Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Solomon Rajkumar ◽  
Renuka Nayar ◽  
Kavitha Rajagopal ◽  
Namratha Valsalan ◽  
Sudharsan Chinnasamy ◽  
...  
Keyword(s):  
Room Temperature ◽  
Fatty Acid Content ◽  
Storage Period ◽  
Geographical Indication ◽  
Content Type ◽  
Pork Sausage ◽  
Product Characterization ◽  
Physico Chemical ◽  
The Mean

PurposeThe purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of Goa (India), including its storage stability (0–180 days) at room temperature, aiming at the geographical indication certification and entrepreneurship prospects.Design/methodology/approachA total of 48 samples of “choris” were collected from 24 villages of Goa and were analyzed at different intervals (0–180 days) for physico-chemical, proximate, microbiological, colorimetric and sensory attributes during the storage at room temperature.FindingsThe mean pH of 4.45 and water activity (aw) of 0.78 were recorded. The pH, tyrosine value, fat percentage and free fatty acid content registered a significant increase, whereas moisture content, aw and moisture–protein ratio reduced as storage progresses. The colorimetric values lightness (L*), hue angle (H*) and redness index values reduced significantly during storage. The mean total viable count, yeast and mold, and lactic acid bacteria count were found to proliferate significantly as storage advanced. Nevertheless, the hedonic scores not reaching an unacceptable level (= 4) at the end of the storage period.Originality/valueIn accordance with the various parameters adopted during the study, choris could be characterized as “naturally fermented dry smoked” sausages, which were shelf-stable at room temperature for 180 days. The product characterization of choris is essential to guarantee the genuineness, safety and consumer's acceptability. This study will also rebound in an augmented uniformity of the product, which will favor the geographical indication certification and the entrepreneurship prospects of this traditional product.

scholarly journals Influence of Packaging Materials on Storage Quality of Supplementary Food Mix

2020 ◽  
pp. 134-145
Author(s):  
S. Arokiamary ◽  
R. Senthilkumar ◽  
S. Kanchana
Keyword(s):  
Oleic Acid ◽  
Polyethylene Terephthalate ◽  
Peroxide Value ◽  
Room Temperature ◽  
Fatty Acid Content ◽  
Storage Period ◽  
Supplementary Food ◽  
Physico Chemical ◽  
Polyethylene Bags

Pearl millet based supplementary food mix was prepared with 5.0 per cent incorporation of carrot and araikeerai (Amaranthus dubius) powder. The food mix was packed in polyethylene bags (P1), Metallized Polyethylene Pouches (P2) and Polyethylene terephthalate jars (P3) and stored at room temperature. The initial free fatty acid content of supplementary food mix was 0.231 per cent of oleic acid which had changed to 0.274, 0.257 and 0.248 per cent of oleic acid in P1, P2 and P3, respectively after 180 days of storage. The freshly prepared supplementary food mix contained 1.2 mEq / kg of peroxide value. The corresponding values at the end of the storage were 3.9 (P1), 2.8 (P2) and 2.4 (P3) mEq / kg of peroxide value. Initially the supplementary food mix had 8,048 mg of b-carotene per 100 g and after 180 days of storage period, the b-carotene reduced to 6,586 in P1, 7,236 in P2 and 7,215 mg / 100 g in P3.  The freshly prepared supplementary food mix contained 2.85 mg of ascorbic acid, which had reduced to 2.17 (P1), 2.36 (P2) and 2.51 mg / 100 g (P3) at the end of storage period. The study revealed that the supplementary food mix packed in Polyethylene terephthalate jars had undergone minimum changes in physico-chemical characteristics. Hence, it is concluded that the storage of supplementary mix in Polyethylene terephthalate jars extent the shelf life of the product and reduce the nutrient losses during storage.

Physico-Chemical Characterization of Alumina Sols Prepared From Aluminum Alcoxides

1986 ◽  
Vol 73 ◽  
Author(s):  
William L. Olson
Keyword(s):  
Room Temperature ◽  
Gel Filtration ◽  
Chemical Characterization ◽  
Process Conditions ◽  
Chemical Processing ◽  
Rotary Evaporation ◽  
Physico Chemical ◽  
Elution Curves ◽  
Alumina Sol

ABSTRACTAlumina sols derived from aluminum sec-butoxide (Yoldas) were characterized. The distribution of the polymer sizes within the sol, determined by gel filtration chromatography (GFC), was found to be dramatically affected by small changes in the chemical processing or preparative procedure. Aging the sol at room temperature for two weeks produced no significant change in the GFC elution curves of the alumina sol. Sols with a “milky” appearance were found to exhibit a wider distribution of polymers by GFC than transparent sols. Rotary evaporation of the sol followed by redissolution of the residue was found to change the polymer size distribution described by the gel filtration elution curves. These observations coupled with 27Al NMR spectroscopy and viscometry measurements were used to elucidate the effects of process conditions and aging on the molecular structure of the sol.

