scholarly journals Examinations of certain chemical characteristics of fermented dry sausage quality parameters

2012 ◽  
Vol 66 (1-2) ◽  
pp. 73-84 ◽  
Author(s):  
Marija Vukasinovic ◽  
Vladimir Kurcubic ◽  
Vesna Kaljevic ◽  
Pavle Maskovic ◽  
Milun Petrovic
Keyword(s):  
Protein Content ◽  
Meat Products ◽  
Quality Parameters ◽  
Total Protein Content ◽  
Chemical Quality ◽  
Official Gazette ◽  
The One ◽  
Dry Sausages ◽  
High Degree

On the grounds of data available from literature, we observed a high degree of variations in the values of numerous physical-chemical quality parameters of fermented sausages, so that we set as the objective of our investigations to carry out comprehensive examinations of selected chemical quality parameters (total protein content, relative protein content of connective tissue, and humidity in ten different products that belong to the group of fermented dry sausages). The other objective was to compare the values obtained in our investigations with the reference values envisaged under the Regulations on quality and other requirements for meat products (SCG Official Gazette, No. 33/2004) and to determine the percent of products that are found incompatible and the reasons for that. We used two standard reference chemical methods ? the determination of nitrogen and moisture contents (SRPS ISO 937:1992 and SRPS ISO 1442:1998), as well as a modification of method M050 for the determination of hydroxyproline content. We can conclude on the grounds of the results of our investigations that out of the representative number of examined samples (n = 156), originating from 10 different products from the group of fermented dry sausages, 51 samples (32.7%) did not meet the requirements prescribed under the Regulations on quality and other requirements for meat products. Among the rejected samples, the reason for the incompatibility of 40 samples (25.6%) was a a higher level of RPCCT, and 18 samples (11.5%) had a higher moisture content than permitted. None of the total number of examined samples had a content of total proteins lower than the one prescribed under Regulations.

scholarly journals Determination of total protein content in biomedical products by the PDMS-assisted lab-in-a-syringe assay using 3D printed scaffolds removal

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Ester Drastíková ◽  
Klára Konderlová ◽  
Andrea Šebestová ◽  
Daniel Baron ◽  
Petra Švecová ◽  
...  
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Low Cost ◽  
Total Protein Content ◽  
Fabrication Procedure ◽  
One Step ◽  
3D Printed ◽  
Bradford Assay ◽  
The One

AbstractThe aim of our work was to develop a low-cost, portable device for the fast and easy determination of total protein content by using PDMS-based lab-in-a-syringe technology with removal of 3D-printed channels. We proposed two designs with a one-step PDMS curing and a two-step PDMS-curing fabrication procedure. The one-step PDMS microdevices were found to be the best in the view of preparation, repeatability, and stability of the reagent. This design was then applied for the determination of total protein content in biomedical products using the Bradford assay.

Determination of Nitrogen and Protein Content of Meat and Meat Products

1987 ◽  
Vol 70 (1) ◽  
pp. 69-74
Author(s):  
Robert C Benedict
Keyword(s):  
Protein Content ◽  
Meat Product ◽  
Meat Products ◽  
Protein Characterization ◽  
Total Protein Content ◽  
Nitrogen Levels ◽  
Fibrous Protein ◽  
Kjeldahl Digestion ◽  
Instrumental Methods

Abstract Chemical and instrumental methods for determination of nitrogen and protein are reviewed for their mode of action and utility in analysis of meat proteins and products. Although the Kjeldahl digestion method is satisfactory for determining total nitrogen, it is imprecise for determining total protein content. Presence of variable amounts of nonprotein nitrogenous components and of connective tissue proteins such as collagen and elastin produces error if the formula (N x 6.25) is used to calculate crude protein. Such fibrous proteins have higher nitrogen levels (over 18%) than other muscle proteins (about 16%), and a higher than actual protein value will be determined unless a lower conversion factor is used to correct for their content. To determine meat protein content more accurately, a combination of Kjeldahl determination with one or more additional tests to correct for nonprotein and fibrous protein content is recommended. The choice of the additional method(s) is based on the user's requirement for protein characterization, available time, type of meat product, and sample size.

