scholarly journals El queso tradicional ranchero Jarocho: un estudio multidisciplinario aplicando un enfoque de la tipicidad

2021 ◽  
Vol 12 (2) ◽  
pp. 353-369
Author(s):  
José Manuel Juárez-Barrientos ◽  
Pablo Díaz-Rivera ◽  
Emmanuel De Jesús Ramírez-Rivera ◽  
Jesús Rodríguez-Miranda ◽  
Cecilia Eugenia Martínez-Sánchez ◽  
...  
Keyword(s):  
Moisture Content ◽  
Salt Content ◽  
Pressing Time ◽  
Microbiological Characteristics ◽  
High Salt Content ◽  
Hue Angle ◽  
Training Courses ◽  
Elaboration Process ◽  
Added Salt ◽  
Vegetable Fat

The objective was to integrate the information of the local milk production system, physicochemical and microbiological characteristics of the milk; elaboration process, and physicochemical, microbiological, and sensory characteristics of cheese to establish its typicity. The manufacturing of the cheese in most of the dairies studied has registered the operation of three generations of families. Variability in their chemical composition, microbiological, colour, texture and sensory was related with time and number of turns during the pressing, amount of added salt and vegetal fat. Cheeses with less pressing time had higher moisture content and less protein and fat content. The bacterial counts were related to milk quality tests, training courses and material of containers. These factors also affected the hardness of the cheese. Those with added vegetable fat and with high salt content had the highest hardness. The Hue angle (h°) of the cheeses indicated a tonality close to yellow (90°). Difference in chromaticity (C*) can be related to the use of vegetable fat. Cheeses with higher moisture content were brighter (L*) and had less color saturation. The sensory evaluation showed that the most typical cheeses were perceived in the attributes as salty, milk aroma, and serum and milking smell. Applying sanitation measures of milk collection, good cheese manufacturing practices and avoiding the addition of vegetable fat, it could be possibly getting a legal-commercial protection of the ranchero Jarocho cheese.

scholarly journals Prevalence of Aflatoxin B1 in Commercial Dried Fish from Some Regions of Java

2017 ◽  
Vol 12 (3) ◽  
pp. 107 ◽  
Author(s):  
Ninoek Indriati ◽  
Irma Hermana ◽  
Izhamil Hidayah ◽  
Endang S Rahayu
Keyword(s):  
Moisture Content ◽  
Aflatoxin B1 ◽  
Salt Content ◽  
Salted Fish ◽  
Related Information ◽  
High Salt Content ◽  
Low Salt ◽  
Channa Striata ◽  
Dried Fish ◽  
Mold Count

The purpose of this study is to study the prevalence of aflatoxin B1 in commercial dried salted fish and other related information. A total of 150 samples were classified into 3 groups, based on the salt content. Low salt content (0-5%) were dried anchovies (Stolephorus sp.) and commerson’s anchovy (Stolephorus commersonii); moderate salt content (6-10%) were medan anchovy (Stolephorus bataviensis) and  whipfin silverbiddy (Gerres filamentosus) while high salt content (>10%) were moonlight gouramy (Trichogaster microlepis) and snakehead fish (Channa striata). The samples were collected from different seller in Java Island and then determined for Aspergillus flavus, Aflatoxin B1, salt content, moisture content, pH, water activity and total mold count. Results showed that dried salted fish were contaminated with A. flavus at temperature of 25.2-32.2 oC, 65-84% humidity, 17-50% moisture content, 0.25-19.88% salt content, and 0.73-0.86 aw. The prevalence of A. flavus in dried salted fish was 9.33% (14/150) and the prevalence of aflatoxin B1 was 8% (12/150) with detectable concentrations of 10.71-33.6 ppb.

