scholarly journals DETERMINATION OF SOME MICROBIOLOGICAL, CHEMICAL AND HISTOLOGICAL PROPERTIES OF SALAMI AND SAUSAGES SOLD IN MARKETS

2021 ◽  
Vol 9 (08) ◽  
pp. 96-99
Author(s):  
Berna Yanmaz ◽  
◽  
SevdaUrcar Gelen ◽  
Semin Gedikli ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Moisture Content ◽  
Water Activity ◽  
Histological Analysis ◽  
Ph Value ◽  
Meat Products ◽  
Ash Content ◽  
Psychrophilic Bacteria ◽  
The Mean

Salami and Sausage are ready to eat meat products that can pose a risk for human health. This study was aimed to determine the some microbiological, chemical and histological properties of 31 salami and 23 sausages from different companies offered for sale in markets, Turkey. The total aerobic mesophilic bacteria (TAMB), yeast and mould enumeration, lactic acid bacteria and psychrophilic bacteria count were evaluated. The water activity, pH, moisture content, and ash content were analysed. The mean TAMB value of salami and sausage samples were 2.30 log CFU/g and 2.80 log CFU/g, respectively (P>0.05). The water activity was found as 0.97 for both samples. The pH value of salami and sausage samples were 5.94 and 5.87, respectively (P>0.05). Moisture content was higher in salami samples (63.80%) than sausage samples (62.00%) (P>0.05). The average ash content in salami samples was 2.15%, while it was 2.80% in sausage samples (P>0.05). In conclusion, the microbiological and chemical analysis of sausage and salami products were within the range of Turkish standards. However, histological analysis revealed that some packed sausage and salami products sold in market are manufactured from lower-value trimmed food.

Relationship Between Water Activity, Salts of Lactic Acid, and Growth of Listeria monocytogenes in a Meat Model System

1992 ◽  
Vol 55 (8) ◽  
pp. 574-578 ◽  
Author(s):  
NING CHEN ◽  
LEORA A. SHELEF
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Moisture Content ◽  
Water Activity ◽  
Sodium Lactate ◽  
Model System ◽  
Cell Numbers ◽  
Maximum Cell ◽  
The Relationship ◽  
Control Samples

The relationship between water activity (aw), lactate, and growth of Listeria monocytogenes strain Scott A was studied in a meat model system consisting of cooked strained beef ranging in moisture content from 25 to 85% (wt/wt). Lactate (4%) depressed meat aw, and differences between aw values in control and lactate-treated samples at each moisture level increased progressively with decrease in moisture, from 0.003 (85% moisture) to 0.046 (25% moisture). Maximum cell numbers per g in control samples stored at 20°C for 7 d were about 109 (45–85% moisture, aw= 0.981–0.994) and 107 (35% moisture, aw = 0.965); there was no growth in meat with 25% moisture (aw = 0.932). Sodium lactate (4%) suppressed listerial growth at >55% and inhibited growth in samples with 25–55% moisture (a < 0.964). Lactate concentrations less than 4% were not listeristatic, but combinations of 2 or 3% lactate with 2% NaCl in samples with 55% moisture inhibited growth. Potassium and calcium lactate were as effective as the sodium salt in suppressing growth and aw.

Proposed Technique for the Determination of Both Moisture and Fat in the Same Sample of Meat or Meat Product

1972 ◽  
Vol 55 (3) ◽  
pp. 578-580
Author(s):  
Edward H Cohen ◽  
Charles P Kimmelman
Keyword(s):  
Moisture Content ◽  
Boiling Point ◽  
Meat Product ◽  
Meat Products ◽  
Ground Meat ◽  
Pork Sausage ◽  
Selective Solvents ◽  
Time Period ◽  
Oil Residue

Abstract The moisture content of ground meat, processed frankfurters, and uncooked pork sausage mixtures was determined within a 15-30 min time period and with a minimum of 95% recovery of moisture. Selective solvents, such as octane, nonane, toluene, xylene, ethylbenzene, and cumenc were evaluated. After removal of the moisture, the residue in the flask was sampled for the fat content . A 20 ml aliquot of the cooled total solution was removed, transferred to a tared vessel, and evaporated at its boiling point under a stream of nitrogen. The oil residue was weighed and calculated as percent fat. Recoveries of fat ranged from 95 to 100% for all solvents and meat products tested except for the uncooked pork sausage mixture. The latter product yielded 80–91% recovery of fat for all solvents. To obtain a 95–100% recovery from the uncooked pork sausage mixture required an additional 15–30 min digestion. The tim e required for fat determinations was from 15–30 min, depending upon the boiling point of the solvent.