scholarly journals Characterization of a Multiresistant Mosaic Plasmid from a Fish Farm Sediment Exiguobacterium sp. Isolate Reveals Aggregation of Functional Clinic-Associated Antibiotic Resistance Genes

2013 ◽  
Vol 80 (4) ◽  
pp. 1482-1488 ◽  
Author(s):  
Jing Yang ◽  
Chao Wang ◽  
Jinyu Wu ◽  
Li Liu ◽  
Gang Zhang ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Resistance Genes ◽  
Antibiotic Resistance Genes ◽  
Mobile Elements ◽  
Fish Farms ◽  
Significant Similarity ◽  
Content Type ◽  
Genes Encoding ◽  
The Mean

ABSTRACTThe genusExiguobacteriumcan adapt readily to, and survive in, diverse environments. Our study demonstrated thatExiguobacteriumsp. strain S3-2, isolated from marine sediment, is resistant to five antibiotics. The plasmid pMC1 in this strain carries seven putative resistance genes. We functionally characterized these resistance genes inEscherichia coli, and genes encoding dihydrofolate reductase and macrolide phosphotransferase were considered novel resistance genes based on their low similarities to known resistance genes. The plasmid G+C content distribution was highly heterogeneous. Only the G+C content of one block, which shared significant similarity with a plasmid fromExiguobacterium arabatum, fit well with the mean G+C content of the host. The remainder of the plasmid was composed of mobile elements with a markedly lower G+C ratio than the host. Interestingly, five mobile elements located on pMC1 showed significant similarities to sequences found in pathogens. Our data provided an example of the link between resistance genes in strains from the environment and the clinic and revealed the aggregation of antibiotic resistance genes in bacteria isolated from fish farms.

Biomechanical and hydrodynamic characterization of the hydrocephalic infant

1985 ◽  
Vol 63 (1) ◽  
pp. 69-75 ◽  
Author(s):  
Kenneth Shapiro ◽  
Arno Fried ◽  
Anthony Marmarou
Keyword(s):  
Steady State ◽  
Ventricular Volume ◽  
Volume Index ◽  
Injection Technique ◽  
Infantile Hydrocephalus ◽  
Content Type ◽  
Two Factors ◽  
The Mean ◽  
Fine Print

✓ The pressure-volume index (PVI) technique of bolus manipulation of cerebrospinal fluid (CSF) was used to measure neural axis volume-buffering capacity and resistance to the absorption of CSF in 16 hydrocephalic infants prior to shunting. The mean steady-state intracranial pressure (ICP) was 11.7 ± 5.7 mm Hg (± standard deviation (SD)), representing a modest elevation of ICP in infants. The mean measured PVI was 28.1 ± 1.5 ml (± standard error of the mean (SEM)) compared to the predicted normal level for these infants of 12.1 ± 2.7 ml (± SD) (p < 0.001). This resulted from an enhanced volume storage capacity in the hydrocephalic infants. The PVI was not related to ventricular size in these hydrocephalic infants. Although absorption of the additional bolus of fluid did not occur at steady-state ICP, it was readily absorbed once ICP was raised above a mean threshold pressure of 16.0 ± 5.0 mm Hg (± SD) in 13 of the 16 infants. Above this pressure, the mean CSF absorption resistance was 7.2 ± 1.3 mm Hg/ml/min (± SEM) which is twice the normal values as measured by the bolus injection technique. The biomechanical profile of infantile hydrocephalus described in this study indicates that two factors are required for progression of ventricular volume. While an absorptive defect may initiate the hydrocephalic process, progressive volume storage requires an alteration in the mechanical properties of the intracranial compartment.

Effect of Storage and Consumer Handling on Staphylococcal Counts of Dried Beef and Dried Fish

1984 ◽  
Vol 47 (5) ◽  
pp. 352-353 ◽  
Author(s):  
A. A. ADESIYUN
Keyword(s):  
Room Temperature ◽  
Health Hazard ◽  
Storage Period ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Dried Fish

Changes in staphylococcal counts of dried beef and dried fish during storage and while exposed to prospective buyers in a Nigerian market were investigated. The mean staphylococcal counts in dried beef and dried fish were 9.9 × 105 and 4.6 × 106 colony-forming units (CFU)/g and the mean aerobic plate counts were 2.0 × 107 and 1.2 × 108 CFU/g, respectively. Over a 28-d storage period at room temperature, the mean staphylococcal count declined about 100-fold for both products, i.e., from 9.9 × 105 to 3.0 × 103 CFU/g in dried beef and 4.6 × 106 to 2.2 × 104 CFU/g in dried fish. The decline in aerobic plate counts were from 2.0 × 107 to 6.5 × 104 CFU/g for dried beef and 1.2 × 108 to 1.4 × 105 CFU/g for dried fish, about a 1000-fold decline. Market samples of both products, though from the same batch but exposed to handling by prospective buyers, consistently showed higher staphylococcal contamination over the study period. Consumption of these products repeatedly exposed to human handling in the market for long periods may be a health hazard, particularly those that are ready-to-eat.

