scholarly journals Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

2018 ◽  
Vol 21 (2) ◽  
pp. 244
Author(s):  
Risa Nofiani ◽  
Puji Ardiningsih
Keyword(s):  
Free Amino ◽  
Salt Content ◽  
Amino Nitrogen ◽  
Titratable Acidity ◽  
Quality And Safety ◽  
Sucrose Content ◽  
Glucose Content ◽  
West Kalimantan ◽  
The Mean ◽  
Microbiological Properties

<p>Cincalok, a traditional fermented shrimp product, is prepared with mix small and fresh shrimp, salt, and sugar in a certain ratio incubated for 3-7 days. Different recipes of each the commercial cincalok products obtain different of quality and safety level. The aim of this study is to assess the quality and safety of the commercial cincalok products of West Kalimantan based on their physicochemical and microbiological properties. Seven commercial cincalok products collected from the traditional market of West Kalimantan were analyzed physicochemical (moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content) and microbiological (total number of mesophilic aerobic bacteria (TMABs), total halotolerant bacteria (THBs), endospores bacteria, lactic acid bacteria (LABs), fungi, Enterobacteriaceae, <em>Bacillus cereus, Clostridium perfringen</em>s, and <em>Staphylococcus aureus</em>)<br />properties. The mean of moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content for 7 samples was 67.59%, 5.16, 0.60 mM/g, 1.75%, 10.56%,<br />1.30%, 0.49% and 0.59%, respectively. The mean of TMABs, THBs, endospores bacteria, LABs, fungi, and Enterobacteriaceae for 7 samples was 1.19-5.18 log CFU/g and 1.76 log CFU/g, respectively, while <em>B. cereus,</em><br /><em>C. perfringens,</em> and<em> S. aureus</em> were not detected for all of the samples. The results showed high variation of physicochemical and microbiological properties of the products. Some of the products are safe to ate without<br />cooked but the other still contain pathogenic bacteria such as some of the enterobacteriaceae strains.</p>

scholarly journals Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan

2019 ◽  
Vol 22 (3) ◽  
pp. 601-608
Author(s):  
Risa Nofiani ◽  
Endang Elminah ◽  
Puji Ardiningsih
Keyword(s):  
Lactic Acid ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Threshold Value ◽  
Small Fish ◽  
Fish Sauce ◽  
Commercial Fish ◽  
West Kalimantan ◽  
Rice Vinegar ◽  
Microbiological Properties

Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar,roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiologicalproperties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenicbacteria detected. Each commercial buduk showed different physicochemical properties probably causedby variation in recipe of each producer. The microbiological properties did not significantly different but theTMAB found more than the threshold value indicating

Action of proteolytic enzymes on wheat gluten

1968 ◽  
Vol 46 (9) ◽  
pp. 1019-1022 ◽  
Author(s):  
Hung-Ju Yang ◽  
A. G. McCalla
Keyword(s):  
Amino Acids ◽  
Free Amino ◽  
Proteolytic Enzymes ◽  
Wheat Gluten ◽  
Amino Nitrogen ◽  
Protein Nitrogen ◽  
Early Stages ◽  
Mean Size ◽  
Terminal Amino ◽  
The Mean

Papain and trypsin partially hydrolyzed wheat gluten dispersed in 10% sodium salicylate, and pepsin partially hydrolyzed gluten dispersed in aluminium lactate. Trypsin was considerably less effective than either papain or pepsin. Papain produced non-protein nitrogen most rapidly during early stages of hydrolysis but pepsin produced the largest total after 48 h. The rate of release of terminal amino nitrogen was similar for papain and pepsin, and release was not complete after 48 h. The mean size of polypeptides was larger in papain than in pepsin hydrolysates during early stages of hydrolysis but definitely smaller after 48 h. Only pepsin released appreciable amounts of free amino acid nitrogen. Leucine and phenylalanine made up over 50% of the free amino acids after 48 h but several other amino acids were found in significant quantities.

scholarly journals Effects of different fertilization practices on the glucose, fructose, sucrose, taste and texture of carrot