scholarly journals Spectrophotometric Determination of Organic Nitrogen by a Modified Lassaigne Method and Its Application to Meat Products and Baby Food

2002 ◽  
Vol 85 (4) ◽  
pp. 971-977 ◽  
Author(s):  
Birsen Demirata ◽  
Resat Apak ◽  
Hüseyin Afsar ◽  
Izzet Tor
Keyword(s):  
Meat Products ◽  
Molar Absorptivity ◽  
Baby Food ◽  
Protein Nitrogen ◽  
Colorimetric Measurement ◽  
Total Digestion ◽  
Kjeldahl Method ◽  
The Mean ◽  
Aqueous Leachate

Abstract A modified Lassaigne method was developed for N determination based on fusion of the organic substance with metallic Na, conversion of the cyanide in the aqueous leachate to thiocyanate by ammonium polysulfide treatment, and colorimetric measurement of the thiocyanate formed by the addition of excessive ferric ions in acidic medium. The mean molar absorptivity of the Fe(NCS)2+ complex at 480 nm is 2.96 × 103 L/mol·cm, enabling quantitation of 0.25–7.72 ppm N (linear range) in the final solution. The relative amounts of Na, (NH4)2S2, and Fe(III) with respect to nitrogen in the analyte were optimized. The developed method was successfully applied to the determination of N in various brands of baby food, and it was compared statistically with the conventional Kjeldahl and elemental analysis methods. Protein nitrogen in a number of meat products was also precisely determined by the developed method. Thus, the total digestion time of the conventional Kjeldahl method was reduced considerably (e.g., to approximately 15 min for a dried sample) with a relatively simple spectrophotometric method requiring no sophisticated instrumentation.

A Method for the Quantitative Determination of the Antithrombin III (AT III) a Citivity in Plasma and Serum Using the Complex Formation with Heparin

1975 ◽  
Author(s):  
H. E. Karges ◽  
N. Heimburger ◽  
C. Loechelt
Keyword(s):  
Plasma Concentration ◽  
Antithrombin Iii ◽  
Ph Value ◽  
Immunological Methods ◽  
Good Reproducibility ◽  
High Dilution ◽  
At Iii ◽  
The Mean ◽  
Native Plasma

A prerequisite of most AT III assays is the defibrination of the samples. Defibrination of plasma, however, is generally associated with a loss of AT III. This especially true of heat defibrination. Furthermore, according to our experience, most of the functional determinations don’t correlate well with the immunological ones, and don’t provide reproducible results. Therefore, it was the aim of our investigations to establish a method which omits the defibrination and yields reproducible results.The method reported is based on the identity of AT III and heparin cofactor antithrombin II (AT II) respectively. AT III is converted by heparin from a progressive into an immediate inhibitor, allowing a plasma dilution of 1:50. Due to this high dilution, the defibrination step can be omitted and AT III determined in native plasma. To transform AT III completely into its heparin complex, 5 USP units heparin are used. α2-macro-globulin up to 400% of normal plasma concentration does not influence the assay. When determinations are performed at a certain pH value, good reproducibility is obtained. The mean error of determinations of the same sample does not exeed 4%. Maximal deviations were in the range of 5 to 10%. The results of functional determinations are compared with those obtained by two immunological methods. Deviations scarcely exeed the limits of methodical errors.

Enzymatic Determination of Free Glutamic Acid in Dried Soups and in Minced Sausages: NMKL1 Collaborative Study

1991 ◽  
Vol 74 (6) ◽  
pp. 921-925 ◽  
Author(s):  
M Tapani Hattula ◽  
Harriet C Wallin ◽  
◽  
R Andersen ◽  
K Blomberg ◽  
...  
Keyword(s):  
Glutamic Acid ◽  
Collaborative Study ◽  
Meat Products ◽  
Visible Range ◽  
Enzymatic Method ◽  
Study Materials ◽  
Enzymatic Determination ◽  
Relative Standard ◽  
The Mean

