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Sample records for sausage instability

  1. "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 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...... observed experimentally. Most importantly, it suggests that the "sausaging" phenomenon is neither caused by a mechanical failure of the vessel wall due to a high blood pressure nor is it due to standing pressure waves caused by the beating of the heart. Rather, it is the expression of a general instability...

  2. Sausage and kink oscillations in astrophysical disk configurations.

    Science.gov (United States)

    Griv, Evgeny

    2011-05-13

    The development of hydrodynamic oscillations in various rotating astrophysical disks ranging from planetary rings to galaxies is studied analytically. The dispersion relation of wave propagation is derived. Modes of oscillation are examined from this dispersion relation that are suitable for obtaining information not just on oscillations but also on some instability properties of the disk-shaped structure. It is shown that unstable oscillations of different types, sausage compression and kink bending, may be excited effectively due to the Jeans gravitational instability and the kink transverse instability, respectively. The obtained results for the sausage oscillations may be applicable for such phenomena as the appearance of the in-plane spiral and circular structures, while the case for the kink mode is more relevant for the systematic vertical corrugations of astrophysical disks.

  3. 9 CFR 319.140 - Sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Sausage. 319.140 Section 319.140 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh Sausage § 319.140...

  4. 9 CFR 319.143 - Breakfast sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Breakfast sausage. 319.143 Section 319.143 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh Sausage § 319.143...

  5. 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.

  6. 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.

  7. Utilization of chickpea flour in sausages.

    Science.gov (United States)

    Verma, M M; Ledward, D A; Lawrie, R A

    1984-01-01

    'English' type fresh skinless sausages were prepared in which some of the meat (mutton, pork or beef) was replaced on a protein to protein basis by chickpea flour. The acceptability of mutton sausages containing chickpea flour was not affected at levels of substitution up to 40%, whereas pork and beef sausages were significantly less acceptable at substitution levels above 30%. In all the sausages incorporation of chickpea flour led to increased cooking losses and softer textures. Incorporation of chickpea flour caused discoloration of the raw sausages which became more prominent during storage at 0°C. Copyright © 1984. Published by Elsevier Ltd.

  8. THE MICROBIOLOGY OF SOUTH AFRICAN DRIED SAUSAGE

    African Journals Online (AJOL)

    S. Afr. J. Anim. Sci. 6, 199-206 (1976). THE MICROBIOLOGY OF SOUTH AFRICAN DRIED SAUSAGE ... Furthermore, microbiological control should be introduced, especially for pathogenic bacterial. Dried sausage is a traditional and ... positive staphylococci in foods, was used for detecting coagulasepositive staphylococci ...

  9. 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.

  10. 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......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...... chromatography/mass spectrometry, the effluent evaluated by sniffing and the sausages assessed by a trained panel. The study showed that sausages fermented with Staphylococcus xylosus contained several fragrant esters that were not found in control sausages without microbial growth. Control sausages had...... an unpleasant, rancid odour compared to sausages with Staphylococcus xylosus, indicating that the esterase activity of Staphylococcus xylosus or other microorganisms is very important in order to obtain the proper fermented sausage aroma.Although sausages with Staphylococcus xylosus contained the highest...

  11. 9 CFR 319.144 - Whole hog sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Whole hog sausage. 319.144 Section 319.144 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh Sausage § 319.144...

  12. Determination of microbial contamination sources at a Frankfurter sausage processing line

    OpenAIRE

    GÜNGÖR, Ebru; Gökoğlu, Nalan

    2010-01-01

    This study was conducted to determine microbial contamination sources during sausage processing. The samples were taken at 6 different stages of the sausage processing line in a local plant. Minced meat, sausage batter, stuffed sausage, cooked sausage, peeled sausage, and pasteurized sausage samples were examined microbiologically. Moreover, spices and ice water used in production, personnel hands, and equipment were examined. Counts of total aerobic mesophilic bacteria, Staphylococcus aureus...

  13. 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

  14. 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.

  15. Chosen quality parameters of pork sausage produced without curing mixture.

    Science.gov (United States)

    Kostecki, Adam; Bilska, Agnieszka; Danyluk, Bożena

    2015-01-01

    The aim of this study was to determine the influence of the dried celeriac juice addition, as a nitrogenous compounds sources, on the quality of the experimental pork sausage. In the sausages with vegetable preparation addition and in traditionally cured sausages amount of the sodium nitrate (III) and sodium nitrate (V) was determined (in the batter and 24 h after production). Moreover the total number of aerobic bacteria, number of coli forms, anaerobic survived bacteria, coagulase positive staphylococci, Listeria monocytogenes and occurrence of Salmonella in 25 g (according to Polish Standards) was determined during sausages storing (after 2, 14 and 21 days). Also sensory evaluation was carried out (after 2 and 14 days). After 2, 7, 14 and 21 days the amount of drip loss in the package was determined. Result. In the experimental sausage produced with the addition of vegetable preparation (E0), the content was 2.2 times higher of sodium nitrate (V) while sodium nitrate (III) three times lower, compared to traditionally cured sausages (K). In the E0 sausages faster aerobic microorganisms proliferation was observed. However, in these products, in comparison to the control group (K), no higher contamination with coliform bacteria, anaerobic sporulating bacteria, coagulase positive Staphylococci, Listeria monocytogenes or Salmonella was found. The sensory evaluation (colour in cross-section, flavour, taste, consistency) showed no statistically significant difference between the experimental sausages. Conclusions. In the sausages produced with dried celeriac juice addition there was above twice more sodium nitrate (V) and threefold less sodium nitrate (III) in comparison to traditionally cured sausages and faster growth of aerobic bacteria was demonstrated. Sensory quality of 'cold' and 'hot' sausages without curing salt was worse, but the score num. nd. The aim of this study was to determine the influence of the dried celeriac juice addition, as a nitrogenous

  16. 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.

  17. 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

  18. Surface mycobiota on Argentinean dry fermented sausages.

    Science.gov (United States)

    Castellari, Claudia; Quadrelli, Ana María; Laich, Federico

    2010-08-15

    The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of fermented sausages (short and long ripening time) at two times of the year (winter and summer) and at different types of plants (artisanal and industrial). A total of 342 samples were examined and 822 isolates belonging to six genera and 16 fungal species were identified. In most cases, Penicillium was the genus most frequently isolated. Penicillium nalgiovense, P. nordicum, P. solitum and P. chrysogenum were the most abundant species. The characteristics of the plants and the season were the influencing factors on the composition of the mycobiota. Under conditions of high humidity and in ripening rooms with reduced ventilation, Mucor racemosus was most prevalent. Eurotium amstelodami and Aspergillus spp were detected mainly during the summer when the temperature was higher. A high number of species isolated from the surface of the sausage was also isolated from air samples. Geotrichum candidum, Alternaria infectoria and P. glabrum were found only in air samples. P. chrysogenum, P. nalgiovense and P. nordicum showed different levels of antibacterial activity in sensitive bioassay with Micrococcus luteus. Copyright 2010 Elsevier B.V. All rights reserved.

  19. 9 CFR 319.145 - Italian sausage products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Italian sausage products. 319.145 Section 319.145 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh...

  20. 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 319.141 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh...

  1. 9 CFR 319.142 - Fresh beef sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fresh beef sausage. 319.142 Section 319.142 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh...

  2. 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 319.160 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Uncooked, Smoked Sausage...

  3. A new cause of spoilage in goose sausages.

    Science.gov (United States)

    Iacumin, Lucilla; Manzano, Marisa; Panseri, Sara; Chiesa, Luca; Comi, Giuseppe

    2016-09-01

    The aim of this work was to determine the microorganisms present and to investigate their metabolites that cause spoilage of many goose sausages produced in Friuli, a northeast region of Italy. The defect was observed by sensorial analysis using the "needle probing" technique; the spoiled sausages were unsafe and not marketable. Despite the addition of starter, the microorganisms, particularly enterococci and Enterobacteriaceae, grew during ripening and produced a large amount of biogenic amines; therefore, these sausages represented a risk to consumers. The production of those compounds was confirmed in vitro. Furthermore, a second cause of spoilage was attributed to moulds that grew during ripening; the fungi grew between the meat and casing, producing a large amount of total volatile nitrogen, and consequently an ammonia smell was present either in the ripening area or in the sausages. This is the first description of this type of defect in goose sausages. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

    Directory of Open Access Journals (Sweden)

    Osmar Roberto Dalla Santa

    2014-12-01

    Full Text Available The most promising microorganisms for use as starter cultures are those isolated from the native microbiota of traditional fermented products. The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage. Strains of Lactobacillus plantarum 503 and 341 have the potential for use as starter cultures in the manufacture of Italian sausage type. The population of lactic acid bacteria in sausages was >8 log CFU.g-1 during fermentation, which caused the pH to decrease to <4.5. This decrease in pH and the water activity of < 0.90 of sausages ensures the safety and preservation of this product. Sausages produced with these lactic cultures fulfill the requirements for microbiological quality and composition of Italian sausage type. Our results suggest the possibility of using these starter cultures for the production of sausages with peculiar characteristics that contribute to the identity of the product.

  5. 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

  6. Nutrient Composition of Retail Samples of Australian Beef Sausages.

    Science.gov (United States)

    Cunningham, Judy; Nguyen, Van; Adorno, Paul; Droulez, Veronique

    2015-11-19

    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.

  7. [Fatty acid content of sausages manufactured in Venezuela].

    Science.gov (United States)

    Araujo de Vizcarrondo, C; Martín, E

    1997-06-01

    The moisture and lipid content as well as the fatty acid composition of sausages were determined. Lipids were extracted and purified with a mixture of cloroform/methanol 2:1. Fatty acids in the lipid extract were methylated with 4% sulfuric acid/methanol solution and later were separated as methyl esters by gas liquid cromatography (GLC). Sausages presented a lipid content between 7.10% for canned sausages and 35.23% for the cocktail type. Most of the fatty acids were monounsatured with oleic acid as the major component with values between 42.54% for ham sausage and 48.83% for francfort type. Satured fatty acids followed, with palmitic acid as the major component in a range between 21.46% and 26.59% for bologna and Polaca sausage respectively. Polyunsaturated fatty acids were present in less quantities with concentration of linoleic acid between 8.5% (cotto salami type) and 12.60% (cocktail type). Turkey and poultry sausages presented a higher content of polyunsaturated and less saturated fatty acids than the other types of sausages studied.

  8. 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.

  9. Clinton and the Process to Pass NAFTA: Making Sausage

    Science.gov (United States)

    2002-01-01

    NATIONAL DEFENSE UNIVERSITY NATIONAL WAR COLLEGE CLINTON AND THE PROCESS TO PASS NAFTA : MAKING SAUSAGE LtCol CHRIS D. McMENOMY, USMC...00-00-2002 to 00-00-2002 4. TITLE AND SUBTITLE Clinton and the Process to Pass NAFTA : Making Sausage 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c...PAGE unclassified Standard Form 298 (Rev. 8-98) Prescribed by ANSI Std Z39-18 CLINTON AND THE PROCESS TO PASS NAFTA : MAKING SAUSAGE President

  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. Dose-dependent changes of chemical attributes in irradiated sausages.

    Science.gov (United States)

    Nam, K C; Lee, E J; Ahn, D U; Kwon, J H

    2011-05-01

    To determine the effects of irradiation on the chemical attributes of sausages, TBARS values, volatile compounds, gaseous compounds, and hydrocarbons of vacuum-packaged sausages were analyzed during 60 d of refrigerated storage. A sulfur-containing volatile (dimethyl disulfide), a gas (methane), and radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane) were mainly detected in irradiated sausages and the concentrations of these compounds were irradiation dose-dependent with R(2) = 0.9585, 0.9431, and 0.9091-0.9977, respectively. Especially methane and a few hydrocarbons were detected only in irradiated sausages and their amounts were dose-dependent. On the other hand, TBARS values, other off-odor volatiles (carbon disulfide, hexanal), and gases (carbon monoxide, carbon dioxide) were found both in irradiated and nonirradiated sausages. Therefore, it is suggested that radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane), dimethyl disulfide, and methane can be used as markers for irradiated sausages. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  12. [Devitalization of salmonellal bacteria in boiled and smoked sausages].

    Science.gov (United States)

    Iordanov, I; Zakhariev, Ts; Dimitrov, Ia

    1980-01-01

    Laboratory and production experiments were carried for devitalizing bouillon cultures of 7 serological types of salmonella. The laboratory experiments (73) were made in water bath, the bouillon cultures being heated following the thermic curve for the production of boiled-fumigated sausages. The production experiments (11) were carried out on sausages having a diameter of: 30-40 mm, 50-60mm and 80-100 mm. The density of bacterial cells in the bouillon and in the meat mass was 2-42.10(6)/cm3. It was proved that in vitro the critical temperature for the devitalization of salmonellas was 62 degrees C (S. enteritidis, S. agona, S. typhimurium, S. oranienburg, S. choleraesnis, S. anatum, S. lexington). During the production experiments on the sausage 'in the Macedonian fashion', the 'Kamchia' sausage (ø50-60 mm) and the 'Roussé' sausage, the salmonellas tested (S. typhimurium, S. enteritidis, S. oranienburg, S. choleraesnis ans S. dublin) showed a critical devitalization temperature of 64 degrees C. It was proved that the devitalization of salmonellas depended on the critical temperature reached and was not influenced by the type of salmonella, the diameter and the structure of the sausages. For the isolation of salmonella bacteria from thermically treated meat products a preliminary enrichment in peptone water is necessary during 18-20 hours and a second sowing on hard and in liquid selective food media.

  13. Physico-Chemical Characteristics of Pork Sausage during Refrigerated Storage

    Directory of Open Access Journals (Sweden)

    S. Wilfred Ruban

    2009-06-01

    Full Text Available A study to compare the effectiveness of Tapioca Starch (TS and Potato Flour (PF for preparation of pork sausage with 50 per cent lean and 30 per cent low value meat (Head, Heart and Tongue in the ratio of 70:15:15 was carried out. Sausages were prepared with 5 per cent level of PF and 7 per cent of TS and were subjected to physico-chemical characteristics viz., pH, shear force, TBARS and TV to study the keeping quality at refrigerated storage (4±10C for 30 days. Inclusion of 30 per cent low value meat had not much effect compared to full meat sausages. The results revealed that during storage there was a highly significant (P<0.01 decrease in pH, hear force, and increase in TBARS and TV with the increase in storage days in both the treatments. Sausages prepared with 5 per cent PF and 7 per cent TS were acceptable upto 25 days of refrigerated storage (4±10C. Sausages with potato flour had lower values of TBARS and hence considered more acceptable compared to TS incorporated sausages. [Vet. World 2009; 2(3.000: 95-97

  14. Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model.

    Science.gov (United States)

    Chen, Qian; Kong, Baohua; Sun, Qinxiu; Dong, Fujia; Liu, Qian

    2015-12-01

    The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus brevis, and Lactobacillus fermentum isolated from Harbin dry sausage were evaluated for their potential antioxidant activity. The in vitro results showed that P. pentosaceus had the strongest H2O2 resistance, radical scavenging activity, reducing power, and inhibition of lipid peroxidation (Pacid-reactive substance and carbonyl formation, while it also reduced the sulfhydryl loss in sausages (Pantioxidant starter culture in fermented meat products. Copyright © 2015. Published by Elsevier Ltd.

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

    Directory of Open Access Journals (Sweden)

    Aiping Gong

    2017-07-01

    Full Text Available 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.

  16. Spatial damping of propagating sausage waves in coronal cylinders

    Science.gov (United States)

    Guo, Ming-Zhe; Chen, Shao-Xia; Li, Bo; Xia, Li-Dong; Yu, Hui

    2015-09-01

    Context. Sausage modes are important in coronal seismology. Spatially damped propagating sausage waves were recently observed in the solar atmosphere. Aims: We examine how wave leakage influences the spatial damping of sausage waves propagating along coronal structures modeled by a cylindrical density enhancement embedded in a uniform magnetic field. Methods: Working in the framework of cold magnetohydrodynamics, we solve the dispersion relation (DR) governing sausage waves for complex-valued, longitudinal wavenumber k at given real angular frequencies ω. For validation purposes, we also provide analytical approximations to the DR in the low-frequency limit and in the vicinity of ωc, the critical angular frequency separating trapped from leaky waves. Results: In contrast to the standing case, propagating sausage waves are allowed for ω much lower than ωc. However, while able to direct their energy upward, these low-frequency waves are subject to substantial spatial attenuation. The spatial damping length shows little dependence on the density contrast between the cylinder and its surroundings, and depends only weakly on frequency. This spatial damping length is of the order of the cylinder radius for ω ≲ 1.5vAi/a, where a and vAi are the cylinder radius and the Alfvén speed in the cylinder, respectively. Conclusions: If a coronal cylinder is perturbed by symmetric boundary drivers (e.g., granular motions) with a broadband spectrum, wave leakage efficiently filters out the low-frequency components.

  17. The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

    Directory of Open Access Journals (Sweden)

    Šojić Branislav V.

    2011-01-01

    Full Text Available In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower cooked sausage, made with addition of 5% inulin, (sausage A were examined and compared with those of conventionally cooked sausage (sausage B. Chemical composition was evaluated according to standard ISO methods. Instrumental measurements of colour (L

  18. 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.

  19. 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 (psodium nitrate than did control sausages (psodium nitrite and nitrate levels.

  20. Traditional 'air-dried' fermented sausages from Central Germany.

    Science.gov (United States)

    Lücke, Friedrich-Karl; Vogeley, Ingo

    2012-04-01

    Traditional varieties of fermented pork sausages from Central Germany are different from related meat products in various aspects. First, they are prepared from "warm" pork immediately after slaughter. The meat is then minced, mixed with spices and minimal amounts of sugars, salt and nitrate, and the stuffed sausages ripen for a minimum of 6-8 weeks at temperatures below 15 °C. Second, surface mould growth during ripening is regularly removed or suppressed. The manufacturing methods require a minimum of investments and labour and reflect the socio-economic situation in the manufacturing area. The sausages have a good record of safety, and a preliminary risk assessment indicates that pathogens are kept under sufficient control by the extended ripening at low temperatures. Small-scale (artisanal) manufacture of these products is only possible with a flexible interpretation of the hygienic principles set up in current legislation. Copyright © 2011 Elsevier Ltd. All rights reserved.

  1. Effect of Pigments on Quality Characteristics of Pork Sausages

    Directory of Open Access Journals (Sweden)

    Cunliu Zhou

    2012-10-01

    Full Text Available The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat with two levels of sodium nitrite (0 and 0.015%, or three levels (0.1%, 0.2% and 0.3% of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of a* values, sensory color, flavor and overall acceptance scores, but the significant reduction of b* values, TBA values and VBN values (p<0.05. Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.

  2. Detection of Hepatitis E Virus RNA in Raw Cured Sausages and Raw Cured Sausages Containing Pig Liver at Retail Stores in Switzerland.

    Science.gov (United States)

    Giannini, Petra; Jermini, Marco; Leggeri, Lorenzo; Nüesch-Inderbinen, Magdalena; Stephan, Roger

    2018-01-01

    Hepatitis E virus (HEV) is the causative agent of an acute and self-limiting hepatitis and is increasingly detected in food products containing pork. In this study, 102 raw sausages containing pig liver (mortadella di fegato) and 18 raw pork sausages (salami type sausage) collected at retail level in a region of southern Switzerland were screened for the presence of HEV by quantitative real-time reverse transcription PCR. HEV was detected in 12 (11.8%) of 102 mortadella di fegato products but not in any of the salami sausages. Viral loads in the mortadella di fegato sausages ranged from log HEV 2.3 to 5.7 genome copies per gram of food product. This study identifies mortadella di fegato type sausages made with raw pig liver as a potential source of HEV infection in humans.

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

    DEFF Research Database (Denmark)

    Arildsen Jakobsen, Louise Margrethe; 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...... the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.......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...

  4. Cheese powder as an ingredient in emulsion sausages

    DEFF Research Database (Denmark)

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

    2017-01-01

    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...

  5. Shoulder Instability

    Science.gov (United States)

    ... Causes & Risk FactorsIs shoulder instability the same as shoulder dislocation?No. The signs of dislocation and instability might ... the same to you–weakness and pain. However, dislocation occurs when your shoulder goes completely out of place. The shoulder ligaments ...

  6. 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 ...

  7. Frankfurter Type Sausage Production with Sunflower Oil Substitution

    OpenAIRE

    Ertaş, A. Hamdi; KARABAŞ, Gülay

    1998-01-01

    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

  8. The microbiology of South African dried sausage | Holzapfel | South ...

    African Journals Online (AJOL)

    South African Journal of Animal Science. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 6, No 1 (1976) >. Log in or Register to get access to full text downloads. Username, Password, Remember me, or Register. The microbiology of South African dried sausage.

  9. 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.

  10. 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

    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...... and rye bran added to sausages decreased 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...

  11. 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.

  12. Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures

    National Research Council Canada - National Science Library

    Frece, Jadranka; Kovacevic, Dragan; Kazazic, Snjezana; Mrvcic, Jasna; Vahcic, Nada; Jezek, Damir; Hruskar, Mirjana; Babic, Ivona; Markov, Ksenija

    2014-01-01

    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...

  13. Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

    Directory of Open Access Journals (Sweden)

    Joseph M. Wambui

    2016-01-01

    Full Text Available The nutritive, textural, and sensory properties of commercial fresh rabbit sausages and their interactions were evaluated. The mean contents of moisture, protein, fat, ash, and carbohydrate were 43.89 ± 1.66%, 9.82 ± 2.71%, 22.37 ± 1.7%, 2.99 ± 0.10%, and 20.94 ± 3.05%, respectively. Conversely, the mean values of hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were 103.36 ± 3.48 N, −4.54 ± 1.58 N s, 3.38 ± 0.67 mm, 0.15 ± 0.03, 16.07 ± 3.20 N, and 55.73 ± 20.44 N mm, respectively. The moisture and protein contents showed significant negative correlation while three remaining nutritive properties showed significant positive correlation with textural properties (P<0.05 for all parameters. The score for nonparametric ranking of sensory properties like appearance/colour, flavour, juiciness, and tenderness ranged from 28.28 to 38.78, 29.41 to 35.91, 30.06 to 37.38, 26.75 to 40.69, and 29.03 to 36.75, respectively. In conclusion, rabbit sausages formulated with low quantities of moisture and protein result in hard sausages with low acceptability by sensory panellist. To improve the sausages, it is recommended that processors develop an optimal formulation.

  14. Partial typification of artisanal sausages in Toluca City: Green chorizo

    Directory of Open Access Journals (Sweden)

    Baciliza Quintero-Salazar

    2011-06-01

    Full Text Available Chorizo verde is a traditional sausage that forms part of the culinary heritage from the Valle de Toluca, however its morphologic and physicochemical basic characteristics are unknown. The aim of this study was to analyze some morphological (caliber and length and physicochemical (pH, aw, L * a * b * parameters of this traditional sausage, through samples obtained from 14 establishments, including: traditional markets (n=8, establishments specializing in the sale of traditional meat products (n =3 and supermarkets (n=3 in Toluca city. It was found that caliber, aw, and L * and b * not showed significant difference among the sausages analyzed (P>0.05. However, the length, pH and a* showed a significant difference (P<0.05 with respect to the type of establishment where it was offered. The green chorizo that is sold in the city of Toluca has features well-defined: length (9.81 cm, caliber (35.6 mm, aw (0.94, pH (4.7, besides L * (46.12, a * (- 8.32 and b * (16.24 that makes of this traditional meat product a food that should be characterized integrally.

  15. Effect of the Addition of Powder on the Physico-chemical Characteristics of Sausage

    Directory of Open Access Journals (Sweden)

    S. K. Jin

    2013-12-01

    Full Text Available 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 (p<0.05. Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05. As the addition of SCP increased, the sausage 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 (p<0.05. The addition of SCP to sausage significantly (p<0.05 increased the ammonia content (by 0.5% SCP and aromatic amino acid concentrations (by 1.0% SCP (p<0.05. Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05. As expected, the observed changes in a*, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05. These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

  16. Shoulder instability

    African Journals Online (AJOL)

    2011-09-02

    Sep 2, 2011 ... Honorary Consultant, Shoulder and Elbow Unit, Department of Orthopaedic Surgery, University of Cape Town. Basil Vrettos is a shoulder ... Head, Shoulder and Elbow Unit, Princess Alice Orthopaedic Unit, Groote Schuur Hospital. Steve Roche heads ..... tidirectional instability is physiotherapy. • Surgery for ...

  17. 2-acetyl-1-pyrroline - key aroma compound in Mediterranean dried sausages

    DEFF Research Database (Denmark)

    Stahnke, Marie Louise Heller

    2000-01-01

    and Southern types were attributed to a burned coffee odour from smoke in the smoked sausages and a popcorn note in the Mediterranean products covered with mould. The two compounds were 2-furfurylthiol and 2-acetyl-1-pyrroline, respectively. An analysis of five dried, moulded sausages showed that the surface...

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

    OpenAIRE

    Bruna Rafaela Dallabona; Laura Beatriz Karam; Roberta Wagner; Dayse Aline Ferreira Silva Bartolomeu; Jorge Daniel Mikos; João Gabriel Phabiano Francisco; Renata Ernlund Freitas Macedo; Peter Gaberz Kirschnik

    2013-01-01

    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, instrumen...

  19. 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

  20. 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 volatile compounds from the sausages were collected by dynami...

  1. 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 descripti...

  2. Effect of d-allulose on rheological properties of chicken breast sausage.

    Science.gov (United States)

    Hadipernata, M; Ogawa, M; Hayakawa, S

    2016-09-01

    d-Allulose (Alu), a rare sugar, was applied to chicken breast sausage as a sucrose (Suc) substitute. The ratio (w/w) of Alu to Suc in sugar that was added to the sausage batter was 0/1 (A0S1), 3/7 (A3S7), 7/3 (A7S3), and 1/0 (A1S0). The total amount of Suc used was 2.5% of the weight of minced chicken breast meat. Substituting Suc with Alu did not affect water content, cooking loss, breaking stress, breaking strain, and modulus of elasticity of chicken breast sausage, but a 100% substitution with Alu caused a 10% decrease in viscosity and a 31% decrease in expressible water. A significant difference appeared in the rheological properties of elasticity, viscosity, and water-holding capacity of chicken breast sausage frozen-stored (-20°C) for 90 d. Particularly, the modulus of elasticity for A1S0 chicken breast sausage was 19% higher than that of the control A0S1 chicken breast sausage, suggesting that Alu appreciably reduced the deterioration in elasticity that is caused by long-term frozen storage of sausage. The quality improvement of frozen-stored chicken breast sausage demonstrates the feasibility and benefits of the application of Alu to frozen foods. © 2016 Poultry Science Association Inc.