scholarly journals AVALIAÇÃO DE PRODUTOS OBTIDOS PELA DESIDRATAÇÃO OSMÓTICA DE BANANA SEGUIDA DE SECAGEM

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
PAULO HENRIQUE MACHADO DE SOUSAPAULO HEN MACHADO DE SOUSA ◽  
GERALDO ARRAES MAIA ◽  
MEN DE SÁ MOREIRA DE SOUZA FILHO ◽  
RAIMUNDO WILANE DE FIGUEIREDO ◽  
RENATA TIEKO NASSU ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Atmospheric Pressure ◽  
Room Temperature ◽  
Storage Stability ◽  
Osmotic Dehydration ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Sensorial Analysis ◽  
Physico Chemical ◽  
Microbiological Stability

Foram obtidos dois produtos de banana por desidratação osmótica, um sob pressão atmosférica e outro sob vácuo, com complemento de secagem em estufa. A estabilidade dos produtos foi estudada, durante 120 dias, mediante análises físico-químicas, microbiológicas e sensoriais. Nesse período, os produtos ficaram armazenados em temperatura ambiente (23,4-34,1oC) e umidade relativa entre 33-81%. Concluiu-se que os produtos mantiveram suas características químicas, físico-químicas e sensoriais, além de estabilidade microbiológica (pouca variação durante o período de armazenamento). Somente a cor dos produtos apresentou variação expressiva. Sugere-se o tratamento utilizando osmose com vácuo seguido de secagem para produção de banana passa. EVALUATION OF PRODUCTS OBTAINED BY THE BANANA’S OSMOTIC DEHYDRATION FOLLOWED OF DRYING Abstract It was obtained two bananas products through osmotic dehydration, one under atmospheric pressure and other under vacuum, with drying complement in stove. The storage stability of these products was studied, during 120 days, through physicalchemical, microbiological and sensorial analysis. In this period, the products were stored at room temperature (23,4-34,1oC) and relative humidity between 33-81%. It was concluded that the obtained products maintained their chemical, physico-chemical and sensory characteristics, beyond microbiological stability (small variations during the storage period). Only the color of the produtcs presented more expressive variations. Therefore it is suggested the treatment using osmosis with vacuum followed by oven drying for the production of banana fig.

Characterization of lubrication of asymmetric rollers including thermal effects

2015 ◽  
Vol 67 (3) ◽  
pp. 246-255
Author(s):  
Venkata Subrahmanyam Sajja ◽  
Dhaneshwar Prasad
Keyword(s):  
Power Law ◽  
Thermal Effects ◽  
Design Methodology ◽  
Hydrodynamic Lubrication ◽  
Flow Equation ◽  
Theoretical Problem ◽  
Governing Equations ◽  
Content Type ◽  
The Mean

Purpose – The purpose of this paper is to deal with the qualitative analysis of hydrodynamic lubrication of asymmetric rollers with non-Newtonian incompressible power law lubricants including Newtonian. Design/methodology/approach – The fluid flow governing equations such as equation of motion along with continuity and thermal equations are solved first analytically and investigated numerically by the Runge-Kutta Fehlberg method. Findings – As a result of this work, it is found that there is a significant change in temperature, pressure, load and traction with Newtonian and non-Newtonian fluids. Research limitations/implications – The authors considered incompressible hydrodynamic lubrication of two rigid asymmetric rollers, one of them is assumed to be adiabatic. The convection term of the heat flow equation is taken in its average form. Originality/value – It is a theoretical problem of two heavily loaded rigid cylindrical rollers with cavitations, where the consistency of the power law lubricant is assumed to vary with pressure and the mean film temperature. It has not appeared in the literature.

scholarly journals Characterization of Pre-Antibiotic Era Klebsiella pneumoniae Isolates with Respect to Antibiotic/Disinfectant Susceptibility and Virulence in Galleria mellonella

2015 ◽  
Vol 59 (7) ◽  
pp. 3966-3972 ◽  
Author(s):  
Matthew E. Wand ◽  
Kate S. Baker ◽  
Gabriel Benthall ◽  
Hannah McGregor ◽  
James W. I. McCowen ◽  
...  
Keyword(s):  
Klebsiella Pneumoniae ◽  
Susceptibility Testing ◽  
Galleria Mellonella ◽  
Significant Proportion ◽  
Minimal Bactericidal Concentration ◽  
Bacterial Isolates ◽  
Content Type ◽  
The Mean ◽  
Two Populations

