scholarly journals Investigating chemical parameters in hot dog sausages from Novi Sad market

2011 ◽  
Vol 65 (5-6) ◽  
pp. 385-397
Author(s):  
Nadezda Prica ◽  
Milan Baltic ◽  
Milica Zivkov-Balos ◽  
Zeljko Cupic ◽  
Zeljko Mihaljev
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Fat Content ◽  
Total Protein Content ◽  
Average Content ◽  
Chemical Parameters ◽  
Significant Difference ◽  
The Difference ◽  
Novi Sad ◽  
Hot Dog

Meat products play an important role in the modern diet. The production of cooked sausages comprises an important segment in the complex meat industry. Hot dogs are prepared according to production specifications and differences in the quality of products can therefore be expected. This paper presents a comparative analysis of chemical parameters in products of five different manufacturers at the Novi Sad market. Water content, fat, protein, sodium chloride, the relative protein content of connective tissue in meat protein (RCP) and ash were analyzed. The difference between the average contents of chemical quality parameters in hot dogs was examined. The average water content ranged from 56.29?3.30% to 61.44?4.08%. The average total fat content ranged from 17.60?3.07% to 20.66?4.65%. No statistically significant difference (p?0.05) was detected in the fat content of the products of manufacturers D and B, as well as C and B. Between the average fat content of the producers E and D the difference in fat content was found to be p?0.01. In all other cases, the difference between the average fat content was p?0.001. The average total protein content in hot dogs ranged from 11.77?1.08% and 15.41?1.82. No statistically significant difference (p?0.05) was detected between the average total protein content in hot dogs of manufacturers A and C. Between the average protein content of D and E meat manufacturers the statistically significant difference had a value of p?0.01, and the average protein content in hot dogs of all other manufacturers had a significant difference (p?0.001). The total protein content in all five manufacturers of hot dogs met the prescribed standard (10%). RCP content in the hot dogs of different producers ranged from 17.34?0.95% to 22.33?2.08%. No statistically significant difference (p?0.05) was detected in the average contents of RCP in hot dogs of manufacturers D and E and A and B. but a statistically significant difference was detected (p?0.001). between the average content of RCP in all other manufacturers of hot dogs. The average chloride content in hot dogs from different manufacturers ranged from 1.30?0.10% to 2.55%?0.16%. The average ash content in different hot dog producers ranged from 1.99?0.18% to 3.46?0.22%. The average content of chloride and ash in all five manufacturers was significantly different.

scholarly journals QUALITY OF HOT DOG SAUSAGES

2009 ◽  
Vol 2 (1) ◽  
pp. 29-39
Author(s):  
Nadežda Prica ◽  
M. Baltić ◽  
V. Teodorović ◽  
Jelena Petrović ◽  
Olga Rackov
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Meat Production ◽  
Average Content ◽  
Meat Protein ◽  
Significant Difference ◽  
Average Water ◽  
The Difference ◽  
Hot Dog

The volume of hot dog sausages plays an important role in meat production. Due to their desirable eating properties (softness, juicy, mild taste and smell) they form a group of sausages acceptable for all consumer categories. They are produced according to producer’s specification, which are not the same. Therefore, the differences in quality may be expected. The objective of this paper was to make a comparative analyses of three parameters in five different products present on Novi Sad market: the content of water, fat and protein, and to determine the average content of these parameters in hot dogs produced by different producers. The average content of water ranged from 56.29±3.30% to 61.44±4.08%. The differences between the average content of water in the product of producer A and C were with no statistic significance (p=0.05), and there was no difference between the average water content in other products. The average total fat in hot dogs ranged from 17.60±3.07% to 20.66±4.65%. The average fat content in the products of D and B producer, as well as Cand B, was without statistically significant difference (p=0.05). The average fat content in the products of producer E and D differed p=0.01. In all other comparisons the difference between the average fat content was p=0.001. The average meat protein content ranged from 11.77±1.08% to 15.41±1.82%. Between the products from producer A and C there was no statistical significant difference (p=0.05). The average meat protein content in the products of D and E producers showed statistic difference of p=0.01, but the average content in other producers was p=0.001. The content of meat protein in all hot dogs were within limits of regulations (10%). Statistically significant difference of the average water content in five different producers was discovered in one case (out of ten), the average fat content in two, and the average protein content in one of the examined products.