  3. 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.

  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 (pclove extract promoted reduced thiol group content in sausages (pclove extract also had decreased L* values (pclove 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. The double-gradient model of flapping instability with oblique wave vector

    Science.gov (United States)

    Korovinskiy, Daniil; Kiehas, Stefan

    2017-04-01

    The double-gradient model of magnetotail flapping oscillations/instability is generalized for the case of oblique propagation in the equatorial plane. The transversal direction Y (in GSM reference system) of the wave vector is found to be preferable, showing the highest growth rates of kink and sausage double-gradient unstable modes. Growth rates decrease with the wave vector rotating toward the X direction. It is found that neither waves nor instability with a wave vector pointing toward the Earth/magnetotail can develop.

  6. 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). ...

  7. Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.

    Directory of Open Access Journals (Sweden)

    Anna Marietta Salejda

    2017-01-01

    Full Text Available The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L. fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE incorporated at the highest level (3% significantly affected the pH, weight losses, and instrumental color parameters of sausages. The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausages manufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance. Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition. After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones. Incorporation of SBE increased the shelf life of sausages. The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE. The SBE significantly improved the microbial qualities of sausages.

  8. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages.

    Science.gov (United States)

    Iacumin, Lucilla; Chiesa, Luca; Boscolo, Daria; Manzano, Marisa; Cantoni, Carlo; Orlic, Sandi; Comi, Giuseppe

    2009-02-01

    The use of moulds as a seasoning for sausage can have both desirable and undesirable consequences. The desirable consequences are the creation of a successful product that appeals to consumers. The undesirable consequences are due to the growth of undesirable moulds that produce highly toxic secondary metabolites referred to as mycotoxins. The aim of the paper was to investigate the presence of moulds producing ochratoxin A (OTA) on the surface of sausages from northern Italy. A total of 757 mould strains were isolated from sausage casings. The most frequently identified species were Penicillium nalgiovense, Penicillium oxalicum, Eurotium amstelodami, Penicillium olsonii, Penicillium chrysogenum, Penicillium verrucosum, Penicillium viridicatum, and Eupenicillium crustaceum. Aspergillus ochraceus was detected in only one production lot. Approximately 45% of these samples were positive for the presence of OTA. On the casings of the investigated sausages, the lowest and highest OTA values were 3 and 18 microg/kg, respectively. The OTA concentration was reduced to below the limit of detection (LOD) by brushing and washing the sausages prior to sale. From these data it appears that the presence of OTA on the surface of sausage (on the casings) is not indicative of any health risk for human consumption of sausage, since OTA was not identified inside the dry meat.

  9. 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

  10. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.

    Science.gov (United States)

    Fernández-Diez, Ana; Caro, Irma; Castro, Amaya; Salvá, Bettit K; Ramos, Daphne D; Mateo, Javier

    2016-08-01

    Different approaches have been previously studied in order to reduce the fat content of dry-cured sausages. Among them, the use of polysaccharides, such as fiber, gums, or starch, have been proposed for fat replacing. Although scarcely studied, it is likely that starchy grains and vegetables might also be used as potential fat replacers in those sausages. Quinua is a starchy seed with high nutritive value, which contains substances of technological interest in dry-cured manufacturing. The aim of this study was to assess the effect of replacing fat by quinoa on the quality characteristics of a small diameter dry-cured sausage. Three types of sausages were prepared: a control (C; no fat replacement; 30% of pork back-fat), a quinoa half-fat (50% of fat replacement; 15% of pork back-fat), and a quinoa low-fat (LF; 85% of fat replacement; 4.5% of pork back-fat) sausage. Sausages were analyzed for proximate and microbial composition, volatile compounds, and instrumental texture and color. Descriptive and hedonic sensory analyses were also performed. Fat reduction resulted in higher aw , protein content, hardness, chewiness and redness values and spice-derived volatile levels, and in lower cohesiveness values (P < 0.05). Furthermore, the descriptive sensory analysis showed a higher pungent flavor and lower juiciness in LF sausages than in C sausages (P < 0.05). In spite of those differences, fat reduction did not result in a decreased overall acceptance of the sausages by consumers. © 2016 Institute of Food Technologists®

  11. Camel cocktail sausage and its physicochemical and sensory quality.

    Science.gov (United States)

    Soltanizadeh, Nafiseh; Kadivar, Mahdi; Keramat, Javad; Bahrami, Hooshang; Poorreza, Fatemeh

    2010-03-01

    The objective of this study was to compare the nutritional values of camel semitendinosus muscles with those of calves. Then, sausages were made from camel meat, beef and equal proportions of each and stored at 4 degrees C for 45 days. The composition, physicochemical characteristics, sensory properties, and microstructure of the samples were evaluated. The proximate composition of meat from the two species was significantly different. Beef contained a significantly higher amount of vitamin E, whereas camel meat had better profile of fatty acid and higher iron content. Camel meat had a higher pH but similar myofibrillar protein content as beef. Sausages made from 100% camel meat also had higher pH and cooking yield along with higher a* (redness) and lower L* (lightness) than the others. 2-Thiobarbitoric acid values among these treatments were significantly different. Samples containing 50% of each meat had a higher resistance to shear force; however, panelists could not detect any significant difference in tenderness of the samples.

  12. 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.

  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

    Raw meat for sausage production can be contaminated with Salmonella. For technical reasons, meat is often frozen prior to mincing but it is unknown how growth of Salmonella in meat prior to freezing affects its growth potential during sausage fermentation. We investigated survival of exponential......- 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. 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 bacter...

  15. A survey of the bacteriological status of fresh and baked pork sausages produced in Ibadan, Nigeria.

    Science.gov (United States)

    Oyekole, O D; Hassan, J O

    1984-12-01

    A survey was conducted on the bacteriological status of fresh and baked pork sausages produced in Ibadan Nigeria, and to assess the associated public health hazards, using Salmonella spp, coagulase-positive Staphylococci and enteropathogenic Escherichia coli as reference organisms. Salmonellae were present in 42% of the fresh pork sausage samples and in 56% of the baked samples. Coagulase-positive Staphylococcus aureus was identified in 16% of the fresh sausage samples and in 26% of baked samples, while Escherichia coli isolation rates were 48% and 19% in fresh and baked sausages respectively. To protect public health, the importance of improved systems of lairaging, attention to methods of transport, reduction of stress in the animals, improved methods of slaughter; particularly in evisceration as well as hygiene of utensils and meat handlers are emphasised.

  16. 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.

  17. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.

    Science.gov (United States)

    Wójciak, Karolina M; Karwowska, Małgorzata; Dolatowski, Zbigniew J

    2014-02-01

    The aim was to determine the effects of sea salt, acid whey, native and autoclaved mustard seed on the physico-chemical properties, especially colour formation, microbial stability and sensory evaluation of non-nitrite cooked sausage during chilling storage. The cooked pork sausages were divided into 4 groups (group I--control sausages with curing salt (2.8%) and water (5%) added; group II--sausages with sea salt (2.8%) and acid whey (5%) added; group III--sausages with sea salt (2.8%), acid whey (5%) and mustard seed (1%) added; group IV--sausages with sea salt (2.8%), acid whey (5%) and autoclaved mustard seed (1%) added). Instrumental colour (L*, a*, b*), oxygenation index (ΔR), 650/570 nm ratio, heme iron, pH value and water activity (aw) were determined 1 day after production and after 10, 20 and 30 days of refrigerated storage (4 °C). Sensory analysis was conducted immediately after production (day 1). Microbial analysis (lactic acid bacteria, total viable count, Clostridium spp.) was determinated at the end of storage (30 days). The autoclaved mustard with acid whey can be used at 1.0% (w/w) of model cooked sausages with beneficial effect on physico-chemical and sensory qualities of no-nitrite sausage. This product can be stored at refrigeration temperature for up to 30 days, in vacuum, with good acceptability. The colour, visual appearance and overall quality of samples with autoclaved mustard seed and acid whey were similar to the control with curing agent. © 2013.

  18. 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

    The mature flavor of Salame Milano, an Italian dried sausage, was increased in two ways: by increasing maturation time or with a strain of Staphylococcus carnosus. The sensory and volatile profiles of the sausages were determined and the data analyzed by analysis of variance and chemometrics. Sau......, and valine, or from microbial beta-oxidation of fatty acids. Also, sulfur compounds arising from added garlic correlated positively with mature flavor....

  19. 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 importance of food matrix and food processing.

  20. 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.

  1. Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds.

    Science.gov (United States)

    Xiang, Chen; Ruiz-Carrascal, Jorge; Petersen, Mikael A; Karlsson, Anders H

    2017-08-01

    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 to emulsion sausages might be an interesting tool to boost flavour and reduce salt content in cooked sausages with no negative effect on saltiness or overall flavour. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. The effect of kimchi on the microbiological stability of fermented sausage.

    Science.gov (United States)

    Park, Young-Seo; Lee, Joo-Yeon

    2012-12-01

    The effects of kimchi and freeze-dried kimchi-powder added to raw meat mixtures on the microbiological quality of fermented sausage were studied. The results clearly demonstrated that the lactic acid bacteria (LAB) integrated via the addition of kimchi as well as kimchi-powder were well adapted to the new habitat of fermenting sausage, reaching maximum numbers of 8.65-8.80 log₁₀ cfu/g after 1-2 days of fermentation. In all kimchi and kimchi-powder sausages, the growth of Enterobacteriaceae was completely inhibited throughout the processing period (kimchi and 2% kimchi-powder showed no growth of S. aureus, whereas the control and another kimchi sausage batch reflected the growth of S. aureus (3.68-4.72 log₁₀ cfu/g). As a result, the addition of kimchi (≥10%) and kimchi-powder to the sausage mixture prior to fermentation produced the microbiological stability required for fermented sausages. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.

    Science.gov (United States)

    Urso, Rosalinda; Rantsiou, Kalliopi; Cantoni, Carlo; Comi, Giuseppe; Cocolin, Luca

    2006-08-01

    The aim of this paper was the technological characterization of a Lactobacillus sakei strain, able to produce the bacteriocin sakacin P, that was originally isolated from naturally fermented sausages. Experiments were conducted in situ, using MRS-based medium, and in situ, when the strain was inoculated as starter culture in real sausage fermentation. The results obtained underlined that the strain was able to grow in conditions that are commonly used in the production line, and only lactose and high concentrations of NaCl (5% w/v) reduced the capability for bacteriocin production. When inoculated in sausages, the strain showed a good performance, being able to colonize rapidly the ecosystem. A high number of isolates, capable of producing sakacin P, were already isolated after the third day of fermentation, and persisted throughout the course of the fermentation. The inoculated strain also affected other microbial colonization trends; in fact the total bacterial count and fecal enterococci showed a rapid decrease at the end of the fermentation. Moreover, during sensory evaluation, the final sausage product received high scores for the parameters of tenderness and juiciness, with medium acidity and low rancidity. Lastly, the panelists preferred the sausages produced with the L. sakei characterized in this study when compared to a fermented sausage produced with a commercial starter.

  4. 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.

  5. 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.

  6. Effect of cheese as a fat replacer in fermented sausage.

    Science.gov (United States)

    Ercoşkun, Hüdayi

    2014-08-01

    The effects of beef fat substitution with kashar cheese were studied in traditional Turkish fermented sausage; sucuk. Six sucuk formulations were prepared by replacing 0, 10, 20, 30, 40 and 50% of beef fat was substituted with kashar cheese. The fat substitution of fat with kashar cheese decreased fat content and increased protein content of the product that affected the chemical, physical and sensorial characteristics of products. Saturated fatty acid content increased and unsaturated, mono-unsaturated and poly-unsaturated fatty acids amount were decreased as the cheese amount increased. The formulation with 10% substitution of beef fat with cheese took the best sensory overall acceptability scores followed by 20% and control groups.

  7. 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.

  8. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.

    Science.gov (United States)

    Lindqvist, Roland; Lindblad, Mats

    2009-01-31

    The purpose of this study was to evaluate maturation and storage conditions as a way to increase the safety of non-heat treated fermented sausages. The specific objectives were to investigate the effects of storage time and temperature on the levels of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages and in broth, and to validate how well the broth experiments and some published models can predict inactivation in sausage. One strain each of E. coli, L. monocytogenes and Y. enterocolitica with induced acid tolerance was inoculated into sausage batters representing a typical Swedish recipe for cold-smoked sausages. The sausages were fermented at 27 degrees C for 39 or 48 h and then stored at different temperatures (8, 15, or 20-22 degrees C) for up to 44 days. The levels of the experimental strains, lactic acid bacteria, and pH, a(w), and lactic acid was measured during the maturation/storage period. Inactivation in BHI broths adjusted to pH 4.4 or 4.6, water activity of 0.93, and with 1, 1.3 or 2% lactic acid added was also studied. For all strains inactivation rates increased with temperature in both broths and sausages. At 8 degrees C the storage time required for a one-log reduction in sausage ranged from 21 days for E. coli, >16 days for L. monocytogenes, to 18 days for Y. enterocolitica. At temperatures of 20 degrees C or more, the storage time needed for a one log reduction was shorter: between 7 to 11 days for E. coli, 4 to 7 days for L. monocytogenes, and 1 to 4 days for Y. enterocolitica. A published model based on temperature only yielded a good prediction of E. coli inactivation in sausage. A linear model based on the rate estimated in broth yielded a fair prediction of L. monocytogenes inactivation. The performance of other inactivation models validated was unsatisfactory. Significant E. coli growth which occurred in batters without salt during initial phases of fermentation resulted in a subsequent increased

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

    OpenAIRE

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

    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.

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

    Science.gov (United States)

    Lee, Soo-Yoen; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Choi, Min-Sung; Ham, Youn-Kyung; Choi, Yun-Sang; Lee, Ju-Woon; Lee, Si-Kyung; Kim, Cheon-Jei

    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.

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

    OpenAIRE

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

    2010-01-01

    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 

  12. 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.

  13. 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.

  14. Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population.

    Science.gov (United States)

    Latorre-Moratalla, M L; Comas-Basté, O; Bover-Cid, S; Vidal-Carou, M C

    2017-01-01

    Tyramine and histamine are the main dietary bioactive amines related to acute adverse health effects. Dry fermented sausages can easily accumulate high levels of these hazards and are frequently consumed in Spain. The present work aims to assess the exposure to tyramine and histamine from the consumption of dry fermented sausages by the Spanish population and to assess the risk to suffer acute health effects from this exposure. A probabilistic estimation of the exposure to these hazards was derived combining probability distributions of these amines in dry fermented sausages (n = 474) and their consumption by the Spanish population. The mean dietary exposure to tyramine and histamine was 6.2 and 1.39 mg/meal, respectively. The risk of suffering hypertensive crisis or histamine intoxication by healthy population due to tyramine or histamine intake, respectively, exclusively from dry fermented sausages, can be considered negligible. For individuals under treatment with MAOI drugs, the probability to surpass the safe threshold dose (6 mg/meal) was estimated as 34%. For patients with histamine intolerance, even the presence of this amine in food is not tolerable and it could be estimated that 7000 individuals per million could be at risk to suffer the related symptoms after consuming dry fermented sausages. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273.

    Science.gov (United States)

    Latorre-Moratalla, M L; Bover-Cid, S; Bosch-Fusté, J; Vidal-Carou, M C

    2012-02-01

    The influence of technological factors (temperature and relative humidity of the manufacturing process and the diameter of the sausage) on the aminogenic activity of the strain Lactobacillus curvatus CTC273 was evaluated. Inoculation of sausages with L. curvatus CTC273 resulted in the accumulation of large amounts of biogenic amines (higher than 1000 mg/kg dry matter in some samples) during the manufacture of fuet and llonganissa sausages. Sausages produced via process 'A' (3 days at 20-23 °C and 90-95% RH followed by 20 days at 12-14 °C and 70% RH) contained significantly higher amounts (p manufactured via process 'B' (23 days at 12-13 °C and 70-90% RH), specifically tyramine, cadaverine and phenylethylamine in llonganissa and phenylethylamine in fuet. The higher fermentation temperature and relative humidity during the fermentation stage in process 'A' promoted decarboxylase activity in L. curvatus CTC273 and thus favoured amine accumulation. The diameter of the sausages also influenced biogenic amine production. Higher amine levels were found (p manufacturing conditions. The effect of the factors considered on the modulation of aminogenic activity is not necessarily linked to the effect of strain growth, but chiefly favouring proteolytic and decarboxylase reactions. Copyright © 2011 Elsevier Ltd. All rights reserved.

  16. Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging.

    Science.gov (United States)

    Walz, Felix H; Gibis, Monika; Herrmann, Kurt; Hinrichs, Jörg; Weiss, Jochen

    2017-11-01

    Dry fermented sausages that are packed under modified atmosphere are often affected by the formation of white crystals on the surface. These so called efflorescences are rejected by consumers and lead to high financial losses for the meat processing industry. In this study, the distribution of efflorescence-causing components was investigated over the sausage profile during 8 weeks of storage under modified atmosphere at 4 °C. In addition, two visual methods (image and sensory analyses) were compared regarding the ability to quantify the efflorescence content. The initial formation of efflorescences was observed after 2 weeks (7%). After 4 weeks of storage, 23.4% of the sausage surface was covered with efflorescences, and the amount of efflorescences did not change significantly by the end of storage. Furthermore, chemical analyses revealed that magnesium (increased by 98.1%), lactate (increased by 54.2%) and creatine (increased by 51.8%) are enriched on the sausage surface during storage. Sensory and image analyses lead to comparable results (r = 0.992) and therefore both are suitable to quantify the amount of efflorescences. The moisture gradient in the interior of the sausages which is built upon drying is supposed to be the driving force for the movement of efflorescence-causing compounds. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

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

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    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.

  2. 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...

  3. 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.

  4. Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça

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    RS Nascimento

    2015-06-01

    Full Text Available The aim of this study was to evaluate bacteriological characteristics and shelf life of three formulations of ostrich sausages (linguiças, only differing in lean meat percentage: Formula 1, 100% ostrich meat; Formula 2, 75% ostrich meat + 25% pork; and Formula 3, 50% ostrich meat + 25% pork + 25% chicken. All linguiças were vacuum-packed and stored at 5 ± 2ºC. Mesophilic and psychrotrophic bacteria, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia coli were enumerated and Salmonella spp were isolated and identified. Initial mesophilic and psychotropic bacteria counts were high. During storage time, sulfite-reducing Clostridia, coagulase-positive Staphylococci, and Escherichia colicounts never reached the tolerance limit established by the Brazilian legislation. However, Salmonellawas isolated from a Formula 2 sample on day 1, therefore, it was considered inappropriate for consumption. The shelf lives of Formulas 1 and 3 were below 12 and 8 days, respectively. If initial bacterial counts had been lower, the shelf life of the evaluated formulas would probably be longer. This study showed that ostrich meat trimmings can be successfully used in the production of ostrich linguiças, and that the formula containing ostrich meat as the only source of lean meat presented the longest shelf life.

  5. 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.

  6. 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.

  7. Electron heat flux instability

    Science.gov (United States)

    Saeed, Sundas; Sarfraz, M.; Yoon, P. H.; Lazar, M.; Qureshi, M. N. S.

    2017-02-01

    The heat flux instability is an electromagnetic mode excited by a relative drift between the protons and two-component core-halo electrons. The most prominent application may be in association with the solar wind where drifting electron velocity distributions are observed. The heat flux instability is somewhat analogous to the electrostatic Buneman or ion-acoustic instability driven by the net drift between the protons and bulk electrons, except that the heat flux instability operates in magnetized plasmas and possesses transverse electromagnetic polarization. The heat flux instability is also distinct from the electrostatic counterpart in that it requires two electron species with relative drifts with each other. In the literature, the heat flux instability is often called the 'whistler' heat flux instability, but it is actually polarized in the opposite sense to the whistler wave. This paper elucidates all of these fundamental plasma physical properties associated with the heat flux instability starting from a simple model, and gradually building up more complexity towards a solar wind-like distribution functions. It is found that the essential properties of the instability are already present in the cold counter-streaming electron model, and that the instability is absent if the protons are ignored. These instability characteristics are highly reminiscent of the electron firehose instability driven by excessive parallel temperature anisotropy, propagating in parallel direction with respect to the ambient magnetic field, except that the free energy source for the heat flux instability resides in the effective parallel pressure provided by the counter-streaming electrons.

  8. Partial replacement of nitrite by annatto as a colour additive in sausage.

    Science.gov (United States)

    Zarringhalami, S; Sahari, M A; Hamidi-Esfehani, Z

    2009-01-01

    For decreasing the use of nitrite in sausage in industrial conditions, annatto (Bixa orellana L.) powder (1% norbixin) was used in two different formulations of sausage (with 55% and 70% of meat) as a replacement for 20%, 40%, 60%, 80% and 100% nitrite. Then the qualitative characteristics of the samples such as colour (L(∗), a(∗) and b(∗)), microbial contamination and sensory tests (flavour and odour) were compared with the control (without annatto and with 100% nitrite) after 2, 10, 20 and 30 days from production and under the refrigerated condition. The Statistical comparison showed that in both formulations of sausage, the sample containing 60% annatto was the best sample for its colour (for higher a(∗) and lower b(∗)); yet, this sample also did not show any significant differences from the control for microbial contamination and sensory properties.

  9. Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage.

    Science.gov (United States)

    Sachindra, N M; Mahendrakar, N S

    2010-01-01

    The stability of carotenoids recovered from shrimp waste using organic solvents and vegetable oils as affected by antioxidants and pigment carriers was evaluated during storage under different conditions. Solvent extracted carotenoid incorporated into alginate and starch as carriers was stored in metallised polyester and polypropylene pouches. Oil extracted carotenoids were stored in transparent and amber bottles. Also the use of recovered pigments as colorants in fish sausage was evaluated. Antioxidants, packaging material and storage period had a significant effect (p≤0.001) on the reduction of carotenoid content, while type of carrier had marginal effect (p≥0.05) on solvent extracted carotenoids during storage. Carotenoid content in pigmented oil was significantly affected by antioxidants (p≤0.001), packaging material (p≤0.05) and storage period (p≤0.001). Addition of carotenoid to the sausage enhanced the sensory colour, flavour and overall quality score of sausage and the added carotenoid was stable during processing.

  10. Preparation and microbiological analysis of Tuscan sausage with added propolis extract

    Directory of Open Access Journals (Sweden)

    Vanessa Bordin VIERA

    2016-01-01

    Full Text Available Abstract The aim of this study was to obtain hydroethanolic extract of propolis by extraction, assisted by focused microwave, and to apply it in Tuscan-style sausage. The extract was used at concentrations of 0.5%, 1.0% and 2.0% (w/v in the manufacture of the sausage, which was then analyzed in cold storage at 4 °C for 56 days. The following analyses were performed: mesophilic and psychotrophic organisms; coliforms at 35 and 45 °C; positive and negative-coagulase Staphylococcus, sulfite-reducing Clostridium, and Salmonella spp. The results were below the limits established by the Brazilian legislation, with some changes at the end of the study. Consequently, propolis extract prolonged the shelf life of the Tuscan-style sausage for 56 days and it is therefore an ingredient that can be potentially used in the preparation of this product.

  11. 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 camel meat sausages compared to phenolic extracts (GTE and DSE) over 12 days of storage at 4°C. © 2016 Japanese Society of Animal Science.

  12. Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages

    Directory of Open Access Journals (Sweden)

    Pil-Nam Seong

    2016-08-01

    Full Text Available Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste, gochu-jang (red pepper paste, fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w each test seasoning and 1 without added test seasoning (control were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage’s quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05. The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de l’Eclairagea* (redness value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05. Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

  13. Fate of Pathogenic Bacteria Associated with Production of Pickled Sausage by Using a Cold Fill Process.

    Science.gov (United States)

    Gaydos, Nelson J; Cutter, Catherine N; Campbell, Jonathan A

    2016-10-01

    Preservation by pickling has been used for many years to extend the shelf life of various types of food products. By storing meat products in a brine solution containing an organic acid, salt, spices, as well as other preservatives, the pH of the product is reduced, thus increasing the safety and shelf life of the product. Pickling may involve the use of heated brines to further add to the safety of the food product. When precooked, ready-to-eat (RTE) sausages are pickled with a heated brine solution, the process is referred to as hot filling. However, hot filling has been shown to affect the clarity of the brine, making the product cloudy and unappealing to consumers. Because of the potential quality defects caused by higher temperatures associated with hot fill pickling, cold fill pickling, which uses room temperature brine, is preferred by some pickled sausage manufacturers. Because little information exists on the safety of cold fill, pickled sausages, a challenge study was designed using a brine solution (5% acetic acid and 5% salt at 25°C) to pickle precooked, RTE sausages inoculated with a pathogen cocktail consisting of Salmonella Typhimurium, Salmonella Senftenberg, Salmonella Montevideo, Listeria monocytogenes , and Staphylococcus aureus . All pathogens were reduced ~6.80 log CFU/g in 72 h when enumerated on nonselective media. On selective media, Salmonella and L. monocytogenes decreased 6.33 and 6.35 log CFU/g in 12 h, respectively whereas S. aureus was reduced 6.80 log CFU/g in 24 h. Sausages experienced significant (P ≤ 0.05) decreases in pH over the 28 days of storage, whereas no significant differences were observed in water activity (P =0.1291) or salt concentration of the sausages (P =0.1445) or brine (P =0.3180). The results of this experiment demonstrate that cold fill pickling can effectively reduce and inhibit bacterial pathogens.

  14. 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.

  15. Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.

