scholarly journals Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1460
Author(s):  
Jiaxin Chen ◽  
Jinhai Zhao ◽  
Xin Li ◽  
Qian Liu ◽  
Baohua Kong
Keyword(s):  
Hierarchical Cluster ◽  
Konjac Glucomannan ◽  
Sensory Characteristics ◽  
Partial Replacement ◽  
Replacement Level ◽  
Fat Substitute ◽  
Composite Gel ◽  
Pork Fat ◽  
Dry Sausages

The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%.

COMPARATIVE PERFORMANCE EVALUATION OF PMB and CRMB WITH PARTIAL REPLACEMENT OF BITUMEN (VG-30) USING MARSHALL MIX DESIGN METHOD-A REVIEW

2018 ◽  
Vol 5 (02) ◽  
Author(s):  
N. SATHEESHKANNA
Keyword(s):  
Performance Evaluation ◽  
Design Method ◽  
Mix Design ◽  
Partial Replacement ◽  
Comparative Performance

Waste generated from industries and from various places around us not only contains rubber or plastics but contains lot many harmful pollutants whichare hazardous if disposed continuously in open and leftto degrade in our environment.Our project aims to study properties of different materials which may help in utilising the waste as well as improve the quality of roads and make them efficient, stable, durable and long lasting. Some of the materials that we have studied and considered to be tested in the partial replacement of bitumen are PMB and CRMB.

Cultivation of Rapeseed in the Southern Urals and Its Rational Use

2020 ◽  
Vol 67 (1) ◽  
pp. 78-86
Author(s):  
Nikolay S. Sergeev ◽  
Mikhail V. Zapevalov ◽  
Alexander V. Gritsenko
Keyword(s):  
Southern Urals ◽  
Research Purpose ◽  
Partial Replacement ◽  
Biodiesel Fuel ◽  
Forest Steppe ◽  
The Southern Urals ◽  
Rational Use ◽  
Chelyabinsk Region ◽  
Spring Rape

In the continental climate of the southern Urals, rapeseed compares favorably with many forage and traditional silage crops with a high protein content and adaptive properties. The cultivation of rapeseed guarantees the production of its own seeds, up to 40 percent of oil, 60 percent of cake and 98 percent of rapeseed flour. (The research purpose) The research purpose is in improving the efficiency of rapeseed cultivation and rational use of rapeseed seeds, rapeseed flour and oil in the agricultural production in the Chelyabinsk region. (Materials and methods) The influence of various forecrops on the productivity and quality of spring rape seeds in the links of grain-pair crop rotations in the Northern forest-steppe of the Chelyabinsk region were studied. Authors have analyzed the chemical composition of the soil and seeds of spring rape after various forecrops. (Results and discussion) The article proposes to reduce energy costs during pressing and reduce residual oil in the cake after pre-grinding of rapeseed by cutting method using a centrifugal-rotary shredder. The article shows that rapeseed flour has a good flowability and is easily mixed with other feeds. It was found that partial replacement of concentrates with rapeseed flour in the amount of 8-12 percent of the total weight in the diet of lactating cows contributes to an increase in milk productivity by 1.1-1.8 kilograms in terms of milk of 4 percent fat content. (Conclusions) It has been revealed that in order to increase the yield and quality of spring rape seeds, it is necessary to place them on the best forecrops. It was found that when 75 percent of rapeseed oil is mixed with 25 percent of diesel fuel, the obtained biodiesel is not inferior to diesel in terms of energy indicators. The article proves that when cultivating rapeseed for seeds on an area of 100 hectares, it is possible to produce 94.5 tons of biodiesel fuel, 106.0 tons of cake with an oil content of 5 percent and 8.4 tons of oil sludge, the estimated economic effect after sale is of 3,813,325 rubles.

