scholarly journals EFFECT OF PARTIAL REPLACEMENT OF SOME PLANT SOURCES IN QUALITY AND SENSORY CHARACTERISTICS OF PROCESSED OF GOOSE MEAT BURGER

2016 ◽  
Vol 47 (4) ◽  
Author(s):  
Zangana & Al-Shamery
Keyword(s):  
Chemical Composition ◽  
Sensory Evaluation ◽  
Wheat Germ ◽  
Bacterial Count ◽  
Sensory Characteristics ◽  
Coliform Bacteria ◽  
Partial Replacement ◽  
Total Bacterial Count ◽  
Percent Protein ◽  
Plant Sources

The aim of this experiment was to study the effect of replacing of some plant sources oat , wheat germ, rice and mushroom  with percent 10% for each instead of goose meat on chemical composition , physical , microbial and sensory characteristics of process burger . The results showed significant increase (p<0.01)in moisture percent for replacing treatments and significant(P<0.05)in percent protein for replacing with wheat germ (T3) ,  while there was decreased in percent of  fat and ash for replacing with mushroom(T5) compared with control(T1)  in process burger . Significant increase (p<0.05) in value of pH and water holding capacity  for T5 with significant decrease (p<0.05) in cooking loss percent , drip loss and  shrinkage percentage for T4 , T5 compared with control (T1) . The  result of microbial tests showed significant reduced (p<0.01)in arobic  total bacterial count and   coliform bacteria for T5 compared with other treatments . The  Sensory evaluation data of flavour , juiciness , tenderness and overall were significant increase (P<0.05) when replacing some plant sources in this product. In conclusion the results revealed the  possibility of replacing 10%  of  oat , germ wheat , rice and mushroom   to goose meat burger which improved some chemical composition , physical , sensory evaluation of processed product  without showing undesirable changes in quality of processed product                                   .                       

scholarly journals Quality indicators of tank milk in different production systems of tropical regions

2016 ◽  
Vol 37 (4Supl1) ◽  
pp. 2819
Author(s):  
Paula Priscilla L. da Escóssia Campos ◽  
Adriano Henrique Do Nascimento Rangel ◽  
Luis Henrique Fernandes Borba ◽  
Stela Antas Urbano ◽  
Luciano Patto Novaes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Production System ◽  
Management Practices ◽  
Production Systems ◽  
Bacterial Count ◽  
Milk Composition ◽  
Total Bacterial Count ◽  
Tropical Regions ◽  
Specialized Production ◽  
Nitrogen Concentrations

Research was conducted in eight commercial herds located in the state of Rio Grande do Norte, Brazil. Properties were classified according to the production system, the seasons were divided into four and the genetic groups into six. Milk samples from morning milking were collected monthly, directly from a cooling tank. Protein, fat, lactose, total solids, casein, urea nitrogen concentrations/levels, somatic cell count (SCC) and total bacterial count (TBC) were determined. For milk composition, the detected results were satisfactory and met the requirements of Normative Ruling 62, but the averages for SCC and TBC were above the recommended limit. All variables, with the exception of casein from total protein were influenced (P &lt; 0.05) by the production system used in the production unit. A lower fat content was recorded in 2010 compared to 2011. For the seasons, all the constituents of milk had lower values in drier season (seasons 3 and 4), with the exception of casein; SCC and TBC had higher values in periods 1 and 2, which are considered rainy periods. There was variation in the chemical composition of milk according to the genotypes. Milk chemical composition met the legal and market requirements, with a positive emphasis on specialized production systems. The variations over the year and according to the genetic group of the herd are also significant and should be taken into account in the search for improvements. As for the hygiene and health aspects of milk, the results portray the need for a greater focus by the entities involved in the sector, as well as the producers, on the viability of an adequacy program and monitoring of management practices related to this criterion.

scholarly journals Effect of fortification of skim milk with coconut milk on the proximate composition and manufacture of dahi, a traditional sweet curd

2016 ◽  
Vol 2 (2) ◽  
pp. 247-252
Author(s):  
Md Rezaul Hai Rakib ◽  
Morsheda Yesmin ◽  
Md Abu Hemayet ◽  
Md Ahsanul Kabir ◽  
Md Nurul Islam
Keyword(s):  
Nutritional Value ◽  
Skim Milk ◽  
Bacterial Count ◽  
Coconut Milk ◽  
Partial Replacement ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Alternative Source ◽  
Organoleptic Score ◽  
Different Levels

