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Sample records for sausage instability

  1. Collisionless sausage instability

    International Nuclear Information System (INIS)

    Coppins, M.

    1989-01-01

    The Chew--Goldberger--Low (CGL) double adiabatic model [Proc. R. Soc. London Ser. A 236, 112 (1956)] is used to study the linear m = 0 (sausage) mode in a Z pinch operating in the collisionless, small ion Larmor radius regime. The model is valid in this case since the parallel heat flow is identically zero. A necessary and sufficient condition for stability, applicable to arbitrary (anisotropic) Z-pinch equilibria, is derived and the eigenvalue equation is solved for two classes of isotropic equilibria. Growth rates are shown to be lower than those of ideal magnetohydrodynamics (MHD). It is found that, in contrast to ideal MHD, the CGL eigenfunctions are characterized by an unperturbed inner region

  2. Nonlinear evolution of the sausage instability

    International Nuclear Information System (INIS)

    Book, D.L.; Ott, E.; Lampe, M.

    1976-01-01

    Sausage instabilities of an incompressible, uniform, perfectly conducting Z pinch are studied in the nonlinear regime. In the long wavelength limit (analogous to the ''shallow water theory'' of hydrodynamics), a simplified set of universal fluid equations is derived, with no radial dependence, and with all parameters scaled out. Analytic and numerical solutions of these one-dimensional equations show that an initially sinusoidal perturbation grows into a ''spindle'' or cylindrical ''spike and bubble'' shape, with sharp radial maxima. In the short wavelength limit, the problem is shown to be mathematically equivalent to the planar semi-infinite Rayleigh--Taylor instability, which also grows into a spike-and-bubble shape. Since the spindle shape is common to both limits, it is concluded that it probably obtains in all cases. The results are in agreement with dense plasma focus experiments

  3. Sausage instability threshold in a low energy plasma focus

    International Nuclear Information System (INIS)

    Zakaullah, M.; Nasir, M.; Khattak, F.Y.; Murtaza, G.

    1993-01-01

    Development of sausage instability (m = 0 mode) is studied in a small low energy Mather-type plasma focus. A shadow graphic study of the current sheath has shown that the focused plasma necks off during the radial phase before the maximum compression. This may indicate the lowering of the instability threshold. Three hook-type structures are observed which may not be due to the multifoci formation. The bubble shape structure is observed to be developed in the expansion phase. (author)

  4. Dynamics of sausage instabilities of a gas-puff Z-pinch

    International Nuclear Information System (INIS)

    Sopkin, Yu.V.; Dorokhin, L.A.; Koshelev, K.N.; Sidelnikov, Yu.V.

    1991-01-01

    The early stage of the sausage instability in a gas-puff Z-pinch has been registered in VUV and soft X-rays with a 10 ns framing camera. We hypothesize that the rings of plasma expanding from the sausage instability enable an alternative current path to dominate the formation of 'micropinches'. (orig.)

  5. Sausage instability in a proton-beam transport through wall-confined plasma channel

    International Nuclear Information System (INIS)

    Yamada, Tetsuo; Masugata, Katsumi; Matsui, Masao; Yatsui, Kiyoshi

    1983-01-01

    An instability observed previously in a 800-keV of proton-beam transport through a wall-confined, z-discharged plasma channel (1-m long) has been identified as a sausage type from measurements made using an image converter campera. Clear evidence of the sausage instability has been obtained from the streak and framing photographs. When the instability grows with time, the wavelength tends to increase. The pinch velocity of the channel has also been measured in a parameter space, which gives reasonable agreement with the existing theory. (author)

  6. Nonlinear development of the sausage instability in dense Z-pinches

    International Nuclear Information System (INIS)

    Colombant, D.; Mosher, D.

    1989-01-01

    In this paper, a 2d envelope model is described for the nonlinear development of the sausage instability in dense Z-pinches. Numerical solutions for various cases of interest are provided which lay the foundation for a quantitative model of nonthermal neutron emission in dense Z-pinches by determining the induced electric fields associated with the development of the instability

  7. Nonlinear full two-fluid study of m=0 sausage instabilities in an axisymmetric Z pinch

    International Nuclear Information System (INIS)

    Loverich, J.; Shumlak, U.

    2006-01-01

    A nonlinear full five-moment two-fluid model is used to study axisymmetric instabilities in a Z pinch. When the electron velocity due to the current J is greater than the ion acoustic speed, high wave-number sausage instabilities develop that initiate shock waves in the ion fluid. This condition corresponds to a pinch radius on the order of a few ion Larmor radii

  8. Two-stream sausage and hollowing instabilities in high-intensity particle beams

    International Nuclear Information System (INIS)

    Uhm, Han S.; Davidson, Ronald C.; Kaganovich, Igor

    2001-01-01

    Axisymmetric two-stream instabilities in high-intensity particle beams are investigated analytically by making use of the Vlasov-Maxwell equations in the smooth-focusing approximation. The eigenfunctions for the axisymmetric radial modes are calculated self-consistently in order to determine the dispersion relation describing collective stability properties. Stability properties for the sausage and hollowing modes, characterized by radial mode numbers n=1 and n=2, respectively, are investigated, and the dispersion relations are obtained for the complex eigenfrequency ω in terms of the axial wavenumber k and other system parameters. The eigenfunctions obtained self-consistently for the sausage and hollowing modes indicate that the perturbations exist only inside the beam. Therefore, the location of the conducting wall does not have an effect on stability behavior. The growth rates of the sausage and hollowing modes are of the same order of magnitude as that of the hose (dipole-mode) instability. Therefore, it is concluded that the axisymmetric sausage and hollowing instabilities may also be deleterious to intense ion beam propagation when a background component of electrons is presented

  9. Simulation of high-energy particle production through sausage and kink instabilities in pinched plasma discharges

    International Nuclear Information System (INIS)

    Haruki, Takayuki; Yousefi, Hamid Reza; Masugata, Katsumi; Sakai, Jun-Ichi; Mizuguchi, Yusuke; Makino, Nao; Ito, Hiroaki

    2006-01-01

    In an experimental plasma, high-energy particles were observed by using a plasma focus device, to obtain energies of a few hundred keV for electrons, up to MeV for ions. In order to study the mechanism of high-energy particle production in pinched plasma discharges, a numerical simulation was introduced. By use of a three-dimensional relativistic and fully electromagnetic particle-in-cell code, the dynamics of a Z-pinch plasma, thought to be unstable against sausage and kink instabilities, are investigated. In this work, the development of sausage and kink instabilities and subsequent high-energy particle production are shown. In the model used here, cylindrically distributed electrons and ions are driven by an external electric field. The driven particles spontaneously produce a current, which begins to pinch by the Lorentz force. Initially the pinched current is unstable against a sausage instability, and then becomes unstable against a kink instability. As a result high-energy particles are observed

  10. Sausage instability of Z-discharged plasma channel in LIB-fusion device

    International Nuclear Information System (INIS)

    Murakami, H.; Kawata, S.; Niu, K.

    1982-07-01

    Current-carring plasma channels have been proposed for transporting intense ion beams from diodes to a target in a LIB-fusion device. In this paper, the growth rate of the most dangerous surface mode, that is, axisymmetric sausage instability is examined for the plasma channel. The growth rate is shown to be smaller than that of the plasma channel with no fluid motion in a sharp boundary. It is concluded that the stable plasma channel can be formed. (author)

  11. Stabilization of sausage and kink instability modes of a plasma pinch by radial oscillations

    International Nuclear Information System (INIS)

    Bud'ko, A.B.; Kravchenko, Y.P.; Liberman, M.A.

    1995-01-01

    The growth of the global sausage (m=0) and kink (m=1) perturbations of a Z-pinch subject to radial oscillations is considered. It is demonstrated that the oscillations result in significant reduction of the growth rate of both kink and sausage instability modes with wavelengths long compared to the pinch radius. The analysis of stability is carried out in two ways. The first method is based on the averaging magnetohydrodynamic equations over the period of radial oscillations. The second one consists in the analysis of the growth of Fourier-components of perturbations. Numerical simulation demonstrates that even moderate radial oscillations cause reduction of the growth rate of long-wavelength sausage instabilities and complete stabilization of long kinks. This can be understood as a result of the effective gravitational field produced in the pinch by the oscillations. The effect in question can explain the anomalous stability of pinches with respect to the kink perturbations observed in experiments. copyright 1995 American Institute of Physics

  12. Streaming sausage, kink and tearing instabilities in a current sheet with applications to the earth's magnetotail

    Science.gov (United States)

    Lee, L. C.; Wang, S.; Wei, C. Q.; Tsurutani, B. T.

    1988-01-01

    This paper investigates the growth rates and eigenmode structures of the streaming sausage, kink, and tearing instabilities in a current sheet with a super-Alfvenic flow. The growth rates and eigenmode structures are first considered in the ideal incompressible limit by using a four-layer model, as well as a more realistic case in which all plasma parameters and the magnetic field vary continuously along the direction perpendicular to the magnetic field and plasma flow. An initial-value method is applied to obtain the growth rate and eigenmode profiles of the fastest growing mode, which is either the sausage mode or kink mode. It is shown that, in the earth's magnetotail, where super-Alfvenic plasma flows are observed in the plasma sheet and the ratio between the plasma and magnetic pressures far away from the current layer is about 0.1-0.3 in the lobes, the streaming sausage and streaming tearing instabilities, but not kink modes, are likely to occur.

  13. Kinetic study of the sausage mode of a resistive instability of a relativistic electron beam

    International Nuclear Information System (INIS)

    Gureev, K.G.; Zolotarev, V.O.; Stolbetsov, S.D.

    1984-01-01

    The nonlinear problem of the growth of the sausage mode of the resistive instability of a relativistic electron beam propagating without collisions through a tenuous plasma is solved. The plasma conductivity is assumed to be high, so that the wave phase velocity is low in comparison with the velocity of light. A kinetic approach is taken to the description of the beam. A numerical solution of the problem shows that this instability occurs in a cold, uniform beam. In the nonlinear stage of the instability the beam goes through states with a hollow structure. Suppression of the instability is found for a beam with a Bennett distribution function. The stabilization results from phase mixing of the beam particles

  14. A solvable self-similar model of the sausage instability in a resistive Z pinch

    International Nuclear Information System (INIS)

    Lampe, M.

    1991-01-01

    A solvable model is developed for the linearized sausage mode within the context of resistive magnetohydrodynamics. The model is based on the assumption that the fluid motion of the plasma is self-similar, as well as several assumptions pertinent to the limit of wavelength long compared to the pinch radius. The perturbations to the magnetic field are not assumed to be self-similar, but rather are calculated. Effects arising from time dependences of the z-independent perturbed state, e.g., current rising as t α , Ohmic heating, and time variation of the pinch radius, are included in the analysis. The formalism appears to provide a good representation of ''global'' modes that involve coherent sausage distortion of the entire cross section of the pinch, but excludes modes that are localized radially, and higher radial eigenmodes. For this and other reasons, it is expected that the model underestimates the maximum instability growth rates, but is reasonable for global sausage modes. The net effect of resistivity and time variation of the unperturbed state is to decrease the growth rate if α approx-lt 1, but never by more than a factor of about 2. The effect is to increase the growth rate if α approx-gt 1

  15. Sausage mode instability of thin current sheets as a cause of magnetospheric substorms

    Directory of Open Access Journals (Sweden)

    J. Büchner

    Full Text Available Observations have shown that, prior to substorm explosions, thin current sheets are formed in the plasma sheet of the Earth's magnetotail. This provokes the question, to what extent current-sheet thinning and substorm onsets are physically, maybe even causally, related. To answer this question, one has to understand the plasma stability of thin current sheets. Kinetic effects must be taken into account since particle scales are reached in the course of tail current-sheet thinning. We present the results of theoretical investigations of the stability of thin current sheets and about the most unstable mode of their decay. Our conclusions are based upon a non-local linear dispersion analysis of a cross-magnetic field instability of Harris-type current sheets. We found that a sausage-mode bulk current instability starts after a sheet has thinned down to the ion inertial length. We also present the results of three-dimensional electromagnetic PIC-code simulations carried out for mass ratios up to Mi / me=64. They verify the linearly predicted properties of the sausage mode decay of thin current sheets in the parameter range of interest.

    Key words. Magnetospheric physics (plasma waves and instabilities; storms and substorms · Space plasma physics (magnetic reconnection

  16. Proton-beam propagation through wall-confined plasma channel stabilized against sausage instability

    International Nuclear Information System (INIS)

    Nakahama, Masao; Nemoto, Masahiro; Masugata, Katsumi; Ito, Michiaki; Matsui, Masao; Yatsui, Kiyoshi

    1986-01-01

    Experimental results are presented of proton-beam (energy ∼ 650 keV) propagation through wall-confined plasma channel that is stabilized against sausage instability by an externally-applied longitudinal magnetic field. Significant improvement of beam-propagation efficiency has been obtained of ∼ 70 % compared with the previous experiment of ∼ 55 % without the magnetic field. The propagation can also be available up to ∼ 30 % even in a non-propagation region in a non-stabilized channel. (author)

  17. Sausage instabilities in electron current channels and the problem of fast ignition

    International Nuclear Information System (INIS)

    Das, A.

    2002-01-01

    In the fast ignition concept of laser fusion, an intense picosecond laser pulse incident on an overdense pellet is absorbed by nonlinear mechanisms and gets converted into inward propagating fast electron currents. PIC simulations show that the return shielding currents due to cold plasma interact with the incoming currents and intense Weibel, tearing and coalescence instabilities take place, which organize the current into a few current channels. The stability of these current channels is thus a topic of great interest. We have carried out linear and nonlinear studies of 2 - dimensional sausage instabilities of a slab model of the current channels in the framework of electron magnetohydrodynamic fluid approximation. The analytic calculations and numerical simulations for some simple velocity profiles show the presence of linear instability driven by velocity shear. Nonlinear studies on the saturation of instabilities and their reaction back on the relaxation of the velocity profile have also been made. A discussion of the consequences of such EMHD turbulence induced relaxation and stopping of fast electrons, for the fast ignition concept will be presented. (author)

  18. Development of sausage-type instability in a Z-pinch plasma column

    International Nuclear Information System (INIS)

    Vikhrev, V.V.; Ivanov, V.V.; Rozanova, G.A.

    1993-01-01

    The development of sausage-type instabilities in an initially homogeneous Z-pinch plasma column has been investigated by means of numerical modelling. It is shown that in the presence of short-wave perturbations of a Z-pinch boundary and a rarefied plasma surrounding the pinch, cavities filled with a rarefied plasma and with a magnetic field are formed in the plasma column. As a result of this cavity growth, small columns of dense plasma form on the axis in the Z-pinch which have a temperature substantially higher than the average plasma temperature in the plasma column. When deuterium is present in the pinch, these dense high temperature bunches can become a source of intensive neutron radiation. (author). 24 refs, 7 figs

  19. Kinetic theory of the sausage instability of a z-pinch

    International Nuclear Information System (INIS)

    Isichenko, M.B.; Kulyabin, K.L.; Yan'kov, V.V.

    1989-01-01

    A linear problem of z-pinch sausage development is considered taking into account the influence of kinetic effects for ideal scanning current. Plasma electrons are considered to be cold and ions - collisionless. It is also supposed that the magnetic field inside a pinch doesn't affect the motion of ions, which are reflected like in a mirror from a jump of an electric potential arising on the plasma boundary. In case of long-wave perturbations ka >1 the acount of kinetics leads to considerable decrease of the increment [(ka) 1/2 times] in comparison with the hydrodynamic description, that permits to explain the increased instability of z-pinches observed in experiments

  20. Sausage instabilities in the electron current layer and its role in the concept of fast ignition

    International Nuclear Information System (INIS)

    Das, Amita; Jain, Neeraj; Kaw, Predhiman; Sengupta, Sudip

    2004-01-01

    The fast ignition concept of laser fusion utilizes hot electrons produced at the surface of the target by an incident intense laser pulse for the creation of the hot spot for ignition. As the hot electrons move inwards to the core of the precompressed target, the electrons from the background plasma provide a return shielding current. Three dimensional PIC simulations have shown that intense Weibel, tearing and coalescence instabilities take place which organize the current distribution into a few current filaments. In each of these filaments the central core region constitutes a current due to the fast electrons propagating inwards towards the pellet core, while the outer cylindrical shell region carries the return shielding current. The presence of instabilities and their subsequent nonlinear development can hinder the propagation of fast electrons towards the core influencing the location of the hot spot for ignition. Earlier studies showing the existence of sausage-like modes were carried out in the nonrelativistic limit and under the assumption of equal electron densities of the fast and the cold electrons. The fast electron density, in general, differs considerably from the background plasma density as it is dependent on the incident laser intensity. This paper incorporates relativistic effects and also studies the dependence of the growth rate on the fast electron density. Finally, nonlinear saturation of the instability and its impact on the stopping of the fast electron motion towards the core have also been investigated using numerical simulations. The simulations have, however, currently been carried out for non-relativistic dynamics. The results show that the sheared velocity profile of the channel gets flattened, causing an effective drop in the inward moving current. (author)

  1. About the influence of phase mixing process and current neutralization on the resistive sausage instability dynamics of a relativistic electron beam

    Science.gov (United States)

    Kolesnikov, E. K.; Manuilov, A. S.; Petrov, V. S.; Zelensky, A. G.

    2018-05-01

    The resistive sausage instability of the relativistic electron beam in dense gas-plasma medium in the case of the generation of equilibrium return plasma current is investigated. In this situation the eigenvalue equation of this instability is obtained. The stabilizing and destabilizing effects of the phase mixing and generation of the return plasma current respectively have been shown.

  2. Sausage instabilities stabilized by radial motion in Z-discharged plasma channel for beam propagation in LIB-fusion

    International Nuclear Information System (INIS)

    Murakami, Hiroyuki; Kawata, Shigeo; Niu, Keishiro.

    1983-01-01

    The stability of current-carrying plasma channels, which have been proposed for transporting intense ion beams from the diodes to the target in LIB-fusion devices, is discussed. The growth rate of the most dangerous surface mode, that is, the axisymmetric sausage instabilities, are examined for plasma channels with or without radial fluid motion. The growth rate of the channel with radial fluid motion is shown to be far smaller than that of the channel with no fluid motion. It is concluded that a stable plasma channel can be formed by radial fluid motion. (author)

  3. Coupling of sausage, kink, and magneto-Rayleigh-Taylor instabilities in a cylindrical liner

    International Nuclear Information System (INIS)

    Weis, M. R.; Zhang, P.; Lau, Y. Y.; Gilgenbach, R. M.; Schmit, P. F.; Peterson, K. J.; Hess, M.

    2015-01-01

    This paper analyzes the coupling of magneto-Rayleigh-Taylor (MRT), sausage, and kink modes in an imploding cylindrical liner, using ideal MHD. A uniform axial magnetic field of arbitrary value is included in each region: liner, its interior, and its exterior. The dispersion relation is solved exactly, for arbitrary radial acceleration (-g), axial wavenumber (k), azimuthal mode number (m), liner aspect ratio, and equilibrium quantities in each region. For small k, a positive g (inward radial acceleration in the lab frame) tends to stabilize the sausage mode, but destabilize the kink mode. For large k, a positive g destabilizes both the kink and sausage mode. Using the 1D-HYDRA simulation results for an equilibrium model that includes a pre-existing axial magnetic field and a preheated fuel, we identify several stages of MRT-sausage-kink mode evolution. We find that the m = 1 kink-MRT mode has a higher growth rate at the initial stage and stagnation stage of the implosion, and that the m = 0 sausage-MRT mode dominates at the main part of implosion. This analysis also sheds light on a puzzling feature in Harris' classic paper of MRT [E. G. Harris, Phys. Fluids 5, 1057 (1962)]. An attempt is made to interpret the persistence of the observed helical structures [Awe et al., Phys. Rev. Lett. 111, 235005 (2013)] in terms of non-axisymmetric eigenmode

  4. "Sausage-string" appearance of arteries and arterioles can be caused by an instability of the blood vessel wall

    DEFF Research Database (Denmark)

    Jacobsen, Jens Christian Brings; Beierholm, Ulrik; Mikkelsen, Rene

    2002-01-01

    Vascular damage induced by acute hypertension is preceded by a peculiar pattern where blood vessels show alternating regions of constrictions and dilations ("sausages on a string"). The pattern occurs in the smaller blood vessels, and it plays a central role in causing the vascular damage. A rela...... phenomenon. Experimental data suggest that the structural changes induced by the instability may cause secondary damage to the wall of small arteries and arterioles in the form of endothelial hyperpermeability followed by local fibrinoid necrosis of the vascular wall.......Vascular damage induced by acute hypertension is preceded by a peculiar pattern where blood vessels show alternating regions of constrictions and dilations ("sausages on a string"). The pattern occurs in the smaller blood vessels, and it plays a central role in causing the vascular damage....... A related vascular pattern has been observed in larger vessels from several organs during angiography. In the larger vessels the occurrence of the pattern does not appear to be related to acute hypertension. A unifying feature between the phenomenon in large and small vessels seems to be an increase...

  5. Three-Dimensional Simulation of Plasma Deformation During Contact Opening in a Circuit Breaker, Including the Analysis of Kink Instability and Sausage Instability

    International Nuclear Information System (INIS)

    Abbasi, Vahid; Gholami, Ahmad; Niayesh, Kaveh

    2012-01-01

    A three-dimensional (3-D) transient model has been developed to investigate plasma deformation driven by a magnetic field and its influence on arc stability in a circuit breaker. The 3-D distribution of electric current density is obtained from a current continuity equation along with the generalized Ohm's law; while the magnetic field induced by the current flowing through the arc column is calculated by the magnetic vector potential equation. When gas interacts with an arc column, fundamental factors, such as Ampere's law, Ohm's law, the turbulence model, transport equations of mass, momentum and energy of plasma flow, have to be coupled for analyzing the phenomenon. The coupled interactions between arc and plasma flow are described in the framework of time-dependent magnetohydrodynamic (MHD) equations in conjunction with a K-ε turbulence model. Simulations have been focused on sausage and kink instabilities in plasma (these phenomena are related to pinch effects and electromagnetic fields). The 3-D simulation reveals the relation between plasma deformation and instability phenomena, which affect arc stability during circuit breaker operation. Plasma deformation is the consequence of coupled interactions between the electromagnetic force and plasma flow described in simulations. (plasma technology)

  6. Sausage instability of the z-pinch in InSb

    International Nuclear Information System (INIS)

    Markus, M.; Huebner, K.

    1975-01-01

    A differential equation for the perturbations of a stationary equilibrium, which takes into account the effects of extrinsic carriers, degeneration, induction of electric field, generation and recombination of carriers is used to study the z-pinch in n-InSb at 77 K. The calculations for the azimuthal wave number m = 0 lead to three oscillating modes, one of which is unstable above a certain threshold of the axial wavelength. This instability is caused by the nonconservation of plasma carriers. (orig.) [de

  7. Nonlinear State of Sausage-like Instability of Electron Current Channels in Fast Ignition Concept of Inertial Fusion

    International Nuclear Information System (INIS)

    Jain, Neeraj; Das, Amita; Kaw, Predhiman; Sengupta, Sudip

    2003-01-01

    This paper deals with a detailed fluid simulation study of linear and nonlinear aspects of the velocity shear modes in electron current channels in a two dimensional geometry. Simulation results clearly show the flattening of flow profile and the development of sausage like structures (kink structures, which are intrinsically three dimensional excitations, are ruled out in the present simulations) which grow linearly and eventually saturate by nonlinear effects. An analytic understanding of the nonlinear saturation mechanism is also provided

  8. dry sausage

    African Journals Online (AJOL)

    AJB SERVER

    2006-08-17

    Aug 17, 2006 ... production, proximate composition, sensory characteristics and microbial characteristics in sausage. (LAB count and .... flavour were determined by a twelve-member trained flavour and colour descriptive attribute panel using.

  9. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.

    Science.gov (United States)

    Nieto, Gema; Martínez, Lorena; Castillo, Julian; Ros, Gaspar

    2017-08-01

    Olive oil, hydroxytyrosol and walnut can be considered ideal Mediterranean ingredients for their high polyphenolic content and healthy properties. Three extracts of hydroxytyrosol obtained using different extraction processes (HXT 1, 2, 3) (50 ppm) were evaluated for use as antioxidants in eight different chicken sausage formulas enriched in polyunsaturated fatty acids (2.5 g 100 g -1 walnut) or using extra virgin olive oil (20 g 100 g -1 ) as fat replacer. Lipid and protein oxidation, colour, emulsion stability, and the microstructure of the resulting chicken sausages were investigated and a sensory analysis was carried out. The sausages with HXT extracts were found to decrease lipid oxidation and to lead to the loss of thiol groups compared with control sausages. Emulsion stability (capacity to hold water and fat) was greater in the sausages containing olive oil and walnut than in control sausages. In contrast, the HXT extracts produced high emulsion instability (increasing cooking losses). Sensory analysis suggested that two of the HXT extracts studied (HXT 2 and HXT 3 ) were unacceptable, while the acceptability of the other was similar to that of the control products. Sausages incorporating HXT showed different structures than control samples or sausages with olive oil, related to the composition of the emulsion. These results suggest the possibility of replacing animal fat by olive oil and walnut in order to produce healthy meat products. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  10. Sausage mode stability boundaries: enumeration and verification

    International Nuclear Information System (INIS)

    Chambers, F.W.

    1980-01-01

    An axially symmetric sausage mode instability has been observed using particle simulation codes to propagate beams with a high degree of current neutralization. In this report the stability boundaries in terms of the magnitude and location of the return current are delineated for beams with square, Gaussian, and Bennett radial current profiles using the theoretical analysis of others. For the case in which the return current is held fixed as the beam propagates, a detailed comparison is made between the theoretical predictions and the results of the RINGFAST single disk particle simulation code. Agreement between theory and code results is good although the code results do show a slightly larger than predicted unstable region

  11. Yersinia enterocolitica in fermented sausages

    Science.gov (United States)

    Mitrović, R.; Janković, V.; Baltić, B.; Ivanović, J.

    2017-09-01

    Different types of food, among them meat, can be the cause of food-borne diseases, and infections are commonly caused by Campylobacter, Salmonella, Yersinia enterocolitica, verotoxic Escherichia coli and Listeria monocytogenes. All these bacteria, depending on a number of factors, including animal species, geographical origin, climatic factors, methods of animal breeding and meat production, could cause disease. Here, we summarise results on production of different groups of sausages produced with or without added starter culture, and contaminated with Y.enterocolitica (control sausages were not contaminated). During the ripening, changes in the microbiological status of the fermented sausages and their physical and chemical properties were monitored. For all tests, standard methods were used. In these fermented sausages, the number of Y. enterocolitica decreased during ripening. The number of Y. enterocolitica was statistically significantly lower in sausages with added starter culture on all days of the study Zoonotic pathogens in meat should be controlled through the complete production chain, from the farms to consumers, in order to reduce the probability of disease in humans. However, the necessary controls in the production chain are not the same for all bacteria.

  12. Numerical investigations of Z-pinch plasma instabilities

    International Nuclear Information System (INIS)

    Duan Yaoyong; Guo Yonghui; Wang Wensheng; Qiu Aici

    2004-01-01

    A two-dimensional, radiation magneto-hydrodynamics model is applied to the simulation of Z-pinch plasma sausage instability. Different implosion mechanisms in the cases of the existence and the non-existence of instability are analyzed, and the effects of various initial density perturbation levels on the x-ray power and energy are investigated. Numerical results show that x-ray energy output is not susceptive to sausage instabilities in a certain extent but x-ray power versus time is evidently dependent on the instabilities. In addition, this paper also studies the effects of numerical treatment of extreme low density in Z-pinch simulations on numerical results

  13. MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE

    Directory of Open Access Journals (Sweden)

    Ana Maria Simion Ciuciu

    2011-09-01

    Full Text Available Selected starter cultures were used to produce the traditional Romanian dry cured sausage, Dacia. A control sausage was produced without starter culture (sausage A, one with L. sakei CECT 5964 and S. equorum SA25 (sausage B and one with L. sakei CECT 5964, S. equorum SA25 and L. acidophilus CECT 903 (sausage C. Samples from each batch of sausages were taken at 0 (mix before stuffing, and after 2, 4, 7, 14, 21 and 28 days of ripening. Counts of total aerobic mesophilic flora, lactic acid bacteria, salt tolerant flora, and Enterobacteriaceae and some physical-chemical parameters (moisture, NaCl, pH and aw values were determined. High microbial counts (log CFU were observed with values at the end of ripening period: for lactic acid bacteria 9.77 (A, 11.47 (B and 11.19 (C; for total aerobic mesophilic flora 9.89 (A, 11.38 (B and 11.30 (C; for salt tolerant flora 4.45 (A, 5.31 (B and 5.27 (C. The starter cultures had a significant inhibitory effect on Enterobacteriaceae counts (log CFU, values at the end of ripening period being 1.32 (A, 0.33 (B and not detected (C. A significant decrease in the pH values is observed until the seventh day of ripening, showing a slight, but progressive increase after the 14th day of ripening. Results show that the production and ripening process in a pilot scale chamber under controlled conditions contributes in obtaining safe and homogeneous products.

  14. Stabilizing effect of gas conductivity evolution on the resistive sausage mode of a propagating beam

    International Nuclear Information System (INIS)

    Lampe, M.; Joyce, G.

    1983-01-01

    Previous theoretical work has shown that a highly current-neutralized charged particle beam propagating in a preionized plasma channel of fixed conductivity is subject to a resistive sausage instability. It is shown that the instability is stabilized, for the case of beam propagation into an initially un-ionized gas, when the effect of beam-collisional ionization on the gas conductivity is modeled fully self-consistently

  15. Simulation of the dynamics of sausage development in a z pinch with a high rate of thermonuclear heat production

    International Nuclear Information System (INIS)

    Vikhrev, V.V.; Rozanova, G.A.

    1993-01-01

    The development of the sausage instability in a z pinch is accompanied by the formulation of a high-temperature plasma. This high-temperature region initiates a wave of thermonuclear burning propagating along the pinch. A numerical solution of the MHD equations has been carried out, taking into account plasma energy losses through radiation and thermonuclear heating. Results of calculations on the growth of the sausage instability are presented for ρr = 0.23 g/cm 2 . It is accompanied by the development of a stable wave of thermonuclear burning. 12 refs., 4 figs

  16. Sausage mode of a high density Z-pinch

    International Nuclear Information System (INIS)

    Pereira, N.; Rostoker, N.

    1983-01-01

    In Z-pinch experiments at Maxwell Laboratories, Inc., growth rates have been measured by observing optical emission along the pinch axis. Growth rates estimated by means of the usual model of a pinch involving an incompressible fluid and a surface current are too large by a factor of 2-4. X-ray pinhole photographs generally have the appearance of a series of beads that would be expected from instability of the sausage mode. In some cases, particularly the implosion of large diameter wire arrays with BLACKJACK 5, the beads disappear and only the kink instability is apparent. Generalizing the pinch model to include compressibility does not significantly alter the predictions. A further generalization to include distributed current has therefore been considered. It seems likely that the current can penetrate significantly during the lifetime of the pinch. We consider a model of the pinch that is initially an infinite cylinder. For the sausage mode, stability is determined by a simple second order differential equation together with the boundary condition that follows from the wave number and the frequency of the instability

  17. Preservation of ferm ented sausage by radiation

    International Nuclear Information System (INIS)

    Cao Hong; Xiao Huan; Zhai Jianqing; Han Yan; Chen Xiulan; Yu Hai; Jiang Yunsheng

    2014-01-01

    To extend the shelf time of the fermented sausages. The fermented sausages were irradiated by different irradiation dose, and the quality of the fermented sausages were studied. The aerobic bacterial count of above 4 kGy irradiated sample was less than l.2 × lO"3 cfu/g at 90 d storage and lower than that of the state standards. The sensory evaluation of fermented sausages was acceptable. There were significant differences on the water contents between irradiated sausage and CK (p 0.05). pH values of 0∼2 kGy groups were significantly higher than that of 4∼6 kGy groups. The content of flavor, sarcoplasmic and myofibrillar protein in irradiated fermented sausages were higher than unirradiated. By irradiation, we can improve the fermented sausages hygiene, extend its shelf time and also increase the content and type of flavor in the fermented sausages, easy to form the unique flavor irradiated products accepted by customers. (authors)

  18. OBSERVATIONS OF SAUSAGE MODES IN MAGNETIC PORES

    International Nuclear Information System (INIS)

    Morton, R. J.; Erdelyi, R.; Jess, D. B.; Mathioudakis, M.

    2011-01-01

    We present here evidence for the observation of the magnetohydrodynamic (MHD) sausage modes in magnetic pores in the solar photosphere. Further evidence for the omnipresent nature of acoustic global modes is also found. The empirical decomposition method of wave analysis is used to identify the oscillations detected through a 4170 A 'blue continuum' filter observed with the Rapid Oscillations in the Solar Atmosphere (ROSA) instrument. Out of phase, periodic behavior in pore size and intensity is used as an indicator of the presence of magnetoacoustic sausage oscillations. Multiple signatures of the magnetoacoustic sausage mode are found in a number of pores. The periods range from as short as 30 s up to 450 s. A number of the magnetoacoustic sausage mode oscillations found have periods of 3 and 5 minutes, similar to the acoustic global modes of the solar interior. It is proposed that these global oscillations could be the driver of the sausage-type magnetoacoustic MHD wave modes in pores.

  19. On the instability increments of a stationary pinch

    International Nuclear Information System (INIS)

    Bud'ko, A.B.

    1989-01-01

    The stability of stationary pinch to helical modes is numerically studied. It is shown that in the case of a rather fast plasma pressure decrease to the pinch boundary, for example, for an isothermal diffusion pinch with Gauss density distribution instabilities with m=0 modes are the most quickly growing. Instability increments are calculated. A simple analytical expression of a maximum increment of growth of sausage instability for automodel Gauss profiles is obtained

  20. Meat quality of goat and sheep sausages

    OpenAIRE

    Teixeira, A.; Pereira, Etelvina; Rodrigues, Sandra

    2012-01-01

    The main objective of this work was to contribute to the characterization of a new product, based on goat and sheep meat with a strategy, which gives value-added to meat from culled goats and sheep, which have a very low commercial price. Carcasses from animals weighing more than the body weight allowed by PDO label specifications were used to produce fresh sausages. Sheep and goats sausages were produced in a traditional industry, in Northeast Portugal. The following character...

  1. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.

    Science.gov (United States)

    Jin, S K; Choi, J S; Choi, Y J; Lee, S J; Lee, S Y; Hur, S J

    2015-07-01

    Pork meat sausages were prepared using protein hydrolysates from mechanically deboned chicken meat (MDCM). In terms of the color, compared to the controls before and after storage, the redness (a*) was significantly higher in sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate. After storage, compared to the other sausage samples, the yellowness (b*) was lower in the sausages containing ascorbate and sodium erythorbate. TBARS was not significantly different among the sausage samples before storage, whereas TBARS and DPPH radical scavenging activities were significantly higher in the sausagescontainingascorbate and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. In terms of sensory evaluation, the color was significantly higher in the sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. The "off-flavor" and overall acceptability were significantly lower in the sausages containing MDCM hydrolysates than in the other sausage samples. In most of the developed countries, meat from spent laying hens is not consumed, leading toan urgent need for effectively utilization or disposal methods. In this study, sausages were prepared using spent laying hens and protein hydrolysates from mechanically deboned chicken meat. Sausage can be made by spent laying hens hydrolysates, although overall acceptability was lower than those of other sausage samples. © 2015 Institute of Food Technologists®

  2. Health and Safety Considerations of Fermented Sausages

    Directory of Open Access Journals (Sweden)

    Askild Holck

    2017-01-01

    Full Text Available Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

  3. sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    user

    Sensory analysis of cooked fresh meat sausages containing beef offal. 22 .... Trained and consumer pan- els from the local black ... selected as the best formulations or recipes, as judged by the ... loosening of the sausage from the pan with a.

  4. Aroma components from dried sausages fermented with Staphylococcus xylosus

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    1994-01-01

    Sausages with and without Staphylococcus xylosus were manufactured with four replicates. Antibiotics and a fungicide to inhibit growth of naturally occuring microorganisms were added to the control sausages. The volatile compounds from the sausages were collected and identified by gas chromatogra...... amounts of free fatty acids, it seemed to be of no importance to aroma development. It is therefore questionable whether lipolytic activity of starter cultures has an influence on sausage flavour....

  5. Hybrid simulations of current-carrying instabilities in Z-pinch plasmas with sheared axial flow

    International Nuclear Information System (INIS)

    Sotnikov, Vladimir I.; Makhin, Volodymyr; Bauer, Bruno S.; Hellinger, Petr; Travnicek, Pavel; Fiala, Vladimir; Leboeuf, Jean-Noel

    2002-01-01

    The development of instabilities in z-pinch plasmas has been studied with three-dimensional (3D) hybrid simulations. Plasma equilibria without and with sheared axial flow have been considered. Results from the linear phase of the hybrid simulations compare well with linear Hall magnetohydrodynamics (MHD) calculations for sausage modes. The hybrid simulations show that sheared axial flow has a stabilizing effect on the development of both sausage and kink modes

  6. Sausage and Kink EMHD Instabilities and Fast Electron transport

    International Nuclear Information System (INIS)

    Das, A.; Jain, N.; Kaw, P.; Sengupta, S.

    2005-01-01

    In the fast ignition concept of laser fusion it is desirable that the hot electron beam generated at the critical layer by the ignitor laser pulse propagates an adequate distance and deposits its energy to the compressed target core in a sufficiently localized region for the creation of hot spot. The mechanisms responsible for energy deposition can be due to (i) the classical coulomb collision cross section and (ii) collective interaction of the beam plasma system. The present work demonstrates a possible electromagnetic turbulence aided collective mechanism of stopping of the energetic electron flow in plasma. (Author)

  7. Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure.

    Science.gov (United States)

    Yuste, J; Mor-Mur, M; Capellas, M; Guamis, B; Pla, R

    1999-06-01

    The effect of high pressure processing at high temperature on texture and color of frankfurter-type sausages made with different contents of mechanically recovered poultry meat (MRPM) was evaluated and compared with that of a standard cooking process. Five types of sausages containing 100, 75, 50, 25, and 0% MRPM and 0, 25, 50, 75, and 100% of minced pork meat (MPM), respectively, were manufactured. They were pressurized at 500 MPa for 30 min at 50, 60, 70, and 75 C or cooked at 75 C for 30 min. Pressure-treated sausages were less springy and firm, but more cohesive. Moreover, color of pressurized sausages was lighter and more yellow than that of conventionally cooked sausages. Addition of MPM increased cohesiveness, hardness, and force at 80% compression. Minced pork meat also caused the appearance of sausages to be lighter, less red, and less yellow. Cooked sausages made with MRPM can have an attractive appearance and texture via high pressure processing.

  8. Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fructiosa extracts in Dutch style fermented sausages

    NARCIS (Netherlands)

    Miliauskas, G.; Mulder, E.; Linssen, J.P.H.; Houben, J.H.; Beek, van T.A.; Venskutonis, P.R.

    2007-01-01

    Antioxidative properties of Geranium macrorrhizum, Potentilla fruticosa and Rosmarinus officinalis (as a reference) extracts were evaluated in Dutch style fermented sausages. Extracts were incorporated into sausages during preparation. The sausages were subsequently fermented, tested and compared to

  9. Meat mixture detection in Iberian pork sausages.

    Science.gov (United States)

    Ortiz-Somovilla, V; España-España, F; De Pedro-Sanz, E J; Gaitán-Jurado, A J

    2005-11-01

    Five homogenized meat mixture treatments of Iberian (I) and/or Standard (S) pork were set up. Each treatment was analyzed by NIRS as a fresh product (N=75) and as dry-cured sausage (N=75). Spectra acquisition was carried out using DA 7000 equipment (Perten Instruments), obtaining a total of 750 spectra. Several absorption peaks and bands were selected as the most representative for homogenized dry-cured and fresh sausages. Discriminant analysis and mixture prediction equations were carried out based on the spectral data gathered. The best results using discriminant models were for fresh products, with 98.3% (calibration) and 60% (validation) correct classification. For dry-cured sausages 91.7% (calibration) and 80% (validation) of the samples were correctly classified. Models developed using mixture prediction equations showed SECV=4.7, r(2)=0.98 (calibration) and 73.3% of validation set were correctly classified for the fresh product. These values for dry-cured sausages were SECV=5.9, r(2)=0.99 (calibration) and 93.3% correctly classified for validation.

  10. THE MICROBIOLOGY OF SOUTH AFRICAN DRIED SAUSAGE

    African Journals Online (AJOL)

    THE MICROBIOLOGY OF SOUTH AFRICAN DRIED SAUSAGE. W.H. Holzapfel and A.N. Hail. Receipt of MS s.3.76. Department of Microbiology and Plant Pathology, University of hetoria and. Animol and Dairv Science Reseorch Institute, Irene. OPSOMMING: DIE MIKROBIOLOGIE VAN SUID.AFRIKAANSE DROiWORS.

  11. Nonlinear stage of a Z-pinch instability

    International Nuclear Information System (INIS)

    Garanin, S.F.; Chernyshev, Y.D.

    1987-01-01

    The nonlinear evolution of the sausage instability is analyzed for a Z-pinch with a fully developed skin effect in the current. Two-dimensional numerical calculations carried out on the sausage instability show that its occurrence leads to a stage describable by a self-similar solution when the length of the neck is fixed and the plasma compression is isentropic. At a perturbation wavelength small in comparison with the pinch radius, this stage is preceded by a stage which reduces to a nonlinear Rayleigh--Taylor instability. The dynamics of the motion of magnetic field ''bubbles'' and of plasma ''jets'' is analyzed in this case. The plasma jets emerging from the pinch do not block the pinch from the current source

  12. Modified broken rice starch as fat substitute in sausages

    Directory of Open Access Journals (Sweden)

    Valéria Maria Limberger

    2011-09-01

    Full Text Available The demand for low-fat beef products has led the food industry to use fat substitutes such as modified starch. About 14% of broken rice is generated during processing. Nevertheless, this by-product contains high levels of starch; being therefore, great raw material for fat substitution. This study evaluated the applicability of chemically and physically modified broken rice starch as fat substitute in sausages. Extruded and phosphorylated broken rice was used in low-fat sausage formulation. All low-fat sausages presented about 55% reduction in the fat content and around 28% reduction in the total caloric value. Fat replacement with phosphorylated and extruded broken rice starch increased the texture acceptability of low-fat sausages, when compared to low-fat sausages with no modified broken rice. Results suggest that modified broken rice can be used as fat substitute in sausage formulations, yielding lower caloric value products with acceptable sensory characteristics.

  13. Consumer perception and acceptance of pork and chicken sausage

    Science.gov (United States)

    Ristić, M.; Troeger, K.; Đinović-Stojanović, J.; Knežević, N.; Damnjanović, M.

    2017-09-01

    This study was performed to evaluate consumers’ perception and acceptance of selected pork and chicken sausage (budim and chicken sausages, respectively) from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1157) in three retail stores in Belgrade. Consumers were asked for their preference for taste, salt content and smoke of two sausages and to recognize the kind of meat which was used to make these meat products. Consumers evaluated taste, salt content and smoke flavor of budim and chicken sausages with the highest percentage of the best offered answer. Between 47-55%, 72-76% and 82-84% of consumers evaluated the taste of sausages as good, the salt content as well-balanced and the smoke flavor as balanced, respectively. Tukey’s HSD test was applied to analyze variations of male and female perception and acceptance of analyzed sausages.

  14. Studies on the quality of duck meat sausages during refrigeration.

    Science.gov (United States)

    Naveen, Z; Naik, B R; Subramanyam, B V; Reddy, P M

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). Duck meat sausages were prepared by utilizing raw and partially cooked duck meat with addition of soy flour at 10% level as a binder. Different quality characteristics like physical and chemical characteristics, proximate composition, and organoleptic characteristics were evaluated. Cooking loss of partially cooked meat sausages was lower than raw duck meat sausages, whereas emulsion stability and 2-thiobarbituric acid (TBA) values of raw duck meat sausages were lesser than partially cooked meat sausages. Cooking loss and emulsion stability decreased in both types of meat sausages, while, 2-TBA values increased as refrigerated storage progressed for 14 days. Percent moisture content of raw duck meat sausages was higher than partially cooked meat sausages, which decreased in both types of meat sausages as refrigerated storage progressed for 14 days. Percent crude protein (CP) and percent ether extract (EE) content of partially cooked duck meat sausages were higher than raw duck meat sausages. Regardless of type of meat used, refrigerated storage of sausages increased CP and EE up to 10th day but decreased upon further storage up to 14th day. Organoleptic scores for raw duck meat sausages were higher than partially cooked duck meat sausages and all the scores decreased with an increase in the storage period. However the scores were within the acceptable limits. The findings prove that, duck meat can be effectively acclaimed as an alternative avenue to meet the escalating

  15. Volatile compounds analysis of Dacia sausage, a traditional Romanian dry cured sausage

    Directory of Open Access Journals (Sweden)

    Ana Maria SIMION CIUCIU

    2014-12-01

    Full Text Available Three batches of Dacia sausage were produced as follows: one without starter culture and two with a mix of starter cultures. Volatiles were extracted by a purgeand- trap method and analyzed by gas chromatographic/mass spectrometry. Approximately 43 compounds were identified. The substances identified belong to: aldehydes, alcohols, ketones, hydrocarbons, esters, acids, furans. Results indicated that the most abundant class of chemical substances in flavor at the end of the ripening process was esters, followed by aldehydes, hydrocarbures and terpenes. This could only indicate the high microbial esterification activity that took place in the batches. It was possible to differentiate between the three sausages applying a discriminant analysis.

  16. Extent of microbial contamination of sausages sold in two Nigerian ...

    African Journals Online (AJOL)

    Three shops were randomly selected in Abeokuta (South-West Nigeria) and Benin-City (South-South Nigeria) for the purchase of sausages which were then screened for microbial contamination. For the Abeokuta sausage samples the total aerobic counts ranged from 2.06-2.80 x 106 cfu/g; Staphylococcus aureus count ...

  17. 9 CFR 319.141 - Fresh pork sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fresh pork sausage. 319.141 Section... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh...

  18. 9 CFR 319.160 - Smoked pork sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Smoked pork sausage. 319.160 Section... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Uncooked, Smoked Sausage...

  19. Interactions of fungi from fermented sausage with regenerated cellulose casings

    Science.gov (United States)

    Hassan K. Sreenath; Thomas W. Jeffries

    2011-01-01

    This research examined cellulolytic effects of fungi and other microbes present in cured sausages on the strength and stability of regenerated cellulose casings (RCC) used in the sausage industry. Occasionally during the curing process, RCC would split or fail, thereby leading to loss of product. The fungus Penicillium sp. BT-F-1, which was isolated from fermented...

  20. Aspects of quality assurance in processing natural sausage casings

    NARCIS (Netherlands)

    Wijnker, J.J.

    2009-01-01

    Natural sausage casings are produced from the intestines of various species and used as edible containers for many different types of sausage around the world. Casings must therefore be fit for human consumption and must meet all food safety and hygiene requirements that apply to food of animal

  1. Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages.

    Science.gov (United States)

    Bover-Cid, Sara; Miguelez-Arrizado, M Jesús; Luz Latorre Moratalla, L; Vidal Carou, M Carmen

    2006-01-01

    Biogenic amine accumulation was studied in spontaneously fermented sausages (Fuet) manufactured from unfrozen-fresh meat (U-sausages) and frozen-thawed meat (F-sausages). The aim was to investigate whether the frozen storage of raw materials affects the microbial composition and its aminogenic activity during sausage fermentation. Tyramine was the major amine in all sausages. Although the final levels were similar, tyramine accumulated more rapidly in F-sausages, which contained putrescine as the second amine. By contrast, U-sausages accumulated much more cadaverine than putrescine. F-sausages showed a slightly lower pH and free amino acid content as well as higher counts of technological flora (lactic acid and gram positive catalase positive bacteria) and lower counts of enterobacteria. Therefore, to freeze the meat raw materials for few days before sausage manufacture could be a useful practice, especially for the artisan fermented sausages (without starter), because it helps to reduce enterobacteria development and cadaverine production.

  2. Production control system specified quality sausage products

    Directory of Open Access Journals (Sweden)

    A. V. Tokarev

    2016-01-01

    Full Text Available The problem of management of production target in technological system of production of sausages of the set quality is considered in article. Decomposition of technological system is considered. Functions of management are allocated: formation of an optimum compounding of forcemeat, expert analysis of a compounding, laboratory analysis of a compounding and its statement. Information technology of interaction of these functions is offered. The mathematical problem definition of finding of an optimum compounding meat product with use of possible substitutes of ingredients is presented. This mathematical problem is a classical linear programming problem whose solution has the standard program. Since the manufacture of the finished product are various nonlinear effects are taken into account at the present time it is practically impossible, the methodology provided in this operation "Expert analysis of the formulation" and "Laboratory analysis of the finished product." An example of calculating the optimum alternative base recipe "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002. For an alternative formulation demands were made at a cost of meat, the ingredient composition, as well as the final product organoleptic and physic-chemical indicators should comply with regulatory requirements "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002. Indicator acid activity (pH calculated stuffing formulation should be in the range 6.0-6.3. As a partial replacement for the main raw material have been proposed acceptable substitutes. It was necessary to calculate on the basis of the formulation "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002 optimal price and quality alternative formulation. As a result of depreciation of the value of alternative stuffing recipe was 14,5 % when all of the restrictions on the consumer properties. The proposed information technology implemented in the software package "Multi

  3. Nutrient Composition of Retail Samples of Australian Beef Sausages

    Directory of Open Access Journals (Sweden)

    Judy Cunningham

    2015-11-01

    Full Text Available Some nutrient data for beef sausages in Australia’s food composition table, NUTTAB 2010, is over 25 years old and may no longer reflect the composition of this popular food. To update this, 41 retail samples of fresh beef sausages were purchased in Melbourne, Australia, in May 2015. Each purchase was analysed, uncooked, for moisture, protein and fat. Sausages were then grouped by fat content into one of three composites and analysed for a wide range of nutrients, before and after dry heat cooking, the most popular sausage cooking method. Fat content in raw sausages averaged 14.9 g/100 g, 30% lower than NUTTAB values, varying from 7.3 to 22.6 g/100 g. This indicates it is possible to formulate leaner sausages that meet consumer expectations and may qualify for certain nutrition labelling statements. Under current Australian labelling requirements, two low fat sausages contain sufficient protein, B12, niacin, phosphorus and zinc to qualify as a good source of these nutrients and sufficient iron, selenium and vitamin A to qualify as a source of these. Sodium levels are higher than fresh beef, ranging from 680 to 840 mg/100 g. These data will be used to update NUTTAB and support product labelling and consumer education.

  4. Implication of human handling on packaged sausage rolls during sale

    Directory of Open Access Journals (Sweden)

    Coolborn AKHARAIYI FRED

    2016-08-01

    Full Text Available In other to identify the implication of human handling of packaged sausage rolls after production, a microbiological safety evaluation was carried out on sausage rolls sold on street and in shops. Among the sausage rolls, gala purchased from street vendors has the highest bacterial load of 2.82 × 104 CFU/g and 4.3 × 106 spore/g of fungal load, followed by meaty with bacterial load of 1.71 × 104 CFU/g and fungal load of 1.6 × 105 spore/g and was least in rite sausage roll with 1.46 × 104 CFU/g and 1 × 105 spore/g bacterial and fungal loads respectively. Seventeen bacteria species were isolated from both street vended and shop sold sausage rolls, the isolates identified including: Bacillus cereus, Acinetobacter calcoaceticus, Alcaligenes faecalis, Citrobacter freundii, Klebsiella ozaenae, Staphylococcus epidermidis, Enterobacter aerogenes, Staphylococcus aureus, Aeromonas hydrophila, Plesiomonas shigelloides, Moraxella catarhalis, Bacillus substilis, Escherichia coli, Salmonella typhi, Aeromonas anaerogenes, Aerococcus viridans and Azomonas agilis. Five fungi species were isolated from street vended sausage rolls only. The fungal species are Penicillium notatum, Aspergillus parasiticus, Aspergillus flavus, Penicillium italicum and Gliocephalis spp. From this study, street vended samples have higher microbial contamination than shop sold sausage rolls due to improper handling during sales.

  5. [Smoked sausages and food additives: evaluation of total mutagenic activity].

    Science.gov (United States)

    Dugan, A M; Tkacheva, D L

    2011-01-01

    The paper deals with the evaluation of the total mutagenic activity of samples of the inorganic and organic fractions of three technology smoked sausages (boiled-smoked, semi-smoked, and raw-smoked) and some food additives used to manufacture the above sausages. Their mild and moderate mutagenic effects were recorded in a Salmonella typhimurium bacterial test system with a metabolic activation system. Physicochemical analysis of the fractions of the smoked sausages has shown that their study samples are substantially contaminated with heavy metals and representatives of polycyclic aromatic hydrocarbons, partially causing the mutagenic effects observed.

  6. Nonlinear integral equations for the sausage model

    Science.gov (United States)

    Ahn, Changrim; Balog, Janos; Ravanini, Francesco

    2017-08-01

    The sausage model, first proposed by Fateev, Onofri, and Zamolodchikov, is a deformation of the O(3) sigma model preserving integrability. The target space is deformed from the sphere to ‘sausage’ shape by a deformation parameter ν. This model is defined by a factorizable S-matrix which is obtained by deforming that of the O(3) sigma model by a parameter λ. Clues for the deformed sigma model are provided by various UV and IR information through the thermodynamic Bethe ansatz (TBA) analysis based on the S-matrix. Application of TBA to the sausage model is, however, limited to the case of 1/λ integer where the coupled integral equations can be truncated to a finite number. In this paper, we propose a finite set of nonlinear integral equations (NLIEs), which are applicable to generic value of λ. Our derivation is based on T-Q relations extracted from the truncated TBA equations. For a consistency check, we compute next-leading order corrections of the vacuum energy and extract the S-matrix information in the IR limit. We also solved the NLIE both analytically and numerically in the UV limit to get the effective central charge and compared with that of the zero-mode dynamics to obtain exact relation between ν and λ. Dedicated to the memory of Petr Petrovich Kulish.

  7. Hosing, sausaging, filamentation and side-scatter of a high-intensity short-pulse laser in an under-dense plasma

    International Nuclear Information System (INIS)

    Najmudin, Z.; Krushelnick, K.; Clark, E.L.; Salvati, M.; Santala, M.I.K.; Tatarakis, M.; Dangor, A.E.

    2000-01-01

    Previous studies of high-intensity short-pulse laser beams propagating in under-dense plasma have relied on spectrally integrated Thomson scattering images. Though interesting, many significant features of the interaction cannot be diagnosed by this method. We report on shadow-graphy and spectrally resolved Thomson scattering of such an interaction. These images reveal many processes previously predicted but unseen, such as the Raman side-scatter and filamentation instabilities. Also the interaction is shown to clearly demonstrate many propagation instabilities such as 'sausaging' and 'hosing' for the first time. (authors)

  8. Cheese powder as an ingredient in emulsion sausages

    DEFF Research Database (Denmark)

    Chen, Xiang; Ruiz Carrascal, Jorge; Petersen, Mikael Agerlin

    2017-01-01

    Different types of cheese powder were added to meat emulsion sausages in order to address its influence on chemical composition, volatile compounds profile and sensory properties, and its potential to reduce salt content through boosting saltiness. Addition of cheese powder to emulsion sausages...... modified their profile of volatile compounds. Blue cheese increased some ketones, alcohols, and esters, while brown cheese brought typical Maillard reaction compounds. Overall, addition of cheese powders to sausages enhanced the intensity of flavour traits. A mixture of hard and blue cheese powder showed...... the highest effect on boosting saltiness, while brown cheese powder showed the strongest umami and meat flavour boosting effect, and sausages with added blue cheese powder showed a more intense aftertaste. Hardness significantly increased due to the addition of blue cheese powder. Addition of cheese powder...

  9. Reducing fat and sodium content in pork sausage | Junior | African ...

    African Journals Online (AJOL)

    Reducing fat and sodium content in pork sausage. Jonhny De Azevedo Maia Junior, Fábio Da Costa Henry, Felipe Roberto Ferreira Amaral Do Valle, Meire Lelis Leal Martins, Célia Raquel Quirino, Rafael Dos Santos Costa ...

  10. The effect of kefir starter on Thai fermented sausage product

    Directory of Open Access Journals (Sweden)

    Marisa Jatupornpipat

    2007-07-01

    Full Text Available The effect of kefir starter from Wilderness Family Naturals Company on the initial formulation of Thai fermented sausage were evaluated. The differences found among batches in the main microbial populations and pH were not significant. Only, the total acid of batch D (added the kefir starter 15 ml was significantly higher (P0.05. It is concluded that the addition of kefir starter (7 ml could be useful to improve the final quality of Thai fermented sausages. The addition of kefir starter that initiates rapid acidification of the raw meat and that leads to a desirable sensory quality of the end-product are used for the production of fermented sausages, and represents a way of improving and optimizing the sausage fermentation process and achieving tastier, safer, and healthier products.