1989 ◽  
Vol 61 (2) ◽  
pp. 113-122
Author(s):  
Aino-Maija Evers
Keyword(s):  
High Performance ◽  
Field Experiments ◽  
Sugar Content ◽  
Weather Conditions ◽  
Total Sugar ◽  
Sucrose Content ◽  
Glucose Content ◽  
Total Sugar Content ◽  
Contrast Analysis ◽  
The Mean

The effects of different fertilization practices on the glucose, fructose, sucrose, taste and texture of carrot cv. Nantes Duke Notabene 370 Sv were studied in field experiments carried out in southern Finland in 1985 and 1986. The effects of unirrigated and irrigated placement and broadcast fertilization, NPK fertirrigations without basic fertilization, NPK fertirrigations with NPK basic fertilization, and PK placement with N fertirrigations were compared. Further, the effects of single application were compared with those of split applications. Sugar analyses were made by high performance liquid chromatography, and sensory evaluations were performed for taste and texture. The results were analysed by contrast analysis. In 1985, fertilization and fertilization practices had no effects on sugar contents. In 1986, the unfertilized treatments had a tendency to yield higher glucose and fructose, and thus also total sugar contents than did the fertilized treatments on the average. Placement fertilization had a tendency to increase the glucose content as compared to NPK fertirrigations. No significant differences or tendencies were found in sucrose content. The glucose and fructose contents were higher in 1985 than in 1986. The sucrose content was mainly opposite, being higher in 1986.Weather conditions were more favourable for photosynthesis in 1986 than in 1985. The mean total sugar content in fresh weight was 7.8 % in 1985 and 6.7 % in 1986. Indicative results of taste and texture are presented. The sugar content in organically cultivated carrots did not differ from that of conventionally grown carrots, but the taste was worse.

scholarly journals Ethanol Production from Extruded Thermoplastic Maize Meal by High Gravity Fermentation with Zymomonas mobilis

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Mayeli Peralta-Contreras ◽  
Edna Aguilar-Zamarripa ◽  
Esther Pérez-Carrillo ◽  
Erandi Escamilla-García ◽  
Sergio Othon Serna-Saldívar
Keyword(s):  
Free Amino ◽  
Zymomonas Mobilis ◽  
Water Solubility ◽  
Ethanol Yield ◽  
Raw Materials ◽  
Amino Nitrogen ◽  
High Gravity ◽  
Glucose Content ◽  
Fermentation Efficiency ◽  
Maize Meal

A comparative study of extruded and ground maize meals as raw materials for the production of regular (12°P) and high gravity (20°P) worts was devised. Extruded water solubility index (WSI) was higher (9.8 percentage units) and crude fat was lower (2.64 percentage units) compared to ground maize. Free-amino nitrogen compounds (FAN), pH, and glucose were evaluated in regular and high gravity worts produced from ground or extruded maize. Extrusion improved glucose content and ethanol yield. In 20°P mashes, extrusion is enhanced by 2.14% initial glucose compared with regular ground mashes. The 12°P and 20°P extruded treatments averaged 12.2% and 8.4% higher ethanol, respectively, compared to the uncooked counterpart. The 20°P worts fermented with Zymomonas mobilis produced 9.56% more ethanol than the 12°P counterpart. The results show that the combination of extrusion and fermentation of 20°P worts improved ethanol yield per kg flour until 20.93%. This pretreatment stimulates Z. mobilis fermentation efficiency.

