scholarly journals Effect of Different Antimicrobial Applications on Color Stability of Ground Pork

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. D. Garnica ◽  
M. F. Miller ◽  
D. A. Vargas ◽  
A. R. English ◽  
K. E. Hanlon ◽  
...  
Keyword(s):  
Peracetic Acid ◽  
Storage Period ◽  
Color Stability ◽  
The Other ◽  
Color Analysis ◽  
B Values ◽  
Positive Effects ◽  
Ph Values ◽  
Ground Pork ◽  
Hue Angle

ObjectivesThe purpose of the study was to evaluate color changes during dark storage of ground pork following application with one of three different antimicrobial interventions to pork trim.Materials and MethodsTreatments included a control (no antimicrobial), lactic acid (LA; 3%), PAA+Titon [sulfuric acid and sodium sulfate (pH 1.3) combined with peracetic acid (350 ppm)], PAA+Acetic [peracetic acid (400 ppm) with 2% acetic acid]. Four 22.7-kg batches of pork trim were treated with one intervention, ground [coarse (3/16’’) followed by a fine (1/8”) grind] and packaged in 454-g rollstock vacuum packaging (n = 40/treatment). After random assignment to an aging time (0, 7, 14, 21, or 28 d), product was held under dark storage at 2–4°C. On each storage day, samples (n = 8/treatment) were opened and L*, a*, and b* values were taken using a HunterLab Miniscan XE spectrophotometer at 0 min, 10 min, and 20 min for bloom color analysis, with hue angle [arctangent (b*/a*)] and chroma [ (a* + b*)1/2 ] calculated from a* and b* values. For pH, 5 g of sample and 90 mL of distillated water were homogenized and analyzed with a bench top pH probe. Finally, fat, moisture, and protein percentage were determined using a FOSS FoodScan. Statistical analysis was conducted using the GLM procedure of SAS with a means separation using the Tukey adjustment and significance set at P < 0.05.ResultsProximate analysis of the ground pork in this study showed 20.04 ± 1.13% for fat, 61.15 ± 1.11% for moisture, and 16.83 ± 0.39% for protein content. For initial pork color, at 0 min, LA had greater L* values compared to PAA+Titon at 0d, 7d and 14d (P < 0.05), but no treatment differences were detected in L* values at 21d and 28d (P > 0.05). After 10 min of bloom time, PAA+Titon maintained the highest chroma value throughout all aging days (P < 0.05) demonstrating the most color intensity. At 21d PAA+Titon increased blooming properties through 20min (P < 0.05), based on a*, while control samples had no bloom development (P > 0.05). At 21d and 28d aging LA hue angle was highest (P < 0.05) indicating more potential metmyoglobin discoloration. PAA+Titon presented the highest pH values compared to all the other treatments for each day during the storage period except for Day 14, while LA presented lower values compared to all the other treatments for each day (P < 0.05).ConclusionAs an organic acid application on pork trim prior to grinding, PAA+Titon demonstrates positive effects on color of ground pork based on color and pH values, after post-grinding storage.

Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers

2004 ◽  
Vol 78 (2) ◽  
pp. 253-259 ◽  
Author(s):  
M. Karaoglu ◽  
M.I. Aksu ◽  
N. Esenbuga ◽  
M. Kaya ◽  
M. Macit ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Storage Period ◽  
Vacuum Packaging ◽  
Skin Colour ◽  
Colour Properties ◽  
Post Mortem ◽  
Breast Meat ◽  
B Values ◽  
Ph Values ◽  
Broiler Diet

AbstractThis research was carried out to determine the effects of commercial probiotic (115-Biogallinox) on the colour properties of carcasses and dissected products in broilers. Ross-308 male chicks were given probiotic (P0:0 g/kg, P1:1 g/kg and P2:2 g/kg) containing Saccharomyces cerevisiae for 49 days. At the end of the trial all birds were slaughtered, and pH and skin colour of the carcasses were determined at various times during the first 24 h (1, 3, 7, 12, 17 and 24 h). After dissection, breasts and drumsticks were divided into two groups for vacuum packaging and aerobic packaging. Packaged breasts and drumsticks were stored at 3 ± 0.5°C for 12 days. During the storage period, the colours of breast meat, drumstick meat and drumstick skin were determined.pH values of carcasses decreased (P < 0.01) over the 24-h period post mortem. The pH values of the P1 group were lower than the P0 and P2 groups (P < 0.01). L*, a* and b* values increased during the 24-h period and the P0 group had lower a* values than the P1 and P2 groups (P < 0.05). The use of probiotic in the broiler diet had no effect on L*, a* and b* values of breast and drumstick muscle. The L* and a* values of breast muscles were lower than drumstick muscles (P < 0.05). The values of b* in aerobic packaged breasts and drumsticks were higher than when vacuum packaged (P < 0.01). L* and b* values were also affected by storage period. While the L* and b* values of drumstick skin were higher than of drumstick meat, a* values in drumstick meat were higher (P < 0.05). The packaging had no effect on drumstick colour values (drumstick meat and drumstick skin) and L* and b* values decreased during the storage period.