  11. MATHEMATICAL MODELING OF HEATING AND COOLING OF SAUSAGES

    Directory of Open Access Journals (Sweden)

    A. V. Zhuchkov

    2013-01-01

    Full Text Available In the article the mathematical modeling of the processes of heating and cooling of sausage products in order to define reference characteristics of the processes was carried out. Basic regularities of the processes are graphically shown.

  12. Irradiation of meat for the production of fermented sausage

    International Nuclear Information System (INIS)

    Dickson, J.S.; Maxcy, R.B.

    1985-01-01

    A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product

  13. Microbiological evaluation of poultry sausages stored at different temperatures

    Directory of Open Access Journals (Sweden)

    Simona Kunová

    2014-02-01

    Full Text Available The aim of our study was to evaluate the microbiological quality of poultry sausages, which were stored at different temperatures (4 °C, 15 °C. Total count of bacteria, coliform bacteria, yeasts and filamentous microscopic fungi were detected in poultry sausages. Microbiological quality was evaluated using the horizontal method for the determination number of microorganisms. Total count of bacteria in sausages stored at 4 °C ranged from 1 × 101 CFU.g-1 in sample 1 (after opening to 4.35 × 104 CFU.g-1  in sample 1 (7th day of storage. Total count of bacteria in sausages stored at 15 °C ranged from 3.25 × 103 CFU.g-1 in sample 1 (after opening to 3.12 × 106 CFU.g-1 in sample 1 to 3.12 × 106  CFU.g-1 in sample 1 (7th day of storage.  Coliform bacteria in sausages stored at 4 °C ranged from 1 × 101 CFU.g-1 to 3.15 × 105 CFU.g-1. Coliform bacteria in sausages stored at 15 °C ranged from 1.54 × 103 CFU.g-1 to 1.40 × 106 CFU.g-1.  Yeasts and microscopic filamentous fungi in sausages stored at 4 °C ranged from 2.75 × 104 CFU.g-1 to 1.40 × 106 CFU.g-1.  Yeasts and microscopic filamentous fungi in sausages stored at 15 °C ranged from 1.30 × 104 CFU.g-1 to 1.44 × 106  CFU.g-1. Total count of bacteria, coliform bacteria, yeast and microscopic fungi were not in accordance with Codex Alimentarius of Slovak Republic on 3rd day in samples stored at 15 °C.

  14. Sensory Evaluation of Cooked Sausages with Legumes Additive

    OpenAIRE

    Ilze Gramatina; Jelena Zagorska; Evita Straumite; Svetlana Sarvi

    2012-01-01

    In the meat processing industry the substitution of meat with non-meat ingredients is considered an important strategy for reducing overall production costs. The main purpose of the current research was to evaluate differences in physical-chemical composition of cooked sausage with different legumes additions. Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens culinaris) were used in preparation of sausages. The legumes at proportion of 20% of the total wei...

  15. Irradiation of meat for the production of fermented sausage

    Energy Technology Data Exchange (ETDEWEB)

    Dickson, J. S.; Maxcy, R. B.

    1985-07-15

    A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product.

  16. Pinch instabilities in Taylor-Couette flow.

    Science.gov (United States)

    Shalybkov, Dima

    2006-01-01

    The linear stability of the dissipative Taylor-Couette flow with an azimuthal magnetic field is considered. Unlike ideal flows, the magnetic field is a fixed function of a radius with two parameters only: a ratio of inner to outer cylinder radii, eta, and a ratio of the magnetic field values on outer and inner cylinders, muB. The magnetic field with 0rotation. The unstable modes are located into some interval of the axial wave numbers for the flow stable without magnetic field. The interval length is zero for a critical Hartmann number and increases with an increasing Hartmann number. The critical Hartmann numbers and length of the unstable axial wave number intervals are the same for every rotation law. There are the critical Hartmann numbers for m=0 sausage and m=1 kink modes only. The sausage mode is the most unstable mode close to Ha=0 point and the kink mode is the most unstable mode close to the critical Hartmann number. The transition from the sausage instability to the kink instability depends on the Prandtl number Pm and this happens close to one-half of the critical Hartmann number for Pm=1 and close to the critical Hartmann number for Pm=10(-5). The critical Hartmann numbers are smaller for kink modes. The flow stability does not depend on magnetic Prandtl numbers for m=0 mode. The same is true for critical Hartmann numbers for both m=0 and m=1 modes. The typical value of the magnetic field destabilizing the liquid metal Taylor-Couette flow is approximately 10(2) G.

  17. Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage

    Science.gov (United States)

    2018-01-01

    Objective Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each. PMID:28823131

  18. Heterofermentative process in dry fermented sausages - a case report

    Directory of Open Access Journals (Sweden)

    Josef Kameník

    2013-01-01

    Full Text Available In certain circumstances the fermentation process in dry fermented sausages converts to heterofermentation pathway leading to acetic acid and carbon dioxide beside lactic acid. The study describes two cases of undesirable heterofermentation in dry sausages from two different producers. In the sausage samples (n = 7 the pH value and the content of lactic and acetic acids were measured. Microbial analysis focused on quantitative and qualitative detection of lactic acid bacteria. The acetic acid content varied from 24.28 to 67.41 µmol·g-1 dry matter, in the case of samples from the second producer the content of acetic acid (48.45 to 67.41 µmol·g-1 dry matter was higher than the lactic acid content (20.98 to 29.02 µmol·g-1 dry matter. The lactobacilli strains from the sausages were assigned to the corresponding species by Matrix-Assisted Laser Desorption-Ionization – Time of Flight Mass Spectrometry (MALDI-TOF MS and classified to three groups according to the sugar fermentation pattern (obligately homofermentative, facultatively heterofermentative and obligately heterofermentative and they caused the heterofermentation process in the samples of dry fermented sausages. The description of the case of heterofermentation process in dry sausages is unique and there is little information about this topic.

  19. Properties of duck meat sausages supplemented with cereal flours.

    Science.gov (United States)

    Yang, H S; Ali, M S; Jeong, J Y; Moon, S H; Hwang, Y H; Park, G B; Joo, S T

    2009-07-01

    Duck meat sausages were prepared using 10% beef fat (FDS) and 10% hydrated cereal flours including rice (RDS), wheat, corn, millet, and barley to replace fat. Control duck sausages (DS) were also prepared only with duck meat and duck meat plus 10% beef fat. Results showed that protein and fat contents significantly decreased and total expressible fluid reduced with the addition of cereal flours in duck sausage batters. The FDS had higher fat content and lower pH compared with others. Duck sausages with 10% supplemented wheat flour showed the lowest cooking loss among sausages and had similar redness and chroma values to FDS and DS. Texture analysis indicated that hardness of duck sausage significantly decreased when cereal flours and beef fat were added. In particular, RDS showed the lowest values for all texture measurements compared with others. Result of moisture absorption capacity suggested that the decrease in hardness in RDS was due to higher moisture retention for rice flour treatment. Sensory evaluation indicated that DS had significantly lower overall acceptability than RDS, due to its off-flavor, whereas RDS had higher overall acceptability than DS.

  20. Quality of comminuted sausages formulated from mechanically deboned poultry meat.

    Science.gov (United States)

    Mielnik, Maria B; Aaby, Kjersti; Rolfsen, Knut; Ellekjær, Marit R; Nilsson, Astrid

    2002-05-01

    Comminuted sausages formulated with mechanically deboned poultry meat-MDPM (turkey or chicken, frame or neck) treated in different ways before production (vacuum packed MDPM or air packed skeletons deboned at production) and stored frozen for 6 or 18 weeks have been studied using a full-factorial design and chemical, physical and sensory analysis. MDPM was obtained from a Beehive separator. Comminuted sausages with MDPM from turkey frames, stored at -25 °C as skeletons, packed in air for 18 weeks developed marked rancid odour and flavour which could also be detected by thiobarbituric acid reactive substances (TBARS) and the concentration of volatile compounds. Vacuum packed mechanically deboned meat irrespective of species and carcass part could be stored for up to 18 weeks and used in formulation of sausages without any serious changes in their sensory profiles. Instrumental colour differences between sausages were mainly due to species. Turkey sausages were darker, redder and less yellow than chicken sausages. Moisture and fat contents were influenced by carcass part and to a lesser extent depended on species and storage time. Principal least squares regression (PLS2) showed close relationships between instrumental parameters and sensory attributes. TBARS, hexanal and volatile compounds were highly correlated with rancid flavour while redness (a(∗)) was strongly related to sensory colour hue and colour strength.

  1. Color changes of vienna sausage by gamma irradiation

    International Nuclear Information System (INIS)

    Kume, Tamikazu; Aoki, Shohei; Sato, Tomotaro

    1978-01-01

    Color change of vienna sausage induced by gamma irradiation was investigated. Discoloration of irradiated vienna sausage was evaluated by use of the color difference meter and sensory test. The discoloration by irradiation was influenced by oxygen contents in packing pouches. In the case of commercial vienna sausage, significant difference from unirradiated control by 99% of probability was recognized at the doses of 1.0 Mrad in nitrogen, 0.5 Mrad in air and 0.3 Mrad in oxygen, respectively. The color change of the specially prepared vienna sausage (40% pork, 40% mutton, 20% beef, and no additional preservatives) was less than that of the commercial one. The absorbance at 540 nm of extracts from vienna sausages with 80% acetone decreased with increasing irradiation dose and oxygen content. While, change in absorbance at 340 nm was practically unaffected by the oxygen concentration. These results suggest that the degradation of nitroso-heme complex by irradiation causes mainly the discoloration of vienna sausage. (auth.)

  2. DEVELOPMENT AND CHARACTERIZATION OF A TAMBAQUI SAUSAGE

    Directory of Open Access Journals (Sweden)

    Fernando Sleder

    2015-12-01

    Full Text Available ABSTRACT In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum. Three formulations, with different percentages of fat (0, 4.5, and 9% were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7 days of storage. The sensory attributes evaluated were aroma, color, flavor, succulence, texture, and overall appearance. All treatments showed high acceptance rates, above 80%. The treatment with 9% fat showed the highest mean values in the evaluated attributes, with 86.6%, 83.4%, 92%, 88.2%, 87.2%, and 85.8% for aroma, color, flavor, succulence, texture and overall appearance, respectively. The centesimal composition of the treatments showed the following variations in g.100 g-1: moisture, 72.73 to 68.82; protein, 18.85 to 18.90; lipids, 2.90 to 8.33; and ash, 3.86 to 4.20. Shear force varied from 5.92 to 8.14 N; water-holding capacity varied from 71.83 to 74.71% and cooking weight loss, from 24.21 to 26.59%.

  3. Assessing the variability of the fatty acid profile and cholesterol content of meat sausages

    OpenAIRE

    Amaral, J.S.; Soares, S.; Mafra, I.; Oliveira, M.B.P.P.

    2014-01-01

    Eighteen different brands of meat sausages including pork, poultry and the mixture of both meats (pork and poultry) in sausages, were analysed for their nutritional composition (total fat, moisture, crude protein and ash), cholesterol content and fatty acid composition. As expected, the pork Frankfurter sausages presented a higher fat content compared to sausages that include poultry meat in their composition. A multivariate statistical analysis was applied to the data showing the existence o...

  4. The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat.

    Science.gov (United States)

    Radomyski, T; Niewiarowicz, A

    1987-03-01

    A quality evaluation was made of frankfurter-type sausages made from hand and mechanically deboned meat from various parts of turkey carcasses. The results led to the conclusions that despite some differences in objective measurements of the sausage quality, mechanically deboned turkey meat can be considered as an exclusive meat raw material for the production of frankfurter-type sausages. The quality of sausages from mechanically deboned turkey meat from wings and frames with skin was the least satisfactory.

  5. Grading of Chinese Cantonese Sausage Using Hyperspectral Imaging Combined with Chemometric Methods

    Science.gov (United States)

    Gong, Aiping; Zhu, Susu; He, Yong; Zhang, Chu

    2017-01-01

    Fast and accurate grading of Chinese Cantonese sausage is an important concern for customers, organizations, and the industry. Hyperspectral imaging in the spectral range of 874–1734 nm, combined with chemometric methods, was applied to grade Chinese Cantonese sausage. Three grades of intact and sliced Cantonese sausages were studied, including the top, first, and second grades. Support vector machine (SVM) and random forests (RF) techniques were used to build two different models. Second derivative spectra and RF were applied to select optimal wavelengths. The optimal wavelengths were the same for intact and sliced sausages when selected from second derivative spectra, while the optimal wavelengths for intact and sliced sausages selected using RF were quite similar. The SVM and RF models, using full spectra and the optimal wavelengths, obtained acceptable results for intact and sliced sausages. Both models for intact sausages performed better than those for sliced sausages, with a classification accuracy of the calibration and prediction set of over 90%. The overall results indicated that hyperspectral imaging combined with chemometric methods could be used to grade Chinese Cantonese sausages, with intact sausages being better suited for grading. This study will help to develop fast and accurate online grading of Cantonese sausages, as well as other sausages. PMID:28757578

  6. Reduction of verotoxigenic Escherichia coli in production of fermented sausages.

    Science.gov (United States)

    Holck, Askild L; Axelsson, Lars; Rode, Tone Mari; Høy, Martin; Måge, Ingrid; Alvseike, Ole; L'abée-Lund, Trine M; Omer, Mohamed K; Granum, Per Einar; Heir, Even

    2011-11-01

    After a number of foodborne outbreaks of verotoxigenic Escherichia coli involving fermented sausages, some countries have imposed regulations on sausage production. For example, the US Food Safety and Inspection Service requires a 5 log(10) reduction of E. coli in fermented products. Such regulations have led to a number of studies on the inactivation of E. coli in fermented sausages by changing processing and post-processing conditions. Several factors influence the survival of E. coli such as pre-treatment of the meat, amount of NaCl, nitrite and lactic acid, water activity, pH, choice of starter cultures and addition of antimicrobial compounds. Also process variables like fermentation temperature and storage time play important roles. Though a large variety of different production processes of sausages exist, generally the reduction of E. coli caused by production is in the range 1-2 log(10). In many cases this may not be enough to ensure microbial food safety. By optimising ingredients and process parameters it is possible to increase E. coli reduction to some extent, but in some cases still other post process treatments may be required. Such treatments may be storage at ambient temperatures, specific heat treatments, high pressure processing or irradiation. HACCP analyses have identified the quality of the raw materials, low temperature in the batter when preparing the sausages and a rapid pH drop during fermentation as critical control points in sausage production. This review summarises the literature on the reduction verotoxigenic E. coli in production of fermented sausages. Copyright © 2011 Elsevier Ltd. All rights reserved.

  7. Antioxidant Activities of Nakai Extract and Its Application to the Pork Sausages

    Directory of Open Access Journals (Sweden)

    J. H. Park

    2013-02-01

    Full Text Available Influence of Achyranthes japonica Nakai Extract (AJNE on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color L* and whiteness (W, and an increase in color b* of pork sausage samples (p<0.05. Although color a* of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05. Sausages containing AJNE had lower non-heme iron values and peroxide value (POV than control sausages (p<0.05; however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05. Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05, but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05. Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05, but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

  8. Development of shelf-stable meat sausages using gamma irradiation

    International Nuclear Information System (INIS)

    Seri Chempaka Mohd Yusof; Muhammad Lebai Juri; Mariani Deraman

    2006-01-01

    Irradiation techniques have been applied in development of ready to eat or shelf stable sausages. These sausages can be eaten directly without the need for prior heating or cooking procedure and displayed in the room temperature on the shelves of the retailers without frozen facilities. This study was designed to investigate the acceptability and microbial status of packed ready to eat sausages that had been sterilized using gamma irradiation at MINTec-Sinagama. Packed pre-cooked sausage samples (sealed in plastic-polyethylene individually) were irradiated with different doses of 2.5 kGy, 3.5 kGy and 5.5 kGy. Acceptability of the sausages was determined through sensory evaluation by 30 members of untrained panelists comprising of staffs of MINT. A 5 points hedonic rating scale was used. The attributes evaluated were rancidity, texture, chewiness, juiciness, aroma, colour, shape and overall acceptance. Samples irradiated with doses 3.5 kGy were the most acceptable followed by samples irradiated with doses 2.5 kGy and 5.5 kGy respectively. Irradiation with doses up to 2.5 kGy will virtually eliminate disease-causing microorganisms and pathogens. The total microbial count, detection of Salmonella, Escherichia coli, Staphylococcus aureus and fungi in these samples were determined and discussed. (Author)

  9. Effects of irradiation on quality of fermented sausage

    International Nuclear Information System (INIS)

    Yu Hai; Li Xiang; Li Suzheng; Qin Chunjun; Ge Qingfeng; Jiang Yunsheng; Wang Zhijun; Cao Hong; Chen Xiulan

    2010-01-01

    The fermented sausages were irradiated by 60 Co γ-rays at 0, 2, 4 and 6 kGy, and the quality of the fermented sausages were studied. The results showed that there were significant differences on the water contents between irradiated sausage and CK (P < 0.05), but no change on NaCl contents. pH values of 0 and 2 kGy groups were significantly higher than that of 4 and 6 kGy groups (P < 0.05). Amino acids contents of 4 kGy irradiated sausage were significantly higher than that of 2 and 6 kGy groups. The highest contents of esters, alkenes, acids and ketone were found in 4 kGy group and the highest content of alcohol was detected in 6 kGy group. SDS-PAGE results showed that the degradation rate of sarcoplasmic and myofibrillar protein in irradiated fermented sausages were lower than control. (authors)

  10. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    1995-01-01

    Sausages with added Staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six factor fractional design. The odour of the sausages was evaluated by a quantitative descriptive...... tested using multiple linear regression and analysis of variance. The study showed that salami odour was more pronounced in sausages fermented at low temperature than in sausages fermented at high temperature and added nitrite, glucose and P. pentosaceus. High temperature sausages had a more sour...

  11. The isolation of salmonellas from British pork sausages and sausage meat.

    Science.gov (United States)

    Roberts, D; Boag, K; Hall, M L; Shipp, C R

    1975-10-01

    Between 1969 and 1974, 1467 packets (3309 samples) of pork sausages and sausage meat produced by two large and two medium sized manufacturers and several local butchers were examined for the presence of salmonellas. Of these, 435 packets (786 samples) were found to contain salmonellas, but there was a wide variation in the isolation rates according to the producer. The salmonella incidence in samples from several small and two medium sized producers was low (0-11%) while the results from the two large producers investigated showed a striking difference, the rate of salmonella contamination in the product of one was low (about 2%) and in that of the other consistently high (40-60%). A comparison of liquid enrichment media, incubation temperatures and selective agar media was also carried out to determine the most efficient combination for the isolation of salmonellas from minced meat products. The results showed that (a) incubation of enrichment cultures at 43 degrees C. yielded a consistently greater number of salmonella isolations that at 37 degrees C., regardless of plating medium, (b) tetrathionate broth A (Rolfe) was superior to selenite broth as en enrichment medium at both 37 and 43 degrees C. and (c) brilliant green agar gave better results than deoxycholate citrate sucrose agar and bismuth sulphite agar as a selective medium.

  12. Carpal instability

    International Nuclear Information System (INIS)

    Schmitt, R.; Froehner, S.; Coblenz, G.; Christopoulos, G.

    2006-01-01

    This review addresses the pathoanatomical basics as well as the clinical and radiological presentation of instability patterns of the wrist. Carpal instability mostly follows an injury; however, other diseases, like CPPD arthropathy, can be associated. Instability occurs either if the carpus is unable to sustain physiologic loads (''dyskinetics'') or suffers from abnormal motion of its bones during movement (''dyskinematics''). In the classification of carpal instability, dissociative subcategories (located within proximal carpal row) are differentiated from non-dissociative subcategories (present between the carpal rows) and combined patterns. It is essential to note that the unstable wrist initially does not cause relevant signs in standard radiograms, therefore being ''occult'' for the radiologic assessment. This paper emphasizes the high utility of kinematographic studies, contrast-enhanced magnetic resonance imaging (MRI) and MR arthrography for detecting these predynamic and dynamic instability stages. Later in the natural history of carpal instability, static malalignment of the wrist and osteoarthritis will develop, both being associated with significant morbidity and disability. To prevent individual and socio-economic implications, the handsurgeon or orthopedist, as well as the radiologist, is challenged for early and precise diagnosis. (orig.)

  13. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

    DEFF Research Database (Denmark)

    Jakobsen, Louise Margrethe Arildsen; Vuholm, Stine; Aaslyng, Margit Dall

    2014-01-01

    and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were......Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat...... also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than...

  14. Effect of Spices Mixture and Gamma Irradiation on Sausage Quality

    International Nuclear Information System (INIS)

    Anwar, M.M.; Sallam, E.M.

    2015-01-01

    This investigation was carried out to study the effect of spices mixture on reducing the oxidation of fat and to improve the quality and organoleptic characteristics as well as extension of shelf-life of beef sausage. Beef sausages were mixed with three different levels (0.5%, 1.5% and 2.5%) of spices mixture (cardamom, clove, cubeb, laurel leaves, cinnamon, black pepper, rosemary, parpicu, fennel and coriander). The sausages were packed in polyethylene bags and irradiated at 2.5, 5 and 7.5 kGy then stored at 5±1°C for 48 days. Microbiological, biochemical and physical analyses as well as organoleptic evaluation were carried out. Results indicated that increasing the spices level decreased the total bacterial count (TBC), molds, yeasts and psychrophilic bacteria (PB) while total volatile nitrogen (TVN), thiobarbituric acid (TBA), peroxide value (PV) and acid value (AV) were increased in treated samples (1.5% and 2.5%) as compared to control (0.5%). On the other hand, the spices decreased TVN, TBA, PV and AV in treated sausages during cold storage while the physical parameters were increased and the best qualities of cold irradiated sausages were observed at the level 2.5% then 1.5% of spices, and the cooking yield and cooking loss and the organoleptic scores (based on over all acceptability) were better than the control sample (0.5%). The results of spices mixture showed that the level 2.5% can reduce oxidation of fat and improve quality and organoleptic characteristics as well as extension of shelf-life of cold irradiated beef sausage stored for 48 days.

  15. Development of global magnetohydrodynamic instabilities in Z-pinch plasmas in the presence of nonideal effects

    International Nuclear Information System (INIS)

    Sotnikov, V.I.; Bauer, B.S.; Leboeuf, J.N.; Hellinger, P.; Travnicek, P.; Fiala, V.

    2004-01-01

    The development of global magnetohydrodynamic (MHD) instabilities in Z-pinch plasmas has been studied with a three-dimensional hybrid simulation model. Plasma equilibria without and with axial sheared flow, and with different values of the parameter ε H , which appears as a coefficient before the Hall term in dimensionless nonideal MHD equations, have been considered. Increasing the parameter ε H leads to larger simulation growth rates for both m=0 sausage and m=1 kink modes. The hybrid simulations do however show that axial sheared flow severely curtails the linear and nonlinear development of both sausage and kink instabilities. In these respects, the hybrid simulations are in qualitative agreement with linear Hall MHD results. Moreover, in the nonlinear stage, long wavelength modes dominate the excited wave spectrum when the parameter ε H is small. For the larger value of the parameter ε H , small-scale structures do however develop nonlinearly in the excited wave spectrum at late times

  16. Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures

    Directory of Open Access Journals (Sweden)

    Jadranka Frece

    2014-01-01

    Full Text Available The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity for industrial production of five sausages (Čajna sausage, Zimska sausage, Bečka sausage, Srijemska sausage and Slavonski kulen. These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains were used to produce five different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics, namely microbiological, physicochemical and sensory properties were monitored. The obtained results indicate that autochthonous starter cultures survived industrial production of sausages and can be used for production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in the organoleptic evaluation, microbial safety and prolonged shelf-life in comparison with commercial starter cultures.

  17. Effect of leek and onion on processing and quality characteristics of Greek traditional sausages.

    Science.gov (United States)

    Fista, G A; Bloukas, J G; Siomos, A S

    2004-10-01

    The objective of this study was to investigate the effect of leek and onion on processing and quality characteristics of sausages and select the most appropriate, to determine the optimum level of selected vegetable and to improve its effectiveness on quality characteristics of sausages, in comparison to the addition of nitrites (100 ppm), by using a starter culture of Staphylococcus carnosus and ascorbate. The nitrate content of leek ranged from 213 to 255 ppm and that of onion was 79 ppm. Sausages produced with leek had higher (pnitrite content (1.3-2.1 ppm) and a (∗)(+) values and higher scores for sensory attributes than sausages with onion. Sausages made with the total leek plant had the highest score for overall acceptability. The higher the leek level the higher the nitrate and nitrite content of sausages and the lower the redness, a (∗)(+). Sausages with 240 g of leek/kg had the highest (pnitrite content, higher weight losses and lower pH values after the 3rd day of storage, compared to sausages produced with the addition of sodium nitrite. The addition of starter culture and ascorbic acid improved the redness (a (∗)) of sausages and reduced the 2-thiobarbituric acid value. Sausages with leek, starter culture and ascorbic acid had the highest score for odour and taste and overall acceptability.

  18. Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

    Science.gov (United States)

    Kim, Hyun-Wook; Choi, Yun-Sang

    2017-01-01

    This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at 4°C for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (psausage were higher than those of low-salt sausages (psausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (psausages were higher than control and L-control (psausages (psausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages. PMID:29147093

  19. Instabilities of collisionless current sheets: Theory and simulations

    International Nuclear Information System (INIS)

    Silin, I.; Buechner, J.; Zelenyi, L.

    2002-01-01

    The problem of Harris current sheet stability is investigated. A linear dispersion relation in the long-wavelength limit is derived for instabilities, propagating in the neutral plane at an arbitrary angle to the magnetic field but symmetric across the sheet. The role of electrostatic perturbations is especially investigated. It appears, that for the tearing-mode instability electrostatic effects are negligible. However, for obliquely propagating modes the modulation of the electrostatic potential φ is essential. In order to verify the theoretical results, the limiting cases of tearing and sausage instabilities are compared to the two-dimensional (2D) Vlasov code simulations. For tearing the agreement between theory and simulations is good for all mass ratios. For sausage-modes, the theory predicts fast stabilization for mass ratios m i /m e ≥10. This is not observed in simulations due to the diminishing of the wavelength for higher mass ratios, which leads beyond the limit of applicability of the theory developed here

  20. Interactions of fungi from fermented sausage with regenerated cellulose casings.

    Science.gov (United States)

    Sreenath, Hassan K; Jeffries, Thomas W

    2011-11-01

    This research examined cellulolytic effects of fungi and other microbes present in cured sausages on the strength and stability of regenerated cellulose casings (RCC) used in the sausage industry. Occasionally during the curing process, RCC would split or fail, thereby leading to loss of product. The fungus Penicillium sp. BT-F-1, which was isolated from fermented sausages, and other fungi, which were introduced to enable the curing process, produced small amounts of cellulases on RCC in both liquid and solid cultivations. During continued incubation for 15-60 days in solid substrate cultivation (SSC) on RCC support, the fungus Penicillium sp isolate BT-F-1 degraded the casings' dry weights by 15-50% and decreased their tensile strengths by ~75%. Similarly commercial cellulase(s) resulted in 20-50% degradation of RCC in 48 h. During incubation with Penicillium sp BT-F-1, the surface structure of RCC collapsed, resulting in loss of strength and stability of casings. The matrix of industrial RCC comprised 88-93% glucose polymer residues with 0.8-4% xylan impurities. Premature casing failure appeared to result from operating conditions in the manufacturing process that allowed xylan to build up in the extrusion bath. The sausage fungus Penicillium sp BT-F-1 produced xylanases to break down soft xylan pockets prior to slow cellulosic dissolution of RCC.

  1. Occurrence of Clostridium perfringens in sausages sold in Meknes ...

    African Journals Online (AJOL)

    In Morocco, the consumption of meat products has experienced a sharp increase in recent years despite the presence of pathogenic bacteria due to hygiene failure. The present study was designed to determine the prevalence of Clostridium perfringens in sausages sold in Meknes city (Morocco) and to study the different ...

  2. Fat substitutes in processing of sausages using piramutaba waste.

    Science.gov (United States)

    de Fátima Henriques Lourenço, Lúcia; Dos Santos Galvão, Giane Célia; da Conceição Amaral Ribeiro, Suezilde; de Fátima Amaral Ribeiro, Carmelita; Park, Kil Jin

    2014-07-01

    The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2(4-1), where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 2(3) to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%).

  3. Standard working procedures in production of traditionally fermented Sremska sausage

    Directory of Open Access Journals (Sweden)

    Vesković-Moračanin Slavica

    2011-01-01

    Full Text Available Investigations conducted within project "Techonological and protective characteristics of autochthonous strains of lactic acid bacteria isolated from traditional fermented sausages and possibilities for their implementation in the meat industry" (Project Number: 20127, financed on behalf of the Ministry for Science and Technology of the Republic of Serbia, have provided an answer on the characteristics of the quality of the used raw materials for the production of Sremska sausage - one of the most well-known Serbian traditionally fermented sausages (choice of meat, fatty tissue, additives and spices, and data have been registered in connection with the procedures of their processing, microclimatic conditions have been established (temperature, relative humidity, and air circulation during the entire process of production and fermentation, as well as the presence and types of microorganisms, primarily lactic acid bacteria (BMK, the carrier of lactic fermentation. The most important characteristics of the filling have been established, the smoking regimen, the regimens of fermentation, maturing, drying, as well as the parameters for quality and safety of the finished product. At the same time, the standard working procedure has been determined for the preparation of the meat, fatty tissue, the forming and inserting of the filling into the wrappers, as well as the characteristics of the finished products. The given standard working procedure should serve as a guideline for the meat industry in the production process of this traditional fermented sausage.

  4. Frankfurter Type Sausage Production with Sunflower Oil Substitution

    OpenAIRE

    ERTAŞ, A. Hamdi; KARABAŞ, Gülay

    2014-01-01

    Some quality characteristics of frankfurter type sausages (with 30% total fat) produced by adding sunflower oil at different levels (10%, 20% and 30%) were determined and compared to control with 30% animal fat. Increasing of sunflower oil content resulted in lower process yield. Cholesterol content and water holding capacity of frankfurters also decreased at the levels of sunflower oil from 10 to 30% (P

  5. Biogenic amines in dry fermented sausages: a review.

    Science.gov (United States)

    Suzzi, Giovanna; Gardini, Fausto

    2003-11-15

    Biogenic amines are compounds commonly present in living organisms in which they are responsible for many essential functions. They can be naturally present in many foods such as fruits and vegetables, meat, fish, chocolate and milk, but they can also be produced in high amounts by microorganisms through the activity of amino acid decarboxylases. Excessive consumption of these amines can be of health concern because their not equilibrate assumption in human organism can generate different degrees of diseases determined by their action on nervous, gastric and intestinal systems and blood pressure. High microbial counts, which characterise fermented foods, often unavoidably lead to considerable accumulation of biogenic amines, especially tyramine, 2-phenylethylamine, tryptamine, cadaverine, putrescine and histamine. However, great fluctuations of amine content are reported in the same type of product. These differences depend on many variables: the quali-quantitative composition of microbial microflora, the chemico-physical variables, the hygienic procedure adopted during production, and the availability of precursors. Dry fermented sausages are worldwide diffused fermented meat products that can be a source of biogenic amines. Even in the absence of specific rules and regulations regarding the presence of these compounds in sausages and other fermented products, an increasing attention is given to biogenic amines, especially in relation to the higher number of consumers with enhanced sensitivity to biogenic amines determined by the inhibition of the action of amino oxidases, the enzymes involved in the detoxification of these substances. The aim of this paper is to give an overview on the presence of these compounds in dry fermented sausages and to discuss the most important factors influencing their accumulation. These include process and implicit factors as well as the role of starter and nonstarter microflora growing in the different steps of sausage production

  6. Effect of chard powder on colour and aroma formation in cooked sausages

    Science.gov (United States)

    Nasonova, V. V.; Tunieva, E. K.

    2017-09-01

    The use of nitrate-containing vegetable powders instead of sodium nitrite in meat products requires changes in technological production parameters in order to obtain traditional organoleptic characteristics in the finished products. The aim of this work was to study the effect of chard powder on colour and aroma formation in cooked sausages. Cooked sausage samples were: control with nitrite curing mixture; type 1 sausages with chard powder and ascorbic acid; type 2 sausages with chard powder and sodium ascorbate. To transform nitrate ions contained in the vegetable chard powder to nitrite ions using a denitrifying culture, preliminary thermal treatments were used: 30 and 60 min at 40±2°C, after which the sausages were cooked until a temperature of 72±2°C was achieved. The sausages were stored for 40 days at 0-6°C. When sausage meat was initially held at 40°C for 60 min, a homogenous pink colour formed in the sausages with the vegetable powder. The indicators of lightness, redness and yellowness in cooked sausages as well as the indicators of instrumental odour assessment did not differ significantly (p>0.05). The indicators of colour stability during storage were 1.1-3.0% higher in the sausages with the chard powder compared to the control. The mass fraction of sodium nitrite in the experimental sausages was 2.0-2.2 higher than in the control (p>0.05). As a result of cooked sausage storage, the differences in the sodium nitrite content in the control and types 1 and 2 sausages were similar. During storage, the mass fraction of sodium nitrite decreased in types 1 and 2 sausages by 55.6 and 54.8%, respectively (p<0.05). Cooked sausages with the chard powder contained 2.1-2.4 times more sodium nitrate than did control sausages (p<0.05). However, all tested sausage samples complied with legislative requirements in terms of their sodium nitrite and nitrate levels.

  7. Application of composite protective coatings on the surface of sausages with different water content

    OpenAIRE

    Andrzej Tyburcy; Patrycja Wasiak; Aneta Cegiełka

    2010-01-01

    Background. Emulsion coatings on the surface of sausages counteract weight loss during storage. Therefore they could be applied instead of synthetic foils, which are used for vacuum packaging. The aim of this study was the assessment of the properties of two emulsion coatings (with different carrageenan content) applied on the surface of two Polish sausages with various water content (kabanosy and frankfurterki). Material and methods. Sausages were coated with emulsions containing gelati...

  8. Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages

    Science.gov (United States)

    Park, J. H.; Kang, S. N.; Shin, D.; Hur, I. C.; Kim, I. S.; Jin, S. K.

    2013-01-01

    Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color L* and whiteness (W), and an increase in color b* of pork sausage samples (psausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (pSausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (psausages (psausages (psausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (psausages. In sensory evaluation, AJNE treatment had significant effects on color (psausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content. PMID:25049789

  9. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products.

    Science.gov (United States)

    Fiorentini, Angela Maria; Sawitzki, Maristela Cortez; Bertol, Teresinha Marisa; Sant'anna, Ernani S

    2009-01-01

    Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.

  10. Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

    OpenAIRE

    Ribas-Agusti, Albert; Gratacós-Cubarsí, Marta; Sárraga, Carmen; Guàrdia, M. Dolors; García-Regueiro, José-Antonio

    2014-01-01

    The level of eleven target phenolic compounds was evaluated in dry fermented sausages added with vegetable extracts. Grape seed (GSE1 and GSE2) and cocoa extracts, rich in phenolic compounds, were added in the formulation of dry fermented sausages (“salchichón” and “fuet”). Evolution of the major monomeric and oligomeric phenolic compounds of these extracts was evaluated during sausage shelf life by UHPLC-MS/MS. Kind of sausage did not affect significantly overall stability of the target comp...

  11. The effect of high intensity laser propagation instabilities on channel formation in underdense plasmas

    International Nuclear Information System (INIS)

    Najmudin, Z.; Krushelnick, K.; Tatarakis, M.; Clark, E.L.; Danson, C.N.; Malka, V.; Neely, D.; Santala, M.I.K.; Dangor, A.E.

    2003-01-01

    Experiments have been performed using high power laser pulses (up to 50 TW) focused into underdense helium plasmas (n e ≤5x10 19 cm -3 ). Using shadowgraphy, it is observed that the laser pulse can produce irregular density channels, which exhibit features such as long wavelength hosing and 'sausage-like' self-focusing instabilities. This phenomenon is a high intensity effect and the characteristic period of oscillation of these instabilities is typically found to correspond to the time required for ions to move radially out of the region of highest intensity

  12. Evaluation of Physicochemical and Microbiological Parameters of Smoked Sausages

    Directory of Open Access Journals (Sweden)

    Melinda Nagy

    2015-11-01

    Full Text Available Meat and meat products continue to supply nutrients and play a vital role in human life because of their high biological value protein, iron, zinc, selenium and vitamin B12 contents, being a crucial component of a well balanced diet. The objective of this paper was to analyse the microbiological and physicochemical characteristics of smoked sausage obtain by a modern recipe. The meat  material was obtained from local butchery (Cluj-Napoca, Romania. The physicochemical analyses highlighted the moisture (Drying-oven at 105 ºC, protein (Kjeldahl method and fat (Soxhlet method content, as well as nitrite (Griess method and sodium chloride concentrations (Mohr method of the final products. Microbiological and physicochemical analysis of the examined samples found no deviations from legal norms imposed for smoked sausage.  All of the quality parameters comply with the limits stipulated by STAS. 

  13. Biocontrol strategies for Mediterranean-style fermented sausages.

    Science.gov (United States)

    Oliveira, Márcia; Ferreira, Vânia; Magalhães, Rui; Teixeira, Paula

    2018-01-01

    Naturally fermented meat sausages have a long tradition in Mediterranean countries and are one of the most important groups of traditional foods consumed throughout Europe. Despite all the advances in food science and technology and increased regulatory requirements and concerns for safety and quality during the last decades, the challenge to control important foodborne pathogens in this type of meat products still persists. Simultaneously, growing consumer interest in safe, high quality and minimal processed products, with less additives/preservatives have driven the food industry and scientists in a crusade for innovative technologies to maintain the safety of these products by natural means. Biological control (biocontrol) fits well within this tendency. This review summarizes the latest achievements on biocontrol strategies applied to Mediterranean-style fermented sausages, namely: (i) bioprotective cultures; (ii) bacteriocins; and, (iii) essential oils (EOs). Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Superintegrability of geodesic motion on the sausage model

    Science.gov (United States)

    Arutyunov, Gleb; Heinze, Martin; Medina-Rincon, Daniel

    2017-06-01

    Reduction of the η-deformed sigma model on AdS_5× S5 to the two-dimensional squashed sphere (S^2)η can be viewed as a special case of the Fateev sausage model where the coupling constant ν is imaginary. We show that geodesic motion in this model is described by a certain superintegrable mechanical system with four-dimensional phase space. This is done by means of explicitly constructing three integrals of motion which satisfy the sl(2) Poisson algebra relations, albeit being non-polynomial in momenta. Further, we find a canonical transformation which transforms the Hamiltonian of this mechanical system to the one describing the geodesic motion on the usual two-sphere. By inverting this transformation we map geodesics on this auxiliary two-sphere back to the sausage model. This paper is a tribute to the memory of Prof Petr Kulish.

  15. Evaluation of fat grains in gothaj sausage using image analysis

    OpenAIRE

    Ludmila Luňáková; Matej Pospiech; Bohuslava Tremlová; Alena Saláková; Zdeňka Javůrková; Josef Kameník

    2016-01-01

    Fat is an irreplacable ingredient in the production of sausages and it determines the appearance of the resulting cut to a significant extent. When shopping, consumers choose a traditional product mostly according to its appearance, based onwhat they are used to. Chemical analysis is capable to determine the total fat content in the product, but it cannot accurately describe the shape and size of fat grains which the consumer observes when looking at the product. The size of fat grains consid...

  16. Sheep and goat fermented meat sausages — health aspects

    OpenAIRE

    Teixeira, A.; Rodrigues, Sandra; Dias, Teresa; Estevinho, Leticia M.

    2016-01-01

    The most common sausages use only pork meat and are ripened for long periods. However, some countries with great tradition of sheep and goat meat consumption have the habit of eating some processed products of these meats. In Mediterranean countries as well as in other parts of the world, the meat from young lamb or kid is very usual and appreciated. These young milk fed animals producing lightweight carcasses are highly appreciated by consumers and are traditionally comm...

  17. Maturity acceleration of Italian dried sausage by Staphylococcus carnosus - Relationship between maturity and flavor compounds

    DEFF Research Database (Denmark)

    Stahnke, Louise Heller; Holck, A.; Jensen, Anni

    2002-01-01

    . Sausages with S. carnosus 833 matured more than 2 wk faster than control sausages. Maturity correlated significantly with higher amounts of branched-chain aldehydes and alcohols and both branched- and straight-chain methyl ketones-compounds arising from the breakdown of the amino acids leucine, isoleucine...

  18. 2-acetyl-1-pyrroline - key aroma compound in Mediterranean dried sausages

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    2000-01-01

    In a study characterising sausage types from various parts of Europe, ten Mediterranean and Northern European fermented, dried sausages were compared using static headspace gas chromatography-olfactometry and a sniffing panel of five members. The greatest difference between the Northern...

  19. Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage

    OpenAIRE

    Park, Sin-Young; Kim, Hack-Youn

    2016-01-01

    The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (p

  20. The Shape of a Sausage: A Challenging Problem in the Calculus of Variations

    Science.gov (United States)

    Deakin, Michael A. B.

    2010-01-01

    Many familiar household objects (such as sausages) involve the maximization of a volume under geometric constraints. A flexible but inextensible membrane bounds a volume which is to be filled to capacity. In the case of the sausage, a full analytic solution is here provided. Other related but more difficult problems seem to demand approximate…

  1. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

    OpenAIRE

    Karslo?lu, Bet?l; ?i?ek, ?mran Ensoy; Kolsarici, Nuray; Cando?an, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p

  2. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.

    Science.gov (United States)

    Karsloğlu, Betül; Çiçek, Ümran Ensoy; Kolsarici, Nuray; Candoğan, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg(-1), and TBA values of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg(-1). Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

  3. Control of bioflavour and safety in fermented sausages : first results of a European project

    NARCIS (Netherlands)

    Demeyer, D.; Raemaekers, M.; Rizzo, A.; Holck, A.; Smedt, A. de; Brink, B. ten; Hagen, B.; Montel, C.; Zanardi, E.; Murbrekk, E.; Leroy, F.; Vandendriessche, F.; Lorentsen, K.; Venema, K.; Sunesen, L.; Stahnke, L.; Vuyst, L. de; Talon, R.; Chizzolini, R.; Eerola, S.

    2000-01-01

    Four types of fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Mediterranean technology (Belgium and Italy). Mediterranean sausages showed higher pH values and highest residual amounts of myosin and actin. Free fatty acid concentrations reflected the

  4. The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

    Science.gov (United States)

    Peng, Xinyan

    2017-01-01

    This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at 4°C. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (psausages (pSausages amended with clove extract also had decreased L* values (psausage containing added clove extract when compared with the control during refrigerated storage. Moreover, the addition of clove extract had no negative effects on the sensory properties of sausages. These results suggested that clove extract was effective at protecting sausages from oxidation and quality deterioration during refrigerated storage for 21 d. PMID:28316478

  5. Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage.

    Science.gov (United States)

    Ahn, Hyun-Joo; Jo, Cheorun; Lee, Ju-Woon; Kim, Jae-Hyun; Kim, Kee-Hyuk; Byun, Myung-Woo

    2003-02-26

    The present study was undertaken to evaluate the irradiation and modified atmosphere packaging effects on emulsion-type cooked pork sausage during storage for 4 weeks. CO(2) (100%), N(2) (100%), or 25% CO(2)/75% N(2) packaged sausage were irradiated at 0, 5, and 10 kGy, and residual nitrite, residual ascorbic acid, nitrosomyoglobin (NO-Mb), color values, and their correlation were observed. Irradiation significantly reduced the residual nitrite content and caused partial reduction of NO-Mb during storage. No difference was observed in ascorbic acid content by irradiation. Irradiation decreased the Hunter color a value of sausage. CO(2) or CO(2)/N(2) packaging were more effective for reducing residual nitrite and inhibiting the loss of the red color of sausage compared to N(2) packaging. Results indicated that the proper combination of irradiation and modified atmosphere packaging could reduce the residual nitrite in sausage with minimization of color change.

  6. Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb

    International Nuclear Information System (INIS)

    Jo, Cheorun; Lee, J.-W.; Cho, K.-H.; Yook, H.-S.; Byun, M.-W.

    2002-01-01

    Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution

  7. Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Cheorun; Lee, J.-W.; Cho, K.-H.; Yook, H.-S.; Byun, M.-W. E-mail: mwbyun@kaeri.re.kr

    2002-03-01

    Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution.

  8. Effect of starter cultures on survival of Listeria monocytogenes in Čajna sausage

    Science.gov (United States)

    Bošković, M.; Tadić, V.; Đorđević, J.; Glišić, M.; Lakićević, B.; Dimitrijević, M.; Baltić, M. Ž.

    2017-09-01

    The aim of the study was to evaluate the survival of Listeria monocytogenes during the production of Čajna sausage with short maturation time. Sausage batter was inoculated with three different serotypes 4b and serotype 1/2a of L. monocytogenes. Control sausages were without any starter culture added; the second batch was inoculated with strains of Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus, and the third batch was inoculated with strains of Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus. After 18 days of ripening, L. monocytogenes was not detected in any of the sausages, but during this fermentation and drying, the numbers of this pathogen was lower in the sausages inoculated with starter cultures.

  9. The Hall instability of unsteady inhomogeneous axially symmetric magnetized plasmas

    International Nuclear Information System (INIS)

    Shtemler, Yuri M.; Mond, Michael; Liverts, Edward

    2004-01-01

    The Hall instability in cylindrically symmetric resistive magnetized plasmas in vacuum is investigated. The unperturbed self-similar equilibrium solutions for imploding Z-pinches with time-dependent total current I t ∼t S ,S>1/3, are subjected by short-wave sausage perturbations. The instability criterion is derived in slow-time, frozen-radius approximation. In cylindrically symmetric configurations the instability is driven by the magnetic field curvature. The near-axis and near-edge branches of the neutral curve in the plane of the inverse Hall parameter and phase velocity with the frozen radial coordinate as a parameter are separated by the critical point, where the modified gradient from the unperturbed number density changes sign. The critical radius may be treated as a new characteristic size of the Z-pinch that emerges due to the instability: the pinch is envisaged restructured by the short-scale high-frequency Hall instability, in which a central stable core is surrounded by an outer shell. Such a modified equilibrium may explain the observed enhanced stability against magnetohydrodynamic modes

  10. Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat.

    Science.gov (United States)

    Du, M; Ahn, D U

    2002-08-01

    The effects of antioxidants on the flavor and color of electron-beam-irradiated turkey sausages were studied. Sausages were prepared from turkey thigh meat, NaCl (2.0%), phosphate (0.5%), water (10%), and one of five antioxidant treatments (none, vitamin E, sesamol, rosemary extract, or gallic acid at 0.02%). Sausages were stuffed and cooked in an 85 C smokehouse to an internal temperature of 74 C, then chilled and sliced to 1.5-cm thickness, and vacuum-packaged. Packaged sausages were randomly divided into three groups and irradiated at 0, 1.5 or 3.0 kGy, using an electron beam. Volatiles, color, 2-TBA-reactive substances values, and sensory characteristics were analyzed. The antioxidant effect of sesamol was the highest, followed by vitamin E and gallic acid; rosemary extract had the weakest antioxidant effect. Irradiation induced red color in sausages, but addition of gallic acid, rosemary extract, or sesamol reduced it. Gallic acid was very effective in lowering the redness of irradiated and nonirradiated sausages. The redness (a*) values of sausages with added gallic acid that were irradiated at 0, 1.5, and 3.0 kGy were 1.49,2.03, and 2.29, respectively, whereas those of control sausages under the same irradiation conditions were 2.58, 2.81, and 3.25, respectively. The reduction of redness in irradiated sausages by antioxidants was not related to CO, because antioxidants had no effect on CO production by irradiation. The amount of total volatiles was decreased significantly by antioxidants, but antioxidants had minimal effect on the off-flavor of turkey sausages induced by irradiation.

  11. Linear and nonlinear studies of velocity shear driven three dimensional electron-magnetohydrodynamics instability

    International Nuclear Information System (INIS)

    Gaur, Gurudatt; Das, Amita

    2012-01-01

    The study of electron velocity shear driven instability in electron magnetohydrodynamics (EMHD) regime in three dimensions has been carried out. It is well known that the instability is non-local in the plane defined by the flow direction and that of the shear, which is the usual Kelvin-Helmholtz mode, often termed as the sausage mode in the context of EMHD. On the other hand, a local instability with perturbations in the plane defined by the shear and the magnetic field direction exists which is termed as kink mode. The interplay of these two modes for simple sheared flow case as well as that when an external magnetic field exists has been studied extensively in the present manuscript in both linear and nonlinear regimes. Finally, these instability processes have been investigated for the exact 2D dipole solutions of EMHD equations [M. B. Isichenko and A. N. Marnachev, Sov. Phys. JETP 66, 702 (1987)] for which the electron flow velocity is sheared. It has been shown that dipoles are very robust and stable against the sausage mode as the unstable wavelengths are typically longer than the dipole size. However, we observe that they do get destabilized by the local kink mode.

  12. Essential oils from herbs against foodborne pathogens in chicken sausage.

    Science.gov (United States)

    Barbosa, Lidiane Nunes; Probst, Isabella Silva; Murbach Teles Andrade, Bruna Fernanda; Bérgamo Alves, Fernanda Cristina; Albano, Mariana; Mores Rall, Vera Lucia; Júnior, Ary Fernandes

    2015-01-01

    Consumption of chicken meat and its products, especially sausage, have increased in recent years. However, this product is susceptible to microbial contamination during manufacturing, which compromises its shelf life. The flavoring and preservative activities of essential oils (EO) have been recognized and the application of these antimicrobial agents as natural active compounds in food preservation has shown promise. The aim of this study was to evaluate the effect of Ocimum basilicum and Origanum vulgare EO on Listeria monocytogenes and Salmonella Enteritidis strains in artificially inoculated samples of fresh chicken sausage. First, the minimal inhibitory concentration (MIC) of EO in vitro was determined. The sausage was prepared and kept at ± 4°C; then, the inoculation of individual bacteria was carried out. EO were added at 0.3%, 1.0% and 1.5%v/w. After 0, 5, and 24 hours, the most probable number method (MPN) was performed. Transmission electron microscopy (TEM) was used to view the damage caused by these EO on bacterial morphology and/or structure. Only the 1.5% concentration was effective in reducing L. monocytogenes. 0.3% of O. vulgare EO was able to reduce the MPN/g of Salmonella Enteritidis (2 log) after 5 hours trials. O. basilicum EO showed no effect on Salmonella after 5 hours, but decreased by 2 log after 24 hours. O. vulgare EO at 1% gave a greater reduction of S. Enteritidis at 5 hours, increasing or maintaining this effect after 24 hours. The results confirmed the potential benefits of use EO in control of foodborne pathogens.

  13. Studies on the quality of duck meat sausages during refrigeration

    OpenAIRE

    Naveen, Z.; Naik, B. R.; Subramanyam, B. V.; Reddy, P. M.

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7???1??C). ...

  14. Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

    Directory of Open Access Journals (Sweden)

    Anna Cecilia Venturini

    2011-09-01

    Full Text Available The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*, microbial contamination and sensory tests (ranking and acceptance were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C. However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.

  15. Shallow irradiation of vienna sausage by electron beams in preventation of the slime production

    International Nuclear Information System (INIS)

    Watanabe, Hiroshi; Kume, Tamikazu; Ito, Hitoshi; Aoki, Shohei; Sato, Tomotaro

    1975-01-01

    Vienna sausages get spoiled by slime production or putrefaction due to the propagation of microorganisms when stored for 3 to 5 days at 10 deg C. The radiation pasteurization of vienna sausages has mainly been studied with gamma irradiation. The slime of sausages is believed to be microorganisms themselves growing on the surface of the sausages. Pasteurization of the surface of vienna sausages with electron irradiation was thus investigated. The results obtained are as follows: The vienna sausages irradiated with a dose of 0.8 to approximately 1.0 Mrad by 0.5 MeV electrons could be stored without slime production or putrefaction for more than a week at 11 deg C. The effect of pasteurization increased with energy and dose of electrons. However, the changes in the organoleptic qualities of vienna sausages were detected when irradiated with a dose of over 0.7 Mrad by 2.0 MeV electrons. Consequently, the irradiation with a dose of 1.0 Mrad by 1.0 MeV electrons was effectual in lengthening their shelf-life without deterioration of the organoleptic qualities. (author)

  16. The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages

    Directory of Open Access Journals (Sweden)

    Marcel Mati

    2015-05-01

    Full Text Available Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are similar to the raw material, simultaneously their microbial safety and stability is ensured using additives and specific microbial cultures. The use of probiotic cultures can positively affect the processing of fermented sausages, resulting in the new technological properties and beneficial effect on human health. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. Lactobacillus paracasei LPC-37 is a gram-positive, non-spore forming, homofermentative rod, which according to studies may modulate immune responses in human organism and survives the passage through the gastrointestinal tract. The main object of this work was to evaluate technological properties of L. paracasei LPC-37, which have not been fully examined. Two groups of fermented sausages were analysed in this work. The first group of fermented sausages was prepared using lyophilized starter culture (Lyocarni RHM-33. The second group of fermented sausages was prepared by the combination of lyophilized starter culture and potential probiotic culture Lactobacillus paracasei LPC-37. The processing and ripening of sausages were carried out in meat processing plant to simulate real conditions of production. The changes of the products (water activity, pH, concentration of organic acids and microbial growth were evaluated during ripening (3 weeks, while sensory analysis was carried out in the final stage of the process and during storage (3 weeks. It was found that the environment of raw-fermented sausages is suitable for the growth and survival of Lactobacillus paracasei LPC-37 and the microbiological quality of the final product was very good (absence of Salmonella and Listeria monocytogenes. The counts of lactobacilli reached 107 CFU/g of the product, which meet the requirements for functional foods. The results of the sensory evaluation showed

  17. CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES

    Directory of Open Access Journals (Sweden)

    A. M. Yevtushenko

    2016-01-01

    Full Text Available This paper studies the features of formation of sausage product structure in the process of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three characteristic areas. The characteristic parameters that determine the formation of the structure of sausages for each area were found. It is established that the use of the cavitation brine gives the finished product a gentle consistence, elasticity and distinct taste that makes it more preferable for the consumer.

  18. Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat.

    Science.gov (United States)

    Popp, J; Krischek, C; Janisch, S; Wicke, M; Klein, G

    2013-05-01

    It has been suggested that the color of turkey breast meat influences both physico-chemical and microbiological properties of raw fermented sausages. In this study, raw fermented sausages were produced with turkey breast meat in 3 different colors (pale, normal, or dark), which were obtained from 2 fast-growing-genetic-line toms at 2 slaughterhouses. Prior to the sausage production, the breast muscles were sorted into color groups according to the lightness values determined at 24 h postmortem. This meat was subsequently processed to raw fermented sausages using 1.5 or 2.5% curing salt (CS). The pale meat had higher lightness, electrical conductivity, and drip loss, whereas the dark meat showed a darker color only. The physico-chemical (pH, water activity), visual (lightness, redness), and microbial (total plate count) properties of the sausages were not influenced by the color of the turkey breast meat. The sausage made with 2.5% CS had lower aw and higher ash and hardness values than the sausages produced with 1.5% CS. In conclusion, processing of differently colored turkey meat to raw fermented sausages does not influence the quality characteristics of the products. Based on these findings, there is no reason for the sausage producer to separate turkey breast muscles by color before producing raw fermented sausages.

  19. SAUSAGE WAVES IN TRANSVERSELY NONUNIFORM MONOLITHIC CORONAL TUBES

    Energy Technology Data Exchange (ETDEWEB)

    Lopin, I. [Ussuriisk astrophysical observatory, Russion Academy of Sciences (Russian Federation); Nagorny, I., E-mail: lopin78@mail.ru [Institute of Automation and Control Processes FEB RAS, Vladivostok (Russian Federation)

    2015-09-10

    We investigate fast sausage waves in a monolithic coronal magnetic tube, modeled as a local density inhomogeneity with a continuous radial profile. This work is a natural extension of our previous results, obtained for a slab loop model for the case of cylindrical geometry. Using Kneser’s oscillating theorem, we provided the criteria for the existence of trapped and leaky wave regimes as a function of the profile features. For a number of density profiles there are only trapped modes for the entire range of longitudinal wave numbers. The phase speed of these modes tends toward the external Alfvén speed in the long wavelength limit. The generalized results were supported by the analytic solution of the wave equation for the specific density profiles. The approximate Wentzel–Kramers–Brillouin solutions allowed us to obtain the desired dispersion relations and to study their properties as a function of the profile parameters. The multicomponent quasi-periodic pulsations in flaring loops, observed on 2001 May 2 and 2002 July 3, are interpreted in terms of the transversely fundamental trapped fast sausage mode with several longitudinal harmonics in a smooth coronal waveguide.

  20. Anisotropic gravitational instability

    International Nuclear Information System (INIS)

    Polyachenko, V.L.; Fridman, A.M.