    Science.gov (United States)

    Ravyts, Frédéric; Barbuti, Silvana; Frustoli, Maria Angela; Parolari, Giovanni; Saccani, Giovanna; De Vuyst, Luc; Leroy, Frédéric

    2008-09-01

    Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages. The strain was successful in both Belgian-type sausage and Italian salami that were artificially contaminated with about 3.5 log CFU g(-1) of Listeria monocytogenes. After completion of the production process, this led to listerial reductions of up to 1.4 and 0.6 log CFU g(-1), respectively. In a control sausage, containing only the commercial fermentative starter, the reduction was limited to 0.8 log CFU g(-1) for the Belgian-type recipe, where pH decreased from 5.9 to 4.9, whereas an increase of 0.2 log CFU g(-1) was observed for Italian salami, in which the pH rose from 5.7 to 5.9 after an initial decrease to pH 5.3. In a Cacciatore recipe inoculated with 5.5 log CFU g(-1) of L. monocytogenes and in the presence of L. sakei CTC 494, there was a listerial reduction of 1.8 log CFU g(-1) at the end of the production process. This was superior to the effect obtained with the control sausage (0.8 log CFU g(-1)). Two commercial antilisterial cultures yielded reductions of 1.2 and 1.5 log CFU g(-1). Moreover, repetitive DNA sequence-based PCR fingerprinting demonstrated the competitive superiority of L. sakei CTC 494.

  16. Evaluating shoulder instability treatment

    NARCIS (Netherlands)

    van der Linde, J.A.

    2016-01-01

    Shoulder instability common occurs. When treated nonoperatively, the resulting societal costs based on health care utilization and productivity losses are significant. Shoulder function can be evaluated using patient reported outcome measurements (PROMs). For shoulder instability, these include the

  17. 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 (fish species in the tuna sausage samples were identified as Thunnus albacares for 22 samples (88%), Thunnus alalunga for 1 sample (4%), and Thunnus thynnus for 1 sample (4%), whereas the remaining sample was identified as Makaira nigricans (blue marlin).

  18. 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...

  19. 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.

  20. 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.

  1. Effect of chitosan-caraway coating on color stability and lipid oxidation of traditional dry fermented sausage

    Directory of Open Access Journals (Sweden)

    Hromiš Nevena M.

    2013-01-01

    Full Text Available Chitosan, the second most abundant polysaccharide in nature, after cellulose, has been tested for numerous applications, among which for edible film and coating. Chitosan-based coating showed positive results for shelf life prolongation of meet products. In this paper, dry fermented sausage (Petrovská klobása was coated with chitosan-caraway film. The effect of coating on the moisture content, color and lipid oxidation was investigated during a fivemonth period of storage. The moisture content decreased rapidly during the storage and the coating did not slow down the loss of moisture. The Lightness (L* of the sausage surface increased by the coating application, while the redness (a* and yellowness (b* did not change. The coated sausages showed a better color stability of the sausage core through the storage time. Also, coated sausage showed a better oxidative stability till the 60th day of storage, while this difference was not detected at the end of the storage period. Apart from slowing down sausage drying during the storage, chitosan-caraway coating was effective in preserving the sausage quality. [Projekat Ministarstva nauke Republike Srbije, br. TR31032

  2. 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 (Pfactories (Pfactories the sausages show a high uniformity in fat color. The visible fat ratio of the sausages slices is higher (Pfactories without pig-breeding farm. The fat percentage is highly variable (Pfactory. 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.

  3. Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage.

    Science.gov (United States)

    Davies, E A; Milne, C F; Bevis, H E; Potter, R W; Harris, J M; Williams, G C; Thomas, L V; Delves-Broughton, J

    1999-09-01

    Lactic acid bacteria (LAB) commonly cause spoilage in minimal heat-treated vacuum-packed cured delicatessen meats. Predominant species are Lactobacillus sake and L. curvatus. LAB strains isolated from spoiled products of this type (liver sausage, ham and bologna sausage) were found to be sensitive to low nisin concentrations (maximum of 1.25 microg g(-1)). Addition of 25 microg g(-1) nisin (as Nisaplin) inhibited the growth of LAB spoilage organisms inoculated into vacuum-packed pasteurized bologna-type sausages stored at 8 degrees C. Control sausages became spoiled (>10(8) LAB CFU g(-1)) by day 7, whereas sausages containing nisin remained unspoiled for >50 days. The effect of three types of phosphates (used as emulsifiers) on nisin activity in the sausages was compared. LAB growth rate was fastest in samples containing orthophosphate, and slowest in sausages containing diphosphate. The shelf life was also greatly extended in the latter. Fat content also affected nisin activity. Nisin activity (as indicated by LAB inhibition) was greatest in samples containing 15% > 25% > 37% (wt/wt) fat. In a sausage formulation containing 37% fat and incorporating diphosphate as emulsifier, levels of nisin as low as 2.5 microg g(-1) showed antibacterial effects. A nisin level of 6.25 microg g(-1) totally inhibited LAB growth for over 4 weeks and 25 microg g(-1) for 5 weeks. Spoilage control was achieved in the same sausage formulation but with 25% (wt/wt) fat; 12.5 microg g(-1) nisin prevented LAB growth for 5 weeks.

  4. 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.

  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. Effect of soy protein isolate on quality of light pork sausages ...

    African Journals Online (AJOL)

    The effect of soy protein isolate (SPI) on quality characteristics of light pork sausages (10% fat) containing konjac flour was investigated. Three formulations which replaced for pork meat with SPI ranging 1 to 2% levels were studied for their physical and sensory properties. Incorporation of 2% SPI level significantly increased ...

  7. 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

  8. 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.

  9. 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...

  10. Pressure‐ vs. heat‐induced bacterial stress in cooked poultry sausages: a preliminary study

    National Research Council Canada - National Science Library

    Yuste, J; Mor‐Mur, M; Capellas, M; Pla, R

    1999-01-01

    ...) and later stored at 6–8 °C for 12 we. Mesophile and psychrotrophe counts were determined 1 d, 3, 6, 9 and 12 we after treatment and compared with those of cooked sausages pasteurized at 80–85 °C for 40 min...

  11. 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.

  12. 9 CFR 319.182 - Braunschweiger and liver sausage or liverwurst.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Braunschweiger and liver sausage or liverwurst. 319.182 Section 319.182 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cooked...

  13. Development of a new type of boiled sausage products with the addition of fish raw material

    Directory of Open Access Journals (Sweden)

    Volchenko V. I.

    2017-09-01

    Full Text Available The technology of producing a new type of boiled sausage products from pork with the addition of microwave blanched cod liver or semifinished cod liver oil, fish protein isolate from blue whiting or minced blue whiting has been developed to increase the biological value of lipids and to increase the product safety. Sensory characteristics and structural parameter (penetration force with a spherical indentor have been chosen for optimal level estimation. The optimal level of the penetration value has been found using non-linear pair regression of it on the texture value. The common optimization parameter has been developed according to both characteristics using the significance coefficients obtained by the expert method. The optimal formulation for the preparation of this type of sausage products has been determined using experimental design theory; the biological value of the product has been calculated; the general chemical composition, physical, chemical and structural and mechanical parameters (penetration value of finished products have been determined. Microbiological characteristics of the sausages have been controlled during storage, the recommended shelf life of 5 days at 4...5 °C has been established. The effect of storage conditions on the quality of the fat fraction of sausages has been noted. Special attention has been paid to color formation (it has been decided to abandon the traditional sodium nitrite in favour of tomato paste in slightly acidic medium and emulsion stabilization. The project of the technical documentation has been developed: it includes technical conditions and technological instructions.

  14. 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?

  15. 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

    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....

  16. 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.

  17. 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.

  18. 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 we...

  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...

  20. 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.

  1. Bioavailability of Dietary Omega-3 Fatty Acids Added to a Variety of Sausages in Healthy Individuals

    Directory of Open Access Journals (Sweden)

    Anton Köhler

    2017-06-01

    Full Text Available 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 <5%. Participants were randomly assigned to receive a variety of sausages enriched with approximately 250 mg EPA and DHA per 80 g (n = 22 daily for 8 weeks, or matching placebo sausages (n = 22. All sausages contained approximately 250 mg ALA/80 g. In the verum group, the mean Omega-3 Index increased from 4.18 ± 0.54 to 5.72 ± 0.66% (p < 0.001, while it remained unchanged in the placebo group. While ALA levels increased only in the placebo group, DPA levels increased in both groups. Inter-individual variability in the response was large. The mean increase of the 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%.

  2. Shoulder instability; Schulterinstabilitaeten

    Energy Technology Data Exchange (ETDEWEB)

    Kreitner, Karl-Friedrich [Mainiz Univ. (Germany). Klinik und Poliklinik fuer Diagnostische und Interventionelle Radiologie

    2014-06-15

    In the shoulder, the advantages of range of motion are traded for the disadvantages of vulnerability to injury and the development of instability. Shoulder instability and the lesion it produces represent one of the main causes of shoulder discomfort and pain. Shoulder instability is defined as a symptomatic abnormal motion of the humeral head relative to the glenoid during active shoulder motion. Glenohumeral instabilities are classified according to their causative factors as the pathogenesis of instability plays an important role with respect to treatment options: instabilities are classified in traumatic and atraumatic instabilities as part of a multidirectional instability syndrome, and in microtraumatic instabilities. Plain radiographs ('trauma series') are performed to document shoulder dislocation and its successful reposition. Direct MR arthrography is the most important imaging modality for delineation the different injury patterns on the labral-ligamentous complex and bony structures. Monocontrast CT-arthrography with use of multidetector CT scanners may be an alternative imaging modality, however, regarding the younger patient age, MR imaging should be preferred in the diagnostic work-up of shoulder instabilities. (orig.)

  3. 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.

  4. 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®.

  5. OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER

    Directory of Open Access Journals (Sweden)

    Flávia Santi Stefanello

    2015-08-01

    Full Text Available Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. The sausages were analyzed on day 0 and every seven days in terms of pH, color, TBARS values ​​and microbiological analyses. The results of the proximal composition and microbiological analysis for coagulase positive Staphylococcus, coliforms at 35 ºC and 45 ºC, Salmonella sp and sulfite-reducing Clostridium were consistent with those required by Brazilian legislation. The color of the products was of a decreased redness At the end of the storage period, on the 35th day, the TBARS values for the sausage with 4.0% powder was 0.509±0.12 mg MDA/kg sample and for the control was 1.131±0.12 mg MDA/kg sample. The sun mushroom powder had no effect on microbiological stability. It is concluded that sun mushroom was effective in terms of the oxidative stability of pork sausage when added in powdered form at concentrations of 1.0%, 2.0% and 4.0%.

  6. 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...... of the specimens was recorded. The reproducibility of the instability pattern suggests that this model is suitable for evaluating stabilizing procedures aimed at correction of elbow joint instability before these procedures are introduced into patient care....

  7. Lecture on beam instabilities

    Energy Technology Data Exchange (ETDEWEB)

    Chao, A.

    1999-12-21

    These lectures treat some of the common collective beam instability effects encountered in accelerators. In choosing the material for these lectures, it is attempted to introduce this subject with a more practical approach, instead of a more theoretical approach starting with first principles. After introducing the terminologies, emphasis will be placed on how to apply the lecture material to perform calculations and to make estimates of various instability effects. In the first half of the lectures, after briefly introducing the concepts of impedance and wake field, the authors will discuss a selected list of formulas for the impedances of various accelerator components. Detailed derivations are omitted, allowing time for the students to think through the process of how to apply the knowledge learned. The list of impedances to be covered include: space charge, resistive wall, resonator, wall roughness, and small perturbation on the vacuum chamber wall. Assuming impedances are known, the second half of the lectures addresses the question of how to calculate the power of beam heating, the growth rates, and the thresholds for a list of selected beam instability effects. Again with minimal detailed derivations, the aim is to introduce a collection of formulas, and apply them to linear as well as circular accelerators. The list of beam instability effects to be covered include: loss factor, beam break-up, BNS damping, bunch lengthening, resistive wall instability, head-tail instability, longitudinal head-tail instability, Landau damping, microwave instability, and mode coupling instability.

  8. Imaging of shoulder instability

    Science.gov (United States)

    Martínez Martínez, Alberto; Tomás Muñoz, Pablo; Pozo Sánchez, José; Zarza Pérez, Antonio

    2017-01-01

    This extended review tries to cover the imaging findings of the wide range of shoulder injuries secondary to shoulder joint instability. Usefulness of the different imaging methods is stressed, including radiography, computed tomography (CT) and magnetic resonance. The main topics to be covered include traumatic, atraumatic and minor instability syndromes. Radiography may show bone abnormalities associated to instability, including developmental and post-traumatic changes. CT is the best technique depicting and quantifying skeletal changes. MR-arthrography is the main tool in diagnosing the shoulder instability injuries. PMID:28932699

  9. 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 control samples, however, hardness values of sausages with tomato powder were significantly (p control samples after 30 days of storage. The low fat pork 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.

  10. A re-examination of the effect of sorbic acid on the keeping quality of fish sausage

    National Research Council Canada - National Science Library

    Wada, M

    1978-01-01

    With a view to re-examining the effect of sorbic acid on the keeping quality of fish sausage, the present paper investigates the keeping quality of the product labelled for distribution at ordinary...

  11. 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.

  12. 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 

  13. 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

    2017-10-14

    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 Rc 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.

  14. Neutrino beam plasma instability

    Indian Academy of Sciences (India)

    We derive relativistic fluid set of equations for neutrinos and electrons from relativistic Vlasov equations with Fermi weak interaction force. Using these fluid equations, we obtain a dispersion relation describing neutrino beam plasma instability, which is little different from normal dispersion relation of streaming instability.

  15. Posterior Shoulder Instability.

    Science.gov (United States)

    Antosh, Ivan J; Tokish, John M; Owens, Brett D

    Posterior shoulder instability has become more frequently recognized and treated as a unique subset of shoulder instability, especially in the military. Posterior shoulder pathology may be more difficult to accurately diagnose than its anterior counterpart, and commonly, patients present with complaints of pain rather than instability. "Posterior instability" may encompass both dislocation and subluxation, and the most common presentation is recurrent posterior subluxation. Arthroscopic and open treatment techniques have improved as understanding of posterior shoulder instability has evolved. Electronic databases including PubMed and MEDLINE were queried for articles relating to posterior shoulder instability. Clinical review. Level 4. In low-demand patients, nonoperative treatment of posterior shoulder instability should be considered a first line of treatment and is typically successful. Conservative treatment, however, is commonly unsuccessful in active patients, such as military members. Those patients with persistent shoulder pain, instability, or functional limitations after a trial of conservative treatment may be considered surgical candidates. Arthroscopic posterior shoulder stabilization has demonstrated excellent clinical outcomes, high patient satisfaction, and low complication rates. Advanced techniques may be required in select cases to address bone loss, glenoid dysplasia, or revision. Posterior instability represents about 10% of shoulder instability and has become increasingly recognized and treated in military members. Nonoperative treatment is commonly unsuccessful in active patients, and surgical stabilization can be considered in patients who do not respond. Isolated posterior labral repairs constitute up to 24% of operatively treated labral repairs in a military population. Arthroscopic posterior stabilization is typically considered as first-line surgical treatment, while open techniques may be required in complex or revision settings.

  16. Impact of different visible light spectra on oxygen absorption and surface discoloration of bologna sausage.

    Science.gov (United States)

    Böhner, Nadine; Rieblinger, Klaus

    2016-11-01

    The objective of this study was to evaluate the influence of several visible light spectra in various intensities on the oxygen absorption and surface color of sliced bologna. Sausage samples were stored in a gastight model packaging system and illuminated at 5°C with six single-colored LEDs covering the main part of the visible light spectrum. The initial oxygen level was set at 0.5% in order to simulate common residual oxygen amounts in conventional packaging. The oxygen absorption and the discoloration measured as changes in CIE a*-value were dependent from the applied light intensity. The color stability of bologna was differently affected by light of various wavelengths. The results show that the use of suitable LEDs with specific spectra for display illumination can help to reduce the light induced deterioration of cured sausages in retail markets. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. 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.

  18. In situ inhibition of Escherichia coli isolated from fresh pork sausage by organic acids.

    Science.gov (United States)

    Dias, Francesca Silva; Ávila, Carla Luiza da Silva; Schwan, Rosane Freitas

    2011-01-01

    The main aim of this study was to evaluate the inhibitory effect of different concentrations of organics acids citric, lactic, acetic, and propionic on E. coli isolated from pork sausage. Two experiments were performed in vitro, respectively: agar disc diffusion and minimum inhibitory concentration (MIC) determination. In agar disc diffusion, the minimum concentration of 1.29 M of citric acid inhibits bacterial growth. There was no statistically significant difference in the MIC of citric and lactic acids; citric and lactic acids were more effective than acetic and propionic acids. Based on in vitro results, lactic and citric acids were added to pork sausages with E. coli. The addition of citric acid caused a significant reduction (P Food Technologists®

  19. 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.

  20. Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.

    Science.gov (United States)

    Marchetti, L; Argel, N; Andrés, S C; Califano, A N

    2015-06-01

    A partial NaCl replacement by KCl and sodium tripolyphosphate on low-fat meat sausages formulated with fish oil was studied using a mixture design. Thermal behavior by modulated differential scanning calorimetry, physicochemical, and textural properties were determined; afterwards they were mathematically modeled as a function of salts content. The thermo-rheological behavior of the different formulations was also studied in a control-stress rheometer. The optimal sodium reduction was found employing a desirability function approach. This formulation was experimentally validated and employed for microstructure analysis by environmental scanning microscopy. The results obtained in this work revealed that partial sodium replacement affected the matrix microstructure, but this change had no impact on sensory acceptability. In comparison with US and Argentinean commercial sausages, our product has 58% and 70% less Na(+) respectively. Copyright © 2015 Elsevier Ltd. All rights reserved.

  1. 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

  2. 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.

  3. Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

    National Research Council Canada - National Science Library

    Fernández, Margarita; Benito, María J; Martín, Alberto; Casquete, Rocío; Córdoba, Juan J; Córdoba, María G

    2016-01-01

    ...)-inhibitory and antioxidant compounds by the dry-fermented sausage “salchichón” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as the starter culture...

  4. Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages)

    OpenAIRE

    Albano, Helena; Oliveira, Márcia; Aroso, Ricardo; Cubero, Núria; Hogg, Tim; Teixeira, Paula

    2007-01-01

    A total of 226 lactic acid bacteria (LAB) isolated from ‘‘Alheira’’, a traditional Portuguese fermented sausage, were screened for antagonistic activity against some pathogenic microorganisms, including Listeria monocytogenes. The objective was to isolate LAB with antibacterial activity from ‘‘Alheiras’’ and to select strains that could be used in ‘‘Alheira’’ production. Isolates displaying antibacterial activity against Listeria innocua and L. monocytogenes were investigated for the natur...

  5. Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage.

    Science.gov (United States)

    Luchansky, J B; Glass, K A; Harsono, K D; Degnan, A J; Faith, N G; Cauvin, B; Baccus-Taylor, G; Arihara, K; Bater, B; Maurer, A J

    1992-01-01

    The pulsed-field technique of clamped homogeneous electric field electrophoresis was employed to characterize and size genomic DNA of three pediocin-producing (Ped+) and two non-pediocin-producing (Ped-) strains of Pediococcus acidilactici. Comparison of genomic fingerprints obtained by digestion with the low-frequency-cleavage endonuclease AscI revealed identical restriction profiles for four of the five strains analyzed. Summation of results for 10 individually sized AscI fragments estimated the genome length to be 1,861 kb for the four strains (H, PAC1.0, PO2, and JBL1350) with identical fingerprints. Genomic analysis of the pediocin-sensitive, plasmid-free strain P. acidilactici LB42 with the unique fingerprint revealed nine AscI fragments and a genome length of about 2,133 kb. Ped- (JBL1350) and Ped+ (JBL1095) starter cultures (one each) were used to separately prepare turkey summer sausage coinoculated with a four-strain Listeria monocytogenes mixture (ca. 10(5) CFU/g). The starter cultures produced equivalent amounts of acid during fermentation, but counts of L. monocytogenes were reduced to a greater extent in the presence of the Ped+ starter culture (3.4 log10 unit decrease) than in the presence of the Ped- starter culture (0.9 log10 unit decrease). Although no listeriae were recovered from sausages following the cook/shower, appreciable pediocin activity was recovered from sausages prepared with the Ped+ strain for at least 60 days during storage at 4 degrees C. The results of this study revealed genomic similarities among pediococcal starter cultures and established that pediocins produced during fermentation provide an additional measure of safety against listerial proliferation in turkey summer sausage. Images PMID:1444419

  6. CHANGES OF MICROFLORA DURING STORAGE OF ‘NDUJA, A VERY TYPICAL SAUSAGE OF CALABRIA (ITALY

    Directory of Open Access Journals (Sweden)

    F. Giofré

    2011-01-01

    Full Text Available The ‘nduja is one of the most typical and appreciated Calabrian raw seasoned sausages. As well as other Calabrian meat products, the ‘nduja contains a high quantity of hot red chilli pepper. The ‘nduja is a seasoned, very savoury but yet spreadable sausage; it is traditionally spread on bread or used as natural flavour enhancer of pasta, pizza and other similar kind of food. 27 samples of ‘nduja were sampled, 15 coming from artisanal production and the remaining 12 from industrial production, in order to establish if they were differences between the two kind of production from the hygienic point of view. The samples were stored up to 6 month and analyzed at 1 day of storage and then at 3 and 6 month of storage. Our results show that the ‘nduja is a meat product of good hygienic quality; the sausages made in artisanal manner showed a more variable microbial quality as the ones made in industrial factories. The microbial flora of ‘nduja is mainly composed by lactobacilli, yeasts and moulds; only in rare cases we have found quite high numbers of micrococci and/od pseudomonads. Total and faecal coliforms are in general very low, in the product ready to eat. No Salmonella enterica nor Listeria monocytogenes nor enterotoxigenic strains of S. aureus or B. cereus were found in the samples analysed.

  7. Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina

    Directory of Open Access Journals (Sweden)

    Noelia Z. Palavecino Prpich

    2015-01-01

    Full Text Available Lactic acid bacteria (LAB and coagulase negative cocci (CNC were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS were designed: (i SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2 and (ii SAS-2 (L. sakei 442 + S. xylosus C8. Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

  8. 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.

  9. The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages

    Directory of Open Access Journals (Sweden)

    Żaneta Król

    2017-11-01

    Full Text Available We investigated the effect of sodium alginate hydrosols (1% with 0.2% of NaCl treated with direct electric current (DC used as a coating on microbial (Total Viable Counts, Psychrotrophic bacteria, yeast and molds, Lactic acid bacteria, Enterobacteriaceae, physiochemical (pH, lipid oxidation, antioxidant activity, weight loss, color and sensory properties of skinned pork sausages or with artificial casing stored at 4 °C for 28 days. Moreover, the cytotoxicity analysis of sodium alginate hydrogels was performed. The results have shown that application of experimental coatings on the sausage surface resulted in reducing all tested groups of microorganisms compared to control after a 4-week storage. The cytotoxicity analysis revealed that proliferation of RAW 264.7 and L929 is not inhibited by the samples treated with 200 mA. Ferric reducing antioxidant power (FRAP and free radical scavenging activity (DPPH analyses showed that there are no significant differences in antioxidant properties between control samples and those covered with sodium alginate. After 28 days of storage, the highest value of thiobarbituric acid-reactive substances (TBARS was noticed for variants treated with 400 mA (1.07 mg malondialdehyde/kg, while it was only slightly lower for the control sample (0.95 mg MDA/kg. The obtained results suggest that sodium alginate treated with DC may be used as a coating for food preservation because of its antimicrobial activity and lack of undesirable impact on the quality factors of sausages.

  10. 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.

  11. 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.

  12. Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.

    Science.gov (United States)

    Rantsiou, Kalliopi; Urso, Rosalinda; Iacumin, Lucilla; Cantoni, Carlo; Cattaneo, Patrizia; Comi, Giuseppe; Cocolin, Luca

    2005-04-01

    In this study, the microbial ecology of three naturally fermented sausages produced in northeast Italy was studied by culture-dependent and -independent methods. By plating analysis, the predominance of lactic acid bacteria populations was pointed out, as well as the importance of coagulase-negative cocci. Also in the case of one fermentation, the fecal enterocci reached significant counts, highlighting their contribution to the particular transformation process. Yeast counts were higher than the detection limit (> 100 CFU/g) in only one fermented sausage. Analysis of the denaturing gradient gel electrophoresis (DGGE) patterns and sequencing of the bands allowed profiling of the microbial populations present in the sausages during fermentation. The bacterial ecology was mainly characterized by the stable presence of Lactobacillus curvatus and Lactobacillus sakei, but Lactobacillus paracasei was also repeatedly detected. An important piece of evidence was the presence of Lactococcus garvieae, which clearly contributed in two fermentations. Several species of Staphylococcus were also detected. Regarding other bacterial groups, Bacillus sp., Ruminococcus sp., and Macrococcus caseolyticus were also identified at the beginning of the transformations. In addition, yeast species belonging to Debaryomyces hansenii, several Candida species, and Willopsis saturnus were observed in the DGGE gels. Finally, cluster analysis of the bacterial and yeast DGGE profiles highlighted the uniqueness of the fermentation processes studied.

  13. Effects of different cooking methods and temperatures on residual nitrite content in sausage

    Directory of Open Access Journals (Sweden)

    MGh.Soleimani

    2015-10-01

    Full Text Available Background: Presence of nitrites in meat products is important because they combine with secondary amines and produce nitrosamine carcinogen. Objective: The aim of this study was to determine the effects of different cooking methods and temperatures on residual nitrite content in sausage. Methods: This experimental study was conducted in the Food and Drug Laboratory of Qazvin University of Medical Sciences in 2014. Sausage samples containing 90% meat that were produced under identical conditions in a factory in Qazvin were transferred to the laboratory under suitable conditions and their residual nitrite contents were measured. The residual nitrite content was remeasured three times after using different cooking methods (frying, grilling, and cooking in microwave oven at different temperatures and durations in 39 experiments. Data were analyzed using one-way ANOVA. Findings: Before cooking, the residual nitrite content was 33.57 mg/kg in the sausage samples and reached to 26.46 mg/kg after frying at 120º C for 5 minutes. Mean residual nitrite content was significantly different at other temperatures and cooking durations. The mean residual nitrite content reached to 1.42 and 0 after frying at 220º C for 5 and 10 minutes, respectively. Conclusion: With regards to the results, the greater the temperature and the duration of cooking, the more the reduction in residual nitrite content of the final product.

