scholarly journals Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life

Agricultura ◽  
2016 ◽  
Vol 13 (1-2) ◽  
pp. 33-47
Author(s):  
Livija Tušar ◽  
Irena Leonida Kropf ◽  
Avrelija Cencič
Keyword(s):  
Sensory Analysis ◽  
Meat Product ◽  
Special Treatment ◽  
Important Ingredient ◽  
Sensory Assessment ◽  
Salt Reduction ◽  
Significant Relationships ◽  
Number Of Microorganisms ◽  
Polynomial Models ◽  
And Control

Abstract Salt is an important ingredient in the production of meat product. Any reduction of salt requires a special treatment. This study was conducted to evaluate the effect of salt reduction on the growth of microorganisms in Kranjska sausages during their shell-life and to carry out a sensory assessment. The 18 lots of sausages were prepared under salt-reduced (1.6%) and control (2.3%) salt concentrations, directly on the production line. A total of 85 sausages were analysed and the data were used for the comparisons of groups (ANOVA) and to detect the significant variables (polynomial models) influenced on the total number of microorganisms (TNMs). The significant differences were determined between the lots (representing the microbiological status of the stuffing), between the salt-reduced samples and control samples, and between the different humidity levels. The correlations and significant relationships were determined between the TNMs and the lots, the salt concentrations, and the relative humidity. The polynomial models were to general to be used for the prediction. For sensory analysis implemented on 40th day 18 sausages were assessed. The reduction of salt resulted in lower scores in the sensory evaluation. The less-salted sausages contained more microorganisms.

scholarly journals Ham salting in plástic bags: A way to reduce salt use?

2018 ◽  
Vol 36 (2) ◽  
pp. 166-173
Author(s):  
Joel Girón ◽  
Raúl Grau ◽  
José Manuel Barat
Keyword(s):  
Sensory Analysis ◽  
Total Mass ◽  
Salt Content ◽  
Physicochemical Characteristics ◽  
Sensory Assessment ◽  
Salt Reduction ◽  
Plastic Bags ◽  
Dry Cured Ham ◽  
Plastic Bag

The objective of this work was to study salt reduction in the processing and final product of Iberian dry-cured ham manufacturing. For this purpose, high-barrier plastic bags were used in the salting stage, with salt doses of 2.5 and 3.2% at 10 and 15 d. The following aspects were evaluated: the production and salt content of brine, the analytical determinations of the hams after the salting stage, the changes in the total mass of the hams during processing and the analytical and sensory assessment of the dry-cured product. The experiment results showed that the plastic bag salting minimized the production of brine by 61 and 63% and reduced the salt content in the final product without altering the physicochemical characteristics or the hygienic quality of the dry-cured ham. In the sensory analysis, the samples salted with 2.5% doses were preferred by consumers.

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

2019 ◽  
Vol 26 (2) ◽  
pp. 123-131 ◽  
Author(s):  
Isabela Rodrigues ◽  
Letícia A Gonçalves ◽  
Francisco AL Carvalho ◽  
Manoela Pires ◽  
Yana JP Rocha ◽  
...  
Keyword(s):  
Water Activity ◽  
Emulsion Stability ◽  
Direct Reduction ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Sodium Content ◽  
Salt Reduction ◽  
High Sodium ◽  
Hot Dog

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

Neurological Status and Psychological Functioning

1969 ◽  
Vol 29 (3) ◽  
pp. 999-1007 ◽  
Author(s):  
Luciano L'Abate ◽  
Elliot N. Gale
Keyword(s):  
Psychiatric Hospital ◽  
Psychological Functioning ◽  
Neurological Status ◽  
Psychological Test ◽  
City Hospital ◽  
Test Results ◽  
Significant Relationships ◽  
Similar Information ◽  
Global Matching ◽  
And Control

To match psychological test results and reports with neurological status, two studies involving different patient samples were conducted. Intellectual functioning, visual reproduction, speed, and ability to abstract were compared for two groups of neurological and control patients from a city hospital. In this sample, a “blind” global matching of psychological test results and neurological status was correct 65% of the time. With similar information for patients from a private psychiatric hospital, the same matching was 66% correct. Significant relationships between neurological status and psychological test results are discussed.