    1988-01-01

    Exact solutions of stability problems are obtained for two anisotropic gravitational systems of different geometries - a layer of finite thickness at rest and a rotating cylinder of finite radius. It is shown that the anisotropic gravitational instability which develops in both cases is of Jeans type. However, in contrast to the classical aperiodic Jeans instability, this instability is oscillatory. The physics of the anisotropic gravitational instability is investigated. It is shown that in a gravitating layer this instability is due, in particular, to excitation of previously unknown interchange-Jeans modes. In the cylinder, the oscillatory Jeans instability is associated with excitation of a rotational branch, this also being responsible for the beam gravitational instability. This is the reason why this instability and the anisotropic gravitational instability have so much in common

  1. Sensory characteristics of European, dried, fermented sausages and the correlation to volatile profile

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller; Sunesen, Lars Oddershede; De Smedt, Anny

    1999-01-01

    In the European FAIR-project: Control of Bioflavour and Safety in Northern and Mediterranean Fermented Meat Products (FAIR-CT97-3227) four different sausage types were manufactured in five replicates and characterised by sensory and analytical means. The objective of the present study was to char......In the European FAIR-project: Control of Bioflavour and Safety in Northern and Mediterranean Fermented Meat Products (FAIR-CT97-3227) four different sausage types were manufactured in five replicates and characterised by sensory and analytical means. The objective of the present study...... was to characterise the flavour pattern of the FAIR sausages with regards to sensory perceived compounds and volatile/sensory profiles. According to gas chromatography-olfactometry the greatest differences between the Northern and Mediterranean sausages were attributed to coffee/roasted, phenolic and vinegar odours...

  2. Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

    Science.gov (United States)

    Choi, Hyun-Su; Choi, Hyung-Gyu; Choi, Yeong-Seok; Kim, Jong-Hee; Lee, Ju-Ho; Jung, Eun-Hee; Lee, Sang-Hwa; Choi, Yang-Il

    2016-01-01

    This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (psausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality. PMID:27499674

  3. Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages

    Directory of Open Access Journals (Sweden)

    Carlos Pasqualin Cavalheiro

    2014-09-01

    Full Text Available Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%, and their physicochemical, microbiological, and sensorial characteristics were evaluated for 60 days of storage at 4 °C. The higher substitutions resulted in sausages more susceptible to lipid oxidation with higher TBARS values during storage; however, these values were lower than the organoleptic perception threshold. The sausages were darker and less red, with lower lightness (L* and redness (a* values than those of the control treatment. They had soft texture, which was evidenced by both the instrumental and sensory analysis. Therefore, the formulation containing 10% of MDCM protein hydrolysates proved to be the most suitable for mortadella-type sausage elaboration.

  4. Growth and production of volatiles by Staphylococcus carnosus in dry sausages:

    DEFF Research Database (Denmark)

    Tjener, Karsten; Stahnke, Louise Heller; Andersen, L.

    2004-01-01

    Three sausage batches inoculated with normal inoculation level of Pediococcus pentosaceus (5 x 10(6) CFU/g) and with low, intermediate, and high inoculation levels of Staphylococcus carnosus (10(5), 5 x 10(6), 5 x 10(7) CFU/g, respectively) were produced. Cell counts and formation of volatiles were...... followed throughout a ripening period of three weeks. The staphylococci exhibited the fastest growth in sausages with a low inoculation level, whereas growth was only moderate in sausages with a high initial level. Analysis of volatiles showed that methyl-branched aldehydes and acids, phenylacetaldehyde, 2......-methyl-l-butanol, dimethyldisulphide and dimethyltrisulphide were produced in higher amounts in sausages with a high inoculation level of S. carnosus, whercas a low inoculation level correlated with high amounts of diacetyl, ethanol and ethyl esters. The levels of most compounds increased over time...

  5. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

    Science.gov (United States)

    Latorre-Moratalla, M L; Bover-Cid, S; Aymerich, T; Marcos, B; Vidal-Carou, M C; Garriga, M

    2007-03-01

    The application of high hydrostatic pressure (200MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.

  6. Laboratory method for fermentation of meat and poultry sausages in fibrous casings.

    Science.gov (United States)

    Johnson, M G; Acton, J C

    1975-06-01

    The construction and operation of a relatively inexpensive cabinet for sausage fermentation studies is described. Temperature can be controlled to +/-1 C with a relative humidity of approximately 95%.

  7. Laboratory Method for Fermentation of Meat and Poultry Sausages in Fibrous Casings1

    Science.gov (United States)

    Johnson, Michael G.; Acton, James C.

    1975-01-01

    The construction and operation of a relatively inexpensive cabinet for sausage fermentation studies is described. Temperature can be controlled to ±1 C with a relative humidity of approximately 95%. PMID:16350019

  8. EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage

    Directory of Open Access Journals (Sweden)

    T J Moedjiharto

    2003-08-01

    Full Text Available Evaluation on the physicochemical property of “tempe-dumbo” sausage made from meat of Clarias gariepinus and tempeh flour has been carried out. Randomized design with tree replications were used. Sausages were prepared from tempeh flour and fish meat in the proportion of: 1:0; 1:0,2; 1:0,3; 1:10,4 and 1:0,5 (w /w. Hardness, total volatile bases (TVB, and taste were evaluated. The results showed that the proportion of flour tempeh influenced the content the quality of “tempe-dumbo” sausage in term of protein quality, TVB.and taste. The addition of tempeh flour had significant effect the decrease essential amino acids, of total amino acids content, and organoleptic ascore (taste and flavor. . “Tempeh-dumbo” sausage contained essential amino acid of 27,354 mg/ g, protein which was consisted of 7 essential amino acid.

  9. Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran

    DEFF Research Database (Denmark)

    Vuholm, Stine; Arildsen Jakobsen, Louise Margrethe; Sørensen, Karina Vejrum

    2014-01-01

    The use of dietary fibers as fat-replacers in sausages gives less energy-dense and thereby healthier foods. Also, dietary fibers have been shown to induce satiety. The objectives of this study were to investigate if appetite sensations and energy intake was affected by (1) addition of dietary...... fibers to sausages, (2) type of dietary fibers and (3) the food matrix of the dietary fibers. In this randomized cross-over study 25 young men were served four test meals; wheat bran sausages, rye bran sausages, rye bran bread and wheat flour sausages. The test meals were served as breakfast after...... an overnight fast. Appetite sensations were evaluated by visual analogue scales (VAS) assessed every 30 min for 240 min followed by an ad libitum lunch meal where energy intake was calculated. Both rye bran and wheat bran sausages increased satiety (P

  10. The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.

    Science.gov (United States)

    Jung, Samooel; Kim, Hyun Joo; Park, Sanghoo; In Yong, Hae; Choe, Jun Ho; Jeon, Hee-Joon; Choe, Wonho; Jo, Cheorun

    2015-10-01

    We investigated the possible use of atmospheric pressure plasma-treated water (PTW) as a nitrite source in curing process. Emulsion-type sausages were manufactured with PTW, celery powder containing nitrite, and synthetic sodium nitrite at a concentration of nitrite ion 70mgkg(-1). In terms of sausage quality, there were no noticeable effects of PTW on the total aerobic bacterial counts, color, and peroxide values of sausages compared with those of celery powder and sodium nitrite throughout 28days of storage at 4°C. Sausage with added PTW had lower concentrations of residual nitrite compared to those of added celery powder and sodium nitrite during the storage period (Pnitrite-treated sausages were not different, whereas the sausage with added celery powder received the lowest scores in taste and acceptability. From the results, it is concluded that PTW can be used as a nitrite source equivalent to a natural curing agent. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Effect of thyme and oregano aqueous tea infusions on the microbiological characteristics of sausages

    Directory of Open Access Journals (Sweden)

    Miroslav Kročko

    2017-01-01

    Full Text Available In this work the antimicrobial effect of Thymus vulgare and Origanum vulgare aqueous tea infusion on the total mesophilic bacterial count (TVC, psychrotrophic bacteria count (PBC and enterococci count in the heat treated meat product - sausages were evaluated. To prepare 1 kg of sausage in experimental groups were used 10 cm3 of Thymus vulgare resp. Origanum vulgare aqueous tea infusions. It was found that value of TVC and PBC in the experimental groups of sausages with Thymus vulgare addition after 7 days of storage (4 °C were 2.78 resp. 2.14 log cfu.g-1 and with the Origanum vulgare addition were 2.49 resp. 1.90 log cfu.g-1. The value of TVC and PBC in the control group of sausage were 3.13 resp. 2.72 log cfu.g-1. During 10 days of storage (4 °C the TVC and PBC in the sausages with Thymus vulgare addition increase and reached the value 4.81 resp. 3.52 log cfu.g-1. In the sausages with the Origanum vulgare addition TVC and PBC after 10 days of storage reached the value 3.67 resp. 1.60 log cfu.g-1. The value of TVC and PBC in the control group of sausage after 10 days of storage were 6.47 resp. 5.47 log cfu.g-1. Counts of enterococci in control and experimental groups of sausages during 10 days of storage were not detected. Thyme and origanum aqueous tea infusions suppressed the development of TVC and PBC compare to control samples. Normal 0 21 false false false EN-GB X-NONE X-NONE

  12. Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat.

    Science.gov (United States)

    Paulos, Kátia; Rodrigues, Sandra; Oliveira, António Filipe; Leite, Ana; Pereira, Etelvina; Teixeira, Alfredo

    2015-07-01

    The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers' panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off-odor, while goat sausages with paprika were considered sweeter. Consumers' panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity. The present study was a result of a project in co-promotion between 2 breeder associations, an industry unit and a research center. Results indicated that the meat from animals out of quality commercial brands could be useful as processed meat in a product with consumer acceptability. Also these new meat products brought diversity to meat industry to reach new markets and originating 2 new meat brands recorded at INPI (Instituto Nacional da Propriedade Industrial—Natl. Industrial Property Inst.) with the numbers of 489664 and 489662 of National Brands of sheep and goat meat, respectively. © 2015 Institute of Food Technologists®

  13. Growth potential of exponential- and stationary-phase Salmonella Typhimurium during sausage fermentation

    DEFF Research Database (Denmark)

    Birk, Tina; Henriksen, Sidsel; Müller, K.

    2016-01-01

    - and stationary-phase Salmonella Typhimurium (DT12 and DTU292) during freezing at − 18 °C and their subsequent growth potential during 72 h sausage fermentation at 25 °C. After 0, 7 and > 35 d of frozen storage, sausage batters were prepared with NaCl (3%) and NaNO2 (0, 100 ppm) and fermented with and without...

  14. Effect of Information about Animal Feeding on Consumer Acceptability of Sausages from Turopolje Pig Breed

    OpenAIRE

    Cerjak, Marija; Petrčić, Mario; Karolyi, Danijel

    2017-01-01

    Th e aim of this study was to examine the infl uence of information about pig feeding (conventional vs. acorn-fed) on consumer acceptability and probability of purchase of sausages made from local Turopolje pig breed. The study was conducted on a sample of 135 respondents using three step procedures: hedonic test in blind conditions, evaluation of expected preferences and informed hedonic test. Results showed that in the blind test sausage from conventionally-fed pigs were rated higher, but i...

  15. Comparison of textural atributes of selected meat sausages using instrumental analysis

    OpenAIRE

    Vladimír Vietoris; Ľubomír Lopašovský; Peter Zajác; Jozef Čurlej; Jozef Čapla

    2013-01-01

    The aim of the study was to compare textural atributes of selected meat sausages using instrumental analysis. For this purpose, seven different meat sausage samples were treated by instrumental analysis, by the use of Warner-Bratzler probe,  to find differences for two selected textural parameter firmness and work of shear. As expected, various values of mentioned atributes were obtained for different samples tested in fresh stage and after storage under controlled conditions (48 hrs., 30 °...

  16. Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

    OpenAIRE

    Mara Cristina Romero; Ana María Romero; Mirtha Marina Doval; Maria Alicia Judis

    2013-01-01

    The aim of this work was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of meat products elaborated in the northeast of Argentina, analyzing fatty acids composition, PUFA/SFA ratio, n-6/n-3 relation, and CLA content. Thirty traditional meat products from different processes were used. Samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked s...

  17. Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran

    Directory of Open Access Journals (Sweden)

    Fatemeh Malekian

    2014-01-01

    Full Text Available A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition, α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages (P<0.001. Saturated fatty acids concentration decreased linearly (P<0.01, while unsaturated fatty acids and omega-3 and omega-6 fatty acids increased linearly in response to increasing rice bran percentages (P<0.05. The concentration of α-tocopherol in sausages increased linearly in response to increasing rice bran percentages (P<0.01. Also, antioxidant activity increased linearly in sausages in response to added rice bran (P<0.01. The cholesterol concentration of sausages did not vary significantly in response to added rice bran.

  18. Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage

    Science.gov (United States)

    Jin, S. K.; Park, J. H.

    2013-01-01

    The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at 4°C. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower L* (lightness) and W (whiteness) values, and higher b* (yellowness) values than sausage containing no nitrite, and exhibited the highest a* values at a 0.5% addition (psausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (psausage significantly (psausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (psausages, depended on the rate of addition of nitrite (psausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages. PMID:25049766

  19. Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.

    Science.gov (United States)

    Mohamed, Hussein Mh; Emara, Mohamed Mt; Nouman, Taha M

    2016-07-01

    The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to study the effect of cooking at different core temperatures on the tenderness, sensory quality and microstructure of produced sausage. Increasing the cooking temperature of sausages resulted in reduction of the shear force values from 2.67 kgf after cooking at 85 °C to 1.57 kgf after cooking at 105 °C. The sensory scores of sausages have been improved by increasing the cooking core temperature of meat batter. The light and scanning electron microscope micrographs revealed solubilisation of the high quantity of connective tissue of camel meat. High emulsion stability values for the camel meat batter associated with high values of water-holding capacity for raw camel meat and meat batter have been recorded. Stable and acceptable camel meat emulsion can be developed from camel meat. Increasing the cooking core temperature of meat batter improved the quality of produced sausages. Therefore, camel meat emulsion sausages might be a potential alternative for beef particularly in Asian and African countries. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  20. Shelf-life Extension and Improvement of the Microbiological Quality of Fresh Sausage by Irradiation

    International Nuclear Information System (INIS)

    Hammad, A.A.I.; El-Mongy, T.M.; Mabrouk, A.K.

    2000-01-01

    Fifty samples of fresh sausage were randomly collected from different meat products markets in Great Cairo. They were analysed for microbiological quality. The results showed that 26 (52%) samples had total aerobic bacterial counts more than 10 7 cfu/g. Staphylococcus aureus was present in all samples and 19 (38%) samples had counts more than maximum permissible level (10 3 cfu/g). Enterococcus faecalis numbers more than 10 5 cfu/g were found in 14 (28%) samples. Coliform bacteria were present in all sausage samples and 19(38%) samples had counts more than 10 3 cfu/g, while salmonella was detected in only 5 (10%) samples. Therefore, fresh sausages in local market were highly contaminated with different microorganisms including spoilage and pathogenic bacteria. Irradiation dose of 4 kGy greatly reduced the numbers of aerobic and anaerobic bacteria, lactobacilli and yeasts without affecting the organoleptic properties of the samples. It extended the shelf-life of fresh sausage up to about 15 days at refrigeration temperature (5+-1) while the shelf-life was only 5 days for unirradiated samples. Irradiation dose of 6 kGy had greater effect on the microbiological counts and extended the shelf-life of fresh sausage more than 25 days, however, it slightly affected its organoleptic properties. Sausage samples exposed to this irradiation dose was microbiologically safe, being free from Enterobacteriaceae, Staph, aureus, Ent, faecalis, coliform bacteria, Salmonella and moulds

  1. Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages.

    Science.gov (United States)

    Ruiz-Moyano, Santiago; Martín, Alberto; Benito, María José; Nevado, Francisco Pérez; de Guía Córdoba, María

    2008-11-01

    The purpose of this study was to select lactic acid bacteria and bifibobacteria strains as potential probiotic cultures during the processing of Iberian dry fermented sausages. A total of 1000 strains were isolated from Iberian dry fermented sausages (363), and human (337) and pig faeces (300) in different culture media. Around 30% of these strains, mainly isolated from Iberian dry fermented sausages in LAMVAB agar, were pre-selected for testing as potential probiotics by their ability to grow adequately at the pH values and NaCl concentrations of these meat products during the ripening process. Of the in vitro investigations used to predict the survival of a strain in conditions present in the gastro intestinal tract, exposure to pH 2.5 showed itself to be a highly discriminating factor with only 51 out of 312 pre-selected strains resisting adequately after 1.5h of exposure. All acid-resistant isolates identified as lactobacilli originated from human faeces (Lactobacillus casei and Lactobacillus fermentum) and pig faeces (Lactobacillus reuteri, Lactobacillus animalis, Lactobacillus murinus, and Lactobacillus vaginalis). Pediococcus acidilactici strains were isolated from Iberian dry fermented sausages and pig faeces, whereas the greatest number of Enterococcus strains were identified as Enterococcus faecium, with this species being isolated from Iberian dry fermented sausages, and human and pig faeces. Most of these strains are promising probiotic meat culture candidates suitable for Iberian dry fermented sausages.

  2. Effects of composite surface coating and pre-drying on the properties of kabanosy dry sausage.

    Science.gov (United States)

    Tyburcy, Andrzej; Kozyra, Daniel

    2010-10-01

    Coating of dry sausages with renewable materials could be an alternative to vacuum packaging. In this study kabanosy dry sausage was coated with a composite emulsion and stored for 7 or 15 days at 4-6 degrees C. Effects of different emulsion formulas (0.5 or 1% w/w of kappa-carrageenan and 5 or 10% w/w of glycerol) and pre-drying of coated sausages (at 50 degrees C for 1.5h) were investigated. Carrageenan concentration had a significant effect (Pemulsion adsorbed on the sausage surface but little influence on the barrier properties of the coatings. At both glycerol concentration levels, coatings had no visible cracks and were easily removed from the sausage surface after 7 and 15 days of storage. The colour values of coatings (L*, a*, and b*) changed along with the decreasing water activity during storage. Pre-drying of coated sausages reduced peeled product weight loss after storage. The financial analysis showed that among coatings tested the best proved to be the emulsion containing (w/w): 5% glycerol, 5% gelatin, 0.5% carrageenan, 20% lard, 20% beeswax, and 50% water. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  3. Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality

    Directory of Open Access Journals (Sweden)

    Jong-Hyun Jung

    2015-05-01

    Full Text Available The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i 45 days of ripening without rosemary, ii 60 days of ripening without rosemary, iii 45 days of ripening with 0.05% rosemary, and iv 60 days of ripening with 0.05% rosemary. Significant differences were observed in both moisture and fat content for ripening durations, with the highest moisture and least fat content observed in salchichon modified sausage (SMS ripened for 45 days. Ripening duration and rosemary addition appeared to influence water activity (aw of salchichon sausages. The aw of SMS ripened for 45 days was 0.80, whereas the other had aw values <0.80. Lactic acid bacteria were predominant, as Korean traditional fermented red pepper paste was added to sausages; however, the Bacillus cereus population was significantly affected by rosemary powder addition. Chewiness and gumminess decreased significantly due to the addition of rosemary powder compared to SMS without rosemary powder, and both 45 days of ripening and rosemary powder addition influenced the hardness of SMS. In conclusion, ripening duration of SMS for 45 days in the presence of rosemary powder provided superior SMS quality with an economical ripening duration compared to that of ripening with rosemary powder or ripening for 60 days.

  4. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis

    Directory of Open Access Journals (Sweden)

    Francesca Silva Dias

    2013-09-01

    Full Text Available To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (a w were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE. The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g-1. A significant (P < 0.005 increase was observed in pH and a w values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life.

  5. Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.

    Science.gov (United States)

    Li, Shuliu; Aliani, Michel; Holley, Richard A

    2013-10-01

    Ground deodorized yellow mustard is used as a binder and meat protein substitute in cooked processed meat products. Recent studies have shown that it has the potential to be used in uncooked processed meat products because of its natural antimicrobial properties. In the present study, ground deodorized yellow mustard was added to uncooked dry-fermented sausage during manufacture at 1% to 4% (w/w) and analyzed for its effects on starter cultures, physico-chemical properties, and consumer acceptability. Mustard had a nondose-dependent inhibitory effect on the Staphylococcus starter culture, had no effect on water activity or instrumental texture, and tended to accelerate sausage pH reduction. At 3% and 4% mustard, consumer scores on all sensory attributes as well as overall acceptability were significantly lower. The appearance and color of 3% and 4% mustard-treated sausages were liked slightly, whereas flavor, texture, and overall acceptability scores were reduced. The control without mustard and 1% mustard-treated sausages had similar sensory properties and were the most acceptable, while 2% mustard-treated sausages were given "like moderately" and "like slightly" descriptors. Sensory results mean that at concentrations necessary for mandated regulatory control of Escherichia coli O157:H7 in dry sausages, mustard may have a negative effect on consumer acceptance. © 2013 Institute of Food Technologists®

  6. Flavour profiles of dry sausages fermented by selected novel meat starter cultures.

    Science.gov (United States)

    Erkkilä, S; Petäjä, E; Eerola, S; Lilleberg, L; Mattila-Sandholm, T; Suihko, M L

    2001-06-01

    Probiotic or bioprotective Lactobacillus rhamnosus strains GG, LC-705 and E-97800 as well as Pediococcus pentosaceus E-90390 and Lactobacillus plantarum E-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. In the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in MRS broth and analysed by high-performance liquid chromatography. The strains produced higher or equal amounts of lactic acid compared to control and were amine negative. During the actual fermentation process of dry sausages the numbers of inoculated bacteria increased from the level 6.5-7.0 log cfu/g to 8.0-9.0 log cfu/g. The most fast growing strains were P. pentosaceus E-90390 and the control while the growth of L. plantarum E-98098 and L. rhamnosus LC-705 were the slowest. The pH value of the sausages decreased from 5.6 to 4.9-5.0. The presence of these experimental strains as major organisms in the sausages after fermentation and ripening was confirmed on the bases of their genetic fingerprints. The flavour profiles of the experimental sausages produced by these probiotic or protective strains were similar with that produced by the commercial meat starter culture and commercial North European dry sausage recipe.

  7. Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran.

    Science.gov (United States)

    Malekian, Fatemeh; Khachaturyan, Margarita; Gebrelul, Sebhatu; Henson, James F

    2014-01-01

    A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition, α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages (P < 0.001). Saturated fatty acids concentration decreased linearly (P < 0.01), while unsaturated fatty acids and omega-3 and omega-6 fatty acids increased linearly in response to increasing rice bran percentages (P < 0.05). The concentration of α-tocopherol in sausages increased linearly in response to increasing rice bran percentages (P < 0.01). Also, antioxidant activity increased linearly in sausages in response to added rice bran (P < 0.01). The cholesterol concentration of sausages did not vary significantly in response to added rice bran.

  8. Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts.

    Science.gov (United States)

    Maqsood, Sajid; Manheem, Kusaimah; Abushelaibi, Aisha; Kadim, Isam Tawfik

    2016-11-01

    Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12 days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200 mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P < 0.05). Sausages treated with TA and DSE were found to have higher hardness, gumminess and chewiness values compared to other treatments (P < 0.05). Addition of different phenolic compounds or extract did not influence the sensory color of sausages. Furthermore, sensory quality was also found to be superior in TA and CT treated sausages. Therefore, pure phenolic compounds (TA and CT) proved to be more effective in retaining microbial and sensorial qualities of camel meat sausages compared to phenolic extracts (GTE and DSE) over 12 days of storage at 4°C. © 2016 Japanese Society of Animal Science.

  9. Evaluation of fat grains in gothaj sausage using image analysis

    Directory of Open Access Journals (Sweden)

    Ludmila Luňáková

    2016-12-01

    Full Text Available Fat is an irreplacable ingredient in the production of sausages and it determines the appearance of the resulting cut to a significant extent. When shopping, consumers choose a traditional product mostly according to its appearance, based onwhat they are used to. Chemical analysis is capable to determine the total fat content in the product, but it cannot accurately describe the shape and size of fat grains which the consumer observes when looking at the product. The size of fat grains considered acceptable by consumers can be determined using sensory analysis or image analysis. In recent years, image analysis has become widely used when examining meat and meat products. Compared to the human eye, image analysis using a computer system is highly effective, since a correctly adjusted computer program is able to evaluate results with lower error rate. The most commonly monitored parameter in meat products is the aforementioned fat. The fat is located in the cut surface of the product in the form of dispersed particles which can be fairly reliably identified based on color differences in the individual parts of the product matrix. The size of the fat grains depends on the input raw material used as well as on the production technology. The present article describes the application of image analysis when evaluating fat grains in the appearance of cut of the Gothaj sausage whose sensory requirements are set by Czech legislation, namely by Decree No. 326/2001 Coll., as amended. The paper evaluates the size of fat mosaic grains in Gothaj sausages from different manufacturers. Fat grains were divided into ten size classes according to various size limits; specifically, 0.25, 0.5, 0.75, 1.0, 1.5, 2.0, 2.5, 5.0, 8.0 and over 8 mm. The upper limit of up to 8 mm in diameter was chosen based on the limit for the size of individual fat grains set by the legislation. This upper limit was not exceeded by any of the products. On the other side the mosaic had the

  10. Physicochemical and sensory characteristics of fermented sheepmeat sausage

    Science.gov (United States)

    Lu, Yanjun; Young, Owen A; Brooks, John D

    2014-01-01

    The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, NaCl, glucose, sodium pyrophosphate, and lactic culture, respectively. Following anaerobic fermentation (96 h, 30°C), there were no significant differences between the species in mean texture (hardness, springiness, adhesiveness, cohesiveness) and pH, and only minor differences were seen in color. However, although not consumer tested, it is argued that consumers would be able to pick a texture difference due to different fat melting point ranges, highest for sheepmeat. This work was followed by a sensory experiment to find out if characteristic sheepmeat flavors could be suppressed to appeal to unhabituated consumers. To simulate a very strongly characteristic sheepmeat, beef sausage mixtures (above) were spiked, or not, with 4-methyloctanoic, 4-methylnonanoic acid, and skatole (5.0, 0.35, and 0.08 mg kg−1, respectively). Sodium nitrite (at 0.1 g kg−1) and a garlic/rosemary flavor were variably added to create a 23 factorial design. In a randomized design, 60 consumers found that spiked sheepmeat flavors caused an overall significant decrease in mean liking on a 1–9 scale (5.83 vs. 5.35,P = 0.003), but this was completely negated by the garlic/rosemary addition (5.18 vs. 6.00,P < 0.001). Nitrite had no effect on liking (5.61 vs. 5.58,P = 0.82), although nitrite might be included in commercial examples to minimize fat oxidation and suppress growth of clostridia. Thus, sheepmeat flavors could be suppressed to appeal to unhabituated consumers. Commercial examples could thus be made for these consumers, but the mandatory use of the name “mutton” in some

  11. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage.

    Science.gov (United States)

    Kim, Il-Suk; Jin, Sang-Keun; Mandal, Prabhat Kumar; Kang, Suk-Nam

    2011-10-01

    Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p sausages with tomato powder were significantly (p sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.

  12. Portuguese traditional sausages: different types, nutritional composition, and novel trends

    Directory of Open Access Journals (Sweden)

    Cláudia Marcos

    2016-03-01

    Full Text Available Traditional sausages—smoked, fermented or dried—are meat products that are part of the traditional daily diet in rural Portugal, and also highly valued in major cities with an increasing demand. These ethnic meat products are manufactured mainly by small-scale industries or artisanal producers according to and/or inspired by traditional processes. They are present in a wide variety of types, many recognized for their quality (38 certified products. Presently, cure technologies used are important for the potential they represent in transformation and diversification. Additionally, they add flavors and colors to meat that are much appreciated, surpassing meat preservation proposes. A review on the types and manufacturing technological aspects associated to Portuguese traditional sausages (PTS is provided in this article. Additionally, nutritional composition of the products is presented. Future developments foreseen in the field, in the light of current knowledge and market trends, are finally addressed.

  13. Lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage.

    Science.gov (United States)

    Kröckel, L; Schillinger, U; Franz, C M A P; Bantleon, A; Ludwig, W

    2003-03-01

    Lactobacillus versmoldensis sp. nov. (KU-3T) was isolated from raw fermented sausages. The new species was present in high numbers, and frequently dominated the lactic acid bacteria (LAB) populations of the products. 16S rDNA sequence data revealed that the isolates are closely related to the species Lactobacillus kimchii DSM 13961T, Lactobacillus paralimentarius DSM 13238T, Lactobacillus alimentarius DSM 20249T and Lactobacillus farciminis DSM 20184T. DNA-DNA reassociation data, however, clearly distinguished the new isolates from these species; they showed a low degree of DNA relatedness with the type strains of this group of phylogenetically closely related lactobacilli. These results warrant separate species status for strain KU-3T, for which the name Lactobacillus versmoldensis sp. nov. is proposed. The type strain is KU-3T (=DSM 14857T =NCCB 100034T =ATCC BAA-478T).

  14. The Main Physical-Chemical Characteristics of Smoked Sausage

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    Corina Iuliana Costescu

    2015-05-01

    Full Text Available The paper presents the organoleptic and physical-chemical quality of smoked sausage, produced by a manufacturer in the western part of Romania. The organoleptic examination highlighted: product shape, exterior and in section aspect, consistency, color, taste and flavor. The physical-chemical examination highlighted the content of moisture, fat, sodium chloride, nitrites and easy hydrolyzed nitrogen. Water content was under the maximum admitted limit of 58%. Medium fat value was 32.24%, by 5.76% under the 38% maximum limit. Medium sodium chloride content was 2.1%, under the maximum admitted limit of 3%. Easy hydrolyzed nitrogen registered a medium value of 26.71 mg NH3/100g product under the 45% maximum admitted limit. Nitrites content was 5.18 ppm, under the 7 ppm imposed limit.

  15. Instabilities in inhomogeneous plasma

    International Nuclear Information System (INIS)

    Mikhailovsky, A.B.

    1983-01-01

    The plasma inhomogeneity across the magnetic field causes a wide class of instabilities which are called instabilities of an inhomogeneous plasma or gradient instabilities. The instabilities that can be studied in the approximation of a magnetic field with parallel straight field lines are treated first, followed by a discussion of the influence of shear on these instabilities. The instabilities of a weakly inhomogeneous plasma with the Maxwellian velocity distribution of particles caused by the density and temperature gradients are often called drift instabilities, and the corresponding types of perturbations are the drift waves. An elementary theory of drift instabilities is presented, based on the simplest equations of motion of particles in the field of low-frequency and long-wavelength perturbations. Following that is a more complete theory of inhomogeneous collisionless plasma instabilities which uses the permittivity tensor and, in the case of electrostatic perturbations, the scalar of permittivity. The results are used to study the instabilities of a strongly inhomogeneous plasma. The instabilities of a plasma in crossed fields are discussed and the electromagnetic instabilities of plasma with finite and high pressure are described. (Auth.)

  16. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

    Directory of Open Access Journals (Sweden)

    Armando Abel Massingue

    2018-04-01

    Full Text Available Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM as meat replacer in lamb and mutton emulsion-type sausages (mortadella. Methods Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS, instrumental color and texture profile. The sensory profile of the mortadella’s was also evaluated by acceptance test and check-all-that-applies (CATA analysis. Results The MDPM addition increased (p<0.05 fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05 higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h° and darker (lower L* than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05 sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

  17. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.

    Science.gov (United States)

    Massingue, Armando Abel; de Almeida Torres Filho, Robledo; Fontes, Paulo Rogério; de Lemos Souza Ramos, Alcinéia; Fontes, Edimar Aparecida Filomeno; Perez, Juan Ramon Olalquiaga; Ramos, Eduardo Mendes

    2018-04-01

    This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a *, C *, and lower h °) and darker (lower L *) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

  18. Effect of the partial substitution of meat with irradiated sunflower meal on the quality of sausage

    International Nuclear Information System (INIS)

    Afifi, E.A.; Anwar, M.M.

    2007-01-01

    This work aims to study the effect of partial substitution of meat with gamma irradiated sunflower meal in the manufacturing of sausage. On the sensory and physical properties of manufactured sausage, Therefore, sunflower meal sample was divided into four groups and exposed to gamma irradiation at doses 0, 4, 8 and 12 kGy ( for improving the digestibility and functional properties protein of sunflower meal ). The polyphcnol content in-vitro protein digestibility (I.V.P.D), water absorption fat absorption and emulsion capacity of irradiated sunflower meal were determined. The obtained results indicated that the 12 kGy gamma irradiation . dose was the most effective treatment for removing the total polyphenol as the, removal percentage reached to 100%, and sequently increased the protein digestibility of sunflower to 83.24%, also the water fat absorption and emulsion capacity were markedly increased. Therefore the irradiated sample at 12 kGy was chosen for the treatment of sunflower meal using in manufacturing sausage at 2, 4 and 8% substitution level. The organoleptic evaluation of sausage samples under investigation showed that the sausage contained irradiated sunflower meal at dose of 12 kGy at 2% substitution level attained high scores in color and aroma and had the highest scores in taste and texture in comparison with the control (natural sausage ). Also it could be concluded that 2% irradiated sunflower meal at dose of 12 kGy might be used as a replacer of frozen meat in manufacturing of sausage without any adverse effect on its sensory, physical and chemical properties

  19. Effect of the Partial Substitution of Meat with Irradiated Sunflower Meal on the Quality of Sausage

    International Nuclear Information System (INIS)

    Afifi, E. A.M.; Anwar, M.M.

    2007-01-01

    This work aims to study the effect of partial substitution of meat with gamma irradiated sunflower meal in the manufacturing of sausage. On the sensory and physical properties of manufactured sausage, Therefore, sunflower meal sample was divided into four groups and exposed to gamma irradiation at doses 0 , 4 , 8 and 12 kGy ( for improving the digestibility and functional properties protein of sunflower meal ). The polyphenol content in-vitro protein digestibility (I.V.P.D), water absorption fat absorption and emulsion capacity of irradiated sunflower meal were determined .The obtained results indicated that the 12 kGy gamma irradiation dose was the most effective treatment for removing the total polyphenol as the removal percentage reached to 100%, and sequently increased the protein digestibility of sunflower to 83.24%, also the water fat absorption and emulsion capacity were markedly increased. Therefore the irradiated sample at 12 kGy was chosen for the treatment of sunflower meal using in manufacturing sausage at 2, 4 and 8% substitution level .The organoleptic evaluation of sausage samples under investigation showed that the sausage contained irradiated sunflower meal at dose of 12 kGy at 2% substitution level attained high scores in color and aroma and had the highest scores in taste and texture in comparison with the control (natural sausage ). Also it could be concluded that 2% irradiated sunflower meal at dose of 12 kGy might be used as a replacer of frozen meat in manufacturing of sausage without any adverse effect on its sensory, physical and chemical properties.

  20. Manufacturing of low-fat chicken sausage and keeping its quality by gamma irradiation

    International Nuclear Information System (INIS)

    Abdel-Daiem, M.H.

    2007-01-01

    The present study was carried out to study the possibility of manufacturing low-fat chicken breast sausage formulated with aged fresh chicken breast meat, 8% beef fat ratio and other ingredients. Thc manufactured sausage was subjected to gamma irradiation at doses of 0, 2, 4 and 6 kGy to improve its hygienic quality and extending its shelf-life. The irradiated samples were stored at refrigeration temperature (4± degree C), and the effects of gamma irradiation and cold storage on their microbiological, chemical and Sensory attributes were studied. Irradiated samples at dose of 2 kGy reduced the counts of total bacterial, lactic acid bacteria, total molds and yeasts and Bacillus cereus. Irradiation doses of 4 and 6 kGy completely eliminated Staphylococcus aureus, Bacillus cereus, enterobacteriaceae and Salmonella spp. On the other hand, applied doses gamma irradiation under investigation had no remarkable effects on thc chemical composition, ph values and total volatile nitrogen (TVN), but increased the amounts of thiobarbituric acid reactive substances (TBARs) of these product. irradiation treatments had no effects on sensory properties (appearance, texture and odor) of all fresh sausage samples. Moreover, fried sausage prepared from irradiated raw sausage had high sensory acceptability similar to those prepared from non-irradiated raw sausage. irradiation at doses of 2, 4 and 6 kGy prolonged the refrigeration shelf-life of fresh low-fat chicken breast sausage to 11, 20 and 27 days, respectively, compared to 5 days for non-irradiated samples without any adverse effects on sensory properties. Thus, it can be recommended as a healthy product especially for those who need to low fat and cholesterol foods

  1. Correlation between the median particle size of chewed frankfurter sausage and almonds during masticatory performance test.

    Science.gov (United States)

    Sumonsiri, P; Thongudomporn, U; Paphangkorakit, J

    2018-04-27

    The correlation between chewing and gastric function is best reflected when the same food type is used during both tests. We proposed frankfurter sausage as test food for masticatory performance as it can also be used in gastric emptying test. The suitability of frankfurter sausage to determine masticatory performance, however, has never been examined. To examine the correlations between the median particle size of frankfurter sausage and almonds (as standard test food) after different numbers of chewing cycles. Twenty-seven subjects performed masticatory performance tests by chewing 2 types of test foods, that is, a piece of almond or 5-g frankfurter sausage cubes placed in a sealed latex bag, for 5 and 15 chewing cycles. For each individual, right and left sides were tested separately. Chewed samples obtained from both sides were pooled. Median particle sizes were determined using a multiple sieving method. Spearman's rank correlation was used to examine any correlation between median particle sizes of the 2 test foods after 5 and 15 cycles. Median particle sizes after 5 and 15 cycles were 2.04 ± 0.87 and 0.95 ± 0.58 mm for almonds and 4.16 ± 0.19 and 3.73 ± 0.25 mm for frankfurter sausage, respectively. Significant correlations were observed between the median particle size of chewed frankfurter sausage after 15 cycles and that of chewed almonds after 5 and 15 cycles (r = .76, P < .01 and r = .52, P = .01, respectively). Frankfurter sausage chewed for 15 cycles may be suitable for the determination of masticatory performance in conjunction with gastric emptying test. © 2018 John Wiley & Sons Ltd.

  2. Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions

    Science.gov (United States)

    Leroy, Frédéric; Lievens, Kristoff; De Vuyst, Luc

    2005-01-01

    In mixed cultures, bacteriocin production by the sausage isolate Lactobacillus sakei CTC 494 rapidly inactivated sensitive Listeria innocua LMG 13568 cells, even at low bacteriocin activity levels. A small fraction of the listerial population was bacteriocin resistant. However, sausage fermentation conditions inhibited regrowth of resistant cells. PMID:16269805

  3. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

    Science.gov (United States)

    Choi, Yun-Sang; Lee, Ju-Woon; Lee, Si-Kyung

    2015-01-01

    This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage. PMID:26761840

  4. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities.

    Science.gov (United States)

    Gøtterup, Jacob; Olsen, Karsten; Knøchel, Susanne; Tjener, Karsten; Stahnke, Louise H; Møller, Jens K S

    2008-04-01

    Three Staphylococcus strains, S. carnosus, S. simulans and S. saprophyticus, selected due to their varying nitrite and/or nitrate-reductase activities, were used to initiate colour formation during sausage fermentation. During fermentation of sausages with either nitrite or nitrate added, colour was followed by L(∗)a(∗)b measurements and the content of nitrosylmyoglobin (MbFe(II)NO) quantified by electron spin resonance (ESR). MbFe(II)NO was rapidly formed in sausages with added nitrite independent of the presence of nitrite reducing bacteria, whereas the rate of MbFe(II)NO formation in sausages with added nitrate depended on the specific Staphylococcus strain. Strains with high nitrate-reductase activity showed a significantly faster rate of pigment formation, but other factors were of influence as well. Product stability for the sliced, packaged sausage was evaluated as surface colour and oxidation by autofluorescence and hexanal content, respectively. No significant direct effect of the Staphylococcus addition was observed, however, there was a clear correspondence between high initial amount of MbFe(II)NO in the different sausages and the colour stability during storage. Autofluorescence data correlated well with hexanal content, and may be used as predictive tools. Overall, nitrite- and nitrate-reductase activities of Staphylococcus strains in nitrite-cured sausages were of limited importance regarding colour development, while in nitrate-cured sausages strains with higher nitrate reductase activity were crucial for ensuring optimal colour formation during initial fermentation stages.

  5. Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fat.

    Science.gov (United States)

    Krishnan, K R; Sharma, N

    1990-01-01

    Ready-to-eat emulsion-type buffalo meat sausages were developed by using a combination of 80% meat components with 20% pork back fat. The meat components were constituted of 70 parts buffalo skeletal meat and 30 parts offal meat (rumen meat and heart meat in equal proportions). The emulsion stability, cooking losses of emulsions and sausages, composition of cooked sausages, eating quality of sausages and the microscopic characteristics of the raw emulsion and cooked sausages were studied. The light microscope micrograph of the raw emulsion showed uniformly well distributed fat globules embedded in a dense protein gel. The cooked emulsion also showed uniformly sized fat globules well distributed in a fine, compact, coagulated protein gel, which retained their original spherical shape. Good quality emulsion-type sausages could be produced having a high emulsion stability (0·87 ± 0·07 ml fat release/100 g emulsion); a low emulsion cooking loss (9·60 ± 0·60%) and a low sausage cooking loss (8·83 ± 0·48%). The overall acceptability of sausages was also high. Copyright © 1990. Published by Elsevier Ltd.

  6. Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds

    Science.gov (United States)

    Parunović, N.; Radović, Č.; Savić, R.

    2017-09-01

    In this study, the parallel examinations on fatty acid profiles and sensory properties of fermented dry sausages are presented. Three types of kulen and sremska sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Swallow-Belly Mangalitsa and Moravka) and commercial (Swedish Landrace). In sausages made from meat of commercial pig breed, the highest cholesterol content was detected. However, sausage made from the Mangalitsa pork meat contained higher levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA), and lower saturated fatty acid levels (SFA).The level of polyunsaturated (PUFA) in sausage made of Landrace pork meat was significantly higher than levels in other types. These differences between fatty acids were mostly deriving by higher total n-6 PUFA content. In a sausage made of Mangulitsa meat, the values of atherogenic (IA) and thrombogenic (IT) health lipid indexes are lower. Kulen and sremska sausages made from the Mangalitsa pork meat was superior in terms of colour, odour, taste, after taste and overall acceptability. This study demonstrate that pig breed have an effect on the chemical content, fatty acids profiles and sensory properties of dry fermented sausages.

  7. Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

    Directory of Open Access Journals (Sweden)

    Regina Kitagawa Grizotto

    2012-09-01

    Full Text Available The addition of okara flour to an emulsified meat product (Frankfurter type sausage was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided by two soymilk producing companies whose production systems were based on the hot disintegration of the decorticated (company B or undecorticated (company A soybeans. The okara was dehydrated using a flash dryer and then ground into flour (>420 µm. However, The okara flours A and B showed approximately the same amount of protein (35 and 40 g.100 g-1 dwb. However, the okara flour A presented higher values (p < 0.05 for all technological functional properties studied (emulsification capacity, emulsion stability, protein solubility, and water hold capacity than those of okara flour B. The A and B okara flours were used in a frankfurter sausage formulation as substitution of 1.5% and 4% of meat. The results showed that the sausages containing okara flours A and B, as well as the control sausage, were accepted by the sensory panel. Moreover, there were no significant differences (p < 0.05 in the physical (color, objective texture, and emulsion stability and chemical (pH and proximate composition measurements of the sausages with and without the okara flour.

  8. Sensory evaluation of sausages with orange peel flour and maguey leaf

    Directory of Open Access Journals (Sweden)

    Hector Bernardo Escalona-Buendia

    2013-06-01

    Full Text Available Agroindustrial by-products are mainly used for animal feeding and biomass for biodiesel production. In fruit processing, around the 70% of the raw material weight is considered as a residue, mainly peels and seeds, but they have high insoluble fiber content. Orange peel and maguey leaf, previously used for barbacoa preparation, were employed as functional ingredients in sausages. To determinate the acceptance of new food products (neophobia 300 surveys were conducted to consumers in supermarkets in the south part of Mexico City. Additionally, R-index was determined to know if there were any difference between the texture and flavor of the sausages with these ingredients using consumers, and a quantitative descriptive profile was carried out. Results shown that most of the surveys showed interest to consume healthy foods, but certain neophobia was observed to this kind of meat products (sausages with orange peel or maguey leaf due to strange flavors. R index values showed that flavor is affected by this formulation, most in maguey leaf samples, but not in texture (firmness. Descriptive sensory profiles showed the attributes distinguishing the fiber added sausages versus a control. The conclusion is that the use of agroindustrial by-products is a good source of functional ingredient in sausages; however, its flavor has to be more developed to assure consumer acceptance.

  9. Antioxidant and Antimicrobial Effects of Pistacia lentiscus L. Extracts in Pork Sausages.

    Science.gov (United States)

    Botsaris, George; Orphanides, Antia; Yiannakou, Evgenia; Gekas, Vassilis; Goulas, Vlasios

    2015-12-01

    Pistacia lentiscus fruits are ingredients of traditional Cypriot sausages. The objective of this study is to evaluate P. lentiscus extracts as natural additives to the sausages. First, the phenolic content and antioxidant activity of fruit and leaf extracts were determined. Results revealed that leaves are richer source of polyphenolic antioxidants than fruits, with methanol being the better extraction solvent. In the next step, the antioxidant and antimicrobial effects of methanolic extracts (300 mg/kg) in the pork sausage formulation were investigated. Peroxide, acid and thiobarbituric acid-reactive substance values demonstrated that both fruit and leaf extracts reduced the rate of lipid oxidation of sausages at 4 °C. Total viable count revealed significant differences on the fifth day of storage, with better microbial inhibition by leaf extract. No significant differences between the extracts were observed after the tenth day of storage. Overall, the extracts can be used to prevent lipid oxidation and reduce microbial spoilage during the first days of storage of fresh traditional pork sausages.

  10. Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage.

    Science.gov (United States)

    Thomas, R; Anjaneyulu, A S R; Kondaiah, N

    2010-06-01

    Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment significantly (p sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30(th) day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for significantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

  11. Effect of heat treatment and packaging systems on the stability of fish sausage

    Directory of Open Access Journals (Sweden)

    Bruna Rafaela Dallabona

    2013-12-01

    Full Text Available The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking and packaging systems (conventional or vacuum were used. The sausages were characterized for chemical composition, weight loss, water activity, instrumental texture and sensorial analysis. Additionally, microbiological analysis, instrumental color, pH, thiobarbituric acid reactive substances (TBARS and total volatile base nitrogen (TVB-N were assessed during storage. No presence of Escherichia coli, Salmonella sp. or coagulase-positive Staphylococcus was detected; however, the psychrotrophic count in pasteurized sausages exceeded the limits allowed for consumption. pH and lipid oxidation speed (TBARS values were reduced when vacuum packaging was used. Volatile nitrogenous bases remained virtually constant during the storage period, and higher values were observed in smoked products. Pasteurized sausages remain stable for 10 and 15 days in conventional and vacuum packages, respectively, and smoked sausages remain stable for 25 and 45 days in conventional and vacuum packages, respectively.

  12. Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages

    Directory of Open Access Journals (Sweden)

    Mario García

    2011-06-01

    Full Text Available The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on the quality of Ham Visking (a type of pork sausages. Five Ham Visking formulations were elaborated modifying the sodium nitrite (0.011; 0.016 or 0.0212% and chitosan concentrations (0.25 or 0.5% in the products. Sausages were stored at 4 ºC and physicochemical, microbiological, and sensorial evaluations were performed in order to estimate their shelf life. Chitosan can be used in pork sausages without affecting ensory attributes such as color although the panelists detected textural differences among the samples with chitosan, which suggests that there is some influence of deacetylation degree of chitosan on the textural behavior of sausages which still needed to be explained for a successful application of chitosan in meat products. The reduction of residual sodium nitrite did not affect the color and flavor of such products, but the use of chitosan increasedsignificantly the shelf life of sausages.

  13. Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese

    Directory of Open Access Journals (Sweden)

    Carmela Amadoro

    2015-12-01

    Full Text Available In this study bacterial isolates from Ventricina del Vastese sausage, previously identified as Lactobacillus (L. sakei, were characterised genotypically, physiologically and on the basis of some technologically relevant traits. A total of 70 L. sakei isolates from sausages manufactured with spontaneous fermentation in the same producing plant were taken into account. Six genotypic groups were distinguished on the basis of Rep-polymerase chain reaction with the GTG5 primer, some of which were found only in the sausages ripened at temperatures lower than 10°C for the first two months and lower than 16°C for the remaining three months, according to the traditional ripening process. Six strains were selected as representative of the genotypic profiles and further characterised. A high diversity in their fermentation profiles was observed, and different groups were separated on the basis of growth and acidifying capacity in meat extract. None of the strains produced histamine or tyramine in vitro. One strain was able to slightly inhibit Listeria (L. monocytogenes and L. innocua and all six strains were able to slightly inhibit Enterobacteriaceae isolated from Ventricina del Vastese sausages in vitro. Results showed that most L. sakei strains can have a role in improving the safety of low acidity fermented sausages, even though a limited acidifying capacity was observed in a meat-like substrate, and that L. sakei strains able to produce biogenic amines are unlikely to occur in spontaneously fermented meat products.

  14. Antioxidant and Antimicrobial Effects of Pistacia lentiscus L. Extracts in Pork Sausages

    Directory of Open Access Journals (Sweden)

    Antia Orphanides

    2015-01-01

    Full Text Available Pistacia lentiscus fruits are ingredients of traditional Cypriot sausages. The objective of this study is to evaluate P. lentiscus extracts as natural additives to the sausages. First, the phenolic content and antioxidant activity of fruit and leaf extracts were determined. Results revealed that leaves are richer source of polyphenolic antioxidants than fruits, with methanol being the better extraction solvent. In the next step, the antioxidant and antimicrobial effects of methanolic extracts (300 mg/kg in the pork sausage formulation were investigated. Peroxide, acid and thiobarbituric acid-reactive substance values demonstrated that both fruit and leaf extracts reduced the rate of lipid oxidation of sausages at 4 °C. Total viable count revealed significant differences on the fifth day of storage, with better microbial inhibition by leaf extract. No significant differences between the extracts were observed after the tenth day of storage. Overall, the extracts can be used to prevent lipid oxidation and reduce microbial spoilage during the first days of storage of fresh traditional pork sausages.

  15. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.

    Science.gov (United States)

    Braghieri, Ada; Piazzolla, Nicoletta; Carlucci, Angela; Bragaglio, Andrea; Napolitano, Fabio

    2016-01-01

    Based on a food choice questionnaire we identified as the most influential aspects affecting consumer choice of Lucanian dry cured sausages: taste, animal health and addition of preservatives. Therefore, as a second step we conducted a study to assess the effect of preservative addition on sausage sensory properties and consumer liking, with a particular emphasis on taste. The addition of preservatives did not change the perception of taste attributes by an experienced panel, whereas differences were detected in terms of odor, texture and color attributes. However, consumers did not express a preference for a particular product in terms of overall liking, taste/flavor liking and texture liking, whereas appearance liking was higher for sausages containing preservatives. Since sausage taste was unaffected by the addition of preservative, in order to prevent the potentially detrimental effect of a label indicating their presence, producers should make an effort to obtain high quality Lucanian dry cured sausages without using them. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Bacteriological evaluation of fresh chicken sausage submitted to gamma radiation

    International Nuclear Information System (INIS)

    Borges, Alexandre

    2002-01-01

    light of the lack of present data on the irradiation of fresh chicken sausage, the objective of this study is to evaluate determine the efficiency of this method as a process for reducing the microbial load via measurement of the bacteriology of the product before and after gamma radiation. 45 sample of chicken sausage(acquired directly from the poultry industry) were prepared divided in 3 treatments: the first is a control, the second and third using application of 1,5 and 3,0 kGy, respectively. The chicken sausages irradiated with a dose of 1,5 kGy did not have, statistically significant results apparent in the bacteriological measures. Samples irradiated with 3,0 kGy did experience statistically significant reductions. It is concluded that the irradiating the product with a dose of 3,0 kGy is more effective for the reduction of bacterial population, with the data in these trials indicating a 95,3% reduction in total coliforms, 100% removal of fecal coliforms, and 84,0% reduction of mesophiles, relative to the control samples. (author)

  17. Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage.

    Science.gov (United States)

    Jin, Sang-Keun; Ha, So-Ra; Choi, Jung-Seok

    2015-12-01

    This study was performed to investigate the effect of extract from heart wood of Caesalpinia sappan on the physico-chemical properties and to find the appropriate addition level in the emulsion-type pork sausage during cold storage. The pH of treatments with C. sappan extract was significantly lower than control and T1 during cold storage periods (Pextract. Also, the texture properties and sensory of sausages containing C. sappan extract were decreased compared to control. Inclusion of the C. sappan extract in sausages resulted in lower lightness and higher yellowness, chroma and hue values. However, the antioxidant, antimicrobial activity, and volatile basic nitrogen in the emulsion-type pork sausages with C. sappan extract showed increased quality characteristics during cold storage. In conclusion, the proper addition level of C. sappan extract was 0.1% on the processing of emulsion-type pork sausage. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

    DEFF Research Database (Denmark)

    Gøtterup, Jacob; Olsen, Karsten; Knøchel, Susanne

    2008-01-01

    nitrate depended on the specific Staphylococcus strain. Strains with high nitrate-reductase activity showed a significantly faster rate of pigment formation, but other factors were of influence as well. Product stability for the sliced, packaged sausage was evaluated as surface colour and oxidation......Three Staphylococcus strains, S. carnosus, S. simulans and S. saprophyticus, selected due to their varying nitrite and/or nitrate-reductase activities, were used to initiate colour formation during sausage fermentation. During fermentation of sausages with either nitrite or nitrate added, colour...... with hexanal content, and may be used as predictive tools. Overall, nitrite- and nitrate-reductase activities of Staphylococcus strains in nitrite-cured sausages were of limited importance regarding colour development, while in nitrate-cured sausages strains with higher nitrate reductase activity were crucial...

  19. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.

    Science.gov (United States)

    Omer, M K; Prieto, B; Rendueles, E; Alvarez-Ordoñez, A; Lunde, K; Alvseike, O; Prieto, M

    2015-10-01

    The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products pH, weight, water activity (aw), and several microbiological parameters were measured at zero, eight, fifteen days and after 6weeks. Sensory characteristics were estimated at day 15 and after six weeks by a test panel by using several sensory tests. Enterobacteriaceae were not detected in sausages from HHP-processed trimmings. Fermentation was little affected, but weight and aw of the HHP-processed sausages decreased faster during ripening. HHP-treated sausages were consistently less favoured than non HHP-treated sausages, but the strategy may be an alternative approach if the process is optimized. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics.

    Science.gov (United States)

    Ham, Youn-Kyung; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Shin, Dong-Jin; Kim, Kyung-Il; Lee, Hye-Jin; Kim, Na-Rae; Kim, Cheon-Jei

    2017-01-01

    The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant ( p >0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly ( p color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant ( p color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.

  1. Joint Instability and Osteoarthritis

    Directory of Open Access Journals (Sweden)

    Darryl Blalock

    2015-01-01

    Full Text Available Joint instability creates a clinical and economic burden in the health care system. Injuries and disorders that directly damage the joint structure or lead to joint instability are highly associated with osteoarthritis (OA. Thus, understanding the physiology of joint stability and the mechanisms of joint instability-induced OA is of clinical significance. The first section of this review discusses the structure and function of major joint tissues, including periarticular muscles, which play a significant role in joint stability. Because the knee, ankle, and shoulder joints demonstrate a high incidence of ligament injury and joint instability, the second section summarizes the mechanisms of ligament injury-associated joint instability of these joints. The final section highlights the recent advances in the understanding of the mechanical and biological mechanisms of joint instability-induced OA. These advances may lead to new opportunities for clinical intervention in the prevention and early treatment of OA.

  2. Joint instability and osteoarthritis.

    Science.gov (United States)

    Blalock, Darryl; Miller, Andrew; Tilley, Michael; Wang, Jinxi

    2015-01-01

    Joint instability creates a clinical and economic burden in the health care system. Injuries and disorders that directly damage the joint structure or lead to joint instability are highly associated with osteoarthritis (OA). Thus, understanding the physiology of joint stability and the mechanisms of joint instability-induced OA is of clinical significance. The first section of this review discusses the structure and function of major joint tissues, including periarticular muscles, which play a significant role in joint stability. Because the knee, ankle, and shoulder joints demonstrate a high incidence of ligament injury and joint instability, the second section summarizes the mechanisms of ligament injury-associated joint instability of these joints. The final section highlights the recent advances in the understanding of the mechanical and biological mechanisms of joint instability-induced OA. These advances may lead to new opportunities for clinical intervention in the prevention and early treatment of OA.

