scholarly journals MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
V. Pasichnyi ◽  
Ye. Kotliar ◽  
M. Polumbryk ◽  
M. Polumbryk ◽  
V. Litvyak
Keyword(s):  
Negative Impact ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Production Costs ◽  
Partial Hydrolysis ◽  
Food Ingredient ◽  
Average Area ◽  
Muscle Tissues ◽  
Main Component ◽  
Hydrolysis Of

The purpose of this study was to investigate the effect of the collagen-based additive Bilkozyne on the texture of cooked sausages. This additive is a food ingredient obtained by partial hydrolysis of a beef skin split. We suggested that Bilkozyne usage in the formulae of meat products will allow reducing production costs and improving the texture of the final product. We used scanning electron microscopy (SEM) regarded as a unique tool in the comprehensive research of the texture of food products. Prior to that, we had developed a protein stabiliser (PS), based on Bilkozyne and other hydrocolloids, in order to distribute fats uniformly in the protein matrix of mincemeat. The influence of PS on the surface morphology of dried samples of cooked chicken sausages made from the mincemeat has been investigated. The main component (60 %) of the PS was collagen containing the protein Bilkozyne. The PS levels in the cooked sausages were 10 % and 15 %. Qualitative changes of the texture of cooked sausages have been examined by means of high resolution SEM. The following morphological parameters of the samples have been examined: the number of holes per 1000 µm2 of the area of the sample; the average area of the holes, µм2; the holes ellipticity; the average area of the surface without the holes per 1000 µм2 of the area of the sample. It has been shown that adding 10 % of the PS in the hydrated form results in essential improvement of the morphological features of the sausages as compared to those made with non-hydrated PS. It has been found that an increase of the PS in the formulae from 10 % to 15 % has a negative impact on the texture of the final products, causing a significant decrease in the hydration degree of the myofibrillar proteins of the meat’s muscle tissues. Bilkozyne has a positive effect on the distribution of fats and proteins in the mincemeat. This makes it possible not to change the source of fats in cooked sausages. Thus, the inclusion of Bilkozyne into the formula of cooked sausages results not only in the improvement of their texture, but also in the increase of essential amino acids content.

scholarly journals Camel Gelatin Composition, Properties, Production, and Applications

2020 ◽  
pp. 306-327
Author(s):  
Irwandi Jaswir ◽  
Hassan Abdullah Al-Kahtani ◽  
Fitri Octavianti ◽  
Widya Lestari ◽  
Nurlina Yusof
Keyword(s):  
Body Temperature ◽  
High Water ◽  
Partial Hydrolysis ◽  
High Water Content ◽  
Food Ingredient ◽  
Normal Body Temperature ◽  
Food Industries ◽  
Reversible Gel ◽  
Composition Properties ◽  
Hydrolysis Of

Gelatin is an important protein produced through partial hydrolysis of collagen from animal parts and byproducts such as cartilage, bones, tendons, and hides. The ability of gelatin to form a thermo-reversible gel at normal body temperature and high water content make it an exceptional food ingredient. A good quality gelatin is translucent, brittle, colorless (sometimes slightly yellow), bland in taste, and odorless. Gelatin has been found useful as stabilizer and filler in dairy products and other food industries. Recently, the global gelatin production net over 300,000 metric tons: 46% were from pigskin, 29.4% from bovine hides, 23.1% from bones, and 1.5% from other parts. Although camels have been recognized as source of meat and milk, utilization of camel bones and skins for gelatin production has not been fully explored. This chapter will discuss the processing of camel gelatin extraction.

scholarly journals Goat meat products

2021 ◽  
Vol 854 (1) ◽  
pp. 012092
Author(s):  
S Stajic ◽  
B Pisinov
Keyword(s):  
Negative Impact ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Vitamin B ◽  
Fatty Tissue ◽  
Good Source ◽  
Goat Meat ◽  
Cured Meats ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Abstract In general, goat meat is not inferior to other meat types regarding nutritional and biological value–it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids. However, the meat of older and culled goats is less juicy, less tender, has a characteristically different odour and taste compared to kids’ goat meat (and meat of other animals), and thus tends to be less desirable. Different meat products could be produced using goat meat (including culled goat meat): dry-fermented sausages (e.g. sucuk), dry-cured meats (Violino di capra–goat prosciutto), frankfurters, mortadella, etc. without adverse effects on products' technological properties. The negative impact of goat meat on the properties of meat products is mainly associated with the use of goat fatty tissue. However, this could be overcome by using fatty tissue of other animals (e.g. pork back fat or beef fatty tissue).

Organic material dissolved during oxygen-alkali pulping of hot water extracted birch sawdust

TAPPI Journal ◽  
2015 ◽  
Vol 14 (4) ◽  
pp. 237-244 ◽  
Author(s):  
JONI LEHTO ◽  
RAIMO ALÉN
Keyword(s):  
Acetic Acid ◽  
Betula Pendula ◽  
Cooking Time ◽  
Hot Water ◽  
Partial Hydrolysis ◽  
Chemical Pulping ◽  
Black Liquors ◽  
Aliphatic Carboxylic Acids ◽  
Hydrolysis Of ◽  
Cooking Conditions