The experiment was conducted to measure the feasibility of partial replacement of skim milk with different levels of coconut milk in the manufacture of dahi. Skimmed milk was replaced by 0, 5, 10, 15 and 20% of coconut milk to produce Dahi designated as A, B, C, D and E. All the samples were analyzed for organoleptic, chemical and microbiological qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi manufactured by incorporating 5% coconut milk gave superior results for body and consistency and also for colour and texture. In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while protein and pH content were significantly decreased in Dahi samples. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. It could be concluded that 5 and 10% replacement of skim milk with coconut milk for the manufacturing of Dahi was acceptable and reduced the production cost and they were better in compare to others, according to organoleptic, chemical and microbiological analysis. The work showed the potential of coconut as an alternative source of skim milk in dahi manufacturing with improved nutritional value and consumer acceptability.Asian J. Med. Biol. Res. June 2016, 2(2): 247-252

scholarly journals Praćenje mikrobiološke kvalitete i promjena kemijskog sastava mlijeka kobila primjenom različitih analitičkih metoda

2019 ◽  
Vol 69 (2) ◽  
pp. 138-146
Author(s):  
Ana Končurat ◽  
Lidija Kozačinski ◽  
Miroslav Benić ◽  
Marija Sedak ◽  
Tomislav Sukalić ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Milk Fat ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Lactation Period ◽  
Ir Spectrometry ◽  
Mean Values ◽  
Instrumental Methods ◽  
Coagulase Positive Staphylococci

In this study the quality of Croatian coldblooded mare’s milk during six months lactation period was investigated. Samples of milk were collected throughout six month’s lactation, from 22 mares and included three consecutive lactations. Physicochemical properties (pH, °SH, density) and chemical composition of raw mare milk have been studied. Fat, lactose, protein and solid non fat contents were analysed by infrared spectrophotometry and by conventional methods. Somatic cell count and microbiological parametres such as the total bacterial count, Enterobacteriaceae, coagulase positive staphylococci as well as presence of pathogens, Salmonella species and Listeria monocytogenes were also researched. Results are presented as comparison of standard and instrumental methods for chemical analysis (fat, protein, solid non fat, lactose). The mean values are presented as trends during lactation. Results were analysed by Stata 10.0. For results obtained by using different methods there were significant differences between methods for milk fat on 10th day, lactose content on 10th and 60th day, and total solids non fat on 60th day of lactation. Values of milk fat, protein, lactose and solids non fat obtained on the 40th, 60th, 120th and 180th days of lactation by IR spectrometry were compared with the value obtained on the 10th day of lactation by the same method (IR spectrometry). Milk of the Croatian coldblooded mares showed stabile chemical composition for all ingredients except lactose (p=0.0001), and high microbiological quality throughout the lactation period.

scholarly journals Environmental Contaminants in Hospital Settings and Progress in Disinfecting Techniques

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Gabriele Messina ◽  
Emma Ceriale ◽  
Daniele Lenzi ◽  
Sandra Burgassi ◽  
Elena Azzolini ◽  
...  
Keyword(s):  
Bacterial Count ◽  
First Aid ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Healthcare Associated Infections ◽  
Hospital Units ◽  
Signed Rank ◽  
Before And After ◽  
Healthcare Associated

Medical devices, such as stethoscopes, and other objects found in hospital, such as computer keyboards and telephone handsets, may be reservoirs of bacteria for healthcare-associated infections. In this cross-over study involving an Italian teaching hospital we evaluated microbial contamination (total bacterial count (TBC) at 36°C/22°C,Staphylococcusspp., moulds,Enterococcusspp.,Pseudomonasspp.,E. coli, total coliform bacteria,Acinetobacterspp., andClostridium difficile) of these devices before and after cleaning and differences in contamination between hospital units and between stethoscopes and keyboards plus handsets. We analysed 37 telephone handsets, 27 computer keyboards, and 35 stethoscopes, comparing their contamination in four hospital units. Wilcoxon signed-rank and Mann-Whitney tests were used. Before cleaning, many samples were positive forStaphylococcusspp. and coliforms. After cleaning, CFUs decreased to zero in most comparisons. The first aid unit had the highest and intensive care the lowest contamination (P<0.01). Keyboards and handsets had higher TBC at 22°C (P=0.046) and mould contamination (P=0.002) than stethoscopes. Healthcare professionals should disinfect stethoscopes and other possible sources of bacterial healthcare-associated infections. The cleaning technique used was effective in reducing bacterial contamination. Units with high patient turnover, such as first aid, should practise stricter hygiene.