CANADIAN WILTSHIRE BACON: IV. CORRELATION BETWEEN CONSTITUENTS AND PROPERTIES OF BACON

1940 ◽  
Vol 18d (4) ◽  
pp. 159-163
Author(s):  
W. H. Cook ◽  
W. H. White
Keyword(s):  
Moisture Content ◽  
Salt Content ◽  
Correlation Coefficients ◽  
Chloride Content ◽  
High Salt ◽  
Simple Correlation ◽  
Free Basis ◽  
High Salt Content ◽  
Nitrite Content

Simple correlation coefficients computed between several observed properties and constituents of factory-cured Wiltshire bacon showed the following to be associated: nitrate and chloride contents; nitrite and chloride contents; nitrite content and pH; and moisture and chloride contents. The first two of these associations probably arise from the pickle compositions and curing practices followed in the plants. The last two associations suggest a certain degree of dependence between the two properties, i.e., the nitrite content of the meat increases with the pH, and the moisture content decreases as the chloride content increases. When the moisture content of the bacon was expressed on a salt-free basis, the correlation between the moisture and chloride contents was not significant. This indicates that curing practices favouring a high salt content do not result in the removal of more moisture from the sides.

Effect of Sodium Nitrite on Growth of Shigella flexneri

1991 ◽  
Vol 54 (6) ◽  
pp. 424-428 ◽  
Author(s):  
LAURA L. ZAIKA ◽  
ANNA H. KIM ◽  
LOUISE FORD
Keyword(s):  
Exponential Growth ◽  
Shigella Flexneri ◽  
Salt Content ◽  
Brain Heart Infusion ◽  
Growth Curves ◽  
Inhibitory Effect ◽  
Plate Count ◽  
Generation Times ◽  
High Salt Content ◽  
Lag Times

A partial factorial design study of the effect of NaNO2 (0, 100, 200, 1000 ppm) in combination with NaCl (0.5, 2.5, 4.0%), pH (7.5, 6.5, 5.5), and temperature (37, 28, 19°C) on growth of Shigella flexneri is reported. Experiments were done aerobically in brain-heart infusion medium, using an inoculum of 1 × 103 CFU/ml. Growth curves were fitted from plate count data by the Gompertz equation; exponential growth rates, lag times, generation times, and maximum populations were derived for all variable combinations. In the absence of nitrite, the organism grew well under all test conditions at 37 and 28°C but did not grow at 19°C at pH 5.5 nor at pH 7.5 with 4% NaCl. Nitrite did not affect growth in media of pH 7.5 at 37 and 28°C. At pH 6.5 growth was inhibited by 1000 ppm NaNO2. The organism failed to grow at 19°C at all nitrite levels in the presence of 2.5 or 4.0% NaCl. The inhibitory effect of nitrite was much greater in media of pH 5.5 and increased with increasing salt levels. More inhibition was apparent at 28 than at 37°C. While lack of growth was used as a paradigm of the effect of nitrite on S. flexneri, nitrite also increased the lag and generation times and decreased the exponential growth rate. Results indicated that NaNO2 in combinations with low temperature, low pH, and high salt content can effectively inhibit the growth of S. flexneri.

Resource-saving Technologies and Some Proposals for the Creation of Automated Reclamation Systems

2021 ◽  
Vol 25 (7) ◽  
pp. 8-12
Author(s):  
Z.G. Lamerdonov ◽  
T.Yu. Khashirova ◽  
S.A. Zhaboev ◽  
L.Zh. Nastueva ◽  
A.А. Shogenov ◽  
...  
Keyword(s):  
Drip Irrigation ◽  
Salt Content ◽  
Experimental Studies ◽  
Soil Surface ◽  
Growing Season ◽  
Resource Saving ◽  
Water Savings ◽  
Irrigation Method ◽  
High Salt Content ◽  
Reclamation System

The results of experimental studies of the local subsurface irrigation method in comparison with drip irrigation carried out in the laboratory, which showed water savings due to a decrease in evaporation from the soil surface by 10–15 percent are presented. The method of irrigation in closed greenhouse farms using water with a high salt content is described. The paper proposes new patented schematic solutions for protecting plants from frost and pests, describes a multifunctional engineering and reclamation system capable of performing various operations depending on the emerging problems during the growing season.

scholarly journals Shelf life estimation of preconditioned brown or unpolished rice (Oryza sativa) and its effect in microwave puffing