scholarly journals The Effect of Fermentation on The Nutrients of Processed Cowpea (Vigna unguiculata l. Walp)

2021 ◽  
Vol 13 (2) ◽  
pp. 161-167
Author(s):  
Cicik Lestari ◽  
Sugeng Maryanto ◽  
Riva Mustika Anugrah
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Protein Content ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Soxhlet Method

Cowpea is a type of legume in Indonesia but utilization not optimal. Cowpea can be used as a basic of making tempeh. The purpose of the study is to know the effect of fermentation on the nutrients of processed cowpea. The design of the study was Pra Eks/imen Design with Completely Randomized Design in laboratory to test nutrients which were repeated 3 times. Data analysis used SPSS (Statistical Product Service Solution) application. The measurement of carbohydrate used anthron method, crude fiber used refluks method, total protein used kjeldhal method, and fat used soxhlet method. Nutrients of boiled cowpea is carbohydrate content of 31,21%; crude fiber content of 13,94%; total protein content of 26,71% and fat content of 7,35%. Nutrients of cowpea tempeh is carbohydrate content of 26,71%; crude fiber content 17,21%; total protein content of 15,38% and fat content of 1,44%. There are not statistical different nutrients of boiled cowpea and tempeh cowpea, but different values

Cytotoxic Effects of Paracetamol in Vitro: The Effects of an S9 Fraction

1996 ◽  
Vol 24 (5) ◽  
pp. 715-725
Author(s):  
Katarina Ruppová ◽  
Darina Slameñová ◽  
Ladislave Wsølová ◽  
Alena Gábelová ◽  
Maria Vargová
Keyword(s):  
Protein Content ◽  
Hela Cells ◽  
Total Protein ◽  
Total Protein Content ◽  
Leucine Incorporation ◽  
Short Term ◽  
Cytotoxic Effects ◽  
Significant Difference ◽  
S9 Fraction

The cytotoxic effects of short-term and long-term exposure of HeLa cells to paracetamol (acetaminophen) were assayed by total protein content reduction (microprotein assay) and by [14C]-L-leucine incorporation into macromolecular acid-insoluble cell fraction. The level of total protein content was followed over 72 hours and the level of [14C]-L-leucine incorporation over 24 hours, after paracetamol treatment. Statistical evaluation did not show a significant difference between results obtained by these two methods. In addition, the influence of S9 fraction on [14C]-L-leucine incorporation and the growth activity of paracetamol-treated HeLa cells were assayed. In these experiments, short-term paracetamol treatments (2 hours in phosphate buffered saline), were used. Statistical analysis of the data did not show an increase in paracetamol-induced cytotoxicity in the presence of the S9 fraction; on the contrary, a protective effect of S9 fraction on paracetamol-treated cells was found.

scholarly journals KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS

2021 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Ahmad Alamsyah ◽  
I Wayan Sweca Yasa ◽  
Lingga Gita Dwikasari ◽  
...  
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Parameters ◽  
Significance Level ◽  
Seed Flour ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Organoleptic Parameters

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.

scholarly journals АКТИВНІСТЬ ФЕРМЕНТІВ У ГЕПАТОПАНКРЕАСІ КОРОПА (CYPRINUS CARPIO L.) ЗА ДІЇ СУЛЬФАНІЛАМІДУ

2016 ◽  
Vol 6 (3) ◽  
pp. 377-382
Author(s):  
Y. N. Kurbatova ◽  
V. M. Mykhalskaia ◽  
L. V. Malyuga ◽  
L. V. Gayova
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Test Group ◽  
The Body ◽  
Total Protein Content ◽  
Urea Content ◽  
Low Concentrations ◽  
Significant Difference ◽  
Aquarium Water ◽  
Activity Of Enzymes