  14. Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

    Directory of Open Access Journals (Sweden)

    Osmar Roberto Dalla Santa

    2012-12-01

    Full Text Available The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%, the count of lactic bacteria was higher than 6 log10 cfu.g-1, and the samples with the highest counts were above 8 log10 cfu.g-1. The counts of Micrococcaceae in most samples were between 5 log10 and 7 log10 cfu.g-1. With respect to the presence of molds and yeasts, there was a significant variation among the samples with counts ranging from 2 log10 cfu.g-1 and 6 log10 cfu.g-1. From the data obtained, it was possible to conclude that 24% of the analyzed samples did not comply with the current law in Brazil since the levels of fecal coliforms or coagulase-positive Staphylococcus exceeded the maximum limit allowed.

  15. Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

    Science.gov (United States)

    Palavecino Prpich, Noelia Z.; Castro, Marcela P.; Cayré, María E.; Garro, Oscar A.; Vignolo, Graciela M.

    2015-01-01

    Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages. PMID:26955636

  16. 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.

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

    Science.gov (United States)

    de Barros, Joyce Regina; Kunigk, Leo; Jurkiewicz, Cynthia Hyppolito

    2010-10-01

    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 2(3), 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.

  18. Bacterial Genome Instability

    Science.gov (United States)

    Darmon, Elise

    2014-01-01

    SUMMARY Bacterial genomes are remarkably stable from one generation to the next but are plastic on an evolutionary time scale, substantially shaped by horizontal gene transfer, genome rearrangement, and the activities of mobile DNA elements. This implies the existence of a delicate balance between the maintenance of genome stability and the tolerance of genome instability. In this review, we describe the specialized genetic elements and the endogenous processes that contribute to genome instability. We then discuss the consequences of genome instability at the physiological level, where cells have harnessed instability to mediate phase and antigenic variation, and at the evolutionary level, where horizontal gene transfer has played an important role. Indeed, this ability to share DNA sequences has played a major part in the evolution of life on Earth. The evolutionary plasticity of bacterial genomes, coupled with the vast numbers of bacteria on the planet, substantially limits our ability to control disease. PMID:24600039

  19. 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.

  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. Propagating Instabilities in Solids

    Science.gov (United States)

    Kyriakides, Stelios

    1998-03-01

    Instability is one of the factors which limit the extent to which solids can be loaded or deformed and plays a pivotal role in the design of many structures. Such instabilities often result in localized deformation which precipitates catastrophic failure. Some materials have the capacity to recover their stiffness following a certain amount of localized deformation. This local recovery in stiffness arrests further local deformation and spreading of the instability to neighboring material becomes preferred. Under displacement controlled loading the propagation of the transition fronts can be achieved in a steady-state manner at a constant stress level known as the propagation stress. The stresses in the transition fronts joining the highly deformed zone to the intact material overcome the instability nucleation stresses and, as a result, the propagation stress is usually much lower than the stress required to nucleate the instability. The classical example of this class of material instabilities is L/"uders bands which tend to affect mild steels and other metals. Recent work has demonstrated that propagating instabilities occur in several other materials. Experimental and analytical results from four examples will be used to illustrate this point: First the evolution of L=FCders bands in mild steel strips will be revisited. The second example involves the evolution of stress induced phase transformations (austenite to martensite phases and the reverse) in a shape memory alloy under displacement controlled stretching. The third example is the crushing behavior of cellular materials such as honeycombs and foams made from metals and polymers. The fourth example involves the axial broadening/propagation of kink bands in aligned fiber/matrix composites under compression. The microstructure and, as a result, the micromechanisms governing the onset, localization, local arrest and propagation of instabilities in each of the four materials are vastly different. Despite this

  2. Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storage

    Science.gov (United States)

    Kunnath, Sarika; Panda, Satyen Kumar; Jaganath, Bindu; Gudipati, Venkateshwarlu

    2015-10-01

    The non-thermal high pressure (HP) processing was studied on fish sausage to enhance the quality during chilled storage. Pink perch (Nemipterus japonicus) sausages, packed in poly amide casing under vacuum were subjected to 400, 500 and 600 MPa pressures (dwell time: 10 min and ramp rate: 300 MPa/min) and compared with heat-set samples for physico-chemical and microbial quality parameters. Pressurized samples formed softer and glossier gels with a slight reduction in water-holding capacity. HP made the texture of sausage softer, cohesive and less chewy and gummier than heat-treated ones. Folding test seen higher acceptance values in samples treated at 500 and 600 MPa, during storage. Maximum log reduction in microbial count was observed in 600 MPa immediately, and significant difference in cooked and pressurized sausages was seen only up to 7th day. This revealed the potential application of HP in replacing conventional heat treatment for sausages preparation with enhanced shelf-life.

  3. 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.

  4. Applicability of bacteriocinogenic Lactobacillus pentosus 31-1 as a novel functional starter culture or coculture for fermented sausage manufacture.

    Science.gov (United States)

    Liu, Guorong; Griffiths, Mansel W; Shang, Nan; Chen, Shangwu; Li, Pinglan

    2010-02-01

    The technological feasibility of producing fermented sausages using the bacteriocin-producing Lactobacillus pentosus 31-1, isolated from a traditional Chinese fermented meat product (Xuanwei ham), was evaluated. Strain 31-1 was used both as a single starter and in coculture for manufacture of fermented sausages. The microbiological and physicochemical properties (color, texture, and sensory quality) and the production of bacteriocin during ripening of these products were compared with those characteristics of sausages produced with a commercial meat starter. Challenge tests were performed using Listeria innocua or Staphylococcus aureus as target strains. The addition of L. pentosus 31-1 can significantly reduce L. innocua and S. aureus populations during all ripening phases. Free amino acid and free fatty acid analysis suggested that strain 31-1 might have proteolytic and lipolytic activity. The use of this strain resulted in a final product with a brighter surface and better texture and sensory profiles. A maximum bacteriocin (pentocin 31-1) concentration of 640 AU/g was detected in homogenized sausages with added L. pentosus 31-1. The bacteriocin-producing strain L. pentosus 31-1 could be used as a novel functional starter culture or coculture for sausage fermentation.

  5. Physico-chemical and microbiological characteristics, sensory quality and acceptability of native chicken and rabbit sausage produced with corn oil, margarine and beef fat

    Directory of Open Access Journals (Sweden)

    Hendronoto Arnoldus Walewangko Lengkey

    2016-10-01

    Full Text Available In this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA and rabbit (FB sausages were prepared: FA1 and FB1 (with 10% corn oil; FA2 and FB2 (with 10% margarine: FA3 and FB3 (with 10% beef fat. Results indicated no significant difference (p<0.05 between the pH and aw values of native chicken and rabbit sausages using different fat sources. The moisture content was significantly different (p<0.05 both between the native chicken and rabbit sausages and the types of fat source (corn oil, margarine and beef fat added. No effect on protein content was found both in native chicken and rabbit sausages. The lowest fat content was found in rabbit sausages (18.79 + 0.70% where corn oil was added as a fat source. Lowest TPC was also observed. Salmonella were not detected in any of the sausage groups. There was no significant difference (p<0.05 in various sensory attributes. In conclusion, native chicken and rabbit meat seems to be a suitable alternative for low fat sausages production, particularly with corn oil as fat source.

  6. 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.

  7. 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.

  8. Handbook on plasma instabilities

    CERN Document Server

    Cap, Ferdinand F

    1982-01-01

    Handbook on Plasma Instabilities, Volume 3, is primarily intended to serve as a sourcebook for obtaining quick information and literature references pertaining to a specific topic. Such a handbook has to be formulated in a way that enables understanding of any one section without requiring full understanding of any other section. Volume 1 (Chapters 1-13) presents the fundamental concepts of plasma physics with applications, and has more the nature of a textbook treating basic plasma physics, containment, waves, and macroscopic instabilities. Volume 2 (Chapters 14-17) covers various aspects of

  9. 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

    ), 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......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...

  10. 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%...

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

    OpenAIRE

    Kim, Hyun-Wook; Choi, Min-Sung; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Chang, Seong-Jin; Lim, Yun-Bin; Choi, Yun-Sang; Kim, Cheon-Jei

    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 r...

  12. 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 (Pcoli O157:H7 in high fat large caliber sausages was the lowest at -0.082±0.004 log CFU

  13. 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.

  14. Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage

    Directory of Open Access Journals (Sweden)

    F.S. Dias

    2015-06-01

    Full Text Available Lactic Acid Bacteria (LAB are indigenous microorganisms occurring in pork sausages. The utilization of selected autochthonous LAB may improve the safety of meat products. This study aims to enumerate and identify LAB in pork sausage and to characterize their safety properties, such as antimicrobial susceptibility and antibacterial activity. A total of 189 sealed packages of pork sausages were collected in seven municipalities (27 samples in each city of Minas Gerais, Brazil. Microbiological analyses were performed to enumerate LAB. Two pre-selection criteria were applied to 567 isolates of LAB: catalase activity and tolerance to pH 2. A total of 32 strains of UFLA SAU were selected, characterized phenotypically and identified through 16S rDNA region sequencing. The susceptibility to antimicrobial and antibacterial activities of isolates was evaluated. The LAB count ranged from 3.079 to 8.987 log10 CFU/g. Lactobacillus plantarum and Lactobacillus paracasei were identified in the samples. UFLA SAU 11, 20, 34, 86, 131 and 258 showed a profile of susceptibility to four antimicrobials: erythromycin, ampicillin, chloramphenicol and gentamycin. In the antibacterial activity test, with exception of UFLA SAU 1, all other strains showed efficiency in inhibiting Escherichia coli, Salmonella Typhiand Listeria monocytogenes. In the statistical analysis there was interaction among strains of Lactobacillus against the pathogens tested. L. monocytogenes (P=0.05 was more sensitive to Lactobacillus strains and the highest inhibitory activity against this pathogen was achieved by strains UFLA SAU 135, 226, 238 and 258. Thus, UFLA SAU 11, 20, 34, 86, 131, 135, 226, 238 and 258 possess safety characteristics for application in meat products.

  15. 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.

  16. Causes of genome instability

    DEFF Research Database (Denmark)

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

    2015-01-01

    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,...

  17. Neutrino beam plasma instability

    Indian Academy of Sciences (India)

    Abstract. We derive relativistic fluid set of equations for neutrinos and electrons from relativistic. Vlasov equations with Fermi weak interaction force. Using these fluid equations, we obtain a dis- persion relation describing neutrino beam plasma instability, which is little different from normal dispersion relation of streaming ...

  18. Chronic Ankle Instability

    Science.gov (United States)

    ... was not rehabilitated completely. When you sprain your ankle, the connective tissues (ligaments) are stretched or torn. The ability to balance ... Repeated ankle sprains often cause—and perpetuate—chronic ankle ... of the ligaments, resulting in greater instability and the likelihood of ...

  19. 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...

  20. 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

  1. Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.

    Science.gov (United States)

    Chaves-López, Clemencia; Martin-Sánchez, Ana María; Fuentes-Zaragoza, Evangélica; Viuda-Martos, Manuel; Fernández-López, Juana; Sendra, Esther; Sayas, Estrella; Angel Pérez Alvarez, José

    2012-01-01

    Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a dramatic reduction in the contaminant molds. At the end of ripening, the main endogenous fungal species in control samples were Mucor racemosus (55%), Aspergillus fumigatus (20.6%), Cladosporium sphaerospermum (11.1%), Acremonium strictum (7.9%), and Aspergillus niger (4.7%). In samples treated with OEO, M. racemosus and A. fumigatus were the only species isolated; the treatment was more effective against A. fumigatus than against M. racemosus. The use of OEO to inhibit surface fungi did not affect the sausage drying process, pH, water activity, or color changes during ripening. These parameters change in a typical pattern for fermented dry-cured sausages during ripening. At the end of ripening, OEO-treated sausages had lower hardness and greater chewiness than the control but showed similar textural properties to sausages treated with potassium sorbate.

  2. 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

    2012-09-01

    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.

  3. 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.

  4. Evaluation of natural preservatives in combination with acid whey for use in fermented sausage

    Directory of Open Access Journals (Sweden)

    Karolina Maria Wójciak

    2016-04-01

    Full Text Available ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J in combination with acid whey (AW was investigated after the ripening period (21d and over a prolonged storage period of sausage. An antioxidant activity of extracts exercise was performed. The antimicrobial, oxidative stability and sensory properties of these natural preservatives were compared to curing-control (C. Significantly lower rancid odor and rancid flavor (1.48 were observed for R and M compared with the C sample. The low level of these attributes evidenced the antioxidant properties of the R sample, which confirmed the lower CD (~0.48-0.48 µmol mg−1 and TBARS values (~0.41-1.02 mg MDA kg−1 during sausage storing and the highest antioxidant activity against ABTS+ radicals (~85.45 %. Incorporation of acid whey with rosemary extract will give the product a threefold effect: high quality (sensory acceptance, healthy benefit (elimination of nitrite and nitrate from meat products and safety (improved microbiological and oxidative stability.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage.

    Science.gov (United States)

    Triki, M; Herrero, A M; Jiménez-Colmenero, F; Ruiz-Capillas, C

    2013-03-01

    In order to improve the fat content of fresh sausages (merguez), the effects of both reducing beef fat level (by konjac gel-KG) and incorporing olive oil (in a konjac matrix-OKM) on nutritional, quality characteristic and refrigerated storage stability were studied. Fat reductions in merguez sausages of between 53 and 76% were achieved when beef fat was replaced with KG; the proportion reached 34-49% using OKM as a beef fat replacer, where 23 to 36% of total fat in the merguez was from olive oil. The merguez contained substantial amounts of some minerals (Mg and Fe). Sensory analysis revealed no significant differences between the control and the reformulated products, which had relatively low levels of lipid oxidation. Shelf life and biogenic amines of merguez sausage were not affected by formulation during refrigerated storage. Therefore, the use of konjac materials as fat replacers could reduce total caloric energy by replacing/reducing beef fat and improving sausage formulation to achieve healthier merguez products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage.

    Science.gov (United States)

    Kurćubić, Vladimir S; Mašković, Pavle Z; Vujić, Jelena M; Vranić, Danijela V; Vesković-Moračanin, Slavica M; Okanović, Đorđe G; Lilić, Slobodan V

    2014-08-01

    Fermented dry sausages (FDS) without nitrite added, fortified with bioactive phenol and flavonoid compounds originating from the ethanol extract of Kitaibelia vitifolia were food matrix for investigation of its antioxidant and antimicrobial potency. These activities were researched in order to improve the sausages' shelf-life, safety, and provide health benefits to consumers as well. The oxidative stability of the FDS, containing two different levels of natural preservative, was evaluated using five different contemporary methods for antioxidative activity. The activity was tested on the 20th day of the refrigerated storage. Minimum inhibitory concentrations of the sausage extract were determined against six microorganisms, using a micro dilution method. Determined optimal effective concentration of dissolved K. vitifolia extract (12.5 g/kg of meat dough) revealed strong antioxidant activity, and moderate antimicrobial activity against Escherichia coli (minimum inhibitory concentrations=15.625 μg/mL). The modified sausages had typical chemical-physical characteristics of FDS, controlled on 0, 13, 26 d of ripening and 20, 40 and 60 d of storage. Copyright © 2014 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

    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% olive oil + 4% canola oil). Proximate analysis showed significant (poil mixtures significantly decreased the ash content (poil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

  13. 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®

  14. Effect of the use of Lens culinaris flour as an extender in the physical characteristics and acceptability of a sausage

    Directory of Open Access Journals (Sweden)

    José David Torres González

    2016-10-01

    Full Text Available Objective: The objective of this research was to use Lens culinaris flour, verdina variety, as a meat extender, and to analyze its effect on the physical characteristics and acceptability of a sausage. Methodology: The flour was obtained and its qualitative characteristics, its oil absorption index (OAI and its water holding capacity (WHC were analyzed. The sausage was prepared, it was added 5% of flour to it; then, the bromatological, microbiological, textural, and sensory parameters per triplicate of the finished product were evaluated. Statistical Analysis: An experimental design was used completely at random, making three replicates of the formulation, and analysis of variances was performed to find statistical differences. Results: The protein content of the flour was 35.89 % while the fiber was 11.82%. The water holding capacity and the lipid index absorption were 3.87 mL water/ g sample, and 2.01 ml of oil/g sample. The final product showed that microbial counts were within the provisions of the Colombian Technical Standards. Flour positively influenced the acceptability of sausages and was favorable in all texture parameters, which were similar to those obtained in commercial sausages. Conclusions: L. culinaris flour represents a non-meat alternative raw material in the manufacture of products with interesting protein values. These results may encourage the use of Lentil flour with verdina variety of food products consumers.

  15. Enzyme-linked imunoassays for the detection of Listeria sp. and Salmonella sp. in sausage: a comparison with conventional methods

    Directory of Open Access Journals (Sweden)

    T.M. Benetti

    2013-09-01

    Full Text Available This study was carried out comparing the conventional methods (ISO 11290-1 and BAM method, 2008 and system mini-Vidas® (Biomerieux, for detection of Listeria sp. and Salmonella sp. in cooled sausage. The immunoenzymatic method has shown to be effective for the detection of target pathogens, it has presented itself as an excellent screening method.

  16. Enzyme-linked imunoassays for the detection of Listeria sp. and Salmonella sp. in sausage: a comparison with conventional methods.

    Science.gov (United States)

    Benetti, T M; Monteiro, C L B; Beux, M R; Abrahão, W M

    2013-01-01

    This study was carried out comparing the conventional methods (ISO 11290-1 and BAM method, 2008) and system mini-Vidas® (Biomerieux), for detection of Listeria sp. and Salmonella sp. in cooled sausage. The immunoenzymatic method has shown to be effective for the detection of target pathogens, it has presented itself as an excellent screening method.

  17. Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

    Directory of Open Access Journals (Sweden)

    Lucyanne Maria Moraes Correia

    2014-10-01

    Full Text Available Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12°C and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. aureus and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7°C or at freezing temperatures for greater microbiological stability

  18. Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging.

    Science.gov (United States)

    Mastromatteo, Marianna; Incoronato, Anna Lucia; Conte, Amalia; Del Nobile, Matteo Alessandro

    2011-10-17

    The combined use of antimicrobial compounds and modified atmosphere packaging (MAP) on shelf life of reduced pork back-fat content sausages was investigated in this study. First, a pre-screening of different antimicrobial compounds and MAP was addressed. In particular, the consumer test was used as a tool to select the most pleasant antimicrobial compounds, whereas both sausage color and cell load of main spoilage microorganisms were used to choose optimal MAP. Afterwards, antimicrobial compounds (lemon alkott and thymol) and MAP (MAP1: 20% CO(2), 5% O(2), 75% N(2)) that had shown the best performance were used to run the shelf life tests. In order to assess the influence of the variables described beforehand on the shelf life of investigated sausages, the sensorial and microbiological (mesophilic and psychrotrophic bacteria, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria and coccus-shaped lactic acid bacteria) quality was monitored during storage. Results recorded in this study suggested that Pseudomonas spp. were responsible for sausage unacceptability in all samples, except for thymol and thymol-MAP samples. For these samples, the sensorial quality was the limiting factor while the microbial growth did not limit the shelf life. In particular, for thymol and thymol-MAP samples a shelf life value of more than 5 days with respect to the other samples (2 days) was obtained. Copyright © 2011 Elsevier B.V. All rights reserved.

  19. 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/ascorba...

  20. 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...

  1. Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions.

    Science.gov (United States)

    Rode, Tone Mari; Holck, Askild; Axelsson, Lars; Høy, Martin; Heir, Even

    2012-04-16

    Dry-fermented sausages (DFS) are considered possible risk products regarding Shiga toxigenic Escherichia coli (STEC). We have compared the reduction of 11 E. coli isolates of various serogroups in salami during the sausage production process and during post-process measures including storage, heating and freezing. The 11 E. coli isolates, mainly STEC, included enterohaemorrhagic E. coli (EHEC) outbreak strains linked to DFS along with apathogenic E. coli. During sausage production, there was a statistically significant difference in reduction between the E. coli strains ranging from 1.3 to 2.4 log₁₀ (p0.1) between the reductions of E. coli in salami and in the TSB broth model. Results based on broth models and/or single or surrogate strains must therefore be interpreted with caution. The EHEC reducing post-processing measures tested can easily be implemented in DFS production with marginal influence on the quality of the sausages. Copyright © 2012 Elsevier B.V. All rights reserved.

  2. Enhanced inhibition of Listeria monocytogenes in Frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures

    NARCIS (Netherlands)

    Stekelenburg, F.K.

    2003-01-01

    Frankfurter-type sausages were prepared with potassium lactate, sodium diacetate and various levels of a mixture of potassium lactate and sodium diacetate. The development of Lactobacillus sake and Listeria monocytogenes and the sensory quality were compared with a reference product without any of

  3. 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.

  4. Beam-beam instability

    Energy Technology Data Exchange (ETDEWEB)

    Chao, A.W.

    1983-08-01

    The subject of beam-beam instability has been studied since the invention of the colliding beam storage rings. Today, with several colliding beam storage rings in operation, it is not yet fully understood and remains an outstanding problem for the storage ring designers. No doubt that good progress has been made over the years, but what we have at present is still rather primitive. It is perhaps possible to divide the beam-beam subject into two areas: one on luminosity optimization and another on the dynamics of the beam-beam interaction. The former area concerns mostly the design and operational features of a colliding beam storage ring, while the later concentrates on the experimental and theoretical aspects of the beam-beam interaction. Although both areas are of interest, our emphasis is on the second area only. In particular, we are most interested in the various possible mechanisms that cause the beam-beam instability.

  5. Evaporation and Antievaporation instabilities

    OpenAIRE

    Addazi, Andrea; Marciano, Antonino

    2017-01-01

    We review (anti)evaporation phenomena within the context of quantum gravity and extended theories of gravity. The (anti)evaporation 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...

  6. Instability of warped discs

    Science.gov (United States)

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

    2018-01-01

    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 which would generally encapsulate the classical Lightman-Eardley instability in planar discs (given by ∂(νΣ)/∂Σ 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.

  7. 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®

  8. 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.

  9. [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)

  10. Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life.

    Science.gov (United States)

    do Amaral, Deborah S; Cardelle-Cobas, Alejandra; do Nascimento, Bárbara M S; Monteiro, Maria J; Madruga, Marta S; Pintado, Maria Manuela E

    2015-08-01

    A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.

  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

    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

  12. 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.

  13. Radiation Induced Genomic Instability

    Energy Technology Data Exchange (ETDEWEB)

    Morgan, William F.

    2011-03-01

    Radiation induced genomic instability can be observed in the progeny of irradiated cells multiple generations after irradiation of parental cells. The phenotype is well established both in vivo (Morgan 2003) and in vitro (Morgan 2003), and may be critical in radiation carcinogenesis (Little 2000, Huang et al. 2003). Instability can be induced by both the deposition of energy in irradiated cells as well as by signals transmitted by irradiated (targeted) cells to non-irradiated (non-targeted) cells (Kadhim et al. 1992, Lorimore et al. 1998). Thus both targeted and non-targeted cells can pass on the legacy of radiation to their progeny. However the radiation induced events and cellular processes that respond to both targeted and non-targeted radiation effects that lead to the unstable phenotype remain elusive. The cell system we have used to study radiation induced genomic instability utilizes human hamster GM10115 cells. These cells have a single copy of human chromosome 4 in a background of hamster chromosomes. Instability is evaluated in the clonal progeny of irradiated cells and a clone is considered unstable if it contains three or more metaphase sub-populations involving unique rearrangements of the human chromosome (Marder and Morgan 1993). Many of these unstable clones have been maintained in culture for many years and have been extensively characterized. As initially described by Clutton et al., (Clutton et al. 1996) many of our unstable clones exhibit persistently elevated levels of reactive oxygen species (Limoli et al. 2003), which appear to be due dysfunctional mitochondria (Kim et al. 2006, Kim et al. 2006). Interestingly, but perhaps not surprisingly, our unstable clones do not demonstrate a “mutator phenotype” (Limoli et al. 1997), but they do continue to rearrange their genomes for many years. The limiting factor with this system is the target – the human chromosome. While some clones demonstrate amplification of this chromosome and thus lend

  14. 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.

  15. 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

    Directory of Open Access Journals (Sweden)

    Joseph M. Wambui

    2017-01-01

    Full Text Available 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<0.05. Increasing SPI increased moisture content but decreased ash and carbohydrate contents of the sausages (p<0.05. Increasing CS increased carbohydrate content (p<0.05. Increasing BF increased hardness, adhesiveness, cohesiveness, and chewiness but decreased springiness (p<0.05. SPI addition increased springiness but decreased adhesiveness, cohesiveness, and chewiness (p<0.05. In conclusion, varying the levels of BF and SPI had a more significant effect on chemical and textural properties of rabbit sausages than CS.

  16. 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.

  17. Fate of the microbial population and the physico-chemical parameters of "Sanganel" a typical blood sausages of the Friuli, a north-east region of Italy.

    Science.gov (United States)

    Iacumin, Lucilla; Manzano, Marisa; Stella, Simone; Comi, Giuseppe

    2017-05-01

    In Friuli, a Northeastern region of Italy, a blood sausage called Sanganel is produced by farmers, butchers, shops, and factories. This sausage is made with pork meat, boiled blood, lard, spices, and salt. It is stored at 4 ± 2 °C and usually eaten fresh or boiled within 14 days of its manufacture. Little is known about its microbial populations and safety for consumption. The aim of this study is to characterise the microbial populations and the physico-chemical parameters of Sanganel to establish its quality and the safety of consuming it. The microbial population of Sanganel is typical of meat products, and psychrotrophic enterobacteria and lactic acid bacteria (LAB) grow while it is stored. Enterobacteria produce total basic volatile nitrogen (TVB-N) and biogenic amines that, despite the presence of LAB, increase the pH of the sausage to approximately 6.9. Considering the concentrations of Enterobacteriaceae and TVB-N in the sausage, a shelf-life of 14 days is suggested. However, at 30 days the sausage is safe to eat and presents normal odours and flavours. In addition, boiling the sausage for 30 min before consumption eliminates the asporogenous microbial population. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. 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.