scholarly journals Condutividade elétrica como indicador de danos por temperaturas baixas em folhas de feijão

2019 ◽  
Vol 40 (3) ◽  
pp. 1011
Author(s):  
Juliandra Rodrigues Rosisca ◽  
Carolina Maria Gaspar de Oliveira ◽  
Altamara Viviane de Souza Sartori ◽  
Renata Stolf-Moreira ◽  
Marcelo Augusto de Aguiar e Silva ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Cold Stress ◽  
Protein Content ◽  
Pearson Correlation ◽  
Total Protein Content ◽  
Leaf Discs ◽  
Randomized Design ◽  
Bean Plants ◽  
C 30

The electrical conductivity test indirectly evaluates cell membrane disorganization by quantifying the electrolytes released into the water after tissue imbibing. The objective of this work was to evaluate methodological variations in the electrical conductivity test, for it to serve as an indicator of low temperature-induced damages and estimate the cold tolerance of bean plants. Cultivar IPR Uirapuru plants were subjected to minimum temperatures of 4 °C, 2 °C, 0 °C, -1 °C, -2 °C, -3 °C, and -4 °C for 1 h in a growth chamber under controlled conditions. After the treatment period, the response of plants to cold stress was evaluated by determination of the total protein content, and catalase (CAT) and ascorbate peroxidase (APX) enzymatic activities, and evaluation of photosystem II (Fm/Fv) efficiency and leaf anatomy. These results were compared with those obtained in the electrical conductivity test, which was performed in plants under cold stress as well as under a non-stress environment, with 2, 4, 6, and 8 leaf discs immersed in 30 mL of distilled water for 24 h in BOD, at temperatures of 25 °C, 30 °C, and 35°C. Analysis of variance was performed using a completely randomized design, and for electrical conductivity, a number of discs × cold stress temperature combinations were used for each soak temperature. The averages were compared using the Turkey's test at 5% and 10% probability. Pearson correlation coefficient (r) between the conductivity averages and other cold stress evaluation data was also performed. The results showed a marked reduction in the ratio (Fv/Fm) only in the treatments at -3 °C and -4°C, which indicated tissue death. At temperatures below 0°C, there was a collapse of the leaf blade tissues, and it was not possible to differentiate the palisade parenchyma from the spongy parenchyma in the treatments at -2°C, -3°C, and -4°C. There was an increase in the protein content since the temperature -3°C. The enzyme activity of CAT decrease at -4°C whereas that of APX increased. In the electrical conductivity test, there was a significant interaction between soak temperature and the number of discs, and an increase in conductivity of the solution with a decrease in temperature was verified in several treatments, among which, the combination that best correlated with the other tests was 25°C with six leaf discs. It was concluded that the electrical conductivity test presents results similar to those obtained from other physiological, biochemical, and anatomical tests, and therefore, it can be used to evaluate the damage caused by low temperatures in bean plants.

Retardation Signal for Fluorescent Determination of Total Protein Content via Rapid and Sensitive Chip Moving Reaction Boundary Electrophoretic Titration

2014 ◽  
Vol 86 (6) ◽  
pp. 2888-2894 ◽  
Author(s):  
Houyu Wang ◽  
Yongting Shi ◽  
Jian Yan ◽  
Jingyu Dong ◽  
Si Li ◽  
...  
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Total Protein Content

scholarly journals DETERMINATION OF FEED QUALITY PARAMETERS OF LEAVES AND STEMS OF DIFFERENT ALFALFA GENOTYPES

2021 ◽  
Vol 10 (20) ◽  
pp. 118-121
Author(s):  
Onur Okumus ◽  
Beyza Ciftci ◽  
Sati Uzun ◽  
Mahmut Kaplan
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Quality Parameters ◽  
Neutral Detergent Fiber ◽  
Crude Protein Content ◽  
Protein Ratio ◽  
Feed Quality ◽  
High Effect ◽  
Selection Of

