scholarly journals Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets

2015 ◽  
Vol 65 (3) ◽  
pp. 417-428 ◽  
Author(s):  
Baltić Tatjana ◽  
Baltić Ž. Milan ◽  
Mišić Dušan ◽  
Ivanović Jelena ◽  
Janjić Jelena ◽  
...  
Keyword(s):  
Significant Influence ◽  
Sodium Citrate ◽  
Ph Value ◽  
Sodium Tripolyphosphate ◽  
Salt Content ◽  
Lag Phase ◽  
Table Salt ◽  
Salmonella Spp ◽  
Broiler Meat ◽  
Broiler Breast

AbstractThe aim of this study was to investigate the influence of marination, on the growth ofSalmonellaspp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of differentSalmonellastrains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count ofSalmonellaspp. was examined on the 0, 3rd, 6thand 9thday of storage. Broiler breast fillets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and awvalue, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination,Salmonellaspp. count in marinated and salted fillets did not change significantly (p<0.001) until the 3rdand 6thday of storage, respectively, but it increased significantly on the 9thday of storage. Marination of broiler breast fillets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a significant influence(p<0.05; p<0.01) on pH and awvalue, moisture, ash and salt content in marinated broiler meat, but there was no significant influence (p>0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fillets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase ofSalmonellaspp. growth, where sodium citrate is more effective than sodium tripolyphosphate.

Effect of Grinding Aids on the Fracture Energy of Mica

2011 ◽  
Vol 402 ◽  
pp. 503-509
Author(s):  
Ze Hong Wang ◽  
Fu Jia Yu ◽  
Shan Cai ◽  
Shan Zhi Deng ◽  
Roger Horn
Keyword(s):  
Sodium Chloride ◽  
Fracture Energy ◽  
Sodium Citrate ◽  
Ph Value ◽  
Sodium Tripolyphosphate ◽  
Experimental System ◽  
Ammonium Bromide ◽  
Solution Ph ◽  
Grinding Aids ◽  
Slurry Rheology

An extension of the classical Obriemoff experiments has been set up to measure the fracture energy of mica. This experimental system will be entirely independent of slurry rheology. CTAB (Cetyl Trimethyl Ammonium Bromide), sodium tripolyphosphate, sodium hexametaphosphate, and tri-sodium citrate are used as grinding aids in this study and the fracture energy has been measured for mica in air, water, and water with the addition of various concentrations of these grinding aids. The results show that the fracture energy of mica in water is about half of what it is in air. Grinding aids are shown to reduce the fracture energy of mica, but not dramatically. Addition of grinding aids reduces the fracture energy by a further 10-20%, with tri-sodium citrate appearing to be the most effective. For each grinding aid there appears to be an optimal concentration, typically around 10 mmol. An experiment is also done with sodium chloride at a range of concentrations to investigate the mechanism of these grinding aids, but no reduction in fracture energy (compared to water) was observed, hence the molecular-level mechanism of action of these grinding aids remains unclear. The effect of solution pH values on the fracture energy are also investigated using tri-sodium citrate and sodium chloride. The results show that the solution pH value may effect on the fracture energy of mica. So, in practice, both concentration and pH value of solution are important for getting better grinding results.

Comparative Labelling and Biokinetic Studies of 99mTc-EDTA(Sn) and 99mTc-DTPA(Sn)

1977 ◽  
Vol 16 (01) ◽  
pp. 30-35 ◽  
Author(s):  
N. Agha ◽  
R. B. R. Persson
Keyword(s):  
Complex Formation ◽  
Significant Influence ◽  
Room Temperature ◽  
Ph Value ◽  
Maximum Activity ◽  
Reduction Step ◽  
Labelling Yield ◽  
Different Temperatures ◽  
Kinetics Of

