Effect of Salt Concentration on Weight Loss, Chemical Composition and Sensory Characteristics of Sudanese White Cheese

2008 ◽  
Vol 3 (2) ◽  
pp. 79-85
Author(s):  
Omer I.A. Hamid ◽  
Osman A.O. El Ow ◽  
Musa T. Musa
2015 ◽  
Vol 82 (3) ◽  
pp. 365-374 ◽  
Author(s):  
Mostafa Soltani ◽  
Nuray Guzeler ◽  
Ali A Hayaloglu

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.


Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  

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.


2021 ◽  
Vol 316 ◽  
pp. 893-898
Author(s):  
Natalya Gabelchenko ◽  
Artem Belov ◽  
Artem Kravchenko ◽  
Oleg Kryuchkov

We conducted comparative tests of the wear resistance of metals operating under abrasive conditions. Samples were cut from the working parts of mixer-pneumosuperchargers. The chemical composition and mechanical properties were determined. To compare samples under abrasive wear conditions, we designed and assembled a carousel installation. The principle of its operation is based on mixing the abrasive medium by the samples being studied with a given speed. Wear resistance was evaluated by weight loss by samples after several test cycles. To determine changes in the structure of the metal during abrasive wear, metallographic studies of the samples were carried out before and after the tests. It is shown that the best complex of service and mechanical properties is possessed by 110G13L steel.


2013 ◽  
Vol 5 (2) ◽  
pp. 67-72
Author(s):  
MHR Bhuiyan

The experiment was conducted to develop pickle and chutney from fresh hog plum fruit. The pickle was made with 5%, 10%, 15% and 20% salt concentration. The chutneys were made with 25%, 30%, 35% and 40% sugar concentration. Among them, the best pickle and chutney was identified on the basis of overall acceptability. The study showed that the color, flavor, texture and overall acceptability of different pickles and the chutneys were different. The pickle (P15) made with 15% salt and the chutney (C40) made with 40% sugar concentration was best among others of the similar product. Higher concentration of sugar and salt gives higher acceptability for chutney and pickle, respectively. Among different changes in chemical composition, moisture and vitamin C concentration were prominent during preparation of pickle and chutney. The moisture content was 59.69% and 43.08% for pickle and chutney respectively which were nearly two third to half of the initial concentration of fresh hog plum fruit. The storage stability was studied for both the products and it is seen that chutney (4 month) was lower than storage stability of pickle (5 month).DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14604 J. Environ. Sci. & Natural Resources, 5(2): 67-72 2012


2005 ◽  
Vol 21 (5-6) ◽  
pp. 369-373
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Miroljub Barac ◽  
Sanja Seratlic ◽  
Tanja Vucic

nema


2018 ◽  
Vol 69 (4) ◽  
pp. 406
Author(s):  
Alexandre M. Dias ◽  
Luís C. V. Ítavo ◽  
Júlio C. Damasceno ◽  
Camila C. B. F. Ítavo ◽  
Geraldo T. Santos ◽  
...  

Sugarcane is a source of roughage in animal feeding. It presents high production per unit of cultivated area, relatively easy cultivation and low cost of production per hectare, and better quality and a high dry matter (DM) yield in periods when forage is scarce. This study aimed to evaluate the effect of increasing levels of calcium hydroxide (Ca(OH)2) in sugarcane forage on chemical composition, in vitro digestibility values of DM, neutral detergent fibre (NDF) and acid detergent fibre (ADF), and kinetics of thermal decomposition processes of weight loss and heat flow. Sugarcane was collected close to the ground and 50-kg heaps of the fresh material were formed and mixed with four doses of Ca(OH)2 (0, 8, 16 and 24 g kg–1 sugarcane). Concentrations of NDF and ADF decreased linearly with increasing amount of Ca(OH)2, whereas concentration of hemicellulose increased linearly. In vitro digestibilities of DM, NDF and ADF were enhanced in a quadratic manner with increasing amounts of Ca(OH)2. The release of heat, measured by ΔH, increased linearly with increased Ca(OH)2 levels, likely due to enhanced digestibility of the fibre components. Weight loss decreased linearly between 272.2°C and 397.7°C with increased amounts of Ca(OH)2 added to sugarcane, likely due to changes in cellulose structure, which became denser and thermodynamically more stable than native cellulose following the alkaline treatment. Calcium hydroxide changed chemical composition and digestibility of the fibrous fraction of sugarcane, resulting in better nutritional value. The greatest release of heat and highest in vitro digestibility of fibre were observed when adding 15.2 g Ca(OH)2 kg–1 sugarcane; therefore, this dose is recommended to enhance the nutritive value of sugarcane as ruminant feed.