scholarly journals Assessment of Bacterial Contamination of Dried Herbs and Spices Collected from Street Markets in Dhaka

2018 ◽  
Vol 21 (2) ◽  
pp. 96-100
Author(s):  
Farjahan Nur ◽  
Ummay Kulsum Libra ◽  
Prova Rowsan ◽  
Md Abul Kalam Azad ◽  
Kohinur Begum
Keyword(s):  
Bacterial Growth ◽  
Bacterial Count ◽  
Enteric Bacteria ◽  
Pharmaceutical Journal ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Herbal Products ◽  
Plant Parts ◽  
Plate Technique ◽  
High Level

Crude plant parts used as a source of medicine is an ancient practice and important for health care system worldwide. In Bangladesh, a large number of population depends on the traditional medicine using crude drugs. In traditional systems, street sellers collect powered plant parts or dried plant parts from whole sale markets locally or from various parts of Bangladesh. Favorable environmental condition for microbial growth and handling with unhygienic conditions may result in microbial contamination. The present study was performed to assess the total bacterial count and presence of coliform bacteria from 33 powdered plant part samples collected from street markets, Dhaka. Bacterial count was performed using pour plate technique in nutrient agar according to microbiological standard USP method. Bacterial growth was done by streak plate technique on MacConkey and EMB agar plates. Results showed that, 13 out of 33 samples exceeded permissible limit of bacterial count (>105 cfu/gm). However, 20 samples showed bacterial count ranging from 3.1×102 to 2×103 cfu/gm. About 48.5% samples contained Escherichia coli indicating the presence of coliform bacteria and 21.2% samples contained other enteric bacteria (unidentified) which was confirmed by bacterial growth on MacConkey and EMB agar plates. Therefore, from this study, it may be concluded that crude herbal products contain a high level of bacteria that may be associated with health risk.Bangladesh Pharmaceutical Journal 21(2): 96-100, 2018

scholarly journals Is it Possible to Sanitize Athletes' Shoes?

2015 ◽  
Vol 50 (2) ◽  
pp. 126-132 ◽  
Author(s):  
Gabriele Messina ◽  
Sandra Burgassi ◽  
Carmela Russo ◽  
Emma Ceriale ◽  
Cecilia Quercioli ◽  
...  
Keyword(s):  
Fungal Infections ◽  
Bacterial Count ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
E Coli ◽  
Enterococcus Spp ◽  
Before And After ◽  
Unpleasant Odor ◽  
Staphylococcus Spp

Context: Footwear should be designed to avoid trauma and injury to the skin of the feet that can favor bacterial and fungal infections. Procedures and substances for sanitizing the interior of shoes are uncommon but are important aspects of primary prevention against foot infections and unpleasant odor. Objective: To evaluate the efficacy of a sanitizing technique for reducing bacterial and fungal contamination of footwear. Design: Crossover study. Setting: Mens Sana basketball team. Patients or Other Participants: Twenty-seven male athletes and 4 coaches (62 shoes). Intervention(s): The experimental protocol required a first sample (swab), 1/shoe, at time 0 from inside the shoes of all athletes before the sanitizing technique began and a second sample at time 1, after about 4 weeks, April 2012 to May 2012, of daily use of the sanitizing technique. Main Outcome Measure(s): The differences before and after use of the sanitizing technique for total bacterial count at 36°C and 22°C for Staphylococcus spp, yeasts, molds, Enterococcus spp, Pseudomonas spp, Escherichia coli, and total coliform bacteria were evaluated. Results: Before use of the sanitizing technique, the total bacterial counts at 36°C and 22°C and for Staphylococcus spp were greater by a factor of 5.8 (95% confidence interval [CI] = 3.42, 9.84), 5.84 (95% CI = 3.45, 9.78), and 4.78 (95% CI = 2.84, 8.03), respectively. All the other comparisons showed a reduction in microbial loads, whereas E coli and coliforms were no longer detected. No statistically significant decrease in yeasts (P = .0841) or molds (P = .6913) was recorded probably because of low contamination. Conclusions: The sanitizing technique significantly reduced the bacterial presence in athletes' shoes.

