Residual Nitrite Content and Storage Properties of Pork Patties Added with Gardenia Fructus Extract

This investigation was carried out to examine the effect of replacing partial of flour by dried Lentils (Lens culinaris) to white flour in different percentages on the chemical, sensory and storage properties of the Laboratory bread. The results revealed that replacing 0% than wheat flour by lentil powder (1) control was high significan than the replacing 25 and 35% than wheat flour by lentil powder ( 4 and 5) in flavor and chewiness . The results of sensory evaluation showed that replacing 4 were high significan different than that of replacing 1 in external layer colour. Other replacing percentages, however, did not show significant differences of in comparison with control . In regards with chemical analysis of Iron and copper, it was increased as replacing percentages increased of the bread. Regarding replacig 5% (2 ) than wheat flour by lentil powder gained higher score of overall acceptance than other replacing percentages . Replacing 5 gained higher score of overall acceptance than replacing 15% (3) and 4 . It can be concluded that the best replacing from the overall acceptance of bread was 5% than wheat flour by lentil powder ,and retained its softness and flavor at - 8°c for 7 days in comparison with replacing 1 . and replacing in 5 that the best from the overall acceptance in comparison with replacing in 3 and 4 . and in percentages of Iron and copper in comparison with other replacing percentages It may be concluded that anemia people can get from consumption of this bread which is acceptable when 35 % powders were added.

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Nano-Columnar Mg Thin Films Created by Plasma Sputter Deposition for Improved Hydrogen Kinetics and Storage Properties

MRS Proceedings ◽

10.1557/proc-837-n1.3 ◽

2004 ◽

Vol 837 ◽

Cited By ~ 1

Author(s):

M. W. Zandbergen ◽

S. W. H. Eijt ◽

W. J. Legerstee ◽

H. Schut ◽

V. L. Svetchnikov

Keyword(s):

Thin Films ◽

Hydrogen Storage ◽

Hydrogen Permeation ◽

Hydrogen Desorption ◽

Sputter Deposition ◽

Hydrogen Molecules ◽

Concomitant Reduction ◽

And Storage ◽

Determining Factor ◽

Storage Properties

ABSTRACTThe hydrogen storage properties of nanostructured Mg and MgH2 thin films were studied as created by Ar and Ar+H2 plasma sputter deposition. Columnar structures with typical widths of ∼120 nm are observed with their long columnar axis extending throughout the thickness of the films. Applying substrate bias voltages during deposition results in narrower columns. A concomitant reduction in hydrogen desorption temperature from 400 °C to 360 °C is observed. Capping the Mg films with a ∼100 nm thin Pd layer leads to significantly reduced hydrogen desorption temperatures of ∼200 °C induced by the catalytic activity of the Pd cap layer. Also, hydrogen permeation of the films is strongly improved. The rate-determining factor is found to be the dissociation of the hydrogen molecules. Optimum hydrogen loading conditions of the Pd/Mg films were obtained just above ∼200 °C at hydrogen pressures of 0.25–1.0 MPa, resulting in hydrogen storage capacities in the range of 4–7 wt%.

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Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products

Journal of Food Science ◽

10.1111/j.1750-3841.2009.01334.x ◽

2009 ◽

Vol 74 (8) ◽

pp. R93-R100 ◽

Cited By ~ 31

Author(s):

M. Viuda-Martos ◽

J. Fernández-López ◽

E. Sayas-Barbera ◽

E. Sendra ◽

C. Navarro ◽

...

Keyword(s):

Meat Products ◽

Residual Nitrite ◽

Nitrite Content

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Catchment-scale heterogeneity of flow and storage properties in a weathered/fractured hard rock aquifer from resistivity and magnetic resonance surveys: implications for groundwater flow paths and the distribution of residence times

Geological Society London Special Publications ◽

10.1144/sp479.11 ◽

2018 ◽

Vol 479 (1) ◽

pp. 35-58 ◽

Cited By ~ 4

Author(s):

J.-C. Comte ◽

U. Ofterdinger ◽

A. Legchenko ◽

J. Caulfield ◽

R. Cassidy ◽

...

Keyword(s):

Magnetic Resonance ◽

Groundwater Flow ◽

Hard Rock ◽

Residence Times ◽

Catchment Scale ◽

Flow Paths ◽

Scale Heterogeneity ◽

And Storage ◽

Storage Properties ◽

Hard Rock Aquifer

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Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

Foods ◽

10.3390/foods9081011 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1011

Author(s):

Dong Kook Cho ◽

Boin Lee ◽

Hyeonbin Oh ◽

Jae Sang Lee ◽

Young Soon Kim ◽

...

Keyword(s):

Storage Stability ◽

Thiobarbituric Acid ◽

Bacterial Count ◽

Heating Process ◽

Thiobarbituric Acid Reactive Substance ◽

Quality Properties ◽

Visual Attributes ◽

Sous Vide ◽

Pork Patties ◽

And Storage

This study investigated the effects of searing process before sous-vide (SV) treatment on quality traits, visual attributes, palatability, and storage stability of SV cooked pork patties. Patties were seared on each side by pan-frying for 0 (control), 30 (S30), 60 (S60), 90 (S90), or 120 (S120) s in a stainless-steel pan, and all patties were then vacuum-packed and cooked under thermally controlled conditions at 75 °C for 2 h. Marked differences were observed in quality properties between the control and searing groups, and the S120 group exhibited greater brown surface color and cooking loss compared to the other groups (p < 0.001) due to the additional heating process. Patties from the S60 group showed greater appearance and tenderness acceptability scores compared to patties from the S30 and S120 groups (p < 0.001). On another note, the effects of searing on storage stability were somewhat limited, as they were measured by 2-thiobarbituric acid reactive substance, volatile basic nitrogen, total aerobic bacterial count, and coliforms during 49 d of cold storage. Therefore, searing process before SV treatment can improve the visual attributes and palatability of cooked pork patties, and the optimum searing condition was for 60 s, without impairing the storage stability.

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