2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Matteo Della Porta ◽  
Gabriele Piuri ◽  
Micaela Garziano ◽  
Michela Barichella ◽  
Fulvio Muzio ◽  
...  

AbstractMetabolic syndrome (MetS) is a condition characterized by a constellation of reversible major risk factors for cardiovascular disease (CVD) and type 2 diabetes (T2DM). While it has been widely demonstrated that weight reduction by 5–10% decreases CVD and T2DM risk factors, including atherogenic dyslipidemia, on the other hand, its effects on comprehensive serum cytokine profile and endotoxemia are less investigated. Furthermore, the impact of weight loss on these parameters was studied especially in subjects with morbid obesity, often after bariatric surgery; while the studies on the effects of a physiological weight reduction with a balanced hypocaloric diet in overweight and moderately obese subjects showed contradictory results.The aim of this pilot study was to investigate in overweight and obese men with MetS the effects of caloric restriction on the MetS-associated risk factors, chemical composition of lipoproteins and serum concentration of a wide spectrum of inflammation markers. In addition, the second purpose of this work was to study the possible correlation between lipoprotein chemical composition and these inflammation markers.Eighteen adult Caucasian males (25 kg/m2 < BMI < 35 kg/m2) with MetS losing at least 5% of their initial weight after six months of a Mediterranean-style balanced hypo-caloric diet were included in the study. Lipoproteins were isolated from plasma by ultracentrifugation in a discontinuous KBr gradient. Lipoprotein concentrations of proteins, cholesterol, phospholipids, and triacylglycerols were determined by colorimetric assays. Peripheral cytokine levels (IL-2, IL-6, IL-7, IL-8, IL-10, IL-12, IL-17, GM-CSF, MCP-1, MIP-1b, IL1-b, IL-4, IL-5, IL-13, G-CSF, INF-g, TNF-a) were determined by Bioplex multiplex immunoassay. Endotoxemia was measured by Limulus Amebocyte lysate assay. The effects of weight-loss were analysed by Wilcoxon's test, the correlations between covariates by Spearman's test (significance: p-value ≤ 0.05).After weight loss, we observed an improvement of MetS-associated risk factors and changes in lipoproteins composition. In particular, together with a reduction of triglyceridemia, we detected a massive transfer of triacylglycerols from HDLs toward LDLs. Furthermore, a significant decrease of IL-6 (0.9 ± 0.7 vs 0.5 ± 0.6), TNF-α (0.7 ± 0.3 vs 0.3 ± 0.18), IL-8 (1.6 ± 0.7 vs 1.3 ± 0.3) and MIP-1β (19.2 ± 1.5 vs 18.5 ± 1.5) was observed. Finally, peripheral levels of TNF-α and IL-8 were directly correlated with all lipid species of VLDL, whereas the concentration of MIP-1β and endotoxin with HDL lipids.Weight loss improved cardio-metabolic risk factors and decreased inflammatory state by reduction of cytokine levels. The relationships between lipoprotein composition and serum inflammation markers deserve to be deepened by studying broader populations.


Sign in / Sign up

Export Citation Format

Share Document