SummaryGelchromatography column scanning has been used to study the fractions of 99mTc-pertechnetate, 99mTcchelate and reduced hydrolyzed 99mTc in preparations of 99mTc-EDTA(Sn) and 99mTc-DTPA(Sn). The labelling yield of 99mTc-EDTA(Sn) chelate was as high as 90—95% when 100 μmol EDTA · H4 and 0.5 (Amol SnCl2 was incubated with 10 ml 99mTceluate for 30—60 min at room temperature. The study of the influence of the pH-value on the fraction of 99mTc-EDTA shows that pH 2.8—2.9 gave the best labelling yield. In a comparative study of the labelling kinetics of 99mTc-EDTA(Sn) and 99mTc- DTPA(Sn) at different temperatures (7, 22 and 37°C), no significant influence on the reduction step was found. The rate constant for complex formation, however, increased more rapidly with increased temperature for 99mTc-DTPA(Sn). At room temperature only a few minutes was required to achieve a high labelling yield with 99mTc-DTPA(Sn) whereas about 60 min was required for 99mTc-EDTA(Sn). Comparative biokinetic studies in rabbits showed that the maximum activity in kidneys is achieved after 12 min with 99mTc-EDTA(Sn) but already after 6 min with 99mTc-DTPA(Sn). The long-term disappearance of 99mTc-DTPA(Sn) from the kidneys is about five times faster than that for 99mTc-EDTA(Sn).

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

scholarly journals Predictive Modeling for the Growth of Salmonella spp. in Liquid Egg White and Application of Scenario-Based Risk Estimation

2021 ◽  
Vol 9 (3) ◽  
pp. 486
Author(s):  
Mi Seon Kang ◽  
Jin Hwa Park ◽  
Hyun Jung Kim
Keyword(s):  
Predictive Model ◽  
Scenario Analysis ◽  
Specific Growth ◽  
Risk Estimation ◽  
Egg White ◽  
Lag Phase ◽  
Salmonella Spp ◽  
Baseline Model ◽  
Phase Duration ◽  
Root Model

The objective of the study was to develop a predictive model of Salmonella spp. growth in pasteurized liquid egg white (LEW) and to estimate the salmonellosis risk using the baseline model and scenario analysis. Samples were inoculated with six strains of Salmonella, and bacterial growth was observed during storage at 10–37 °C. The primary models were developed using the Baranyi model for LEW. For the secondary models, the obtained specific growth rate (μmax) and lag phase duration were fitted to a square root model and Davey model, respectively, as functions of temperature (R2 ≥ 0.98). For μmax, the values were satisfied within an acceptable range (Af, Bf: 0.70–1.15). The probability of infection (Pinf) due to the consumption of LEW was zero in the baseline model. However, scenario analysis suggested possible salmonellosis for the consumption of LEW. Because Salmonella spp. proliferated much faster in LEW than in egg white (EW) during storage at 20 and 30 °C (p < 0.01), greater Pinf may be obtained for LEW when these products are stored at the same conditions. The developed predictive model can be applied to the risk management of Salmonella spp. along the food chain, including during product storage and distribution.

Synthesis and Characterization of CdSe Nanoparticles with Cadmium Precursor Variation in Colloidal Synthesis

2014 ◽  
Vol 976 ◽  
pp. 52-58 ◽  
Author(s):  
Janeth Sarmiento Arellano ◽  
Enrique Rosendo ◽  
Román Romano ◽  
Gabriela Nieto ◽  
Tomás Díaz ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Ph Value ◽  
Sodium Tripolyphosphate ◽  
Compositional Analysis ◽  
Cadmium Acetate ◽  
Cdse Nanoparticles ◽  
Molar Concentration ◽  
Colloidal Synthesis ◽  
Cadmium Nitrate ◽  
X Ray

