Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging

2019 ◽  
Vol 43 (11) ◽  
Author(s):  
Joshua Harrington Aheto ◽  
Xingyi Huang ◽  
Tian Xiaoyu ◽  
Ernest Bonah ◽  
Yi Ren ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Size Effect ◽  
Hyperspectral Imaging ◽  
Water Activity ◽  
Crystal Size ◽  
Pork Meat ◽  
Chloride Uptake

Water use and sodium chloride uptake by apple trees

1978 ◽  
Vol 50 (1-3) ◽  
pp. 37-49 ◽  
Author(s):  
D. W. West
Keyword(s):  
Sodium Chloride ◽  
Water Use ◽  
Apple Trees ◽  
Chloride Uptake

Humectant Permeability Influences Growth and Compatible Solute Uptake by Staphylococcus aureus Subjected to Osmotic Stress

2002 ◽  
Vol 65 (6) ◽  
pp. 1008-1015 ◽  
Author(s):  
ODDUR VILHELMSSON ◽  
KAREN J. MILLER
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Water Activity ◽  
Glycine Betaine ◽  
Compatible Solutes ◽  
Foodborne Pathogen ◽  
Compatible Solute ◽  
Solute Uptake ◽  
Stressed Cells ◽  
Carnitine Uptake

The effects of different humectants (sodium chloride, sucrose, and glycerol) on the growth of and compatible solute (glycine betaine, proline, and carnitine) uptake by the osmotolerant foodborne pathogen Staphylococcus aureus were investigated. While growth in the presence of the impermeant humectants sodium chloride and sucrose induced the accumulation of proline and glycine betaine by cells, growth in the presence of the permeant humectant glycerol did not. When compatible solutes were omitted from low-water-activity media, growth was very poor in the presence of impermeant humectants. In contrast, the addition of compatible solutes had essentially no effect on growth when cells were grown in low-water-activity media containing glycerol as the humectant. Carnitine was found to accumulate to high intracellular levels in osmotically stressed cells when proline and glycine betaine were absent, making it a potentially important compatible solute for this organism.

scholarly journals Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

2017 ◽  
Vol 56 (1) ◽  
pp. 85-92 ◽  
Author(s):  
P. Marín ◽  
C. Ginés ◽  
P. Kochaki ◽  
M. Jurado
Keyword(s):  
Sodium Chloride ◽  
Water Activity ◽  
Penicillium Chrysogenum ◽  
Potassium Sorbate ◽  
Mucor Racemosus ◽  
Food Preservatives ◽  
Glycerol Water ◽  
Fungal Inhibition ◽  
Growth Of Fungi ◽  
Different Levels

AbstractThis work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride) and non-ioinic (glycerol) water activity (aw), on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02%) and natamycin (1, 5 and 10 ppm) were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at awvalues in the range of 0.93–0.97. P. solitum was the only species whose growth was consistently reduced by any doses of preservative. The results also showed that sodium chloride and glycerol differentially affected the efficacy of preservatives. This study indicates that awof cheese is a critical parameter to be considered in the formulation of preservative coatings used against fungal spoilage.

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

2019 ◽  
Vol 42 (6) ◽  
pp. e13225 ◽  
Author(s):  
Joshua H. Aheto ◽  
Xingyi Huang ◽  
Xiaoyu Tian ◽  
Yi Ren ◽  
Ernest Bonah ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Hyperspectral Imaging ◽  
Pork Meat ◽  
Imaging Data ◽  
Image Information ◽  
Fast Prediction

scholarly journals Antimicrobial Effect of Sodium Nitrite and Sodium Chloride in Nutrient Broth or Ground Pork Meat

1989 ◽  
Vol 30 (5) ◽  
pp. 411-416_1 ◽  
Author(s):  
Hideo NAKAJIMA ◽  
Takashi SAMESHIMA ◽  
Hiroyuki YAMANAKA ◽  
Kazuko TAKESHITA ◽  
Shigeru AKIYAMA ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Antimicrobial Effect ◽  
Nutrient Broth ◽  
Pork Meat ◽  
Ground Pork

Effect of static electric field on ice crystal size reduction during freezing of pork meat

2013 ◽  
Vol 20 ◽  
pp. 115-120 ◽  
Author(s):  
E. Xanthakis ◽  
M. Havet ◽  
S. Chevallier ◽  
J. Abadie ◽  
A. Le-Bail
Keyword(s):  
Electric Field ◽  
Crystal Size ◽  
Size Reduction ◽  
Pork Meat ◽  
Ice Crystal ◽  
Static Electric Field ◽  
Ice Crystal Size

