scholarly journals Application of Auricularia cornea as a Pork Fat Replacement in Cooked Sausage

Coatings ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1432
Author(s):  
Yuan Fu ◽  
Long Zhang ◽  
Mengdi Cong ◽  
Kang Wan ◽  
Guochuan Jiang ◽  
...  
Keyword(s):  
Water Activity ◽  
Chemical Properties ◽  
Point Of View ◽  
Sensory Characteristics ◽  
Isoleucine Leucine ◽  
Physico Chemical ◽  
Pork Fat ◽  
Arachidonic Acids ◽  
Water Holding ◽  
Ac Led

The effect of Auricularia cornea (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics of cooked sausage were evaluated. The results indicated that replacement of pork fat with AC led to a significant increase in the protein, ash, moisture, cooking loss, water holding capacity, springiness, and chewiness, especially isoleucine, leucine, proline, palmitic, palmitoleic, oleic, and arachidonic acids of the sausages. In contrast, AC reduced the level of fat (12.61%–87.56%) and energy (5.76%–56.40%) of the sausages. In addition, AC led to the mild lightness, yellowness, whiteness, and soft texture, while it did not affect the water activity of the sausages. From the sensory point of view, all sausages were judged acceptable, and the substitution of 75% of pork fat by AC exhibited best sensory characteristics. In a word, AC is a promising food to partially replace the pork fat in sausages.

scholarly journals Physico-chemical properties of probiotic yoghurt produced with transglutaminase

2007 ◽  
pp. 45-52 ◽  
Author(s):  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Mirjana Djuric ◽  
Mirela Ilicic ◽  
Katarina Durakovic
Keyword(s):  
Chemical Composition ◽  
Starter Culture ◽  
Skim Milk ◽  
Chemical Properties ◽  
Enzyme Activation ◽  
Water Holding Capacity ◽  
Laboratory Scale ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Water Holding

The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40?C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage.

scholarly journals Separation of Biological Entities from Human Blood by Using Magnetic Nanocomposites Obtained from Zeolite Precursors

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1803
Author(s):  
Serena Esposito ◽  
Antonello Marocco ◽  
Gianfranco Dell’Agli ◽  
Barbara Bonelli ◽  
Franca Mannu ◽  
...  
Keyword(s):  
Human Blood ◽  
Chemical Properties ◽  
Industrial Process ◽  
High Sensitivity ◽  
Point Of View ◽  
The Novel ◽  
Magnetic Adsorbents ◽  
Physico Chemical ◽  
Magnetic Metal ◽  
Biological Entities

In this work, three novel magnetic metal–ceramic nanocomposites were obtained by thermally treating Fe-exchanged zeolites (either A or X) under reducing atmosphere at relatively mild temperatures (750–800 °C). The so-obtained materials were thoroughly characterized from the point of view of their physico-chemical properties and, then, used as magnetic adsorbents in the separation of the target gene factors V and RNASE and of the Staphylococcus aureus bacteria DNA from human blood. Such results were compared with those obtained by using a top ranking commercial separation system (namely, SiMAG-N-DNA by Chemicell). The results obtained by using the novel magnetic adsorbents were similar to (or even better than) those obtained by using the commercial system, both during manual and automated separations, provided that a proper protocol was adopted. Particularly, the novel magnetic adsorbents showed high sensitivity during tests performed with small volumes of blood. Finally, the feasible production of such magnetic adsorbents by an industrial process was envisaged as well.