  3. Changes in antigenicity of porcine serum albumin in gamma-irradiated sausage extract by treatment with pepsin and trypsin

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Koth-Bong-Woo-Ri; Song, Eu-Jin [Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737 (Korea, Republic of); Lee, So-Young [Traditional Food Research Group, Korea Food Research Institute, Seongnam 463-746 (Korea, Republic of); Park, Jin-Gyu [Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongup 580-185 (Korea, Republic of); Lee, Ju-Woon [National Federation of Fisheries Cooperatives, Fisheries Economic Institute, Seoul 138-827 (Korea, Republic of); Byun, Myung-Woo [Department of Culinary Nutrition, Woosong University, Daejon 300-718 (Korea, Republic of); Ahn, Dong-Hyun, E-mail: dhahn@pknu.ac.kr [Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737 (Korea, Republic of)

    2011-11-15

    Pork is known as an allergenic food with porcine serum albumin (PSA, 66 kDa) representing the major allergen. This study was conducted to investigate the change in antigenicity of PSA in gamma-irradiated sausage extract treated with pepsin and trypsin. Sausage products (A and B) were irradiated at 1, 3, 10, and 20 kGy. After irradiation, sausage proteins were extracted and digested with pepsin (1:200, 30 min) and trypsin (1:300, 5, 30, 60, 90, and 120 min). The binding ability of PSA in extracts of the irradiated sausages (A and B) decreased by over 3 kGy relative to the binding ability of PSA in extracts of intact sausages and showed no notable differences when the dose of radiation ranged from 3 to 20 kGy. After treatment with pepsin and trypsin, the binding ability of PSA in extracts of the irradiated sausages was decreased more relative to that of intact sausages and showed no significant differences when the period of trypsin treatment is increased or when the dose of irradiation is increased. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that there was no visible change in the intensity of the PSA band in extracts of the irradiated sausages. After pepsin and trypsin treatment, the intensity of PSA band faded with increasing doses of irradiation. In conclusion, antigenicity of PSA in pork sausages could be reduced by gamma irradiation. - Highlights: > Change in antigenicity of PSA in irradiated sausage extract (ISE) was examined. > Binding ability of PSA in ISE was decreased compared to intact extract. > Binding ability of PSA in ISE after enzyme treatments was also further decreased. > Intensity of PSA band in ISE after enzyme treatments became weak.

  4. Prevalence and antimicrobial susceptibility of Salmonella isolated from a variety of raw meat sausages in Gaborone (Botswana) retail stores.

    Science.gov (United States)

    Samaxa, Ronald Gaelekolwe; Matsheka, Maitshwarelo Ignatius; Mpoloka, Sununguko Wata; Gashe, Berhanu Abegaz

    2012-04-01

    The objective of the study was to provide baseline data on the prevalence and antimicrobial susceptibility of Salmonella in different types of raw meat sausages directly accessible to the consumers in Gaborone, Botswana. A total of 300 raw sausages comprising 79 beef, 78 pork, 72 chicken, and 71 mutton samples were concurrently analyzed for the presence of Salmonella using a conventional culture method and a validated PCR method. The PCR assay results were in full concordance with those of the conventional culture method for the detection of Salmonella. Sixty-five (21.7%) of 300 samples were positive for Salmonella by both the conventional culture method and PCR assay. Even though more chicken samples contained Salmonella than did any other sausage type, the difference in the presence of Salmonella among the four sausages types was not significant. Eleven serotypes were identified, and Salmonella enterica subsp. salamae II was most prevalent in all the sausage types. Beef sausages generally had higher mesophilic bacterial counts than did the other three sausage types. However, higher microbial counts were not reflective of the presence of salmonellae. Susceptibility of the Salmonella enterica serotypes to 20 antimicrobial agents was determined, and Salmonella Muenchen was resistant to the widest array of agents and was mostly isolated from chicken sausages. Regardless of the meat of origin, all 65 Salmonella isolates were resistant to at least four antimicrobial agents: amikacin, gentamicin, cefuroxime, and tombramycin. This resistance profile group was the most common in all four sausage types, comprising 90% of all Salmonella isolates from beef, 71% from pork, 63% from mutton, and 35% from chicken. These results suggest that raw sausages pose a risk of transmitting multidrug-resistant Salmonella isolates to consumers.

  5. Changes in antigenicity of porcine serum albumin in gamma-irradiated sausage extract by treatment with pepsin and trypsin

    International Nuclear Information System (INIS)

    Kim, Koth-Bong-Woo-Ri; Song, Eu-Jin; Lee, So-Young; Park, Jin-Gyu; Lee, Ju-Woon; Byun, Myung-Woo; Ahn, Dong-Hyun

    2011-01-01

    Pork is known as an allergenic food with porcine serum albumin (PSA, 66 kDa) representing the major allergen. This study was conducted to investigate the change in antigenicity of PSA in gamma-irradiated sausage extract treated with pepsin and trypsin. Sausage products (A and B) were irradiated at 1, 3, 10, and 20 kGy. After irradiation, sausage proteins were extracted and digested with pepsin (1:200, 30 min) and trypsin (1:300, 5, 30, 60, 90, and 120 min). The binding ability of PSA in extracts of the irradiated sausages (A and B) decreased by over 3 kGy relative to the binding ability of PSA in extracts of intact sausages and showed no notable differences when the dose of radiation ranged from 3 to 20 kGy. After treatment with pepsin and trypsin, the binding ability of PSA in extracts of the irradiated sausages was decreased more relative to that of intact sausages and showed no significant differences when the period of trypsin treatment is increased or when the dose of irradiation is increased. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that there was no visible change in the intensity of the PSA band in extracts of the irradiated sausages. After pepsin and trypsin treatment, the intensity of PSA band faded with increasing doses of irradiation. In conclusion, antigenicity of PSA in pork sausages could be reduced by gamma irradiation. - Highlights: → Change in antigenicity of PSA in irradiated sausage extract (ISE) was examined. → Binding ability of PSA in ISE was decreased compared to intact extract. → Binding ability of PSA in ISE after enzyme treatments was also further decreased. → Intensity of PSA band in ISE after enzyme treatments became weak.

  6. Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage

    International Nuclear Information System (INIS)

    Ahn, H-.J.; Kim, J.-H.; Jo, Cheorun; Lee, J.-W.; Yook, H.-S.; Kim, H.-Y.; Byun, M.-W.

    2004-01-01

    This study is to investigate the combined effects of irradiation and a modified atmospheric packaging (MAP) on the color, nitrosoheme pigments (NO-Mb), residual nitrite and N-nitrosodimethylamine (NDMA) in sausage during storage. Sausage with air, vacuum, CO 2 , N 2 , or CO 2 /N 2 packaging was irradiated at 5 kGy. Irradiation reduced the red color of sausage, and a vacuum or MAP was effective in minimizing the loss of redness. The reduction of NO-Mb was observed by irradiation, while the MAP was more effective in maintaining the NO-Mb than the aerobic ones. Residual nitrite was reduced by irradiation, and the contents were lower under vacuum or MAP than aerobic ones. NDMA was significantly reduced by irradiation

  7. Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage

    Energy Technology Data Exchange (ETDEWEB)

    Ahn, H- J; Kim, J -H; Jo, Cheorun; Lee, J -W; Yook, H -S; Kim, H -Y; Byun, M -W

    2004-10-01

    This study is to investigate the combined effects of irradiation and a modified atmospheric packaging (MAP) on the color, nitrosoheme pigments (NO-Mb), residual nitrite and N-nitrosodimethylamine (NDMA) in sausage during storage. Sausage with air, vacuum, CO{sub 2}, N{sub 2}, or CO{sub 2}/N{sub 2} packaging was irradiated at 5 kGy. Irradiation reduced the red color of sausage, and a vacuum or MAP was effective in minimizing the loss of redness. The reduction of NO-Mb was observed by irradiation, while the MAP was more effective in maintaining the NO-Mb than the aerobic ones. Residual nitrite was reduced by irradiation, and the contents were lower under vacuum or MAP than aerobic ones. NDMA was significantly reduced by irradiation.

  8. DECREASING OF SODIUM NITRITE CONTENT IN COOKED SAUSAGES USING DENITRIFYING MICROORGANISMS

    Directory of Open Access Journals (Sweden)

    Bal-Prylypko L. V.

    2015-08-01

    Full Text Available The purpose of this work was to study reduction of sodium nitrite in cooked sausages by adding of the optimized amount of denitrifying microorganisms to the bacterial preparation maintaining quality characteristics of the product. To develop biotechnology of boiled sausages «Naturel» we selected bacterial preparation based on nitrite-reducing strains of Staphylococcus carnosus and S. carnosus ssp.utilis. It was used generally accepted and special methods. The content of total pigments and nitrozopigments was determined by a method based on the extraction of meat pigments by aqueous acetone; color stability of final products was evaluated as the difference in optical density of nitroso pigment extracts before and after exposure (40 min of the sample under the light source; analytical processing of the experimental data was carried out using modern software; quantitative evaluation of color characteristics was performed in the RGB using a multifunctional device Epson Stylus TX400. Mathematical modeling was carried out on the basis of full factorial experiment such as 22, the optimization was performed by Box–Wilson. According to the study, using of the bacterial preparation based on nitrite-reducing strains of Staphylococcus carnosus and S. carnosus ssp. utilis in biotechnology of boiled sausages «Naturel» has a positive effect on the formation of the complex of required color characteristics of final products (for prototypes of sausages the index redness was 1. 61 times higher compared to the control. Degradation of sodium nitrite and formation of nitroso pigments were intensified that improved the stability of color during the storage (the index of color fastness of experimental cooked sausages was higher by 19%. The results of performed investigations illustrate the possibility of production of cooked sausages with a minimized content of synthetic food additives and ingredients.

  9. Hydrodynamic instabilities in inertial fusion

    International Nuclear Information System (INIS)

    Hoffman, N.M.

    1994-01-01

    This report discusses topics on hydrodynamics instabilities in inertial confinement: linear analysis of Rayleigh-Taylor instability; ablation-surface instability; bubble rise in late-stage Rayleigh-Taylor instability; and saturation and multimode interactions in intermediate-stage Rayleigh-Taylor instability

  10. Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristic

    International Nuclear Information System (INIS)

    Lim, D.G.; Seol, K.H.; Jeon, H.J.; Jo, C.; Lee, M.

    2008-01-01

    The effects of various doses of electron-beam irradiation on the changes in microbiological attributes of fermented sausage and the combined effect of electron-beam irradiation and various antioxidants on the oxidative stability and sensory properties during cold storage were investigated. Results indicated that 2 kGy of irradiation was the most effective in manufacturing a fermented sausage, and the addition of rosemary extracts was effective in controlling the production of off-flavor and development of lipid oxidation during cold storage

  11. Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

    Science.gov (United States)

    Latorre-Moratalla, M.L.; Bover-Cid, Sara; Veciana-Nogués, M.T.; Vidal-Carou, M.C.

    2012-01-01

    Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several works show the ability of some starters to render biogenic amine-free sausages. In this paper, the effect of different starter culture is reviewed and the factors determining their performance discussed. PMID:22586423

  12. Control of biogenic amines in fermented sausages: role of starter cultures

    Directory of Open Access Journals (Sweden)

    Mariluz eLatorre-Moratalla

    2012-05-01

    Full Text Available Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several works show the ability of some starters to render biogenic amine-free sausages. In this paper, the effect of different starter culture is reviewed and the factors determining their performance discussed.

  13. Addition of alpha-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentation

    DEFF Research Database (Denmark)

    Tjener, Karsten; Stahnke, Louise Heller; Andersen, L.

    2004-01-01

    The effect of leucine and alpha-ketoglutarate addition on transamination of branched-chain amino acids was studied in model minces inoculated with Pediococcus pentosaceus and Staphylococcus carnosus. Leucine addition changed the ratio of volatile breakdown products of leucine, isoleucine and valine....... The results were verified in real fermented sausages with no, low (0.09% w/w) and high (0.36% w/w) addition of added alpha-ketoglutarate since the levels of the flavour intensive methyl-branched aldehydes and acids were drastically increased in sausages added a-ketoglutarate. The catabolism of phenylalanine...

  14. Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristic

    Science.gov (United States)

    Lim, D. G.; Seol, K. H.; Jeon, H. J.; Jo, C.; Lee, M.

    2008-06-01

    The effects of various doses of electron-beam irradiation on the changes in microbiological attributes of fermented sausage and the combined effect of electron-beam irradiation and various antioxidants on the oxidative stability and sensory properties during cold storage were investigated. Results indicated that 2 kGy of irradiation was the most effective in manufacturing a fermented sausage, and the addition of rosemary extracts was effective in controlling the production of off-flavor and development of lipid oxidation during cold storage.

  15. Genomic instability following irradiation

    International Nuclear Information System (INIS)

    Hacker-Klom, U.B.; Goehde, W.

    2001-01-01

    Ionising irradiation may induce genomic instability. The broad spectrum of stress reactions in eukaryontic cells to irradiation complicates the discovery of cellular targets and pathways inducing genomic instability. Irradiation may initiate genomic instability by deletion of genes controlling stability, by induction of genes stimulating instability and/or by activating endogeneous cellular viruses. Alternatively or additionally it is discussed that the initiation of genomic instability may be a consequence of radiation or other agents independently of DNA damage implying non nuclear targets, e.g. signal cascades. As a further mechanism possibly involved our own results may suggest radiation-induced changes in chromatin structure. Once initiated the process of genomic instability probably is perpetuated by endogeneous processes necessary for proliferation. Genomic instability may be a cause or a consequence of the neoplastic phenotype. As a conclusion from the data available up to now a new interpretation of low level radiation effects for radiation protection and in radiotherapy appears useful. The detection of the molecular mechanisms of genomic instability will be important in this context and may contribute to a better understanding of phenomenons occurring at low doses <10 cSv which are not well understood up to now. (orig.)

  16. Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages

    Science.gov (United States)

    Choi, Ji Hun; Kang, Ki Moon

    2017-01-01

    This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechu-kimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB). The LAB count was at the maximum level by day nine of ripening in inoculated sausages, accompanied by a rapid decrease in the pH. The addition of kimchi powder decreased the lightness (L*) and increased the redness (a*) and, yellowness (b*) values, while also significantly increasing the hardness and chewiness of the sausage (p<0.05). Moreover, although the thiobarbituric acid reactive substances values increased in all samples during the study period, this increase was lower in the kimchi-treated samples, indicating a reduction in lipid oxidation. Overall, our results show that the addition of Baechu-kimchi powder to sausages reduced the off-flavor properties and improved the taste profile of the fermented sausage in sensory evaluations. The GABA content of all fermented sausages increased from 17.42-25.14 mg/kg on the third day of fermentation to 60.95-61.47 mg/kg on the thirtieth day. These results demonstrate that Baechu-kimchi powder and GABA-producing LAB could be functional materials in fermented sausage to improve quality characteristics. PMID:29725201

  17. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.

    Science.gov (United States)

    Yang, Han-Sul; Choi, Sung-Gil; Jeon, Jin-Tae; Park, Gu-Boo; Joo, Seon-Tea

    2007-02-01

    Low fat sausages were prepared with added hydrated oatmeal or tofu as texture-modifying agents at levels of 10%, 15%, and 25% (w/w), respectively. The effects of the type and level of texture-modifying agents on the physical and sensory properties of low fat sausages were investigated. The water-holding capacity in sausage products increased by increasing the hydrated oatmeal level, but no significant differences was observed by the addition of tofu. The higher level of the agents produced a sausage product with less cooking loss and with a softer texture. The moisture absorption measurements suggest that the decrease in hardness of oatmeal-added sausage products may be due to the higher water-retention properties of oatmeal in response to heat treatment, while that of tofu-added sausage products may be associated with a weaker internal structure of tofu than the pork loin. The sensory evaluations indicated that the greatest overall acceptability in a low fat sausage was attained when the hydrated oatmeal or tofu were at their 15% addition level, respectively.

  18. Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

    Directory of Open Access Journals (Sweden)

    Catharina Calochi Pires de Carvalho

    2017-09-01

    Full Text Available Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the quality and acceptability of the final product. Current research evaluates the use of Enterococcus faecium as starter culture in fermented sausage production and its physicochemical and microbiological profile during maturation process, coupled to sausage sensory acceptance after ripening. Enterococcus faecium showed 10.9 log CFU g-1 and remained viable after the ripening period with 8.32 log CFU g-1. Fermented sausage was monitored during the ripening period by physicochemical (pH control, water activity and weight loss and microbiological (analysis of coagulase-positive Staphylococcus, coliforms and Salmonella spp. analyses. All tests complied with standards established by Brazilian legislation and did not interfere in final product quality. Results showed that E. faecium was resistant to curing salt and sodium chloride, maintaining its viability during ripening and conferring beneficial effects on fermented sausage technological characteristics. E. faecium also proved to be in vitro resistant to simulate passage through the human digestive tract. Fermented sausage containing E. faecium had better sensory acceptance than commercial sausage evaluated.

  19. Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.

    Science.gov (United States)

    Naveena, B M; Khansole, Panjab S; Shashi Kumar, M; Krishnaiah, N; Kulkarni, Vinayak V; Deepak, S J

    2017-01-01

    The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher (p emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved (p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃. © The Author(s) 2016.

  20. Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran.

    Science.gov (United States)

    Vuholm, Stine; Arildsen Jakobsen, Louise Margrethe; Vejrum Sørensen, Karina; Kehlet, Ursula; Raben, Anne; Kristensen, Mette

    2014-02-01

    The use of dietary fibers as fat-replacers in sausages gives less energy-dense and thereby healthier foods. Also, dietary fibers have been shown to induce satiety. The objectives of this study were to investigate if appetite sensations and energy intake was affected by (1) addition of dietary fibers to sausages, (2) type of dietary fibers and (3) the food matrix of the dietary fibers. In this randomized cross-over study 25 young men were served four test meals; wheat bran sausages, rye bran sausages, rye bran bread and wheat flour sausages. The test meals were served as breakfast after an overnight fast. Appetite sensations were evaluated by visual analogue scales (VAS) assessed every 30 min for 240 min followed by an ad libitum lunch meal where energy intake was calculated. Both rye bran and wheat bran sausages increased satiety (P appetite sensations and thereby has a potential added health benefit beyond the role as fat-replacer. The satisfying effect of dietary fibers appears to be more pronounced when added to sausages than when added to bread, stressing the importance of food matrix and food processing.

  1. Effect of gamma irradiation on microbial load, chemical and sensory properties of chicken kabab and sausage; as prepared chilled meals

    International Nuclear Information System (INIS)

    Al-Bachir, M.

    2009-05-01

    Chicken kabab and sausage were treated with 0, 2, 4 or 6 kGy doses of gamma irradiation in a 60 CO package irradiator. Treated and untreated samples were kept in a refrigerator (1-4 degree centigrade). Microbiological, chemical and sensory characteristics of chicken kabab and sausage were evaluated at 0, 1, 2, 3, 4, and 5 months of storage. Proximate composition and sensory evaluation of the chicken kabab and sausage were also investigated, but only immediately after treatment. Irradiation did not influence the major constituents of chicken kabab and sausage (moisture, protein and fats). Gamma irradiation decreased the microbial load and increased the shelf-life of chicken kabab and sausage. The dose needed to decrease by 1 log cfu/g (D 1 0 value) of Salmonella spp and E coli. numbers were 213 and 400 Gy in chicken kabab, while 345 and 250 Gy in chicken sausage, respectively. The chemical parameters, total acidity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS), which were chosen as the indices of freshness, were all well within the acceptable limit for up to 5 months for chicken kabab and sausage treated with 4 and 6 kGy. Sensory evaluation showed no significant differences between irradiated and non-irradiated samples. (author)

  2. The characterization of lactic acid bacteria isolated during the traditional production of Užička sausage

    Science.gov (United States)

    Borović, B.; Velebit, B.; Vesković, S.; Lakićević, B.; Baltić, T.

    2017-09-01

    Užička sausage is a traditionally fermented dry sausage that is produced in western Serbia. It is made of beef and pork with the addition of solid fat and natural spices. The whole manufacturing process lasted for 21 days. The goal of this study was to create a collection of lactic acid bacteria isolated during the ripening and identify them using molecular methods. A total of 50 isolates from different stages of ripening (fermentation and drying) were identified by molecular methods. Leuconococcus mesenteroides, Lactobacillus brevis, and Lactobacillus sakei were the predominant microorganisms in Užička sausage.

  3. Tearing instabilities in turbulence

    International Nuclear Information System (INIS)

    Ishizawa, A.; Nakajima, N.

    2009-01-01

    Full text: Effects of micro-turbulence on tearing instabilities are investigated by numerically solving a reduced set of two-fluid equations. Micro-turbulence excites both large-scale and small-scale Fourier modes through energy transfer due to nonlinear mode coupling. The energy transfer to large scale mode does not directly excite tearing instability but it gives an initiation of tearing instability. When tearing instability starts to grow, the excited small scale mode plays an important role. The mixing of magnetic flux by micro-turbulence is the dominant factor of non-ideal MHD effect at the resonant surface and it gives rise to magnetic reconnection which causes tearing instability. Tearing instabilities were investigated against static equilibrium or flowing equilibrium so far. On the other hand, the recent progress of computer power allows us to investigate interactions between turbulence and coherent modes such as tearing instabilities in magnetically confined plasmas by means of direct numerical simulations. In order to investigate effects of turbulence on tearing instabilities we consider a situation that tearing mode is destabilized in a quasi-equilibrium including micro-turbulence. We choose an initial equilibrium that is unstable against kinetic ballooning modes and tearing instabilities. Tearing instabilities are current driven modes and thus they are unstable for large scale Fourier modes. On the other hand kinetic ballooning modes are unstable for poloidal Fourier modes that are characterized by ion Larmor radius. The energy of kinetic ballooning modes spreads over wave number space through nonlinear Fourier mode coupling. We present that micro-turbulence affects tearing instabilities in two different ways by three-dimensional numerical simulation of a reduced set of two-fluid equations. One is caused by energy transfer to large scale modes, the other is caused by energy transfer to small scale modes. The former is the excitation of initial

  4. Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages

    Directory of Open Access Journals (Sweden)

    Żakowska-Biemans Sylwia

    2016-06-01

    Full Text Available The main objective of the study was to evaluate Polish consumers’ liking and willingness to pay for innovations in traditional sausages “Kabanos”. The study also attempted to determine whether regional differences may influence acceptance of innovations and the willingness to pay for such products. As both sensory factors and prices are important in food choice decisions, the methodological approach combined hedonic liking and experimental auctions. The study involved 221 consumers of traditional pork sausages who evaluated intrinsic and extrinsic product attributes in blind (tasting only, expectancy (product information only and fully informed (tasting and product information experimental conditions. The results show that acceptance of innovation in traditional sausages is determined by the type of innovation proposed. Innovation related to extrinsic attributes like packaging i.e. biodegradable packaging seem to be the most welcome regardless experimental conditions while innovations improving healthiness of traditional sausages but violating their sensory properties i.e. lower salt level tend to be disapproved. There are regional differences observed in acceptance and willingness to pay for innovative variants of Kabanos. In general, consumers in Warsaw are more inclined to pay more for innovative variants of Kabanos than consumers in Cracow. Participants from the two regions had also different hedonic reactions towards organic and spicy variant of Kabanos. Prior research concerning acceptance of innovation in traditional food products in Poland is scarce. Therefore, such information is particularly pertinent to SMEs and distributors operating in traditional food sector to support innovation and development of adequate communication strategies.

  5. When Carniolan Sausage Shines among the Stars. On the Consumption of “Cosmosausages”

    Directory of Open Access Journals (Sweden)

    Jernej Mlekuž

    2014-03-01

    Full Text Available Certain nations eat certain foods with particular enjoyment. These foods are usually not eaten merely for their caloric value (if there is any, but are consumed with pride (and of course there are many who analyze and/or caricature that pride. With these foods symbolic consumption is often more important than the physical (although we often cannot neglect their physical consumption, the paper will not dwell on this argument. One paradigmatic example of such a food is the space Carniolan sausage, which has been physically consumed (if at all only by an astronaut with Slovene roots. All other Slovenes can only enjoy it through language. When they consume the (space Carniolan sausage through language, they are most likely consuming that which it signifies. Carniolan sausage is probably the most common, most dominant, most satisfying (“culinary” signifier of Sloveneness; it is a sort of Slovene culinary flag. But, following Michael Billig, in the case of the consumption of the space Carniolan sausage, what kind of culinary flag are we dealing with: one that is being waved or not?

  6. The effect of hyaluronic acid addition on the properties of smoked homogenised sausages.

    Science.gov (United States)

    Zając, Marzena; Kulawik, Piotr; Tkaczewska, Joanna; Migdał, Władysław; Filipczak-Fiutak, Magda; Fiutak, Grzegorz

    2017-06-01

    This research studied the possibility of using hyaluronic acid (HA) as a food additive for meat emulsions to create a novel functional food with improved rheological and water binding properties. Sausages with 200 and 500 g kg -1 water addition were supplemented with 0, 0.01, 0.05 and 0.1 g kg -1 of HA and stored for 14 days in vacuum. Rheology, texture, weight losses, proximate composition and microbiological analyses were performed together with the sensory evaluation of produced sausages. Surprisingly, the results show that the addition of 0.05 and 0.1 g kg -1 HA reduced yield and the stability of meat emulsion by causing water outflow from the product and decreased the sensory scores of the produced sausages. The sausage with 500 g kg -1 water and 0.01 g kg -1 HA addition was the only economically viable option for introducing the product on the market. HA has a potential of being a perfect functional food additive for meat industry, although further research regarding processing conditions should be performed. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  7. Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage

    Directory of Open Access Journals (Sweden)

    Faleeha Hasan Hussein

    2017-04-01

    Full Text Available Background and Objective: Semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control, inoculated with Lactobacillus casei and inoculated with Lactobacillus paracasei. Probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares.Material and Methods: The physico–chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH, microbiological features (total aerobic, total mold and yeast andlactic acid bacteria count and sensory evaluation (color, flavor, texture and overall acceptability were analyzed after 0, 10, 20, 30, 40 and 45 days of refrigerated storage at 4°C.Results and Conclusion: There was a significant difference (p≤0.05 in moisture content, which decreased in all samples during the period of refrigerated storage. However, all other parameters such as protein, fat and ash increased. The lactic acid produced during the fermentation by lactic acid bacteria resulted in a decrease in the pH value of all samples, and improved sensory evaluation of the fermented sausage inoculated with Lactobacillus casei and Lactobacillus paracasei during the storage period. The best results were obtained in the fermented sausage inoculated with Lactobacillus paracasei in physico-chemical, microbial and sensory characteristics. Also we could preserve the product at 4°C for 45 days.Conflict of interest: The authors declare that there is no conflict of interest.

  8. Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages

    Directory of Open Access Journals (Sweden)

    Domenico Meloni

    2015-03-01

    Full Text Available The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored “ready to eat” (RTE foods. L. monocytogenes has been isolated from a wide variety of RTE foods and is responsible for several outbreaks associated with the consumption of RTE meat, poultry, dairy, fish and vegetable products. Although L. monocytogenes is among the most frequently-detected pathogens in dry fermented sausages, these products could be included in the category of RTE products in which the growth of L. monocytogenes is not favored and have rarely been implicated in listeriosis outbreaks. However, L. monocytogenes is highly difficult to control in fermented sausage processing environments due to its high tolerance to low pH and high salt concentration. In many Mediterranean-style dry fermented sausages, an empirical application of the hurdle technology often occurs and the frequent detection of L. monocytogenes in these products at the end of ripening highlights the need for food business operators to properly apply hurdle technology and to control the contamination routes of L. monocytogenes in the processing plants. In the following, through an up-to-date review of (personal and un- published data, the main aspects of the presence of L. monocytogenes in Mediterranean-style dry fermented sausages will be discussed.

  9. Mechanical properties of a Gelidium corneum edible film containing catechin and its application in sausages.

    Science.gov (United States)

    Ku, K-J; Hong, Y-H; Song, K B

    2008-04-01

    We prepared an edible Gelidium corneum (GC) film containing catechin and examined the microbial growth and quality change during storage of sausages packaged with the film. Incorporation of catechin in the film improved film tensile strength and water vapor permeability. The film's antimicrobial activity against Eschericha coli O157:H7 increased with increasing catechin concentrations and resulted in a decrease in the populations of the bacteria by 1.93 log CFU/g at 150 mg of catechin. For the sausage samples inoculated with E. coli O157:H7 and Listeria monocytogenes, the samples packed with the GC film showed a decrease in populations of E. coli O157:H7 and L. monocytogenes by 1.81 and 1.44 log CFU/g, respectively, compared to the control after 5 d of storage. In addition, the sausage samples packed with the GC film had lower degrees of lipid oxidation. The results suggest that sausages can be packed with GC film to extend shelf life.

  10. The effect of electron beam irradiation on lipid oxidation in sausages

    Directory of Open Access Journals (Sweden)

    atefeh yousefi

    2017-09-01

    Full Text Available Introduction: Irradiation treatment is one of the best techniques to extend the shelf-life of meat, without emerging the nutritional properties and sensory quality of irradiated meat products.  However electron -beam  may cause transformations in foods but has been known as to the most easily-applied irradiation technique in food industries. Electron-beam irradiation is an environment friendly, low cost and time effective alternative to other decontamination technologies. Lipid oxidation could produce of irradiated meat. This study aimed at evaluating the state of lipid oxidation of irradiated sausages. Its findings could help the control, improve food safety and quality properties to food industries. Methods: Sausages were purchased in a local supermarket, minced sausages blended for thiobarbituric acid reactive substances (TBARS analysis and divided into 25 g pieces. The samples including one control group and four case groups. Packaged sausage were exposed at doses of 0 (control, 1, 2, 3 and 5 kGy and analyzed on various days 0, 5, 10 and 30. Results: Thiobarbituric acid reactive substances (TBARS has increased as time goes on (P<0.05. A significant relationship was observed on different Doses. But, the maximum of TBARS was observed in 3 kGy. Conclusion: Utilizing of Electron-beam irradiation in low doses does not have significant difference on lipid oxidation. Irradiating of meat products by addition of antioxidants can minimize or avoid the development of rancidity.

  11. Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages.

    Science.gov (United States)

    Meloni, Domenico

    2015-03-12

    The morphological, physiological and epidemiological features of L. monocytogenes , together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored "ready to eat" (RTE) foods. L. monocytogenes has been isolated from a wide variety of RTE foods and is responsible for several outbreaks associated with the consumption of RTE meat, poultry, dairy, fish and vegetable products. Although L. monocytogenes is among the most frequently-detected pathogens in dry fermented sausages, these products could be included in the category of RTE products in which the growth of L. monocytogenes is not favored and have rarely been implicated in listeriosis outbreaks. However, L. monocytogenes is highly difficult to control in fermented sausage processing environments due to its high tolerance to low pH and high salt concentration. In many Mediterranean-style dry fermented sausages, an empirical application of the hurdle technology often occurs and the frequent detection of L. monocytogenes in these products at the end of ripening highlights the need for food business operators to properly apply hurdle technology and to control the contamination routes of L. monocytogenes in the processing plants. In the following, through an up-to-date review of (personal and un-) published data, the main aspects of the presence of L. monocytogenes in Mediterranean-style dry fermented sausages will be discussed.

  12. Nonlinear sausage-wave propagation in a magnetic slab in an incompressible fluid

    International Nuclear Information System (INIS)

    Ruderman, M.S.

    1993-01-01

    Long nonlinear sausage-wave propagation in a magnetic slab in an incompressible plasma is considered. The governing equation is derived with the aid of the reductive perturbation method. The solutions of this equation in the form of periodic waves of permanent shape are found numerically. (Author)

  13. Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage

    Science.gov (United States)

    Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Ju-Woon; Choi, Yun-Sang; Kim, Cheon-Jei

    2015-01-01

    This study was conducted in order to investigate the combined effects of gamma irradiation (0, 2.5, and 5 kGy) and antioxidant combination, mugwort extract (ME) and ascorbic acid (Aa), on the pH, total color difference (ΔE), hue angle (H°), 2-thiobarbituricacid-reactive substances (TBARS) values, residual nitrite contents, and sensory evaluation in chicken sausage during storage. The pH values and sensory properties, except for color, of chicken sausage were not significantly affected by adding ME or treating irradiation during storage. However, ΔE, and H° values of samples containing ME (either alone or with Aa) were higher than that of control, whereas irradiation had no significant effect during storage. A combination of ME+Aa (0.2% ME+0.05% Aa) was effective at delaying lipid oxidation in irradiated chicken sausage. In addition, nitrite contents were reduced by gamma ray as a dose dependent manner and, particularly in ME+Aa was most effective in decreasing the residual nitrite. Our results suggested that gamma irradiation combined with an antioxidant mixture is a useful technology for reducing the residual nitrite and retarding the lipid oxidation in chicken sausage.

  14. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    1995-01-01

    headspace sampling and quantified and identified by gas chromatography and gas chromatography-mass spectrometry. The effects of temperature and different ingredients on the levels of individual volatiles were tested using multiple linear regression and analysis of variance. The study showed that sausages...

  15. Biogenic amine content, histamine-forming bacteria, and adulteration of pork in tuna sausage products.

    Science.gov (United States)

    Kung, Hsien-Feng; Tsai, Yung-Hsiang; Chang, Shih-Chih; Hong, Tang-Yao

    2012-10-01

    Twenty-five tuna sausage products were purchased from retail markets in Taiwan. The rates of occurrence of biogenic amines, histamine-forming bacteria, and adulteration by pork and poultry were determined. The average content of various biogenic amines in all tested samples was less than 2.0 mg/100 g (Makaira nigricans (blue marlin).

  16. Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages

    NARCIS (Netherlands)

    Pelser, W.M.; Linssen, J.P.H.; Legger, A.; Houben, J.H.

    2007-01-01

    Dutch style fermented sausages were manufactured with a substitution of 10%, 15% and 20% of pork backfat by flaxseed oil and canola oil, pre-emulsified with soy protein isolate. The 15% and 20% substitution were also reached by adding encapsulated flaxseed oil and encapsulated fish oil and by adding

  17. Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.

    Science.gov (United States)

    Lozano-Ojalvo, Daniel; Rodríguez, Alicia; Cordero, Mirian; Bernáldez, Victoria; Reyes-Prieto, Mariana; Córdoba, Juan J

    2015-02-01

    Moulds responsible for black spot spoilage of dry-cured fermented sausages were characterised. For this purpose, samples were taken from those dry-cured fermented sausages which showed black spot alteration. Most of the mould strains were first tentatively identified as Penicillium spp. due to their morphological characteristics in different culture conditions, with one strain as Cladosporium sp. The Cladosporium strain was the only one which provoked blackening in culture media. This strain was further characterised by sequencing of ITS1-5.8S-ITS2 rRNA and β-tubulin genes. This mould strain was able to reproduce black spot formation in dry-cured fermented sausage 'salchichón' throughout the ripening process. In addition, a specific and sensitive real-time PCR method was also developed to detect Cladosporium oxysporum responsible for the black spot formation in sausages. This method could be of great interest for the meat industry to detect samples contaminated with this mould before spoilage of product avoiding economic losses for this sector.

  18. Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages.

    Science.gov (United States)

    López, Constanza M; Bru, Elena; Vignolo, Graciela M; Fadda, Silvina G

    2015-06-01

    In this study, proteolysis and low molecular weight (LMW) peptides (<3kDa) from commercial Argentinean fermented sausages were characterized by applying a peptidomic approach. Protein profiles and peptides obtained by Tricine-SDS-PAGE and RP-HPLC-MS, respectively, allowed distinguishing two different types of fermented sausages, although no specific biomarkers relating to commercial brands or quality were recognized. From electrophoresis, α-actin, myoglobin, creatine kinase M-type and L-lactate dehydrogenase were degraded at different intensities. In addition, a partial characterization of fermented sausage peptidome through the identification of 36 peptides, in the range of 1000-2100 Da, arising from sarcoplasmic (28) and myofibrillar (8) proteins was achieved. These peptides had been originated from α-actin, myoglobin, and creatine kinase M-type, but also from the hydrolysis of other proteins not previously reported. Although muscle enzymes exerted a major role on peptidogenesis, microbial contribution cannot be excluded as it was postulated herein. This work represents a first peptidomic approach for fermented sausages, thereby providing a baseline to define key peptides acting as potential biomarkers. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

    Directory of Open Access Journals (Sweden)

    Mara Cristina Romero

    2013-03-01

    Full Text Available The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat of some meat products produced in the northeastern Argentina, analyzing fatty acids composition, polyunsaturated/saturated fatty acid ratio PUFA/SFA ratio (polyunsaturated/ saturated fatty acids, n-6/n-3 ratio, and CLA (conjugated linoleic acid content. Thirty traditional meat products produced by different processes were used. The samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage, chorizos (raw sausage, chorizo ahumado (cooked and smoked sausage, and morcilla (cooked sausage. From the results obtained it can be said that the total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher than those comparison from databases from other regions of Argentina, USA, and Spain. Except for chorizo, which has a value lower than 0.4, the PUFA/SFA-stearic ratio of the other products were a little higher than those reported by other researchers. CLA (Conjugated linoleic acid contents between 0.03% and 0.19% were detected. The results obtained indicate that salamín produced in northeastern Argentina, Chaco state, shows high protein and PUFA (Polyunsaturated fatty acids contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition produced in other countries.

  20. Comparison of various types of starch when used in meat sausages.

    Science.gov (United States)

    Skrede, G

    1989-01-01

    Technological and sensory properties of meat sausages formulated with 4·0% of either potato flour, modified (acetylated distarch phosphate) potato starch, wheat, corn or tapioca starch were compared. Sausages were analyzed after cooking at temperatures between 65 and 85°C followed by storage at 5°C and -25°C. Characteristics evaluated were weight loss during cooking and storage, instrumentally and sensory assessed firmness, taste and smell of sausages. The results revealed differences in the suitability of starches for use in meat sausages. Part of the differences could be ascribed to differences in gelatination properties of the starches. With the criteria used for evaluating quality, potato flour was rated as the best suited starch followed by wheat starch while tapioca was rated as the least suited. Corn starch required cooking temperatures above 75°C and showed relatively low freeze/thaw stability. The modified potato starch stored well both above and below the freezing point. Copyright © 1989. Published by Elsevier Ltd.

  1. Ochratoxin A reduction in meat sausages using processing methods practiced in households.

    Science.gov (United States)

    Pleadin, Jelka; Perši, Nina; Kovačević, Dragan; Vulić, Ana; Frece, Jadranka; Markov, Ksenija

    2014-01-01

    The aim of this study was to investigate the possibilities of ochratoxin A (OTA) reduction in home-made meat products. Meat sausages (n = 50) produced from raw materials coming from pigs exposed to OTA-contaminated feed, were subject to common heat processes practiced in households (cooking, frying and baking). Concentrations of OTA in pre- and post-processed products were quantified using a validated immunoassay method, enzyme-linked immunosorbent assay, and confirmed using a high-performance liquid chromatography with fluorescence detection. In line with the differences in recipes used and the degree of OTA accumulation in raw materials, OTA concentrations established in Mediterranean and roast sausages were lower than those found in liver and blood sausages. Baking of contaminated sausages at the temperatures of 190-220°C (for 60 min) resulted in significant reduction of OTA levels (75.8%), while 30-min cooking (at 100°C) and frying (at 170°C) proved to be significantly less effective (e.g. yielding OTA reductions of 7.4% and 12.6%, respectively). The results pointed out that despite high OTA stability, heat processes are capable of reducing its concentration in home-made meat products, depending on the processing modality used.

  2. Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR.

    Science.gov (United States)

    Martín, Belén; Jofré, Anna; Garriga, Margarita; Pla, Maria; Aymerich, Teresa

    2006-09-01

    A quick and simple method for quantitative detection of Lactobacillus sakei in fermented sausages was successfully developed. It is based on Chelex-100-based DNA purification and real-time PCR enumeration using a TaqMan fluorescence probe. Primers and probes were designed in the L. sakei 16S-23S rRNA intergenic transcribed spacer region, and the assay was evaluated using L. sakei genomic DNA and an artificially inoculated sausage model. The detection limit of this technique was approximately 3 cells per reaction mixture using both purified DNA and the inoculated sausage model. The quantification limit was established at 30 cells per reaction mixture in both models. The assay was then applied to enumerate L. sakei in real samples, and the results were compared to the MRS agar count method followed by confirmation of the percentage of L. sakei colonies. The results obtained by real-time PCR were not statistically significantly different than those obtained by plate count on MRS agar (P > 0.05), showing a satisfactory agreement between both methods. Therefore, the real-time PCR assay developed can be considered a promising rapid alternative method for the quantification of L. sakei and evaluation of the implantation of starter strains of L. sakei in fermented sausages.

  3. Keeping quality of beef sausage using ethanolic extract of gamma-irradiated pomegranate peel powder

    Directory of Open Access Journals (Sweden)

    Mohammed Ibrahim Ali Soliman

    2016-01-01

    Full Text Available The present study aims to evaluate the antioxidant and antibacterial activity of ethanol extracts from gamma-irradiated pomegranate (Punica granatum peel powder (PE at the dose levels of 0, 3, 6, and 9 kGy. The аntioxidant activity of the extracts was estimated using the radical scavenging activity against 2,2′-diphenyl-1-picrylhydrazyl (DPPH•, β-carotene/linoleic acid bleaching system, and ferric reducing antioxidant power (FRAP. Antibacterial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsilla penumoneae, Pseudomonas aeruginosa, and Salmonella typhumurium. The results showed that PE treated with 6 kGy had a higher content of total phenolic compounds (TPC, total flavonoid compounds (TFC, and antioxidant activity. Hence, the PE of 6 kGy-irradiated peels were selected to be added to beef sausage. Different concentrations of 6 KGy-irradiated PE were applied to improve beef sausage hygienic quality and extend the shelf life during cold storage (4°C. The results indicated that when 12 mL of the extract were added to one kg of beef sausage, the shelf-life of the sausage was extended from 15 days to 50 days (at 4°C, compared with the control, without changes of the microbiological, chemical, and sensory attributes.

  4. Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage

    International Nuclear Information System (INIS)

    Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Ju-Woon; Choi, Yun-Sang; Kim, Cheon-Jei

    2015-01-01

    This study was conducted in order to investigate the combined effects of gamma irradiation (0, 2.5, and 5 kGy) and antioxidant combination, mugwort extract (ME) and ascorbic acid (Aa), on the pH, total color difference (ΔE), hue angle (H°), 2-thiobarbituricacid-reactive substances (TBARS) values, residual nitrite contents, and sensory evaluation in chicken sausage during storage. The pH values and sensory properties, except for color, of chicken sausage were not significantly affected by adding ME or treating irradiation during storage. However, ΔE, and H° values of samples containing ME (either alone or with Aa) were higher than that of control, whereas irradiation had no significant effect during storage. A combination of ME+Aa (0.2% ME+0.05% Aa) was effective at delaying lipid oxidation in irradiated chicken sausage. In addition, nitrite contents were reduced by gamma ray as a dose dependent manner and, particularly in ME+Aa was most effective in decreasing the residual nitrite. Our results suggested that gamma irradiation combined with an antioxidant mixture is a useful technology for reducing the residual nitrite and retarding the lipid oxidation in chicken sausage. - Highlights: • We evaluate the combined effects of gamma irradiation and antioxidant combination. • Gamma irradiation is effective in reducing the nitrite levels. • Combination of antioxidants might be helpful in enhancing the oxidative stability

  5. Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

    Directory of Open Access Journals (Sweden)

    Carlos Pasqualin Cavalheiro

    2013-12-01

    Full Text Available The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus and pork meat. Four treatments were performed: one with no ostrich meat (TC and the others containing 19.08 (T1, 38.34 (T2, and 57.60% (T3 of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However, significant differences were found in the color of the sausages due to the high myoglobin content present in the ostrich meat, which resulted in a very dark color in the treatment with the highest percentage of this type of meat.

  6. Relativistic gravitational instabilities

    International Nuclear Information System (INIS)

    Schutz, B.F.

    1987-01-01

    The purpose of these lectures is to review and explain what is known about the stability of relativistic stars and black holes, with particular emphases on two instabilities which are due entirely to relativistic effects. The first of these is the post-Newtonian pulsational instability discovered independently by Chandrasekhar (1964) and Fowler (1964). This effectively ruled out the then-popular supermassive star model for quasars, and it sets a limit to the central density of white dwarfs. The second instability was also discovered by Chandrasekhar (1970): the gravitational wave induced instability. This sets an upper bound on the rotation rate of neutron stars, which is near that of the millisecond pulsar PSR 1937+214, and which is beginning to constrain the equation of state of neutron matter. 111 references, 5 figures

  7. Character of decay instability

    International Nuclear Information System (INIS)

    Polovin, R.V.; Demutskii, V.P.

    1981-01-01

    If the initial wave is unstable in the upper half plane Im ω>0 and there are no branch points of the quasiwave number, or if waves traveling in the same direction coalesce at a branch point, the instability is convective. On the other hand, if a branch point k(ω) does exist in the upper half-plane Im ω>0, and not all the waves that merge at this point travel in the same direction, the instability is absolute. A Green's function that describes the evolution of the perturbations of the initial wave in space and in time is constructed. The growth rates of the decay instability of the harmonics are determined. The produced waves are richer in harmonics than the initial waves. It is shown that the decay instability of an Alfven wave is absolute

  8. Spondylolisthesis and Posterior Instability

    International Nuclear Information System (INIS)

    Niggemann, P.; Beyer, H.K.; Frey, H.; Grosskurth, D.; Simons, P.; Kuchta, J.

    2009-01-01

    We present the case of a patient with a spondylolisthesis of L5 on S1 due to spondylolysis at the level L5/S1. The vertebral slip was fixed and no anterior instability was found. Using functional magnetic resonance imaging (MRI) in an upright MRI scanner, posterior instability at the level of the spondylolytic defect of L5 was demonstrated. A structure, probably the hypertrophic ligament flava, arising from the spondylolytic defect was displaced toward the L5 nerve root, and a bilateral contact of the displaced structure with the L5 nerve root was shown in extension of the spine. To our knowledge, this is the first case described of posterior instability in patients with spondylolisthesis. The clinical implications of posterior instability are unknown; however, it is thought that this disorder is common and that it can only be diagnosed using upright MRI

  9. Spondylolisthesis and Posterior Instability

    Energy Technology Data Exchange (ETDEWEB)

    Niggemann, P.; Beyer, H.K.; Frey, H.; Grosskurth, D. (Privatpraxis fuer Upright MRT, Koeln (Germany)); Simons, P.; Kuchta, J. (Media Park Klinik, Koeln (Germany))

    2009-04-15

    We present the case of a patient with a spondylolisthesis of L5 on S1 due to spondylolysis at the level L5/S1. The vertebral slip was fixed and no anterior instability was found. Using functional magnetic resonance imaging (MRI) in an upright MRI scanner, posterior instability at the level of the spondylolytic defect of L5 was demonstrated. A structure, probably the hypertrophic ligament flava, arising from the spondylolytic defect was displaced toward the L5 nerve root, and a bilateral contact of the displaced structure with the L5 nerve root was shown in extension of the spine. To our knowledge, this is the first case described of posterior instability in patients with spondylolisthesis. The clinical implications of posterior instability are unknown; however, it is thought that this disorder is common and that it can only be diagnosed using upright MRI.

  10. Streaming gravity mode instability

    International Nuclear Information System (INIS)

    Wang Shui.

    1989-05-01

    In this paper, we study the stability of a current sheet with a sheared flow in a gravitational field which is perpendicular to the magnetic field and plasma flow. This mixing mode caused by a combined role of the sheared flow and gravity is named the streaming gravity mode instability. The conditions of this mode instability are discussed for an ideal four-layer model in the incompressible limit. (author). 5 refs

  11. Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages

    Directory of Open Access Journals (Sweden)

    Miroslav Kročko

    2016-06-01

    Full Text Available The main fermented meat products are fermented sausages in which lactic acid bacteria (LAB are the essential agents of the ripening process. Their application as starter organisms ensures the dominance of the starter during the whole ripening process. However, when no starter cultures are used, direct addition of acids like a glucono-delta-lactone (GdL is preferred. The goal of this study was to determine the influence of commercial spices mixtur (containing GdL on selected technological parameters of fermented dry-cured sausages - Danube sausage in comparison with currently available conventional spices. Comparison was evaluated also with addition of starter cultures. Determinations of technological (value of pH, water activity, color and microbiological properties (count of Lactobacillus spp., Enterobacteriaceae family, yeasts and moulds were realized after 24 hours, 5 and 30 days. The sensory analysis of sausages was carried out after 30 days of ripening process. In sausages with the addition of commercial spice mixture in combination with starter culture were determined the lowest values of pH and aw at the end of ripening process (30 days. Bacteria of Enterobacteriaceae family were occurred in the samples with the addition of currently available conventional spices at the beginning of ripening, but after 5 days of ripening were bacteria of this family not detected. The counts of yeasts in analyzed samples were not detected. Counts of LAB at the end of ripening proccess (30 days were lower in coparison with result obtained after 5 days; however their count was comparable with count determined at the beginig of the ripening. Our results show, that the combination of starter culture and commercial spice mixture containig GdL may cause excesive sour taste and sensory defect of dry fermented meat products.

  12. Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage.

    Science.gov (United States)

    Zhang, Yulong; Hu, Ping; Lou, Lijiao; Zhan, Jianlong; Fan, Min; Li, Dan; Liao, Qianwei

    2017-12-01

    Lactobacillus curvatus (SR6) and Lactobacillus paracasei (SR10-1) were assessed for their antioxidant activities and inoculated into sausages to investigate their effects on quality during fermentation. The results showed that L. curvatus SR6 had better DPPH• scavenging activity (59.67% ± 6.68%) and reducing power (47.31% ± 4.62%) and L. paracasei SR10-1 had better OH• scavenging activity (285.67% ± 2.00%) and anti-lipid peroxidation capacity (63.89% ± 0.93%). The superoxide dismutase activity of the cell culture fluid was greater than 47.00 U/mL, and the catalase activity of the cell-free extracts was greater than 1.00 U/mL. In the sausage model, lactic acid bacteria rapidly became the dominant microflora and reduced the moisture content, water activity, nitrite, and pH. The bacteria significantly enhanced the antioxidant activity of the sausage extracts, which improved the sensory characteristics and safety of the sausages. These results illustrate that both strains have excellent antioxidant activities and can be used as antioxidant starters in fermented meat products. The study illustrated the antioxidant and antioxidase activities of Lactobacillus curvatus SR6 and Lactobacillus paracasei SR10-1 and demonstrated the changes in the quality characteristics and antioxidant activities of fermented sausages. The findings provide valuable information for the meat industry on the application of functional starters in fermented meat products. © 2017 Institute of Food Technologists®.

  13. Genomic instability and radiation

    Energy Technology Data Exchange (ETDEWEB)

    Little, John B [Harvard School of Public Health, Boston, MA 02115 (United States)

    2003-06-01

    Genomic instability is a hallmark of cancer cells, and is thought to be involved in the process of carcinogenesis. Indeed, a number of rare genetic disorders associated with a predisposition to cancer are characterised by genomic instability occurring in somatic cells. Of particular interest is the observation that transmissible instability can be induced in somatic cells from normal individuals by exposure to ionising radiation, leading to a persistent enhancement in the rate at which mutations and chromosomal aberrations arise in the progeny of the irradiated cells after many generations of replication. If such induced instability is involved in radiation carcinogenesis, it would imply that the initial carcinogenic event may not be a rare mutation occurring in a specific gene or set of genes. Rather, radiation may induce a process of instability in many cells in a population, enhancing the rate at which the multiple gene mutations necessary for the development of cancer may arise in a given cell lineage. Furthermore, radiation could act at any stage in the development of cancer by facilitating the accumulation of the remaining genetic events required to produce a fully malignant tumour. The experimental evidence for such induced instability is reviewed. (review)

  14. Genomic instability and radiation

    International Nuclear Information System (INIS)

    Little, John B

    2003-01-01

    Genomic instability is a hallmark of cancer cells, and is thought to be involved in the process of carcinogenesis. Indeed, a number of rare genetic disorders associated with a predisposition to cancer are characterised by genomic instability occurring in somatic cells. Of particular interest is the observation that transmissible instability can be induced in somatic cells from normal individuals by exposure to ionising radiation, leading to a persistent enhancement in the rate at which mutations and chromosomal aberrations arise in the progeny of the irradiated cells after many generations of replication. If such induced instability is involved in radiation carcinogenesis, it would imply that the initial carcinogenic event may not be a rare mutation occurring in a specific gene or set of genes. Rather, radiation may induce a process of instability in many cells in a population, enhancing the rate at which the multiple gene mutations necessary for the development of cancer may arise in a given cell lineage. Furthermore, radiation could act at any stage in the development of cancer by facilitating the accumulation of the remaining genetic events required to produce a fully malignant tumour. The experimental evidence for such induced instability is reviewed. (review)

  15. Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

    DEFF Research Database (Denmark)

    Møller, Sandie Mejer; Grossi, Alberto Blak; Christensen, Mette

    2011-01-01

    The effects of high-pressure processing (HPP) and addition of carrot fibre on pork sausages have been studied using NMR T(2) relaxometry and measurements of water-binding capacity (WBC) by centrifugation. Significant effects of temperature (raw, 40, 50, or 60°C), holding time (1s, 3, 6, or 9min......), and addition of carrot fibre on the distribution and mobility of water were found. However, the effect of carrot fibre could not be explained by structural changes in the sausages when examined by confocal laser scanning microscopy (CLSM). Correlations between T(2) relaxation measurements and WBC determined...... by centrifugation revealed that T(2) relaxation times were able to explain more than 90% of the variation in WBC for both non-pressure and pressure-treated sausages. However, only 49% of the variation was explained for pressure-treated sausages with carrot fibre, indicating that combining addition of fibre and high...

  16. ConFerm - A tool to predict the reduction of pathogens during the production of fermented and matured sausages

    DEFF Research Database (Denmark)

    Gunvig, A.; Borggaard, C.; Hansen, F.

    2016-01-01

    the dynamics of the sausage environment during fermentation and maturation of fermented sausages.A total of 73 experiments were carried out in sausages containing different levels of NaCl in the water phase (WPS) (3.9-6.8%), NaNO2 (0-200 ppm) and pH(48h) (4.3-5.6). The minced meat was inoculated with approx....... 10(6) cfu/g of a multi-strain cocktail of 3 strains of Salmonella (S. Dublin, S. Typhimurium, S. Derby), 3 strains of STEC (O26:H-, O111:H- and O157) and five L. monocytogenes strains isolated from different meat products and environment. The sausages were fermented at 24 degrees C for 48 h using...... interested parties at http://dmripredict.dk (in English). (C) 2016 Elsevier Ltd. All rights reserved....

  17. Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.

    Science.gov (United States)

    Zhang, L; Lin, Y H; Leng, X J; Huang, M; Zhou, G H

    2013-10-01

    The objective of this study was to assess the effect of sage, at levels of 0.05%, 0.1% and 0.15% (w/w), on the oxidative stability of Chinese-style sausage stored at 4°C for 21 days. The results showed that inclusion of sage in sausages resulted in lower L* values (Psage showed significantly retarded increases in TBARS values, and in the formation of protein carbonyls (Psage to the sausages at levels of 0.1% and 0.15% reduced textural deterioration during refrigerated storage (PSage used in this study had no negative effects on the sensory properties of sausages. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.

    Science.gov (United States)

    Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Jeong, Tae-Jun; Choi, Yun-Sang; Kim, Cheon-Jei

    2016-01-01

    The objective of this study was to evaluate the effect of germinated barley (GB) levels on physicochemical and technological properties of cooked chicken sausages. The chicken sausages were formulated with 0-4 % GB. Addition of GB increased pH and yellowness but decreased lightness of the cooked chicken sausages. However, there was no difference in redness among treatments (P > 0.05). Based on the positive effects of GB on measurements related to water and/or fat retention ability, such as emulsion stability, cooking loss, and thawing loss, such results depended upon the added amount of GB. In addition, apparent viscosity increased with increasing levels of GB, resulting in hardness, springiness, and chewiness (P technological properties of chicken sausages and optimal level of GB was determined as minimum 2 %.

  19. Study on physico-chemical properties of emulsion type sausage produced with aqueous extract of Biarum carduchcorum tenderizied meat

    Directory of Open Access Journals (Sweden)

    M. Raeisi

    2017-05-01

    Full Text Available In order to improve the quality of meat such as tenderness, protein solubility, emulsification and water holding capacity, in the food industries, various methods have been employed. Application of the plant enzymes is considered as one of the most efficient methods for meat tenderization. The purpose of the present study was to evaluate the characteristics of emulsion type sausage made from tenderized cattle meat by hydro extract of Biarum carduchcorum. The proteolytic activity of the extract was determined using bovine milk casein as substrate. Post rigor thigh meat were tenderized by 100 and 150 enzyme units/ kg of the extract before used for production of sausage. Fresh post rigor thigh meat was used as control. Nitrogen solubility index (NSI, stability of sausage emulsion, texture analysis and organoleptic properties of sausages were determined. Our results showed a significant increase in the NSI of the experimental groups compared with the control (P

  20. Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage.