Abstract An enzymatic method for the determination of free glutamic acid in meat products and dried soups was collaboratively studied in 11 laboratories. In the presence of the enzyme glutamate dehydrogenase, L-giutamic acid is oxidatively deaminated by nicotinamide adenine dinucleotide (NAD) to 2-oxoglutarate. In a reaction catalyzed by diaphorase, the NADH thus formed converts 2-(p-iodophenyl)-3-(p-nitrophenyl)-5-phenyltetrazolium chloride to a formazan, which is measured in the visible range at 492 nm. Fourteen samples (7 samples of minced sausage and 7 samples of dried cauliflower soup) with glutamate contents varying between 0.4 and 16 g/kg were included In the study. Materials were distributed to participants as blind duplicates and as split level pairs. The mean relative standard deviation (RSDR) for reproducibility for the dried soup material containing glutamate between 7 and 16 g/kg was 4.6%. RSDR values for samples of minced sausage containing glutamate at lower levels (0.4-1.3 g/kg) were between 12 and 16%.

Determination of Isosteric Heat and Entropy of Sorption of Air Dried Sheet Rubber Using Artificial Neural Network Approach

2014 ◽  
Vol 541-542 ◽  
pp. 374-379 ◽  
Author(s):  
Kiattisak Suntaro ◽  
Supawan Tirawanichakul ◽  
Yutthana Tirawanichakul
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Moisture Content ◽  
Water Activity ◽  
Research Work ◽  
Isosteric Heat ◽  
Neural Network Approach ◽  
Heat Of Sorption ◽  
Artificial Neural

Equilibrium moisture contents (EMC) of air dried sheet (ADS) rubber were determined by commonly gravimetric-static method with saturated salt solution among surrounding temperatures of 40-70°C correlated to water activity (aw) ranges between 0.10 and 0.9. The experimental results was analyzed by 5 commonly EMC model. The results showed that equilibrium moisture content of ADS rubber decreased with increase of surrounding temperature at constant water activity and the simulated data using Chung-Pfost model has a good relation to experimental data with R2, RMSE and χ2 equal 0.9565, 0.0235 and 0.0006, respectively. However some physical property of ADS rubber sample affects to evaluate EMC modeling. Due to avoid this effect, thus the aim of this research work was to determine EMC value by using Artificial neural network (ANN) method and also evaluate the isosteric heat of sorption by following the Clausius-Clapeyron equation. The results showed that simulated results using ANN approach has relatively high accuracy compared to common EMC model. Finally determination of isosteric heat of sorption and entropy of sorption of ADS rubber were carried on. The results stated that the enthalpy and entropy of heat sorption was power function and polynomial function of moisture content respectively. These two parameters of ADS rubber can be used for prediction suitable storage condition and drying condition for ADS rubber drying in the near future work.

scholarly journals Development of a Device for Staged Determination of Water Activity and Moisture Content

Proceedings ◽  
2018 ◽  
Vol 2 (13) ◽  
pp. 881 ◽  
Author(s):  
Carlo Tiebe ◽  
Marc Detjens ◽  
Annika Fechner ◽  
Stefanie Sielemann ◽  
Andreas Lorek ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Bound Water ◽  
Free Water ◽  
Characteristic Parameter ◽  
Industrial Applications ◽  
Wide Range ◽  
Temperature Equilibrium

Moisture content and water activity are important parameters for quality characterizationof products like bulk materials, powders, granules. Thus, an exact determination is necessarilyrequired in a wide range of industrial applications. Moisture of materials is the content ofnon-chemically bound water in a solid or liquid. Water activity (aw) is a characteristic/parameter ofthe non-chemically bound (“free”) water in materials and is measured as humidity over asolid/liquid surface at constant temperature (equilibrium moisture content). It is an importantparameter to characterize the quality of e.g., pharmaceutical and food products. In ourcontribution, we present the developed MOISHUM device for staged determination of wateractivity and moisture content of liquid and solid materials.

scholarly journals Starch levels in refrigerated and frozen chicken based meat products

1999 ◽  
Vol 42 (2) ◽  
Author(s):  
Renata A. Labanca ◽  
Cristiane M. G. Silva ◽  
M. Beatriz A. Glória
Keyword(s):  
Moisture Content ◽  
Meat Products ◽  
Quantification Limit ◽  
Brazilian Legislation ◽  
Belo Horizonte