The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk

2015 ◽  
Vol 82 (3) ◽  
pp. 365-374 ◽  
Author(s):  
Mostafa Soltani ◽  
Nuray Guzeler ◽  
Ali A Hayaloglu
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Salt Concentration ◽  
Sensory Characteristics ◽  
Rp Hplc ◽  
White Cheese ◽  
Chemical Ripening ◽  
Proportional Decrease

Iranian White cheese was manufactured from ultrafiltered cows’ milk using different concentrations of salt consisting of 1, 2·5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2·5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2·5 and 1% had no ineligible effect on the quality and acceptability of the cheese.

scholarly journals The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits

2020 ◽  
Vol 38 (No. 6) ◽  
pp. 397-403
Author(s):  
Amal Alshawi
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Chemical Composition ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Essential Amino Acids ◽  
Partial Replacement ◽  
Potato Flour ◽  
White Flour ◽  
Total Dietary Fibre

The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and more ash and fibres than wheat flour. Total essential amino acids appeared at the highest percentage, particularly lysine at 8.29 ± 0.02, compared with non-essential amino acids in the samples irradiated at a dose of 150 Gy. The biscuits were prepared with different ratios of the irradiated potato flour at dose 150 Gy to white flour. Sensory evaluation for biscuits with 10% of potato flour scored 8.61 ± 0.01, 8.33 ± 0.02, 8.77 ± 0.02, and 8.38 ± 0.00 for overall acceptance, colour, texture and appearance, respectively. This study recommends using 10% of irradiated potato flour at 150 Gy blended with wheat flour to produce biscuits.

scholarly journals Effects of Freezing Milk Samples on the Recovery of Alimentary Pathogens and Indicator Microorganisms

2007 ◽  
Vol 76 (2) ◽  
pp. 301-307 ◽  
Author(s):  
M. Hubáčková ◽  
D. Ryšánek
Keyword(s):  
Bacterial Count ◽  
Raw Milk ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Indicator Microorganisms ◽  
E Coli ◽  
Milk Samples ◽  
Quantitative Results ◽  
Subsequent Storage ◽  
Total Bacteria

The objective of the present study was to determine the effects of freezing and subsequent storage on quantitative results of bacteriologic culturing of selected alimentary pathogens and indicator microorganisms in milk. Two model experiments were carried out. In the first experiment, raw milk samples were frozen and stored at -20 °C for 72 hours, 7 days or 21 days. After thawing, the following counts of indicator microorganisms were assessed: total bacteria count and counts of coliform and psychrotrophic microorganisms. The counts of these microorganisms determined before freezing served as control. In the second experiment, milk samples were inoculated with strains of shigatoxigenic Escherichia coli, enterotoxigenic Staphylococcus aureus and bacteria Listeria monocytogenes and frozen. After storage for the above times, recovery was performed and colony-forming unit counts per millilitre were assessed. It was documented that freezing had a considerable adverse effect on the recovery of shigatoxigenic E. coli (P < 0.01) after 7 days of storage. A decline in counts of coliform bacteria (P < 0.01) and psychrotrophic microorganisms (P < 0.01) was detected as soon as after 72 hours storage. The decline in counts of E. coli and psychrotrophic microorganisms continued with the time of storage - 72 hours and 7 days (P < 0.05); 72 hours and 21 days (P < 0.01). In contrast, no effect was recorded for L. monocytogenes and total bacterial count. Freezing caused a slight increase (P < 0.05) in S. aureus counts in milk samples after 72 hours and 7 days of storage. The results of this study indicate that the freezing of milk samples is unsuitable for sample storage before the assessment of hygienic quality because potential risk of misdiagnosis may be high.

scholarly journals Preservative effects of aqueous and ether extracts of Aframomum melegueta on West African soft cheese

2017 ◽  
Vol 46 (1) ◽  
pp. 51-56
Author(s):  
AA Badmos ◽  
AA Imam ◽  
AA Annongu ◽  
AT Yusuff ◽  
RMO Kayode ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Microbial Growth ◽  
Bacterial Count ◽  
West African ◽  
Total Bacterial Count ◽  
Ether Extract ◽  
Randomized Design ◽  
Soft Cheese ◽  
Completely Randomized Design

The Total Bacterial Count, proximate composition, and sensory evaluation of West African Soft Cheese supplemented with aqueous and ether extracts of the spice Aframomum melegueta (at 0%, 1%, 2% and 3% each) were determined with a completely randomized design.  Effects of the spice were monitored for 3 days. The results revealed that 3% concentration of the ether extract of the spice was the most inhibitory (p<0.05) of microbial growth for the duration of the experiment and it also significantly improved the fat, ash and protein contents of the cheese. The study recommended the addition of 3 % ether extract of  A. melegueta as an additive to fortify West African soft cheese.Bang. J. Anim. Sci. 2017. 46 (1): 51-56

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