A comparative study of the synthesis of cadmium selenide (CdSe) nanoparticles (NPs) using different cadmium precursors such as, cadmium nitrate (Cd (NO3)2·4H2O), cadmium acetate ((CH3COO)2Cd·2H2O) and cadmium chloride (CdCl2·2.5H2O) is presented in this work. The method used to obtain the CdSe NPs was the colloidal synthesis at low temperature and atmospheric pressure. The Cd2+ ions were obtained in aqueous solution at room temperature, the surfactant used in the process was an aqueous solution of sodium hydroxide (NaOH), penta-sodium tripolyphosphate and H2O named commonly extran, which not only helps to stabilize the NPs, but also allows adjusting the pH of the solution. Se2- ions were obtained with sodium borohydride (NaBH4) as reductant at 75 oC. The by-products from the reaction were eliminated through a cleaning process with hydrochloric acid (HCl). Molar concentration of Cd:Se was varied from 3:1 to 1:3 and the pH value was varied between 8 and 11. The obtained samples were characterized by X-ray diffraction (XRD), it was seen that the obtained NPs present cubic centered face structure. The crystallite size from the powder was calculated using the Debye-Scherrer equation and was found between 3.3 nm and 5.6 nm, the variation in size depends on the molar concentration of cadmium and selenium. Morphological study was done using scanning electron microscopy (SEM) and compositional analysis was done by energy dispersive x-ray analysis (EDAX).

scholarly journals Quality and safety of artisan cheese produced in the serrana region of Santa Catarina

2017 ◽  
Vol 38 (2) ◽  
pp. 739 ◽  
Author(s):  
Giane Helenita Pontarolo ◽  
Fernanda Danielle Melo ◽  
Caroline Lopes Martini ◽  
Paula Wildemann ◽  
Dileta Regina Moro Alessio ◽  
...  
Keyword(s):  
Salt Content ◽  
Raw Milk ◽  
Good Manufacturing Practice ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
Santa Catarina ◽  
Maturation Period ◽  
E Coli ◽  
Coagulase Positive Staphylococci ◽  
Cheese Production

The serrano artisan cheese produced from raw milk of dairy cattle is a typical product of high-altitude farms in the states of Santa Catarina and Rio Grande do Sul. However, marketing of the cheeses occurs illegally because they lack the minimum maturation period required for cheese produced from raw milk. The production of artisan cheeses is required to follow strict hygiene standards. This study aimed to test the quality and safety of cheeses that were produced in 31 farms of the Serrana region in Santa Catarina after 14 and 28 days of maturation. Coliform count was measured at 35 °C, and presence of other microorganisms such as Escherichia coli, Staphylococcus, Listeria spp., and Salmonella spp. were also tested. Fat and protein percentages, acidity, salt content, and humidity were also evaluated. Data were subjected to statistical analyses using the SAS® software. After 14 and 28 days of maturation, 74.19% (23/31) and 64.52% (20/31) of samples, respectively, showed higher numbers of coliforms at 35 °C than those permissible by law. Higher than permissible numbers of E. coli were observed in 45.16% (14/31) and 48.39% (15/31) of the samples analyzed after 14 and 28 days of maturation, respectively. Coagulase-positive staphylococci values above 103 CFU/g were observed in 54.84% (17/31) and 51.61% (16/31) of cheese samples after 14 and 28 days of maturation, respectively. Contamination with Salmonella spp. was not detected. However, Listeria monocytogenes serovar 4b was isolated in 3.23% (1/31) and 6.45% (2/31) of samples after 14 and 28 days of maturation, respectively. The results of humidity tests classified the cheese samples into three categories: low, medium, and high humidity. Semi fat cheeses were predominant in both maturation periods, although the samples were classified in thin, semi fat, and fat cheeses. The main variations in the compositions of analyzed samples occurred for salt and acidity levels. The maturation process has not proven to be effective in reducing microbiological contamination to compliance levels. Considering the heterogeneity of the analyzed cheese samples, the frequency of non-conformities with respect to microorganisms and pathogens present in the samples, this study indicates the necessity to improve the Serrano artisan cheese production system through adoption of good manufacturing practice measures.