Responses of IGF-I to endogenous increases in growth hormone after heavy-resistance exercise

1995 ◽  
Vol 79 (4) ◽  
pp. 1310-1315 ◽  
Author(s):  
W. J. Kraemer ◽  
B. A. Aguilera ◽  
M. Terada ◽  
R. U. Newton ◽  
J. M. Lynch ◽  
...  
Keyword(s):  
Growth Hormone ◽  
Creatine Kinase ◽  
Resistance Exercise ◽  
Acute Exercise ◽  
Recovery Period ◽  
Exercise Protocol ◽  
Significant Relationships ◽  
Igf I ◽  
Heavy Resistance Exercise ◽  
And Control

The purpose of this study was to examine the effects of a heavy-resistance exercise protocol known to dramatically elevate immunoreactive growth hormone (GH) on circulating insulin-like growth factor I (IGF-I) after the exercise stimulus. Seven men (23.1 +/- 2.4 yr) volunteered to participate in this study. Each subject was asked to perform an eight-station heavy-resistance exercise protocol consisting of 3 sets of 10 repetition maximum resistances with 1-min rest between sets and exercises followed by a recovery day. In addition, a control day followed a nonexercise day to provide baseline data. Pre- and postexercise (0, 15, and 30 min) blood samples were obtained and analyzed for lactate, creatinine kinase, GH, and IGF-I. Postexercise values for lactate and GH were significantly (P < 0.05) elevated above preexercise and resting baseline values. The highest mean GH concentration after the heavy-resistance exercise protocol was 23.8 +/- 11.8 micrograms/l, observed at the immediate postexercise time point. Significant increases in creatine kinase were observed after the exercise protocol and during the recovery day. No significant relationships were observed between creatine kinase and IGF-I concentrations. No significant changes in serum IGF-I concentrations were observed with acute exercise or between the recovery and control days. Thus, these data demonstrate that a high-intensity bout of heavy-resistance exercise that increases circulating GH did not appear to affect IGF-I concentrations over a 24-h recovery period in recreationally strength-trained and healthy young men.

scholarly journals TERMINOLOGIA DESCRITIVA PARA ANÁLISE SENSORIAL DE TOMATE DE MESA

2003 ◽  
Vol 4 (1) ◽  
Author(s):  
S. M. R. FERREIRA ◽  
R. J. S. De FREITAS ◽  
T. C. BASSLER
Keyword(s):  
Lycopersicon Esculentum ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Sensory Assessment ◽  
Quantitative Descriptive Analysis ◽  
Lycopersicon Esculentum Mill ◽  
Line Scale ◽  
Anchor Points ◽  
Para Determinar ◽  
Quantitative Descriptive

Foi desenvolvida através da metodologia da análise descritiva quantitativa (ADQ) a terminologia para análise sensorial de tomate de mesa convencional e orgânico, (Lycopersicon esculentum Mill.). Foramselecionados e treinados os julgadores e, emconsenso, a equipe escolheu os descritores, suas definições e a ficha de avaliação das amostras. Dezoito termos descritores foram definidos, levando em consideração os defeitos apontados pelos produtores orgânicos, legislação em vigor do produto e as características sensoriais relevantes observadas pelos julgadores. A ficha de avaliação foi elaborada para determinar a intensidade de cada descritor que foi medida através de escala não estruturada de nove centímetros, com os termos ancorados em seus extremos. DESCRIPTIVE TERMINOLOGY FOR THE SENSORY ANALYSIS OF TOMATO FOR FRESH CONSUMPTION Abstract Using the quantitative descriptive analysis (QDA) methodology, the terms for the sensory assessment of conventional and organic tomato (Lycopersicon esculentum Mill.) for fresh consumption were established. The panelists were selected and trained, and together the group built up the descriptors, their definition and the sample evaluation card. Eighteen descriptors were defined based on the defects pointed out by organic producers, the legislation for tomatoes and the relevant sensory characteristics pointed out by the panelists. The evaluation fiche was used to determine the intensity of each descriptor who was evaluated using a 9 cm unstructured line scale with anchor points.

scholarly journals Factors influencingmicrobial transmission in a meat processing plant

2021 ◽  
Vol 6 (2) ◽  
pp. 183-190
Author(s):  
B. Velebit ◽  
B. Lakicevic ◽  
A. A. Semenova ◽  
N. M. Revutskaya ◽  
Yu. K. Yushina ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Microbial Contamination ◽  
Review Paper ◽  
Meat Product ◽  
Microbial Pathogens ◽  
Cold Chain ◽  
Primary Sources ◽  
Processing Plant ◽  
Meat Processing ◽  
And Control

The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.

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