  19. Quantitative immunohistochemical method for detection of wheat protein in model sausage

    Directory of Open Access Journals (Sweden)

    Zuzana Řezáčová Lukášková

    2014-01-01

    Full Text Available Since gluten can induce coeliac symptoms in hypersensitive consumers with coeliac disease, it is necessary to label foodstuffs containing it. In order to label foodstuffs, it is essential to find reliable methods to accurately determine the amount of wheat protein in food. The objective of this study was to compare the quantitative detection of wheat protein in model sausages by ELISA and immunohistochemical methods. Immunohistochemistry was combined with stereology to achieve quantitative results. High correlation between addition of wheat protein and compared methods was confirmed. For ELISA method the determined values were r = 0.98, P P < 0.01. Although ELISA is an accredited method, it was not reliable, unlike immunohistochemical methods (stereology SD = 3.1.

  20. 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%).

  1. Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages.

    Science.gov (United States)

    Martuscelli, M; Crudele, M A; Gardini, F; Suzzi, G

    2000-09-01

    Fifty strains of Staph. xylosus, isolated from artisanal fermented sausages in Southern Italy (Lucania region) were tested to verify their potential to produce or degrade biogenic amines. Twenty-six strains analysed were not able to form amines, but seven had the potential to produce spermine and/or spermidine and, at lower levels, tryptamine and tyramine. By contrast, about 80% of the strains that did not possess amino acid decarboxylase activity, exhibited an ability to degrade histamine. The greatest histamine-oxidase activity was present in the strains S81 (100% degradation), S206 (93%), S79 (68%) and S90 (53%). The strain S142 exhibited a remarkably high potential to oxidase tyramine and histamine, reducing the initial concentrations by 63 and 47%, respectively.

  2. 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.

  3. 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.

  4. Size effects on cavitation instabilities

    DEFF Research Database (Denmark)

    Niordson, Christian Frithiof; Tvergaard, Viggo

    2006-01-01

    In metal-ceramic systems the constraint on plastic flow leads to so high stress triaxialities that cavitation instabilities may occur. If the void radius is on the order of magnitude of a characteristic length for the metal, the rate of void growth is reduced, and the possibility of unstable cavity...... 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...

  5. Instability of enclosed horizons

    CERN Document Server

    Kay, Bernard S

    2013-01-01

    We study the classical massless scalar wave equation on the region of 1+1-dimensional Minkowski space between the two branches of the hyperbola $x^2-t^2=1$ with vanishing boundary conditions on it. We point out that there are initially finite-energy initially, say, right-going waves for which the stress-energy tensor becomes singular on the null-line $t+x=0$. We also construct the quantum theory of this system and show that, while there is a regular Hartle-Hawking-Israel-like state, there are coherent states built on this for which there is a similar singularity in the expectation value of the renormalized stress-energy tensor. We conjecture that in 1+3-dimensional situations with 'enclosed horizons' such as a (maximally extended) Schwarzschild black hole in equilibrium in a stationary box or the (maximally extended) Schwarzschild-AdS spacetime, there will be a similar singularity at the horizon and that would signal an instability when matter perturbations and/or gravity are switched on. Such an instability ...

  6. 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.

  7. 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.

  8. 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

    Existing growth models and non-thermal survival models for Salmonella, Shiga-toxin producing Eschericia coli (STEC) and Listeria monocytogenes primarily focus on the static effect of a(w), sodium nitrite (NaNO2), pH and temperature. However, during the production of fermented sausages......, the intrinsic factors and temperature change, and there is a need to develop models that can predict pathogen survival under dynamic conditions. The objective of this study was to develop a novel mathematical model for predicting survival of Salmonella, STEC and L. monocytogenes, taking into account....... 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...

  9. Screening of Lactobacillus isolated from pork sausages for potential probiotic use and evaluation of the microbiological safety of fermented products.

    Science.gov (United States)

    Dias, Francesca Silva; Duarte, Whasley Ferreira; Santos, Marianna Rabelo Rios Martins; Ramos, Eduardo Mendes; Schwan, Rosane Freitas

    2013-06-01

    The aim of this study was to select strains of Lactobacillus isolated from pork sausage for use as probiotics. Lactobacillus isolates were evaluated in tests based on probiotic characteristics and microbiological safety. The UFLA SAU 14, 52, and 91 isolates were differentiated by coaggregation with Listeria monocytogenes, production of lactic acid, and survival at pH 2. UFLA SAU 172 and 187 isolates had high levels of coaggregation with Salmonella Typhi and Escherichia coli, tolerance to pancreatic fluid, and adhesion to chloroform. UFLA SAU 20 and 34 isolates were characterized by exopolysaccharide production, autoaggregation, and resistance to simulated intestinal fluid. UFLA SAU 185, 238, and 258 isolates exhibited resistance to bile and adhesion to xylene. A cocktail of these 10 Lactobacillus isolates with potential probiotic properties was inoculated into pork sausage and inhibited the growth of L. monocytogenes.

  10. The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner- type sausage during refrigerated storage.

    Science.gov (United States)

    Aminzare, Majid; Aliakbarlu, Javad; Tajik, Hossein

    2015-01-01

    The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated. The moisture content of the control sample was higher (p 0.05). The water activity content fell in Lyoners with added CZEO during the storage. Incorporation of CZEO retard lipid oxidation process at the end of storage (p < 0.05). Samples containing highest amount of CZEO had higher sensory score compared to control sample. Our results pointed out that CZEO could be used as natural additive for increasing the chemical stability of Lyoner-type sausages.

  11. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla".

    Science.gov (United States)

    Lorenzo, José M; Purriños, Laura; Bermudez, Roberto; Cobas, Noemí; Figueiredo, Maria; García Fontán, María C

    2011-09-01

    The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de cebolla" (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5 μgkg(-1) in smoked meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for "Chorizo gallego" and "Chorizo de cebolla", respectively. Correlation statistic analysis (P cebolla" samples (R(BaP/7EPA) = 0.95) and in "Chorizo gallego" samples (R(BaP/7EPA) = 0.81). Copyright © 2011 Elsevier Ltd. All rights reserved.

  12. Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing.

    Science.gov (United States)

    Fernández-Fernández, E; Romero-Rodríguez, M A; Vázquez-Odériz, M L

    2005-06-01

    Galician chorizo sausage, a dry-cured meat product from northwest Spain, was conserved by different methods with the aim of increasing its useful life. We studied changes in the sensory properties of this dry-cured meat product conserved by freezing, vacuum-packing and a traditional method involving immersion in sunflower oil. The reasons for the elimination of the samples conserved in sunflower oil at sampling 13 (week 23) was an increase in rancid flavor, acid flavor and external odor intensity. In sampling 18 (week 41) the samples conserved by vacuum-packing were eliminated because of increases in acid flavor, external and internal odor intensity, flavor intensity and after-taste persistence. In the frozen sausages the changes in sensory properties happened very slowly during storage.

  13. Instability and Information

    CERN Document Server

    Patzelt, Felix

    2015-01-01

    Many complex systems exhibit extreme events far more often than expected for a normal distribution. This work examines how self-similar bursts of activity across several orders of magnitude can emerge from first principles in systems that adapt to information. Surprising connections are found between two apparently unrelated research topics: hand-eye coordination in balancing tasks and speculative trading in financial markets. Seemingly paradoxically, locally minimising fluctuations can increase a dynamical system's sensitivity to unpredictable perturbations and thereby facilitate global catastrophes. This general principle is studied in several domain-specific models and in behavioural experiments. It explains many findings in both fields and resolves an apparent antinomy: the coexistence of stabilising control or market efficiency and perpetual instabilities resembling critical phenomena in physical systems.

  14. 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

  15. 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 chr...

  16. Liquid propellant rocket combustion instability

    Science.gov (United States)

    Harrje, D. T.

    1972-01-01

    The solution of problems of combustion instability for more effective communication between the various workers in this field is considered. The extent of combustion instability problems in liquid propellant rocket engines and recommendations for their solution are discussed. The most significant developments, both theoretical and experimental, are presented, with emphasis on fundamental principles and relationships between alternative approaches.

  17. Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model

    Directory of Open Access Journals (Sweden)

    Constanza M. López

    2015-06-01

    Significance: The selection of a specific autochthonous starter culture guarantees the hygiene and typicity of fermented sausages. The identification of new peptides as well as new target proteins by means of peptidomics represents a significant step toward the elucidation of the role of microorganisms in meat proteolysis. Moreover, these peptides may be further used as biomarkers capable to certify the use of the applied autochthonous starter culture described here.

  18. Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods.

    Science.gov (United States)

    Cocolin, Luca; Rantsiou, Kalliopi; Iacumin, Lucilla; Urso, Rosalinda; Cantoni, Carlo; Comi, Giuseppe

    2004-04-01

    In this study, a polyphasic approach was used to study the ecology of fresh sausages and to characterize populations of lactic acid bacteria (LAB). The microbial profile of fresh sausages was monitored from the production day to the 10th day of storage at 4 degrees C. Samples were collected on days 0, 3, 6, and 10, and culture-dependent and -independent methods of detection and identification were applied. Traditional plating and isolation of LAB strains, which were subsequently identified by molecular methods, and the application of PCR-denaturing gradient gel electrophoresis (DGGE) to DNA and RNA extracted directly from the fresh sausage samples allowed the study in detail of the changes in the bacterial and yeast populations during storage. Brochothrix thermosphacta and Lactobacillus sakei were the main populations present. In particular, B. thermosphacta was present throughout the process, as determined by both DNA and RNA analysis. Other bacterial species, mainly Staphylococcus xylosus, Leuconostoc mesenteroides, and L. curvatus, were detected by DGGE. Moreover, an uncultured bacterium and an uncultured Staphylococcus sp. were present, too. LAB strains isolated at day 0 were identified as Lactococcus lactis subsp. lactis, L. casei, and Enterococcus casseliflavus, and on day 3 a strain of Leuconostoc mesenteroides was identified. The remaining strains isolated belonged to L. sakei. Concerning the yeast ecology, only Debaryomyces hansenii was established in the fresh sausages. Capronia mansonii was initially present, but it was not detected after the first 3 days. At last, L. sakei isolates were characterized by randomly amplified polymorphic DNA PCR and repetitive DNA element PCR. The results obtained underlined how different populations took over at different steps of the process. This is believed to be the result of the selection of the particular population, possibly due to the low storage temperature employed.

  19. 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.

  20. 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.

  1. Effect of redox potential on Bacillus subtilis and Bacillus licheniformis in broth and in pasteurized sausage mixtures.

    Science.gov (United States)

    Rödel, W; Lücke, F K

    1990-05-01

    Bacillus licheniformis (a facultatively anaerobe) and B. subtilis (aerobic) may cause spoilage in certain meat products pasteurized in hermetically sealed containers if these are stored with inadequate refrigeration. After having optimized a method for determination of the redox potential in sausage mixtures, we investigated the contribution of low redox potential (Eh) and anaerobiosis to the inhibition of these bacilli. With the Eh values encountered in pasteurized meat products there was no effect of the redox potential on growth of B. licheniformis, either in model broths or in mildly heated bologna-type sausage mixtures. When cultured in a model broth with head space, B. subtilis grew to about 10(7)/ml and was little affected by the initial Eh value (range between +250 and -150 mV) and the initial dissolved oxygen concentration. During exponential growth of this bacterium in the absence of oxygen, the Eh value increased by about 180 mV. In sausage mixture with air inclusions, B. subtilis attained slightly higher cell densities than in mixtures protected against air uptake but it was subsequently overgrown by facultative anaerobic bacilli. We conclude that knowledge of the Eh value of a meat product does not permit a prediction of the growth potential of bacilli in pasteurized meat products, and that a sufficient heat treatment and proper refrigeration are essential to control these bacteria.

  2. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.

    Science.gov (United States)

    Lorenzo, José M; Gómez, María; Purriños, Laura; Fonseca, Sonia

    2016-03-15

    The present work deals with the evaluation of the effect of three different commercial starter cultures (Chr. Hansen, Hørsholm, Denmark) on the volatile compound profile and sensory properties, as well as some important physicochemical parameters, of dry-fermented foal sausages at the end of ripening in order to select the most suitable starter culture for this elaboration. The sausage batches were named as follows: CO (non-inoculated control), FS (Lactobacillus sakei + Staphylococcus carnosus), SM (L. sakei + S. carnosus + Staphylococcus xylosus + Pediococcus pentosaceus + Debaryomyces hansenii) and TR (L. sakei + S. carnosus +S. xylosus). The pH values differed significantly among batches, with the highest values corresponding to CO followed by TR, SM and FS. The highest amounts of volatile compounds were found in FS batch. Hexanal was the most abundant compound, especially in FS and SM batches. These batches also showed higher levels of compounds derived from carbohydrate fermentation and amino acid catabolism. Sensory results showed that acid taste was significantly lower in CO batch than in inoculated batches. According to most parameters, batches inoculated with FS and SM starters showed marked acidity compared with TR and CO batches, as expected from the manufacturer's indications. Therefore the most suitable starter culture for use in the manufacture of foal sausages in Mediterranean countries such as Spain with a preference for low-acidity products was found to be TR culture. © 2015 Society of Chemical Industry.

  3. 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.

  4. Presence and molecular characterization of the major serovars of Listeria monocytogenes in ten Sardinian fermented sausage processing plants.

    Science.gov (United States)

    Meloni, Domenico; Consolati, Simonetta Gianna; Mazza, Roberta; Mureddu, Anna; Fois, Federica; Piras, Francesca; Mazzette, Rina

    2014-08-01

    The aim of the present study was to investigate the occurrence of Listeria monocytogenes in ten Sardinian fermented sausage processing plants. A total of 230 samples were collected and 40 L. monocytogenes isolates were obtained and subjected to serotyping and investigated for the presence of ten virulence-associated genes using multiplex PCR assays. The isolates were further subjected to PFGE and investigated for their adhesion abilities in polystyrene microtiter plates. L. monocytogenes was found in 6% of food contact surfaces, in sausages at the end of acidification (3%) and ripening (8%). Serotyping revealed the presence of four serovars: 1/2c (37.5%), 1/2b (27.5%), 4b (22.5%) and 1/2a (12.5%). All virulence-associated genes were detected in 67.5% of the isolates. Isolates from processing environment, semi-processed and finished products showed high pulsotype diversity and the majority of isolates presented weak adhesion capability. The detection of the pathogen in fermented sausages confirms the ability of L. monocytogenes to overcome the hurdles of the manufacturing process. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. 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.

  6. The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential.

    Science.gov (United States)

    Samelis, J; Georgiadou, K G

    2000-01-01

    Strains of the Lactobacillus sakei/curvatus group, mainly non-slime-producing Lact. sakei, dominated the microbial flora of industrially manufactured taverna sausage, a traditional Greek cooked meat, stored at 4 degrees C and 10 degrees C in air, vacuum and 100% CO2. Atypical, arginine-positive and melibiose-negative strains of this group were isolated. The isolation frequency of Lact. sakei/curvatus from sausages stored anaerobically was as high as 92-96%, while other meat spoilage organisms were practically absent. Conversely, in air-stored sausages, leuconostocs, mainly Leuconostoc mesenteroides ssp. mesenteroides, had a considerable presence (14-21%), whereas Brochothrix thermosphacta, pseudomonads and Micrococcaceae grew, but failed to increase above 10(5) cfu g(-1) in all samples during storage. Only yeasts were able to compete against LAB and reached almost 10(7) cfu g(-1) after 30 d of aerobic storage at 10 degrees C. The great dominance (> 10(8) cfu g(-1)) of LAB caused a progressive decrease of pH and an increase of the concentration of L-lactate, D-lactate and acetate in all sausage packs. The growth of LAB and its associated chemical changes were more pronounced at 10 degrees C than 4 degrees C. At both storage temperatures, L-lactate and acetate increased more rapidly and to a higher concentration aerobically, unlike D-lactate, which formed in higher amounts anaerobically. Storage in air was the worst packaging method, resulting in greening and unpleasant off-odours associated with the high acetate content of the sausages. Carbon dioxide had no significant effect on extending shelf-life. The factors affecting the natural selection of Lact. sakei/curvatus in taverna sausage are discussed. Moreover, it was attempted to correlate the metabolic activity of this group with the physicochemical changes and the spoilage phenomena occurring in taverna sausage under the different storage conditions.

  7. Sausage-like toe and heel pain: value for diagnosing and evaluating the severity of spondyloarthropathies defined by Amor's criteria. A retrospective study in 161 patients.

    Science.gov (United States)

    Eulry, François; Diamano, Joël; Launay, David; Tabache, Fatima; Lechevalier, Dominique; Magnin, Jacques

    2002-12-01

    To evaluate the frequency of sausage-like toe and talalgia in spondyloarthropathies diagnosed by the 12 items of Amor's criteria; to study the frequency of a diagnosis which would be impossible without these two symptoms; and to study the correlations between Amor's criteria score and the clinical and biological symptoms in the presence of both of these. Retrospective study of 161 cases (age, 38.8 +/- 13.1 years; duration, 7.12 +/- 7.3 years; HLA B27, 112). Peripheral involvement is observed in 89 cases (52 cases of pure peripheral form). Eighty cases (group N1) experience talalgia and/or sausage-like toe and 80 do not (group N2). Talalgia concerns 68 patients (42.2%) and sausage-like toe 37 (23.3%); both signs are present in 18. Age, duration, morning stiffness, SR, CRP are similar in both groups. Ankle involvement and oligoarthritis are significantly more frequent in group N1. In 17 cases the presence of talalgia or sausage-like toe are indispensable to the diagnosis (10.6%): 11 undetermined spondyloarthropathies, six psoriatic arthritis. In the N1 group, a positive correlation is present between the score of the 12 items and, respectively, morning stiffness (+ 0.69; P = 0.0001), SR (+ 0.6; P = 0.001 8), CRP (+ 0.59; P = 0.001 8) in patients with sausage-like toe, probably because of the associated oligoarthritis, but neither in patients with talalgia (N1) nor in patients of the group N2. Talalgia and sausage-like toe are present respectively in 42.2 and 23.6% of spondyloarthropathies and are indispensable to the diagnosis using Amor's criteria in 10.6% of cases. The sausage-like toe would indicate a more severe spondyloarthopathy because of the synovitis, even though talalgia (pure enthesopathy) does not reflect the inflammatory process.

  8. Simulations of Astrophysical fluid instabilities

    Science.gov (United States)

    Calder, A. C.; Fryxell, B.; Rosner, R.; Dursi, L. J.; Olson, K.; Ricker, P. M.; Timmes, F. X.; Zingale, M.; MacNeice, P.; Tufo, H. M.

    2001-10-01

    We present direct numerical simulations of mixing at Rayleigh-Taylor unstable interfaces performed with the FLASH code, developed at the ASCI/Alliances Center for Astrophysical Thermonuclear Flashes at the University of Chicago. We present initial results of single-mode studies in two and three dimensions. Our results indicate that three-dimensional instabilities grow significantly faster than two-dimensional instabilities and that grid resolution can have a significant effect on instability growth rates. We also find that unphysical diffusive mixing occurs at the fluid interface, particularly in poorly resolved simulations. .

  9. Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage

    Directory of Open Access Journals (Sweden)

    Nalaka Sandun Abeyrathne

    2015-09-01

    Full Text Available Background: Sodium or potassium nitrite is widely used as a curing agent in sausages and other cured meat products. Nitrite has strong antimicrobial and antioxidant effects and generates cured meat color. Nitrite, however, can react with secondary or tertiary amines in meat to form carcinogenic, teratogenic and mutagenic N-nitroso compounds. Several findings have been suggested that high consumption of processed meat may increase the risk of cancer, and emphasized that dietary nitrosamines are positively associated with cancer. Lysozyme is one of the major egg proteins that have antimicrobial and antioxidant characteristics. Therefore, lysozyme can be used in meat processing to prevent microbial growth and oxidative degradation in meat products during storage. This study is focused on evaluating the antimicrobial and antioxidant effects of lysozyme extracted from egg white as a replacer of nitrite in a cooked Italian-type chicken sausage. Methods: Four curing treatments including 100% nitrite (control, 100% lysozyme (treatment 1, 25% nitrite + 75% lysozyme (treatment 2 and 50% nitrite + 50% lysozyme (treatment 3 were used to prepare Italian-type chicken sausage samples. Recipe was developed with 64% (w/w meat, 17% (w/w binder (bread crumble, 12% (w/w ice, 4% (w/w vegetable oil, 2% (w/w salt, 1% (w/w spices (chili, black pepper, cardamom. Prepared samples were cooked in an 80 °C smoke house to a core temperature of 65 °C and cooled in cold water to 20-25 °C subsequently packed in polyethylene and stored in a freezer (-18 °C. The antimicrobial effect lysozyme was tested using Escherichia coli and Salmonella. The growth of these pathogens at 0, 3 and 5 days of storage of spore inoculation was determined. The antioxidant activity of lysozyme was determined using the TBARS value during the 25 d storage period. The redness (a*, lightness (L*, and yellowness (b* of sausages were analyzed using a Minolta color meter (CR 410, Konica Minolta Inc

  10. Implantation ability of the potential probiotic strain, Lactobacillus reuteri PL519, in "Salchichón," a traditional Iberian dry fermented sausage.

    Science.gov (United States)

    Ruiz-Moyano, Santiago; Martín, Alberto; Benito, María José; Aranda, Emilio; Casquete, Rocío; Córdoba, María de Guia

    2011-01-01

    The purpose of this study was to investigate the potential of incorporating the probiotic L. reuteri PL519 into the manufacturing of Iberian dry fermented sausages, and to observe its effect on the sensory properties of these meat products. Specific polymerase chain reaction (PCR) was carried out to detect the presence of probiotic strain at high counts in the inoculated sausages. Changes due to probiotic inoculation on physicochemical parameters were determined and the impact on sensory quality evaluated. Dry fermented sausages inoculated with L. reuteri PL519 may be considered as functional products according to the counts of this strain found at the end of processing. Inoculation with L. reuteri PL519 increased the amount of acetic acid, protein, and lipid degradation products in dry fermented sausages. The differences observed in the descriptive sensorial analysis corresponded, however, to a little impact on overall acceptability since no significant changes were found between the control and L. reuteri PL519 batch in the hedonic test. Processing and marketing of Iberian dry fermented sausages with functional characteristics. © 2011 Institute of Food Technologists®

  11. Stability of α-tocotrienol and α-tocopherol in salami-type sausages and curing brine depending on nitrite and pH.

    Science.gov (United States)

    Gerling, Eva-Maria; Ternes, Waldemar

    2014-12-01

    We studied the stability of the valuable vitamer nutrients α-tocotrienol and α-tocopherol and options for their protection in salami-type sausages (blended with α-tocotrienol-rich barley oil) and curing brine. Four different sausage formulations were produced containing nitrite curing salt; nitrite curing salt and ascorbic acid (300mg/kg); nitrite curing salt and carnosic acid (45mg/kg); or sodium chloride. Initial vitamer contents (100mg/kg) did not decrease significantly during ripening and decreased only slightly during storage. Ascorbic acid and carnosic acid were found to be effective in preserving the vitamers in fresh sausages. Freeze-drying of sausages resulted in a significant loss of vitamers (97%), particularly after 14-day storage at room temperature, even in the presence of shielding gases. The vitamer content in the curing brine decreased with decreasing pH in the presence of nitrite. A nitrite concentration of 136mg/L at pH4 resulted in significant loss (90%) of the vitamers. Sufficient stability of the vitamers in salami-type sausage and curing brine can be achieved by processing, formulation, and storage conditions. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage.

    Science.gov (United States)

    Moradi, Mehran; Tajik, Hossein; Razavi Rohani, Seyed Mehdi; Oromiehie, Abdul Rasoul

    2011-12-01

    The effectiveness of chitosan films containing Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g kg(-1) ) and grape seed extract (GSE) (10 g kg(-1) ) on lipid oxidation and microbial (lactic acid bacteria, aerobic mesophiles and inoculated Listeria monocytogenes) characteristics of mortadella sausage at 4 °C for 21 days was evaluated. The release of total phenolics (TPs) into sausage was also assessed. All films exhibited antibacterial activity against L. monocytogenes on agar culture media. Chitosan films containing ZEO were the most effective on the growth of bacteria. The growth of L. monocytogenes was significantly inhibited by ZEO-GSE containing films especially during storage of the sausages for 6 days. Aerobic mesophiles and lactic acid bacteria were the most sensitive and resistant groups to films by 0.1-1.1 and 0.1-0.7 log cycles reduction, respectively. Sausages wrapped by 10 g kg(-1) GSE + 10 g kg(-1) ZEO films had the lowest degrees of lipid oxidation, which was 23% lower than the control. The TPs of ZEO films decreased to zero after 6 days, whereas TPs of GSE films followed a slight decrease during the storage. Antimicrobial/antioxidant chitosan film could be developed by incorporating GSE and ZEO for extending the shelf life of mortadella sausage. Copyright © 2011 Society of Chemical Industry.

  13. Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

    Directory of Open Access Journals (Sweden)

    Karolina Maria Wójciak

    2015-02-01

    Full Text Available Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919 and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values, conjugated dienes (CD, TBARS immediately after 21 days of ripening (0 and after 90 and 180 days of refrigerated storage (4 ºC. Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage. At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period.

  14. The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage.

    Science.gov (United States)

    Jin, Sang-Keun; Choi, Jung-Seok; Moon, Sung-Sil; Jeong, Jin-Yeon; Kim, Gap-Don

    2014-01-01

    The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (pcolor traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (pColor by sensory evaluation also showed a significant effect from red beet addition (p0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.

  15. 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.

  16. 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.

  17. Package systems and storage times serve as postlethality controls for Listeria monocytogenes on whole-muscle beef jerky and pork and beef smoked sausage sticks.