    Science.gov (United States)

    Song, I H; Kim, W J; Jo, C; Ahn, H J; Kim, J H; Byun, M W

    2003-06-01

    The effect of modified atmosphere packaging and irradiation in combination on nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) levels in pork sausage was studied. Emulsion-type cooked pork sausage was manufactured and packaged in aerobic, CO2 (100%), N2 (100%), and CO2/N2 (25%/75%) environments, respectively, and irradiated at 0, 5, 10, and 20 kGy with gamma irradiation. The nitrosamine contents were significantly reduced by irradiation, and the reduction of nitrosamines was more extensive with modified atmosphere packaging than with aerobic packaging. The correlation coefficient between irradiation dose and nitrosamine content indicated that irradiation can reduce the levels of nitrosamines. The combination of irradiation and modified atmosphere packaging is effective in enhancing the chemical safety of sausage by reducing nitrosamines, if present, as well as enhancing the microbial safety of cooked pork sausage.

  1. Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage

    DEFF Research Database (Denmark)

    Cheong, L.Z.; Zhang, H.; Nersting, L.

    2010-01-01

    Physical and sensory characteristic of pork sausages produced from enzymatic interesterified blends of lard and rapeseed oil during storage were evaluated. All three enzymatic interesterified blends (IE90, IE70 and IE50) had ratios of unsaturated to saturated fatty acids within the range of 1.......47-2.84 which is favourable for cardiovascular disease risk reduction. Blends of IE90 and IE70 were found to have suitable solid fat content, melting and crystallization profile suitable for sausages production. Sausages were produced from blends of IE90 and IE70 with different muscle types (musculus...... longissimus dorsi and musculus sternomandibularis) and processing conditions such as cooling rates and final processing temperature. Cooling rate was found to have no significant (P>0.05) effect on hardness of the sausages throughout storage. Both musculus longissimus dorsi and high final processing...

  2. Effects of chopping time, meat source and storage temperature on the colour of New Zealand type fresh beef sausages.

    Science.gov (United States)

    Boles, J A; Mikkelsen, V L; Swan, J E

    1998-05-01

    The colour stability of finely chopped fresh sausages made from post-rigor, pre-rigor salt added (1.5% w/w) or pre-rigor no salt added beef mince was evaluated using a Hunter Miniscan (L (∗) a (∗) b (∗)) and sensory colour panel. Batters were chopped for various times and sausages stored at -1.5 °, + 4.0 ° and + 8.0 °C. Regardless of meat source or chopping time, colour stability was greatest at -1.5 °C. Panellists found the colour of all sausages stored at -1.5 °C acceptable for at least six days. Sausages made from unsalted pre-rigor mince had markedly better colour stability than those made from the other meats, especially when stored at 4 °C or 8 °C.

  3. Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages

    Science.gov (United States)

    Karuri, Edward G.; Wanyoike, Margaret M. M.

    2017-01-01

    The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased protein and fat contents of the sausages (p sausages (p sausages than CS. PMID:28706941

  4. Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage.

    Science.gov (United States)

    Girolami, Antonio; Napolitano, Fabio; Faraone, Daniela; Di Bello, Gerardo; Braghieri, Ada

    2014-01-01

    The object of the investigation was the Lucanian dry sausage appearance, meant as color and visible fat ratio. The study was carried out on dry sausages produced in 10 different salami factories and seasoned for 18 days on average. We studied the effect of the raw material origin (5 producers used meat bought from the market and other 5 producers used meat from pigs bred in their farms) and of the salami factories or brands on meat color, fat color and visible fat ratio in dry sausages. The sausages slices were photographed and the images were analysed with the computer vision system to measure the changes in the colorimetric characteristics L*, a*, b*, hue and chroma and in the visible fat area ratio. The last parameter was assessed on the slice surface using image binarization. A consumer test was conducted to determine the relationship between the perception of visible fat on the sausage slice surface and acceptability and preference of this product. The consumers were asked to look carefully at the 6 sausages slices in a photo, minding the presence of fat, and to identify (a) the slices they considered unacceptable for consumption and (b) the slice they preferred. The results show that the color of the sausage lean part varies in relation to the raw material employed and to the producer or brand (P<0.001). Besides, the sausage meat color is not uniform in some salami factories (P<0.05-0.001). In all salami factories the sausages show a high uniformity in fat color. The visible fat ratio of the sausages slices is higher (P<0.001) in the product from salami factories without pig-breeding farm. The fat percentage is highly variable (P<0.001) among the sausages of each salami factory. On the whole, the product the consumers consider acceptable and is inclined to eat has a low fat percentage (P<0.001). Our consumers (about 70%) prefer slices which are leaner (P<0.001). Women, in particular, show a higher preference for the leanest (P<0.001). © 2013.

  5. Dynamics investigation of change of freshness and properties of new types of semi-smoked sausages during storage

    Directory of Open Access Journals (Sweden)

    Ірина Іллівна Маркович

    2015-03-01

    Full Text Available Stable quality of sausages during storage is achieved through improving processes, modes and storage conditions, use of various food additives and antioxidants that will positively affect the inhibition of hydrolytic and oxidative changes in lipids. In production technology of semi- smoked sausages we propose the use of plant material – flour of sprouted and not sprouted lentil, and to lengthen shelf life – thyme and juniper 

  6. Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

    International Nuclear Information System (INIS)

    Jo, C.; Lee, J.I.; Ahn, D.U.

    1999-01-01

    Effects of irradiation on lipid oxidation, color and volatiles production in pork sausages with different fat content and packaging were determined. Sausages (with 4.7, 10.5 and 15.8% fat content) were sliced and vacuum-packaged either in oxygen-permeable or impermeable bags, irradiated (0 or 4.5 kGy) and stored at 4°C for 7 days. Lipid oxidation, color and volatiles productions were analyzed at 0, 3 and 7 days of storage. TBARS (2-thiobarbituric acid reactive substances) values of cooked pork sausages increased with the increase of fat content regardless of storage, irradiation or packaging types. Irradiated samples had higher TBARS than nonirradiated at 0 day but the difference disappeared during storage in both packaging types. Lightness of sausages (Hunter L-value) increased with the increase of fat content and storage time but was not affected by irradiation. In aerobic packaging, irradiation reduced Hunter a-values of pork sausages at 0 day but irradiation effect on a-value disappeared during storage. In vacuum packaging, however, irradiated samples had higher Hunter a-values than nonirradiated samples. Irradiation increased 1-heptene and total volatiles, but the amount of 1-heptene was not associated well with TBARS values of pork sausages. In both irradiated and nonirradiated pork sausages, aerobic packaging produced more volatiles than vacuum packaging during storage. It was concluded that irradiation and fat content had significant effects on lipid oxidation, color and volatiles production of cooked pork sausages during storage but that oxygen availability had a stronger effect than irradiation and fat content

  7. Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages.

    Science.gov (United States)

    Tsoukalas, D S; Katsanidis, E; Marantidou, S; Bloukas, J G

    2011-02-01

    Fermented sausages were produced with 0.84% and 1.68% freeze-dried leek powder (FDLP), providing 75 and 150 mg/kg NaNO(3), respectively, and three levels of added nitrite (0, 75, and 150 mg/kg NaNO(2). A control treatment was also produced with 150 mg/kg NaNO(2). Sausages with FDLP were darker and yellower (pnitrite. Copyright © 2010 Elsevier Ltd. All rights reserved.

  8. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.

    Science.gov (United States)

    García Fontán, María C; Lorenzo, José M; Parada, Ana; Franco, Inmaculada; Carballo, Javier

    2007-02-01

    Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora, Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-chemical parameters (total solids, NaCl and nitrate contents and pH and aw values) were determined in 20 units of "androlla", a traditional dry-fermented sausage made in the NW of Spain. In general, high counts of all the investigated microbial groups were observed, with average values of 8.99 +/- 0.46 log cfu/g for the total aerobic mesophilic microflora, 9.11 +/- 0.16 log cfu/g for the lactic acid bacteria, 6.87 +/- 0.68 log cfu/g for the salt-tolerant microflora, 2.80+/-1.85 log cfu/g for the Enterobacteriaceae, 3.25 +/- 1.86 log cfu/g for the enterococci, 4.30 +/- 1.73 log cfu/g for the moulds and yeasts, and 3.62 +/- 0.60 log cfu/g for the staphylococci. From MRS agar, SPC agar + 7.5% NaCl, VRBG agar, and KAA agar, 10 colonies were randomly taken from each androlla unit and from each culture medium. A total of 200 strains per culture medium were then identified using the classical methods. Among the isolates from MRS agar, Lactobacillus sakei predominated, followed by Lactobacillus curvatus, Lactobacillus alimentarius and Lactobacillus plantarum. Of the 200 isolates obtained from SPC agar + 7.5% NaCl, only 56 strains belonged to the Staphylococcaceae or Micrococcaceae families. Among the Staphylococcaceae, Staphylococcus xylosus was the main species, followed by Staph. epidermidis; Staph. equorum, Staph. capitis and Staph. saprophyticus were isolated in very low proportions. Among the Micrococcaceae, Micrococcus luteus predominated, followed by Micrococcus lylae, Kocuria varians and Kocuria kristinae. Of the 150 isolates obtained from VRBG agar, Hafnia alvei was the main species, followed by Serratia liquefaciens and Enterobacter amnigenus; six isolates were identified as Salmonella. Among the 190 isolates obtained from KAA agar, 122 were considered enterococci; 20 isolates were

  9. Effects of electron beam irradiated natural casings on the quality properties and shelf stability of emulsion sausage

    International Nuclear Information System (INIS)

    Kim, Hyun-Wook; Choi, Ji-Hun; Choi, Yun-Sang; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Ju-Woon; Kim, Cheon-Jei

    2012-01-01

    The effect of electron beam irradiated hog and sheep casings (1, 3, and 8 kGy) on the physicochemical properties and shelf stability of emulsion sausage was evaluated. There were no significant differences in pH, instrumental color, sensory properties (overall acceptability), and hardness between all the samples. The cooking yields for the irradiated treated samples were larger than that of the yields obtained for the non-irradiated samples for both the hog and sheep casing. The irradiated natural casings accelerated lipid oxidation, and inhibited the formation of volatile basic nitrogen and the increase in total aerobic bacteria. In conclusion, the natural casings irradiated below at a dose of 3 kGy had no effect on physicochemical and sensory properties of the emulsion sausages, however, that improved the shelf-stability over 5 weeks. Therefore, natural casings irradiated at moderate doses are suitable for sausage production. - Highlights: ► The effect of E-beam irradiated natural casings on sausage quality was evaluated. ► The use of irradiated casings improved shelf stability of sausage. ► Natural casings irradiated below 3 kGy are suitable for sausage production.

  10. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.

    Science.gov (United States)

    Leite, Ana; Rodrigues, Sandra; Pereira, Etelvina; Paulos, Kátia; Oliveira, António Filipe; Lorenzo, José Manuel; Teixeira, Alfredo

    2015-07-01

    The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a(w) values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P<0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage.

    Science.gov (United States)

    Omer, M K; Alvseike, O; Holck, A; Axelsson, L; Prieto, M; Skjerve, E; Heir, E

    2010-12-01

    The effect of high pressure processing (HPP) on the survival of verotoxigenic Escherichia coli (VTEC) in two types of Norwegian type dry-fermented sausages was studied. Two different types of recipes for each sausage type were produced. The sausage batter was inoculated with 6.8 log(10) CFU/g of VTEC O103:H25. After fermentation, drying and maturation, slices of finished sausages were vacuum packed and subjected to two treatment regimes of HPP. One group was treated at 600 MPa for 10 min and another at three cycles of 600 MPa for 200 s per cycle. A generalized linear model split by recipe type showed that these two HPP treatments on standard recipe sausages reduced E. coli by 2.9 log(10) CFU/g and 3.3 log(10) CFU/g, respectively. In the recipe with higher levels of dextrose, sodium chloride and sodium nitrite E. coli reduction was 2.7 log(10) CFU/g in both treatments. The data show that HPP has a potential to make the sausages safer and also that the effect depends somewhat on recipe. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  12. Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

    Science.gov (United States)

    2014-01-01

    This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages. PMID:26760930

  13. Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber

    Directory of Open Access Journals (Sweden)

    Jorge E. Cobos-Velazsco

    2014-06-01

    Full Text Available The difference among animal species with which chorizo is made, resulting in changes in the techno-functional properties that affect the process and acceptance of product. Sausages made with meat from rabbit, pork and lamb sources were added with wheat fiber and dried at water activity of 0.94. The moisture content was not affected by the source, but it was reduced when fiber was added. The sausages without fiber showed a lower fat content than those samples with fiber. They can be considered stable at room temperature due to their acidity and drying degree. Regarding to the weight loss and diameter of the sausage parameters, there were no differences between source types, however, a reduction of diameter was observed with the addition of fiber. Sausages with lamb meat and fiber showed an increase in oxidation. Higher values of luminosity were obtained in pork sausages. The most preferred samples were the pork meat sausages with the presence of fiber.

  14. Real-time prediction of pre-cooked Japanese sausage color with different storage days using hyperspectral imaging.

    Science.gov (United States)

    Feng, Chao-Hui; Makino, Yoshio; Yoshimura, Masatoshi; Rodríguez-Pulido, Francisco J

    2018-05-01

    Redness can greatly influence the freshness of sausages. A precise, rapid and noncontact analytical method or tool is needed to quantify the color. Hyperspectral imaging (HSI) is an emerging technique that integrates spectroscopy and imaging to obtain the spectral and spatial information simultaneously. In the present study, the redness of cooked sausages stored up to 57 days was predicted using HSI in tandem with multivariate data analysis. The mean spectra of the sausages were extracted from the hyperspectral images. Partial least squares regression (PLSR) and forward stepwise multiple regression (FSMR) models were used to develop the relavent spectral profiles with the redness of the cooked sausages. Ten important wavelengths were selected based on the regression coefficient values from the PLSR model. The PLSR model established using the full wavelengths presented a good performance, with R c of 0.934 and a root mean square error of calibration of 0.642 (redness ranged between 14.99 and 21.48). The prediction maps for demonstrating evolution of redness in sausages were developed for the first time using R statistics (R Foundation for Statistical Computing) and Matlab (MathWorks Inc., Natick, MA, USA). HSI combined with PLSR and FSMR can be used to quantify and visualize evolution of sausage redness under different storage days. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  15. Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages.

    Science.gov (United States)

    Alter, Thomas; Bori, Anouchka; Hamedi, Ahmad; Ellerbroek, Lüppo; Fehlhaber, Karsten

    2006-10-01

    This study investigated the influence of inoculum levels and manufacturing methods on the survival of Campylobacter (C.) jejuni in raw fermented turkey sausages. Sausages were prepared and inoculated with C. jejuni. After inoculation, these sausages were processed and ripened for 8 days. Samples were taken throughout the ripening process. The presence of C. jejuni was established bacteriologically. Additionally, lactic acid bacteria were enumerated, pH values and water activity were measured to verify the ripening process. To detect changes in genotype and verify the identity of the recovered clones, AFLP analysis was carried out on the re-isolated strains. Whereas no C. jejuni were detectable when inoculating the sausages with the lowest inoculum (0.08-0.44 log(10) cfu/g sausage emulsion), C. jejuni were detectable for 12-24h by enrichment when inoculated with approximately 2 log(10) cfu/g. After inoculation with 4 and 6 log(10) cfu/g respectively, C. jejuni were detectable without enrichment for 12-48 h and by enrichment for 144 h at the most. The greatest decrease of the C. jejuni population occurred during the first 4 h of ripening. Only a very high inoculum level allowed the survival of the organism during a fermentation process and during ripening to pose a potential risk for consumers. Lower initial Campylobacter inoculums will be eliminated during proper ripening of the sausages, if sufficient decrease in water activity and pH-value is ensured.

  16. Plasma physics and instabilities

    International Nuclear Information System (INIS)

    Lashmore-Davies, C.N.

    1981-01-01

    These lectures procide an introduction to the theory of plasmas and their instabilities. Starting from the Bogoliubov, Born, Green, Kirkwood, and Yvon (BBGKY) hierarchy of kinetic equations, the additional concept of self-consistent fields leads to the fundamental Vlasov equation and hence to the warm two-fluid model and the one-fluid MHD, or cold, model. The properties of small-amplitude waves in magnetized (and unmagnetized) plasmas, and the instabilities to which they give rise, are described in some detail, and a complete chapter is devoted to Landau damping. The linear theory of plasma instabilities is illustrated by the current-driven electrostatic kind, with descriptions of the Penrose criterion and the energy principle of ideal MHD. There is a brief account of the application of feedback control. The non-linear theory is represented by three examples: quasi-linear velocity-space instabilities, three-wave instabilities, and the stability of an arbitrarily largeamplitude wave in a plasma. (orig.)

  17. Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices.

    Science.gov (United States)

    Rodríguez, Alicia; Capela, Daniela; Medina, Ángel; Córdoba, Juan J; Magan, Naresh

    2015-02-02

    Dry-cured sausages are colonised by moulds during the ripening process. The temperature and the salt content (which affects water activity, aw) predispose the surface to colonisation by Penicillium species, including Penicillium nordicum and Penicillium verrucosum which can lead to contamination of the sausages with ochratoxin A (OTA). The objective of this work was to obtain scientific data on the impact that interaction between ionic water stress (aw; 0.97, 0.94, 0.90, 0.87 and 0.84) and temperature (30, 25, 20, 15 and 10°C) may have on lag phases prior to growth, growth and OTA production by some P. verrucosum and P. nordicum strains isolated from dry-cured meat products on a dry-cured sausage-based medium over a period of 12days. Although P. nordicum had shorter lag phases than P. verrucosum, the latter grew faster than P. nordicum in most conditions tested. For both species, there was no growth and OTA production at 0.84 aw at all the temperatures tested. The fungi were more tolerant at moderate ionic aw conditions (0.94 and 0.90) and 20 and 25°C. In contrast, the patterns of production of OTA were very different from those for growth. Different OTA production profiles between the two OTA-producing species were found. While P. nordicum began producing OTA in most of the conditions tested by day 6, P. verrucosum only produced the toxin in these conditions when the temperature and aw were >10°C and >0.90, respectively. However, the P. verrucosum strain produced much higher concentrations of OTA than the P. nordicum strain in all conditions. We developed contour maps of the optimum and marginal aw×temperature conditions for growth/OTA production on dry-cured sausage-based medium for the first time. This suggests that these interacting conditions during the early phases of production must be effectively controlled as these favour growth of the toxigenic Penicillia. Knowledge on the ecophysiology of these two important Penicillium species on these matrices

  18. Linear and nonlinear development of m=0 instability in a diffuse Bennett Z-pinch equilibrium with sheared axial flow

    International Nuclear Information System (INIS)

    Paraschiv, I.; Bauer, B. S.; Lindemuth, I. R.; Makhin, V.

    2010-01-01

    The effect of sheared axial flow on the Z-pinch sausage instability has been examined with two-dimensional magnetohydrodynamic simulations. Diffuse Bennett equilibria in the presence of axial flows with parabolic and linear radial profiles have been considered, and a detailed study of the linear and nonlinear development of small perturbations from these equilibria has been performed. The consequences of both single-wavelength and random-seed perturbations were calculated. It was found that sheared flows changed the internal m=0 mode development by reducing the linear growth rates, decreasing the saturation amplitude, and modifying the instability spectrum. High spatial frequency modes were stabilized to small amplitudes and only long wavelengths continued to grow. Full stability was obtained for supersonic plasma flows.

  19. Fingerprints of dynamical instabilities

    International Nuclear Information System (INIS)

    Chomaz, Ph.; Colonna, M.; Guarnera, A.

    1993-01-01

    It is explained why any reduced descriptions, such as mean field approximation, are stochastic in nature. It is shown that the introduction of this stochastic dynamics leads to a predictive theory in a statistical sens whatever the individual trajectories are characterized by the occurrence of bifurcations, instabilities or phase transitions. Concerning nuclear matter, the spinodal instability is discussed. In such a critical situation, the possibility to replace the stochastic part of the collision integral in the Boltzmann-Langevin model by the numerical noise associated with the finite number of test particles in ordinary BUU treatment is studied. It is shown that the fingerprints of these instabilities are kept during the evolution because of the relatively long recombination time compared with the typical time scales imposed by the Coulomb repulsion and the possible collective expansion. (author) 5 refs., 12 figs

  20. Instability and star evolution

    International Nuclear Information System (INIS)

    Mirzoyan, L.V.

    1981-01-01

    The observational data are discussed which testify that the phenomena of dynamical instability of stars and stellar systems are definite manifestations of their evolution. The study of these phenomena has shown that the instability is a regular phase of stellar evolution. It has resulted in the recognition of the most important regularities of the process of star formation concerning its nature. This became possible due to the discovery in 1947 of stellar associations in our Galaxy. The results of the study of the dynamical instability of stellar associations contradict the predictions of classical hypothesis of stellar condensation. These data supplied a basis for a new hypothesis on the formation of stars and nebulae by the decay of superdense protostars [ru

  1. Causes of genome instability

    DEFF Research Database (Denmark)

    Langie, Sabine A S; Koppen, Gudrun; Desaulniers, Daniel

    2015-01-01

    function, chromosome segregation, telomere length). The purpose of this review is to describe the crucial aspects of genome instability, to outline the ways in which environmental chemicals can affect this cancer hallmark and to identify candidate chemicals for further study. The overall aim is to make......Genome instability is a prerequisite for the development of cancer. It occurs when genome maintenance systems fail to safeguard the genome's integrity, whether as a consequence of inherited defects or induced via exposure to environmental agents (chemicals, biological agents and radiation). Thus...

  2. Instabilities and nonequilibrium structures

    International Nuclear Information System (INIS)

    Tirapegui, E.; Villarroel, D.

    1987-01-01

    Physical systems can be studied both near to and far from equilibrium where instabilities appear. The behaviour in these two regions is reviewed in this book, from both the theoretical and application points of view. The influence of noise in these situations is an essential feature which cannot be ignored. It is therefore discussed using phenomenological and theoretical approaches for the numerous problems which still remain in the field. This volume should appeal to mathematicians and physicists interested in the areas of instability, bifurcation theory, dynamical systems, pattern formation, nonequilibrium structures and statistical mechanics. (Auth.)

  3. RINGED ACCRETION DISKS: INSTABILITIES

    Energy Technology Data Exchange (ETDEWEB)

    Pugliese, D.; Stuchlík, Z., E-mail: d.pugliese.physics@gmail.com, E-mail: zdenek.stuchlik@physics.cz [Institute of Physics and Research Centre of Theoretical Physics and Astrophysics, Faculty of Philosophy and Science, Silesian University in Opava, Bezručovo náměstí 13, CZ-74601 Opava (Czech Republic)

    2016-04-01

    We analyze the possibility that several instability points may be formed, due to the Paczyński mechanism of violation of mechanical equilibrium, in the orbiting matter around a supermassive Kerr black hole. We consider a recently proposed model of a ringed accretion disk, made up by several tori (rings) that can be corotating or counter-rotating relative to the Kerr attractor due to the history of the accretion process. Each torus is governed by the general relativistic hydrodynamic Boyer condition of equilibrium configurations of rotating perfect fluids. We prove that the number of the instability points is generally limited and depends on the dimensionless spin of the rotating attractor.

  4. PCR-RFLP Using BseDI Enzyme for Pork Authentication in Sausage and Nugget Products

    Directory of Open Access Journals (Sweden)

    Y. Erwanto

    2011-04-01

    Full Text Available A polymerase chain reaction–restriction fragment length polymorphism (PCR–RFLP using BseDI restriction enzyme had been applied for identifying the presence of pork in processed meat (beef sausage and chicken nugget including before and after frying. Pork sample in various levels (1%, 3%, 5%, 10%, and 25 % was prepared in a mixture with beef and chicken meats and processed for sausage and nugget. The primers CYTb1 and CYTb2 were designed in the mitochondrial cytochrome b (cyt b gene and PCR successfully amplified fragments of 359 bp. To distinguish existence of porcine species, the amplified PCR products of mitochondrial DNA were cut by BseDI restriction enzyme. The result showed pig mitochondrial DNA was cut into 131 and 228 bp fragments. The PCR-RFLP species identification assay yielded excellent results for identification of porcine species. It is a potentially reliable technique for pork detection in animal food processed products for Halal authentication.

  5. Comparison of textural atributes of selected meat sausages using instrumental analysis

    Directory of Open Access Journals (Sweden)

    Vladimír Vietoris

    2013-03-01

    Full Text Available Normal 0 21 false false false SK X-NONE X-NONE The aim of the study was to compare textural atributes of selected meat sausages using instrumental analysis. For this purpose, seven different meat sausage samples were treated by instrumental analysis, by the use of Warner-Bratzler probe,  to find differences for two selected textural parameter firmness and work of shear. As expected, various values of mentioned atributes were obtained for different samples tested in fresh stage and after storage under controlled conditions (48 hrs., 30 °C temp., and 60 % R.H. before and after cooking. For statistical evaluation of results, paired T test was used, statistically significant differences were taken at pdoi:10.5219/273

  6. Quantitative microbial risk assessment of Salmonella in dry fermented sausage (salami) in Southern Brazil

    DEFF Research Database (Denmark)

    Corbellini, Luis Gustavo; Costa, Eduardo de Freitas; Cardoso, Marisa

    2017-01-01

    Dry fermented sausage (salami) is a very popular ready-to-eat product in Southern Brazil, of which the raw materials can be contaminated with pathogens such as Salmonella. This product can put consumers at risk if a failure occurs during the manufacturing process. To investigate this risk...... and heterogeneous). In general, it was observed that the mean exposure to Salmonella due to ingestion of a portion of contaminated salami was very low; "zero risks" (with no cases of salmonellosis among 100,000 consumed portions of salami) were found in 65% of the scenarios (265/405) assessed and low risks were...... low, selling dry fermented sausage before complete maturation of the product and failure in fermentation can pose a risk to the consumers from the studied region. It was found that a maturation period of 24 days can be considered safe, even in a situation with high initial levels of contamination....

  7. [Experiments with sausage meat on the formation of N epsilon-carboxymethyllysine].

    Science.gov (United States)

    Hartkopf, J; Erbersdobler, H F

    1995-07-01

    In model experiments the influence of ingredients normally used for sausage production to a meat homogenate on the formation of N epsilon-carboxymethyllysine (CML) was investigated. The formation of CML is obviously more promoted from the reaction of ascorbate with lysine than from that of glucose with lysine. The addition of ascorbate in a practical concentration yielded 35 mg, the addition of glucose only 23 mg compared to 17 mg CML/kg protein in the control sample. The addition of diphosphate in a practical concentration besides glucose significantly increased the CML values from 23 mg to 30 mg CML/kg protein. On the other hand, nitrite did not enhance the formation of CML (21 mg/kg protein) in the sausage when used in concentrations usually applied in meat processing. Generally the values found in the meat products are quite low compared to data in other foods like milk products.

  8. Developments of sausages in a z-pinch with short-wave perturbation of a boundary

    International Nuclear Information System (INIS)

    Vikhrev, V.V.; Ivanov, V.V.; Rozanova, G.A.

    1989-01-01

    A numeric simulation of sausage evolution in z-pinch during short-wave excitation of the boundary of plasma column pinch is carried out. The simulation has shown that due to nonlinear development of sausages in a pinch plasma colomn the cavities filled with a magnetic field in a rarefied pinch plasma are formed. Simultaneously compact column of tense plasma whose temperature is much higher than the average temperature of pinch plasma column are formed on the pinch axis. In the region of inlet in the cavity plasma is radially directed due to ponderomotoric force 1/2 x jB up to velocities greatly increasing the thermal velocity of ions in a plasma column

  9. Effects of Electron Beam Irradiated Natural Casings on the Quality Characteristics of Emulsion Sausage

    International Nuclear Information System (INIS)

    Kim, Hyunwook; Kim, Hackyoun; Hwang, Koeun; Choi, Sunmi; Kim, Cheonjei; Choi, Jihun; Choi, Yunsang; Lee, Juwoon

    2011-01-01

    The effects of electron beam irradiated hog and sheep casings (1, 3, and 8 KGy) on the physicochemical properties and shelf stability of emulsion sausage were evaluated. There were no significantly differences in ph, instrumental color, and sensory evaluation among all the samples tested (p>0.05). The cooking yields for the irradiated treated samples were larger than the yields obtained for the non-irradiated samples for both the hog and sheep casing. However, the results on the purge loss after storage for 5 weeks were contradictory. The hardness of the sausage was lower when the irradiated natural casings were used. The irradiated natural casings accelerated lipid oxidation. The volatile basic nitrogen values were lower in samples treated with electron beam irradiation. The natural casings irradiated up to a dose of 3kGy not only had different total aerobic bacteria counts during the initial storage period but also displayed higher TAB counts at the final storage period

  10. Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage

    Directory of Open Access Journals (Sweden)

    Kaiser Younis

    2015-12-01

    Full Text Available Apple pomace was analyzed for its proximate analysis which showed protein content of 4.50% and total dietary fiber of 62.67%. Its functional properties were also carried out which showed high water- and oil-holding capacity of 3.89 gH2O g−1 Solid and 1.92 ml g−1, respectively. Its antimicrobial activity was also found against S. aureus, P. aeruginosa, and L. monocytogenes. Further, it has shown lower in vitro glucose retardation index. Buffalo meat sausages incorporated with apple pomace powder showed high cooking yield and emulsion stability of 94.46% and 74.70, respectively, as compared to control sausage. Additionally, the dietary fiber content got enhanced with the incorporation of apple pomace powder as expected.

  11. Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages

    Directory of Open Access Journals (Sweden)

    Enver Baris Bingol

    2014-11-01

    Full Text Available The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk were evaluated during ripening and storage periods. Sucuk formulations were produced without (control and with three different starter culture combinations; i Staphylococcus carnosus+Pediococcus pentosaceus, ii Staphylococcus carnosus+ Lactobacillus sakei, and iii Staphylococcus carnosus+Pediococcus pentosaceus+Lactobacillus sakei. Analysis of microbiological, physico-chemical and lipase enzyme levels of samples were conducted until the 60th day. Interactions among the presence of lipolytic starter cultures, lipase enzyme levels and thiobarbituric acid reactive substances were also evaluated both in ripening and drying periods. There were apparent differences on microbiological and chemical properties between samples prepared with starters and control. It has been concluded that the use of lipolytic starter cultures in suitable combination would have positive effect on the acceleration of ripening and improvement of the quality of dry fermented sausages.

  12. Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage

    Directory of Open Access Journals (Sweden)

    Voltaire Sant'Anna

    2013-12-01

    Full Text Available The antimicrobial activity of the bacteriocin-like substance (BLS P34 against Listeria monocytogenes was investigated in chicken sausage. The BLS was applied to chicken sausages (256 AU g-1 previously inoculated with a suspension of 10² cfu g-1 of L. monocytogenes. BLS P34 inhibited the indicator microorganism in situ in all incubation times for up to 10 days at 5 °C. The effectiveness of BLS P34 was increased when it was added in combination with nisin. The bacteriocin was also tested in natural eatable natural bovine wrapping (salty semi-dried tripe against the same indicator microorganism, also showing inhibitory capability in vitro. BLS P34 showed potential to control L. monocytogenes in refrigerated meat products.

  13. Buneman instability and Pierce instability in a collisionless bounded plasma

    International Nuclear Information System (INIS)

    Iizuka, Satoru; Saeki, Koichi; Sato, Noriyoshi; Hatta, Yoshisuke

    1983-01-01

    A systematic experiment is performed on the Buneman instability and the Pierce instability in a bounded plasma consisting of beam electrons and stationary ions. Current fluctuations are confirmed to be induced by the Buneman instability. On the other hand, the Pierce instability gives rise to a current limitation. The phenomena are well explained by Mikhailovskii's theory taking account of ion motion in a bounded plasma. (author)

  14. Elbow joint instability

    DEFF Research Database (Denmark)

    Olsen, Bo Sanderhoff; Henriksen, M G; Søjbjerg, Jens Ole

    1994-01-01

    The effect of simultaneous ulnar and radial collateral ligament division on the kinematics of the elbow joint is studied in a cadaveric model. Severance of the anterior part of the ulnar collateral ligament and the annular ligament led to significant elbow joint instability in valgus and varus...

  15. Structural and Material Instability

    DEFF Research Database (Denmark)

    Cifuentes, Gustavo Cifuentes

    This work is a small contribution to the general problem of structural and material instability. In this work, the main subject is the analysis of cracking and failure of structural elements made from quasi-brittle materials like concrete. The analysis is made using the finite element method. Three...

  16. Agricultural Markets Instability

    NARCIS (Netherlands)

    Garrido, A.; Brümmer, B.; M'Barek, R.; Gielen-Meuwissen, M.P.M.; Morales-Opazo, C.

    2016-01-01

    Since the financial and food price crises of 2007, market instability has been a topic of major concern to agricultural economists and policy professionals. This volume provides an overview of the key issues surrounding food prices volatility, focusing primarily on drivers, long-term implications of

  17. Comment on critical instability

    International Nuclear Information System (INIS)

    King, S.F.; Suzuki, Mahiko

    1992-01-01

    We discuss the problem of the mass splitting between top and bottom quarks, within the context of Nambu-Jona-Lasinio type models involving top and bottom quark condensates. We interpret the phenomenon of 'critical instability' recently proposed to account for such a mass splitting as the fine-tuning of two vacuum expectation values in a composite two-Higgs doublet model. (orig.)

  18. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat.

    Science.gov (United States)

    Ahmad, S; Srivastava, P K

    2007-04-01

    Investigations were carried to study the effect of heart incorporation (0%, 15% and 20%) and increasing levels of fat (20% and 25%) on physicochemical (pH, moisture content and thiobarbituric acid, TBA number) and microbiological (total plate count and yeast and mold count) quality and shelf life of semi dry sausages of buffalo meat during refrigerated storage (4°C). Different levels of fat significantly (p<0.05) increased the pH of the sausage samples. However different levels of heart incorporation did not significantly (p<0.05) affect pH, moisture content and TBA number of sausage samples. Fresh samples had pH, moisture content and TBA number in the range of 5.15-5.28, 42.4-47.4% and 0.073-0.134 respectively. Refrigerated storage significantly (p<0.05) increased TBA number of control samples while storage did not significantly (p<0.05) increase the TBA number of sodium ascorbate (SA) treated samples. Total plate counts of twelve sausage samples were f under the TFTC (too few to count) limit at the initial stage. Incorporation of different levels of heart and also increasing levels of fat did not significantly (p<0.05) increase the log TPC/g values. Yeast and molds were not detected in twelve samples of semi dry fermented sausages in their fresh condition. Storage revealed that there was a consistent decrease in pH, and moisture content. Refrigerated storage significantly (p<0.05) reduced both pH and moisture contents. TBA number and total plate counts and yeast and mold counts of controls were found to increase significantly (p<0.05) during refrigerated storage. However, in SA treated sausage, only TPC and yeast and mold count significantly (p<0.05) increased during refrigerated storage. Shelf life of the sausages was found to be 60 days under refrigerated storage (4°C).

  19. Outbreak of Salmonella Goldcoast infections linked to consumption of fermented sausage, Germany 2001.

    Science.gov (United States)

    Bremer, V; Leitmeyer, K; Jensen, E; Metzel, U; Meczulat, H; Weise, E; Werber, D; Tschaepe, H; Kreienbrock, L; Glaser, S; Ammon, A

    2004-10-01

    Salmonella Goldcoast (SGC), an uncommon serotype in Germany, was identified in 25 isolates between 1 April and 7 May 2001. To determine the cause of the outbreak, we conducted a matched case-control study including 24 cases and 51 controls. In a multivariable regression model, only consumption of a raw fermented sausage manufactured by a local company remained significant (adjusted odds ratio 20.0, 95 % confidence interval 2.7-302.5). SGC isolated from case-patients shared an indistinguishable pulsed-field gel electrophoresis pattern. A part of the produced raw fermented sausage was sold after only 4 days of fermentation. Samples from the premises and products of the company were negative for SGC. However, short-time raw fermented sausage is more likely to contain pathogens. Irradiation of raw ingredients is not accepted by German consumers, thus strict adherence to good manufacturing practices, the use of HACCP programmes as well as on-farm programmes remain crucial to reduce Salmonella.

  20. Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages.

    Science.gov (United States)

    Yang, Hyun-Ju; Song, Kyung Bin

    2016-01-01

    Polylactic acid (PLA) is a biodegradable and renewable polymer, which represents a valuable alternative to plastic packaging films, often associated with environmental problems. In this study, we tested the suitability of PLA as a biodegradable packaging film and assessed the antimicrobial activity of lemongrass oil (LO), incorporated into the PLA film in different concentrations. To obtain the optimal physical properties for PLA films, tensile strength, elongation at break, and water vapor permeability were measured under different preparation conditions. In addition, the antimicrobial activity of the LO contained in the PLA film against Listeria monocytogenes was investigated by disc diffusion and viable cell count. Among all concentrations tested, 2% LO was the most suitable in terms of antimicrobial activity and physical properties of the PLA film. Based on these results, we used the PLA film containing 2% LO to pack pork sausages; after 12 d of storage at 4℃, the population of inoculated L. monocytogenes in the sausage samples wrapped with the PLA film containing 2% LO was reduced by 1.47 Log CFU/g compared with the control samples. Our data indicate that PLA films containing 2% LO represent a valuable means for antimicrobial sausage packaging.

  1. Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

    Directory of Open Access Journals (Sweden)

    KMR de Souza

    2011-03-01

    Full Text Available The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line® W36 and semi-heavy Hy-line® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color, microbiological parameters, fatty acid profile and sensory acceptance. The meat of light and semi-heavy spent hens presented good yield and composition, allowing it to be used as raw material for the manufacture of processed products. Mortadellas were safe from microbiological point of view, and those made with semi-heavy hens fillets were redder and better accepted by consumers. Values for all sensory attributes were evaluated over score 5 (neither liked nor disliked. Both products presented high polyunsaturated fatty acid contents and good polyunsaturated to saturated fatty acid ratio. The excellent potential for the use of meat from spent layer hens of both varieties in the manufacturing of healthier mortadella-type sausage was demonstrated.

  2. Replacement of nitrite with annatto and red rice in sausage products

    Directory of Open Access Journals (Sweden)

    A. Javadi

    2017-09-01

    Full Text Available Nowadays, by increasing consumer awareness about the hazards of chemical preservatives, the demand for foods with increased natural preservatives has increased. The main objective of this study was to replace the annatto and the red rice instead of nitrite in sausage. For this purpose, annatto replaced by zero, 25, 50, 75 and 100 % of nitrite then sausage with 60 % red meat and 0.05 % fixed amount of red rice were made. Chemical, microbiological and sensory testing on days 0, 7, 14, 21 and 28 were performed in triplicate. The results of chemical and microbial tests showed that the annatto and red rice do not have negative effects on sausage with 60% meat. According to the results of sensory evaluation, samples with 50% annatto, and 75 % annatto, had the highest satisfaction in terms of color, taste, smell, consistency and compliance. Only the group with 100% of annatto in all sensory factors in the study showed significant differences with the rest of the group. Finally, the group with 75% annatto and 0.05% red rice, In terms of five different times, microbiological, chemical and sensory evaluation had a higher approval rating than other samples and was closer to control sample.

  3. Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: are both events connected?

    Science.gov (United States)

    Villaverde, A; Ventanas, J; Estévez, M

    2014-12-01

    The role played by curing agents (nitrite, ascorbate) on protein oxidation and Strecker aldehyde formation is studied. To fulfill this objective, increasing concentrations of nitrite (0, 75 and 150ppm) and ascorbate (0, 250 and 500ppm) were added to sausages subjected to a 54day drying process. The concurrence of intense proteolysis, protein carbonylation and formation of Strecker aldehydes during processing of sausages suggests that α-aminoadipic semialdehyde (AAS) and γ-glutamic semialdehyde (GGS) may be implicated in the formation of Strecker aldehydes. The fact that nitrite (150ppm, ingoing amount) significantly promoted the formation of protein carbonyls at early stages of processing and the subsequent formation of Strecker aldehydes provides strength to this hypothesis. Ascorbate (125 and 250ppm) controlled the overall extent of protein carbonylation in sausages without declining the formation of Strecker aldehydes. These results may contribute to understanding the chemistry fundamentals of the positive influence of nitrite on the flavor and overall acceptability of cured muscle foods. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages

    Science.gov (United States)

    2016-01-01

    Polylactic acid (PLA) is a biodegradable and renewable polymer, which represents a valuable alternative to plastic packaging films, often associated with environmental problems. In this study, we tested the suitability of PLA as a biodegradable packaging film and assessed the antimicrobial activity of lemongrass oil (LO), incorporated into the PLA film in different concentrations. To obtain the optimal physical properties for PLA films, tensile strength, elongation at break, and water vapor permeability were measured under different preparation conditions. In addition, the antimicrobial activity of the LO contained in the PLA film against Listeria monocytogenes was investigated by disc diffusion and viable cell count. Among all concentrations tested, 2% LO was the most suitable in terms of antimicrobial activity and physical properties of the PLA film. Based on these results, we used the PLA film containing 2% LO to pack pork sausages; after 12 d of storage at 4℃, the population of inoculated L. monocytogenes in the sausage samples wrapped with the PLA film containing 2% LO was reduced by 1.47 Log CFU/g compared with the control samples. Our data indicate that PLA films containing 2% LO represent a valuable means for antimicrobial sausage packaging. PMID:27433114

  5. Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking

    Directory of Open Access Journals (Sweden)

    Abdulhameed Asmaa A.

    2016-07-01

    Full Text Available The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150-200°C with treatment times ranging from 2-6 mins. The texture profile was evaluated in terms of hardness, cohesiveness, gumminess, and chewiness, while the colour parameters were estimated in terms of lightness (L*, redness (a*, yellowness (b*, and total colour difference (∆E. Experimental data showed a gradual reduction in texture parameters as cooking times and temperatures increased. The L* value of the colour showed a linear reduction with cooking condition, while the a*, b*, and ∆E values showed a contrary effects. The decrease in texture parameters and L*-value of colour parameter followed the first-order kinetic model. While, zero-order kinetic model was adapted to fit the a* and b*. The modified first order kinetic showed a good fit for total ∆E. Significant correlations between colour and texture parameters were observed, which showed that a* alone could be used to predict the texture of chicken sausage.

  6. Fermented meat sausages from game and venison: what are the opportunities and limitations?

    Science.gov (United States)

    Chakanya, Chido; Arnaud, Elodie; Muchenje, Voster; Hoffman, Louwrens C

    2018-04-10

    An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  7. Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage

    Directory of Open Access Journals (Sweden)

    Joyce Regina de Barros

    2010-12-01

    Full Text Available This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1 0.1% food grade phosphoric acid; 2 5.0 mg/L nisin; 3 0.1% phosphoric acid and 5.0 mg/L nisin; and 4 sterile water (control. The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2³, totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 ºC. Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.

  8. Effect of hot-boned pork on the keeping quality of fresh pork sausage.

    Science.gov (United States)

    Guerrero Legarreta, I; Usborne, W R; Ashton, G C

    1987-01-01

    The first experiment evaluated the effect of solid carbon dioxide (dry ice) addition to hot-boned meat, in different proportions, upon the keeping quality of fresh pork sausage patties. Dry ice had some negative effects at levels of 20% to 40%, such as hardening and colour fading of samples, although it increased water-holding capacity of the sausage. In the second experiment three proportions of hot-boned meat and chilled meat were evaluated as a means to extend the retail storage time of fresh pork sausage links. Hot-boned pork was treated by three methods: freezing the meat before grinding, salting and freezing, and salting plus dry ice addition. The results favoured the use of 50% hot-boned meat and 50% chilled meat, for which the lowest hardness and oxidation values were obtained. Microbial counts and hue values showed no significant variation among the three treatments. Salting and freezing hot-boned meat before grinding was the method which produced the best overall quality. Copyright © 1987. Published by Elsevier Ltd.

  9. Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince.

    Science.gov (United States)

    Hashemi, Ala; Jafarpour, Ali

    2016-01-01

    Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P  0.05). In terms of temperature sweep test, storage modulus (G') of control sample faced a substantial slop from 10 °C to 58 °C, corresponding to the lowest magnitude of G' at its gelling point (~58°), but completed at around 70 °C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42 °C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90 °C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.

  10. Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

    International Nuclear Information System (INIS)

    Rabie, Mohamed A.; Toliba, Abbas O.

    2013-01-01

    The effects of γ-irradiation upon the biogenic amine inventory in Egyptian smoked cooked sausages were investigated for the first time during storage for up to 90 days at 4 ° C. Typical contents of biogenic amines in non-irradiated sausages ranged between 125.50 and 596.18 mg/kgDW; irradiation with 4 and 6 kGy decreased said total contents to 105.20-94.82 and 104.98-26.44 mg/kgDW respectively, by the end of storage. Putrescine and cadaverine were the major amines in non-irradiated samples - where it accounted for 33% and 29% respectively, of the total by 90 days; however, tyramine dominated in irradiated samples with 2, 4 and 6 kGy, where it accounted for 44, 52 and 42%. On the other hand, the histamine content in non-irradiated sausage by 90 days of storage (i.e. 109.12 mg/kgDW) clearly exceeded the maximum allowable of 50 mg/kg, unlike happened in their irradiated counterparts. Therefore, the dramatic reduction observed in the histamine levels suggests use of this preservation technique for that traditional meat food. (author)

  11. Antagonistic effect of chosen lactic acid bacteria strains on Salmonella species in meat and fermented sausages.

    Science.gov (United States)

    Gomółka-Pawlicka, M; Uradziński, J

    2003-01-01

    The aim of this study was to determine of influence of 15 strains of lactic acid bacteria on the growth of 7 Salmonella spp. strains in model set-ups, and in meat and ripened fermented sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus spp. strains and, partly, methodological approach. The ratio between lactic acid bacteria and Salmonella strains studied was, depending on the alternate, 1:1, 1:2 and 2:1, respectively. The investigations also covered the water activity (a(w)) and pH of the tested products. The results obtained are shown in 12 figures and suggest that all the lactic acid bacteria strains used within the framework of the model set-ups showed antagonistic effect on all the Salmonella spp. strains. However, these abilities were not observed with respect to some lactic acid bacteria strains in meat and fermented sausage. The temperature and length of the incubation period of sausages, but not a(w) and pH, were found to have a distinct influence on the antagonistic interaction between the bacteria.

  12. Dry fermented buffalo sausage with sage oil extract: Safety and quality

    Directory of Open Access Journals (Sweden)

    Ibrahim, Hayam M.

    2010-03-01

    Full Text Available Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, pH, lipid oxidation, biogenic amines and micro flora were analyzed. Results of this study pointed out that sage oil extract as natural antioxidant could be utilized in dry fermented sausage, prepared from buffalo meat, in order to obtain a final product within acceptable lipid oxidation and biogenic amine levels, as well as improved sensory quality.Extractos de aceite de salvia fueron añadidos a embutidos de carne de búfalo. Las características químicas, microbiológicas y sensoriales de los embutidos fueron evaluadas durante el periodo de maduración. En particular, pH, oxidación lipídica, aminas biogénicas y microflora fueron analizadas. Los resultados de este estudio indican que los extractos de aceite de salvia, como antioxidantes naturales, podrían ser utilizados en embutidos preparados con carnes de búfalo, con objeto de obtener un producto final con unos niveles de aminas biogénicas y de oxidación lipídica aceptable, así como con una calidad sensorial mejorada.

  13. Is there a potential consumer market for low-sodium fermented sausages?

    Science.gov (United States)

    Dos Santos, Bibiana A; Campagnol, Paulo C B; da Cruz, Adriano G; Morgano, Marcelo A; Wagner, Roger; Pollonio, Marise A R

    2015-05-01

    The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2 , or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1:1). © 2015 Institute of Food Technologists®

  14. Tracking Code for Microwave Instability

    International Nuclear Information System (INIS)

    Heifets, S.; SLAC

    2006-01-01

    To study microwave instability the tracking code is developed. For bench marking, results are compared with Oide-Yokoya results [1] for broad-band Q = 1 impedance. Results hint to two possible mechanisms determining the threshold of instability

  15. Instabilities in thin tunnel junctions

    International Nuclear Information System (INIS)

    Konkin, M.K.; Adler, J.G.

    1978-01-01

    Tunnel junctions prepared for inelastic electron tunneling spectroscopy are often plagued by instabilities in the 0-500-meV range. This paper relates the bias at which the instability occurs to the barrier thickness

  16. Nonlinear evolution of MHD instabilities

    International Nuclear Information System (INIS)

    Bateman, G.; Hicks, H.R.; Wooten, J.W.; Dory, R.A.

    1975-01-01

    A 3-D nonlinear MHD computer code was used to study the time evolution of internal instabilities. Velocity vortex cells are observed to persist into the nonlinear evolution. Pressure and density profiles convect around these cells for a weak localized instability, or convect into the wall for a strong instability. (U.S.)

  17. Axisymmetric instability of a self-pinched beam with rounded radial density profile

    International Nuclear Information System (INIS)

    Chen, H.C.; Uhm, H.S.

    1983-01-01

    The axisymmetric perturbations (sausage and hollowing modes) of an intense relativistic self-pinched electron beam propagating in a resistive plasma background are studied, especially for a beam with rounded radial density profile. The Bennett profiles are assumed for both the equilibrium beam current J/sub b/(r) = J/sub b/(0) (1+r 2 /R 2 /sub b/) -2 and plasma return current J/sub p/(r) = -fJ/sub b/(0) (1+r 2 /R 2 /sub p/) -2 , where R/sub b/ and R/sub p/ are the characteristic radii of the beam and plasma return currents, respectively. It is further assumed that the electric conductivity sigma(r) of the plasma channel is proportional to the return current. For a paraxial electron beam with complete space-charge neutralization by the ambient plasma, the axisymmetric modes can be destabilized by the phase lag between the magnetic field and beam current, even without the plasma return current. The plasma return current significantly modifies the growth rate of the instability such that the ratio of plasma current to beam current (-I/sub p//I/sub b/ = fR 2 /sub p// iR 2 /sub b/) largely determines the stability character of the beam. Furthermore, for the same fractional current neutralization f, the modes are highly unstable for a smaller ratio of plasma to beam radius R/sub p//R/sub b/. As compared to the resistive hose instability, the growth rates for the hollowing mode can be larger than those of the hose mode, while the sausage mode is much stabler than the hose mode. Stability properties are illustrated in detail for various system parameters

  18. Effect of ice storage on muscle protein properties and qualities of emulsion fish sausage from bigeye snapper (Priacanthus tayenus and lizardfish (Saurida undosquamis

    Directory of Open Access Journals (Sweden)

    Vittayanont, M.

    2005-01-01

    Full Text Available The chemical changes in fish muscle and natural actomyosin (NAM from bigeye snapper (Priacanthus tayenus and lizardfish (Saurida undosquamis muscle during 0, 2, 4, 6, 8, 10, 12 and 14 days of iced storage were studied. Myosin heavy chain (MHC of NAM extracted from two fish species was degraded throughout iced storage. However, no changes in actin were observed. The total volatile base (TVB. trimethylamine (TMA and surface hydrophobicity increased, while the total sulfhydryl content and emulsion capacity of NAM from both fish species decreased significantly as the storage time increased (p<0.05. A Texture ProfileAnalysis (TPA and shear force of emulsion fish sausages prepared from two fish species kept in ice for 0, 4, 8 and 12 days were investigated. The results showed that hardness, cohesiveness, gumminess, chewiness and shear force of sausage prepared from fish kept in ice were lower than those produced from fresh fish. However, no significant differences in adhesiveness were observed. Cooking loss of emulsion fish sausage from two fish species increased throughout storage time (p<0.05. The texture of bigeye snapper sausage was better than that of lizardfish sausages. Scanning electron microscopy (SEM micrographs of emulsion fish sausage from two fish species revealed bigger voids, thicker strands and less continuity of protein strands with increasing storage time. More microstructural changes were observed in sausages from lizardfish, compared to those in sausages from bigeye snapper.

  19. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.

    Science.gov (United States)

    Yılmaz, Í; Simşek, O; Işıklı, M

    2002-10-01

    Low-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages. Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content, but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef . Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability.

  20. Nutritional characteristics and consumer acceptability of sausages with different combinations of goat and beef meats

    Directory of Open Access Journals (Sweden)

    Fatemeh Malekian

    2016-01-01

    Full Text Available Background: Obesity and cardiovascular heart diseases are growing problems in the United States. This is partially due to the consumption of the primary red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E and can be utilized as a binder in meat and meat products. Methods: Goat meat/beef sausages were formulated to contain either 50/50, 75/25 or 100/0 percent goat meat/beef, with either no added rice bran (NRB or 3 percent stabilized rice bran (RB. Proximate analysis, fatty acids, -tocopherol and cholesterol concentrations of the six cooked formulations were determined. The six sausage formulations were compared in a consumer acceptability taste test. Results: The fat concentration of the NRB and RB formulations decreased linearly with increasing percentages of goat meat (p < 0.001. The sum of the saturated fatty acids decreased linearly with increasing percentages of goat meat (p < 0.01. Polyunsaturated fatty acids, omega-3 and omega-6 fatty acid and conjugated linoleic acid concentrations increased linearly (p < 0.05 with increasing percentages of goat meat in both the NRB and RB sausage formulations. The α-tocopherol concentration of the NRB formulations did not change across the goat meat percentages, but in the RB formulations it increased linearly with increasing percentages of goat meat (p < 0.001. The cholesterol concentration decreased linearly with increasing percentages of goat meat in both the NRB and RB formulations (p <0.01, < 0.05 respectively. The tasters preferred the NRB with higher goat meat percentage to the RB formulations. Conclusions: The NRB and RB sausage formulations with higher percentages of goat meat had higher concentrations of -tocopherol, CLA (18:2 cis 9 Trans 11, total n-3, total PUFA, total n-3/total n-6 ratio, and a lower cholesterol concentration. The RB sausage formulations with higher

  1. Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production.

    Science.gov (United States)

    Loetscher, Y; Albiker, D; Stephan, R; Kreuzer, M; Messikommer, R E

    2015-02-01

    The valorization of spent hens via the food chain has some major limitations, which include low meat yield and tough meat. The latter issue can be overcome by producing convenience foods; the first may be alleviated by employing a genotype with higher meatiness. To quantitatively compare two common layer genotypes in production performance, meat yield and sausage quality, 2200 57 weeks old Institut de Sélection Animale (ISA) Warren and Dekalb White hens each were investigated during the last 60 days of egg laying. The hens were housed in an aviary system in 2×10 compartments (10 compartments/each genotype). Measurements included feed intake, laying performance, egg weight and feed conversion ratio as measured per compartment. BW was determined twice on 10 animals per compartment. Finally, two sub-groups of five hens per compartment were slaughtered, meat yield was recorded and bratwurst-type sausages were produced (n=20 per genotype). Fat proportion, cooking loss, connective tissue properties and Kramer shear energy were measured. After 1, 4, 7 and 10 months of frozen storage, oxidative stability (thiobarbituric acid reactive substances (TBARS)) and microbiological status were determined as shelf-life related criteria. ANOVA was performed considering genotype as the main effect. The ISA Warren hens were inferior in laying performance (-11%) and feed conversion ratio (+10%) compared with Dekalb White, but had the same feed intake. The ISA Warren had higher BW and carcass weight than the Dekalb White. Carcass yield was higher by 5.9%. There were 80 g (23%) more meat available for sausage production from ISA Warren compared with Dekalb White. Sausages prepared from meat of ISA Warren hens contained less fat than those from Dekalb White, but showed the same cooking loss. Although the collagen proportion of the sausages produced from ISA Warren was lower than from Dekalb White, collagen solubility was lower and shear energy was higher. During the 10 months of frozen

  2. Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage

    Directory of Open Access Journals (Sweden)

    Šojić Branislav V.

    2014-01-01

    Full Text Available The influence of drying and ripeninig conditions (traditional and industrial in the production of dry fermented sausage Petrovská klobása, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. During the storage period, the sum of unsaturated fatty acids and the content of free fatty acids were significantly higher (p<0.05, while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying and ripening. At the end of the storage period, contents of pentanal and hexanal in the sausage subjected to traditional conditions of drying and ripening (4.03 μg/g and 1.67 μg/g, respectively were significantly lower (p<0.05 in comparison with these contents in the sausage subjected to industrial conditions of drying and ripening. Traditional conditions of drying and ripening at lower temperatures have led to lower oxidative changes in lipids in traditional dry fermented sausage Petrovská klobása during storage period. [Projekat Ministarstva nauke Republike Srbije, br. TR31032

  3. Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

    Directory of Open Access Journals (Sweden)

    Hidayat, B.T.,

    2017-08-01

    Full Text Available The effect of texturized vegetable protein (TVP on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory properties and also protein profile by SDS-PAGE. The addition of TVP concentration significantly influences physicochemical characteristics e.g. water, fat content, the color parameter (L and b value, WHC, Texture (Hardness and cooking yield (P<0.05. The protein profile also influenced by the addition of TVP in beef sausage formula. Higher substitution of meat with TVP will increase the water and will decrease fat content significantly (P<0.05. The highest water content is 40% TVP (64.02 ± 1.15% where the lowest water content is control (61.29 ± 1.88%. The highest fat content is control (12.16 ± 1.87% where the highest fat content is (8.53 ± 2.09%. For the physicochemical properties, e.g. L* and b* value, WHC and Cooking yield will increase during the substitution of meat with TVP in sausage products (P<0.05. The hardness will decrease during the substitution of meat with TVP in sausage products (P<0.05. Sensory results indicated that sensory attributed of beef sausage showed good acceptance until 30% of TVP substitution.