SYNTHESIS OF SPATIALLY-HINDERED METHYLCYCLOALKYLPHENOLS AND SOME PECULIARITIES OF THEIR AMINOMETHYLATION REACTIONS BY AMINOETHYLNONYLIMIDAZOLINE

1970 ◽  
Author(s):  
Zaur Z. Aghamaliyev ◽  
Vagif M. Abbasov ◽  
Chingiz K. Rasulov ◽  
Igrar G. Nazarov ◽  
Nigar S. Rzaeva ◽  
...  
Keyword(s):  
Maximum Yield ◽  
Chemical Properties ◽  
Mannich Bases ◽  
Point Of View ◽  
Molar Ratio ◽  
Theoretical Point ◽  
Target Product ◽  
Substituted Phenols ◽  
Catalyst Amount ◽  
Physico Chemical

The paper deals with the results of cycloalkylation of phenol with 1-methylcyclopentene, 1(3)-methylcyclohexene in the presence of aluminum phenolate catalyst and influence of various parameters on the yield of the target product. The reaction temperature was varied from 220 to 280 °C, the reaction time - from 1 to 7 h, molar ratio of phenol to cyclene – from 1:1 to 1:3 mol/mol, the catalyst amount – from 10 to 25%. Maximum yield of 2,6-di(1(3)-methylcycloalkyl)phenols is obtained under the following conditions: temperature - 260-280 °C, duration - 5-6 h, molar ratio of phenol to 1(3)-methylcycloalkene - 1:2 mol/mol and the catalyst amount is 20% based on taken phenol. Simultaneously, the yield of the target products - 2,6-di-(1(3)-methylcycloalkyl)phenols is 44.3-47.1% per taken phenol, the selectivity is 67.4 71.2% on the target product. As a result of the chromatographic studies of the products of phenol cycloalkylation with 1(3)-methylcycloalkenes in the presence of aluminum phenolate catalyst it became clear that the alkylate mainly contains 2,6-dicycloalkyl-substituted phenols (87.4-92.3%). After rectification of the alkylate at low pressure (20 mm Hg), the target products were obtained with a purity of 96.7-98.1% and their physico-chemical properties were determined. The resulting 2,6-di-(1(3)-methylcycloalkyl)phenols were aminomethylated by formaldehyde and aminoethylnonylimidazoline at the ratio of 1:2:2.From theoretical point of view, Mannich bases were obtained with yield of 65.7-71.7% by the interaction of 2,6-di-[1(3)-methylcycloalkyl]phenols with formaldehyde and aminoethylnonyl imidazoline. Physico-chemical properties of synthesized 4-hydroxy-3,5-di-(1(3)-methylcycloalkyl)benzylaminoethylnonylimidazolines were determined.

scholarly journals Physico-chemical Parameters of Honey From Melipona mondury Smith, 1863 (Hymenoptera: Apidae: Meliponini)

2018 ◽  
Vol 10 (7) ◽  
pp. 196 ◽  
Author(s):  
Rogério Marcos de Oliveira Alves ◽  
Jacqueline Lemos Viana ◽  
Henrique de Abreu Cerqueira Sousa ◽  
Ana Maria Waldschmidt
Keyword(s):  
Electrical Conductivity ◽  
Water Activity ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Northeastern Brazil ◽  
Chemical Parameters ◽  
Technical Regulation ◽  
Mean Values ◽  
Physico Chemical

The physico-chemical properties of honey produced by the stingless bee Melipona mondury from Atlantic Forest in the state of Bahia, northeastern Brazil were evaluated. The evaluated characteristics included: water content, electrical conductivity, pH, acidity, water activity, ashes, diastase, hydroxymethylfurfural (HMF), reducing sugars and saccharose values. The honey samples showed mean values of 29.18% for moisture; 391.5 μS for electrical conductivity; pH of 4.06; 34.3 meq kg-1 for acidity; 0.73 for water activity; 0.18% for ashes; 4.05 (Goethe unit) for diastase; 1.60% for HMF; 65.42% for reducing sugars; and 2.14% of saccharose. Only the diastase activity was above the limits accepted by the Technical Regulation for Identity and Quality of Honey (Brazilian Ministry of Agriculture and Supplies). Most parameters are according to those reported in honeys from other species of stingless bees in Brazil.