    Science.gov (United States)

    Lobaton-Sulabo, April Shayne S; Axman, Tyler J; Getty, Kelly J K; Boyle, Elizabeth A E; Harper, Nigel M; Uppal, Kamaldeep K; Barry, Bruce; Higgins, James J

    2011-02-01

    To validate how packaging and storage reduces Listeria monocytogenes on whole-muscle beef jerky and smoked pork and beef sausage sticks, four packaging systems (heat sealed [HS] without vacuum, heat sealed with oxygen scavenger, nitrogen flushed with oxygen scavenger [NFOS], and vacuum) and four ambient temperature storage times were evaluated. Commercially available whole-muscle beef jerky and smoked pork and beef sausage sticks were inoculated with a five-strain L. monocytogenes cocktail, packaged, and then stored at 25.5 °C until enumerated for L. monocytogenes at 0, 24, 48, and 72 h and 30 days after packaging. The interaction of packaging and storage time affected L. monocytogenes reduction on jerky, but not on sausage sticks. A >2-log CFU/cm(2) reduction was achieved on sausage sticks after 24 h of storage, regardless of package type, while jerky had 2 log CFU/cm(2), except for NFOS (1.22-log CFU/cm(2) reduction). Processors could package beef jerky in HS packages with oxygen scavenger or vacuum in conjunction with a 24-h holding time as an antimicrobial process to ensure a >1-log CFU/cm(2) L. monocytogenes reduction or use a 48-h holding time for HS- or NFOS-packaged beef jerky. A >3-log CFU/cm(2) mean reduction was observed for all beef jerky and sausage stick packaging systems after 30 days of 25.5 °C storage. Copyright ©, International Association for Food Protection

  18. 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.

  19. 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.

  20. Kelvin-Helmholtz Instability in a Cool Solar Jet in the Framework of Hall Magnetohydrodynamics: A Case Study

    Science.gov (United States)

    Zhelyazkov, I.; Dimitrov, Z.

    2018-01-01

    We investigate the conditions under which the magnetohydrodynamic (MHD) modes in a cylindrical magnetic flux tube moving along its axis become unstable against the Kelvin-Helmholtz (KH) instability. We use the dispersion relations of MHD modes obtained from the linearized Hall MHD equations for cool (zero beta) plasma by assuming real wave numbers and complex angular wave frequencies/complex wave phase velocities. The dispersion equations are solved numerically at fixed input parameters and varying values of the ratio l_{Hall}/a, where l_{Hall} = c/ω_{pi} (c being the speed of light, and ω_{pi} the ion plasma frequency) and a is the flux tube radius. It is shown that the stability of the MHD modes depends upon four parameters: the density contrast between the flux tube and its environment, the ratio of external and internal magnetic fields, the ratio l_{Hall}/a, and the value of the Alfvén Mach number defined as the ratio of the tube axial velocity to Alfvén speed inside the flux tube. It is found that at high density contrasts, for small values of l_{Hall}/a, the kink (m = 1) mode can become unstable against KH instability at some critical Alfvén Mach number (or equivalently at critical flow speed), but a threshold l_{Hall}/a can suppress the onset of the KH instability. At small density contrasts, however, the magnitude of l_{Hall}/a does not affect noticeably the condition for instability occurrence - even though it can reduce the critical Alfvén Mach number. It is established that the sausage mode (m = 0) is not subject to the KH instability.

  1. 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.

  2. 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....

  3. Material Instabilities in Particulate Systems

    Science.gov (United States)

    Goddard, J. D.

    1999-01-01

    Following is a brief summary of a theoretical investigation of material (or constitutive) instability associated with shear induced particle migration in dense particulate suspensions or granular media. It is shown that one can obtain a fairly general linear-stability analysis, including the effects of shear-induced anisotropy in the base flow as well as Reynolds dilatancy. A criterion is presented here for simple shearing instability in the absence of inertia and dilatancy.

  4. 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.

  5. Effect of replacing pork backfat with avocado oil on the quality of chicken sausages "Swiss type"

    Directory of Open Access Journals (Sweden)

    Adrián Moreno Vaca

    2015-03-01

    Full Text Available (Received: 2015/01/27 - Accepted: 2015/03/27A kind of chicken sausage “Swiss type” was developed with avocado oil content to replace all fat from pork back fat in its formulation. Analysis of lipid profile for pork back fat reported: SFA 35.45 %; MUFA 41.95 %; PUFA 20.71 %. For avocado oil: SFA 18.66 %; MUFA 68.37 %; PUFA 12.19 % . Treatments used which corresponding to the percentages of avocado oil content as a substitute for pork back fat in their formulation were: T1 = 50 %, T2 = 75 %, T3 = 100 %. Sensory acceptability of treatments was performed. There were no statistically significant differences. Treatment T3 with highest score was chosen as the best treatment. Physicochemical and microbiological characterization was performed for T3 treatment and for a treatment which didn’t have in its formulation avocado oil, T0 treatment. T0. Protein was 13.23% in T0 and 12.56% in T3. Total fat, SFA and PUFA in T3 were reduced in 3.7%, 5.24% and 2.53% respectively. MUFA showed an increase of 3.51% in T3. Trans acids was 0% for both treatments. The results obtained were located within the acceptable range established in the NTE (INEN 1338:12.

  6. Effective and reusable monolith capillary trap of nitrosamine extraction by superheated water from frankfurter sausage.

    Science.gov (United States)

    Chienthavorn, Orapin; Ramnut, Narumol; Subprasert, Panee; Sasook, Anupop; Insuan, Wimonrut

    2014-02-12

    A novel, simple, rapid, and inexpensive method of extraction and cleanup of nitrosamines from frankfurter sausage was achieved with a capillary filled with monolith of either polystyrene-co-divinylbenzene (PS-DVB), Polydivinylbenzene (P-DVB), or silica that had been fabricated. The study of capability in trapping nonpolar matrix and monolith capillaries with varied lengths revealed that a silica monolith gave the best result for nitrosamine determination. With an online coupling between superheated water extraction (SWE) and silica monolith capillary connected to a 5% phenyl-methylpolysiloxane column, factors affecting the extraction and determination, namely, sensitivity with and without the monolith, reusability, injection-injection repeatability, capillary-capillary precision, and chromatographic separation, were investigated. This confirmed the feasibility of the method. The optimal length of silica monolith capillary was 30 mm, offering reuse more than 20 times. Separation and quantification of selected volatile nitrosamines were carried out using gas chromatography (GC) coupled with either a flame ionization detector (FID) or mass spectrometer (MS). The overall extraction and determination method determined by GC-MS allowed for a recovery of 75-88% with a <5% relative standard deviation (RSD) and detection limit of 2-5 ng of injected nitrosamine.

  7. Microbial quality control of raw ground beef and fresh sausage in Casablanca (Morocco).

    Science.gov (United States)

    Cohen, Nozha; Filliol, Ingrid; Karraouan, Bouchra; Badri, Samira; Carle, Isabelle; Ennaji, Hayat; Bouchrif, Brahim; Hassar, Mohammed; Karib, Hakim

    2008-11-01

    In this study, samples of raw ground beef (n = 150) and fresh sausage (n = 100) were collected randomly from butcheries, supermarkets, and fast-food shops, in Casablanca, Morocco. Two types of meat product samples were considered, one with spices (n = 115) and other without spices (n = 135). All the samples were analyzed for the presence of the following bacteria: Escherichia coli, Staphylococcus, Clostridium perfringens, Salmonella, and Listeria monocytogenes. E. coli strains were further typed by pulsed-field gel electrophoresis (PFGE), Operon O, and characterized for virulence genes by polymerase chain reaction (PCR). Results indicated that counts of E. coli, coagulase-positive Staphylococcus, and C. perfringens were 17%, 9.6%, and 8.7% in samples without spices, respectively; and 23.5%, 23.7%, and 29.6% in samples with spices, respectively. Two pathogenic genes, LT and EAST, were identified separately in four strains of E. coli. Salmonella and L. monocytogenes were isolated in 2.8% and 3.2% of the total samples, respectively.

  8. Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters.

    Science.gov (United States)

    Chaves-López, Clemencia; Serio, Annalisa; Mazzarrino, Giovanni; Martuscelli, Maria; Scarpone, Emidio; Paparella, Antonello

    2015-08-17

    Biopreservation using polyphenols represents an alternative to chemical molecules for improving food safety. In this work, we evaluated the antifungal activity of polyphenols extracted from olive mill wastewater (OMWWP) to reduce or eliminate the growth of undesired fungi on the surface of dry fermented sausages. Antagonism against Penicillium expansum DSMZ 1282, Penicillium verrucosum DSMZ 12639, Penicillium nalgiovense MS01, Aspergillus ochraceus DSMZ 63304, Cladosporium cladosporioides MS12, and Eurotium amstelodami MS10 was evident at 1.25% OMWWP in vitro, whereas in situ application of 2.5% OMWWP strongly reduced undesired household fungal species such as C. cladosporioides, Penicillium aurantiogriseum, Penicillium commune, and Eurotium amstelodami, while a moderate antagonistic activity towards P. nalgiovense and Penicillium chrysogenum was observed at the same concentration. OMWWP at the concentrations used in this study demonstrated species-dependent antifungal activity by inhibiting both fungal growth and spore germination. Therefore, OMWWP can be regarded as a potential alternative to synthetic antifungal compounds to preserve the product from both oxidation and undesired fungi, without changing the sensory characteristics. Copyright © 2015 Elsevier B.V. All rights reserved.

  9. Elimination of Listeria monocytogenes in sausage meat by combination treatment: Radiation and radiation-resistant bacteriocins

    Science.gov (United States)

    Turgis, Mélanie; Stotz, Viviane; Dupont, Claude; Salmieri, Stéphane; Khan, Ruhul A.; Lacroix, Monique

    2012-08-01

    Two new bacteria were isolated from human feces and were designated MT 104 and MT 162. They were able to produce bacteriocins that are active against five strains of Listeria monocytogenes. Bacteriocins produced by these isolated strains had 100% and 82.35% residual activity when they were treated by gamma radiation at doses of 4 and 40 kGy, respectively. A reduction of 1.0, 1.5 and 3 log CFU/g of L. monocytogenes was observed in sausage meat when treated with bacteriocins from MT 104, MT 162, and nisin, respectively. For synergic effect, the D10 value in presence of the bacteriocins produced by MT 104 showed a 1.08 fold increased relative sensitivity of L. monocytogenes as compared to control after 5 days. The highest synergic effect was observed in presence of nisin which led to 1.61 fold increased relative sensitivity. Combined treatments with nisin and γ-irradiation showed a synergic antimicrobial effect in meat after 24 h and 5 days of storage. A synergic effect was observed only after 5 days at 4 °C for the bacteriocin from MT 104, as compared to the bacteriocin produced by MT 162 that had only an additive antimicrobial effect in all conditions.

  10. Species of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines.

    Directory of Open Access Journals (Sweden)

    Roberto eBermúdez

    2012-04-01

    Full Text Available Histidine, lysine, ornithine and tyrosine decarboxylase activities were tested in 38 strains of Staphylococcus (15 of Staph. equorum, 11 of Staph. epidermidis, 7 of Staph. saprophyticus, and 5 of Staph. pasteuri and 19 strains of Bacillus (13 of B. subtilis and 6 of B. amyloliquefaciens isolated from two Spanish traditional sausage varieties.The four decarboxylase activities were present in most of the strains studied, but some variability was observed between strains within each microbial species.Accumulation of putrescine and cadaverine was assessed in the culture media of the strains that displayed ornithine and lysine decarboxylase activities. The aminogenic potential of the strains was low, with amounts accumulated lower than 25 mg/L for the putrescine and than 5 mg/L for the cadaverine, with the exception of a strain of Staph. equorum that produced 1415 mg/L of putrescine, and of a strain of Staph. epidermidis that accumulated 977 mg/L of putrescine and 36 mg/L of cadaverine.

  11. Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains.

    Science.gov (United States)

    Cano-García, Liliana; Rivera-Jiménez, Silvia; Belloch, Carmela; Flores, Mónica

    2014-05-15

    The ability of seven Debaryomyces hansenii strains to generate aroma compounds in a fermented sausage model system was evaluated. The presence of the yeast, in the inoculated models, was confirmed by PCR amplification of M13 minisatellite. Volatile compounds production was analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. Forty volatile compounds were detected, quantified and their odour activity values (OAVs) calculated. All volatile compounds increased during time in the inoculated models although significant differences were found amongst them. Ester and sulphur production was strongly dependent on the strain inoculated. D. hansenii P2 and M6 strains were the highest producers of sulphur compounds where dimethyl disulphide and dimethyl trisulfide were the most prominent aroma components identified by their OAVs whereas, M4 showed the highest OAVs for ester compounds followed by the P2 strain. The meat model system has been useful to show the real ability of yeast strains to produce aroma compounds. Copyright © 2013 Elsevier Ltd. All rights reserved.

  12. Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages.

    Science.gov (United States)

    Díaz-Vela, Juan; Totosaus, Alfonso; Escalona-Buendía, Héctor B; Pérez-Chabela, M Lourdes

    2017-02-01

    The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50 years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages. R-index for taste was higher in pineapple fiber samples. Cactus pear fiber samples presented higher R-index score for texture. In QDA, color, sweet, astringent and bitter flavors, pork meat smell and a firm and plastic texture were significant, with a good relationship (38%) between the evaluated attributes. Sensory attributes are important on the acceptance and neophobia of functional foods like cooked sausages with fruit peel fiber as functional ingredient.

  13. Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.

    Science.gov (United States)

    dos Santos, Bibiana Alves; Campagnol, Paulo Cezar Bastianello; Morgano, Marcelo Antônio; Pollonio, Marise Aparecida Rodrigues

    2014-01-01

    Fermented cooked sausages were produced by replacing 50% and 75% of NaCl with KCl and adding monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine. The manufacturing process was monitored by pH and water activity measurements. The sodium and potassium contents of the resulting products were measured. The color values (L*, a* and b*), texture profiles and sensory profiles were also examined. Replacing 50% and 75% NaCl with KCl depreciated the sensory quality of the products. The reformulated sausages containing monosodium glutamate combined with lysine, taurine, disodium inosinate and disodium guanylate masked the undesirable sensory attributes associated with the replacement of 50% and 75% NaCl with KCl, allowing the production of fermented cooked sausages with good sensory acceptance and approximately 68% sodium reduction. © 2013.

  14. Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage.

    Science.gov (United States)

    Kim, Sungho; Jin, Sangkeun; Choi, Jungseok

    2017-10-01

    Most slaughter blood is discarded, resulting in problems related to costs for wastewater disposal and environmental pollution. However, animal blood contains various proteins such as albumin, globulin and globin and can be used as a natural emulsifier, stabiliser and colour additive. Thus, this study was carried out to investigate the effect of blood plasma proteins on the physico-chemical properties of emulsion-type pork sausages stored at 4°C over 5 weeks. The emulsion-type pork sausages with plasma powders had higher pH than the other treatments during week 5, and higher shear force than the control (P proteins did not have significant impact on sensory of pork sausages. The results confirmed that plasma protein powders can be considered as a binder for the production of excellent meat products compared to other binders. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  15. The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages

    Science.gov (United States)

    Šojić, B.; Ikonić, P.; Pavlić, B.; Zeković, Z.; Tomović, V.; Kocić-Tanackov, S.; Džinić, N.; Škaljac, S.; Ivić, M.; Jokanović, M.; Tasić, T.

    2017-09-01

    The effect of essential oil obtained from sage (Salvia officinalis L.) herbal dust (a food industry by-product) (SEO), on the pH value, microbiological stability and sensory properties of fresh pork sausages prepared without chemical additives was evaluated during 8 days of aerobic storage at 3±1°C. The addition of SEO significantly (p<0.05) reduced the microbial growth in fresh pork sausages. Moreover, SEO added at a level of 0.05 µL/g had no negative effect on sensory properties of this meat product. Hence, the results of this study showed significant antimicrobial activity of SEO obtained from sage filter tea processing byproducts and the potential for utilising SEO in fresh pork sausages in order to enhance their stability and safety.

  16. Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics.

    Science.gov (United States)

    Sidira, Marianthi; Karapetsas, Athanasios; Galanis, Alex; Kanellaki, Maria; Kourkoutas, Yiannis

    2014-02-01

    The aim was the assessment of immobilized Lactobacillus casei ATCC 393 on wheat in the production of probiotic dry-fermented sausages and the investigation of the microbial dynamics. For comparison, sausages containing either free L. casei ATCC 393 or no starter culture were also prepared. During ripening, the numbers of lactobacilli exceeded 7 log cfu/g, while a drastic decrease was observed in enterobacteria, staphylococci and pseudomonas counts. Microbial diversity was further studied applying a PCR-DGGE protocol. Members of Lactobacillus, Leuconostoc, Lactococcus, Carnobacterium, Brochothrix, Bacillus and Debaryomyces were the main microbial populations detected. Microbiological and strain-specific multiplex PCR analysis confirmed that the levels of L. casei ATCC 393 in the samples after 66 days of ripening were above the minimum concentration for conferring a probiotic effect (≥ 6 log cfu/g). However, after heat treatment, this strain was detected at the above levels, only in sausages containing immobilized cells. © 2013.

  17. Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

    Directory of Open Access Journals (Sweden)

    Małgorzata Karwowska

    2017-01-01

    Full Text Available Objective This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods Four formulations of fermented venison sausage were prepared: F1 (control, F2 (with 5% liquid acid whey, F3 (with 0.06% of freeze-dried cranberries, and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries. Each sample was analyzed for pH, water activity (aw, heme iron content, 2-thiobarbituric acid reactive substances (TBARS value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made from deer meat.

  18. Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages under Different Storage Conditions.

    Science.gov (United States)

    Feng, Chao-Hui; Makino, Yoshio; Yoshimura, Masatoshi; Thuyet, Dang Quoc; García-Martín, Juan Francisco

    2017-12-26

    The potential of hyperspectral imaging with wavelengths of 380 to 1000 nm was used to determine the pH of cooked sausages after different storage conditions (4 °C for 1 d, 35 °C for 1, 3, and 5 d). The mean spectra of the sausages were extracted from the hyperspectral images and partial least squares regression (PLSR) model was developed to relate spectral profiles with the pH of the cooked sausages. Eleven important wavelengths were selected based on the regression coefficient values. The PLSR model established using the optimal wavelengths showed good precision being the prediction coefficient of determination (Rp2 ) 0.909 and the root mean square error of prediction 0.035. The prediction map for illustrating pH indices in sausages was for the first time developed by R statistics. The overall results suggested that hyperspectral imaging combined with PLSR and R statistics are capable to quantify and visualize the sausages pH evolution under different storage conditions. In this paper, hyperspectral imaging is for the first time used to detect pH in cooked sausages using R statistics, which provides another useful information for the researchers who do not have the access to Matlab. Eleven optimal wavelengths were successfully selected, which were used for simplifying the PLSR model established based on the full wavelengths. This simplified model achieved a high Rp2 (0.909) and a low root mean square error of prediction (0.035), which can be useful for the design of multispectral imaging systems. © 2017 Institute of Food Technologists®.

  19. Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat

    Directory of Open Access Journals (Sweden)

    Marek Šnirc

    2016-11-01

    Full Text Available These curing agents play a decisive role in obtaining the specific sensory properties, stability and hygienic safety of products such as fermented sausages, ham and, more recently, emulsion type of sausages. The effect of using two different curing agents (sodium chloride and nitrate on fatty acid compounds in dry-cured deer meat was investigated in our study. The concentration of free fatty acids in the fat depends on the hydrolytic activity of the lipases, the microbial metabolic processes, and the oxidative reactions that work on the free fatty acids released in the lipolysis. The main identified fatty acids in all different types of curing were palmitic acid (16 : 0, oleic acid (c18 : 1 cis-9, stearic acid (C18 : 0. The resulting n-6/n-3 PUFA ratio in the muscle samples of red deer showed no variation in different types of curing and was beneficially low within the range of 3.9 : 1 and 4.49 : 1. Total free fatty acids, whether saturated, monounsaturated or polyunsaturated fatty acids, did not increased (p >0.05 greatly through the processing of dry-cured deer meat. Also there was no effect of curing method on fatty acids composition in two different muscles Semitendinosus muscle (ANOVA, p >0.05, F - 0.003, F crit. - 3.041 and Triceps brachii muscle (ANOVA, p >0.05, F - 0.05, F crit. - 3.01. There were found no significant (p >0.05 differences between fatty acids content in sausages prepared by brining in NaCl and Nitrate salt. The present study revealed that game meat can function as a good source of bioactive compounds that are essential for human nutrition. 

  20. Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage (sudžuk during fermentation

    Directory of Open Access Journals (Sweden)

    Čolo Josip

    2015-01-01

    Full Text Available Bosnian sudžuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB, a total number of 160 Lstrains were isolated from five samples of Bosnian sudžuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the Lisolates. Identification of Lstrains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of fermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total Lstrains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides. [Projekat Ministarstva nauke Republike Srbije, br. 173019

  1. Predicting survival of Escherichia coli O157:H7 in dry fermented sausage using artificial neural networks.

    Science.gov (United States)

    Palanichamy, A; Jayas, D S; Holley, R A

    2008-01-01

    The Canadian Food Inspection Agency required the meat industry to ensure Escherichia coli O157:H7 does not survive (experiences > or = 5 log CFU/g reduction) in dry fermented sausage (salami) during processing after a series of foodborne illness outbreaks resulting from this pathogenic bacterium occurred. The industry is in need of an effective technique like predictive modeling for estimating bacterial viability, because traditional microbiological enumeration is a time-consuming and laborious method. The accuracy and speed of artificial neural networks (ANNs) for this purpose is an attractive alternative (developed from predictive microbiology), especially for on-line processing in industry. Data from a study of interactive effects of different levels of pH, water activity, and the concentrations of allyl isothiocyanate at various times during sausage manufacture in reducing numbers of E. coli O157:H7 were collected. Data were used to develop predictive models using a general regression neural network (GRNN), a form of ANN, and a statistical linear polynomial regression technique. Both models were compared for their predictive error, using various statistical indices. GRNN predictions for training and test data sets had less serious errors when compared with the statistical model predictions. GRNN models were better and slightly better for training and test sets, respectively, than was the statistical model. Also, GRNN accurately predicted the level of allyl isothiocyanate required, ensuring a 5-log reduction, when an appropriate production set was created by interpolation. Because they are simple to generate, fast, and accurate, ANN models may be of value for industrial use in dry fermented sausage manufacture to reduce the hazard associated with E. coli O157:H7 in fresh beef and permit production of consistently safe products from this raw material.

  2. Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.

    Science.gov (United States)

    Baracco, Yanina; Rodriguez Furlán, Laura T; Campderrós, Mercedes E

    2017-04-01

    The aim of this work was to study the influence of the binary and ternary combinations of bovine plasma proteins (BPP), inulin (I) and κ-carrageenan (C) in the overall quality of fat-reduced sausages. The influence of these components over different properties (chemical composition, weight loss after cooking, emulsion stability, texture profile and sensory analysis of fat-reduced sausages) was studied and compared against two samples, one without fat reduction and another a fat-reduced sample without addition of texturing agents. In this sense, a full factorial experimental design of two levels with central point was used. The samples containing BPP+I and BPP+C showed a synergy in which the binary combinations presented higher values of moisture and protein content than the samples containing the individual components. The reduction of fat content increases the values of hardness and decreases the values of springiness. Samples with 5% BPP (w/w) and binary combinations of BPP+C and BPP+I had the best stability values (low total fluid loss), demonstrating a significant synergistic effect by combining BPP+C. Similar results were obtained from the study of weight loss after cooking. However, both studies showed a destabilization of the sample BPP+I+C as emulsion stability decreased and weight loss increased after cooking compared to binary combinations ( P  0.05). The less acceptable sample for flavor and texture was the one containing only BPP. However, when BPP combined with I or C, a major acceptability was obtained, demonstrating the synergistic effect of these binary combinations. Therefore, our studies revealed that the binary combinations of BPP with I or C are good alternatives for the development of fat-reduced sausage.

  3. Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.

    Science.gov (United States)

    Fontana, Cecilia; Bassi, Daniela; López, Constanza; Pisacane, Vincenza; Otero, Maria Claudia; Puglisi, Edoardo; Rebecchi, Annalisa; Cocconcelli, Pier Sandro; Vignolo, Graciela

    2016-11-07

    Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and low fat content; it can constitute a good product for the novel food market. In this study, culture-dependent and independent methods were applied to investigate the microbial ecology of naturally fermented llama sausages produced in Northwest Argentina. Two different production technologies of llama sausage were investigated: a pilot-plant scale (P) and an artisanal one (A). Results obtained by High-Throughput Sequencing (HTS) of 16S rRNA amplicons showed that the production technologies influenced the development of microbial communities with a different composition throughout the entire fermentation process. Both sequencing and microbiological counts demonstrated that Lactic Acid Bacteria (LAB) contributed largely to the dominant microbiota. When a total of 230 isolates were approached by RAPD-PCR, presumptive LAB strains from P production exhibited an initial variability in RAPD fingerprints switching to a single profile at the final of ripening, while A production revealed a more heterogeneous RAPD pattern during the whole fermentation process. The constant presence of Lactobacillus sakei along the fermentation in both productions was revealed by HTS and confirmed by species-specific PCR from isolated strains. The technological characterization of Lb. sakei isolates evidenced their ability to grow at 15°C, pH4.5 and 5% NaCl (95%). Most strains hydrolyzed myofibrillar and sarcoplasmic proteins. Bacteriocins encoding genes and antimicrobial resistance were found in 35% and 42.5% of the strains, respectively. An appropriate choice of a combination of autochthonous strains in a starter formulation is fundamental to improve and standardize llama sausages safety and quality. Copyright © 2016 Elsevier B.V. All rights reserved.