This research was carried out to determine feed quality parameters of leaves and stems of different alfalfa genotypes. A total of 12 alfalfa genotypes was used as the plant material for the study. Alfalfa plants were harvested at the flowering stage. The plants were dried at 70°C and grinded in a hand-mill with 1 mm sieve for chemical analysis. In leaf, the acid detergent fiber (ADF) content of genotypes varied between 21.62 - 27.40%, the neutral detergent fiber (NDF) content between 33.98 - 39.95%, and crude protein content between 24.68 - 28.45%, whereas in stem ADF content of genotypes varied between 50.99 - 57.72%, NDF content between 66.96 - 76.79 %, crude protein content between 8.46 - 11.00%. The RFV ranged from 159.18 to 197.27% and 53.22 to 67.06% for leaf and stem respectively. The leaf to stem ratio of genotypes ranged from 0.72 to 1.60. Considering current results from different genotypes, genotype has a high effect on feed quality. In addition, the rate of leaf to stems is also effective on feed quality. While the protein ratio of the leaves was higher than the stems, the ADF and NDF contents were found to be lower than the stems. So, in the selection of alfalfa genotypes, attention should be paid to the leaf to stem ratio as well as the yield.

scholarly journals Poultry breasts with white striping meat x impacts on technological properties

2020 ◽  
Vol 9 (11) ◽  
pp. e919119448
Author(s):  
Natalia de Morais Leite ◽  
Mayka Reghiany Pedrao ◽  
Talita Kato ◽  
Jorge Nicolas Inoue ◽  
Ioshimi Lilian Watanabe Hasunuma ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Protein Content ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Industrial Sector ◽  
Total Protein Content ◽  
Technological Properties ◽  
Technological Parameters ◽  
White Striping

This work aimed to characterize the physicochemical parameters and technological properties of breasts from poultry with WS and compare them with normal breasts to evaluate breast quality. Poultry breast fillets (10 normal and 10 carcasses with WS) were White Striping (WS) is a major problem that compromise the quality of the meat. Occurrence of WS on the surface of chicken breasts impairs the visual appearance and consequently decreases consumer acceptance causing damage to the industrial sector. obtained from a slaughterhouse. Then they were weighed, packaged and stored in the freezer at -20°C until analysis of: pH, moisture, protein, lipids, lipid oxidation, warmed-over flavor (WOF), water holding capacity (WHC), cooking loss (CL), exudate protein content (EP) and myofibrillar fragmentation index (MFI) of proteins. The physicochemical characteristics and technological parameters of poultry breasts with WS compromised the quality of the product when compared to the normal breast showing heavier breasts, increasing moisture, lipid content, lipid oxidation and WOF, reduction in total protein content and WHC and an increase in CL, EP content and MFI of proteins. Therefore, this myopathy showed changes in the physical and chemical parameters that can compromise the technological and sensory aspects of meat products, affecting their quality.

Chemical quality parameters of maize hybrids in various FAO maturity groups as correlated with yield and yield components

2007 ◽  
Vol 55 (2) ◽  
pp. 217-225 ◽  
Author(s):  
Z. Hegyi ◽  
I. Pók ◽  
C. Szőke ◽  
J. Pintér
Keyword(s):  
Protein Content ◽  
Yield Components ◽  
Starch Content ◽  
Block Design ◽  
Close Correlation ◽  
Quality Parameters ◽  
Chemical Quality ◽  
Yield And Yield Components ◽  
Set Up ◽  
Maturity Groups

An experiment was set up at five locations in Hungary in 2005, in a randomised block design with four replications. At each location 24 hybrids were tested from each of four maturity groups (FAO 200, FAO 300, FAO 400, FAO 500). Evaluations were made of the yield average (t/ha) and the yield components of the sample ears: ear length, number of kernel rows, thousand-kernel mass and kernel/cob ratio. This was followed by chemical analysis to determine the protein, oil and starch contents of the kernels. The chemical quality parameters were recorded for almost 100 hybrids, and the correlations of the protein, oil and starch contents with yield and yield components were analysed. It was found that in all the maturity groups the yield was closely correlated with the thousand-kernel mass (0.72). In each maturity group the highest yield averages were associated with the greatest average starch contents, except for the FAO 500 group in the Szarvas location, where the development of secondary ears contributed to the achievement of the highest yield average. A very close correlation was found between the starch content and the thousand kernel mass (0.91). The variety caused greater differences in protein content than the location. This was also true for the oil content in the FAO 200 and FAO 400 groups, but only in the FAO 400 group in the case of starch content. More starch was incorporated at wetter locations, where the protein content of the samples was lower.

