Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages

This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. Enterobacteria and Staphylococcus aureus were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as “different” but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population.

194 Efficacy of a Multicarbohydrase Containing Alpha-galactosidase in Lactating Sows: Impact on Progeny Weight and Uniformity

Modern lactating sows are under high energetic demand due to increasing prolificity. Significant body weight (BW) losses during lactation may impair sows’ reproductive life and longevity, and the readiness for weaning of the offspring. This study aimed at evaluating the impact of a multicarbohydrase containing alpha-galactosidase (CAG; AlphaGal™280P, Kerry) on a low energy dense lactation diet. Two-hundred and eight sows (218 ± 25.2kg) were blocked by parity and BW to one of 4 treatments, in which a corn-soybean meal diet was formulated to have graded levels of added fat (0, 1.5% and 3%) to titrate an energy density model (T1–T3). T4 replicated the 0% added fat formulation with CAG supplementation at 250 g/MT. Sows were weighed individually on entry, post-farrow (by calculation) and at weaning. Daily feed intakes (ADFI) were used for calculation of sow feed conversion ratio (FCR). Litter performance was characterized at birth, and size was standardized within 24h of farrow and within treatment to ensure uniform litter sizes (LS). Average wean weight (WWt) and pre-weaning mortality were determined. Litter weight distribution was also evaluated via individually weighed piglets, with consideration for pigs < 4.1kg BW. Data were analyzed as a RCBD, using sow as the experimental unit, treatment as the main effect, and standardized average weight and LS as covariates where appropriate. CAG tended to increase sow ADFI (P < 0.10) and yielded significant improvements in sow FCR (P < 0.01), comparable to T3. Although CAG group had lower standardized LS (P < 0.001), WWt was higher and equivalent to T3 upon use of standardized LS as a covariate. CAG tended to reduce the proportion of light pigs within the litter, when compared to T1. CAG improved the efficiency of sows, while increasing WWt of the offspring, suggesting an improvement in nutrient digestion and/or post absorption metabolic efficiency from typical lactation diets.

Integrative Approach in Law Understanding: the History of the Origin of Ideas and the Current State

Introduction. Right understanding is the most live, interesting and, at the same time, the uncertain and changeable area of researches which takes the central place as in the general theory of the right, and gains the increasing value in industry jurisprudence that is connected with its considerable teoretiko-methodological and applied potential which is shown in spheres of lawmaking and law-enforcement activity. Thus, right understanding represents research tools of the subject of knowledge which allow to study all range legal and, the based on them, state phenomena for the purpose of obtaining reliable knowledge of state and legal reality. In this regard integrative approach in right understanding which has rich history of the formation and development is of special interest, allows to perceive the right as integrally complete phenomenon, as much as possible retrieves its regulatory abilities and, provides achievement of criteria of scientific research: comprehensiveness, objectivity, historicism. Materials and Methods. In article an attempt of the analysis of integrative approach in right understanding from a position of history of origin of his ideas and assessment of the current state is made. A result of studying of scientific literature, generalization and comparison of the different points of view fat formulation of author’s determination of category “right understanding” and submission of the evidence-based integrative theory of right understanding which as much as possible conforms to requirements of time and has essential regulatory and guarding potential. Results. In article the category right understanding is comprehensively considered, different integrative theories of right understanding from a position of their origin and development are submitted, the value of modern integrative approach in right understanding is shown, perspectives of its further development are evaluated. Discussion and Conclusion. The author comes to the conclusion about the theoretical and methodological consistency and inevitability of the integrative approach in law understanding, which acts as a scientifically grounded type of legal thinking capable of comprehending the law on a truly scientific basis.

Model Sistem Tavuk Eti Emülsiyonlarında Sığır Karkas Yağı Yerine Tavuk Derisi Kullanımının Emülsiyon Karakteristikleri Üzerine Etkisi

Model system chicken emulsions were prepared by replacing 5, 10, 15 and 20 % beef fat with chicken skin. Moisture, protein, fat, ash and pH were determined in raw and heat processed emulsions. Emulsion samples were evaluated for cooking characteristics, TBA values and colour parameters (L*, a*, b*). Addition of chicken skin decreased fat content and increased moisture and protein content of emulsion samples. Chicken skin replacement significantly increased water holding capacity and cooking yield and decreased fluid release. Increasing chicken skin in formulation increased a* and b* values of emulsion samples. Therefore, adding of chicken skin instead of beef fat is useful in improving technological quality and producing low fat formulation.

Influence of a protein concentrate used as a fat substitute on the quality of cheese bread

The effects of the use of a protein concentrate as a fat substitute on the quality of cheese bread were investigated. Based on a 10% basic fat formulation, the substitution of 10, 25, 50, 75 and 100% of the oil in the formula was tested. Physical characteristics were measured, and sensorial parameters were determined. The products with lower levels of fat substitute had higher levels of acceptability. With the increase in the degree of substitution, the cheese bread products were harder, had a thicker crust and presented a less pleasant appearance, less pronounced cheese flavor and a lower degree of acceptance. The use of a fat substitute resulted in a product with a significantly lower fat content and a caloric reduction greater than 25%.