  4. Development of dry-cured sausages using spent-hen meat: manufacturing practices and product physical, chemical and microbiological quality

    Directory of Open Access Journals (Sweden)

    K. Boodhoo

    2015-06-01

    No Salmonella was detected in any samples analyzed. Counts of Staphylococcus spp. were high with 104/g to 108/g at the end of the fermentation/drying period. L. plantarum counts increasedduring the first five days of fermentation from 4.9 to 8.7 log10 CFU/g and remained practically at this level for the rest of the drying period. There was unwanted mould growth on the cel­lulose casings as from day 3. In all cases, the sausages lacked the compactness typical of dry-cured sausages. The meat and fat particles in the final sausages were not uniformly distributed. This may be due to the low melting point of the fat thereby caus­ing smearing of fat particles. Overall, the potential of using spent-layer meat for the manu­facture of dry-fermented sausage was shown to be technologi­cally feasible. However there is a need to optimize the process­ing steps, especially with regard to the starter culture, and the temperature and relative humidity of fermentation/drying, to improve the safety and quality of the sausages.

  5. The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage.

    Science.gov (United States)

    Guzek, Dominika; Głąbska, Dominika; Brodowska, Marta; Godziszewska, Jolanta; Górska-Horczyczak, Elżbieta; Pogorzelska, Ewelina; Wojtasik-Kalinowska, Iwona; Wierzbicka, Agnieszka

    2017-12-01

    New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents and other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the present study was to analyse the influence of the storage time on the physical properties and consumer acceptance of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages. The study focused on pork-ostrich sausages produced in accordance with a new patented technology, which focused on eliminating cross-contamination on-line in the plant, eliminating cross-contamination after preparation, and eliminating spices with high allergy potential. The production was focused on reducing fat (by approximately 50%) and salt (by approximately 30%) levels. No changes in the texture parameters of the sausage were observed during storage time; however, some changes in colour were observed. There were no significant differences in sensory consumer acceptability of pork-ostrich sausage after 14 days of storage; thus, it may be stated that the instrumentally assessed differences in colour did not influence consumer acceptance. The applied fat and NaCl reduction in the pork-ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  6. Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage

    Directory of Open Access Journals (Sweden)

    Ikonić Predrag M.

    2010-01-01

    Full Text Available A study was carried out on a typical homemade Petrovská klobasá in order to characterize this traditional dry-fermented sausage, to provide a basis for establishing the quality standard and protecting designation of origin. This paper reviews the chemical composition, some physicochemical, proteolytic and sensory parameters of Petrovská klobasá made by five manufacturers chosen as representatives. Beside the differences between sausages made by different manufacturers the main properties of this traditional product were though recognized. Compared to other dry-fermented sausages Petrovská klobasá is characterized by a high content of protein (23.36-30.45% and low contents of NaCl (2.99-3.28%. With some minor exceptions, the values of other chemical parameters are within the range of those observed for various dry-cured sausages. Weight loss during the processing is high (up to 45.71% and pH value (~ 5.4 corresponds to the values for this parameter in other European traditional fermented sausages. Contents of different nitrogen fractions show that Petrovská klobasá undergoes significant proteolytic changes. At the end of ripening, Petrovská klobasá is characterized by aromatic and spicy-hot flavor, dark-red color and hard consistency.

  7. ASSESSMENT OF MICROBIAL LOAD OF SAUSAGES PREPARED FROM DIFFERENT COMBINATION OF SPENT DUCK AND SPENT HEN MEAT

    Directory of Open Access Journals (Sweden)

    Rajesh Kumar

    2016-12-01

    Full Text Available Aim of the present study was to assess the microbial load of sausages prepared from different combination of spent duck and spent hen meat. The combination are 100% spent duck (T1, 75%+ 25% spent duck and spent hen (T2, 50%+50% spent duck and spent hen (T3, 25%+75% spent duck and spent hen (T4 and 100% spent hen (T5. All the samples of different combination were subjected to total plate count (TPC, total psychrophilic count (TPSC and total Coliform count (TCC. Mean of TPC for T1, T2, T3, T4 and T5 were 4.69, 4.62, 4.60, 4.49 and 4.46 log 10 CFU/gm respectively, while mean TPSC were 4.46, 4.46, 4.43, 4.36 and 4.36 log CFU/gm respectively There were no significant (p<0.05 difference between the different group of combination of sausages for TPS as well as TPSC but varies significantly (p<0.05 from 14th day of storage in both cases. The coliform group of bacteria will not be detected in any combination of sausages. It is concluded that microbial load of sausage prepared from spent duck is high and it is decreases as the percentage of duck meat decreases but, the upper limit of bacteria in each group of sausages is within limit and hence it is safe for human consumption.

  8. Effectiveness of the Red Dragon Fruit (Hylocereus polyrhizus Peel Extract as the Colorant, Antioxidant, and Antimicrobial on Beef Sausage

    Directory of Open Access Journals (Sweden)

    Fitri M Manihuruk

    2017-04-01

    Full Text Available This study aimed to evaluate the effectiveness of red dragon fruit (Hylocereus polyrhizus peel extracts addition on beef sausages. Red dragon fruit peel extracts were obtained by maceration using solvent at pH 5. Phytochemical characteristics, total phenols, antioxidant, and antimicrobial activity of the peel extracts were observed. Antioxidant and antimicrobial activities of the extracts were associated with high phytochemical compounds and total phenols contained in the extracts. Red dragon fruit peel extracts with various percentages (0%, 20%, 30%, and 40% were added on beef sausages, and their physicochemical characteristics, nutrients, antioxidant activity, and microbiological profile were analyzed. The data were analyzed using analysis of variance and Duncan’s multiple range test. Results showed that the addition of red dragon fruit peel extracts significantly reduced texture values, but increased intensity of luminosity, intensity of red color, and intensity of yellow color (P<0.05 beef sausages. It could be concluded that red dragon fruit peel extract containing phytochemical compounds was effective as an antibacterial agent and natural antioxidant. The addition of red dragon fruit peel extracts was effective in increasing the antioxidant activity and decreasing TBARS values. The addition of red dragon fruit peel extract did not affect the reddish colorization of beef sausages, but it was capable of increasing the yellowish colorization on beef sausage.

  9. Instabilities in strongly coupled plasmas

    CERN Document Server

    Kalman, G J

    2003-01-01

    The conventional Vlasov treatment of beam-plasma instabilities is inappropriate when the plasma is strongly coupled. In the strongly coupled liquid state, the strong correlations between the dust grains fundamentally affect the conditions for instability. In the crystalline state, the inherent anisotropy couples the longitudinal and transverse polarizations, and results in unstable excitations in both polarizations. We summarize analyses of resonant and non-resonant, as well as resistive instabilities. We consider both ion-dust streaming and dust beam-plasma instabilities. Strong coupling, in general, leads to an enhancement of the growth rates. In the crystalline phase, a resonant transverse instability can be excited.

  10. Orphans and political instability.

    Science.gov (United States)

    Breuning, Marijke; Ishiyama, John

    2011-01-01

    This study investigates the security implications of growing orphan populations, particularly in Sub-Saharan Africa. Little has been written about the security implications of this especially vulnerable group of children. Are growing orphan populations associated with increases in political instability as has been suggested? Using data from several sources, we employ regression analysis to test whether Sub-Saharan African countries with larger proportions of orphans and those with increasing orphan populations experience higher rates of political instability. We find that the increase in the orphan population is related to an increasing incidence of civil conflict, but do not find a similar relationship for the proportion of orphans. In addition, we find that the causes of orphanhood matter. We conclude that increases in orphan populations (rather than simple proportions) are destabilizing. We suggest possible avenues for mediating the security risks posed by growing orphan populations.

  11. A trickle instability

    Science.gov (United States)

    Bossa, Benjamin

    2005-11-01

    We address the problem of the free fall of a long, horizontal and narrow liquid layer squeezed in a vertical open Hele-Shaw cell. The layer destabilizes as it falls down, evolving into a series of liquid blobs linked together by thin bridges, which ultimately break, leaving the initially connex fluid layer as a set a disjointed drops. The mechanism of this instability is the onset of a vertical pressure gradient due to the curvature difference of the moving contact line between the advancing interface and the rear interface. This instability, whose growth rate scales with a non-trivial power of the capillary number, amplifies indifferently a broad band of wavenumbers because of the flat shape of its dispersion relation in the thin layer limit. We will finally comment on the nature of the final fragmentation process and drop size distributions.

  12. Instability and internet design

    Directory of Open Access Journals (Sweden)

    Sandra Braman

    2016-09-01

    Full Text Available Instability - unpredictable but constant change in one’s environment and the means with which one deals with it - has replaced convergence as the focal problem for telecommunications policy in general and internet policy in particular. Those who designed what we now call the internet during the first decade of the effort (1969-1979, who in essence served simultaneously as its policy-makers, developed techniques for coping with instability of value for network designers today and for those involved with any kind of large-scale sociotechnical infrastructure. Analysis of the technical document series that was medium for and record of that design process reveals coping techniques that began with defining the problem and went on to include conceptual labour, social practices, and technical approaches.

  13. Imaging of patellofemoral instability

    International Nuclear Information System (INIS)

    Waldt, S.; Rummeny, E.J.

    2012-01-01

    Patellofemoral instability remains a diagnostic and therapeutic challenge due to its multifactorial genesis. The purpose of imaging is to systematically analyze predisposing factors, such as trochlear dysplasia, patella alta, tibial tuberosity-trochlear groove (TT-TG) distance, rotational deformities of the lower limb and patellar tilt. In order to evaluate anatomical abnormalities with a sufficient diagnostic accuracy, standardized measurement methods and implementation of various imaging modalities are necessary. Diagnosis of acute and often overlooked lateral patellar dislocation can be established with magnetic resonance imaging (MRI) because of its characteristic patterns of injury. Damage to the medial patellofemoral ligament (MPFL) has a significance just as high as the predisposing risk factors in relation to the cause of chronic instability. (orig.) [de

  14. Linear waves and instabilities

    International Nuclear Information System (INIS)

    Bers, A.

    1975-01-01

    The electrodynamic equations for small-amplitude waves and their dispersion relation in a homogeneous plasma are outlined. For such waves, energy and momentum, and their flow and transformation, are described. Perturbation theory of waves is treated and applied to linear coupling of waves, and the resulting instabilities from such interactions between active and passive waves. Linear stability analysis in time and space is described where the time-asymptotic, time-space Green's function for an arbitrary dispersion relation is developed. The perturbation theory of waves is applied to nonlinear coupling, with particular emphasis on pump-driven interactions of waves. Details of the time--space evolution of instabilities due to coupling are given. (U.S.)

  15. Cosmic ray driven instability

    International Nuclear Information System (INIS)

    Dorfi, E.A.; Drury, L.O.

    1985-01-01

    The interaction between energetic charged particles and thermal plasma, which forms the basis of diffusive shock acceleration, leads also to interesting dynamical phenomena. For a compressional mode propagating in a system with homoeneous energetic particle pressure it is well known that friction with the energetic particles leads to damping. The linear theory of this effect has been analyzed in detail by Ptuskin. Not so obvious is that a non-uniform energetic particle pressure can in addition amplify compressional disturbances. If the pressure gradient is sufficiently steep this growth can dominate the frictional damping and lead to an instability. It is important to not that this effect results from the collective nature of the interaction between the energetic particles and the gas and is not connected with the Parker instability, nor with the resonant amplification of Alfven waves

  16. Quantification of meat proportions by measuring DNA contents in raw and boiled sausages using matrix-adapted calibrators and multiplex real-time PCR.

    Science.gov (United States)

    Köppel, René; Eugster, Albert; Ruf, Jürg; Rentsch, Jürg

    2012-01-01

    The quantification of meat proportions in raw and boiled sausage according to the recipe was evaluated using three different calibrators. To measure the DNA contents from beef, pork, sheep (mutton), and horse, a tetraplex real-time PCR method was applied. Nineteen laboratories analyzed four meat products each made of different proportions of beef, pork, sheep, and horse meat. Three kinds of calibrators were used: raw and boiled sausages of known proportions ranging from 1 to 55% of meat, and a dilution series of DNA from muscle tissue. In general, results generated using calibration sausages were more accurate than those resulting from the use of DNA from muscle tissue, and exhibited smaller measurement uncertainties. Although differences between uses of raw and boiled calibration sausages were small, the most precise and accurate results were obtained by calibration with fine-textured boiled reference sausages.

  17. Instability in dynamic fracture

    Science.gov (United States)

    Fineberg, J.; Marder, M.

    1999-05-01

    The fracture of brittle amorphous materials is an especially challenging problem, because the way a large object shatters is intimately tied to details of cohesion at microscopic scales. This subject has been plagued by conceptual puzzles, and to make matters worse, experiments seemed to contradict the most firmly established theories. In this review, we will show that the theory and experiments fit within a coherent picture where dynamic instabilities of a crack tip play a crucial role. To accomplish this task, we first summarize the central results of linear elastic dynamic fracture mechanics, an elegant and powerful description of crack motion from the continuum perspective. We point out that this theory is unable to make predictions without additional input, information that must come either from experiment, or from other types of theories. We then proceed to discuss some of the most important experimental observations, and the methods that were used to obtain the them. Once the flux of energy to a crack tip passes a critical value, the crack becomes unstable, and it propagates in increasingly complicated ways. As a result, the crack cannot travel as quickly as theory had supposed, fracture surfaces become rough, it begins to branch and radiate sound, and the energy cost for crack motion increases considerably. All these phenomena are perfectly consistent with the continuum theory, but are not described by it. Therefore, we close the review with an account of theoretical and numerical work that attempts to explain the instabilities. Currently, the experimental understanding of crack tip instabilities in brittle amorphous materials is fairly detailed. We also have a detailed theoretical understanding of crack tip instabilities in crystals, reproducing qualitatively many features of the experiments, while numerical work is beginning to make the missing connections between experiment and theory.

  18. Relativistic centrifugal instability

    Science.gov (United States)

    Gourgouliatos, Konstantinos N.; Komissarov, Serguei S.

    2018-03-01

    Near the central engine, many astrophysical jets are expected to rotate about their axis. Further out they are expected to go through the processes of reconfinement and recollimation. In both these cases, the flow streams along a concave surface and hence, it is subject to the centrifugal force. It is well known that such flows may experience the centrifugal instability (CFI), to which there are many laboratory examples. The recent computer simulations of relativistic jets from active galactic nuclei undergoing the process of reconfinement show that in such jets CFI may dominate over the Kelvin-Helmholtz instability associated with velocity shear (Gourgouliatos & Komissarov). In this letter, we generalize the Rayleigh criterion for CFI in rotating fluids to relativistic flows using a heuristic analysis. We also present the results of computer simulations which support our analytic criterion for the case of an interface separating two uniformly rotating cylindrical flows. We discuss the difference between CFI and the Rayleigh-Taylor instability in flows with curved streamlines.

  19. Analyses of MHD instabilities

    International Nuclear Information System (INIS)

    Takeda, Tatsuoki

    1985-01-01

    In this article analyses of the MHD stabilities which govern the global behavior of a fusion plasma are described from the viewpoint of the numerical computation. First, we describe the high accuracy calculation of the MHD equilibrium and then the analysis of the linear MHD instability. The former is the basis of the stability analysis and the latter is closely related to the limiting beta value which is a very important theoretical issue of the tokamak research. To attain a stable tokamak plasma with good confinement property it is necessary to control or suppress disruptive instabilities. We, next, describe the nonlinear MHD instabilities which relate with the disruption phenomena. Lastly, we describe vectorization of the MHD codes. The above MHD codes for fusion plasma analyses are relatively simple though very time-consuming and parts of the codes which need a lot of CPU time concentrate on a small portion of the codes, moreover, the codes are usually used by the developers of the codes themselves, which make it comparatively easy to attain a high performance ratio on the vector processor. (author)

  20. Ion temperature gradient instability

    International Nuclear Information System (INIS)

    1989-01-01

    Anomalous ion thermal conductivity remains an open physics issue for the present generation of high temperature Tokamaks. It is generally believed to be due to Ion Temperature Gradient Instability (η i mode). However, it has been difficult, if not impossible to identify this instability and study the anomalous transport due to it, directly. Therefore the production and identification of the mode is pursued in the simpler and experimentally convenient configuration of the Columbia Linear Machine (CLM). CLM is a steady state machine which already has all the appropriate parameters, except η i . This parameter is being increased to the appropriate value of the order of 1 by 'feathering' a tungsten screen located between the plasma source and the experimental cell to flatten the density profile and appropriate redesign of heating antennas to steepen the ion temperature profile. Once the instability is produced and identified, a thorough study of the characteristics of the mode can be done via a wide range of variation of all the critical parameters: η i , parallel wavelength, etc

  1. Listeria monocytogenes presence during fermentation, drying and storage of Petrovská klobása sausage

    Science.gov (United States)

    Janković, V.; Mitrović, R.; Lakićević, B.; Velebit, B.; Baltić, T.

    2017-09-01

    The majority of human listeriosis cases appear to be caused by consumption of ready-to-eat (RTE) foods contaminated at the time of consumption with high levels of Listeria monocytogenes. Although strategies to prevent growth of L. monocytogenes in RTE products are critical for reducing the incidence of human listeriosis, this pathogen is highly difficult to control in fermented sausage processing environments due to its high tolerance to low pH and high salt concentration. The aims of the present study were to investigate the occurrence, presence and elimination of L. monocytogenes in Petrovská klobása sausage during processing, fermentation, drying and storage. L. monocytogenes, which was detected at the beginning of the production cycle, disappeared before day 30. The pathogen decline was much faster in those sausages which were dried in controlled, industrial conditions than in those dried applying the traditional, household technique.

  2. Effects of electron beam irradiated natural casings on the quality properties and shelf stability of emulsion sausage

    Science.gov (United States)

    Kim, Hyun-Wook; Choi, Ji-Hun; Choi, Yun-Sang; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Ju-Woon; Kim, Cheon-Jei

    2012-05-01

    The effect of electron beam irradiated hog and sheep casings (1, 3, and 8 kGy) on the physicochemical properties and shelf stability of emulsion sausage was evaluated. There were no significant differences in pH, instrumental color, sensory properties (overall acceptability), and hardness between all the samples. The cooking yields for the irradiated treated samples were larger than that of the yields obtained for the non-irradiated samples for both the hog and sheep casing. The irradiated natural casings accelerated lipid oxidation, and inhibited the formation of volatile basic nitrogen and the increase in total aerobic bacteria. In conclusion, the natural casings irradiated below at a dose of 3 kGy had no effect on physicochemical and sensory properties of the emulsion sausages, however, that improved the shelf-stability over 5 weeks. Therefore, natural casings irradiated at moderate doses are suitable for sausage production.

  3. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages.

    Science.gov (United States)

    Pereira, Anirene Galvão Tavares; Ramos, Eduardo Mendes; Teixeira, Jacyara Thaís; Cardoso, Giselle Pereira; Ramos, Alcinéia de Lemos Souza; Fontes, Paulo Rogério

    2011-12-01

    The effects of mechanically deboned poultry meat (MDPM) and levels of collagen fibers on comminuted, cooked sausage quality characteristics were investigated using the central composite rotatable design of response surface methodology (RSM). Use of collagen fiber as an additive affected the sausage characteristics, but the effect depended on the amount of the MDPM used. While MDPM additions resulted in higher cooking loss and darker and redder frankfurters, the addition of collagen fibers improved cooking yields and contributed to the lightness of the final product. Higher collagen fiber content was also accompanied by a significant increase in frankfurter hardness regardless of the MDPM content. Use of collagen fibers countered the negative effects of MDPM on sausage quality attributes, especially on cooking yields and final product color. Copyright © 2011 Elsevier Ltd. All rights reserved.

  4. Necking down of sausages in current-carrying plasma pinches

    International Nuclear Information System (INIS)

    Trubnikov, B.A.; Zhdanov, S.K.

    1986-01-01

    The evolution of long-wave perturbations is shown to be equivalent, for various unstable media, to the dynamics of a gas with a negative adiabatic index γ. This evolution is described (for various values at N) by the quasi-Chaplygin system of equations Several examples of such media are considered, including a ''Chaplygin gas'' (N = 3), drops on a ceiling or ''solitons which have broken'' (N = 0), necks in a current-carrying plasma pinch with a skin effect, for both incompressible and compressible models (N = 2), and the breakup of liquid jets into drops (N = 3/2). A principle for selecting evolutionary solutions corresponding to the absence of perturbations in the limit t → -∞ is formulated. In the cases N = 0 and N = 2, a hodograph transformation reduces system (1) to a magnetostatic equation (ΔA)/sub phi/ = -(4π/c)j/sub phi/ and all the instability modes are equivalent to multipoles of circular currents which are localized on a circle. Exact solutions are given for periodic and isolated (localized) perturbations. The breakup of a medium into distinct blobs, in particular, the rupture of necks in a current-carrying plasma pinch, is demonstrated

  5. Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp and quinoa flour (Chenopodium quinoa W.

    Directory of Open Access Journals (Sweden)

    José Igor Hleap Zapata

    2017-10-01

    Full Text Available Abstract In Colombia, the production of red tilapia (Oreochromis sp has shown important development in recent years. It is a hydro-biological resource that generates fish fillet waste that can be used in the manufacture of fish products. The aim of this research was to analyze the influence of quinoa flour on the physicochemical properties, texture and oxidative stability during storage and sale of Frankfurter sausages made with red tilapia fillet waste when adding two concentrations of quinoa flour, 10 g/kg and 20 g/kg, and a control treatment with no quinoa flour. The sausages were vacuum packed and stored under refrigeration (2 °C ± 2 °C. The proximate chemical composition, pH, CIElab coordinates, lipid oxidation, water holding capacity, water binding ability and cooking yield were determined, along with an instrumental texture analysis for each of the sausages prepared. The addition of quinoa flour at a concentration of 10 g/kg presented the best water holding capacity, water binding ability, lighter coloration and cooking yield, as compared to the control sausage. By contrast, the sausages with 20 g/kg were harder and required greater effort to cut than the control (p < 0.05. The addition of quinoa flour increased fat oxidation after 6 days of monitoring. The addition of 10 g/kg of quinoa flour was the best concentration for the production of sausages made with red tilapia fillet waste, which represents a new alternative for hydro-biological-origin foodstuffs.

  6. Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages

    International Nuclear Information System (INIS)

    Dussault, D.; Benoit, C.; Lacroix, M.

    2012-01-01

    The objective of this study was to evaluate the effect of a concentrated fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradiation (1.5 kGy) on the microbiological quality of fresh pork sausages. Fresh pork sausages containing the FD (0.25%, 0.5% and 0.75%) were prepared in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a 60 Cobalt source. The γ-irradiation treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradiation alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradiation another reduction of the microbial count of 1 log CFU/g was observed. When combining the irradiation treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradiation act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages. - Highlights: ► A fermented dextrose (FD) with γ-irradiation in pork sausages was investigated. ► Pork sausages containing the FD were prepared and then irradiated. ► Combined treatment reduced the bacterial growth compared to the treatments alone. ► Combined treatment increased the shelf-life compared to both treatments alone.

  7. Effect of caliber size and fat level on the inactivation of E. coli O157:H7 in dry fermented sausages.

    Science.gov (United States)

    De Souza, James; Ahmed, Rafath; Strange, Philip; Barbut, Shai; Balamurugan, S

    2018-02-02

    Dry fermented sausages (DFS) have been subject to numerous validation studies, as pathogen reduction heavily relies on both ingredients and processing. In this study the effect of product caliber size (32, 55, 80mm), and fat level (low, 9.67%; high, 18.46% wt/wt) on the inactivation of E. coli O157:H7 during DFS production was examined. Sausages containing a five-strain cocktail of E. coli O157:H7 at 10 7 CFU/g were manufactured and monitored for changes in physicochemical properties and inoculated E. coli O157:H7 numbers were enumerated during the DFS production stages and log reduction rates were calculated. Significant (P0.05) different among sausages of different caliber size or fat levels. No significant (P>0.05) reduction in a w was observed during fermentation of the sausages. However, during the drying phase, sausages with larger caliber sizes required a significantly longer duration of drying to achieve the same a w of smaller caliber size sausages. For instance, to achieve an a w of ≤0.9, following 5days of fermentation/curing, 80mm caliber sausages required up to 27days of drying compared with 13 and 6days for 55 and 32mm caliber size sausages, respectively. Fat levels on the other hand did not significantly (P>0.05) effect the reduction of a w during drying of the sausages. During the fermentation stage there was a significant and rapid reduction in E. coli O157:H7 counts by about 1.1- to 1.4-log units, but was not significantly different among sausages of different caliber size and fat levels. Considering the whole process, only caliber size had a significant effect on log reduction of E. coli O157:H7. ANOVA of log reduction rates of E. coli O157:H7 among sausages of different caliber size and fat levels revealed no significant differences during the fermentation, however, during the drying of the sausages, log reduction rate of E. coli O157:H7 was significantly (PE. coli O157:H7 in high fat large caliber sausages was the lowest at -0.082±0.004 log

  8. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

    OpenAIRE

    Lee, Hyun-Jin; Jung, Eun-Hee; Lee, Sang-Hwa; Kim, Jong-Hee; Lee, Jae-Joon; Choi, Yang-II

    2015-01-01

    This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12%...

  9. Instability of warped discs

    Science.gov (United States)

    Doǧan, S.; Nixon, C. J.; King, A. R.; Pringle, J. E.

    2018-05-01

    Accretion discs are generally warped. If a warp in a disc is too large, the disc can `break' apart into two or more distinct planes, with only tenuous connections between them. Further, if an initially planar disc is subject to a strong differential precession, then it can be torn apart into discrete annuli that precess effectively independently. In previous investigations, torque-balance formulae have been used to predict where and when the disc breaks into distinct parts. In this work, focusing on discs with Keplerian rotation and where the shearing motions driving the radial communication of the warp are damped locally by turbulence (the `diffusive' regime), we investigate the stability of warped discs to determine the precise criterion for an isolated warped disc to break. We find and solve the dispersion relation, which, in general, yields three roots. We provide a comprehensive analysis of this viscous-warp instability and the emergent growth rates and their dependence on disc parameters. The physics of the instability can be understood as a combination of (1) a term that would generally encapsulate the classical Lightman-Eardley instability in planar discs (given by ∂(νΣ)/∂Σ < 0) but is here modified by the warp to include ∂(ν1|ψ|)/∂|ψ| < 0, and (2) a similar condition acting on the diffusion of the warp amplitude given in simplified form by ∂(ν2|ψ|)/∂|ψ| < 0. We discuss our findings in the context of discs with an imposed precession, and comment on the implications for different astrophysical systems.

  10. System Detects Vibrational Instabilities

    Science.gov (United States)

    Bozeman, Richard J., Jr.

    1990-01-01

    Sustained vibrations at two critical frequencies trigger diagnostic response or shutdown. Vibration-analyzing electronic system detects instabilities of combustion in rocket engine. Controls pulse-mode firing of engine and identifies vibrations above threshold amplitude at 5.9 and/or 12kHz. Adapted to other detection and/or control schemes involving simultaneous real-time detection of signals above or below preset amplitudes at two or more specified frequencies. Potential applications include rotating machinery and encoders and decoders in security systems.

  11. Evaporation and Antievaporation Instabilities

    Directory of Open Access Journals (Sweden)

    Andrea Addazi

    2017-10-01

    Full Text Available We review (antievaporation phenomena within the context of quantum gravity and extended theories of gravity. The (antievaporation effect is an instability of the black hole horizon discovered in many different scenarios: quantum dilaton-gravity, f ( R -gravity, f ( T -gravity, string-inspired black holes, and brane-world cosmology. Evaporating and antievaporating black holes seem to have completely different thermodynamical features compared to standard semiclassical black holes. The purpose of this review is to provide an introduction to conceptual and technical aspects of (antievaporation effects, while discussing problems that are still open.

  12. Resonant Drag Instabilities in protoplanetary disks: the streaming instability and new, faster-growing instabilities

    Science.gov (United States)

    Squire, Jonathan; Hopkins, Philip F.

    2018-04-01

    We identify and study a number of new, rapidly growing instabilities of dust grains in protoplanetary disks, which may be important for planetesimal formation. The study is based on the recognition that dust-gas mixtures are generically unstable to a Resonant Drag Instability (RDI), whenever the gas, absent dust, supports undamped linear modes. We show that the "streaming instability" is an RDI associated with epicyclic oscillations; this provides simple interpretations for its mechanisms and accurate analytic expressions for its growth rates and fastest-growing wavelengths. We extend this analysis to more general dust streaming motions and other waves, including buoyancy and magnetohydrodynamic oscillations, finding various new instabilities. Most importantly, we identify the disk "settling instability," which occurs as dust settles vertically into the midplane of a rotating disk. For small grains, this instability grows many orders of magnitude faster than the standard streaming instability, with a growth rate that is independent of grain size. Growth timescales for realistic dust-to-gas ratios are comparable to the disk orbital period, and the characteristic wavelengths are more than an order of magnitude larger than the streaming instability (allowing the instability to concentrate larger masses). This suggests that in the process of settling, dust will band into rings then filaments or clumps, potentially seeding dust traps, high-metallicity regions that in turn seed the streaming instability, or even overdensities that coagulate or directly collapse to planetesimals.

  13. Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract.

    Science.gov (United States)

    Sellimi, Sabrine; Benslima, Abdelkarim; Ksouda, Ghada; Montero, Veronique Barragan; Hajji, Mohamed; Nasri, Moncef

    2017-10-21

    Background Nitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweed Cystoseira barbata for the quality enhancement of turkey meat sausage. Methods WE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites. Results On storage day 5, all concentrations of WE (0.01-0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography-mass spectrometry (GC/MS) and liquid chromatography-quadripole-time-of-flight-mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweed C. barbata solvent extracts showed that the main active compounds were phenolic compounds, fatty acids and sterols. Conclusions Overall, the cold medium containing C. barbata lyophilized aqueous extrac, with strong antioxidant activity and antihypertensive properties, may open the way to the development of a natural quality enhancement strategy for new functional and ever healthier reduced nitrites meat sausages based on algae.

  14. Consumer-orientated development of hybrid beef burger and sausage analogues.

    Science.gov (United States)

    Neville, Michelle; Tarrega, Amparo; Hewson, Louise; Foster, Tim

    2017-07-01

    Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison with both meat and meat-free commercial products. Acceptability data were generated using the 9-point hedonic scale. Check-all-that-apply (CATA) questioning was used to determine the sensory attributes perceived in each product as well as information on the attributes of consumers' ideal products. It was identified that Hybrid products were generally well liked among consumers and no significant differences in consumer acceptability (p > .05) were identified between Hybrid and full meat products, whereas meat-free products were found to be less accepted. However, Hybrid sausages received higher acceptability scores (6.00-6.51) than Hybrid burgers (5.84-5.92) suggesting that format may have a large impact on consumer acceptability of Hybrid products. Correspondence Analysis (CA) indicated that Hybrid products were grouped with meat products in their sensory attributes. Penalty analysis found that a "meaty flavor" was the largest factor driving consumer acceptability in both burgers and sausages. Cluster analysis of consumer acceptability data identified key differences in overall acceptability between different consumer groups (consumers who only eat meat products and consumers who eat both meat and meat-free products). The Hybrid concept was found to bridge the acceptability gap between meat and meat-free products; however, further product reformulation is required to optimize consumer acceptability.

  15. Feedback stabilization of plasma instabilities

    International Nuclear Information System (INIS)

    Cap, F.F.

    1977-01-01

    This paper reviews the theoretical and experimental aspects of feedback stabilization. After giving an outline of a general theoretical model for electrostatic instabilities the author provides a theoretical analysis of the suppression of various types of instability. Experiments which have been carried out on the feedback stabilization of various types of plasma instability are reported. An extensive list of references is given. (B.R.H.)

  16. Thermal Shrinkage for Shoulder Instability

    OpenAIRE

    Toth, Alison P.; Warren, Russell F.; Petrigliano, Frank A.; Doward, David A.; Cordasco, Frank A.; Altchek, David W.; O’Brien, Stephen J.

    2010-01-01

    Thermal capsular shrinkage was popular for the treatment of shoulder instability, despite a paucity of outcomes data in the literature defining the indications for this procedure or supporting its long-term efficacy. The purpose of this study was to perform a clinical evaluation of radiofrequency thermal capsular shrinkage for the treatment of shoulder instability, with a minimum 2-year follow-up. From 1999 to 2001, 101 consecutive patients with mild to moderate shoulder instability underwent...

  17. Political Instability and Economic Growth

    OpenAIRE

    Alberto Alesina; Sule Ozler; Nouriel Roubini; Phillip Swagel

    1992-01-01

    This paper investigates the relationship between political instability and per capita GDP growth in a sample of 113 countries for the period 1950-1982. We define ?political instability? as the propensity of a government collapse, and we estimate a model in which political instability and economic growth are jointly determined. The main result of this paper is that in countries and time periods with a high propensity of government collapse, growth is significantly lower than otherwise. This ef...

  18. Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage

    International Nuclear Information System (INIS)

    Kim, I.S.; Jo, C.; Lee, K.H.; Lee, E.J.; Ahn, D.U.; Kang, S.N.

    2012-01-01

    The effect of gamma irradiation (0.5, 1, 2, and 4 kGy) on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. At Day 0 of irradiation, the pH, redness (CIE a ⁎ ), yellowness (CIE b ⁎ ), 2-thiobarbituric acid-reactive substances (TBARS) and volatile basic nitrogen (VBN) values of samples irradiated at 2 and 4 kGy were higher (p ⁎ values (lightness) were lower than those of the non-irradiated control (p ⁎ , CIE a ⁎ and CIE b ⁎ -value of samples were not significantly influenced by irradiation. The CIE a ⁎ , and CIE b ⁎ -values of samples irradiated at 2 and 4 kGy decreased with the increase of storage time. The VBN, TBARS, and CIE L ⁎ -values of samples irradiated at 4 kGy were not changed significantly during refrigerated storage for 90 days (p>0.05). The total plate counts (TPC) and lactic acid bacteria (LAB) in the samples irradiated at 4 kGy were significantly lower (p<0.01) than those with lower irradiation doses. At the end of storage, the TPC, coliform, and LAB in the samples were not increased after irradiation at 1, 0.5 and 1 kGy, respectively. TPC and LAB were not detected in samples irradiated at 4 kGy at Day 90. In addition, no coliform bacteria were found in samples irradiated at 1 kGy during refrigerated storage. Sensory evaluation indicated that the rancid flavor of samples irradiated at 4 kGy was significantly higher, but aroma and taste scores were lower than those of the control at Day 3 of storage. Irradiation of dry fermented sausages at 2 kGy was the best conditions to prolong the shelf-life and decrease the rancid flavor without significant quality deterioration. - Highlights: ► Effect of gamma irradiation on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. ► At Day 90, the TPC, coliform, and LAB in the dry fermented sausages were not increased after irradiation at 2, 0.5 and 4 kGy, respectively. ► TPC and LAB were not detected in

  19. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    DEFF Research Database (Denmark)

    Waade, C.; Waade, Charlotte

    1997-01-01

    Sausages with added Staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six-factor fractional design. The amounts of individual amino acids were measured and the effects...... that the amounts of the volatile compounds, 2-methyl propanal, 2- and 3-methyl butanal, were inversely correlated with the amounts of valine, isoleucine and leucine, respectively, indicating that those volatiles were degradation products of the latter. (C) 1997 Elsevier Science Ltd....

  20. Sensory and chromatographic evaluations of water soluble fractions from air-dried sausages

    DEFF Research Database (Denmark)

    Henriksen, Anders Peter; Stahnke, Marie Louise Heller

    1997-01-01

    Low molecular weight water soluble compounds were extracted from Danish salami, Italian sausage, and Spanish Chorizo. The extracts were fractionated by gel filtration chromatography revealing peptides with a molecular weight less than 4200 Dalton. Fractions consisting of smaller peptides and free...... amino acids had enhanced savory taste impressions described as mainly bouillon, bitter, sour, salty and plastic with odor notes of boiled potato. Determination of amino acids in the fractions before and after hydrolysis revealed the presence of mainly hydrophilic peptides in all fractions. Partial least...

  1. Studies Concerning the Economic Efficiency and Quality of the Vegetal Sausages

    Directory of Open Access Journals (Sweden)

    Claudiu Dan Salagean

    2014-05-01

    Full Text Available The purpose of performed research aimed to establish the influence of protein supplements on the quality and economic efficiency in the processing of a certain semi-smoked sausage assortment using two experimental processing technologies: with 3% soy protein derivatives as supplements and 100% soy protein derivatives as vegetal raw materials. The results revealed that, from an economical point of view, the vegetal processing technology (with exclusively vegetal raw materials was more efficiently than the supplemented processing technology (with protein derivatives as supplements and from qualitatively point of view, the obtained values have been in accordance with the in force STAS-es.

  2. preservation of irradiated mechanically separated turkey hen meat based Vienna sausages

    International Nuclear Information System (INIS)

    Ben Abderabba, N.

    1996-01-01

    This study evaluates the influence of growing doses of irradiation on the microbiological quality (pathogenic bacteria, faecal contaminants, total germs) and the physical and chemical characteristics (pH, humidity, total free fat materials, chloride and protein) of mechanically separated turkey hen meat. This study also permitted the measuring of the effects of incorporation of mechanical y separated turkey hen meat irradiated at 5 KGy on the microbiological, physical, chemical and structural qualities of Vienna sausages, as manufactured in a private company in Tunis (author)

  3. Moscow wholesale market meat delicacies and sausages in late 1999 and early 2000.

    OpenAIRE

    Sidorchuk, Roman

    2010-01-01

    The main goal of our marketing research is to obtain an overview of the status of the Moscow wholesale market meat delicacies and sausages at the end of 2000. The study was laid expert method, which includes: choice of the form the survey of experts, the definition of the structure and strength of the expert group, the development of survey methodology, survey, list of problems. By the expert survey involved managers and specialists, who know how deeply the problem of organization as a whole,...

  4. Instabilities in mimetic matter perturbations

    Energy Technology Data Exchange (ETDEWEB)

    Firouzjahi, Hassan; Gorji, Mohammad Ali [School of Astronomy, Institute for Research in Fundamental Sciences (IPM), P.O. Box 19395-5531, Tehran (Iran, Islamic Republic of); Mansoori, Seyed Ali Hosseini, E-mail: firouz@ipm.ir, E-mail: gorji@ipm.ir, E-mail: shosseini@shahroodut.ac.ir, E-mail: shossein@ipm.ir [Physics Department, Shahrood University of Technology, P.O. Box 3619995161 Shahrood (Iran, Islamic Republic of)

    2017-07-01

    We study cosmological perturbations in mimetic matter scenario with a general higher derivative function. We calculate the quadratic action and show that both the kinetic term and the gradient term have the wrong sings. We perform the analysis in both comoving and Newtonian gauges and confirm that the Hamiltonians and the associated instabilities are consistent with each other in both gauges. The existence of instabilities is independent of the specific form of higher derivative function which generates gradients for mimetic field perturbations. It is verified that the ghost instability in mimetic perturbations is not associated with the higher derivative instabilities such as the Ostrogradsky ghost.

  5. Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage

    Science.gov (United States)

    Jin, Sang Keun; Choi, Jung Seok; Lee, Seung Jae

    2016-01-01

    The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samples. PMID:27857542

  6. Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance.

    Science.gov (United States)

    Conroy, Paula M; O'Sullivan, Maurice G; Hamill, Ruth M; Kerry, Joseph P

    2018-09-01

    The properties of varying salt and fat levels in traditional breakfast sausages were investigated. Sausages were produced with fat levels of: 30%, 20% and 15%. Fat was replaced with pea extract. Salt levels employed were: 2.5%, 1.1% and 0.0%. A reduced sodium salt which contains 45% less sodium than standard salt was used. Sensory analysis was conducted on consumers (n = 228): 18-40 yrs., 41-64 yrs. and 65-85 yrs. The 18-40 yr. olds preferred sausages containing 20% fat, 41-64 yr. olds preferred sausages with 15% fat, 65+ age group preferred sausages containing 30% fat. The 18-40 yr. olds preferred high salt samples, 41-64 yr. olds displayed no salt preference, while the 65+ age group preferred high salt sausages. Sausage formulation choice was found to be driven by texture for the younger age cohort, flavour for the middle age cohort and visual aspects from the oldest age cohort. There is a need to understand how meat products might be reformulated different age palates. Copyright © 2018 Elsevier Ltd. All rights reserved.

  7. Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

    Science.gov (United States)

    Jin, Sang-Keun; Kim, Yeong-Jung; Park, Jae Hong; Hur, In-Chul; Nam, Sang-Hae; Shin, Daekeun

    2012-01-01

    This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to 74°C, stored at 4°C for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE a* and b* values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE a* but lower in CIE b* than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP. PMID:25049698

  8. Instability characteristics of fluidelastic instability of tube rows in crossflow

    International Nuclear Information System (INIS)

    Chen, S.S.; Jendrzejczyk, J.A.

    1986-04-01

    An experimental study is reported to investigate the jump phenomenon in critical flow velocities for tube rows with different pitch-to-diameter ratios and the excited and intrinsic instabilities for a tube row with a pitch-to-diameter ratio of 1.75. The experimental data provide additional insights into the instability phenomena of tube arrays in crossflow. 9 refs., 10 figs

  9. Kinetic instabilities in relativistic plasmas: the Harris instability revisited

    International Nuclear Information System (INIS)

    Tautz, R.C.

    2008-01-01

    Plasma instabilities that generate aperiodic fluctuations are of outstanding importance in the astrophysical context. Two prominent examples are the electromagnetic Weibel instability and the electrostatic Harris instability, which operate in initially non-magnetized and magnetized plasmas, respectively. In this talk, the original formulation of the Harris instability will be reviewed and generalizations will be presented such as the inclusion of (1) relativistic effects, (2) ion effects, and (3) mode coupling. It will be shown that, with these modifications, a powerful method has been developed for the determination of both the existence and the growth rate of low-frequency instabilities. Applications can be found in astrophysical jets, where the rest frame can be used and so no parallel motion is present. At the end of the talk, how the particle composition of gamma-ray burst jets can be predicted using the Harris technique. (author)

  10. Instabilities in the aether

    International Nuclear Information System (INIS)

    Carroll, Sean M.; Dulaney, Timothy R.; Gresham, Moira I.; Tam, Heywood

    2009-01-01

    We investigate the stability of theories in which Lorentz invariance is spontaneously broken by fixed-norm vector 'aether' fields. Models with generic kinetic terms are plagued either by ghosts or by tachyons, and are therefore physically unacceptable. There are precisely three kinetic terms that are not manifestly unstable: a sigma model (∂ μ A ν ) 2 , the Maxwell Lagrangian F μν F μν , and a scalar Lagrangian (∂ μ A μ ) 2 . The timelike sigma-model case is well defined and stable when the vector norm is fixed by a constraint; however, when it is determined by minimizing a potential there is necessarily a tachyonic ghost, and therefore an instability. In the Maxwell and scalar cases, the Hamiltonian is unbounded below, but at the level of perturbation theory there are fewer degrees of freedom and the models are stable. However, in these two theories there are obstacles to smooth evolution for certain choices of initial data.

  11. Posterolateral elbow joint instability

    DEFF Research Database (Denmark)

    Olsen, Bo Sanderhoff; Søjbjerg, Jens Ole; Nielsen, K K

    1998-01-01

    Thirty-five osteoligamentous elbows were included in a study on the kinematics of posterolateral elbow joint instability during the pivot shift test (PST) before and after separate ligament cuttings in the lateral collateral ligament complex (LCLC). Division of the annular ligament or the lateral...... ulnar collateral ligament caused no laxity during the PST. Division of the lateral collateral ligament caused maximal laxity of 4 degrees and 23 degrees during forced PST in valgus and external rotation (supination), respectively. Cutting of the LCLC at the ulnar or the humeral insertion was necessary...... for any PST stressed elbow joint laxity to occur. Total division of the LCLC induced a maximal laxity of 7.9 degrees and 37 degrees during forced PST in valgus and external rotation (supination), respectively. This study suggests the lateral collateral ligament to be the primary soft tissue constraint...

  12. Instabilities in electromagnetic quasilevitation.

    Science.gov (United States)

    Spragg, Kirk; Letout, Sebastien; Ernst, R; Sneyd, Alfred; Fautrelle, Yves

    2014-05-01

    We investigate free-surface instabilities occurring in various industrial processes involving liquid metal. Of particular interest is the behavior of the free surface of a pool of liquid metal when it is submitted to an alternating magnetic field. Experimentally, we study the effect of a vertical alternating medium-frequency magnetic field on an initially circular pool. We observe various types of behavior according to magnetic field amplitude, e.g., axisymmetric deformations, azimuthal mode structures, slow radial oscillation of the pool perimeter, and random rotation of the pool around its center. Drop rotation could be attributed to nonsymmetric shape deformations. The effect of oxidation leads to drastic changes in pool behavior. The experimental results are then compared to a linear stability analysis of the free surface of a circular liquid drop.

  13. From instabilities to multifragmentation

    International Nuclear Information System (INIS)

    Chomaz, P.; Jacquot, B.; Colonna, M.; Guarnera, A.

    1994-01-01

    The main purpose of this article is to show that, in many physical situations, the spinodal decomposition of unstable systems can be correctly described by stochastic mean-field approaches. Such theories predict that the occurrence of spinodal instability leading the multifragmentation of an expended nuclear system, can be signed through the observation of time scales for the fragment formation of the order of 100 fm/c and of typical fragment size around A=20. We will finally discuss the fact that these fragments are formed at finite temperature and so can subsequently decay in flight. Finally, we will give some hints about possible experimental signals of such first order phase transitions. (authors). 12 refs., 5 figs

  14. From instabilities to multifragmentation

    Energy Technology Data Exchange (ETDEWEB)

    Chomaz, P.; Jacquot, B. [Grand Accelerateur National d`Ions Lourds (GANIL), 14 - Caen (France); Colonna, M.; Guarnera, A. [Grand Accelerateur National d`Ions Lourds (GANIL), 14 - Caen (France)]|[Istituto Nazionale di Fisica Nucleare, Bologna (Italy)

    1994-12-31

    The main purpose of this article is to show that, in many physical situations, the spinodal decomposition of unstable systems can be correctly described by stochastic mean-field approaches. Such theories predict that the occurrence of spinodal instability leading the multifragmentation of an expended nuclear system, can be signed through the observation of time scales for the fragment formation of the order of 100 fm/c and of typical fragment size around A=20. We will finally discuss the fact that these fragments are formed at finite temperature and so can subsequently decay in flight. Finally, we will give some hints about possible experimental signals of such first order phase transitions. (authors). 12 refs., 5 figs.

  15. Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural sausage casings

    NARCIS (Netherlands)

    Wijnker, J.J.; de Haas, B.; Berends, B.R.

    2012-01-01

    Bovine intestines, bladders and oesophagus are used for the production of natural casings ("beef casings") as edible sausage containers. Derived from cattle experimentally infected with FMDV (initial dosage 10(4) TCID(50)/mL, strain A Iran 97), these beef casings were treated with sodium chloride

  16. Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage

    OpenAIRE

    Šojić, Branislav V.; Petrović, Ljiljana S.; Mandić, Anamarija I.; Sedej, Ivana J.; Džinić, Natalija R.; Tomović, Vladimir M.; Jokanović, Marija R.; Tasić, Tatjana A.; Škaljac, Snežana B.; Ikonić, Predrag M.

    2014-01-01

    The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovská klobása, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. During the storage period, the sum of unsaturated fatty acids and the content of free fatty acids were significantly higher (p

  17. Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network.

    Science.gov (United States)

    Chen, Yan; Cai, Kezhou; Tu, Zehui; Nie, Wen; Ji, Tuo; Hu, Bing; Chen, Conggui; Jiang, Shaotong

    2017-11-29

    Benzo[a]pyrene (BaP), a potent mutagen and carcinogen, is reported to be present in processed meat products and, in particular, in smoked meat. However, few methods exist for predictive determination of the BaP content of smoked meats such as sausage. In this study, an artificial neural network (ANN) model based on the back-propagation (BP) algorithm was used to predict the BaP content of smoked sausage. The results showed that the BP network based on the Levenberg-Marquardt algorithm was the best suited for creating a nonlinear map between the input and output parameters. The optimal network structure was 3-7-1 and the learning rate was 0.6. This BP-ANN model allowed for accurate predictions, with the correlation coefficients (R) for the experimentally determined training, validation, test and global data sets being 0.94, 0.96, 0.95 and 0.95 respectively. The validation performance was 0.013, suggesting that the proposed BP-ANN may be used to predictively detect the BaP content of smoked meat products. An effective predictive model was constructed for estimation of the BaP content of smoked sausage using ANN modeling techniques, which shows potential to predict the BaP content in smoked sausage. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  18. Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages

    Science.gov (United States)

    Dussault, D.; Benoit, C.; Lacroix, M.

    2012-08-01

    The objective of this study was to evaluate the effect of a concentrated fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradiation (1.5 kGy) on the microbiological quality of fresh pork sausages. Fresh pork sausages containing the FD (0.25%, 0.5% and 0.75%) were prepared in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a 60Cobalt source. The γ-irradiation treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradiation alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradiation another reduction of the microbial count of 1 log CFU/g was observed. When combining the irradiation treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradiation act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages.

  19. The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.

    Science.gov (United States)

    Alaei, Fereshteh; Hojjatoleslamy, Mohammad; Hashemi Dehkordi, Seyyed Majid

    2018-03-01

    Due to its high thermal resistance and compatibility with the sausage emulsion system, the long-chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution. After preparing the samples, their physicochemical, textural, calorimetric, and sensory properties were evaluated. The treatment of 100% substitution of inulin had the maximum amount of sugar (29.90%), moisture (72.63%), protein (51.34), ash (6.95%), and salt (4.02%) (dry basis). The fat content was decreased with the increased levels of inulin substitution (p inulin reduced hardness, cohesiveness, gumminess, and stringiness, but increased springiness and chewiness up to the 25% substitution of inulin. The highest color difference and hue angle were related to 100% substitution treatment. The sensory evaluation of the samples showed that with the increase in the amount of inulin, the mean scores of the factors including color, appearance, and texture were increased, but the mean scores of smell and mouthfeel were decreased. Overall, the substitution of the entire fat existing in the formulation of the sausage with inulin led to the best physicochemical, textural, colorimetric, and sensory results. The use of inulin could be recommended as a fat substitute in the formulation of chicken sausages.

  20. Effect of plantain (Musa paradisiaca L. cv. Dominico Harton peel flour as binder in frankfurter-type sausage

    Directory of Open Access Journals (Sweden)

    Gilver Rosero Chasoy

    2017-07-01

    Full Text Available Agroindustrial residues such as plantain (Musa paradisiaca L. cv. Dominico Harton peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, the water retention capacity (WRC, emulsifying stability (ES, and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes among treatments. When replacing 100%, the product pH, was significantly decreased. The results indicated, the sausages made with 50% of PPF, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC.

  1. Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages

    Czech Academy of Sciences Publication Activity Database

    Olivares, A.; Dryahina, Kseniya; Navarro, J. L.; Flores, M.; Smith, D.; Španěl, Patrik

    2010-01-01

    Roč. 82, č. 13 (2010), s. 5819-5829 ISSN 0003-2700 R&D Projects: GA ČR GA203/09/0256 Institutional research plan: CEZ:AV0Z40400503 Keywords : mass spectrometry * aroma compounds * dry fermented sausages Subject RIV: CF - Physical ; Theoretical Chemistry Impact factor: 5.874, year: 2010

  2. Outbreak of Non-O157 Shiga Toxin-Producing Escherichia coli Infection from Consumption of Beef Sausage

    DEFF Research Database (Denmark)

    Ethelberg, S.; Smith, B.; Torpdahl, M.

    2009-01-01

    We describe an outbreak of Shiga toxin-producing Escherichia coli O26: H11 infection in 20 patients (median age, 2 years). The source of the infection was an organic fermented beef sausage. The source was discovered by using credit card information to obtain and compare customer transaction records...

  3. Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.

    Science.gov (United States)

    Eisinaite, Viktorija; Vinauskiene, Rimante; Viskelis, Pranas; Leskauskaite, Daiva

    2016-09-01

    The aim of this study was to compare the chemical composition of freeze-dried vegetable powders: celery, celery juice, parsnip and leek. The effect of different freeze-dried vegetables onto the ripening process and the properties of dry fermented sausages was also evaluated. Vegetable products significantly (p products contained higher amounts of nitrates, total phenolic compounds and lower amounts of sucrose, parsnip had higher concentration of proteins, leek was rich in fat. The analysis of pH, water activity, lactic acid bacteria, coagulase-positive staphylococci and coliforms content showed that the incorporation of freeze-dried vegetables had no negative effect on the fermentation and ripening process of dry fermented sausages. In addition, the color parameters for sausages with the added lyophilised celery products were considerable (p products and control. Freeze-dried celery, celery juice, parsnip and leek have some potential for the usage as a functional ingredient or as a source for indirect addition of nitrate in the production of fermented sausages. © 2016 Institute of Food Technologists®

  4. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.

    Science.gov (United States)

    Semedo-Lemsaddek, Teresa; Carvalho, Laura; Tempera, Carolina; Fernandes, Maria H; Fernandes, Maria J; Elias, Miguel; Barreto, António S; Fraqueza, Maria J

    2016-05-01

    The manufacture of dry fermented sausages is an important part of the meat industry in Southern European countries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments and are stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonous microbiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate the technological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meat sausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identified as Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus carnosus. Genomically diverse isolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes and showing low antibioresistance were selected as potential starters for future use in the production of dry fermented meat sausages. © 2016 Institute of Food Technologists®

  5. Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.

    Science.gov (United States)

    Martin, Belen; Garriga, Margarita; Aymerich, Teresa

    2011-05-01

    The manufacturing of fermented sausages is subject to natural contamination processes that can potentially carry foodborne pathogens along the process chain and result in contamination of the final product. The aim of this study was to evaluate the occurrence of Salmonella spp. and Listeria monocytogenes at different sampling points during the manufacturing process of fuet, a type of traditional fermented sausage, at 10 small-scale Spanish factories. The presence of both pathogens was studied in the raw materials (19 casings and 19 meat batters), the final products (19 fermented sausages), and the factory equipment (12 mincing, 12 mixing, and 19 stuffing machines, 19 cutting tables, 11 knives, and 12 cold rooms) by using classical microbiological techniques and real-time PCR. Salmonella was not detected in the equipment analyzed or in the final products, but it was detected in the raw materials (23.7% of samples). L. monocytogenes showed higher incidence than Salmonella and was detected in the equipment (11.8% of samples), the raw materials (28.9%), and the final products (15.8%), confirming its ubiquity throughout the manufacturing process of fermented sausages. Five factories were further investigated to study the changes in the distribution of pathogens in the fuet production process over a period of either 2 or 3 years. There was considerable variation in the incidence of both pathogens at different sampling periods, and there was no relation between seasonal variations or geographic location of the factories.

  6. Impulsively Generated Wave Trains in Coronal Structures. II. Effects of Transverse Structuring on Sausage Waves in Pressurelesss Slabs

    Science.gov (United States)

    Li, Bo; Guo, Ming-Zhe; Yu, Hui; Chen, Shao-Xia

    2018-03-01

    Impulsively generated sausage wave trains in coronal structures are important for interpreting a substantial number of observations of quasi-periodic signals with quasi-periods of order seconds. We have previously shown that the Morlet spectra of these wave trains in coronal tubes depend crucially on the dispersive properties of trapped sausage waves, the existence of cutoff axial wavenumbers, and the monotonicity of the dependence of the axial group speed on the axial wavenumber in particular. This study examines the difference a slab geometry may introduce, for which purpose we conduct a comprehensive eigenmode analysis, both analytically and numerically, on trapped sausage modes in coronal slabs with a considerable number of density profiles. For the profile descriptions examined, coronal slabs can trap sausage waves with longer axial wavelengths, and the group speed approaches the internal Alfvén speed more rapidly at large wavenumbers in the cylindrical case. However, common to both geometries, cutoff wavenumbers exist only when the density profile falls sufficiently rapidly at distances far from coronal structures. Likewise, the monotonicity of the group speed curves depends critically on the profile steepness right at the structure axis. Furthermore, the Morlet spectra of the wave trains are shaped by the group speed curves for coronal slabs and tubes alike. Consequently, we conclude that these spectra have the potential for inferring the subresolution density structuring inside coronal structures, although their detection requires an instrumental cadence of better than ∼1 s.

  7. Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages.