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

scholarly journals A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1411
Author(s):  
José Luis P. Calle ◽  
Marta Ferreiro-González ◽  
Ana Ruiz-Rodríguez ◽  
Gerardo F. Barbero ◽  
José Á. Álvarez ◽  
...  
Keyword(s):  
Random Forest ◽  
Raw Materials ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Raw Material ◽  
Support Vector ◽  
Protected Designation Of Origin ◽  
Ft Ir

Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

scholarly journals Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1076
Author(s):  
Manuel Delgado-Pertíñez ◽  
Alberto Horcada
Keyword(s):  
Environmental Impact ◽  
Animal Welfare ◽  
Production System ◽  
Dairy Products ◽  
Sensory Characteristics ◽  
Ethical Aspects ◽  
Animal Feeding ◽  
Ruminant Meat ◽  
High Yields

The quality of meat and dairy products can be evaluated from the perspective of the farmer seeking high yields and profits or the consumer for whom sensory characteristics are the most important, although health and ethical aspects, such as animal welfare and the environmental impact of the production system, are increasingly becoming concerns worldwide [...]

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals Study of clay minerals effect on curing characteristics of polymer blends and physical-mechanical properties of prepared vulcanizates

2018 ◽  
Vol 157 ◽  
pp. 07010
Author(s):  
Beáta Pecušová ◽  
Mariana Pajtášová ◽  
Zuzana Mičicová ◽  
Darina Ondrušová ◽  
Andrea Feriancová ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Polymer Blends ◽  
Clay Minerals ◽  
Structural Type ◽  
Partial Replacement ◽  
Curing Characteristics ◽  
Dioctahedral Smectite ◽  
The Common ◽  
The Given

The given paper deals with the study of the properties of clay minerals, namely montmorillonite and moreover, it is focused on effect of these clay minerals on the curing characteristics of the polymer blends and the physical-mechanical properties of prepared vulcanizates. Montmorillonite is a major clay mineral which has a wide application in many industrial branches. It belongs to the group of dioctahedral smectite minerals with structural type in the ratio of 2:1. Characteristics of prepared modified and organomodified clay minerals are based on sulphur vulcanisation accelerators which are used for the preparation of real polymer blend where they represent a partial replacement of the common carbon black filler and then, the effect on the curing characteristics of polymer blends as well as physical-mechanical properties of the prepared vulcanizates are investigated. The results exhibit that the clay-based filler (modified and organomodified clay minerals) can be used as a partial replacement while the quality of the prepared blends is preserved.

scholarly journals Pemanfaatan Limbah Sereh Wangi (Cymbopogon nardus) Amoniasi sebagai Pengganti Sebagian Pakan Basal terhadap Kualitas Semen Segar Domba Ekor Tipis

2020 ◽  
Vol 20 (2) ◽  
Author(s):  
Cut Intan Novita ◽  
Cici Helviza ◽  
Asril Asril
Keyword(s):  
Experimental Method ◽  
Waste Treatment ◽  
Latin Square ◽  
Partial Replacement ◽  
Cymbopogon Nardus ◽  
Negative Effect ◽  
Fresh Semen

ABSTRAK. Suatu penelitian tentang kualitas semen segar domba ekor tipis yang diberikan limbah sereh wangi (Cymbopogon nardus) amoniasi sebagai pengganti sebagian pakan basal, dilakukan dengan metode Rancangan Bujur Sangkar Latin (RBSL) dengan 4 perlakuan dan 4 ulangan. Perlakuan A adalah tanpa pemberian limbah sereh wangi amoniasi (kontrol), perlakuan B pemberian limbah sereh wangi amoniasi (10%), perlakuan C pemberian limbah sereh wangi amoniasi (20%), perlakuan D pemberian limbah sereh wangi amoniasi (30%). Parameter yang diamati secara makroskopis yaitu volume, warna, bau, konsistensi dan pH. Sedangkan parameter yang diamati dengan mikroskopis yaitu konsentrasi, motilitas individu, dan motilitas massa. Hasil penelitian menunjukkan bahwa pemberian limbah sereh wangi amoniasi 10%-30% tidak berpengaruh nyata (P0.05) terhadap pengujian kualitas semen segar baik secara makroskopis dan mikroskopis. Pemberian limbah sereh wangi amoniasi sebagai pengganti sebagian hijauan pakan sampai taraf 30% pada domba ekor tipis jantan tidak berpengaruh negatif terhadap kualitas dari semen domba ekor tipis baik pada pengujian makroskopis maupun mikroskopis. (The utilization of ammoniated lemongrass waste (Cymbopogon nardus) as a partial replacement of basal feed on the quality of fresh semen of Javanese thin tailed sheep) ABSTRACT. A study on the quality of fresh semen of Javanese thin tailed sheep with ammoniated the waste of lemongrass (Cymbopogon nardus) as a partial replacement for basal feed, was carried out by the Latin Square Design (LSD) experimental method with 4 treatments and 4 replications. Treatment A was without ammoniated (control) lemongrass waste, treatment B was ammoniated lemongrass waste (10%), treatment C was ammoniated lemongrass waste (20%), treatment D was ammoniated lemongrass waste (30%). The parameters observed macroscopically are volume, color, odor, and consistency. While the parameters observed microscopically are concentration, individual motility, and mass motility. The results showed that the administration of 10% - 30% ammoniated lemongrass waste had no significant effect (P 0.05) on testing the quality of fresh semen both macroscopically and microscopically. The feeding of ammoniated lemongrass waste as a partial replacement of basal feed up to 30% in male rams did not have a negative effect on the quality of semen of thin sheep in both macroscopic and microscopic testing.