  4. Evaluation of microbial contamination of ready-to-eat foods (pizza, frankfurters, sausages in the city of Ilam

    Directory of Open Access Journals (Sweden)

    Akbar Eslami

    2017-05-01

    Full Text Available 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, Salmonella arizonae, and Enterococcus faecalis. After examination, the collected data was analyzed using SPSS 20 software and logistic regression. Results: From a total of 270 samples of ready-to-eat food, 27.77% was contaminated with E. coli, 21.48% with S. aureus, 13.33% with S. sonnei, 14.44% with S. arizonae, and 5.9% with E. faecalis. The results showed higher rates of E. coli and S. aureus contamination in pizza, frankfurters, and sausages. Also, a higher percentage of frankfurters were contaminated with microbial species than pizza or sausages. There were significant differences in microbial contamination rates (P < 0.05 among the three groups of food. In addition, factors such as indicators (health, sanitation, and lack of hygiene, age, gender, and education level of the operating staff had no effect on the results. Conclusion: Based on the results, it can be concluded that bacterial contamination of ready-to-eat foods is significantly high in the city of Ilam; therefore, it is suggested that the examination of food in various stages of production and distribution can help reduce bacterial contamination, and training for the operators of shopping centers’ ready-to-eat food shops and controlling pathogens are essential.

  5. Evaluation of microbial contamination of ready-to-eat foods (pizza, frankfurters, sausages in the city of Ilam

    Directory of Open Access Journals (Sweden)

    Akbar Eslami

    2017-03-01

    Full Text Available 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, Salmonella arizonae, and Enterococcus faecalis. After examination, the collected data was analyzed using SPSS 20 software and logistic regression. Results: From a total of 270 samples of ready-to-eat food, 27.77% was contaminated with E. coli, 21.48% with S. aureus, 13.33% with S. sonnei, 14.44% with S. arizonae, and 5.9% with E. faecalis. The results showed higher rates of E. coli and S. aureus contamination in pizza, frankfurters, and sausages. Also, a higher percentage of frankfurters were contaminated with microbial species than pizza or sausages. There were significant differences in microbial contamination rates (P < 0.05 among the three groups of food. In addition, factors such as indicators (health, sanitation, and lack of hygiene, age, gender, and education level of the operating staff had no effect on the results. Conclusion: Based on the results, it can be concluded that bacterial contamination of ready-to-eat foods is significantly high in the city of Ilam; therefore, it is suggested that the examination of food in various stages of production and distribution can help reduce bacterial contamination, and training for the operators of shopping centers’ ready-to-eat food shops and controlling pathogens are essential.

  6. Radiation-induced chromosomal instability

    Energy Technology Data Exchange (ETDEWEB)

    Ritter, S. [GSI, Biophysics, Darmstadt (Germany)

    1999-03-01

    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/{mu}m) 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.)

  7. Instability Prediction and Disruption Avoidance

    Science.gov (United States)

    Turnbull, A. D.; Liu, Y. Q.; Hanson, J. M.; Turco, F.; Ferraro, N. M.

    2017-10-01

    Disruption avoidance requires both a prediction of the instability proximity and an estimate of the `disruptability' - the likelihood that the instability will ultimately result in a disruptive event. MHD spectroscopy is a promising option for obtaining information on the proximity of instabilities. Both the direct response and the antenna impedance provide valuable information on the low frequency global normal modes corresponding to stabilized kink modes. Data from DIII-D experiments and available nonlinear simulations are used to define quantitative criteria that signify when instabilities ultimately disrupt and when they saturate or dissipate. The key distinction in this approach is the use of physical characteristics of the modes rather than more accessible operation parameters. Simple characteristics of the linear instability for example include the linear growth or damping rate and the mode spatial extent. Criteria can also involve identifying sources of free energy in the nonlinear evolution. Work supported in part by the US DOE under DE-FC02-04ER54698 & DE-FG02-95ER54309.

  8. Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages

    OpenAIRE

    Sang-Keun Jin; So-Ra Ha; Sun-Jin Hur; Jung-Seok Choi

    2016-01-01

    This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25). The pH and shear force values were significantly higher in T7 (3.5P fat and 4P+20 water) than those of other treatments. The lightness and redness were greatly reduced by increasing the quantity...

  9. Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba - Parana State - Brazil.

    Science.gov (United States)

    Konell, K; Gelinsk, M A; Benetti, T M; Abrahão, W M

    2014-01-01

    The aim of this study was the detection of Campylobacter sp. in raw chicken sausages using the methods ISO 10272-1 and ISO 10272-2. The overall prevalence of Campylobacter sp. in the samples tested was 16.67%, representing a serious risk to the health of consumers, particularly if measures guaranteeing proper cooking of foods and prevention of cross-contamination are not adopted. Furthermore, the majority of campylobacteriosis cases in humans are caused by consumption or improper handling of contaminated raw or undercooked poultry meat, which constitute the main vehicle of this infection.

  10. The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

    Directory of Open Access Journals (Sweden)

    Carla Ivone Carraro

    2012-06-01

    Full Text Available In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl.

  11. Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature

    DEFF Research Database (Denmark)

    Sunesen, Lars Oddershede; Trihaas, Jeorgos; Stahnke, Louise Heller

    2003-01-01

    Thirty-two agar sausage models were arranged in a 2((5-1)) fractional factorial design to analyse the effects of Penicillium nalgio-vense growth, Pediococcus pentosaceus starter, sodium ascorbate, sodium nitrate and temperature on 79 volatiles produced during incubation. The model focused......,4-dimethyl-furan from casing and seemed to liberate chloroform and 1,2-dimethyl benzene from meat. Both 2-methyl-1-propanol and 2-methyl-1-butanol decreased significantly with increasing temperature - this indicated a shift in metabolic pathway. No effects were seen for addition of nitrate....

  12. 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

  13. Prevalence, molecular and antimicrobial resistance of Salmonella isolated from sausages in Meknes, Morocco.

    Science.gov (United States)

    Ed-Dra, Abdelaziz; Filali, Fouzia Rhazi; Karraouan, Bouchra; El Allaoui, Abdellah; Aboulkacem, Amal; Bouchrif, Brahim

    2017-04-01

    Salmonella is among the most important food borne pathogens worldwide contaminating a wide range of animal products including meat products. The aims of this study go through two steps: The first step is to estimate the proportion of sausages products contaminated with Salmonella in Meknes city (Morocco), which were collected from various shopping sites: butchery, street vendors, supermarket and souk (Weekly market combines the population of the small villages around Meknes city). The second one is to identify serovars, to determine the antimicrobials resistance patterns of isolates and to detect the invA and spvC genes. 34 (21.79%) Salmonella were isolated, recovered 4 serogroups and 12 serotypes. The most prevalent serotypes were Salmonella Corvallis (23.53%) and Salmonella Kentucky (17.65%). All Salmonella isolates were tested for their susceptibility to 18 selected antimicrobials agents, of which 100% were resistant to at least one antimicrobial, 85.30% (29/34) were resistant to two or more antimicrobials and 44.12% (15/34) were resistant to at least three antimicrobials. All Salmonella are resistant to ampicillin, 76.47% to streptomycin, 20.59% to sulfonamides, 17.65% to Tetracycline and 11.77% to Ofloxacin. The "ACSSuT" penta-resistance pattern was observed in tow of the Salmonella Typhimurium strains. In addition, this study showed that all Salmonella strains (34) were positive for invasion gene invA and negative for the virulence gene spvC. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics

    Directory of Open Access Journals (Sweden)

    Diogo Seganfredo

    2016-06-01

    Full Text Available High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amount of sodium added. The aim of this study was to reduce the sodium content in Toscana sausages by partial replacement of sodium chloride with PuraQ Arome NA4 substitute, and to evaluate the effect on physico-chemical and microbiological parameters and sensory acceptability. Three formulations – one control (T1, and one with 20% (T2 and another with 30% (T3 sodium reduction compared with the control – were produced. For comparative purposes, the physico-chemical, microbiological and sensory parameters were determined. In the proposed formulations with 20% and 30% reduction, the sodium contents were 857.3 mg 100 g-1 (T2 and 790.3 mg 100 g-1 (T3, compared with 926.7 mg 100 g-1 in T1. The produced samples were in accordance with the physico-chemical (moisture, lipid, protein and calcium and microbiological (Salmonella, coagulase-positive Staphylococcus, and sulphite-reducing Clostridium and Coliforms at 45°C parameters stipulated by Brazilian law. The analysis of lightness and hue indicated that the sample T3 had a more intense red colour, while T1 had a less intense red colour. In the shear force evaluation, no difference was observed between the samples. The sample T2 was the most preferred in the ordering of preference test; however, in the hedonic scale, there was no difference between the means of sensory values for roast colour, aroma, texture, flavour and overall impression, indicating that all samples had adequate sensory acceptance. Acceptability levels were greater than 74.6% for all attributes evaluated in T1, T2 and T3.

  15. Political instability and illegal immigration.

    Science.gov (United States)

    Campos, J E; Lien, D

    1995-01-01

    "Economic theory suggests that transnational migration results from the push-pull effect of wage differentials between host and source countries. In this paper, we argue that political instability exacerbates the migration flow, with greater instability leading to relatively larger flows. We conclude then that an optimal solution to the illegal immigration problem requires proper coordination of immigration and foreign policies by the host country. A narrow preoccupation with tougher immigration laws is wasteful and may be marginally effective." Emphasis is on the United States as a host country. excerpt

  16. Stringy bounces and gradient instabilities

    CERN Document Server

    Giovannini, Massimo

    2017-01-01

    Bouncing solutions are obtained from a generally covariant action characterized by a potential which is a nonlocal functional of the dilaton field at two separated space-time points. Gradient instabilities are shown to arise in this context but they are argued to be nongeneric. After performing a gauge-invariant and frame-invariant derivation of the evolution equations of the fluctuations, a heuristic criterium for the avoidance of pathological instabilities is proposed and corroborated by a number of explicit examples that turn out to be compatible with a quasi-flat spectrum of curvature inhomogeneities for typical wavelengths larger than the Hubble radius.

  17. 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.

  18. Characteristics of blood vessels forming “sausages-on-a-string” patterns during hypertension

    Science.gov (United States)

    Ravnsborg Beierholm, Ulrik; Christian Brings Jacobsen, Jens; Holstein-Rathlou, Niels-Henrik; Alstrøm, Preben

    2007-03-01

    A phenomenon of alternate constrictions and dilatations in blood vessels has been studied for over 50 years. Recently, a theory has been presented involving a Rayleigh type instability. We analyze the model in terms of the lengths of the deformations in relation to the wall thickness, blood pressure and stress. Analytical and numerical results obtained are consistent with experimental data.

  19. Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages.

    Science.gov (United States)

    Xue, Siwen; Yu, Xiaobo; Yang, Huijuan; Xu, Xinglian; Ma, Hanjun; Zhou, Guanghong

    2017-06-01

    Rabbit meat batters were subjected to high pressure (HP, 100 to 300 MPa for 3, 9, or 15 min) to elucidate their effects on proteins structures, the microenvironment, and the resulting functionalities of the subsequently heated products. To determine these effects, we investigated structural and microenvironmental changes using Raman spectroscopy and also expressible moisture content, textural characteristics, and dynamic rheological properties of batters during heating (20 to 80 °C). Untreated samples served as controls. Analysis of specific Raman spectral regions demonstrated that applications of HP to rabbit meat batters tended to induce the transformation of the all-gauche S-S conformation to gauche-gauche-trans in the batter system. HP treatment higher than 100 MPa for 9 min promoted secondary structural rearrangements, and molecular polarity enhancement in the proteins prior to cooking. Also, increases of O-H stretching intensities of rabbit meat sausages were obtained by HP treatment, denoting the strengthening of water-holding capacity. These HP-induced alterations resulted in improved texture and, perhaps, improved juiciness of rabbit meat sausages (P meat proteins. © 2017 Institute of Food Technologists®.

  20. Impulsively Generated Wave Trains in Coronal Structures. I. Effects of Transverse Structuring on Sausage Waves in Pressureless Tubes

    Science.gov (United States)

    Yu, Hui; Li, Bo; Chen, Shao-Xia; Xiong, Ming; Guo, Ming-Zhe

    2017-02-01

    The behavior of the axial group speeds of trapped sausage modes plays an important role in determining impulsively generated wave trains, which have often been invoked to account for quasi-periodic signals with quasi-periods of the order of seconds in a considerable number of coronal structures. We conduct a comprehensive eigenmode analysis, both analytically and numerically, on the dispersive properties of sausage modes in pressureless tubes with three families of continuous radial density profiles. We find a rich variety of the dependence on the axial wavenumber k of the axial group speed {v}{gr}. Depending on the density contrast and profile steepness as well as on the detailed profile description, the {v}{gr}{--}k curves either possess or do not possess cutoff wavenumbers, and they can behave in either a monotonical or non-monotonical manner. With time-dependent simulations, we further show that this rich variety of the group speed characteristics heavily influences the temporal evolution and Morlet spectra of impulsively generated wave trains. In particular, the Morlet spectra can look substantially different from the “crazy tadpoles” found for the much-studied discontinuous density profiles. We conclude that it is necessary to re-examine available high-cadence data to look for the rich set of temporal and spectral features that can be employed to discriminate between the unknown forms of the density distributions transverse to coronal structures.

  1. Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods.

    Science.gov (United States)

    Cocolin, Luca; Dolci, Paola; Rantsiou, Kalliopi; Urso, Rosalinda; Cantoni, Carlo; Comi, Giuseppe

    2009-05-01

    In this study the bacterial biodiversity during the maturation process of three traditional sausages produced in the North of Italy (Salame bergamasco, Salame cremonese and Salame mantovano) was investigated by using culture-dependent and -independent methods. Eleven plants, in the three provinces considered here, were selected because starter cultures were never used in the production. The bacterial ecology, as determined by plate counts, was dominated by lactic acid bacteria (LAB), with minor contribution of coagulase negative cocci and yeasts. After molecular identification of 486 LAB strains, the species more frequently isolated were Lactobacillus sakei and Lactobacillus curvatus. This evidence was also confirmed by PCR-Denaturing Gradient Gel Electrophoresis (DGGE). All the samples analyzed were characterized by the constant presence of L. sakei and L. curvatus bands. A richer biodiversity was only detected at the beginning of maturation. The results obtained by the molecular characterization of the L. sakei and L. curvatus and by the cluster analysis of the DGGE profiles highlighted a plant-specific population, rather than a geographic characterization of the products, underlining how the environmental and processing conditions are able to select specific microbiota responsible for the main transformations during the fermentation and ripening of the sausages.

  2. COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES

    Directory of Open Access Journals (Sweden)

    Ivona Djurkin Kušec

    2015-09-01

    Full Text Available In the present study four commercially available DNA extraction kits (Wizard® Genomic DNA Purification Kit, High Pure PCR Template Kit, DNeasy mericon Food and GeneJET PCR Purification Kit, as well as standard phenol/chloroform isolation technique have been evaluated regarding their concentration, purity and suitability for amplification of porcine DNA in dry/fermented sausages. The isolates were assessed for quantity and quality using spectrophotometer (IMPLEN GmbH, Germany. To verify template usability and quality of isolated DNA, the polymerase chain reaction (PCR targeting at porcine cytochrome b by species specific primers was used. The comparison of extraction methods revealed satisfactory efficiency and purity of all extraction kits, while with standard phenol/chloroform isolation method high concentrations of DNA with low A260/280 were obtained. However, all the investigated techniques proved to be suitable for identification of porcine DNA in dry/fermented sausage. Thus, the standard phenol/chloroform DNA extraction method, as the cost-effective one, can be recommended as a good alternative to more expensive isolation kits when investigating the presence of pork DNA in dry/ fermented meat products.

  3. Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage.

    Science.gov (United States)

    Fonseca, Sonia; Cachaldora, Aida; Gómez, María; Franco, Inmaculada; Carballo, Javier

    2013-02-01

    The dynamics of the bacterial population throughout the ripening of Galician chorizo, a traditional dry fermented sausage produced in the north-west of Spain, were investigated by using classical and molecular approaches. Fermented sausages are certainly complex matrices with PCR inhibitors and background microbiota. Therefore, two different DNA preparation methods were performed to elaborate each standard curve and no significant differences were found, showing a very good correlation between both methods (R(2)>0.994). The combination of the results obtained from microbial counts, species and genus-specific PCR as well as real-time quantitative PCR (qPCR) allowed the identification for the dominant bacterial species and the study of the variation in the community composition over the ripening period. According to the data obtained both by identification of plate isolates and by real-time PCR, the dominant species among staphylococci and lactobacilli were Staphylococcus equorum and Lactobacillus sakei, respectively. However, only real-time PCR assay showed enough sensitivity to detect and quantify staphylococci in meat batter before stuffing, showing values of 5.28logCFU/g when quantifying Staphylococcus spp. and 2.87logCFU/g when quantifying S. equorum. In conclusion, real-time PCR was shown to be an efficient tool for the study of the complex associations developed in meat fermentations and for the characterization of dominant populations. Copyright © 2012. Published by Elsevier Ltd.

  4. Modulational instability of nematic phase

    Indian Academy of Sciences (India)

    2014-02-08

    Feb 8, 2014 ... Abstract. We numerically observe the effect of homogeneous magnetic field on the modulation- ally stable case of polar phase in F = 2 spinor Bose–Einstein condensates (BECs). Also we investigate the modulational instability of uniaxial and biaxial (BN) states of polar phase. Our observations show that ...

  5. Modulational instability of nematic phase

    Indian Academy of Sciences (India)

    2014-02-08

    Feb 8, 2014 ... We numerically observe the effect of homogeneous magnetic field on the modulationally stable case of polar phase in = 2 spinor Bose–Einstein condensates (BECs). Also we investigate the modulational instability of uniaxial and biaxial (BN) states of polar phase. Our observations show that the magnetic ...

  6. The Chemistry of Beer Instability

    Science.gov (United States)

    Stewart, Graham G.

    2004-01-01

    Brewing of beer, one of the oldest biotechnology industries was one of the earliest processes to be undertaken on commercial basis. Biological instability involves contamination of bacteria, yeast, or mycelia fungi and there is always a risk in brewing that beer can become contaminated by micro-organisms.

  7. Edge instabilities of topological superconductors

    Science.gov (United States)

    Hofmann, Johannes S.; Assaad, Fakher F.; Schnyder, Andreas P.

    2016-05-01

    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. 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. We examine the instabilities of the flat-band edge states of dx y-wave superconductors by performing a mean-field analysis in the Majorana basis of the edge states. The leading instabilities are Majorana mass terms, which correspond to coherent superpositions of particle-particle and particle-hole channels in the fermionic language. We find that attractive interactions induce three different mass terms. One is a coherent superposition of imaginary s -wave pairing and current order, and another combines a charge-density-wave and finite-momentum singlet pairing. Repulsive interactions, on the other hand, lead to ferromagnetism together with spin-triplet pairing at the edge. Our quantum Monte Carlo simulations confirm these findings and demonstrate that these instabilities occur even in the presence of strong quantum fluctuations. We discuss the implications of our results for experiments on cuprate high-temperature superconductors.

  8. Lending sociodynamics and economic instability

    Science.gov (United States)

    Hawkins, Raymond J.

    2011-11-01

    We show how the dynamics of economic instability and financial crises articulated by Keynes in the General Theory and developed by Minsky as the Financial Instability Hypothesis can be formalized using Weidlich’s sociodynamics of opinion formation. The model addresses both the lending sentiment of a lender in isolation as well as the impact on that lending sentiment of the behavior of other lenders. The risk associated with lending is incorporated through a stochastic treatment of loan dynamics that treats prepayment and default as competing risks. With this model we are able to generate endogenously the rapid changes in lending opinion that attend slow changes in lending profitability and find these dynamics to be consistent with the rise and collapse of the non-Agency mortgage-backed securities market in 2007/2008. As the parameters of this model correspond to well-known phenomena in cognitive and social psychology, we can both explain why economic instability has proved robust to advances in risk measurement and suggest how policy for reducing economic instability might be formulated in an experimentally sound manner.

  9. Arthroscopic Management of Scapholunate Instability

    Science.gov (United States)

    Geissler, William B.

    2013-01-01

    Wrist arthroscopy plays a valuable role in the management of scapholunate instability. A spectrum of injuries can occur to the scapholunate interosseous ligament, which may be difficult to detect with imaging studies. Wrist arthroscopy enables detection and management of injury to the scapholunate ligament under bright light and magnified conditions, in both acute and chronic situations. PMID:24436805

  10. Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings

    NARCIS (Netherlands)

    Wieringa-Jelsma, H.; Wijnker, J.J.; Zijlstra-Willems, E.M.; Dekker, A.; Stockhofe-Zurwieden, N.; Maas, R.; Wisselink, H.J.

    2011-01-01

    Due to possible presence and spread of contagious animal viruses via natural sausage casings the international trade in these food products is subject to veterinary and public health requirements. In order to manage these restrictions we determined the effect of casing preservation on four highly

  11. Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper.

    Science.gov (United States)

    Martínez, Luis; Cilla, Irene; Beltrán, José Antonio; Roncalés, Pedro

    2007-03-01

    Pork forelegs were used for manufacturing fresh sausages, treated with different natural antioxidants (rosemary, ascorbic acid and black pepper), packaged in 80% O(2)+20% CO(2) atmosphere and displayed at 2±1°C under different lightings (darkness, standard fluorescent, low-UV colour-balanced lamp and standard fluorescent plus a UV-filter). Two packs for each treatment were opened every 4 days for subsequent analysis of colour CIE L(∗), a(∗), b(∗), TBARS, microbial psychrotrophic aerobes and sensory discolouration and off-odour. Lighting with standard fluorescent was highly deleterious for sausage display life, which fell from 12 to 8 days due mainly to early discolouration. Inserting a UV-filter extended display life to 12 days, while the use of a low-UV lamp was not effective in protecting from discolouration. Addition of rosemary plus ascorbic acid, in the absence of black pepper, retarded discolouration only in sausages illuminated with the UV-filter, reaching a display life of 16 days, equal to that of sausages maintained in the dark.

  12. Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

    NARCIS (Netherlands)

    Josquin, N.M.; Linssen, J.P.H.; Houben, J.H.

    2012-01-01

    Dutch-style fermented sausages were manufactured with 15% and 30% pork back-fat substitution by pure or commercial encapsulated fish oil, either added as such or as pre-emulsified mixture with soy protein isolate. Adding commercial encapsulated fish oil was the most important factor influencing the

  13. Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

    Directory of Open Access Journals (Sweden)

    Bolumar Tomas

    2015-09-01

    Full Text Available The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35% and fat replacement of animal fat with olive oil (up to 10%. High pressure processing (HPP treated meat was employed as a novel fat replacer to reduce the fat content and as a new strategy to enable a stable incorporation of olive oil in dry-cured fermented sausages. Chemical (proximate composition and fatty acid profile, physical (water retention, structure formation and colour and sensorial (appearance, texture and flavour properties were evaluated. It is concluded that 35% of fat reduction is possible without reduction of consumer acceptability. Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. Therefore, it resulted in an effective and clean alternative (no added-additives for fat reduction. However, the incorporation of olive oil either by direct addition (4.3% oil or within a HPP-created protein network (10% oil resulted in unacceptable products since the oil was not properly retained inside the sausage matrix. Further studies are needed to find processing strategies that permit a stable incorporation of liquid plant oils to dry-cured fermented sausage for the development of healthier and more sustainable dry-cured fermented meat products.

  14. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

    DEFF Research Database (Denmark)

    Mora-Gallego, Héctor; Serra, Xavier; Guàrdia, Maria Dolors

    2013-01-01

    Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, inst...

  15. Using m = 0 instability of z-pinch liner for three-dimensional plasma implosion

    Energy Technology Data Exchange (ETDEWEB)

    Alikhanov, S.G.; Bakhtin, V.P.

    1982-03-01

    Previous research has shown that volumetric compression by the magnetic pressure of an imploding Z-pinch liner for nuclear fusion purposes reaches no more than 400 when a cylindrical configuration is used. The authors consider the feasibility of achieving three-dimensional plasma implosion without sacrificing the advantages of shell acceleration by longitudinal current. The evolution of a sausage instability (m = 0) is considered for the case where a liner accelerated by an azimuthal magnetic field compresses a longitudinal magnetic field. It is assumed that the liner is homogeneous in the azimuthal direction and has periodic inhomogeneity in the axial direction. Since the intensity of the magnetic pusher field is inversely proportional to the radius of the liner, pinches are formed in the thinnest sections. Each such pinch generates waves moving in opposite directions toward the parts of the liner that implode most slowly, resulting in nearly closed volumes that are both radially and axially compressed. Under the proper conditions, the compressed cavity develops without axial cumulative jets. 5 references, 1 figure.

  16. Singlet and triplet instability theorems

    Science.gov (United States)

    Yamada, Tomonori; Hirata, So

    2015-09-01

    A useful definition of orbital degeneracy—form-degeneracy—is introduced, which is distinct from the usual energy-degeneracy: Two canonical spatial orbitals are form-degenerate when the energy expectation value in the restricted Hartree-Fock (RHF) wave function is unaltered upon a two-electron excitation from one of these orbitals to the other. Form-degenerate orbitals tend to have isomorphic electron densities and occur in the highest-occupied and lowest-unoccupied molecular orbitals (HOMOs and LUMOs) of strongly correlated systems. Here, we present a mathematical proof of the existence of a triplet instability in a real or complex RHF wave function of a finite system in the space of real or complex unrestricted Hartree-Fock wave functions when HOMO and LUMO are energy- or form-degenerate. We also show that a singlet instability always exists in a real RHF wave function of a finite system in the space of complex RHF wave functions, when HOMO and LUMO are form-degenerate, but have nonidentical electron densities, or are energy-degenerate. These theorems provide Hartree-Fock-theory-based explanations of Hund's rule, a singlet instability in Jahn-Teller systems, biradicaloid electronic structures, and a triplet instability during some covalent bond breaking. They also suggest (but not guarantee) the spontaneous formation of a spin density wave (SDW) in a metallic solid. The stability theory underlying these theorems extended to a continuous orbital-energy spectrum proves the existence of an oscillating (nonspiral) SDW instability in one- and three-dimensional homogeneous electron gases, but only at low densities or for strong interactions.