<p align="center"> </p><p>The results of studies of the effect of different concentrations of sulfonamides in the aquarium water on the activity of enzymes and protein metabolism in the hepatopancreas of carp yearlings were presented. It was found that the sulfanilamide added to the aquarium water at a concentration of 1.10; 3.15 and 6.30 mg / dm3 and 3 had no effect on the total protein content in the fish hepatopancreas during three days of exposure at first, second and third experimental groups compared with the control. It is proved that when the concentration of water in the aquarium sulfanilamide at a dose of 1.10 and 3.15 mg / dm3 in the hepatopancreas urea content compared with the control is not changed, while a dose of 6,30 mg / dm3 it had increased by 4%. Probably, such an increase in urea levels in the hepatopancreas of fish third test group associated with the activation of regulatory mechanisms in the body of carp to maintain a positive nitrogen balance and reduce the toxic effects of ammonia. We also did not reveal significant difference between the indices of glucose concentration in the hepatopancreas of carp experimental groups compared with the control. We founded that the activity of alanine aminotransferase and aspartate aminotransferase in hepatopancreas of carp experimental groups did not differ from controls, suggesting there was no effect of low concentrations of sulfonamides in the water after brief operation of the xenobiotic on the functional state of the hepatopancreas. Conducted experiments did not revealed changes in lipase activity as α-amylase and fish hepatopancreas in first, second and third experimental groups compared with the control. Their activity remained within the normal characteristic of the species and indicates that sulfanilamide virtually had no effect on the intensity of the hydrolytic processes in the intestines of fish. The performed investigations proved that carp yearlings were capable of adapting to minor concentrations of sulfonamides in water, as evidenced by its lack of effect on the total protein content, the concentration of glucose, urea and the activity of several enzymes in the hepatopancreas of fish.</p>

Seromucoid Determination: Variables and Modifications

1960 ◽  
Vol 6 (3) ◽  
pp. 189-198 ◽  
Author(s):  
T M Asher ◽  
G R Cooper
Keyword(s):  
Environmental Factors ◽  
Protein Content ◽  
Perchloric Acid ◽  
Total Protein ◽  
Standard Procedure ◽  
Total Protein Content ◽  
Inflammatory Condition ◽  
Freezing And Thawing ◽  
Significant Difference

Abstract The technic of Winzler (1) for the determination of seromucoid has been studied to measure its reproducibility and the effect of certain environmental factors. Values obtained are fairly reproducible (a difference of 45 mg./l00 ml. BSAP between two specimens indicates a significant difference at the P = 0.05 level). Variables such as temperature, freezing and thawing, speed of addition of perchloric acid, and total protein content of serum have no practical influence on the final SM values. A modification in technic involving determinations on three different dilutions of a specimen gives differences greater than those found with the standard procedure for sera from patients with an inflammatory condition.

scholarly journals Crambe: Seed Yield and Quality in Response to Nitrogen and Sulfur—A Case Study in Northeastern Poland

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1436 ◽  
Author(s):  
Mateusz Sokólski ◽  
Dariusz Załuski ◽  
Krzysztof Jankowski
Keyword(s):  
Protein Content ◽  
Seed Yield ◽  
Total Protein ◽  
Block Design ◽  
Fat Content ◽  
Crude Fiber ◽  
Total Protein Content ◽  
Crude Fiber Content ◽  
Seed Yield Components ◽  
Northeastern Poland

The aim of this study was to determine the effect of nitrogen (0, 30, 60, 90, 120 kg ha−1) and sulfur (0, 15, and 30 kg ha−1) fertilization on the morphometric parameters of plants, seed yield components, seed and straw yield, N fertilizer use efficiency (NFUE), and quality of crambe seeds. The experiment had a randomized complete block design, and it was carried out in Bałcyny (northeastern Poland) in 2017–2019. In northeastern Poland, the average seed yields ranged from 0.96 to 1.64–1.82 Mg ha−1 (hulled seeds). Seed yield increased significantly in response to 120 kg N ha−1 and 15 kg S ha−1. The NFUE of crambe decreased by 28% with a rise in N rate. Hulled crambe seeds accumulated 324–394 g kg−1 DM of crude fat, 208–238 g kg−1 DM of total protein, and 118–137 g kg−1 DM of crude fiber. Nitrogen fertilization decreased the crude fat content (by 6%), and it increased the total protein content (by 11%) and the crude fiber content (by 14%) of crambe seeds. Sulfur fertilization increased crude fat content (by 4–5%) without inducing significant differences in the total protein content and the crude fat content of seeds.