Comprehensive evaluation of dry sausages

2021 ◽  
pp. 51-60
Author(s):  
V. V. Martynov ◽  
A. A. Agarkova ◽  
E. A. Prosekova ◽  
V. P. Panov ◽  
A. E. Semak ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Comprehensive Evaluation ◽  
Raw Materials ◽  
Meat Products ◽  
Poor Quality ◽  
Quality Parameters ◽  
Regulatory Requirements ◽  
E Coli ◽  
Microbiological Methods ◽  
Dry Sausages

The lack of a comprehensive quality evaluation often leads to the fact that meat products do not correspond to their name in composition or are of poor quality. The purpose of our researches shows how the comprehensive evaluation of the quality parameters of dry sausages is important to identify the composition of their name, the recipe and regulatory requirements. Dry sausages of diff erent brands of “Braunschweig” and “Jewish” varieties have been studied. Comprehensive researches of quality parameters have been carried out by organoleptic, physic and chemical methods, which determined the pH, mass fraction of moisture, content of sodium chloride and nitrite; microbiological methods, including the determination of Escherichia coli group bacteria, E. coli, S. aureus and sulfi tereducing clostridium; as well as microstructure methods and PCR, which determined the quality of raw meat raw materials and its possible falsifi cations. It has been found as a result that none of the studied samples fully meets the regulatory requirements. In particular, one of the samples was unsafe due to the presence of Escherichia coli group bacteria and E. coli. In some samples additives based on animal proteins were found not indicated on the label, and with the help of PCR some samples have been found to have a mismatch in the composition of the original meat raw materials GOST. At the same time, according to the results of analysis by separate methods, many samples fully met the requirements of the standards. Thus, the results obtained confi rm the need for comprehensive researches of food products, since only such the evaluation can ensure their safety and quality.

scholarly journals Analysis of Fatty acid and Determination of Total Protein, Alkaloid, Saponin, Flavonoid of Bangladeshi Bombax ceiba Linn Leaves and Seeds

2016 ◽  
Vol 4 (04) ◽  
pp. 23-28
Author(s):  
Shahin Aziz ◽  
Shahal Ahmed ◽  
Sharmin Akter Lisa ◽  
Tanzima Parvin
Keyword(s):  
Fatty Acid ◽  
Protein Content ◽  
Total Protein ◽  
Petroleum Ether Extract ◽  
Folk Medicine ◽  
Fatty Acid Analysis ◽  
Total Protein Content ◽  
Saponin Content ◽  
Kjeldahl Method

Bombax ceiba Linn belongs to the family of Bombacaceae and is an important medicinal plant. In Bangladesh, Bombax ceiba Linn is locally known as “Shimul tree”. The whole part of the plant used as traditional folk medicine for the treatment of antidysentric, anti diahorreal and antipyretic effects. The present communication attempts to evaluate fatty acid analysis by GC-MS spectrophotometer, total protein content by Kjeldahl method and to quantify some active constituents i.e. alkaloid, saponin and flavonoid. The fatty acid compositions of the petroleum ether extract of leaves and seeds of Bombax ceiba grown in Bangaladesh were determined by gas chromatography- mass spectrophotometer. 8 compounds were identified from leaves and 13 compounds were identified from the seeds. For both cases Palmitic acid showed higher value. The findings from present study showed the protein content for seeds have higher value (18.89%) than leaves of Bombax ceiba . The present investigation showed that both leaves and seeds of Bombax ceiba contain phytochemicals such as flavanoids, alakaloids and saponins in appreciable quantities. The flavonoid content of leaves was 5.97% and for the case of seeds (5.72%), the alkaloid content for leaves was (9.73%) and for seeds (31.44), the saponin content for the case of leaves (13.90%) and for the case of seeds was(43.58%).

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