scholarly journals EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI

2021 ◽  
Vol 51 (2) ◽  
pp. 113-118
Author(s):  
Seher Arslan ◽  
Selen Kadagan
Keyword(s):  
Sensory Analysis ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Storage Period ◽  
Sensory Properties ◽  
B Values ◽  
Positive Effects

This study investigated the effect of the utilization of different hydrocolloid combinations (guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations) on kazandibi.  Kazandibi containing a guar gam and carrageenan combination received the lowest syneresis value and the highest Hunter L and b values at the end of the storage period. Sample hardness and gumminess values were found as 0.46-2.41 Newton (N) and 0.453-1.806 N, respectively. Based on sensory analysis, guar gam containing formulations had  the highest general appreciation during the storage period.  The addition of hydrocolloids in kazandibi production resulted in positive effects on textural and sensory properties.  

scholarly journals PSXIV-25 Carcass characteristics from hair lambs fed with different energy suplementation strategies

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 445-445
Author(s):  
Roman Castañeda-Serrano ◽  
Paula Lozano-Morales ◽  
Fabian Gutierrez-Oviedo ◽  
Karol Ramirez-Castilla
Keyword(s):  
Dry Matter ◽  
Palm Kernel ◽  
Corn Silage ◽  
Color Analysis ◽  
Feeding Trial ◽  
B Values ◽  
Ph Values ◽  
Effect Of Treatment ◽  
Dietary Treatments

Abstract The objective of this study was to evaluate quality of meat from hair lambs fed different energeticsources in the finishing phase. Twenty-eight hair lambs with an initial body weight (BW) 20.8 ±3.01, were randomly assigned to one of four dietary treatments included with seven lambs pertreatment included an energy source included at 18% dry matter: S. spectabilis flour (SF), palm kernel (PK), corn bran (CB) and rice bran (RB) in a diet based in corn silage, ground corn, soybean meal formulated to 13% PC and 2.6 Mcal/Kg DM. The feeding was performed for 13 weeks. Animals were slaughtered after the feeding trial, and the carcasses were kept at 4°C for 24 hours under Colombian standard guidelines. 0 and 24 hours after slaughter from the Longissimus dorsi of the left half carcass between 12th and 13th ribs for color analysis (L*, a*, and b*) and pH. Thestatistical model included the effects of diet, time, and their interactions. There was no effect of treatment on pH and L* and b* indices (P &gt; 0.05). Aging time increased b* values and reduces the pH values, L* values and a* values (P &lt; 0.05). The a* values were higher in the time 0 and 24 for the RB treatment (P &lt; 0.05). On the other hand, there is no effect of the interaction of treatment x time in the pH, L* an and b* values. In conclusion, meat quality from lambs fed different energetic sources at 18% of DM is not influenced by the diet.

scholarly journals Effect of storage conditions on quality and shelf life of selected winter vegetables

1970 ◽  
Vol 6 (2) ◽  
pp. 391-400 ◽  
Author(s):  
MNH Jany ◽  
C Sarker ◽  
MAR Mazumder ◽  
MFH Shidker
Keyword(s):  
Vitamin C ◽  
Room Temperature ◽  
Storage Period ◽  
Freezing Temperature ◽  
Storage Conditions ◽  
The Other ◽  
Ph Values ◽  
Freezing Condition ◽  
Winter Vegetables ◽  
Quality And Shelf Life

