimated formation temperatures of the samples are below 70°C.

scholarly journals Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid

2019 ◽  
Vol 39 (3) ◽  
pp. 552-558
Author(s):  
Adriana Luiza Wain TASSI ◽  
Juliana Aparecida Correia BENTO ◽  
Márcio CALIARI ◽  
Vera Sônia Nunes da SILVA ◽  
Maria Teresa Bertoldo PACHECO ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Encystment and excystment of the paramphistomid trematode Zygocotyle lunata

2010 ◽  
Vol 85 (3) ◽  
pp. 300-303 ◽  
Author(s):  
K.E. LeSage ◽  
B. Fried
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Potassium Permanganate ◽  
Lemon Juice ◽  
Soy Sauce ◽  
Aluminium Foil ◽  
Chemical Factors ◽  
Physical And Chemical ◽  
And Storage ◽  
Do So

AbstractThis study reports further observations on encystment and excystment of the paramphistomid trematode Zygocotyle lunata. Of numerous substrates tested in the laboratory for cercarial encystment, i.e. plastic and glass dishes, Styrofoam™, aluminium foil, snail shells, and cheesecloth, all but cheesecloth allowed for 100% encystment within 4 h of cercarial release at 28°C. Numerous physical and chemical factors were tested to kill cysts, and their capacity to do so was determined by the subsequent inability of cysts to excyst within a chemical excystment medium. Vinegar, Italian salad dressing, soy sauce and 10% solutions of sucrose, acetic acid and sodium chloride were the most detrimental. Freezing, boiling and storage of cysts for more than 2 years also killed them. Several marinades such as lemon juice, Worcestershire sauce, and various concentrations of potassium permanganate, did not kill the majority of cysts tested. Since Z. lunata is a potential foodborne trematode for humans and animals, it is important to determine suitable ways to control or kill these cysts.

scholarly journals Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 61 ◽  
Author(s):  
Ali Saleh ◽  
Abdellatif A. Mohamed ◽  
Mohammed S. Alamri ◽  
Shahzad Hussain ◽  
Akram A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Amylose Content ◽  
Storage Period ◽  
Textural Properties ◽  
Granule Structure ◽  
And Storage ◽  
Period Duration

This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.

scholarly journals Post-harvest conservation of organic strawberries coated with cassava starch and chitosan

Revista CERES ◽  
2011 ◽  
Vol 58 (5) ◽  
pp. 554-560 ◽  
Author(s):  
Raquel P Campos ◽  
Angela Kwiatkowski ◽  
Edmar Clemente
Keyword(s):  
Room Temperature ◽  
Storage Period ◽  
Cassava Starch ◽  
Chemical Characteristics ◽  
Post Harvest ◽  
Climacteric Fruit ◽  
Sensory Analyses ◽  
Physical And Chemical ◽  
Fruit Mass

The strawberry is as non-climacteric fruit, but has a high post-harvest respiration rate, which leads to a rapid deterioration at room temperature. This study aimed to evaluate the application of biodegradable coating on postharvest conservation of organic strawberries, cv. Camarosa, packed in plastic hinged boxes and stored at 10ºC. The treatments consisted of: a) control; b) 2% cassava starch; c) 1% chitosan; and d) 2% cassava starch + 1% chitosan. Physical and chemical characteristics of fruits were evaluated at 3, 6 and 9 days of storage, and microbiological and sensory analyses were carried out at the end of the storage period. The treatments influenced positively the post-harvest quality of organic strawberries. The coating cassava starch + chitosan provided the best results, with less than 6% of loss in fruit mass, lower counts of yeast and psychrophilic microorganisms and the best appearance according to the sensory analysis.

scholarly journals Bacterial and Fungal Microbiota of Guinea Grass Silage Shows Various Levels of Acetic Acid Fermentation

Fermentation ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 10
Author(s):  
Jianjian Hou ◽  
Naoki Nishino
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Content ◽  
Storage Period ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation ◽  
Grass Silage ◽  
Guinea Grass ◽  
Fungal Microbiota ◽  
And Storage

This study aimed to gain insights into the bacterial and fungal microbiota associated with the acetic acid fermentation of tropical grass silage. Direct-cut (DC, 170 g dry matter [DM]/kg) and wilted (WT, 323 g DM/kg) guinea grass were stored in a laboratory silo at moderate (25 °C) and high (40 °C) temperatures. Bacterial and fungal microbiota were assessed at 3 days, 1 month, and 2 months after ensiling. Lactic acid was the primary fermentation product during the initial ensiling period, and a high Lactococcus abundance (19.7–39.7%) was found in DC silage. After two months, the lactic acid content was reduced to a negligible level, and large amounts of acetic acid, butyric acid, and ethanol were found in the DC silage stored at 25 °C. The lactic acid reduction and acetic acid increase were suppressed in the DC silage stored at 40 °C. Increased abundances of Lactobacillus, Clostridium, and Wallemia, as well as decreased abundances of Saitozyma, Papiliotrema, and Sporobolomyces were observed in DC silages from day three to the end of the 2 month period. Wilting suppressed acid production, and lactic and acetic acids were found at similar levels in WT silages, regardless of the temperature and storage period. The abundance of Lactobacillus (1.72–8.64%) was lower in WT than in DC silages. The unclassified Enterobacteriaceae were the most prevalent bacteria in DC (38.1–64.9%) and WT (50.9–76.3%) silages, and their abundance was negatively related to the acetic acid content. Network analysis indicated that Lactobacillus was involved in enhanced acetic acid fermentation in guinea grass silage.

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