The influence of different types of milking units on milk quality and safety

2019 ◽  
pp. 118-125
Author(s):  
A. Vovkohon ◽  
V. Nadtochiy ◽  
G. Kalinina ◽  
O. Hrebelnyk ◽  
N. Fedoruk ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Freezing Point ◽  
Titratable Acidity ◽  
Petri Dish ◽  
Milk Quality ◽  
Quality And Safety ◽  
Protein Mass ◽  
Seeding Method ◽  
Conductivity Increase

The article highlights comparative research results of milk quality indices obtained from the milking in specialized milking halls with such milking units as «Parallel», «Carousel» or in stalls with the milking unit «Molokoprovid». The fat and protein mass fraction, dry matter and fat-free dry matter, density, titratable and active acidity, heat resistance and freezing point have been determined according to the accepted techniques. The electrical conductivity of milk has been determined by using the analytical device MD-20 MAS-D-TEC. The total amount of milk bacteria has been determined by reductase reduction test and by seeding method in Petri dish. The milk quality has been investigated by the fermentation and rennet fermentation tests. The higher indices of the fat mass fraction, the protein mass fraction and the dry substance concentration of milk, obtained in specialized milking halls, have been established. This is not statistically significant. Milk, obtained from the milking unit «Molokoprovid», has higher index of titratable acidity, lower thermal stability in comparison with milk, obtained from specialized milking halls with milking units «Parallel» and «Carousel». It has been determined that there is the bacteria insemination increase in milk received from milking cows in stalls in comparison with milk, obtained from milking in specialized halls. Milk, obtained from the milking unit «Carousel», indicates the subclinical form of mastitis in cows or «Carousel» operation violationif there is in 1,8 mS/cm conductivity increase above average index 4,6 mS/cm. Key words: technology, quality and safety of milk, milking, milking unit, milking hall, bacterial insemination.

scholarly journals Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 350
Author(s):  
Luisa Pellegrino ◽  
Johannes A. Hogenboom ◽  
Veronica Rosi ◽  
Paolo D’Incecco
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Raw Milk ◽  
Manufacturing Processes ◽  
Food Authenticity ◽  
Promising Tool ◽  
Production Area ◽  
The Mean ◽  
Raw Milk Cheese

The implementation of quality assurance schemes for the assessment of PDO food authenticity is an issue involving manufacturers, traders, retailers and consumers. In this respect, reliable analytical methods are needed to integrate paper-trailing information. The feasibility of distinguishing the Italian Fontina PDO cheese from the generic Fontal cheese was preliminarily evaluated on a set of commercial samples by measuring selected parameters (pH, alkaline phosphatase activity, content of copper, volatiles, extent of proteolysis) related to the different manufacturing processes. The relative profile of free amino acids proved to be a promising tool. A new set of 41 samples of Fontina PDO cheese was collected at representative dairies within the recognized production area and analyzed for free amino acids. A chemometric model of Fontina PDO cheese was built based on the mean content and standard deviation of 15 free amino acids. On this basis, all of the PDO samples were correctly identified, whereas all of the Fontal cheeses were recognized as different cheeses.

scholarly journals Impact of Specialty Malts on Wort and Beer Characteristics

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 137
Author(s):  
Luis F. Castro ◽  
Abigail D. Affonso ◽  
Renata M. Lehman
Keyword(s):  
Phenolic Compounds ◽  
Free Amino ◽  
Amino Nitrogen ◽  
The Other ◽  
Fermentable Sugars ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Polyphenol Content ◽  
The Impact

Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products.

scholarly journals Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Kiyota Sakai ◽  
Yukihide Sato ◽  
Masamichi Okada ◽  
Shotaro Yamaguchi
Keyword(s):  
Sugar Beet ◽  
Free Amino ◽  
Vegetable Protein ◽  
Amino Nitrogen ◽  
Gastrointestinal Digestion ◽  
Binding Ability ◽  
Textured Vegetable Protein ◽  
Protein Crosslinks ◽  
Produce Plant ◽  
Shape And Size