scholarly journals Investigation on Calcined Magnesium-Based Mineral Powder and Its Behavior as Alternative Binder

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
G. Sugila Devi ◽  
K. Sudalaimani
Keyword(s):  
Ph Value ◽  
Sodium Tripolyphosphate ◽  
Setting Time ◽  
Drying Shrinkage ◽  
Xrd Analysis ◽  
Sem Analysis ◽  
Heat Of Hydration ◽  
Structural Development ◽  
Initial Setting Time ◽  
Initial Setting

This paper investigates the behavior of calcined powder made of natural magnesite and natural steatite. The magnesite and steatite are made into a powder of ratio 3 : 1 by weight proportion, and the combination is thermally decomposed at a temperature of 1200° Celsius. The calcined powder along with and without Sodium Tripolyphosphate (STPP) salt is tested for its microscopic structural development, consistency, initial setting time, final setting time, and heat of hydration. The powder is made into paste with water/powder ratio as 0.25 and the hardened samples are tested for its compressive strength, drying shrinkage, pH value, SEM analysis, and XRD analysis. The results show that adding phosphate salt increases the hydration process, setting time, and strength aspects. The test samples are found with hydration products such as magnesium hydroxide and struvite. Thus, the present work shows that natural metamorphic magnesite and natural metamorphic steatite can be the potential alternative resource for the production of magnesium-based binder.

Attenuation of Microbial Growth on Modified Atmosphere-Packaged Fish

1983 ◽  
Vol 46 (7) ◽  
pp. 610-613 ◽  
Author(s):  
R. J. H. GRAY ◽  
D. G. HOOVER ◽  
A. M. MUIR
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Clostridium Botulinum ◽  
Microbial Growth ◽  
Lag Phase ◽  
Logarithmic Phase ◽  
Modified Atmosphere ◽  
Pomatomus Saltatrix ◽  
Salmonella Spp ◽  
Cynoscion Regalis ◽  
Positive Evidence

Four species of fish from Atlantic waters, Meronia americanus (perch), Cynoscion regalis (seatrout), Micropogon undulatis (croaker) and Pomatomus saltatrix (bluefish), were processed (gutted or filleted), packaged under carbon dioxide and refrigerated. Stability of the fish under the modified atmosphere preservation (MAP) system was compared to that of fish stored conventionally. Use of the MAP system resulted in a 45 to 55% increase in stability, primarily due to an extension in the lag phase of psychrotrophic organisms and to their reduced growth rate in the logarithmic phase. By the 10th day of storage, the conventionally packed fish always exhibited a 100-fold higher psychrotroph count than the CO2-packed fish. Levels of Vibrio parahaemolyticus were negligible in this MAP system and no Salmonella spp. or Staphylococcus aureus was detected, even at an abuse temperature (10°C) of storage. Positive evidence for preformed Clostridium botulinum toxin was lacking.

scholarly journals CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Fronthea Swastawati ◽  
Ahmad Ni’matullah Al Baarri ◽  
Tri Winarni Agustini ◽  
Eko Nurcahya Dewi ◽  
Ima Wijayanti ◽  
...  
Keyword(s):  
Moisture Content ◽  
Ph Value ◽  
Protein Solubility ◽  
Salt Content ◽  
Quality Characteristic ◽  
Cathepsin Activity ◽  
Textural Changes

The aim of this research was to investigate the effect of smoking temperature towards crude cathepsin activity and quality characteristic of smoked catfish [Pangasius pangasius (Hamilton, 1882)]. Different smoking temperature had  significant  effect (p < 0.05) on crude cathepsin activity, texture, pH, moisture content, salt content and protein solubility. The significant decreasing (30.13 %) of crude cathepsin activity was at P3 (80 °C) from P1 (40 °C to 50 °C). Many factors were correlated to the textural changes of smoked catfish such as changes of crude cathepsin activity, reduction of protein solubility and pH value. 

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