    Science.gov (United States)

    Gomółka-Pawlicka, M; Uradziński, J; Wiszniewska, A

    2004-01-01

    The present study was aimed at determining the influence of 15 strains of lactic acid bacteria on the growth of 2 Staphylococcus aureus strains in vitro as well as in meat and raw sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus sp. strains and, partly, methodological approach. The study also considered water activity (a(w)) and pH of the products investigated. The results obtained are demonstrated in 5 diagrams. It was found that among 15 strains of Lactobacillus aureus investigated only one strain, Lactobacillus helveticus T 78, showed antagonistic effect on studied strains of Staphylococcus aureus both in vitro as well as in meat and raw sausages. Five other strains of Lactobacillus spp. displayed the antagonistic effect in vitro only. The temperature and incubation time of sausages, but also the type of sausage stuffing were found to have a distinct or slight influence, respectively, on the antagonistic interaction between the bacteria. However, this phenomenon was affected by neither a(w) nor pH.

  8. Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.

    Science.gov (United States)

    Martín, B; Corominas, L; Garriga, M; Aymerich, T

    2009-01-01

    Four local small-scale factories were studied to determine the sources of enterococci in traditional fermented sausages. Different points during the production of a traditional fermented sausage type (fuet) were evaluated. Randomly amplified polymorphic DNA (RAPD)-PCR was used to type 596 Enterococcus isolates from the final products, the initial meat batter, the casing, the workers' hands and the equipment. Species-specific PCR-multiplex and the partial sequencing of atpA gene and 16S rRNA gene sequencing allowed the identification of the isolates: Enterococcus faecalis (31.4%), Enterococcus faecium (30.7%), Enterococcus sanguinicola (14.9%), Enterococcus devriesei (9.7%), Enterococcus malodoratus (7.2%), Enterococcus gilvus (1.0%), Enterococcus gallinarum (1.3%), Enterococcus casseliflavus (3.4%), Enterococcus hermanniensis (0.2%), and Enterococcus durans (0.2%). A total of 92 different RAPD-PCR profiles were distributed among the different factories and samples evaluated. Most of the genotypes found in fuet samples were traced back to their source. The major sources of enterococci in the traditional fermented sausages studied were mainly the equipment followed by the raw ingredients, although a low proportion was traced back to human origin. This work contributes to determine the source of enterococcal contamination in fermented sausages and also to the knowledge of the meat environment.

  9. Saturation of equatorial inertial instability

    NARCIS (Netherlands)

    Kloosterziel, R.C.; Orlandi, P.; Carnevale, G.F.

    2015-01-01

    Inertial instability in parallel shear flows and circular vortices in a uniformly rotating system ( $f$f-plane) redistributes absolute linear momentum or absolute angular momentum in such a way as to neutralize the instability. In previous studies we showed that, in the absence of other

  10. Internal rotor friction instability

    Science.gov (United States)

    Walton, J.; Artiles, A.; Lund, J.; Dill, J.; Zorzi, E.

    1990-01-01

    The analytical developments and experimental investigations performed in assessing the effect of internal friction on rotor systems dynamic performance are documented. Analytical component models for axial splines, Curvic splines, and interference fit joints commonly found in modern high speed turbomachinery were developed. Rotor systems operating above a bending critical speed were shown to exhibit unstable subsynchronous vibrations at the first natural frequency. The effect of speed, bearing stiffness, joint stiffness, external damping, torque, and coefficient of friction, was evaluated. Testing included material coefficient of friction evaluations, component joint quantity and form of damping determinations, and rotordynamic stability assessments. Under conditions similar to those in the SSME turbopumps, material interfaces experienced a coefficient of friction of approx. 0.2 for lubricated and 0.8 for unlubricated conditions. The damping observed in the component joints displayed nearly linear behavior with increasing amplitude. Thus, the measured damping, as a function of amplitude, is not represented by either linear or Coulomb friction damper models. Rotordynamic testing of an axial spline joint under 5000 in.-lb of static torque, demonstrated the presence of an extremely severe instability when the rotor was operated above its first flexible natural frequency. The presence of this instability was predicted by nonlinear rotordynamic time-transient analysis using the nonlinear component model developed under this program. Corresponding rotordynamic testing of a shaft with an interference fit joint demonstrated the presence of subsynchronous vibrations at the first natural frequency. While subsynchronous vibrations were observed, they were bounded and significantly lower in amplitude than the synchronous vibrations.

  11. Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

    Directory of Open Access Journals (Sweden)

    Juliana Nogueira Ruiz

    2014-06-01

    Full Text Available Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La and Bifidobacterium lactis (Bl probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L* (lightness, 14.48 for a* (redness and 6.46 for b* (yellowness. High consumer acceptance was observed for the probiotic salamis, which showed an average acceptance of approximately 7.0 on a nine-point hedonic scale for all attributes evaluated, with no differences (p < 0.05 when compared with the control. The performance of La was better, as the salamis treated with this microorganism presented less weight loss, better acceptance and greater purchase intention. Flavor and texture were the attributes that most influenced sensory acceptance. Salamis supplemented with probiotic cultures may be a viable option for the formulation of fermented sausages in the food industry.

  12. Frequency of contamination Listeria monocytogenes of raw dried cured vacuum packed sausages

    Directory of Open Access Journals (Sweden)

    Hristo Daskalov

    2014-03-01

    Full Text Available The aim of this study was to collect actual data concerning the frequency of contamination with Listeria monocytogenes of some very popular in Bulgaria raw dried cured vacuum packed sausages, produced from October 2004 till May 2008. 148 vacuum-packed samples were taken from 9 different food business operators during all seasons of the year. The samples were analyzed according to USDA method for meat foods. Ten specimens were positive for presence of Listeria monocytogenes equal to 6,75% of all tested samples. In two other raw dried cured sausages L.welshimeri and L.innocua were found, but these species are not pathogenic for consumers. In the period before the official implementation of HACCP system (01.01.2006 in Bulgaria, 52 samples were examined and 5 Listeria monocytogenes isolates were found (~10%. 2,5 years after the HACCP implementation, 96 specimens from the same meat factories were tested and 5 Listeria monocytogenes isolates (5,2% were detected. Samples taken from lots, produced in winter time were contaminated with Listeria monocytogenes more often (7 of all 10 than specimens taken during other seasons. Data were discussed through the point of view of the effectiveness of hygienic practices and HACCP system application. Also, application of ‘microbiological criterion’ set in COMMISSION REGULATION (EC No 2073/2005 for ready-to-eat foods unable to support the growth of L. monocytogenes was considered.

  13. Evaluation of a rapid method for measurement of catalase activity in cooked beef and sausage.

    Science.gov (United States)

    Davis, C E; Cyrus, S

    1998-02-01

    Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1 degrees C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38%fat) were cooked in a controlled-temperature waterbath at 65, 68.3 and 71 degrees C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (O to 1 degrees C) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 s at 65, 68.3, and 71 degrees C, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1 degrees C, 41 s; 67.2 degrees C, 26 s; 68.3 degrees C, 16 s; and 69.4 degrees C, 10 s) were analyzed for CAT activity in meat frozen prior to cooking was slightly lower (P sausage products and may be useful to USDA FSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.

  14. Suppression of Listeria monocytogenes by the Native Micro-Flora in Teewurst Sausage

    Directory of Open Access Journals (Sweden)

    Michline Brice

    2013-10-01

    Full Text Available Modern consumers are interested in the use of non-chemical methods to control pathogens when heat sterilization is not an option. Such is the case with teewurst sausage, a raw spreadable sausage and a popular German commodity. Although Listeria was not found in teewurst, the optimal microbial growing conditions of teewurst coupled with the ubiquity of L. monocytogenes in nature, makes the possibility of contamination of products very possible. This pilot study was conducted to examine teewurst’s native micro-flora’s ability to suppress the outgrowth of L. monocytogenes at 10 °C using standard plate counts and PCR-DGGE. Traditional plating methods showed L. monocytogenes growth significantly decreased when in competition with the teewurst’s native micro-flora (p < 0.05. The native micro-flora of the teewurst suppressed the overall growth of L. monocytogenes by an average of two logs, under these conditions. Denaturing Gradient Gel Electrophoresis (DGGE amplicons with unique banding patterns were extracted from DGGE gel for identification. Brochothrix thermosphacta and Lactobacillus curvatus were identified as a part of the teewurst’s native micro-flora. Although the native micro-flora did not decrease L. monocytogenes to below limits of detection, it was enough of a decrease to warrant further investigation.

  15. Application of FT NIR Spectroscopy in the Determination of Basic Physical and Chemical Properties of Sausages

    Directory of Open Access Journals (Sweden)

    Zuzana Procházková

    2010-01-01

    Full Text Available The objectives of this study were to develop calibration models for determination of water activity and the content of fat, dry matter, salt, non collagen muscle protein and pH in dry cooked sausages. Samples (n = 42 were scanned in FT-NIR Analyzer and simultaneously analyzed by standard methods. The spectra were measured in the reflectance mode with a compressive cell between 10 000 and 4 000 cm-1, averaging 100 scans. Calibration models were developed using the partial least squares (PLS method. These calibration models were checked later by crossvalidation. The following statistical values were obtained: R (correlation coefficient = 0.997 and SEC (standard error of calibration = 0.002 for water activity, R = 0.966 and SEC = 0.023 for pH, R = 0.995 and SEC = 0.970 for dry matter content, R = 0.995 and SEC = 0.045 for salt content, R = 0.965 and SEC = 0.652 for non collagen muscle protein, R = 0.996 and SEC = 0.559 for fat content. The results of the study showed that FT-NIR is a suitable method for rapid analysis of physical and chemical properties of sausages.

  16. Detection of Mechanically Recovered Poultry Meat (MRPM in Traditional Egyptian Luncheon (Emulsion Type Sausage

    Directory of Open Access Journals (Sweden)

    Mohamed Mai A.

    2016-03-01

    Full Text Available Detection of MRPM in emulsion type products is a challenge facing meat industry. Where, most of meat products processors in Egypt illegally replace beef meat partially or totally with MRPM in meat products to reduce products cost. Commercial and experimentally produced emulsion type sausage (traditional Egyptian luncheon formulated with 0, 10, 30, 50, 70, 90% MRPM instead of the meat mass and cooked to different core temperature (70, 80 and 90°C were examined for technological properties, ash, bones, cartilage and calcium (Ca content, in addition to histological sections stained with H&E and Trichrome blue. Results indicated that all market samples showed unacceptable texture and binding scores with high ash, collagen, cartilage, bone and Ca content. Histological section showed the presence of skin and cartilage. Addition of 10% MRPM to luncheon formulation could not be detected at different cooking temperatures. While the use of 30% or more MRPM to luncheon formulation, significantly changed technological properties and chemical composition of the product. Thermal treatments of luncheon sausages changed their chemical composition as well as induced structural changes in bone and cartilage content.

  17. Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia

    Directory of Open Access Journals (Sweden)

    Dayse Aline Ferreira Silva Bartolomeu

    2014-02-01

    Full Text Available Changes in smoked bologna sausage manufactured with Niletilapia (Oreochromis niloticus, and wheat fibers in refrigerated storage (6 ± 2°C during 30 days were evaluated. Minced fish (MF obtained from waste (parings from the filleting fish operations of Nile tilapia (Oreochromis niloticus was used as raw material. In this experiment, were determined Staphylococcus count, the detection of Salmonella sp. (day 0, psychrotrophic count, total and fecal coliforms at45°C, the acceptance sensory test (days 0 and 30, water activity, instrumental color, pH and lipid oxidation analysis (Thiobarbituric acid reactive substances - TBARS days 0, 5, 10, 15, 20, 25 and 30 of storage. Lipid oxidation (TBARS and water activity provided significant differences among storage days. However it was concluded that the bologna sausage remained stable and with acceptable quality for 30 days of storage may be a new alternative to adding value to fish products, because the researched microorganisms had a low count, changes in pH were not significant and sensory test indicated good acceptance of the product during the 30 days of storage.

  18. GLOBAL SAUSAGE OSCILLATION OF SOLAR FLARE LOOPS DETECTED BY THE INTERFACE REGION IMAGING SPECTROGRAPH

    International Nuclear Information System (INIS)

    Tian, Hui; He, Jiansen; Young, Peter R.; Reeves, Katharine K.; Wang, Tongjiang; Antolin, Patrick; Chen, Bin

    2016-01-01

    An observation from the Interface Region Imaging Spectrograph reveals coherent oscillations in the loops of an M1.6 flare on 2015 March 12. Both the intensity and Doppler shift of Fe xxi 1354.08 Å show clear oscillations with a period of ∼25 s. Remarkably similar oscillations were also detected in the soft X-ray flux recorded by the Geostationary Operational Environmental Satellites ( GOES ). With an estimated phase speed of ∼2420 km s −1 and a derived electron density of at least 5.4 × 10 10 cm −3 , the observed short-period oscillation is most likely the global fast sausage mode of a hot flare loop. We find a phase shift of ∼ π /2 (1/4 period) between the Doppler shift oscillation and the intensity/ GOES oscillations, which is consistent with a recent forward modeling study of the sausage mode. The observed oscillation requires a density contrast between the flare loop and coronal background of a factor ≥42. The estimated phase speed of the global mode provides a lower limit of the Alfvén speed outside the flare loop. We also find an increase of the oscillation period, which might be caused by the separation of the loop footpoints with time.

  19. The presence of undesirable mould species on the surface of dry sausages

    Directory of Open Access Journals (Sweden)

    Vesković-Moračanin Slavica M.

    2008-01-01

    Full Text Available Transition from manufacture to the industrial way of meat production and processing, as well as contemporary concept of food quality and safety, have led to the application of starter cultures. Their application leads towards the streamlining of the production process in the desired direction, quality improvement and its harmonization, and thereby to its standardization. Application of moulds in the meat industry is based on positive effects of their proteolytic and lipolytic egzoenzymes which, as a consequence, leads to the creation of characteristic sensory properties ('flavor' of fermented products. Penicillium nalgiovense is a typical representative of moulds used in the production of fermented sausages-salamis from our region. Samples of 'zimska salama' (dry sausage, produced with Penicillium nalgiovense, were evaluated as hygienically unacceptable. Their sensory properties changed due to contamination of this mould during the ripening process. Micological analysis discovered the presence of Penicillium aurantiogriseum, which is a frequent mould contaminant in the meat industry. At the same time, thin layer chromatography revealed no possibility of metabolic activity of this mould in the creation of mycotoxins. However, the presence of this mould on the surface of 'zimska salama' is considered as undesirable due to formation of 'off flavor' in products. Such product is considered as hygienically unacceptable and cannot be used for the human consumption.

  20. Irradiation of meat products, chicken and use of irradiated spices for sausages

    Energy Technology Data Exchange (ETDEWEB)

    Kiss, I.F.; Beczner, J.; Zachariev, Gy. (Central Food Research Inst., Budapest (Hungary)); Kovacs, S. (Veterinary and Food Control Centre, Budapest (Hungary))

    1990-01-01

    The shelf-life of packed minced meat has been increased at least threefold at 4{sup 0}C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author).

  1. Irradiation of meat products, chicken and use of irradiated spices for sausages

    International Nuclear Information System (INIS)

    Kiss, I.F.; Beczner, J.; Zachariev, Gy.; Kovacs, S.

    1990-01-01

    The shelf-life of packed minced meat has been increased at least threefold at 4 0 C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author)

  2. Analysis and Optimization of the Production Process of Cooked Sausage Meat Matrices

    Science.gov (United States)

    Diez, L.; Rauh, C.; Delgado, A.

    2010-09-01

    In the production of cooked sausages a critical step for product quality is the cutting process, where the comminuting and mixing of meat, fat, ice and spices are carried out. These processes take usually place in bowl cutters, which main control parameters are the working time, knife geometry (shape and sharpness) and rotational velocities of the knives and the bowl. The choice of the geometry and sharpness of the knives influences not only the meat matrix properties (mechanical, rheological, etc.) and, as a consequence, the sensory value of the sausages (size of connective tissue particles, water binding, etc.), but also the energetic demand for the production. However, the cutting process proves to be understood only fragmentarily due to the complex colloid chemical and mechanical behavior of the product. This is documented on the one hand by numerous knife types on the market, extremely empirical approach during determination of geometry and process parameters in practice as well as, on the other hand, by contradictory statements and explanation approaches of observed phenomena present in literature. The present contribution applies numerical simulations to analyze thermo fluid mechanical phenomena, e.g. shear stresses, during the cutting process of the non-Newtonian meat matrix. Combining these results with selected experimental investigations from literature, e.g. sensory properties, knife geometry, velocity of the knife and bowl, improvements of the cutting and mixing process are proposed using cognitive algorithms (Artificial neural networks) aiming at an optimization regarding energy and time demand and product quality.

  3. Suppression of Listeria monocytogenes by the Native Micro-Flora in Teewurst Sausage.

    Science.gov (United States)

    Austin-Watson, Clytrice; Grant, Ar'Quette; Brice, Michline

    2013-10-21

    Modern consumers are interested in the use of non-chemical methods to control pathogens when heat sterilization is not an option. Such is the case with teewurst sausage, a raw spreadable sausage and a popular German commodity. Although Listeria was not found in teewurst, the optimal microbial growing conditions of teewurst coupled with the ubiquity of L. monocytogenes in nature, makes the possibility of contamination of products very possible. This pilot study was conducted to examine teewurst's native micro-flora's ability to suppress the outgrowth of L. monocytogenes at 10 °C using standard plate counts and PCR-DGGE. Traditional plating methods showed L. monocytogenes growth significantly decreased when in competition with the teewurst's native micro-flora ( p flora of the teewurst suppressed the overall growth of L. monocytogenes by an average of two logs, under these conditions. Denaturing Gradient Gel Electrophoresis (DGGE) amplicons with unique banding patterns were extracted from DGGE gel for identification. Brochothrix thermosphacta and Lactobacillus curvatus were identified as a part of the teewurst's native micro-flora. Although the native micro-flora did not decrease L. monocytogenes to below limits of detection, it was enough of a decrease to warrant further investigation.

  4. Measurement and assessment of aflatoxin B1 and its producing molds in Iranian sausages and burgers

    Directory of Open Access Journals (Sweden)

    Siavash Maktabi

    2016-09-01

    Full Text Available Abstract Introduction: Aflatoxin B1 (AFB1 is one of the most well-known hepatocarcinogens in humans. Contamination of raw materials, used in the production of sausages and burgers, with aflatoxin producing molds can lead to increased level of aflatoxin in the final products and can impose hazards to human health. Unfortunately, aflatoxin is resistant to heating and freezing processes, etc. and can remain in these products untile consumption. Methods: During a six-month period, 45 sausage and 53 burger samples from valid brands across the country were randomly purchased from the stores. The samples were analyzed for AFB1 by ELISA technique. Meanwhile, the number of molds was calculated and aflatoxin producing molds were identified by direct and slide culture methods. Results: The findings showed that 2 susage samples (4.9% and 3 burger samples (6.3% were contaminated with >1 ng/g aflatoxin. Moreover, 4 burger samples (8.9% contaminated with mold included aspergillus flavus, aspergillus niger, mucor, and penicillium while, none of the susage samples showed mold contamination. Conclusion: The Iranian meat products had a relative aflatoxin B1 contamination during the study period, but the contamination rate was low and in allowable range. Standard hygienic preparation and packaging of meat products molds is recommended to reduce fungal contamination, especially aflatoxin-producing molds.

  5. Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages.

    Science.gov (United States)

    Roseiro, L C; Gomes, A; Patarata, L; Santos, C

    2012-06-01

    Sixteen polycyclic aromatic hydrocarbons (PAHs) in representative traditional sausages produced in "Trás-os-Montes" and "Alentejo", were determined. Light PAHs represented similar overall contents in both regions and showed close decreasing order patterns (ACY, PHE, FLR and NAP), irrespective of the product type considered. Amongst the carcinogenic/mutagenic PAHs analyzed (PAH8), both regions also had greater contents associated to BaA and CHR, with slightly higher values for the former compound in "Alentejo" and, oppositely, for the later in "Trás-os-Montes". However, their quantitative comparison showed that the general mean total PAH content found in "Trás-os-Montes" was almost 3-fold higher than in similar products from "Alentejo" and this factor was about 8-fold superior when the PAH8 and PAH4 indicators were compared, expressing benzo[a]pyrene toxic equivalencies (BaPE), 15 times (total mean toxicity), 34 times (PAH8) and 9 times (PAH4) higher. In general terms, the mean BaP content of all analyzed samples from "Alentejo" was 0.41 μg kg(-1). Differently that value in "Trás-os-Montes" reached 3.57 μg kg(-1), expressing concerning average contents of 5.35, 5.87 and 4.51 μg kg(-1) in Chouriço de Carne, Moura and Salpicão sausages, respectively. Copyright © 2012 Elsevier Ltd. All rights reserved.

  6. Irradiation of meat products, chicken and use of irradiated spices for sausages

    Science.gov (United States)

    Kiss, I. F.; Beczner, J.; Zachariev, Gy.; Kovács, S.

    The shelf-life of packed minced meat has been increased at least threefold at 4°C by applying a 2 kGy dose. Results have been confirmed by detailed quatitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated samples. The optimal average dose was 4 kGy for packed-frosen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterbacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. In sensory evaluations there was no significant difference between untreated and irradiated samples. In 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices.

  7. Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat.

    Science.gov (United States)

    Meier-Dinkel, Lisa; Gertheiss, Jan; Schnäckel, Wolfram; Mörlein, Daniel

    2016-08-01

    Characteristic off-flavours may occur in uncastrated male pigs depending on the accumulation of androstenone and skatole. Feasible processing of strongly tainted carcasses is challenging but gains in importance due to the European ban on piglet castration in 2018. This paper investigates consumers' acceptability of two sausage types: (a) emulsion-type (BOILED) and (b) smoked raw-fermented (FERM). Liking (9 point scales) and flavour perception (check-all-that-apply with both, typical and negatively connoted sensory terms) were evaluated by 120 consumers (within-subject design). Proportion of tainted boar meat (0, 50, 100%) affected overall liking of BOILED, F (2, 238)=23.22, P<.001, but not of FERM sausages, F (2, 238)=0.89, P=.414. Consumers described the flavour of BOILED-100 as strong and sweaty. In conclusion, FERM products seem promising for processing of tainted carcasses whereas formulations must be optimized for BOILED in order to eliminate perceptible off-flavours. Boar taint rejection thresholds may be higher for processed than those suggested for unprocessed meat cuts. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. The properties of connective tissue membrane and pig skin as raw materials for cooked sausage.

    Science.gov (United States)

    Puolanne, E; Ruusunen, M

    1981-09-01

    Pig skin and epimysial membrane from young bulls were comminuted in a colloid grinder and mixed with water and additives. The resultant mixture was heated in a water bath to give an internal temperature of 72°C, and centrifuged while still hot. Such variations in the amount of water added, the salt content, the phosphate content and the pH value as are possible in cooked sausage heated to over 65°C during processing did not cause marked changes in the amount of water bound by the connective tissues, the amount of dissolved protein or the gel strength of the liquid released from the connective tissues. As the temperature rose the amount of bound water dropped, but the amount of dissolved protein and the gel strength increased. The liquid released from the connective tissue membranes formed a gel at 32°C and re-melted at 49°C. For pig skin, the corresponding temperatures were 23°C and 47°C. On the basis of this study it appears that connective tissue may be important for the water-binding capacity and firmness of cold sausage. The connective tissue membranes obtained from young bulls and pig skin are of roughly equal value in this respect, although the gel formed from connective tissue membrane is tougher. Copyright © 1981. Published by Elsevier Ltd.

  9. Dynamical Instability and Soliton Concept

    International Nuclear Information System (INIS)

    Kartavenko, V.G.

    1994-01-01

    The problem of dynamical instability and clustering (stable fragments formation) in a breakup of excited nuclear systems are considered from the points of view of the soliton concept. It is noted that the volume (spinodal) instability can be associated with nonlinear terms, and the surface (Rayleigh-Taylor type) instability, with the dispersion terms in the evolution equations. The spinodal instability and the Rayleigh-Taylor instability may compensate each other and lead to stable quasi-soliton type objects. The simple analytical model is presented to illustrate this physical picture. The time evolution of an initially compressed cold nuclear system is analysed in the framework of the inverse mean-field method. It is demonstrated that the nonlinearity and dispersion terms of the evolution equations can lead to clusterization in the final channel. 8 p

  10. Beam instability Workshop - plenary sessions

    International Nuclear Information System (INIS)

    2001-01-01

    The purpose of this workshop was to provide a review of the mechanisms of limiting beam instabilities, their cures, including feedback, and beam measurement for synchrotron radiation light sources. 12 plenary sessions took place whose titles are: 1) challenging brilliance and lifetime issues with increasing currents; 2) limiting instabilities in multibunch; 3) experience from high currents in B factories; 4) longitudinal dynamics in high intensity/bunch; 5) Transverse instabilities for high intensity/bunch; 6) working group introduction from ESRF experience; 7) impedance modelling: simulations, minimization; 8) report on the broadband impedance measurements and modelling workshop; 9) feedback systems for synchrotron light sources; 10) beam instabilities diagnostics; 11) harmonic cavities: the pros and cons; and 12) experimental study of fast beam-ion instabilities at PLS. This document gathers the 12 articles that were presented during these sessions

  11. Beam instability Workshop - plenary sessions

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-07-01

    The purpose of this workshop was to provide a review of the mechanisms of limiting beam instabilities, their cures, including feedback, and beam measurement for synchrotron radiation light sources. 12 plenary sessions took place whose titles are: 1) challenging brilliance and lifetime issues with increasing currents; 2) limiting instabilities in multibunch; 3) experience from high currents in B factories; 4) longitudinal dynamics in high intensity/bunch; 5) Transverse instabilities for high intensity/bunch; 6) working group introduction from ESRF experience; 7) impedance modelling: simulations, minimization; 8) report on the broadband impedance measurements and modelling workshop; 9) feedback systems for synchrotron light sources; 10) beam instabilities diagnostics; 11) harmonic cavities: the pros and cons; and 12) experimental study of fast beam-ion instabilities at PLS. This document gathers the 12 articles that were presented during these sessions.

  12. Electron/electron acoustic instability

    International Nuclear Information System (INIS)

    Gary, S.P.

    1987-01-01

    The electron acoustic wave becomes a normal mode of an unmagnetized collisionless plasma in the presence of two electron components with similar densities, but strongly disparate temperatures. The characteristic frequency of this mode is the plasma frequency of the cooler electron component. If these two electron components have a relative drift speed several times the thermal speed of the cooler component, the electron/electron acoustic instability may arise. This paper describes the parametric dependences of the threshold drift speed and maximum growth rate of this instability, and compares these with the same properties of the electron/ion acoustic instability. Under the condition of zero current, the electron/ion acoustic instability typically has the lower threshold drift speed, so that observation of the electron/electron acoustic instability is a strong indication of the presence of an electrical current in the plasma

  13. Gravitational Instabilities in Circumstellar Disks

    Science.gov (United States)

    Kratter, Kaitlin; Lodato, Giuseppe

    2016-09-01

    Star and planet formation are the complex outcomes of gravitational collapse and angular momentum transport mediated by protostellar and protoplanetary disks. In this review, we focus on the role of gravitational instability in this process. We begin with a brief overview of the observational evidence for massive disks that might be subject to gravitational instability and then highlight the diverse ways in which the instability manifests itself in protostellar and protoplanetary disks: the generation of spiral arms, small-scale turbulence-like density fluctuations, and fragmentation of the disk itself. We present the analytic theory that describes the linear growth phase of the instability supplemented with a survey of numerical simulations that aim to capture the nonlinear evolution. We emphasize the role of thermodynamics and large-scale infall in controlling the outcome of the instability. Despite apparent controversies in the literature, we show a remarkable level of agreement between analytic predictions and numerical results. In the next part of our review, we focus on the astrophysical consequences of the instability. We show that the disks most likely to be gravitationally unstable are young and relatively massive compared with their host star, Md/M*≥0.1. They will develop quasi-stable spiral arms that process infall from the background cloud. Although instability is less likely at later times, once infall becomes less important, the manifestations of the instability are more varied. In this regime, the disk thermodynamics, often regulated by stellar irradiation, dictates the development and evolution of the instability. In some cases the instability may lead to fragmentation into bound companions. These companions are more likely to be brown dwarfs or stars than planetary mass objects. Finally, we highlight open questions related to the development of a turbulent cascade in thin disks and the role of mode-mode coupling in setting the maximum angular

  14. Thermal shrinkage for shoulder instability.

    Science.gov (United States)

    Toth, Alison P; Warren, Russell F; Petrigliano, Frank A; Doward, David A; Cordasco, Frank A; Altchek, David W; O'Brien, Stephen J

    2011-07-01

    Thermal capsular shrinkage was popular for the treatment of shoulder instability, despite a paucity of outcomes data in the literature defining the indications for this procedure or supporting its long-term efficacy. The purpose of this study was to perform a clinical evaluation of radiofrequency thermal capsular shrinkage for the treatment of shoulder instability, with a minimum 2-year follow-up. From 1999 to 2001, 101 consecutive patients with mild to moderate shoulder instability underwent shoulder stabilization surgery with thermal capsular shrinkage using a monopolar radiofrequency device. Follow-up included a subjective outcome questionnaire, discussion of pain, instability, and activity level. Mean follow-up was 3.3 years (range 2.0-4.7 years). The thermal capsular shrinkage procedure failed due to instability and/or pain in 31% of shoulders at a mean time of 39 months. In patients with unidirectional anterior instability and those with concomitant labral repair, the procedure proved effective. Patients with multidirectional instability had moderate success. In contrast, four of five patients with isolated posterior instability failed. Thermal capsular shrinkage has been advocated for the treatment of shoulder instability, particularly mild to moderate capsular laxity. The ease of the procedure makes it attractive. However, our retrospective review revealed an overall failure rate of 31% in 80 patients with 2-year minimum follow-up. This mid- to long-term cohort study adds to the literature lacking support for thermal capsulorrhaphy in general, particularly posterior instability. The online version of this article (doi:10.1007/s11420-010-9187-7) contains supplementary material, which is available to authorized users.

  15. Instability timescale for the inclination instability in the solar system

    Science.gov (United States)

    Zderic, Alexander; Madigan, Ann-Marie; Fleisig, Jacob

    2018-04-01

    The gravitational influence of small bodies is often neglected in the study of solar system dynamics. However, this is not always an appropriate assumption. For example, mutual secular torques between low mass particles on eccentric orbits can result in a self-gravity instability (`inclination instability'; Madigan & McCourt 2016). During the instability, inclinations increase exponentially, eccentricities decrease (detachment), and orbits cluster in argument of perihelion. In the solar system, the orbits of the most distant objects show all three of these characteristics (high inclination: Volk & Malhotra (2017), detachment: Delsanti & Jewitt (2006), and argument of perihelion clustering: Trujillo & Sheppard (2014)). The inclination instability is a natural explanation for these phenomena.Unfortunately, full N-body simulations of the solar system are unfeasible (N ≈ O(1012)), and the behavior of the instability depends on N, prohibiting the direct application of lower N simulations. Here we present the instability timescale's functional dependence on N, allowing us to extrapolate our simulation results to that appropriate for the solar system. We show that ~5 MEarth of small icy bodies in the Sedna region is sufficient for the inclination instability to occur in the outer solar system.

  16. Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product

    Directory of Open Access Journals (Sweden)

    Flávia Santi Stefanello

    2015-02-01

    Full Text Available The prevention of lipid oxidation is one of the meat industry’s target and, consequently, the search for natural antioxidants has been increased in last years. Thus, the aim of this study was to determine the effect of hydroethanolic extract from sun mushroom (Agaricus blazei Murrill on the oxidative and microbiological stability of pork meat sausage during storage at 4ºC. The extract was added to sausages in 0 %, 0.5 %, 1.0 % and 2.0 % (v/w concentrations. There was done the proximate composition, pH, instrumental color (L*, a*, b*, C* e h*, TBARS (Thiobarbituric Acid Reactive Substances and microbiological analyzes. Data were subjected to analysis of variance, in randomized completely design. The results from proximate composition and microbiological analyzes at day 0 were according to the Brazilian legislation. At 1st day of storage, control treatment showed higher (p<0,05 a* value (red than the other treatments, while b* value (yellow has increased (p<0,05 during the storage period in all treatments. At 21st day of storage, TBARS values of sausages with 2.0 % extract addition was lower (0,705±0,01 mg MDA/kg sample (p<0,05 than the control (1,097±0,11mg MDA/kg sample. The extract has not shown effect on the microbiological stability of the sausages. Nevertheless, the hydroethanolic extract from sun mushroom was effective on the oxidative stability of pork meat sausage when added in a 2.0 % concentration, improving its shelf-life up to 21 days of storage at 4 °C, and it is possible the use as a natural antioxidant source.

  17. Effect of micro-encapsulated n-3 fatty acids on quality properties of two types of dry sausages

    Directory of Open Access Journals (Sweden)

    Zdeněk Pavlík

    2014-01-01

    Full Text Available Dry sausages are popular traditional meat products. As these products are a rich source of animal fat, there is an effort to improve their fatty acid ratio. The aim of this work was to study the effect of micro-encapsulated n-3 fatty acids added into dry sausages. Samples of dry sausages (Poličan and Vysočina enriched with unsaturated fatty acids (36 g for 6 kg of mixture and rosemary extract (0.3 g·kg-1 were made along with control samples. Physicochemical, instrumental analyses were performed, fatty acid profile was measured by gas chromatography, and oxidation processes were monitored by determination of thiobarbituric acid reactive substances. No significant differences (P ≥ 0.05 in quality indicators were found between samples, however, there were differences in oxidation processes. Sausages enriched with unsaturated fatty acids showed an increase in thiobarbituric acid reactive substances (> 2 mg·kg-1 and > 3 mg·kg-1 in Poličan and Vysočina, respectively, compared to control. Sausages enriched with unsaturated fatty acids and also with rosemary extract have the similar concentration of thiobarbituric acid reactive substances as the control. An increase in the proportion of monounsaturated fatty acids and polyunsaturated fatty acids was seen in samples of Poličan supplemented with unsaturated fatty acids in combination with rosemary extract. The addition of rosemary extract had also a significant effect in increasing the proportion of unsaturated fatty acids in samples of Vysočina. From the viewpoint of quality indicators, changes in the properties of the product were not seen in any samples.

  18. Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.

    Science.gov (United States)

    Villaverde, A; Morcuende, D; Estévez, M

    2014-07-01

    The effect of increasing concentrations of curing agents, ascorbate (0, 250, and 500 ppm), and nitrite (0, 75, and 150 ppm), on the oxidative and nitrosative damage to proteins during processing of fermented sausages was studied. The potential influence of these reactions on color and texture of the fermented sausages was also addressed. Nitrite had a pro-oxidant effect on tryptophan depletion and promoted the formation of protein carbonyls and Schiff bases. The nitration degree in the fermented sausages was also dependent on nitrite concentration. On the other hand, ascorbate acted as an efficient inhibitor of the oxidative and nitrosative damage to meat proteins. As expected, nitrite clearly favored the formation of the cured red color and ascorbate acted as an enhancer of color formation. Nitrite content was positively correlated with hardness. The chemistry behind the action of nitrite and ascorbate on muscle proteins during meat fermentation is thoroughly discussed. The results suggest that ascorbate (500 ppm) may be required to compensate the pro-oxidant impact of nitrite on meat proteins. This study provides insight on the action of curing agents on meat proteins during processing of fermented sausages. This chemistry background provides understanding of the potential influence of the oxidative and nitrosative damage to proteins on the quality of processed muscle foods. The study provides novel information on the impact of the combination of nitrite and ascorbate on the chemical deterioration of proteins and the influence on particular quality traits of fermented sausages. These data may be of interest for the design of cured muscle foods of enhanced quality. © 2014 Institute of Food Technologists®

  19. Functional Instability of the Ankle Joint: Etiopathogenesis

    Directory of Open Access Journals (Sweden)

    Aydan ÖRSÇELİK

    2016-09-01

    Full Text Available Ankle sprain is one of the most common sports injuries. Chronic ankle instability is a common complication of ankle sprains. Two causes of chronic ankle instability are mechanical instability and functional instability. It is important to understand functional instability etiopathogenesis of the ankle joint in order to guide diagnosis and treatment. This article aims to understand the etiopathogenesis of functional ankle instability.

  20. Kelvin-Helmholtz instability for a bounded plasma flow in a longitudinal magnetic field

    International Nuclear Information System (INIS)

    Burinskaya, T. M.; Shevelev, M. M.; Rauch, J.-L.

    2011-01-01

    Kelvin-Helmholtz MHD instability in a plane three-layer plasma is investigated. A general dispersion relation for the case of arbitrarily orientated magnetic fields and flow velocities in the layers is derived, and its solutions for a bounded plasma flow in a longitudinal magnetic field are studied numerically. Analysis of Kelvin-Helmholtz instability for different ion acoustic velocities shows that perturbations with wavelengths on the order of or longer than the flow thickness can grow in an arbitrary direction even at a zero temperature. Oscillations excited at small angles with respect to the magnetic field exist in a limited range of wavenumbers even without allowance for the finite width of the transition region between the flow and the ambient plasma. It is shown that, in a low-temperature plasma, solutions resulting in kink-like deformations of the plasma flow grow at a higher rate than those resulting in quasi-symmetric (sausage-like) deformations. The transverse structure of oscillatory-damped eigenmodes in a low-temperature plasma is analyzed. The results obtained are used to explain mechanisms for the excitation of ultra-low-frequency long-wavelength oscillations propagating along the magnetic field in the plasma sheet boundary layer of the Earth’s magnetotail penetrated by fast plasma flows.

  1. [Eda Kalmre. The human sausage factory : a study of post-war rumour in Tartu] / Véronique Vincent-Campion

    Index Scriptorium Estoniae

    Vincent-Campion, Véronique

    2015-01-01

    Arvustus: Kalmre, Eda. The human sausage factory : a study of post-war rumour in Tartu. Amsterdam ; New York : Rodopi, 2013. (On the boundary of two worlds : identity, freedom, and moral imagination in the Baltics, 1570-7121 ; 34)

  2. Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific PCR assays to assess the authenticity of traditional game meat Alheira sausages

    OpenAIRE

    Amaral, J.S.; Santos, Cristina G.; Melo, Vitor S.; Costa, Joana; Oliveira, M.B.P.P.; Mafra, I.

    2015-01-01

    Game meat Alheira (Alheira de caça) sausage is a traditional fermented product typical from the Northeast region of Portugal, having bread and meats (including game) as main ingredients. It is a particularly appreciated product by consumers that commands higher prices, especially in comparison with the common Alheira produced with pork and poultry meats. Following our previous work in which several mammalian game meat species were successfully identified in game meat Alheira sausages for auth...

  3. Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system.

    Science.gov (United States)

    Choe, Juhui; Kim, Hyun-Wook; Farouk, Mustafa M; Brad Kim, Yuan H

    2017-07-01

    The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Lamb loins ( M. longissimus lumborum , n = 25) were aged at -1.5°C for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light (3°C±1°C). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

  4. Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system

    Directory of Open Access Journals (Sweden)

    Juhui Choe

    2017-07-01

    Full Text Available Objective The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods Lamb loins (M. longissimus lumborum, n = 25 were aged at −1.5°C for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk. The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity, water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light (3°C±1°C. Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05 made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05 and emulsion activity index (p = 0.009 of meat batter, but decreased cooking loss (p = 0.003 and lipid oxidation (p<0.05 of model sausages. Conclusion This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

  5. Size effects on cavitation instabilities

    DEFF Research Database (Denmark)

    Niordson, Christian Frithiof; Tvergaard, Viggo

    2006-01-01

    growth is here analyzed for such cases. A finite strain generalization of a higher order strain gradient plasticity theory is applied for a power-law hardening material, and the numerical analyses are carried out for an axisymmetric unit cell containing a spherical void. In the range of high stress...... triaxiality, where cavitation instabilities are predicted by conventional plasticity theory, such instabilities are also found for the nonlocal theory, but the effects of gradient hardening delay the onset of the instability. Furthermore, in some cases the cavitation stress reaches a maximum and then decays...... as the void grows to a size well above the characteristic material length....

  6. Resistive instabilities in tokamaks

    International Nuclear Information System (INIS)

    Rutherford, P.H.

    1985-10-01

    Low-m tearing modes constitute the dominant instability problem in present-day tokamaks. In this lecture, the stability criteria for representative current profiles with q(0)-values slightly less than unit are reviewed; ''sawtooth'' reconnection to q(0)-values just at, or slightly exceeding, unity is generally destabilizing to the m = 2, n = 1 and m = 3, n = 2 modes, and severely limits the range of stable profile shapes. Feedback stabilization of m greater than or equal to 2 modes by rf heating or current drive, applied locally at the magnetic islands, appears feasible; feedback by island current drive is much more efficient, in terms of the radio-frequency power required, then feedback by island heating. Feedback stabilization of the m = 1 mode - although yielding particularly beneficial effects for resistive-tearing and high-beta stability by allowing q(0)-values substantially below unity - is more problematical, unless the m = 1 ideal-MHD mode can be made positively stable by strong triangular shaping of the central flux surfaces. Feedback techniques require a detectable, rotating MHD-like signal; the slowing of mode rotation - or the excitation of non-rotating modes - by an imperfectly conducting wall is also discussed

  7. Sheared Electroconvective Instability

    Science.gov (United States)

    Kwak, Rhokyun; Pham, Van Sang; Lim, Kiang Meng; Han, Jongyoon

    2012-11-01

    Recently, ion concentration polarization (ICP) and related phenomena draw attention from physicists, due to its importance in understanding electrochemical systems. Researchers have been actively studying, but the complexity of this multiscale, multiphysics phenomenon has been limitation for gaining a detailed picture. Here, we consider electroconvective(EC) instability initiated by ICP under pressure-driven flow, a scenario often found in electrochemical desalinations. Combining scaling analysis, experiment, and numerical modeling, we reveal unique behaviors of sheared EC: unidirectional vortex structures, its size selection and vortex propagation. Selected by balancing the external pressure gradient and the electric body force, which generates Hagen-Poiseuille(HP) flow and vortical EC, the dimensionless EC thickness scales as (φ2 /UHP)1/3. The pressure-driven flow(or shear) suppresses unfavorably-directed vortices, and simultaneously pushes favorably-directed vortices with constant speed, which is linearly proportional to the total shear of HP flow. This is the first systematic characterization of sheared EC, which has significant implications on the optimization of electrodialysis and other electrochemical systems.

  8. Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage

    Directory of Open Access Journals (Sweden)

    Roghayeh Amini Sarteshnizi

    2017-01-01

    Full Text Available This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS and β-glucan (BG extract (in ratios of 2.22:1.33 and 2.75:1.88 during frying and chilled storage. The oxidative stability indices and microbial counts were determined. The incorporation of two types of prebiotic dietary fibre increased frying loss and oil absorption. However, the moisture content of prebiotic sausages after production was higher than of conventional sausages and it decreased significantly during storage. The use of sausage sample containing 2.22 % RS and 1.33 % BG as a recommended formulation can decrease fat oxidation of sausages during storage due to antioxidant properties of BG extract, but higher levels of RS and BG could not be used due to further increase in fat oxidation. Total viable count increased up to day 45 and decreased afterwards. The addition of BG extract improved the antioxidant properties of sausages. Additionally, the antimicrobial properties of BG and moisture reduction could inhibit microbial growth. Moreover, the addition of RS caused an increase in thiobarbituric acid and peroxide values.

  9. Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During
Refrigerated Storage

    Science.gov (United States)

    2017-01-01

    Summary This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices and microbial counts were determined. The incorporation of two types of prebiotic dietary fibre increased frying loss and oil absorption. However, the moisture content of prebiotic sausages after production was higher than of conventional sausages and it decreased significantly during storage. The use of sausage sample containing 2.22% RS and 1.33% BG as a recommended formulation can decrease fat oxidation of sausages during storage due to antioxidant properties of BG extract, but higher levels of RS and BG could not be used due to further increase in fat oxidation. Total viable count increased up to day 45 and decreased afterwards. The addition of BG extract improved the antioxidant properties of sausages. Additionally, the antimicrobial properties of BG and moisture reduction could inhibit microbial growth. Moreover, the addition of RS caused an increase in thiobarbituric acid and peroxide values. PMID:29540982

  10. Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat.

    Science.gov (United States)

    Loetscher, Y; Kreuzer, M; Albiker, D; Stephan, R; Messikommer, R E

    2014-01-01

    A total of 3960 hens (half ISA Warren and half Dekalb White) were housed in 18 compartments with 220 hens each. The effect of replacing dietary vitamin E by sage on productivity, meat yield and oxidative stability of sausages was studied. One third of all animals received either a vitamin E deficient diet (negative control) or diets supplemented with 30 mg/kg α-tocopherylacetate (positive control) or 25 g sage leaves/kg. At slaughter, meat yield was assessed and sausages were produced (n = 12 per treatment). The omission of vitamin E did not impair the oxidative stability of the raw sausage material or the spiced sausages in comparison to the positive control. Sage supplementation improved oxidative stability after 7 m of frozen storage, but not after 1, 4 and 10 m. Spice addition during meat processing had an antioxidant effect regardless of dietary treatment. Diet supplementation of any type did not affect laying performance and sausage meat yield. Feeding antioxidants to spent hens seemed to be not as efficient as in growing chickens, while seasoning with spices during sausage production proved to be a feasible way to delay lipid oxidation.

  11. Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity.

    Science.gov (United States)

    Fougy, Lysiane; Desmonts, Marie-Hélène; Coeuret, Gwendoline; Fassel, Christine; Hamon, Erwann; Hézard, Bernard; Champomier-Vergès, Marie-Christine; Chaillou, Stéphane

    2016-07-01

    Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n = 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n = 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO2-enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness). Our study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in dietary salt intake

  12. Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

    Science.gov (United States)

    Fougy, Lysiane; Desmonts, Marie-Hélène; Coeuret, Gwendoline; Fassel, Christine; Hamon, Erwann; Hézard, Bernard; Champomier-Vergès, Marie-Christine

    2016-01-01

    ABSTRACT Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n = 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n = 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO2-enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness). IMPORTANCE Our study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in

  13. Tunnelling instability via perturbation theory

    Energy Technology Data Exchange (ETDEWEB)

    Graffi, S. (Bologna Univ. (Italy). Dip. di Matematica); Grecchi, V. (Moderna Univ. (Italy). Dip. di Matematica); Jona-Lasinio, G. (Paris-11 Univ., 91 - Orsay (France). Lab. de Physique Theorique et Hautes Energies)

    1984-10-21

    The semiclassical limit of low lying states in a multiwell potential is studied by rigorous perturbative techniques. In particular tunnelling instability and localisation of wave functions is obtained in a simple way under small deformations of symmetric potentials.

  14. Fluctuations and Instability in Sedimentation

    KAUST Repository

    Guazzelli, É lisabeth; Hinch, John

    2011-01-01

    This review concentrates on the fluctuations of the velocities of sedimenting spheres, and on the structural instability of a suspension of settling fibers. For many years, theoretical estimates and numerical simulations predicted the fluctuations

  15. Edge instabilities of topological superconductors

    Energy Technology Data Exchange (ETDEWEB)

    Hofmann, Johannes S. [Institut fuer Theoretische Physik und Astrophysik, Universitaet Wuerzburg (Germany); Max-Planck-Institut fuer Festkoerperforschung, Stuttgart (Germany); Assaad, Fakher F. [Institut fuer Theoretische Physik und Astrophysik, Universitaet Wuerzburg (Germany); Schnyder, Andreas P. [Max-Planck-Institut fuer Festkoerperforschung, Stuttgart (Germany)

    2016-07-01

    Nodal topological superconductors display zero-energy Majorana flat bands at generic edges. The flatness of these edge bands, which is protected by time-reversal and translation symmetry, gives rise to an extensive ground state degeneracy and a diverging density of states. Therefore, even arbitrarily weak interactions lead to an instability of the flat-band edge states towards time-reversal and translation-symmetry broken phases, which lift the ground-state degeneracy. Here, we employ Monte Carlo simulations combined with mean-field considerations to examine the instabilities of the flat-band edge states of d{sub xy}-wave superconductors. We find that attractive interactions induce a complex s-wave pairing instability together with a density wave instability. Repulsive interactions, on the other hand, lead to ferromagnetism mixed with spin-triplet pairing at the edge. We discuss the implications of our findings for experiments on cuprate high-temperature superconductors.

  16. Instability of ties in compression

    DEFF Research Database (Denmark)

    Buch-Hansen, Thomas Cornelius

    2013-01-01

    Masonry cavity walls are loaded by wind pressure and vertical load from upper floors. These loads results in bending moments and compression forces in the ties connecting the outer and the inner wall in a cavity wall. Large cavity walls are furthermore loaded by differential movements from...... the temperature gradient between the outer and the inner wall, which results in critical increase of the bending moments in the ties. Since the ties are loaded by combined compression and moment forces, the loadbearing capacity is derived from instability equilibrium equations. Most of them are iterative, since...... exact instability solutions are complex to derive, not to mention the extra complexity introducing dimensional instability from the temperature gradients. Using an inverse variable substitution and comparing an exact theory with an analytical instability solution a method to design tie...

  17. Summary of longitudinal instabilities workshop

    Energy Technology Data Exchange (ETDEWEB)

    Chasman, R.

    1976-01-01

    A five-day ISABELLE workshop on longitudinal instabilities was held at Brookhaven, August 9-13, 1976. About a dozen outside accelerator experts, both from Europe and the U.S.A., joined the local staff for discussions of longitudinal instabilities in ISABELLE. An agenda of talks was scheduled for the first day of the workshop. Later during the week, a presentation was given on the subject ''A more rigorous treatment of Landau damping in longitudinal beam instabilities''. A few progress meetings were held in which disagreements regarding calculations of coupling impedances were clarified. A summary session was held on the last day. Heavy emphasis was put on single bunched beam instabilities in the microwave region extending above the cut-off frequency of the ISABELLE vacuum chamber.

  18. Predicting Catastrophic BGP Routing Instabilities

    National Research Council Canada - National Science Library

    Nguyen, Lien

    2004-01-01

    .... Currently, this critical function is performed by the Border Gateway Protocol (BGP) version 4 RF01771. Like all routing protocols, BGP is vulnerable to instabilities that reduce its effectiveness...

  19. WELLBORE INSTABILITY: CAUSES AND CONSEQUENCES

    Directory of Open Access Journals (Sweden)

    Borivoje Pašić

    2007-12-01

    Full Text Available Wellbore instability is one of the main problems that engineers meet during drilling. The causes of wellbore instability are often classified into either mechanical (for example, failure of the rock around the hole because of high stresses, low rock strength, or inappropriate drilling practice or chemical effects which arise from damaging interaction between the rock, generally shale, and the drilling fluid. Often, field instances of instability are a result of a combination of both chemical and mechanical. This problem might cause serious complication in well and in some case can lead to expensive operational problems. The increasing demand for wellbore stability analyses during the planning stage of a field arise from economic considerations and the increasing use of deviated, extended reach and horizontal wells. This paper presents causes, indicators and diagnosing of wellbore instability as well as the wellbore stresses model.

  20. Monitoring of the dissemination of Salmonella in the chicken Frankfurt-sausage productionline of a sausage factory in the state of São Paulo, Brazil

    Directory of Open Access Journals (Sweden)

    Alexandre de Freitas Luiz

    2004-08-01

    Full Text Available Poultry meat and its derivatives are among the foodstuffs considered by environmental health authorities to present the highest risks to the public. A total of 185 samples were collected in five monthly batches, from different processing stages in a sausage plant that uses mechanically-deboned chicken meat (MDCM, and testedfor the presence of Salmonella. Enrichment was carried out in both Kauffman's tetrathionate broth and Rappaport-Vassiliadis broth and isolation on Salmonella-Shigella agar and brilliant-green agar. Live Salmonella bacteria were isolated from six samples of the raw meat and from the emulsion, in batches three, four, and five, but not from any sample in batches one or two. The six isolated strains were all classified as Salmonella Albany, which has not previously been reported in MDCM. Of the two enrichment broths, Rappaport-Vassiliadis gave the better results. The pattern of contamination suggests a probable common source, given that a new supplier was used in the third, fourth, and fifth months. It was also shown that the industrial cooking was effective in preventing Salmonella surviving in the final product.

  1. Genomic instability and radiation effects

    International Nuclear Information System (INIS)

    Christian Streffer

    2007-01-01

    Complete text of publication follows. Cancer, genetic mutations and developmental abnormalities are apparently associated with an increased genomic instability. Such phenomena have been frequently shown in human cancer cells in vitro and in situ. It is also well-known that individuals with a genetic predisposition for cancer proneness, such as ataxia telangiectesia, Fanconi anaemia etc. demonstrate a general high genomic instability e.g. in peripheral lymphocytes before a cancer has developed. Analogous data have been found in mice which develop a specific congenital malformation which has a genetic background. Under these aspects it is of high interest that ionising radiation can increase the genomic instability of mammalian cells after exposures in vitro an in vivo. This phenomenon is expressed 20 to 40 cell cycles after the exposure e.g. by de novo chromosomal aberrations. Such effects have been observed with high and low LET radiation, high LET radiation is more efficient. With low LET radiation a good dose response is observed in the dose range 0.2 to 2.0 Gy, Recently it has been reported that senescence and genomic instability was induced in human fibroblasts after 1 mGy carbon ions (1 in 18 cells are hit), apparently bystander effects also occurred under these conditions. The instability has been shown with DNA damage, chromosomal aberrations, gene mutation and cell death. It is also transferred to the next generation of mice with respect to gene mutations, chromosomal aberrations and congenital malformations. Several mechanisms have been discussed. The involvement of telomeres has gained interest. Genomic instability seems to be induced by a general lesion to the whole genome. The transmission of one chromosome from an irradiated cell to an non-irradiated cell leads to genomic instability in the untreated cells. Genomic instability increases mutation rates in the affected cells in general. As radiation late effects (cancer, gene mutations and congenital

  2. Aerodynamic instability: A case history

    Science.gov (United States)

    Eisenmann, R. C.

    1985-01-01

    The identification, diagnosis, and final correction of complex machinery malfunctions typically require the correlation of many parameters such as mechanical construction, process influence, maintenance history, and vibration response characteristics. The progression is reviewed of field testing, diagnosis, and final correction of a specific machinery instability problem. The case history presented addresses a unique low frequency instability problem on a high pressure barrel compressor. The malfunction was eventually diagnosed as a fluidic mechanism that manifested as an aerodynamic disturbance to the rotor assembly.

  3. Surgical treatment of chest instability

    International Nuclear Information System (INIS)

    Kitka, M.; Masek, M.

    2015-01-01

    Fractures of the ribs is the most common thoracic injury after blunt trauma. Chest wall instability (flail chest) is a common occurrence in the presence of multiple ribs fracture. Unilateral or bilateral fractures more ribs anteriorly or posteriorly will produce enough instability that paradoxical respiratory motion results in hypoventilation of an unacceptable degree. Open approach and surgical stabilisation of the chest preserved pulmonary function, improved pain control, minimized posttraumatic deformities and shorter back to work time. (author)

  4. Beam Instabilities in Hadron Synchrotrons

    CERN Document Server

    Métral, E; Bartosik, H; Biancacci, N; Buffat, X; Esteban Muller, J F; Herr, W; Iadarola, G; Lasheen, A; Li, K; Oeftiger, A; Pieloni, T; Quartullo, D; Rumolo, G; Salvant, B; Schenk, M; Shaposhnikova, E; Tambasco, C; Timko, H; Zannini, C; Burov, A; Banfi, D; Barranco, J; Mounet, N; Boine-Frankenheim, O; Niedermayer, U; Kornilov, V; White, S

    2016-01-01

    Beam instabilities cover a wide range of effects in particle accelerators and they have been the subjects of intense research for several decades. As the machines performance was pushed new mechanisms were revealed and nowadays the challenge consists in studying the interplays between all these intricate phenomena, as it is very often not possible to treat the different effects separately. The aim of this paper is to review the main mechanisms, discussing in particular the recent developments of beam instability theories and simulations.

  5. Microsatellite instability in bladder cancer

    DEFF Research Database (Denmark)

    Gonzalez-Zulueta, M; Ruppert, J M; Tokino, K

    1993-01-01

    Somatic instability at microsatellite repeats was detected in 6 of 200 transitional cell carcinomas of the bladder. Instabilities were apparent as changes in (GT)n repeat lengths on human chromosome 9 for four tumors and as alterations in a (CAG)n repeat in the androgen receptor gene on the X...... or larger (> 2 base pairs) alterations in repeat length. All six tumors were low stage (Ta-T1), suggesting that these alterations can occur early in bladder tumorigenesis....

  6. Waves and instabilities in plasmas

    International Nuclear Information System (INIS)

    Chen, L.