Effects of Industrial Effluents on the Population Density of Soil Microarthropods

1978 ◽  
Vol 5 (3) ◽  
pp. 229-231 ◽  
Author(s):  
Udai Raj Singh ◽  
B. D. Tripathi
Keyword(s):  
Population Density ◽  
Chemical Properties ◽  
Industrial Effluents ◽  
Ion Concentration ◽  
Present Communication ◽  
Hydrogen Ion Concentration ◽  
Soil Microarthropods ◽  
Physico Chemical ◽  
Total Fauna ◽  
Water Holding

The present communication gives the results of a quantitative study of soil microarthropods in relation to pollution induced by a chemical and fertilizer factory at Sahupuri, Varanasi, India. The effluent discharged from the factory has been reported to affect adversely the physicochemical properties (porosity, water-holding capacity, hydrogen ion concentration, total nitrogen, exchangeable sodium, and carbonate) of the soil. The samples were processed in Ladell's apparatus by modified floatation technique for faunal estimation. The population density of soil microarthropods has been found to be poor in the effluent-affected soil (28,107/m2) as against the control soil (39,217/m2) of a near-by area. The Acarina formed the most prevalent group in both the control and polluted habitats, constituting 47.8% and 53.6% of the total fauna, respectively. The abnormal physico-chemical properties of the soil have been indicated as being partly responsible for the faunal depletion.

Reaction of Elemental Sulfur and Mercaptobenzothiazole

1956 ◽  
Vol 29 (4) ◽  
pp. 1369-1372
Author(s):  
G. A. Blokh ◽  
E. A. Golubkova ◽  
G. P. Miklukhin
Keyword(s):  
Elemental Sulfur ◽  
Active Form ◽  
Chemical Properties ◽  
Intermediate Compound ◽  
Point Of View ◽  
Experimental Fact ◽  
Acceleration Process ◽  
Physico Chemical ◽  
Lower Temperature ◽  
Vulcanization Process

Abstract One of the most important problems in the field of the physics and chemistry of rubber is that of vulcanization. Until now no single theory has been established, which elucidates the complex physico-chemical changes which occur during this process. Still more obscure has been the mechanism of the action of vulcanization accelerators, which, as is well known, not only reduce the time and the temperature of vulcanization, but also influence the physico-mechanical and chemical properties of the rubber. Most investigators have assumed that in the acceleration process a reaction with sulfur converts it to an active form which is capable of bringing about vulcanization at a lower temperature and at a greater rate, than with ordinary elemental sulfur in the absence of an accelerator. This point of view is based on the experimental fact that the vulcanization of rubber by sulfur dioxide and hydrogen sulfide, for example, which form sulfur in the nascent condition, proceeds rapidly even at room temperature. Investigators have also assumed that in the vulcanization process activation of sulfur in the presence of accelerators may occur by different mechanisms. It is possible that the accelerator, reacting with elemental sulfur, forms unstable intermediate compounds, which decompose with liberation of sulfur in an active form. The latter reacts with rubber, and the regenerated accelerator reacts again with elemental sulfur, etc. However, a different process is possible for the activation of elemental sulfur. By this second mechanism the unstable combination of accelerator and sulfur reacts directly with rubber without the formation of active sulfur. Both these mechanisms necessarily assume the formation of intermediate unstable combinations of the accelerator with sulfur. However, direct, experimentally-based demonstrations of such an interaction are lacking in the literature. There exist only theoretical hypotheses concerning the nature of the possible intermediate combination of the accelerator with sulfur. According to Ostromislensky's concepts, further developed by Bedford, such an intermediate compound has the character of a polysulfide. According to Bruni and Romani, this intermediate compound is a disulfide. As is well known, the disulfide theory was placed in doubt by Zaide and Petrov on the basis of data from the vulcanization of rubber in the presence of benzothiazolyl disulfide.

scholarly journals The influence of the freezing rate on the physico-chemical properties of pork meat (M. Longissimus dorsi)