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Ajay Kumar Swarnakar
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Salt Content ◽  
Brown Rice ◽  
Moisture Sorption ◽  
Quality Characteristic ◽  
Life Estimation ◽  
Puffed Rice ◽  
Optimized Conditions ◽  
Sorption Characteristics

Microwave puffing of prepacked preconditioned brown rice can provides a hygienic, fresh and nutritious puffed rice as compared to conventional puffed rice. Pre-puffing conditioning (salt infusion) makes brown rice more hygroscopic therefore long storage of preconditioned brown rice reduces the puffing quality. This study was conducted to estimate the shelf life of prepacked conditioned brown rice in wrapped paper envelope with low density polythene for its microwave puffing. Preconditioning of brown rice was carried out at optimized conditions i.e., parboiling pressure (303 kPa) and time (14 min), preconditioning temperature (76.7 °C), salt content (3.5% (w/w), and pre-puffing moisture content (11.6 % (wb)). These packets were stored at 38±2 °C temperature and 90% relative humidity. Moisture sorption characteristics can be well described by Henderson model. Shelf life of preconditioned brown rice was estimated 36 days by its puffing quality characteristic and found that moisture content of preconditioned brown rice reaches 15.27% (wb).

scholarly journals SUBSTANTIATION OF CHOICE OF VEGETABLE CROPS SUITABLE FOR GROWING ON SALTED SOILS

2020 ◽  
Vol 5 (4(73)) ◽  
pp. 12-18
Author(s):  
G.T. Bekmirzaev ◽  
I.A. Begmatov ◽  
D.B. Yulchiev
Keyword(s):  
Experimental Study ◽  
New Zealand ◽  
Salt Content ◽  
Vegetable Crops ◽  
Agricultural Systems ◽  
Salt Tolerant ◽  
As Species ◽  
High Salt Content ◽  
The University ◽  
Selection Of

The purpose of the experimental study was the selection of salt tolerant crops and the search for useful horticultural species for growing them on saline lands. The experimental study was conducted at the University of Algarve, Portugal, in a greenhouse. The following vegetable crops were selected for research: lettuce (Lactuca sativaL), New Zealand spinach (Tetragonia tetragonioides) and garden purslane (Portulaca oleracea). Experimental results showed that New Zealand spinach and garden purslane have high potential as species resistant to high salt content and are therefore recommended for cultivation in order to reduce soil salinity. The above crops, mainly New Zealandspinach, are good types of garden crops with high useful qualities and productivity. Therefore, it has been shown that this method is a clean and environmentally friendly tool to prevent salinization and maintain the sustainability of agricultural systems

Commercial special bread: Evaluation of texture, color, moisture content, water activity and nutritional labeling

2021 ◽  
Vol 11 (2) ◽  
pp. 158-162
Author(s):  
Rafaiane Macedo Guimarães ◽  
Lílian Moreira Costa ◽  
Osvaldo Resende ◽  
Mariana Buranelo Egea ◽  
Katiuchia Pereira Takeuchi
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Wheat Flour ◽  
Local Market ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Significant Difference ◽  
Cielab System ◽  
Hue Angle ◽  
Bread Crust

Three types of special bread (WB: bread with whole-wheat flour, LWB: ‘light’ bread with whole-wheat flour, and MB: bread with multi-cereals) were purchased in the local market, and moisture content was analyzed as well as the following parameters water activity (aw), instrumental texture, and instrumental color of the bread (crust and crumb) using spectrophotometer with CIELab system (n=10). The chroma or C * value and the hue angle were also calculated. The labels of the bread were analyzed according to Resolution-RDC nº 360, which provides information about nutritional labeling of packaged foods. The three breads presented in their composition whole wheat flour and wheat fiber, which are indispensable ingredients for the loaves to be considered "special bread". The compression force applied to cause disruption in the bread was higher in WB (3.88 N) without significant difference with MB (3.79 N) and lower in LWB (2.85 N). The color parameters of the breads showed that WB was darker (lower value of L * = 34.44 in the crust) than the others.

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