scholarly journals Astringency subqualities and sensory perception of Tuscan Sangiovese wines

OENO One ◽  
2020 ◽  
Vol 54 (1) ◽  
pp. 75-85 ◽  
Author(s):  
Alessandra Rinaldi ◽  
Virginie Moine ◽  
Luigi Moio
Keyword(s):  
Red Wine ◽  
Sensory Perception ◽  
Sensory Characteristics ◽  
Grape Cultivar ◽  
Base Parameters ◽  
Detailed Evaluation ◽  
Sensory Modification ◽  
Bottle Aging ◽  
First Time

Aim: The Sangiovese grape cultivar is at the basis of the most well-known Italian wines produced in the Tuscany region. However, little is known about the sensory characteristics of Tuscan Sangiovese wines, and the diversity in astringency subqualities has never been investigated. In this study we evaluated the sensory perception of 16 commercial Sangiovese wines belonging to four categories of denomination (Chianti DOCG, CH; Chianti Classico DOCG, CC; Morellino di Scansano DOCG, MS; Toscana IGT, TS), and again after 20 months of bottle aging.Methods and results: A sensory evaluation was made, consisting of the astringency subqualities, taste, odor, and aroma profiles of wines. In addition, chemical analyses were carried out for the base parameters, polyphenols and some volatile compounds. Astringency subqualities varied depending on the percentage of Sangiovese in wines (from 80 % to 100 %). Blended Sangiovese wines were characterized by positive mouthfeel sensations. According to these, the drivers of liking the wines were associated with soft, mouthcoat, and rich subqualities. The Tuscan Sangiovese denominations were differentiated by volatile active compounds, whereas after about two years of bottle aging the astringency subqualities better achieved this task. Moreover, aging also influenced the evolution of wines: CC and CH wines positively evolved, revealing a complex odor profile; MS lost the fruity character; and TS was less involved in sensory modification. Conclusions: For the first time, a detailed evaluation of the astringency subqualities of commercial Sangiovese wines was undertaken. Sangiovese subqualities differed according to the percentage of Sangiovese and denomination. Tuscan denominations were distinguished by peculiar sensory characteristics. In addition, bottle aging significantly influenced the evolution of the sensory perception of Sangiovese wine. In particular, mono-varietal Sangiovese wine needed a long period of aging to soften the astringency characteristics.Significance and impact of the study: Sangiovese wine represents - with its denominations and styles - the best-known and high-quality Italian wine in the world, and its popularity is increasing worldwide. Tuscan Sangiovese wines are often a blend with other red varieties of the region, and these can vary according to the production regulations. This study aimed to improve the knowledge of the sensory characteristics of Sangiovese wines belonging to different denominations and made with different percentages of this grape cultivar. In particular, the astringency subqualities are fundamental to fully appreciating the quality of the red wine during tasting.

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