2019 ◽  
pp. 228-235
Author(s):  
Danica Savanovic ◽  
Radoslav Grujic ◽  
Jovo Savanovic
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Chemical Properties ◽  
Storage Period ◽  
Freezing Rate ◽  
Longissimus Dorsi ◽  
Pork Meat ◽  
Physico Chemical ◽  
Meat Samples ◽  
Water Holding

The meat freezing, as a method of preservation, aims to maximize the storage period with preserving the quality and nutritional value of the product. However, freezing causes certain changes in the foodstuff. These changes are the result of ice formation and lead to a change in meat quality after thawing. The aim of this paper was to examine the effect of freezing rates on the physicochemical properties of pork meat (M. Longissimus dorsi). The meat samples were frozen at 10 different rates and after 24 hours of storage at -18?C, thawed at +4?C. Samples frozen at the lowest freezing rate (0.23 cm/h) had the lowest water content (72.02%), while for the samples frozen at the highest rate (1.43 cm/h), significantly higher (p<0.05) water content was recorded (73.85%). The protein content ranged from 23.34% (rate 0.50 cm/h) to 23.76% (rate 1.43 cm/h). The increase in freezing rates from 0.23 cm/h to 1.43 cm/h statistically significantly (p<0.05) affected the increase in the pH value (from 5.41 to 5.72). By measuring water holding capacity (WHC) the least amounts of released liquid (2.27 cm2 and 2.23 cm2) were recorded at higher freezing rate (1.00 cm/h and 1.43 cm/h, respectively). The highest thawing loss was determined in pork samples frozen at slower rate (0.23 cm/h) (3.61%).

TINJAUAN MANFAAT KOMPOS DAN APLIKASINYA PADA BERBAGAI BIDANG PERTANIAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Sri Wahyono
Keyword(s):  
Microbial Diversity ◽  
Soil Properties ◽  
Chemical Properties ◽  
Soil Permeability ◽  
Porosity Structure ◽  
Physico Chemical ◽  
Compost Application ◽  
Water Holding ◽  
Structure Water ◽  
Properties Of Soil

Application of chemical fertilizer without adding organic mater causing land poor in nutrients and low of microbial diversity. It causes dedradation of land fertility. This situation can be solved by applying of compost. Nevertheless, macronutriens content of compost are low, it has advantages such as improving physical soil properties, soil permeability, porosity, structure, water holding capacity, etc.Compost application effect is depend on the type of plant and physico-chemical properties of soil, compost characteristics, doses and time of compost application. Compost aplication is agronomically and economically benefit for farming activities that is in line with the organic farming.Key words: Compost, fertilizer, agricultural

scholarly journals D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 256 ◽  
Author(s):  
Torrico ◽  
Tam ◽  
Fuentes ◽  
Viejo ◽  
Dunshea
Keyword(s):  
Lactic Acid ◽  
Chemical Properties ◽  
Purchase Intent ◽  
Sensory Acceptability ◽  
Marginal Effects ◽  
Physico Chemical ◽  
Red Color ◽  
Water Holding ◽  
Positive Effect ◽  
Quality And Shelf Life

Sugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), °Brix, water-holding capacity (WHC), viscosity, and color) were conducted to examine the quality and shelf-life of yogurts during 28 days of storage at 4 °C. An acceptability test (n = 55) was conducted to evaluate the sensory characteristics of yogurts. Sucrose reductions by the replacement of up to 80% tagatose showed marginal effects on the selected physico-chemical properties; however, the loss of red color (a*) and increase in yellowness (b*) of the tagatose-substituted samples were significant. Strawberry yogurts with tagatose replacements had similar acceptability scores for all attributes. Sucrose reduction showed a positive effect on the purchase intent of the strawberry yogurts (an increase of 3–30%). These findings can be used to understand the effects of tagatose/sucrose formulations on the acceptability and physico-chemical properties of yogurts.

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