    1987-01-01

    The contents of this book are: Plasma as a Dielectric Medium; Nyquist Technique; Absolute and Convective Instabilities; Landau Damping and Phase Mixing; Particle Trapping and Breakdown of Linear Theory; Solution of Viasov Equation via Guilding-Center Transformation; Kinetic Theory of Magnetohydrodynamic Waves; Geometric Optics; Wave-Kinetic Equation; Cutoff and Resonance; Resonant Absorption; Mode Conversion; Gyrokinetic Equation; Drift Waves; Quasi-Linear Theory; Ponderomotive Force; Parametric Instabilities; Problem Sets for Homework, Midterm and Final Examinations

  7. Instability following total knee arthroplasty.

    Science.gov (United States)

    Rodriguez-Merchan, E Carlos

    2011-10-01

    Background Knee prosthesis instability (KPI) is a frequent cause of failure of total knee arthroplasty. Moreover, the degree of constraint required to achieve immediate and long-term stability in total knee arthroplasty (TKA) is frequently debated. Questions This review aims to define the problem, analyze risk factors, and review strategies for prevention and treatment of KPI. Methods A PubMed (MEDLINE) search of the years 2000 to 2010 was performed using two key words: TKA and instability. One hundred and sixty-five initial articles were identified. The most important (17) articles as judged by the author were selected for this review. The main criteria for selection were that the articles addressed and provided solutions to the diagnosis and treatment of KPI. Results Patient-related risk factors predisposing to post-operative instability include deformity requiring a large surgical correction and aggressive ligament release, general or regional neuromuscular pathology, and hip or foot deformities. KPI can be prevented in most cases with appropriate selection of implants and good surgical technique. When ligament instability is anticipated post-operatively, the need for implants with a greater degree of constraint should be anticipated. In patients without significant varus or valgus malalignment and without significant flexion contracture, the posterior cruciate ligament (PCL) can be retained. However, the PCL should be sacrificed when deformity exists particularly in patients with rheumatoid arthritis, previous patellectomy, previous high tibial osteotomy or distal femoral osteotomy, and posttraumatic osteoarthritis with disruption of the PCL. In most cases, KPI requires revision surgery. Successful outcomes can only be obtained if the cause of KPI is identified and addressed. Conclusions Instability following TKA is a common cause of the need for revision. Typically, knees with deformity, rheumatoid arthritis, previous patellectomy or high tibial osteotomy, and

  8. Instability of enclosed horizons

    Science.gov (United States)

    Kay, Bernard S.

    2015-03-01

    We point out that there are solutions to the scalar wave equation on dimensional Minkowski space with finite energy tails which, if they reflect off a uniformly accelerated mirror due to (say) Dirichlet boundary conditions on it, develop an infinite stress-energy tensor on the mirror's Rindler horizon. We also show that, in the presence of an image mirror in the opposite Rindler wedge, suitable compactly supported arbitrarily small initial data on a suitable initial surface will develop an arbitrarily large stress-energy scalar near where the two horizons cross. Also, while there is a regular Hartle-Hawking-Israel-like state for the quantum theory between these two mirrors, there are coherent states built on it for which there are similar singularities in the expectation value of the renormalized stress-energy tensor. We conjecture that in other situations with analogous enclosed horizons such as a (maximally extended) Schwarzschild black hole in equilibrium in a (stationary spherical) box or the (maximally extended) Schwarzschild-AdS spacetime, there will be similar stress-energy singularities and almost-singularities—leading to instability of the horizons when gravity is switched on and matter and gravity perturbations are allowed for. All this suggests it is incorrect to picture a black hole in equilibrium in a box or a Schwarzschild-AdS black hole as extending beyond the past and future horizons of a single Schwarzschild (/Schwarzschild-AdS) wedge. It would thus provide new evidence for 't Hooft's brick wall model while seeming to invalidate the picture in Maldacena's ` Eternal black holes in AdS'. It would thereby also support the validity of the author's matter-gravity entanglement hypothesis and of the paper ` Brick walls and AdS/CFT' by the author and Ortíz.

  9. History of shoulder instability surgery.

    Science.gov (United States)

    Randelli, Pietro; Cucchi, Davide; Butt, Usman

    2016-02-01

    The surgical management of shoulder instability is an expanding and increasingly complex area of study within orthopaedics. This article describes the history and evolution of shoulder instability surgery, examining the development of its key principles, the currently accepted concepts and available surgical interventions. A comprehensive review of the available literature was performed using PubMed. The reference lists of reviewed articles were also scrutinised to ensure relevant information was included. The various types of shoulder instability including anterior, posterior and multidirectional instability are discussed, focussing on the history of surgical management of these topics, the current concepts and the results of available surgical interventions. The last century has seen important advancements in the understanding and treatment of shoulder instability. The transition from open to arthroscopic surgery has allowed the discovery of previously unrecognised pathologic entities and facilitated techniques to treat these. Nevertheless, open surgery still produces comparable results in the treatment of many instability-related conditions and is often required in complex or revision cases, particularly in the presence of bone loss. More high-quality research is required to better understand and characterise this spectrum of conditions so that successful evidence-based management algorithms can be developed. IV.

  10. Ionospheric modification and parametric instabilities

    International Nuclear Information System (INIS)

    Fejer, J.A.

    1979-01-01

    Thresholds and linear growth rates for stimulated Brillouin and Raman scattering and for the parametric decay instability are derived by using arguments of energy transfer. For this purpose an expression for the ponderomotive force is derived. Conditions under which the partial pressure force due to differential dissipation exceeds the ponderomotive force are also discussed. Stimulated Brillouin and Raman scattering are weakly excited by existing incoherent backscatter radars. The parametric decay instability is strongly excited in ionospheric heating experiments. Saturation theories of the parametric decay instability are therefore described. After a brief discussion of the purely growing instability the effect of using several pumps is discussed as well as the effects of inhomogenicity. Turning to detailed theories of ionospheric heating, artificial spread F is discussed in terms of a purely growing instability where the nonlinearity is due to dissipation. Field-aligned short-scale striations are explained in terms of dissipation of the parametrically excited Langmuir waves (plasma oscillations): they might be further amplified by an explosive instability (except the magnetic equator). Broadband absorption is probably responsible for the 'overshoot' effect: the initially observed level of parametrically excited Langmuir waves is much higher than the steady state level

  11. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    1995-01-01

    Sausages with added Staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six factor fractional design. The numbers of surviving Staphylococcus xylosus, lactic acid bacteria......, pH, free fatty acids and residual amounts of nitrite and nitrate were measured. The effects of temperature and different ingredients on the chemical and bacterial data were tested using multiple linear regression and analysis of variance. The study showed that numbers of surviving Staphylococcus...... of glucose and Pediococcus pentosaceus. On the other hand pH was increased by addition of nitrate. The pH-lowering effect of glucose was small when temperature was low. The residual levels of nitrite and nitrate were increased by addition of nitrate, but then increased and decreased, respectively...

  12. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

    Directory of Open Access Journals (Sweden)

    Sonia Hernandez Garcia

    2010-06-01

    Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

  13. Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages

    Directory of Open Access Journals (Sweden)

    Hanna Lethycia Wolupeck

    Full Text Available ABSTRACT: The present study aimed to assess the antibiotic resistance in 54 indigenous Lactobacillus plantarum isolated from artisanal fermented sausages. The confirmation of the strain species was performed by multiplex-PCR assay. Antibiotic resistance was assessed by disk diffusion (DD and Minimum Inhibitory Concentration (MIC methods. Of 54 L. plantarum, 44 strains were genotypically confirmed as L. plantarum and 3 as Lactobacillus pentosus. The highest resistance rates were to ampicillin and streptomycin. The highest susceptibility rates were shown to tetracycline, chloramphenicol and penicillin G. None of the strains showed multidrug resistance. Resistance rates by DD and MIC were not different (P>0.05 for ampicillin, chloramphenicol, erythromycin and penicillin G. Future research should assess the genetic mechanisms underlying the phenotypic resistance in Lactobacillus strains to screen the potential probiotic strains for the development of functional meat products.

  14. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

    Directory of Open Access Journals (Sweden)

    Monique Zagorec

    2017-09-01

    Full Text Available Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage.

  15. Bioavailability of Dietary Omega-3 Fatty Acids Added to a Variety of Sausages in Healthy Individuals.

    Science.gov (United States)

    Köhler, Anton; Heinrich, Johanna; von Schacky, Clemens

    2017-06-19

    A low Omega-3 Index (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in erythrocytes) is associated with cardiac, cerebral, and other health issues. Intake of EPA and DHA, but not of alpha-linolenic acid (ALA), increases the Omega-3 Index. We investigated bioavailability, safety, palatability and tolerability of EPA and DHA in a novel source: a variety of sausages. We screened 96 healthy volunteers, and recruited 44 with an Omega-3 Index Omega-3 Index increased from 4.18 ± 0.54 to 5.72 ± 0.66% ( p Omega-3 Index per intake of EPA and DHA we observed was higher than for other sources previously studied, indicating superior bioavailability. As increasing production of EPA and DHA is difficult, improvements of bioavailability can facilitate reaching the target range for the Omega-3 Index (8-11%).

  16. Identification of Transgenic Organisms Based on Terahertz Spectroscopy and Hyper Sausage Neuron

    Science.gov (United States)

    Liu, J.; Li, Zh.; Hu, F.; Chen, T.; Du, Y.; Xin, H.

    2015-03-01

    This paper presents a novel approach for identifi cation of terahertz (THz) spectra of genetically modifi ed organisms (GMOs) based on hyper sausage neuron (HSN), and THz transmittance spectra of some typical transgenic sugarbeet samples are investigated to demonstrate its feasibility. Principal component analysis (PCA) is applied to extract features of the spectrum data, and instead of the original spectrum data, the feature signals are fed into the HSN pattern recognition, a new multiple weights neural network (MWNN). The experimental result shows that the HSN model not only can correctly classify different types of transgenic sugar-beets, but also can reject nonsimilar samples of the same type. The proposed approach provides a new effective method for detection and identification of genetically modified organisms by using THz spectroscopy.

  17. Hyper sausage neuron: Recognition of transgenic sugar-beet based on terahertz spectroscopy

    Science.gov (United States)

    Liu, Jianjun; Li, Zhi; Hu, Fangrong; Chen, Tao; Du, Yong; Xin, Haitao

    2015-01-01

    This paper presents a novel approach for identification of terahertz (THz) spectral of genetically modified organisms (GMOs) based on Hyper Sausage Neuron (HSN), and THz transmittance spectra of some typical transgenic sugar-beet samples are investigated to demonstrate its feasibility. Principal component analysis (PCA) is applied to extract features of the spectrum data, and instead of the original spectrum data, the feature signals are fed into the HSN pattern recognition, a new multiple weights neural network (MWNN). The experimental result shows that the HSN model not only can correctly classify different types of transgenic sugar-beets, but also can reject identity non similar samples in the same type. The proposed approach provides a new effective method for detection and identification of GMOs by using THz spectroscopy.

  18. Preservation of canned Vienna sausage by combination of heat and radiation

    International Nuclear Information System (INIS)

    Incze, K.; Farkas, J.; Zukal, E.

    1973-01-01

    Since no texture improver is permitted in Hungarian Vienna sausage, the heat treatment necessary for bacteriological safety causes texture and consistency problems with this type of product. The aim of the investigations was to lower the heat damage by using a combination of mild heat treatment and irradiation. During the experiments an irradiation dose of 0.45 Mrad was combined with heat treatments of various F 0 values (0.2-0.5). F 0 of the control was 1.9. Naturally contaminated samples were used. Storage temperature was 30 0 C, storage time up to 2 months. Combination of irradiation (0.45 Mrad) and heat treatment (F 0 =0.4) - regardless of the sequence - gave satisfactory results in shelf-life and excellent results in organoleptic properties as compared to traditionally heat treated samples. This statement is valid for uninoculated samples only. (F.J.)

  19. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

    Science.gov (United States)

    Zagorec, Monique; Champomier-Vergès, Marie-Christine

    2017-01-01

    Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products. Consequently, the physiology of this bacterium regarding functions involved in growth, survival, and metabolism during meat storage and processing are well known. This species exhibits a wide genomic diversity that can be observed when studying different strains and on which probably rely its multiple facets in meat products: starter, spoiler, or protective culture. The emerging exploration of the microbial ecology of meat products also revealed the multiplicity of bacterial interactions L. sakei has to face and their various consequences on microbial quality and safety at the end of storage. PMID:28878171

  20. Analysis of microbiological contamination in mixed pressed ham and cooked sausage in Korea.

    Science.gov (United States)

    Park, Myoung-Su; Wang, Jun; Park, Joong-Hyun; Forghani, Fereidoun; Moon, Jin-San; Oh, Deog-Hwan

    2014-03-01

    The objective of this study was to investigate the microbial contamination levels (aerobic bacteria plate count [APC], coliforms, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes) in mixed pressed ham and cooked sausage. A total of 180 samples were collected from factories with and without hazard analysis critical control point (HACCP) systems at four steps: after chopping (AC), after mixing (AM), cooling after the first heating process, and cooling after the second heating process. For ham, APCs and coliform and E. coli counts increased when ingredients were added to the meat at the AC step. Final product APC was 1.63 to 1.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in nine (15.0%) and six (10.0%) samples, respectively, but only at the AC and AM steps and not in the final product. Sausage results were similar to those for ham. The final product APC was 1.52 to 3.85 log CFU/g, and coliforms and E. coli were not detected. S. aureus and L. monocytogenes were found in 29 (24.2%) and 25 (20.8%) samples at the AC and AM steps, respectively, but not in the final product. These results indicate that the temperature and time of the first and second heating are of extreme importance to ensure the microbiological safety of the final product regardless of whether a HACCP system is in place. Microorganism contamination must be monitored regularly and regulations regarding sanitization during processing should be improved. Education regarding employee personal hygiene, environmental hygiene, prevention of cross-contamination, ingredient control, and step-by-step process control is needed to reduce the risk of food poisoning.

  1. OPTIMIZATION OF CONTROL ACTIONS IN THE FORMULATION OF SAUSAGE PRODUCTS IN THE PRESENCE OF TECHNOLOGICAL DEFECTS

    Directory of Open Access Journals (Sweden)

    A. V. Tokarev

    2015-01-01

    Full Text Available The problem of optimization of food additives in compounding of sausages for elimination of defects in meat raw materials at production management is considered in article. The mathematical problem definition and algorithm of its decision is offered. Formally the task is classified as a combinatory problem of integer linear programming which purpose is providing a set functional and technological and the taste of the final product at the minimum cost of unit of mass offood additives. The offered algorithm of the decision realizes a method of step-by-step creation of the decision with elimination of the unpromising options defined on the basis of recurrence relations. An example of determining the optimal set of food additives for the production of a particular case, when the recipe sausage "Stolichnaya" contains large amounts of fat-containing raw materials. To solve the problem of binding and emulsifying oily materials, as shown in the article are necessary supplements which together would contain: phosphate (pH regulator, water-retaining agent, antioxidant, emulsifier, thickener, gelling agent, animal protein (filler, coloring agent retainer color, flavor intensifier. For example, it was presented with a set of six different food additives with their technological and functional properties of flavor and cost. It was necessary to determine which of these to include in the food additives formulated so as to on the one hand they ultimately comprise a predetermined set of specified properties, and on the other - of the total cost was minimal. Solving this problem with the use of the considered algorithm was found the optimal set of food additives, which completely cover the set. This kit contains all the necessary ingredients for the task, and their total cost is minimal, unlike other possible combinations. The algorithm is realized in program system "MultiMeat Expert" in system of support of decision-making.

  2. Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model.

    Science.gov (United States)

    Janßen, Dorothee; Eisenbach, Lara; Ehrmann, Matthias A; Vogel, Rudi F

    2018-04-20

    Fresh meat harbors autochthonous microbiota with unknown risk potential, which is introduced in raw fermented sausages. Their growth can be limited by the use of safe, competitive starter strains. In the lack of time and cost-effective methods to track those starters at strain level, their assertiveness upon meat fermentation is widely unknown. Lactobacillus (L.) sakei and L. curvatus, which can be isolated from a variety of habitats, are frequently used as starter cultures. We monitored the assertiveness of 9 L. sakei and 9 L. curvatus strains in a model fermentation using MALDI-TOF-MS. An "in-house" MALDI-TOF-MS database with sub-proteome spectra of L. sakei and L. curvatus strains, as well as members of the autochthonous, spontaneously growing meat microbiota was established, validated and recognition rates were determined for each L. curvatus and L. sakei strain used. Competition studies were performed with standardized sausage batter, which was inoculated with a total of 10 6 cells of sets of 4-5 strains each of L. sakei and L. curvatus and 10 6 Staphylococcus carnosus ssp. carnosus cells. The pH and redox potential were monitored continuously. On days 0, 2 and 5 samples were taken to determine the CfU/g and a total of 96 isolates per sample were identified via MALDI-TOF-MS. MALDI-TOF-MS generally proved suitable for identification of isolates on strain level within the starter sets employed, but the recognition rate varied depending on the strain. Competition studies revealed dominance or co-dominance of strains within each set. However, their assertiveness significantly depended on the composition of the strain sets. Still, co-dominance or cooperation appeared effective to outgrow other members of the autochthonous meat microbiota, rather than dominance of single strains. For the latter, the ability to produce bacteriocins suggested itself for a crucial role in the assertiveness of starter strains. Copyright © 2018 Elsevier B.V. All rights reserved.

  3. The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages

    Science.gov (United States)

    Berizi, E.; Shekarforoush, S. S.; Mohammadinezhad, S.; Hosseinzadeh, S.; Farahnaki, A.

    2017-01-01

    The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results showed that replacing fat with inulin led to a significant energy content reduction of up to 64% (with 6% inulin and 12% water). In addition, color measurement, sensory evaluation and TPA were comparable to the traditional product in the inulin treated samples. The overall acceptability of all experimental groups was adequate; therefore, inulin is suggested as a good replacement for fat in emulsion type sausages. PMID:29387097

  4. Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages

    Science.gov (United States)

    Jin, Sang-Keun; Yang, Han-Sul; Choi, Jung-Seok

    2017-01-01

    This study was performed to investigate the effect of Gleditsia sinensis Lam. extract on the physicochemical properties of emulsion-type pork sausages during storage at 10°C for 4 wk. Treatments were as follows: (C, control; T1, sodium ascorbate 0.05%; T2, Gleditsia sinensis Lam. 0.05%; T3, Gleditsia sinensis Lam. 0.1%; T4, Gleditsia sinensis Lam. 0.2%; T5, Gleditsia sinensis Lam. 0.1% + sodium ascorbate 0.05%). The values of pH, moisture content, lightness, redness, and sensory attributes were all significantly decreased, while the yellowness, chroma, hue angle, and texture properties were increased during storage with increase of the Gleditsia sinensis Lam. extract added. In addition, the antioxidant activity and antimicrobial activity in the sausages displayed significant increases (psausages, it could be applied to meat products as a natural preservatives. PMID:28515651

  5. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time

    DEFF Research Database (Denmark)

    Olesen, Pelle Thonning; Meyer, Anne Boye Strunge; Stahnke, Louise Heller

    2004-01-01

    The volatile profiles of fermented sausages made with either Staphylococcus xylosus or Staphylococcus carnosus starter cultures were studied with regard to the influence of salt concentration, ripening time and three different combinations of curing ingredients-nitrate, nitrite or nitrite...... throughout maturation. Curing salts had a pronounced effect on the level of volatile compounds. In particular, curing with nitrate instead of nitrite resulted in a striking difference. Generally, nitrate increased the level of volatile compounds compared to nitrite, whereas ascorbate had only a small...... observed depending on whether S. xylosus or S. carnosus were used as starter culture. In particular the effects of nitrate was much more predominant in the sausages made with S. carnosus than S. xylosus....

  6. Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties.

    Science.gov (United States)

    Lago, Amanda M T; Vidal, Ana C C; Schiassi, Maria C E V; Reis, Tatiana; Pimenta, Carlos; Pimenta, Maria E S G

    2017-02-01

    In this study, we evaluated the effect of minced fish (MF) inclusion on the acceptance of tilapia sausages. One hundred consumers participated in the sensory acceptance test in relation to the attributes appearance, color, aroma, flavor, texture, overall impression, and purchase intent. The tests were conducted using the same composition of ingredients, varying only the raw material (MF and fillet), resulting in 5 different formulations. To represent the results of the sensory attributes, we generated internal preference maps through principal component analysis and parallel factor analysis, as well as frequency histograms. The data showed greater acceptability for the sample produced with 50% MF, although all had shown satisfactory results. We conclude that inclusion of MF can be suitable in the preparation of fish sausage due to high consumer acceptance. © 2017 Institute of Food Technologists®.

  7. Impact of casing damaging on aflatoxin B1 concentration during the ripening of dry-fermented meat sausages.

    Science.gov (United States)

    Pleadin, Jelka; Kovačević, Dragan; Perković, Irena

    2015-01-01

    The aim of this article is to investigate the impact of casing damaging on the formation of aflatoxin B1 (AFB1) during the ripening of dry-fermented meat sausages. The level of AFB1 contamination was determined in 24 samples using the ELISA immunoassay throughout a six-month production period. While with intact casing samples no contamination was observed throughout the whole production process, in damaged casing samples AFB1 was detected in the ripening end-stages in the range of 1.62-4.49 μg/kg. The results showed that casing damaging occurring during long-term ripening of dry-fermented sausages can cause AFB1 contamination, possibly arising on the grounds of diffusion of this mycotoxin from the product surface to its interior.

  8. COMPARISON OF PHYSICO-CHEMICAL AND SENSORY QUALITY OF SAUSAGES PREPARED FROM SPENT DUCK AND HEN MEAT

    Directory of Open Access Journals (Sweden)

    Rajesh Kumar

    2016-06-01

    Full Text Available A study was conducted to assess the comparative quality of sausages prepared from different combination of spent duck and spent hen meats in terms of physico-chemical and sensory attributes. Sausages from 75% spent duck and 25% spent hen (T1 , 50% spent duck and 50% spent hen (T2 and 25% spent duck and 75% spent hen (T3 meats were prepared by standard methods. The quality parameter studies included pH, thiobarbituric acid (TBA, tyrosine value (TV, moisture (%, protein (%, fat (% and sensory attributes. Results revealed that pH, TV, and protein showed insignificant differences between the treatments whereas TBA, moisture and fat varied significantly (p T2 > T1.

  9. RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy).

    Science.gov (United States)

    Andrighetto, C; Zampese, L; Lombardi, A

    2001-07-01

    The study was carried out to evaluate the use of randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) as a method for the identification of lactobacilli isolated from meat products. RAPD-PCR with primers M13 and D8635 was applied to the identification and intraspecific differentiation of 53 lactobacilli isolates originating from traditional fermented sausages and artisanal meat plants of the Veneto region (Italy). Most of the isolates were assigned to the species Lactobacillus sakei and Lact. curvatus; differentiation of groups of strains within the species was also possible. RAPD-PCR could be applied to the identification of lactobacilli species most commonly found in meat products. The method, which is easy and rapid to perform, could be useful for the study of the lactobacilli populations present in fermented sausages, and could help in the selection of candidate strains to use as starter cultures in meat fermentation.

  10. Evaluation of microbial contamination of ready-to-eat foods (pizza, frankfurters, sausages) in the city of Ilam

    OpenAIRE

    Akbar Eslami; Zeinab Gholami; Shokofeh Nargesi; Bahareh Rostami; Moayed Avazpour

    2017-01-01

    Background: Today in the world, disease resulting from food is considered one of the most important problems in public health. This study aimed to determine the bacterial contamination of ready-to-eat foods, i.e. fast food, in Ilam city. Methods: In this cross-sectional, analytical study, 270 samples of ready-to-eat food, including pizza, frankfurters, and sausages, were randomly collected and tested for contamination with Staphylococcus aureus, Escherichia coli, Shigella sonnei, Salmonell...

  11. Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages.

    Science.gov (United States)

    Sharma, Heena; Mendiratta, S K; Agarwal, Ravi Kant; Kumar, Sudheer; Soni, Arvind

    2017-02-01

    The present study was undertaken to evaluate antimicrobial and antioxidant effect of essential oils on the quality of fresh (raw, ready to cook) chicken sausages. Several preliminary trials were carried out to optimize the level of four essential oils viz., clove oil, holybasil oil, thyme oil and cassia oil and these essential oils were incorporated at 0.25, 0.125, 0.25 and 0.125%, respectively in fresh chicken sausages. Quality evaluation and detailed storage stability studies were carried out for fresh chicken sausages for 20 days at refrigeration temperature (4 ± 1 °C). Refrigerated storage studies revealed that TBARS of control was significantly higher than treatment products whereas, total phenolics and DPPH activity was significantly lower in control. Among treatments, clove oil products had significantly lower TBARS but higher total phenolic content and DPPH activity followed by cassia oil, thyme oil and holybasil oil products. Microbial count of essential oil incorporated products were significantly lower than control and remained well below the permissible limit of fresh meat products (log 10 7 cfu/g). Cassia oil products were observed with better anti-microbial characteristics than clove oil products at 0.25% level of incorporation, whereas, thyme oil products were better than holy basil oil products at 0.125% level. Storage studies revealed that clove oil (0.25%), holy basil oil (0.125%), cassia oil (0.25%) and thyme oil (0.125%) incorporated aerobically packaged and refrigerated fresh chicken sausages had approx. 4-5, 2-3, 5-6 and 2-3 days longer shelf life than control, respectively.

  12. Neutron star pulsations and instabilities

    International Nuclear Information System (INIS)

    Lindblom, L.

    2001-01-01

    Gravitational radiation (GR) drives an instability in certain modes of rotating stars. This instability is strong enough in the case of the r-modes to cause their amplitudes to grow on a timescale of tens of seconds in rapidly rotating neutron stars. GR emitted by these modes removes angular momentum from the star at a rate which would spin it down to a relatively small angular velocity within about one year, if the dimensionless amplitude of the mode grows to order unity. A pedagogical level discussion is given here on the mechanism of GR instability in rotating stars, on the relevant properties of the r-modes, and on our present understanding of the dissipation mechanisms that tend to suppress this instability in neutron stars. The astrophysical implications of this GR driven instability are discussed for young neutron stars, and for older systems such as low mass x-ray binaries. Recent work on the non-linear evolution of the r-modes is also presented. (author)

  13. Kinetic theory of tearing instabilities

    International Nuclear Information System (INIS)

    Drake, J.F.; Lee, Y.C.

    1977-01-01

    The transition of the tearing instability from the collisional to the collisionless regime is investigated kinetically using a Fokker--Planck collision operator to represent electron-ion collisions. As a function of the collisionality of the plasma, the tearing instability falls into three regions, which are referred to as collisionless, semi-collisional, and collisional. The width Δ of the singular layer around kxB 0 =0 is limited by electron thermal motion along B 0 in the collisional and semi-collisional regimes and is typically smaller than rho/sub i/, the ion Larmor radius. Previously accepted theories, which are based on the assumption Δvery-much-greater-thanrho/sub i/, are found to be valid only in the collisional regime. The effects of density and temperature gradients on the instabilities are also studied. The tearing instability is only driven by the temperature gradient in the collisional and semi-collisional regimes. Numerical calculations indicate that the semi-collisional tearing instability is particularly relevant to present day high temperature tokamak discharges

  14. Radiation-induced chromosomal instability

    International Nuclear Information System (INIS)

    Ritter, S.

    1999-01-01

    Recent studies on radiation-induced chromosomal instability in the progeny of exposed mammalian cells were briefly described as well as other related studies. For the analysis of chromosomal damage in clones, cells were seeded directly after exposure in cell well-dish to form single cell clones and post-irradiation chromosome aberrations were scored. Both exposure to isoeffective doses of X-ray or 270 MeV/u C-ions (13 keV/μm) increased the number of clones with abnormal karyotype and the increase was similar for X-ray and for C-ions. Meanwhile, in the progeny of cells for mass cultures, there was no indication of a delayed expression of chromosomal damage up to 40 population doublings after the exposure. A high number of aberrant cells were only observed directly after exposure to 10.7 MeV/u O-ions, i.e. in the first cycle cells and decreased with subsequent cell divisions. The reason for these differences in the radiation-induced chromosomal instability between clonal isolates and mass culture has not been clarified. Recent studies indicated that genomic instability occurs at a high frequency in the progeny of cells irradiated with both sparsely and densely ionizing radiation. Such genomic instability is thought likely to increase the risk of carcinogenesis, but more data are required for a well understanding of the health risks resulting from radiation-induced delayed instability. (M.N.)

  15. Faraday instability on patterned surfaces

    Science.gov (United States)

    Feng, Jie; Rubinstein, Gregory; Jacobi, Ian; Stone, Howard

    2013-11-01

    We show how micro-scale surface patterning can be used to control the onset of the Faraday instability in thin liquid films. It is well known that when a liquid film on a planar substrate is subject to sufficient vibrational accelerations, the free surface destabilizes, exhibiting a family of non-linear standing waves. This instability remains a canonical problem in the study of spontaneous pattern formation, but also has practical uses. For example, the surface waves induced by the Faraday instability have been studied as a means of enhanced damping for mechanical vibrations (Genevaux et al. 2009). Also the streaming within the unstable layer has been used as a method for distributing heterogeneous cell cultures on growth medium (Takagi et al. 2002). In each of these applications, the roughness of the substrate significantly affects the unstable flow field. We consider the effect of patterned substrates on the onset and behavior of the Faraday instability over a range of pattern geometries and feature heights where the liquid layer is thicker than the pattern height. Also, we describe a physical model for the influence of patterned roughness on the destabilization of a liquid layer in order to improve the design of practical systems which exploit the Faraday instability.

  16. Contamination by Salmonella spp., Campylobacter spp. and Listeria spp. of most popular chicken- and pork-sausages sold in Reunion Island.

    Science.gov (United States)

    Trimoulinard, A; Beral, M; Henry, I; Atiana, L; Porphyre, V; Tessier, C; Leclercq, A; Cardinale, E

    2017-06-05

    One of the most popular meat products of the local "cuisine" is sausage composed with 100% chicken or 100% pork. In this study, we aimed to determine the presence of Salmonella spp., Campylobacter spp. and Listeria spp. in chicken- and pork-sausages, quantify Salmonella spp. population and identify the factors that could be associated with contamination in the outlets. Two hundred and three batches of pork and chicken sausages were randomly collected from 67 local outlets (supermarkets, groceries and butcher shops). Salmonella spp. was detected in 11.8% (95% confidence interval (CI): [10.0; 13.5]) of samples, Campylobacter spp. in 1.5% [0.7; 4.2] and Listeria monocytogenes in 5.9% [4.4; 7.3]. Most probable number of Salmonella spp. varied between 6cfu per gram to 320cfu per gram. Salmonella serotypes isolated from pork and chicken sausages were S. Typhimurium (45.8%), S. London (20.8%), S. Derby (16.7%), S. Newport (8.33%), S. Blockley (4.2%) and S. Weltevreden (4.17%). Using a logistic (mixed-effect) regression model, we found that Salmonella spp. contamination was positively associated with sausages sold in papers or plastic bags and no control of rodents. Chicken sausages were associated with a decreasing risk of Salmonella contamination. Listeria monocytogenes contamination was positively associated with the presence of fresh rodent droppings in the outlet and negatively when the staff was cleaning regularly their hands with soap and water or water only. All the sampled outlets of Reunion Island were not equivalent in terms of food safety measures. Increasing awareness of these traders remains a cornerstone to limit the presence of Salmonella spp. and Listeria spp. in sausages, particularly in a tropical context (high temperature and humidity). Copyright © 2017 Elsevier B.V. All rights reserved.

  17. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.

    Science.gov (United States)

    Janssens, M; Myter, N; De Vuyst, L; Leroy, F

    2012-04-01

    Quality of fermented sausages is affected by acidifying lactic acid bacteria (LAB) and colour- and flavour-promoting coagulase-negative staphylococci (CNS), whether or not used as starter culture. Artisan fermented sausages are often perceived as superior to industrial variants, partially because of the specific microbiota due to spontaneous acidification, which may be considered as an artisan characteristic. Therefore, two kinds of spontaneously acidified Belgian sausages were prepared (Belgian-type salami and Boulogne sausage), but with addition of a Staphylococcus carnosus culture. The Belgian-type salami was made from pork and beef, whereas the Boulogne sausage contained pork and horse meat. In all cases, Lactobacillus sakei was the dominant LAB species present on the raw materials and during fermentation, whereas enterococci remained present in the background. Enterobacteriaceae vanished after fermentation. The CNS species diversity on the raw materials was large and differed between the pork, beef, and horse meat. Nevertheless, this species diversity was annihilated during fermentation by the added S. carnosus culture. The volatiles fraction was mainly composed of aldehydes that originated from lipid oxidation and spices-derived compounds. Aromatic compounds that are typically associated to CNS activity, such as end-products from the metabolism of branched-chain amino acids, were not present in the Belgian-type salami and only marginally present in the Boulogne sausage. In conclusion, spontaneous acidification of Belgian-type fermented sausages leads to dominance of L. sakei and is no guarantee for bacterial contribution to the aroma profile when S. carnosus is added as a starter culture. Copyright © 2011 Elsevier Ltd. All rights reserved.

  18. Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4

    Directory of Open Access Journals (Sweden)

    Noraimah Binti Sulaiman

    2016-08-01

    Full Text Available Probiotic is a group of microorganism, mainly from lactic acid bacteria (LAB, widely used to increase functionality of various foodstuffs, including lamb which was limited by its goaty odor and short life issue. This study aimed to evaluate the characteristic of lamb sausages fermented by either Lactobacillus plantarum IIA-2C12 or L. acidophilus IIA-2B4 isolated from local cattle in Indonesia, and stored for 21 days at low temperature (4oC. Fermented lamb sausages were made with the addition of L. plantarum IIA-2C12 and L. acidophilus IIA-2B4 with three replications. The result showed that pH value, protein, and cholesterol contents of the sausages with addition of L. acidophilus IIA-2B4 were higher (P<0.05 than that of L. plantarum IIA-2C12. Meanwhile, the sausage fermented with L. plantarum IIA-2C12 had higher titratable acid (TA value, texture, and the content of fat, carbohydrate, tyrosine, lysine, myristoleic (C14:1, pentadecanoic (C15:0, heneicosanoic (C21:0 and cis-11-eicosatrienoic (C20:1 as compared to that of  L. acidophilus 2C12-2B4. Final population of LAB in the sausage fermented by L. plantarum IIA-2C12 was also higher than that of L. acidophilus IIA-2B4, yet both can be categorized as a probiotic. The differences between characteristics of the physicochemical traits and microbiological quality of the sausage fermentation associated with the addition of L. plantarum IIA-2C12 or L. acidophilus IIA-2B4. The 21 days of storage at cold temperatures with probiotics addition could extend shelf life and maintain quality of fermented sausage.

  19. Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions.

    Science.gov (United States)

    Leroy, Frédéric; Lievens, Kristoff; De Vuyst, Luc

    2005-10-01

    The kinetics of the antilisterial effect of meat-associated lactobacilli on Listeria innocua LMG 13568 were investigated during laboratory batch fermentations. During these fermentations, which were performed in a liquid meat simulation medium, a combination of process factors typical for European-style sausage fermentations was applied, such as a temperature of 20 degrees C and a representative pH and salting profile. Two bacteriocin-producing sausage isolates (Lactobacillus sakei CTC 494 and Lactobacillus curvatus LTH 1174), which have already proven efficacy in sausage trials, and one nonbacteriocinogenic, industrial strain (Lactobacillus sakei I), were evaluated. Staphylococcus carnosus 833 was included in the experiment because of its role in flavor and color development. When grown as a monoculture or upon cocultivation with L. sakei I and S. carnosus 833, L. innocua LMG 13568 developed slightly, despite the stress of low temperature, pH, lactic acid, salt, and nitrite. In contrast, when either of the bacteriocin producers was used, the L. innocua LMG 13568 population was rapidly inactivated with more than 3 log CFU ml(-1) after 2 days of fermentation. A bacteriocin-tolerant L. innocua LMG 13568 subpopulation (4 X 10(-4)) remained after bacteriocin inactivation. Thus, when the initial level of L. innocua LMG 13568 equaled 3 log CFU ml(-1), all cells were inactivated and no bacteriocin-tolerant cells were detected, even after 7 days of incubation. S. carnosus was not inactivated by the Lactobacillus bacteriocins and displayed slight growth.

  20. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.

    Science.gov (United States)

    Holko, I; Hrabě, J; Šalaková, A; Rada, V

    2013-07-01

    Common starter cultures used in fermented mutton sausages were substituted by probiotic strains of Lactobacillus acidophilus CCDM 476 and Bifidobacterium animalis 241a. Technological properties of the traditional and the probiotic sausages were compared. The potential probiotic effect was evaluated by enumeration of bifidobacteria and lactobacilli in stool samples of 15 volunteers before and after a 14-day consumption period. The numbers of lactobacilli (10(7) cfu/g) and bifidobacteria (10(3) cfu/g) in the final product did not affect the technological properties. The use of L. acidophilus as a starter culture was found more beneficial than the use of B. animalis. Even after 60 days of storage, high counts of L. acidophilus (10(6) cfu/g) were detected; on the other hand, the counts of B. animalis were under the detection limit. Regarding sensory properties, the probiotic products showed better texture, and, curiously, a reduction of the typical smell of mutton. The numbers of lactobacilli in stool samples increased significantly after the consumption of the probiotic sausages. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage

    Directory of Open Access Journals (Sweden)

    Rubén Domínguez

    2016-05-01

    Full Text Available Objective: To assess the effect of three commercial starter cultures on microbial counts, physicochemical changes, volatile profile and sensory characteristics of dry-cured foal sausage. Methods: Microbial counts (lactic acid bacteria, Enterobacteriaceae, total viable counts and yeast, proximate parameters (moisture, fat and protein, colour analysis, texture analysis (texture profile analysis test, volatile compounds (solid-phase microextraction-gas chromatography-mass spectrometer technique and sensory analysis were evaluated in the drycured foal sausages using the standard food analysis techniques. Results: The results revealed that the use of starter cultures increased the number of lactic acid bacteria and total viable counts, while completely reduced Enterobacteriaceae count. Started sausages presented the lowest value of pH, while CX and FL batches had the highest protein amount. In contrast, the use of starter cultures did not affect the other physicochemical parameters. According to volatile profile, there were no differences between batches in total volatile compounds, however, control batch presented the highest amount of aldehydes, derived from lipid oxidation. The sensory analysis showed low differences. Control batch presented higher flavour intensity and lower acid taste score and black pepper odour than inoculated batches. Conclusions: As a general conclusion, the use of starter cultures contributed to improve the hygienic quality with low impact in physicochemical and sensory properties.

  2. Why Toluca’s chorizos are famous? Perception, reputation, identity and culinary tradition of a sausage that arrived to stay

    Directory of Open Access Journals (Sweden)

    Quintero-Salazar B

    2017-12-01

    Full Text Available This document presents the history of how the fame and reputation of the most representative Toluca sausages was constructed from its beginnings to the present day. The document begins explaining the concept of foods with differentiated quality, especially meat products are. Subsequently, the way in which the pork arrived to Mexico and how it was adapted to the Toluca Valley and its implications. After, the explanation on how the production of this meat product, especially chorizo, made Toluca a famous city. Next, unique characteristics of the sausage including type of ingredients, morphology of the product, kinds and varieties are explained. Finally, a reflection is done on the importance of value traditional meat products from an integral perspective. It is concluded that chorizo toluqueño is something more than a food or a sausage, being a fundamental element of Toluca gastronomic heritage of the territory and a specific know-how that has been passed from generation to generation, and that must be revalued.

  3. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.

    Science.gov (United States)

    Rubio, Raquel; Jofré, Anna; Martín, Belén; Aymerich, Teresa; Garriga, Margarita

    2014-04-01

    A total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%) were the main species detected. A further selection of potential probiotic starter cultures for fermented sausages focused on Lactobacillus as the most technologically relevant genus in this type of product. Lactobacilli strains were evaluated for their ability to grow in vitro in the processing conditions of fermented sausages and for their functional and safety properties, including antagonistic activity against foodborne pathogens, survival from gastrointestinal tract conditions (acidity, bile and pancreatin), tyramine production, antibiotic susceptibility and aggregation capacity. The best strains according to the results obtained were Lactobacillus casei/paracasei CTC1677, L. casei/paracasei CTC1678, Lactobacillus rhamnosus CTC1679, L. gasseri CTC1700, L. gasseri CTC1704, Lactobacillus fermentum CTC1693. Those strains were further assayed as starter cultures in model sausages. L. casei/paracasei CTC1677, L. casei/paracasei CTC1678 and L. rhamnosus CTC1679 were able to lead the fermentation and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria, confirming their suitability as probiotic starter cultures. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages.

    Science.gov (United States)

    Chouliara, I; Samelis, J; Kakouri, A; Badeka, A; Savvaidis, I N; Riganakos, K; Kontominas, M G

    2006-10-01

    Changes in microbiological and physicochemical quality attributes resulting from the use of irradiation in the production of Greek dry fermented sausage were investigated as a function of fermentation/ripening time. Results showed that irradiating meat/fat trimmings at 2 or 4kGy prior to sausage production eliminated natural contamination with Listeria spp., and reduced pseudomonads, enterococci and pathogenic staphylococci, and enterobacteria, to less than 2 and 1logcfug(-1), respectively. Pseudomonads were very sensitive (>3.4 log reduction) to either radiation dose. Yeasts were the most resistant followed by inherent lactic acid bacteria; their reductions on the trimmings were radiation dose-dependent. Residual effects of irradiation were noted against enterococci, but not against gram-negatives which died off fast during fermentation even in non-irradiated samples. Growth of the starter bacteria, Lactobacillus pentosus and Staphylococcus carnosus, inoculated in the sausage batters post-irradiation was unaffected by the 2 or 4kGy pre-treatment of the trimmings. Irradiation had little or no effect at the end of ripening period (28 days) on pH, moisture content and color (parameters L(∗), a(∗), and b(∗)). Changes in TBA values were small but statistically significant with irradiated samples having higher TBA values than control samples.

  5. Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages.

    Science.gov (United States)

    Hierro, E; de La Hoz, L; Ordóñez, J A

    1999-03-01

    The role of the starter culture and meat endogenous enzymes on the free amino acid and amine contents of dry fermented sausages was studied. Five batches of sausages were prepared. The control batch was manufactured with aseptic ingredients without microbial inoculation. The other four experimental batches were manufactured with aseptic ingredients inoculated with Lactobacillus plantarum 4045 or Micrococcus-12 or L. plantarum 4045 and Micrococcus-12 or L. plantarum 4045 and Staphylococcus sp. Their effects on pH, a(w), myofibrillar proteins, and free amino acid and amine contents were studied. Sausages inoculated only with L. plantarum 4045 or with this starter combined with a Micrococcaceae had the lowest pH as a result of carbohydrate fermentation. In all batches similar patterns were observed for myofibrillar proteins and free amino acids which could indicate that meat endogenous proteases play an important role in proteolytic phenomena. No changes were observed in the amine fraction, indicating that the strains used as starter cultures did not show amino acid decarboxylase activity.

  6. Eating quality of UK-style sausages varying in price, meat content, fat level and salt content.

    Science.gov (United States)

    Sheard, P R; Hope, E; Hughes, S I; Baker, A; Nute, G R

    2010-05-01

    Thirty-six brands of pork sausage were purchased from a total of 10 retailers over a 4 months period and assessed for eating quality. The brands included 5 of the 10 most popular sausages in the UK, 4 basic, 14 standard, 10 premium and 8 healthy eating brands. The average price, meat content, fat content and salt content was 3.31 pounds/kg, 62%, 17% and 1.6%, respectively, but there were wide differences in price (1.08 pound/kg-5.23 pounds/kg), meat content (32-97%), fat content (2.1-29.1%) and salt content (0.5-2.5%). Sausages were assessed by a trained sensory panel using 100mm unstructured line scales and 14 descriptors (skin toughness, firmness, juiciness, pork flavour, fattiness, meatiness, particle size, cohesiveness, saltiness, sweet, acidic, bitter and metallic) including overall liking. The declared meat content was positively correlated with price, skin toughness, firmness, pork flavour, meatiness, particle size and perceived saltiness (r=0.5 or better). The declared fat content was positively correlated with fattiness and sweetness (r=0.42 or better) but not juiciness. There was no significant correlation between declared salt content and perceived saltiness. A principal component analysis showed that the first two principal components accounted for 51% of the variability in the data. Products could be separated into four quadrants according to their price, meat content, fat content and their associated eating quality attributes. Copyright (c) 2009 Elsevier Ltd. All rights reserved.

  7. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace.

    Science.gov (United States)

    Savadkoohi, Sobhan; Hoogenkamp, Henk; Shamsi, Kambiz; Farahnaky, Asgar

    2014-08-01

    The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples. The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (ΔE) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages.

    Science.gov (United States)

    Jin, Sang-Keun; Yang, Han-Sul; Choi, Jung-Seok

    2017-01-01

    This study was performed to investigate the effect of Gleditsia sinensis Lam. extract on the physicochemical properties of emulsion-type pork sausages during storage at 10°C for 4 wk. Treatments were as follows: (C, control; T1, sodium ascorbate 0.05%; T2, Gleditsia sinensis Lam. 0.05%; T3, Gleditsia sinensis Lam. 0.1%; T4, Gleditsia sinensis Lam. 0.2%; T5, Gleditsia sinensis Lam. 0.1% + sodium ascorbate 0.05%). The values of pH, moisture content, lightness, redness, and sensory attributes were all significantly decreased, while the yellowness, chroma, hue angle, and texture properties were increased during storage with increase of the Gleditsia sinensis Lam. extract added. In addition, the antioxidant activity and antimicrobial activity in the sausages displayed significant increases ( p <0.05). Therefore, although it was concluded that the addition of Gleditsia sinensis Lam. extract is not effective for improvement of the physical properties compared to chemical additives in sausages, it could be applied to meat products as a natural preservatives.

  9. Kinetic theory of tearing instability

    International Nuclear Information System (INIS)

    Hazeltine, R.D.; Dobrott, D.; Wang, T.S.

    1975-01-01

    The guiding-center kinetic equation with Fokker-Planck collision term is used to study, in cylindrical geometry, a class of dissipative instabilities of which the classical tearing mode is an archetype. Variational solution of the kinetic equation obviates the use of an approximate Ohm's law or adiabatic assumption, as used in previous studies, and it provides a dispersive relation which is uniformly valid for any ratio of wave frequency to collision frequency. One result of using the rigorous collision operator is the prediction of a new instability. This instability, driven by the electron temperature gradient, is predicted to occur under the long mean-free path conditions of present tokamak experiments, and has significant features in common with the kink-like oscillations observed in such experiments

  10. Hydrodynamick instabilities on ICF capsules

    International Nuclear Information System (INIS)

    Haan, S.W.

    1991-01-01

    This article summarizes our current understanding of hydrodynamic instabilities as relevant to ICF. First we discuss classical, single mode Rayleigh-Taylor instability, and nonlinear effects in the evolution of a single mode. Then we discuss multimode systems, considering: (1) the onset of nonlinearity; (2) a second order mode coupling theory for weakly nonlinear effects, and (3) the fully nonlinear regime. Two stabilization mechanisms relevant to ICF are described next: gradient scale length and convective stabilization. Then we describe a model which is meant to estimate the weakly nonlinear evolution of multi-mode systems as relevant to ICF, given the short-wavelength stabilization. Finally, we discuss the relevant code simulation capability, and experiments. At this time we are quite optimistic about our ability to estimate instability growth on ICF capsules, but further experiments and simulations are needed to verify the modeling. 52 refs

  11. [Patellar instability : diagnosis and treatment].

    Science.gov (United States)

    Ngo, Trieu Hoai Nam; Martin, Robin

    2017-12-13

    The aim of this paper is to present recent advances in surgical management of patellar instability. Several anatomical factors were reported to promote instability. We propose to classify them in two groups. Extra articular factors are valgus and torsion deformity. Articular factors include trochlea and patella dysplasia, tibial tubercle lateralization and medial patellofemoral ligament (MPFL) insufficiency. Acute patellar dislocations are treated conservatively, with exception for osteochondral and MPFL avulsion fractures that require acute reinsertion. Surgery is considered for recurrent instability. As we aim for a correction of all contributing elements, we prefer a two stages approach. Extra articular factors are treated first by osteotomy, followed by articular factors after 4-6 months. This allows separate rehabilitation protocols.

  12. Pierce instability and bifurcating equilibria

    International Nuclear Information System (INIS)

    Godfrey, B.B.

    1981-01-01

    The report investigates the connection between equilibrium bifurcations and occurrence of the Pierce instability. Electrons flowing from one ground plane to a second through an ion background possess a countable infinity of static equilibria, of which only one is uniform and force-free. Degeneracy of the uniform and simplest non-uniform equilibria at a certain ground plan separation marks the onset of the Pierce instability, based on a newly derived dispersion relation appropriate to all the equilibria. For large ground plane separations the uniform equilibrium is unstable and the non-uniform equilibrium is stable, the reverse of their stability properties at small separations. Onset of the Pierce instability at the first bifurcation of equilibria persists in more complicated geometries, providing a general criterion for marginal stability. It seems probable that bifurcation analysis can be a useful tool in the overall study of stable beam generation in diodes and transport in finite cavities

  13. Performance through Deformation and Instability

    Science.gov (United States)

    Bertoldi, Katia

    2015-03-01

    Materials capable of undergoing large deformations like elastomers and gels are ubiquitous in daily life and nature. An exciting field of engineering is emerging that uses these compliant materials to design active devices, such as actuators, adaptive optical systems and self-regulating fluidics. Compliant structures may significantly change their architecture in response to diverse stimuli. When excessive deformation is applied, they may eventually become unstable. Traditionally, mechanical instabilities have been viewed as an inconvenience, with research focusing on how to avoid them. Here, I will demonstrate that these instabilities can be exploited to design materials with novel, switchable functionalities. The abrupt changes introduced into the architecture of soft materials by instabilities will be used to change their shape in a sudden, but controlled manner. Possible and exciting applications include materials with unusual properties such negative Poisson's ratio, phononic crystals with tunable low-frequency acoustic band gaps and reversible encapsulation systems.

  14. Telomere dysfunction and chromosome instability

    Energy Technology Data Exchange (ETDEWEB)

    Murnane, John P., E-mail: jmurnane@radonc.ucsf.edu [Department of Radiation Oncology, University of California San Francisco, 2340 Sutter Street, San Francisco, CA 94143-1331 (United States)

    2012-02-01

    The ends of chromosomes are composed of a short repeat sequence and associated proteins that together form a cap, called a telomere, that keeps the ends from appearing as double-strand breaks (DSBs) and prevents chromosome fusion. The loss of telomeric repeat sequences or deficiencies in telomeric proteins can result in chromosome fusion and lead to chromosome instability. The similarity between chromosome rearrangements resulting from telomere loss and those found in cancer cells implicates telomere loss as an important mechanism for the chromosome instability contributing to human cancer. Telomere loss in cancer cells can occur through gradual shortening due to insufficient telomerase, the protein that maintains telomeres. However, cancer cells often have a high rate of spontaneous telomere loss despite the expression of telomerase, which has been proposed to result from a combination of oncogene-mediated replication stress and a deficiency in DSB repair in telomeric regions. Chromosome fusion in mammalian cells primarily involves nonhomologous end joining (NHEJ), which is the major form of DSB repair. Chromosome fusion initiates chromosome instability involving breakage-fusion-bridge (B/F/B) cycles, in which dicentric chromosomes form bridges and break as the cell attempts to divide, repeating the process in subsequent cell cycles. Fusion between sister chromatids results in large inverted repeats on the end of the chromosome, which amplify further following additional B/F/B cycles. B/F/B cycles continue until the chromosome acquires a new telomere, most often by translocation of the end of another chromosome. The instability is not confined to a chromosome that loses its telomere, because the instability is transferred to the chromosome donating a translocation. Moreover, the amplified regions are unstable and form extrachromosomal DNA that can reintegrate at new locations. Knowledge concerning the factors promoting telomere loss and its consequences is

  15. Instabilities of higher dimensional compactifications

    International Nuclear Information System (INIS)

    Accetta, F.S.

    1987-02-01

    Various schemes for cosmological compactification of higher dimensional theories are considered. Possible instabilities which drive the ground state with static internal space to de Sitter-like expansion of all dimensions are discussed. These instabilities are due to semiclassical barrier penetration and classical thermal fluctuations. For the case of the ten dimensional Chapline-Manton action, it is possible to avoid such difficulties by balancing one-loop Casimir corrections against monopole contributions from the field strength H/sub MNP/ and fermionic condensates. 10 refs

  16. Radiation-induced transgenerational instability.

    Science.gov (United States)

    Dubrova, Yuri E

    2003-10-13

    To date, the analysis of mutation induction has provided an irrefutable evidence for an elevated germline mutation rate in the parents directly exposed to ionizing radiation and a number of chemical mutagens. However, the results of numerous publications suggest that radiation may also have an indirect effect on genome stability, which is transmitted through the germ line of irradiated parents to their offspring. This review describes the phenomenon of transgenerational instability and focuses on the data showing increased cancer incidence and elevated mutation rates in the germ line and somatic tissues of the offspring of irradiated parents. The possible mechanisms of transgenerational instability are also discussed.

  17. Taming Instabilities in Plasma Discharges

    International Nuclear Information System (INIS)

    Klinger, T.; Krahnstover, N. O.; Mausbach, T.; Piel, A.

    2000-01-01

    Recent experimental work on taming instabilities in plasma discharges is discussed. Instead of suppressing instabilities, it is desired to achieve control over their dynamics, done by perturbing appropriately the current flow in the external circuit of the discharge. Different discrete and continuous feedback as well as open-loop control schemes are applied. Chaotic oscillations in plasma diodes are controlled using the OGY discrete feedback scheme. This is demonstrated both in experiment and computer simulation. Weakly developed ionization wave turbulence is tamed by continuous feedback control. Open-loop control of stochastic fluctuations - stochastic resonance - is demonstrated in a thermionic plasma diode. (author)

  18. Helical instability in film blowing process: Analogy to buckling instability

    Science.gov (United States)

    Lee, Joo Sung; Kwon, Ilyoung; Jung, Hyun Wook; Hyun, Jae Chun

    2017-12-01

    The film blowing process is one of the most important polymer processing operations, widely used for producing bi-axially oriented film products in a single-step process. Among the instabilities observed in this film blowing process, i.e., draw resonance and helical motion occurring on the inflated film bubble, the helical instability is a unique phenomenon portraying the snake-like undulation motion of the bubble, having the period on the order of few seconds. This helical instability in the film blowing process is commonly found at the process conditions of a high blow-up ratio with too low a freezeline position and/or too high extrusion temperature. In this study, employing an analogy to the buckling instability for falling viscous threads, the compressive force caused by the pressure difference between inside and outside of the film bubble is introduced into the simulation model along with the scaling law derived from the force balance between viscous force and centripetal force of the film bubble. The simulation using this model reveals a close agreement with the experimental results of the film blowing process of polyethylene polymers such as low density polyethylene and linear low density polyethylene.

  19. Verification of rapid method for estimation of added food colorant type in boiled sausages based on measurement of cross section color

    Science.gov (United States)

    Jovanović, J.; Petronijević, R. B.; Lukić, M.; Karan, D.; Parunović, N.; Branković-Lazić, I.

    2017-09-01

    During the previous development of a chemometric method for estimating the amount of added colorant in meat products, it was noticed that the natural colorant most commonly added to boiled sausages, E 120, has different CIE-LAB behavior compared to artificial colors that are used for the same purpose. This has opened the possibility of transforming the developed method into a method for identifying the addition of natural or synthetic colorants in boiled sausages based on the measurement of the color of the cross-section. After recalibration of the CIE-LAB method using linear discriminant analysis, verification was performed on 76 boiled sausages, of either frankfurters or Parisian sausage types. The accuracy and reliability of the classification was confirmed by comparison with the standard HPLC method. Results showed that the LDA + CIE-LAB method can be applied with high accuracy, 93.42 %, to estimate food color type in boiled sausages. Natural orange colors can give false positive results. Pigments from spice mixtures had no significant effect on CIE-LAB results.

  20. Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator

    Science.gov (United States)

    Aditya Wardana, Ata; Dewanti Widyaningsih, Tri

    2017-12-01

    Sausage spoilage has been identified as a cause of some food poisoning cases. Development of a bioindicator film is one of the alternative methods to detect sausage deterioration. The objectives of this paper were to develop a bioindicator edible films (BEF) from tapioca starch (TS), agar, and red cabbage juice (RC), and to evaluate its performance on sausage deterioration detection. The experiment had a 3x3 randomized factorial experimental design (agar: 3, 5, 7% by weight of TS; RC: 10, 15, 20% v/v based on 100% of suspension). Glycerol was used as the plasticizer. The results showed that the addition of agar into the film solution increased the thickness, elongation, and tensile strength, and decreased water vapour transmission rate (WVTR). While the addition of RC increased the thickness, but decreased elongation, tensile strength, and WVTR. BEF consisting of 2% tapioca starch, 7% (w/w) agar and 10 % (v/v) RC was chosen to apply on sausage. It could detect an increase in the microbial population and in the pH variations as result of sausage deterioration at 24, 48, and 72 h shown through color changes of BEF from bright purple at 0 h to light purple, dark purple-blue, and purple-green color respectively.