Comparative Study of Size, Total Protein, Fibrinogen and 5-HT Content of Human and Canine Platelet Density Subpopulations

1986 ◽  
Vol 56 (03) ◽  
pp. 288-292 ◽  
Author(s):  
Diego Mezzano ◽  
Eduardo Aranda ◽  
Arnaldo Foradori
Keyword(s):  
Comparative Study ◽  
Protein Content ◽  
Cell Density ◽  
Total Protein ◽  
Unit Volume ◽  
Low Density ◽  
Dense Bodies ◽  
Artifactual Changes ◽  
Platelet Release ◽  
The Difference

SummaryThe size, total protein, fibrinogen and 5-HT content were evaluated in density subpopulations of human and canine platelets fractionated in linear arabinogalactan gradients. The methodology was assessed to ascertain that platelet separation was by density and to discard artifactual changes and platelet release during the procedure. EDTA or PGEi increased the size of human PRP-platelets, but not of dog platelets. In humans, high density (HD) platelets were 1.26 times larger and contained 1.88 times more fibrinogen, 2.23 times more 5-HT and 1.37 times more protein than low density (LD) platelets; in dogs, these density cohorts did not differ in protein content, but LD platelets were 1.29 times larger and had 1.33 times more fibrinogen and 5-HT than HD platelets. These findings suggest that cell density is mostly dependent on the protein content per unit volume of platelets (and not on dense bodies). The differences in fibrinogen and 5-HT content between HD and LD cohorts in humans and dogs may be related to platelet age. The difference in volume between HD and LD platelets in dogs is of uncertain interpretation.

Prediction of Human Acute Toxicity by the Hep G2/24-hour/Total Protein Assay, with Protein Measurement by the CBQCA Method

2005 ◽  
Vol 33 (3) ◽  
pp. 207-213 ◽  
Author(s):  
Paul J. Dierickx
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Total Protein Content ◽  
Human Toxicity ◽  
Hep G2 ◽  
Vitro Assay ◽  
Protein Assay ◽  
Lowry Method ◽  
Total Protein Assay

In our previously described Hep G2/24-hour/total protein assay, protein levels were measured by using the Lowry method. This assay was the best acute in vitro assay for the prediction of human toxicity within the Multicentre Evaluation of In Vitro Cytotoxicity (MEIC) study. In order to increase the MEIC data-base with a wider range of chemicals, we were interested in introducing the more practical 3-(4-carboxybenzoyl)-quinoline-2-carboxaldehyde (CBQCA) method for the quantification of the total protein content. Therefore, we investigated whether the same good results for the prediction of acute human toxicity would be obtained with the CBQCA method. The cells were treated for 24 hours, then cytotoxicity was determined by measuring the total protein content with CBQCA. The results were quantified by using the PI50c: the concentration (in mM) of test compound required to reduce the total protein content measured with the CBQCA-method by 50% as compared to the control cells. The results were compared with the PI50, the corresponding value when the Lowry method was used. A relatively low correlation was observed between PI50 and PI50c, reflecting the large and unexpected, differences when using the two protein assays. However, when comparing the log PI50c with the human toxicity, a correlation coefficient of r2 = 0.761 ( n = 44) was obtained for exactly the same series of MEIC chemicals. This value is clearly higher than that for the Lowry method ( r2 = 0.695). Compared to the Lowry method originally used, the Hep G2/24-hour/CBQCA total protein assay has the additional important advantage that it can be very easily adapted for large-scale analyses with robotic systems, including the on-line calculation of the results.

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