The levels of starch were determined in chicken based meat products commercialized in Belo Horizonte, MG, Brazil, from December 1996 to March 1997. Samples were analyzed for moisture and starch contents. Starch was acid hydrolyzed and the resulting glucose was determined at 620 nm after reaction with anthrone. The method was observed to be accurate (92.7% recovery), precise (CV = 3.0%), sensitive (quantification limit = 1.25 g/100 g) and simple in the determination of starch in meat products. Among products analyzed, starch was detected in 100% of meat balls and nuggets samples, in 60% of the sausage, 50% of the bologna and 30% of the frankfurter. Starch was not detected in hamburger samples analyzed. Higher mean starch levels were found in nuggets (14.85 g/100 g) followed by meat balls (4.45 g/100 g), sausage (1.73 g/100 g), bologna (1.14 g/100 g) and frankfurter (0.57 g/100 g). Mean moisture content varied from 35.68 in sausage to 46.24 g/100 g in nuggets. No significant correlation was observed between moisture and starch contents. Every sample of bologna and 90% of the frankfurter contained starch levels according to the Brazilian legislation. Starch levels varied considerably within brands as well as within lots of the same brand.

Isolation and Molecular Characterization of Antibiotic-Resistant Lactic Acid Bacteria from Poultry and Swine Meat Products

2007 ◽  
Vol 70 (3) ◽  
pp. 557-565 ◽  
Author(s):  
LUCIA AQUILANTI ◽  
CRISTIANA GAROFALO ◽  
ANDREA OSIMANI ◽  
GLORIA SILVESTRI ◽  
CARLA VIGNAROLI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Chain ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Human Pathogens ◽  
Antibiotic Resistant ◽  
Reading Frame ◽  
Gene Profiles

The transfer via the food chain from animals to humans of microbes that are resistant to antimicrobial agents is of increasing concern. To determine the contributions of nonpathogenic microflora to the occurrence and spread of antibiotic resistance (AR) genes in the food chain, 123 lactic acid bacteria were isolated from 29 samples of raw and processed pork and chicken meat products that had previously tested positive for one or more AR genes that encode clinically relevant ARs: tet(M), tet(O), tet(K), erm(A), erm(B), erm(C), aac (6′ )-Ie aph (2′′ )-Ia, mecA, and blaZ. All of the isolates were initially tested for their AR gene profiles by PCR. The 59 isolates carrying a tet, erm, or blaZ gene were taken through molecular identification, analyzed by determination of the MIC, and subjected to genetic fingerprinting. Lactococcus garvieae was the predominant species (28 isolates), followed by Lactobacillus plantarum (11 isolates) and L. salivarius (6 isolates), whereas Lactococcus lactis subsp. lactis, Lactobacillus johnsonii, L. reuteri, L. crispatus, and L. brevis were identified at lower frequencies. The tet(M) and erm(B) genes were the most frequently detected. Assessment of multiple resistances in 18 tet positive (tet+) isolates revealed that tet(M) plus erm(B) and tet(K) plus erm(B) were the most frequent AR gene patterns. Partial sequencing of the tet(M) open reading frame of three selected strains showed high sequence similarities (>99%) with tet(M) genes previously found in human pathogens (Listeria monocytogenes and Neisseria meningitidis). Southern hybridization with plasmid profiles revealed these strains contained tet(M)-carrying plasmids.

Influence of Moisture Content of Carbon Black on Rubber Properties

1942 ◽  
Vol 15 (1) ◽  
pp. 216-219
Author(s):  
Leonard H. Cohan ◽  
C. R. Johnson
Keyword(s):  
Carbon Black ◽  
Moisture Content ◽  
Mean Value ◽  
Average Deviation ◽  
Maximum Accuracy ◽  
Series Of Experiments ◽  
The Mean ◽  
Adsorbed Moisture

Abstract The moisture content of carbon black should be kept approximately constant if maximum accuracy in rubber testing is to be attained. In this laboratory we have found it convenient to equilibrate blacks at about 30 per cent humidity, under which condition most rubber channel blacks adsorb 1.5 to 2.0 per cent water. In the case of most of the properties of tread stocks, this precaution decreases the average deviation from the mean value in any series of experiments. In the case of extrusion tests, the effect of adsorbed moisture is so great that the use of a standard moisture content, or at least the determination of moisture content at the same time as the black is milled for extrusion, is necessary if reproducible results are to be expected.

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