ABSTRACTThe EGD Murray collection consists of approximately 500 clinical bacterial isolates, mainlyEnterobacteriaceae, isolated from around the world between 1917 and 1949. A number of these “Murray” isolates have subsequently been identified asKlebsiella pneumoniae. Antimicrobial susceptibility testing of these isolates showed that over 30% were resistant to penicillins due to the presence of diverseblaSHVβ-lactamase genes. Analysis of susceptibility to skin antiseptics and triclosan showed that while the Murray isolates displayed a range of MIC/minimal bactericidal concentration (MBC) values, the mean MIC value was lower than that for more modernK. pneumoniaeisolates tested. All Murray isolates contained the cation efflux genecepA, which is involved in disinfectant resistance, but those that were more susceptible to chlorhexidine were found to have a 9- or 18-bp insertion in this gene. Susceptibility to other disinfectants, e.g., H2O2, in the Murray isolates was comparable to that in modernK. pneumoniaeisolates. The Murray isolates were also less virulent inGalleriaand had a different complement of putative virulence factors than the modern isolates, with the exception of an isolate related to the modern lineage CC23. More of the modern isolates (41% compared to 8%) are classified as good/very good biofilm formers, but there was overlap in the two populations. This study demonstrated that a significant proportion of the MurrayKlebsiellaisolates were resistant to penicillins before their routine use. This collection of pre-antibiotic era isolates may provide significant insights into adaptation inK. pneumoniaein relation to biocide susceptibility.

scholarly journals Synthesis and characterization of (Ba, Yb) doped ceria nanopowders

2011 ◽  
Vol 5 (2) ◽  
pp. 69-72 ◽  
Author(s):  
Branko Matovic ◽  
Jelena Pantic ◽  
Jelena Lukovic ◽  
Svetlana Ilic ◽  
Nadezda Stankovic ◽  
...  
Keyword(s):  
Room Temperature ◽  
Average Diameter ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Doped Ceria ◽  
Fixed Amount ◽  
Fluorite Type ◽  
Powder Properties ◽  
The Mean

Nanometric size (Ba, Yb) doped ceria powders with fluorite-type structure were obtained by applying selfpropagating room temperature methods. Tailored composition was: Ce0.95-xBa0.05YbxO2-? with fixed amount of Ba - 0.05 and varying Yb content 'x' from 0.05 to 0.2. Powder properties such as crystallite and particle size and lattice parameters have been studied. R?ntgen diffraction analyses (XRD) were used to characterize the samples at room temperature. Also, high temperature treatment (up to 1550?C) was used to follow stability of solid solutions. The mean diameters of the nanocrystals are determined from the full width at half maxima (FWHM) of the XRD peaks. It was found that average diameter of crystallites is less than 3 nm. Williamson- Hall plots were used to separate the effect of the size and strain in the nanocrystals.

scholarly journals Effect of storage on composition, physico-chemical, rheology, sensory and microbiological quality of Indian cookie Rava Burfi

2018 ◽  
Vol 10 (1) ◽  
pp. 88-97 ◽  
Author(s):  
Aparna A. Shrivas ◽  
Suneeta V. Pinto ◽  
Sunil M. Patel ◽  
Smitha Balakrishnan
Keyword(s):  
Water Activity ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Progressive Increase ◽  
Soluble Nitrogen ◽  
Temperature Changes ◽  
Overall Acceptability ◽  
Physico Chemical

In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, coliform count and yeast and mould count) of rava burfi packed in composite polyethylene terephthalate (PET)/low density polyethylene (LDPE) film was monitored during storage at room temperature (30± 2 °C) and refrigerated temperature (7±2 °C) on every 3 rd for room temperature and on every 7th day for refrigerated temperature of storage till the products became unacceptable. All the changes related to composition, acidity, water activity, Free Fatty Acid (FFA), soluble nitrogen, 5-Hydroxy Methyl Furfural (HMF) and Thiobarbituric Acid (TBA), rheological, sensory and microbiological properties of rava burfi were found to be significantly (P<0.05) affected by storage period (i.e. 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperat ure). During storage period there was a decrease in moisture content (2.5 to 3.0%) and water activity and an increase in fat, protein, lactose, ash, added sugar, acidity, FFA, soluble nitrogen, TBA and HMF both at ambient (30±2 °C) a s well as at refrigerated (7±2°C) temperature. Changes in rhe ological attributes at both ambient and refrigerated temperatures of storage indicated that there was an increase in hardness, gumminess, chewiness and adhesiveness whereas there was decrease in cohesiveness and springiness values. The sensory scores in terms of flavour, body and texture, colour and appearance and overall acceptability were found to be significantly (P<0.05) decrease with progressive increase in storage period. The shelf life of rava burfi was found to be 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperature.

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