AbstractThe gap between the current supply and future demand of meat has increased the need to produce plant-based meat analogs. Methylcellulose (MC) is used in most commercial products. Consumers and manufacturers require the development of other novel binding systems, as MC is not chemical-free. We aimed to develop a novel chemical-free binding system for meat analogs. First, we found that laccase (LC) synergistically crosslinks proteins and sugar beet pectin (SBP). To investigate the ability of these SBP-protein crosslinks, textured vegetable protein (TVP) was used. The presence of LC and SBP improved the moldability and binding ability of patties, regardless of the type, shape, and size of TVPs. The hardness of LC-treated patties with SBP reached 32.2 N, which was 1.7- and 7.9-fold higher than that of patties with MC and transglutaminase-treated patties. Additionally, the cooking loss and water/oil-holding capacity of LC-treated patties with SBP improved by up to 8.9–9.4% and 5.8–11.3%, compared with patties with MC. Moreover, after gastrointestinal digestion, free amino nitrogen released from LC-treated patties with SBP was 2.3-fold higher than that released from patties with MC. This is the first study to report protein-SBP crosslinks by LC as chemical-free novel binding systems for meat analogs.

scholarly journals Studies on silk proteins I. The properties and constitution of fibroin. The conversion of fibroin into a water-soluble form and its bearing on the phenomenon of denaturation

1947 ◽  
Vol 190 (1021) ◽  
pp. 145-169 ◽  
Keyword(s):  
Molecular Weight ◽  
Soluble Protein ◽  
Optical Rotation ◽  
Amino Nitrogen ◽  
Water Soluble ◽  
Soluble Form ◽  
Secondary Process ◽  
Amide Nitrogen ◽  
Water Soluble Protein ◽  
The Mean

Some of the constituent amino-acids of fibroin (degummed silk) are determined. Special attention is directed to histidine, owing to its use in the calculation of the molecular weight of fibroin. A value of 0⋅45% has been found by methods in which the histidine is isolated as nitranilate or di-(3:4-dichlorobenzenesulphonate). Other values obtained are serine 12⋅6%, threonine 1⋅5%, tyrosine 10⋅6%, and proline 1⋅5%. Hydroxyproline appears to be absent, but the presence of small amounts of some hydroxyamino-acid other than serine and threonine is indicated. The mean residue weight of fibroin is determined by three methods, one of which is a new method based on analysis of the complex formed between fibroin and cupri-ethylenediamine. This method gives a Cu:fibroin-N ratio of 1:1⋅92 and, if allowance is made for co-ordination with the tyrosine hydroxy1 group, an equivalence of 1⋅964 atoms of peptide-nitrogen to 1 atom of copper is obtained. The three methods give an average value of 78⋅0 for the mean residue weight of fibroin. This value, together with the most acceptable data for amino-acid constituents, indicate that the unidentified anhydro-residues (about 20%) have a mean residue weight of about 107. Evidence is presented that fibroin contains no amide-nitrogen. Methods for the determination of amide-nitrogen at present in use, which indicate a content of 1 to 2%, are considered to be unreliable. Fibroin dissolved in cupri-ethylenediamine gives, on neutralization and dialysis of the resulting solution, a water-soluble protein. The production of this water-soluble protein is attended by little or no degradation of the original fibroin as shown by determinations of fluidity, amino-nitrogen, and acid- and alkali-combining power. The water-soluble protein is precipitated by the normal protein-precipitating reagents, but in every instance examined the precipitated material exhibits an insolubility comparable with that of the original fibroin. Factors responsible for the solubilization process are investigated and data for molecular weight, titration values, ultra-violet absorption spectra, reducing activity, optical rotation, tryptic hydrolysis, and viscosity for both soluble and dispersed fibroin are given. Soluble fibroin has [ α ] D 15 — 53⋅1° and dispersed fibroin [ α ] D 15 — 58⋅9°, both in aqueous media. The preparation and properties of films and filaments of fibroin are described. Films of fibroin can be prepared that are water-soluble. On stretching, these films show strain-birefringence, acquire considerable tensile strength, and become insoluble in water, but X-ray examination gives the β -keratin pattern for both the stretched and unstretched films. Reasons are advanced for considering the water-soluble form of fibroin to be the native or renatured protein and the original protein to be the denatured form. The denaturation of fibroin is discussed on the basis that denaturation is essentially an unfolding of a coiled long-chain molecule. The subsequent aggregation of the uncoiled molecules to give an insoluble product is considered to be a secondary process. Some aspects of protein and polypeptide chains as macro-molecules are also discussed.

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