Untreated and hot water-treated birch (Betula pendula) sawdust were cooked by the oxygen-alkali method under the same cooking conditions (temperature = 170°C, liquor-to-wood ratio = 5 L/kg, and 19% sodium hydroxide charge on the ovendry sawdust). The pretreatment of feedstock clearly facilitated delignification. After a cooking time of 90 min, the kappa numbers were 47.6 for the untreated birch and 10.3 for the hot water-treated birch. Additionally, the amounts of hydroxy acids in black liquors based on the pretreated sawdust were higher (19.5-22.5g/L) than those in the untreated sawdust black liquors (14.8-15.5 g/L). In contrast, in the former case, the amounts of acetic acid were lower in the pretreated sawdust (13.3-14.8 g/L vs. 16.9-19.1 g/L) because the partial hydrolysis of the acetyl groups in xylan already took place during the hot water extraction of feedstock. The sulfur-free fractions in the pretreatment hydrolysates (mainly carbohydrates and acetic acid) and in black liquors (mainly lignin and aliphatic carboxylic acids) were considered as attractive novel byproducts of chemical pulping.

scholarly journals Assessment of the mercury contamination of landfilled and recovered foundry waste – a case study

2021 ◽  
Vol 19 (1) ◽  
pp. 462-470
Author(s):  
Marta Bożym ◽  
Beata Klojzy-Karczmarczyk
Keyword(s):  
Negative Impact ◽  
Mercury Content ◽  
Mercury Contamination ◽  
Reference Level ◽  
Organic Carbon Content ◽  
Foundry Sands ◽  
Industrial Sites ◽  
Different Types ◽  
Main Component

Abstract Environmental pollution by mercury is a local problem in Poland and concerns mainly industrial sites. Foundry waste are usually characterized by low mercury content compared to other heavy metals. Spent foundry sands with low content of Hg are the main component of foundry waste. However, Hg may be present in foundry dust, which may also be landfilled. Due to Hg toxicity, even a minimal content may have a negative impact on biota. This study focuses on assessing the mercury content of landfilled foundry waste (LFW), to assess its toxicity. Currently tested waste is recovered and reused as a road aggregate. The results were compared with the mercury content of local soils as the reference level. Waste samples were taken from foundry landfill. The mercury content, fractional composition, organic matter (OM) and total organic carbon content, pH and elementary composition of waste were analysed. It was found that the mercury content in LFW was very low, at the level of natural content in soils and did not pose a threat to the environment. The statistical analysis shows that mercury was not associated with OM of the waste, in contrast to soils, probably due to different types of OM in both materials.

scholarly journals The Impact of Environmental Regulation on the Location of Pollution-Intensive Industries in China under Agglomeration Effect

2021 ◽  
Vol 18 (8) ◽  
pp. 4045
Author(s):  
Yinhao Wu ◽  
Shumin Yu ◽  
Xiangdong Duan
Keyword(s):  
Environmental Regulation ◽  
Local Economic Development ◽  
Negative Impact ◽  
Empirical Test ◽  
Mediating Effect ◽  
Production Costs ◽  
Agglomeration Effect ◽  
The Government ◽  
Pollutant Discharge ◽  
The Impact

Pollution-intensive industries (PIIs) have both scale effect and environmental sensitivity. Therefore, this paper studies how environmental regulation (ER) affects the location dynamics of PIIs under the agglomeration effect. Our results show that, ER can increase the production costs of pollution-intensive firms (PIFs) by internalizing the negative impact of pollutant discharge in a region, and thus, directly reduces the region’s attractiveness to PIFs. Meanwhile, ER can indirectly reduce the attractiveness of a region to PIFs by reducing the externality of the regional agglomeration effect. Moreover, these influences are regulated by the level of local economic development. Based on the moderated mediating effect model, we find evidence from the site selection activities of newly built chemical firms in cities across China. The empirical test shows that compared with 2014, the proportion of the direct effect of ER to the total effects significantly decreased in 2018, while the proportion of indirect effects under the agglomeration effect increased significantly. Our findings provide reference for the government to design effective environmental policies to guide the location choice of new PIFs.

THE ALDOBIOURONIC ACIDS OF HEMICELLULOSE B OF OAT HULLS

1956 ◽  
Vol 34 (3) ◽  
pp. 338-344 ◽  
Author(s):  
E. L. Falconer ◽  
G. A. Adams
Keyword(s):  
Glucuronic Acid ◽  
The Other ◽  
Partial Hydrolysis ◽  
Oat Hulls ◽  
Hydrolysis Of

Partial hydrolysis of hemicellulose B from oat hulls yielded two aldobiouronic acids, which were identified as 2-O-(4-O-methyl-α-D-glucopyruronosyl)-D-xylose and 2-O-(α-D-glucopyruronosyl)-D-xylose respectively. In addition, two aldotriouronic acids were isolated, one yielding on hydrolysis xylose and 4-O-methyl-glucuronic acid, and the other, xylose, galactose, and glucurone.

Halides and oxide halides of molybdenum and tungsten. III. Oxo-bridged species of tungsten(IV) and molybdenum(V)

1968 ◽  
Vol 21 (4) ◽  
pp. 883 ◽  
Author(s):  
R Colton ◽  
GG Rose
Keyword(s):  
Partial Hydrolysis ◽  
First Time ◽  
Hydrolysis Of ◽  
And Tungsten

The compound formulated in the literature as K2W(OH)Cl5 has been shown to be the oxo-bridged dimer K4[WT2Ocl10], and the diamagnetic dimer formed by the partial hydrolysis of the MOOCl2- ion has been isolated for the first time and shown to be the oxo-bridged [Mo2O3Cl8]4- ion.

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