Cabbage, cauliflower, country bean, tomato and pea were stored in room temperature for 8 days, at refrigerated (4°C) temperature for 12 days and at freezing temperature (-18°C) for 90 days. The vegetables were analyzed at every 2 days of storage period in room temperature, at the interval of 15 days at freezing and 3 days interval for refrigerated condition. Color, flavor, texture was better in freezing condition compared to the other conditions. The pH values after stored at room temperature 4.2, 4.32, 4.1, 3.33, 3.3, in refrigerated condition (without blanching) 4.83, 5.23, 3.33, 3.97, 4.37 and in refrigerated condition (with blanching) 3.27, 3.89, 3.98, 3.39, 4.77 and in freezing condition 5.47, 5.77, 4.76, 3.99 and 5.39 respectively. Vitamin C content of cabbage, cauliflower, country bean, tomato and pea after 8 days of storage at room temperature was 21.3 mg/100 g, 25.3 mg/100 g, 4.34 mg/100 g, 13.2 mg/100 g and 3.9 mg/100 g respectively. In refrigeration temperature (without blanching) after 12 days the values were 16.3 mg/100 g, 37.3 mg/100 g, 2.7 mg/100 g, 13.3 mg/100 g and 8.3 mg/100 g for cabbage, cauliflower, country bean, tomato and pea correspondingly. On the other hand in refrigeration condition (with blanching) vitamin C content of cabbage, cauliflower, country bean, tomato and pea were 3.3 mg/100 g, 18.3 mg/100 g, 2.4 mg/100 g, 2.9 mg/100 g and 9.3 mg/100 g in that order. Vitamin C content of cabbage, cauliflower, country bean, tomato and pea in freezing condition after 90 days of storage period were found 22.1 mg/100 g, 43.23 mg/100 g, 14.2 mg/100 g, 20.7 mg/100 g and 12.1 mg/100 g. The rate of weight loss increased with time progress of the storage period in all conditions. Keywords: Ambient temperature; Refrigeration; Freezing; Blanching; Cabbage; Cauliflower; Tomato; Country bean; Peas DOI: 10.3329/jbau.v6i2.4839 J. Bangladesh Agril. Univ. 6(2): 391-400, 2008

Astrobiology and its influence on the renewal of the way we see the world from the teloempathic, educational and astrotheological perspective

2020 ◽  
Vol 19 (4) ◽  
pp. 330-334
Author(s):  
Octavio A. Chon Torres
Keyword(s):  
Natural Sciences ◽  
The Other ◽  
Positive Effects ◽  
The World ◽  
The Way

AbstractThere is a record of the positive effects of astrobiological research for the natural sciences and eventually for their technological use on Earth. However, on the philosophical effects, this is not as visible as the other sciences, which is why it can be assumed that it is a waste of time speculating on astrobioethics or also on the philosophy of astrobiology. This is the reason why this work seeks to identify and sustain the philosophical utility of astrobioethics. To achieve this, this article focuses on three essential aspects: teloempathy, education and astrotheology. Russell's argument about the value of philosophy will be used as a fundamental basis for the usefulness of astrobioethics.

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

2021 ◽  
Vol 88 (1) ◽  
pp. 98-104
Author(s):  
Sofia Sestito Dias ◽  
Damarys de Souza Vergílio ◽  
Arthur Marroni Pereira ◽  
Suellen Jensen Klososki ◽  
Vanessa Aparecida Marcolino ◽  
...  
Keyword(s):  
Negative Impact ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Fat Substitutes ◽  
Gastrointestinal Conditions ◽  
The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

scholarly journals Weaning Holstein Calves at 17 Weeks of Age Enables Smooth Transition from Liquid to Solid Feed

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1132
Author(s):  
Sarah Schwarzkopf ◽  
Asako Kinoshita ◽  
Jeannette Kluess ◽  
Susanne Kersten ◽  
Ulrich Meyer ◽  
...  
Keyword(s):  
Metabolic Stress ◽  
Live Weight ◽  
The Other ◽  
Smooth Transition ◽  
Blood Metabolites ◽  
Positive Effects ◽  
Weaning Age ◽  
Holstein Calves ◽  
Positive Effect ◽  
Over Time