Effect of Crystal Size on the Magnetic Entropy Change in CoCr2O4

2007 ◽  
Vol 121-123 ◽  
pp. 889-892 ◽  
Author(s):  
Shang Dong Li ◽  
Zhi Gao Huang ◽  
Guo Xia Zhao ◽  
Wen Qin Zou ◽  
You Liao Zheng ◽  
...  
Keyword(s):  
Magnetic Properties ◽  
Size Effect ◽  
Magnetic Entropy Change ◽  
Crystal Size ◽  
Nanocrystalline Material ◽  
Bulk Material ◽  
Entropy Change ◽  
The Other ◽  
Magnetic Entropy ◽  
Two Samples

The size effect of magnetocaloric effect (MCE) in CoCr2O4 has been investigated by comparing two samples with different crystal sizes. One is bulk CoCr2O4 sample (referred as A), and the other is a nanocrystalline CoCr2O4 sample (referred as B). It has been found that crystal size dramatically affects the magnetic properties and MCE for CoCr2O4, and that the nanocrystalline material is more favorable for application than the bulk material. The above results are explained in terms of the effect of small size and its distribution for sample B on the intrinsic magnetic properties and magnetic entropy change.

X-Ray kinetic study of glassy crystal formation in adamantane derivatives: TTT curves and crystal size effect

1989 ◽  
Vol 14 (1-4) ◽  
pp. 85-96 ◽  
Author(s):  
M. El Adib ◽  
M. Descamps ◽  
N. B. Chanh
Keyword(s):  
Size Effect ◽  
Kinetic Study ◽  
Crystal Size ◽  
Adamantane Derivatives ◽  
Crystal Formation ◽  
X Ray

scholarly journals Combined Effect of Microencapsulated Horseradish Juice and High-Pressure Treatment on Pork Quality During Storage

2021 ◽  
Vol 75 (6) ◽  
pp. 463-468
Author(s):  
Sanita Sazonova ◽  
Lolita Tomsone ◽  
Ruta Galoburda ◽  
Ilze Grāmatiņa ◽  
Thierry Talou
Keyword(s):  
High Pressure ◽  
Water Activity ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
High Pressure Processing ◽  
Plate Count ◽  
Meat Sample ◽  
Pressure Treatment ◽  
Pork Meat ◽  
High Pressure Treatment

Abstract High-pressure processing (HPP) is well suited to combine consumer demand for meat products with minimal heat treatment without compromising product safety. In turn, herbs have antioxidant and antimicrobial properties. The aim of this study was to evaluate the application of hurdle technology combining microencapsulated horseradish root and leaf juice with HPP (300 MPa; 15 min) for extending of the raw pork meat shelf life. Water activity (aw), pH, colour, hardness, and micro-biological parameters of meat were evaluated during 21-day storage. Total plate count (TPC) in HPP treated samples was significantly smaller (p < 0.05) compared to untreated samples during storage until the day 14. On day 21, the TPC in processed samples was still slightly lower, however, at this point significance was not established between samples. Water activity dynamics in the HPP-treated microencapsulated pork meat samples differed significantly from other samples. Hardness decreased during storage, but no significant differences were found between samples. The L* values and pH of the meat were not significantly influenced by the added microencapsulated juice, but by high pressure treatment. Treatment with microencapsulated horseradish juice had a positive effect on the TPC and aw of the meat sample.

scholarly journals The effect of temperature and water activity on the growth of Staphylococcus aureus

2010 ◽  
Vol 27 (Special Issue 2) ◽  
pp. 28-35 ◽  
Author(s):  
A. Medveďová ◽  
Ľ. Valík ◽  
A. Studeničová
Keyword(s):  
Staphylococcus Aureus ◽  
Growth Rate ◽  
Sodium Chloride ◽  
Water Activity ◽  
Specific Growth ◽  
Incubation Temperature ◽  
Growth Parameters ◽  
Effect Of Temperature ◽  
Extended Model ◽  
Growth Responses

The growth responses of Staphylococcus aureus 2064 as affected by water activity and incubation temperature were studied in two different laboratory media. Growth parameters at temperatures from 7 to 51&deg;C and a<sub>w</sub> in the range from 1.0 to 0.86 were fitted using Ratkowsky models. The effect of temperature within its whole range on the specific growth rate was modelled by the extended model under the following equation: &radic;&micro; = 0.0456 (T &ndash; T<sub>min</sub>) [1 &ndash; e<sup>0.447(T &ndash; T<sub>max</sub>)</sup>]. The water activity values of tested media were adjusted by sodium chloride in the range from a<sub>w</sub> = 1.0 to 0.86 and experiments were conducted at 15 and 18&deg;C. The growth responses of S. aureus on water activity at 15&deg;C and 18&deg;C in PCA broth and BHI broth was described by simplified Ratkowsky model in the form: &radic;&micro; = b &times; a<sub>w</sub>. Validation of the found relationships confirmed sound fitting of the data and thus the referred results of the isolate originated from ewes&rsquo; cheese can be used in the growth prediction of S. aureus, reliably.

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