Development of calves depends on prenatal and postnatal conditions. Primiparous cows were still maturing during pregnancy, which can lead to negative intrauterine conditions and affect the calf’s metabolism. It is hypothesized that weaning calves at higher maturity has positive effects due to reduced metabolic stress. We aimed to evaluate effects of mothers’ parity and calves’ weaning age on growth performance and blood metabolites. Fifty-nine female Holstein calves (38.8 ± 5.3 kg birth weight, about 8 days old) were used in a 2 × 2 factorial experiment with factors weaning age (7 vs. 17 weeks) and parity of mother (primiparous vs. multiparous cows). Calves were randomly assigned one of these four groups. Live weight, live weight gain and morphometry increased over time and were greater in calves weaned later. Metabolic indicators except total protein were interactively affected by time and weaning age. Leptin remained low in early-weaned calves born to primiparous cows, while it increased in the other groups. The results suggest that weaning more mature calves has a positive effect on body growth, and calves born to primiparous cows particularly benefit from this weaning regimen. It also enables a smooth transition from liquid to solid feed, which might reduce the associated stress of weaning.

scholarly journals Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 75
Author(s):  
Roberta Tolve ◽  
Barbara Simonato ◽  
Giada Rainero ◽  
Federico Bianchi ◽  
Corrado Rizzi ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Grape Pomace ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Total Dietary Fiber ◽  
Positive Effects ◽  
Ph Values ◽  
Reducing Ability ◽  
Nutritional Characteristics ◽  
Inclusion Level

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

scholarly journals Aferição do pH de diferentes agentes clareadores indicados para o clareamento intracoronário

2018 ◽  
Author(s):  
João Felipe Besegato ◽  
Gabriela Dos Santos Ribeiro Rocha ◽  
Marlene De Sousa Amorim ◽  
Fabio Martins Salomão ◽  
Daniel Poletto ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Statistical Analysis ◽  
Multiple Comparisons ◽  
The Other ◽  
Sodium Perborate ◽  
Distilled Water ◽  
Friedman Test ◽  
Time Intervals ◽  
Ph Values ◽  
Evaluation Time

Objective: to measure pH values of bleaching agents that are indicated to intracoronal bleaching technique in different time intervals. Methods: Each group (G) received five samples (n=5): G1 – distilled water (AD); G2 – hydrogen peroxide (H2O2) 30%; G3 – sodium perborate (PbS) + AD; G4 – PbS + H2O2 30%; G5 – sodium percarbonate (PcS) + AD; and G6 – PcS + H2O2 30%. pH values were stated using a digital pHmeter, in different time intervals: immediately after handling (T0), 24 hours (T1) and 168 hours after handling (T2). The results were submitted to statistical analysis through Kruskal-Wallis and Mann Whitney tests, in this order, allowing multiple comparisons among the groups. To verify the effect of time in each group, Friedman test was applied. Results: In the evaluation of the effect of time in each group, it was observed that G2 presented acid behavior, while the other groups exhibited values close to neutrality or alkaline. Conclusions: H2O2 30% was the only agent that showed acidic behavior in every evaluation time. Meanwhile, PcS + H2O had the highest pH values.

scholarly journals Acrylic resin disinfection by peracetic acid and microwave energy

2015 ◽  
Vol 63 (3) ◽  
pp. 315-318 ◽  
Author(s):  
Carmen Beatriz Borges FORTES ◽  
Vicente Castelo Branco LEITUNE ◽  
Fabrício Mezzomo COLLARES ◽  
Nélio Bairros DORNELLES JUNIOR ◽  
Stéfani Becker RODRIGUES ◽  
...  
Keyword(s):  
Candida Albicans ◽  
Microwave Irradiation ◽  
Incubation Period ◽  
Peracetic Acid ◽  
Acrylic Resin ◽  
Microwave Energy ◽  
The Other ◽  
Disinfection Methods ◽  
Acrylic Resins ◽  
Irradiation Power

Objective: The objective of this study was to evaluate the effectiveness of disinfection methods in microwave and immersion in peracetic acid in heat-cured, self-cured and microwave-cured acrylic resin, contaminated with Candida albicans. Methods: Five specimens were prepared for each type of acrylic resin. All were infected with Candida Albicans, incubated at 37°C for 24 hours. The group which underwent microwave energy was irradiated with a power of 840W for 1 minute and the other group underwent disinfection by soaking of 0.2% peracetic acid for 5 minutes. Results: All samples proved to be contaminated after the incubation period. After the different processes of disinfection, both immersion in 0.2% peracetic acid as microwave irradiation were effective in disinfection of the 3 types of acrylic resins contaminated by Candida Albicans. Conclusion: Concluded that soaking in 0,2% peracetic acid for 5 minutes with microwave irradiation power 840W for 1 minute are effective methods for disinfecting heat-cured acrylic resin, self-cured acrylic resin and microwave-cured acrylic resin, contaminated with Candida Albicans.

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