  17. Singlet and triplet instability theorems

    Energy Technology Data Exchange (ETDEWEB)

    Yamada, Tomonori; Hirata, So, E-mail: sohirata@illinois.edu [Department of Chemistry, University of Illinois at Urbana-Champaign, 600 South Mathews Avenue, Urbana, Illinois 61801 (United States); CREST, Japan Science and Technology Agency, 4-1-8 Honcho, Kawaguchi, Saitama 332-0012 (Japan)

    2015-09-21

    A useful definition of orbital degeneracy—form-degeneracy—is introduced, which is distinct from the usual energy-degeneracy: Two canonical spatial orbitals are form-degenerate when the energy expectation value in the restricted Hartree–Fock (RHF) wave function is unaltered upon a two-electron excitation from one of these orbitals to the other. Form-degenerate orbitals tend to have isomorphic electron densities and occur in the highest-occupied and lowest-unoccupied molecular orbitals (HOMOs and LUMOs) of strongly correlated systems. Here, we present a mathematical proof of the existence of a triplet instability in a real or complex RHF wave function of a finite system in the space of real or complex unrestricted Hartree–Fock wave functions when HOMO and LUMO are energy- or form-degenerate. We also show that a singlet instability always exists in a real RHF wave function of a finite system in the space of complex RHF wave functions, when HOMO and LUMO are form-degenerate, but have nonidentical electron densities, or are energy-degenerate. These theorems provide Hartree–Fock-theory-based explanations of Hund’s rule, a singlet instability in Jahn–Teller systems, biradicaloid electronic structures, and a triplet instability during some covalent bond breaking. They also suggest (but not guarantee) the spontaneous formation of a spin density wave (SDW) in a metallic solid. The stability theory underlying these theorems extended to a continuous orbital-energy spectrum proves the existence of an oscillating (nonspiral) SDW instability in one- and three-dimensional homogeneous electron gases, but only at low densities or for strong interactions.

  18. Treatment of glenohumeral instability in rugby players

    OpenAIRE

    Funk, Lennard

    2016-01-01

    Rugby is a high-impact collision sport, with impact forces. Shoulder injuries are common and result in the longest time off sport for any joint injury in rugby. The most common injuries are to the glenohumeral joint with varying degrees of instability. The degree of instability can guide management. The three main types of instability presentations are: (1) frank dislocation, (2) subluxations and (3) subclinical instability with pain and clicking. Understanding the exact mechanism of injury c...

  19. Interface instability modes in freezing colloidal suspensions: revealed from onset of planar instability

    Science.gov (United States)

    Wang, Lilin; You, Jiaxue; Wang, Zhijun; Wang, Jincheng; Lin, Xin

    2016-03-01

    Freezing colloidal suspensions widely exists in nature and industry. Interface instability has attracted much attention for the understandings of the pattern formation in freezing colloidal suspensions. However, the interface instability modes, the origin of the ice banding or ice lamellae, are still unclear. In-situ experimental observation of the onset of interface instability remains absent up to now. Here, by directly imaging the initial transient stage of planar interface instability in directional freezing colloidal suspensions, we proposed three interface instability modes, Mullins-Sekerka instability, global split instability and local split instability. The intrinsic mechanism of the instability modes comes from the competition of the solute boundary layer and the particle boundary layer, which only can be revealed from the initial transient stage of planar instability in directional freezing.

  20. Fluctuations and Instability in Sedimentation

    KAUST Repository

    Guazzelli, Élisabeth

    2011-01-21

    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 of the velocities of spheres to increase with the size of the container, whereas experiments found no such variation. Two ideas have increased our understanding. First, the correlation length of the velocity fluctuations was found experimentally to be 20 interparticle separations. Second, in dilute suspensions, a vertical variation in the concentration due to the spreading of the front with the clear fluid can inhibit the velocity fluctuations. In a very dilute regime, a homogeneous suspension of fibers suffers a spontaneous instability in which fast descending fiber-rich columns are separated by rising fiber-sparse columns. In a semidilute regime, the settling is hindered, more so than for spheres. © 2011 by Annual Reviews. All rights reserved.

  1. Quad-Bike Operational Instability

    Directory of Open Access Journals (Sweden)

    Ross H. Macmillan

    2017-05-01

    Full Text Available The stake-holders in the quad-bike (QB industry in Australia have failed to reach a satisfactory resolution of the present impasse that exists with respect to the causes and mitigation of the trauma suffered by riders due to QB instability. In an effort to provide purchasers with data enabling them to discriminate between safer and less safe machines, static longitudinal and lateral tests have been conducted by various interested parties; quasi-static lateral tests have also been conducted under some operational conditions. It is argued that while these static tests are valid, under many operating conditions QBs will not reach such unstable slopes due to poor traction. Further, these tests do not include the quasi-static and dynamic factors which also influence the processes associated with operational instability. For these reasons, the static tests do not provide an adequate basis for discrimination between safer and less safe machines.

  2. 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......-connectors in cavity walls was developed. The method takes into account constraint conditions limiting the free length of the wall tie, and the instability in case of pure compression which gives an optimal load bearing capacity. The model is illustrated with examples from praxis....

  3. Placing Marangoni instabilities under arrest

    CERN Document Server

    Bhamla, M Saad

    2016-01-01

    Soap bubbles occupy the rare position of delighting and fascinating both young children and scientific minds alike. Sir Isaac Newton, Joseph Plateau, Carlo Marangoni, and Pierre-Gilles de Gennes, not to mention countless others, have discovered remarkable results in optics, molecular forces and fluid dynamics from investigating this seemingly simple system. We present here a compilation of curiosity-driven experiments that systematically investigate the surface flows on a rising soap bubble. From childhood experience, we are familiar with the vibrant colors and mesmerizing display of chaotic flows on the surface of a soap bubble. These flows arise due to surface tension gradients, also known as Marangoni flows or instabilities. In Figure 1, we show the surprising effect of layering multiple instabilities on top of each other, highlighting that unexpected new phenomena are still waiting to be discovered, even in the simple soap bubble.

  4. Instability of colliding metastable strings

    Energy Technology Data Exchange (ETDEWEB)

    Hiramatsu, Takashi [Kyoto Univ. (Japan). Yukawa Inst. for Theoretical Physics; Eto, Minoru [Yamagata Univ. (Japan). Dept. of Physics; Kamada, Kohei [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany); Kobayashi, Tatsuo [Kyoto Univ. (Japan). Dept. of Physics; Ookouchi, Yutaka [Kyoto Univ. (Japan). Dept. of Physics; Kyoto Univ. (Japan). The Hakubi Center for Advanced Research

    2013-04-15

    We investigate the collision dynamics of two metastable strings which can be viewed as tube-like domain walls with winding numbers interpolating a false vacuum and a true vacuum. We find that depending on the relative angle and speed of two strings, instability of strings increases and the false vacuum is filled out by rapid expansion of the strings or of a remnant of the collision.

  5. Morphological instabilities of lamellar eutectics

    Energy Technology Data Exchange (ETDEWEB)

    Karma, A.; Sarkissian, A. [Northeastern Univ., Boston, MA (United States). Physics Dept.

    1996-03-01

    The authors present the results of a numerical study based on the boundary integral technique of interfacial pattern formation in directional solidification of thin-film lamellar eutectics at low velocity. Microstructure selection maps that identify the stability domains of various steady-state and nonsteady-state growth morphologies in the spacing-composition ({lambda} {minus} C{sub 0}) plane are constructed for the transparent organic alloy CBr{sub 4}-C{sub 2}Cl{sub 6} and for a model eutectic alloy with two solid phases of identical physical properties. In CBr{sub 4}-C{sub 2}Cl{sub 6}, the basic set of instabilities that limit steady-state growth is richer than expected. It consists of three primary instabilities, two of which are oscillatory, which bound the domain of the commonly observed axisymmetric lamellar morphology, and two secondary oscillatory instabilities, which bound the domain of the nonaxisymmetric (tilted) lamellar morphology. Four stable oscillatory microstructures, at least three of which have been seen experimentally, are predicted to occur in unstable regimes. In the model alloy, the structure is qualitatively similar, except that a stable domain of tilted steady-state growth is not found, in agreement with previous random-walk simulations. Furthermore, the composition range of stability of the axisymmetric morphology decreases sharply with increasing spacing away from minimum undercooling but extends further off-eutectic than predicted by the competitive growth criterion. In addition, oscillations with a wavelength equal to two {lambda} lead to lamella termination at a small distance above the onset of instability. The implications of these two features for the eutectic to dendrite transition are examined with the conclusion that in the absence of heterogeneous nucleation, this transition should be histeritic at small velocity and temperature gradient.

  6. Atlantoaxial instability in Down's synarome

    OpenAIRE

    Kafadar, Ali; Hanci, Murat; Tuysuz, Beyhan; Sarioglu, Ali Cetin; Erginel, Ayten; Cenani, Asim

    2004-01-01

    9-31 % of children with Down syndrome have atlantoaxial instability. These children might have the risk of atlantoaxial dislocation and spinal cord compression if they play sport or take part actively in daily Iife. The purpose of our study was to assess the presumed risk. We examined and followed up one year Iong 35 children with Down syndrome through a series of Iateral cervical spine x-ray and neurological examination. Those children with an atlantoaxial distance => 5mm were considered uns...

  7. Atlantoaxial instability in Down's synarome

    OpenAIRE

    Kafadar, Ali; Hanci, Murat; Tuysuz, Beyhan; Sarioglu, Ali; Erginel, Ayten; Cenani, Asim

    2004-01-01

    9-31 % of children with Down syndrome have atlantoaxial instability. These children might have the risk of atlantoaxial dislocation and spinal cord compression if they play sport or take part actively in daily Iife. The purpose of our study was to assess the presumed risk. We examined and followed up one year Iong 35 children with Down syndrome through a series of Iateral cervical spine x-ray and neurological examination. Those children with an atlantoaxial distance => 5mm were considered ...

  8. Hydrodynamic instabilities in miscible fluids

    Science.gov (United States)

    Truzzolillo, Domenico; Cipelletti, Luca

    2018-01-01

    Hydrodynamic instabilities in miscible fluids are ubiquitous, from natural phenomena up to geological scales, to industrial and technological applications, where they represent the only way to control and promote mixing at low Reynolds numbers, well below the transition from laminar to turbulent flow. As for immiscible fluids, the onset of hydrodynamic instabilities in miscible fluids is directly related to the physics of their interfaces. The focus of this review is therefore on the general mechanisms driving the growth of disturbances at the boundary between miscible fluids, under a variety of forcing conditions. In the absence of a regularizing mechanism, these disturbances would grow indefinitely. For immiscible fluids, interfacial tension provides such a regularizing mechanism, because of the energy cost associated to the creation of new interface by a growing disturbance. For miscible fluids, however, the very existence of interfacial stresses that mimic an effective surface tension is debated. Other mechanisms, however, may also be relevant, such as viscous dissipation. We shall review the stabilizing mechanisms that control the most common hydrodynamic instabilities, highlighting those cases for which the lack of an effective interfacial tension poses deep conceptual problems in the mathematical formulation of a linear stability analysis. Finally, we provide a short overview on the ongoing research on the effective, out of equilibrium interfacial tension between miscible fluids.

  9. Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage Avaliação da atividade antimicrobiana de óleo essencial de Origanum vulgare em linguiça

    OpenAIRE

    Cassiano Busatta; Altemir José Mossi; Maria Regina Alves Rodrigues; Rogério Luis Cansian; José Vladimir de Oliveira

    2007-01-01

    This work reports antimicrobial activity of oregano (Origanum vulgare) essential oil against several bacteria in sausage. The in vitro minimum inhibitory concentration (MIC) was determined for 9 selected aerobic heterotrofic bacteria. The antimicrobial activity of distinct concentrations of the essential oil on the basis of the highest MIC found was tested in a food system comprised of fresh sausage. Batch food samples were also inoculated with Escherichia coli with a fixed concentration and ...

  10. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage.

    Science.gov (United States)

    Chen, Qian; Liu, Qian; Sun, Qinxiu; Kong, Baohua; Xiong, Youling

    2015-02-01

    The lactic acid bacteria Pediococcus pentosaceus, Lactobacillus brevis, Lactobacillus curvatus, and Lactobacillus fermentum isolated from Harbin dry sausage were assessed for their protein hydrolysis and flavour development in pork muscle sarcoplasmic protein extracts. Gel electrophoresis indicated that sarcoplasmic proteins were degraded by all of the strains, especially by P. pentosaceus and L. curvatus. Trichloroacetic acid-soluble peptides increased in all of the samples (P < 0.05), especially samples inoculated with P. pentosaceus. Samples inoculated with P. pentosaceus and L. curvatus had higher free amino acid contents than did the other two strains(P < 0.05), and glutamic acid and alanine appeared to be the predominant free amino acids. The volatile compound analysis indicated that the highest aldehydes, alcohols and acid contents were found in the sample with P. pentosaceus followed by L. curvatus. The results revealed that P. pentosaceus could be appropriate for use as a meat starter culture.

  11. Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content.

    Science.gov (United States)

    Gardini, Fausto; Martuscelli, Maria; Crudele, Maria Antonietta; Paparella, Antonello; Suzzi, Giovanna

    2002-07-01

    The main objective of this work was to investigate if the use of Staphylococcus xylosus S81 as a starter culture in sausage production can influence the amount of histamine during ripening, and the concentration of the other most important biogenic amines, by influencing the activity of the microbial amino oxidases as well as the aminoacid decarboxylases. The results confirm that the biogenic amines presence in foods is the consequence of a complex equilibrium between the composition of the medium and the enzymatic activities of the microbial population. In addition, the results suggest that the presence and relative activity of amino oxidases should be considered as an important characteristic in the selection of starter cultures used in the production of fermented foods.

  12. Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages.

    Science.gov (United States)

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

    2016-02-01

    This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25). The pH and shear force values were significantly higher in T7 (3.5P fat and 4P+20 water) than those of other treatments. The lightness and redness were greatly reduced by increasing the quantity of water. The treatments containing 3P fat and 4P+20 water had the highest values of cohesiveness, springiness, gumminess, and chewiness. On the whole, when the protein (P) and fat (3P, 3.5P, 4P) levels were fixed, an increase over the appropriate moisture level deteriorated many physicochemical characteristics.

  13. Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages

    Directory of Open Access Journals (Sweden)

    Sang-Keun Jin

    2016-02-01

    Full Text Available This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P, fat level (3P, 3.5P, and 4P, and water level (4P+10, 4P+15, 4P+20, and 4P+25. The pH and shear force values were significantly higher in T7 (3.5P fat and 4P+20 water than those of other treatments. The lightness and redness were greatly reduced by increasing the quantity of water. The treatments containing 3P fat and 4P+20 water had the highest values of cohesiveness, springiness, gumminess, and chewiness. On the whole, when the protein (P and fat (3P, 3.5P, 4P levels were fixed, an increase over the appropriate moisture level deteriorated many physicochemical characteristics.

  14. Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage).

    Science.gov (United States)

    Karabacak, Seçil; Bozkurt, Hüseyin

    2008-03-01

    In this study, the effect of Urtica dioica, Hibiscus sabdariffa butylatedhydroxytoluene (BHT) and nitrite/nitrate on the quality (pH, Hunter L-, a- and b-value and sensory attributes) and safety [2-thiobarbituric acid reactive substances (TBARS) value and biogenic amine] were investigated during the ripening periods of sucuk (Turkish dry-fermented sausage). During the first 2 days of ripening, pH values decreased (Pdioica, H. sabdariffa. TBARS values increased from 0.52 to about 0.95mg/kg significantly (Pdioica was more effective (P0.05) from ripening time and addition of antioxidants into batter. The Hunter a-value increased (P<0.05) during the ripening periods, however, b-values decreased (P<0.05) from 12.58 to about 10.53. Overall sensory quality evaluated from color, flavor and ease of cutting scores increased (P<0.05) from 3.25 to about 9.00.

  15. Diverse Geno- and Phenotypes of Persistent Listeria monocytogenes Isolates from Fermented Meat Sausage Production Facilities in Portugal ▿

    Science.gov (United States)

    Ferreira, V.; Barbosa, J.; Stasiewicz, M.; Vongkamjan, K.; Moreno Switt, A.; Hogg, T.; Gibbs, P.; Teixeira, P.; Wiedmann, M.

    2011-01-01

    The persistence of Listeria monocytogenes in food-associated environments represents a key factor in transmission of this pathogen. To identify persistent and transient strains associated with production of fermented meat sausages in northern Portugal, 1,723 L. monocytogenes isolates from raw material and finished products from 11 processors were initially characterized by random amplification of polymorphic DNA (RAPD), PCR-based molecular serotyping, and epidemic clone characterization, as well as cadmium, arsenic, and tetracycline resistance typing. Pulsed-field gel electrophoresis (PFGE) typing of 240 representative isolates provided evidence for persistence of L. monocytogenes for periods of time ranging from 10 to 32 months for all seven processors for which isolates from different production dates were available. Among 50 L. monocytogenes isolates that included one representative for each PFGE pattern obtained from a given sample, 12 isolates showed reduced invasion efficiency in Caco-2 cells, including 8 isolates with premature stop codons in inlA. Among 41 isolates representing sporadic and persistent PFGE types, 22 isolates represented lysogens. Neither strains with reduced invasion nor lysogens were overrepresented among persistent isolates. While the susceptibility of isolates to lysogenic phages also did not correlate with persistence, it appeared to be associated with molecular serotype. Our data show the following. (i) RAPD may not be suitable for analysis of large sets of L. monocytogenes isolates. (ii) While a large diversity of L. monocytogenes subtypes is found in Portuguese fermented meat sausages, persistence of L. monocytogenes in this food chain is common. (iii) Persistent L. monocytogenes strains are diverse and do not appear to be characterized by unique genetic or phenotypic characteristics. PMID:21378045

  16. Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage

    Directory of Open Access Journals (Sweden)

    Jirasak Kongkiattikajorn

    2015-12-01

    Full Text Available This study assessed the effects of starter cultures (Lactobacillus sakei KM5474 and Lactobacillus plantarum KM1450 on the accumulation of biogenic amines (BAs in Thai traditional fermented fish sausage. BAs formation (cadaverine, putrescine, histamine, tryptamine, phenylethylamine, and tyramine was significantly higher in som-fug fermentation without starter culture. Accumulation of these BAs in som-fug could reduce significantly by the incubation with of L. sakei KM5474 and L. plantarum KM1450. The influence of the availability of free amino acids (FAAs on BA formation during the fermentation of som-fug with and without starter culture was also investigated. The significant differences in the amount of some FAAs among batches would be partially attributed to the distinct proteolytic and BAs accumulation of specific microbiota of each batch. In general, amounts of FAA were related with their corresponding BAs. In batch control of the availability of practically all FAA precursors, BA formation could be observed. The formation of some BAs (histamine, putrescine, cadaverine, and phenylethylamine occurring in batch control was related to the amounts of FAA precursors (histidine, arginine, lysine, and phenylalanine. Starter culture L. plantarum KM1450 was more efficient in reducing BA accumulation in som-fug than that of starter culture L. sakei KM5474, while mixed starter cultures of L. sakei KM5474 and L. plantarum KM1450 showed the highest effectiveness in reducing BA accumulation during som-fug fermentation compared with the sample sausage without starter culture or with monostarter culture.

  17. instability

    Directory of Open Access Journals (Sweden)

    Magdalena Czubaszek

    2014-06-01

    Full Text Available The basic method for analyzing the degree of DNA fragmentation caused by genotoxic factors is gel electrophoresis of single cells (single cell gel electrophoresis, also called the comet assay. The comet assay enables the analysis of the level of several different DNA modifications. The basic testing procedure has been only slightly modified. This method helps identify single-strand and double-strand DNA cracks, as well as any chemical and enzymatic modifications that can potentially turn into cracks in DNA or chromatids. The comet assay makes it possible to detect DNA damage at the level of single cells. It can be employed in analyses of any tissues which provide cellular suspensions. Analysed cells are submerged in agarose on a microscope slide. DNA is what is left after proteins have been broken down. The slide is then subjected to electrophoresis and stained with a fluorescent dye. A “comet-like” image is obtained. The “head” is the cell fixation site prior to lysis; the “tail” represents damaged DNA fragments. The extent of DNA damage is reflected in the length of the tail and the amount of DNA contained in it. The assay finds research applications in the following fields: genetic toxicology, monitoring of DNA repair following chemotherapy and radiotherapy, ecotoxicology, animal and human nourishment, biomonitoring of genotoxicity, epidemiology and assessment of material deposited in sperm and blood banks.

  18. Modes of storage ring coherent instabilities

    Energy Technology Data Exchange (ETDEWEB)

    Wang, J.M.

    1986-12-01

    Longitudinal impedance in a beam and various modes of longitudinal coherent instabilities are discussed. The coasting beam coherent instability, microwave instability, and single-bunch longitudinal coherent instabilities are considered. The Vlasov equation is formulated, and a method of solving it is developed. The synchrotron modes are treated, which take the possible bunch shape distortion fully into consideration. A method of treating the synchrotron mode coupling in the case of a small bunch is discussed which takes advantage of the fact that only a few of the synchrotron modes can contribute in such a case. The effect of many bunches on the coherent motion of the beam and the longitudinal symmetric coupled bunch modes are discussed. The transverse impedance is then introduced, and the transverse coasting beam instability is discussed. Various bunched beam instabilities are discussed, including both single bunch instabilities and coupled bunch instabilities. The Vlasov equation for transverse as well as longitudinal motion of particles is introduced as well as a method of solving it within a linear approximation. Head-tail modes and short bunch instabilities and strong coupling instabilities in the long bunch case are covered. (LEW)

  19. Microsatellite instability in prostate cancer

    Energy Technology Data Exchange (ETDEWEB)

    Shan, A.L.; Wick, M.J.; Persons, D.L. [Mayo Clinic and Foundation, Rochester, MN (United States)] [and others

    1994-09-01

    Microsatellite instability (MIN) has been documented in hereditary nonpolyposis colorectal cancer (HNPCC) as well as in sporadic forms of human cancers. Two of the genes which appear to be responsible for this particular tumor phenotype, hMSH2 and hMLH1, have now been identified. To determine the potential role of these mutator genes in prostate cancer, we have examined 95 prostate adenocarcinomas (40 paraffin embedded and 55 fresh frozen) for the presence of genetic instability at four microsatellite markers. The markers are localized to chromosome arms 5q(APC-CA1), 8p(Mfd 210Z), 15q(635/636), and 17q(p53-CA). Patients from whom paraffin embedded material was obtained were divided into short term (<3 years, n=18), and long term (>3 years, n=22) survivors. Of the 95 tumors examined, only four tumors (4%) demonstrated MIN: two tumors demonstrated MIN at 3 loci (p53-CA, APC-CA1, 635/636), one tumor demonstrated MIN at 2 loci (APC-CA1 and 635/636), and one tumor demonstrated instability at 635/636 only. All tumors exhibiting MIN had Gleason scores of {ge} 4+4. A correlation between MIN and survival was not observed. Information on family history was limited. However, of the two patients demonstrating MIN at three loci, one patient was diagnosed with a second malignancy (TCC of the ureter), but otherwise had a negative family history, while the second patient had one first degree relative with esophageal cancer. The patient demonstrating MIN at two loci had a negative family history, while the remaining patient had two first degree relatives with cancer (prostate and stomach). These results suggest that hMSH2 and hMLH1 (as reflected by the small percentage of tumors displaying MIN) do not play a prominent role in the process of prostate tumorigenesis.

  20. Transverse Instabilities in the Fermilab Recycler

    Energy Technology Data Exchange (ETDEWEB)

    Prost, L.R.; Burov, A.; Shemyakin, A.; Bhat, C.M.; Crisp, J.; Eddy, N.; /Fermilab

    2011-07-01

    Transverse instabilities of the antiproton beam have been observed in the Recycler ring soon after its commissioning. After installation of transverse dampers, the threshold for the instability limit increased significantly but the instability is still found to limit the brightness of the antiprotons extracted from the Recycler for Tevatron shots. In this paper, we describe observations of the instabilities during the extraction process as well as during dedicated studies. The measured instability threshold phase density agrees with the prediction of the rigid beam model within a factor of 2. Also, we conclude that the instability threshold can be significantly lowered for a bunch contained in a narrow and shallow potential well due to effective exclusion of the longitudinal tails from Landau damping.

  1. Mode-locking via dissipative Faraday instability.

    Science.gov (United States)

    Tarasov, Nikita; Perego, Auro M; Churkin, Dmitry V; Staliunas, Kestutis; Turitsyn, Sergei K

    2016-08-09

    Emergence of coherent structures and patterns at the nonlinear stage of modulation instability of a uniform state is an inherent feature of many biological, physical and engineering systems. There are several well-studied classical modulation instabilities, such as Benjamin-Feir, Turing and Faraday instability, which play a critical role in the self-organization of energy and matter in non-equilibrium physical, chemical and biological systems. Here we experimentally demonstrate the dissipative Faraday instability induced by spatially periodic zig-zag modulation of a dissipative parameter of the system-spectrally dependent losses-achieving generation of temporal patterns and high-harmonic mode-locking in a fibre laser. We demonstrate features of this instability that distinguish it from both the Benjamin-Feir and the purely dispersive Faraday instability. Our results open the possibilities for new designs of mode-locked lasers and can be extended to other fields of physics and engineering.

  2. Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product.

    Science.gov (United States)

    Aminlari, M; Shekarforoush, S S; Gheisari, H R; Golestan, L

    2009-04-01

    The objective of this study was to study the effect of actinidin, a sulfhydryl protease from kiwi fruit, on the protein solubility (nitrogen solubility index [NSI]), water holding capacity (WHC), texture, and SDS-PAGE pattern of beef and to evaluate the effect of pretreatment of beef with actinidin on the quality attributes of a sausage product. Actinidin was partially purified by precipitation with ammonium sulfate, followed by DEAE-Sephadex column chromatography. Actinidin significantly (P actinidin at 37 degrees C for 2 h. SDS-PAGE results indicated appearance of several low molecular weight bands (actinidin for 30 or 60 min. Slight changes in protein band in the range of 100 to 120 kDa and 13 to 25 kDa were also observed. Use of actinidin-tenderized beef significantly improved emulsion stability, texture, and organoleptic properties of the sausage product.

  3. Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage.

    Science.gov (United States)

    Ktari, Naourez; Smaoui, Slim; Trabelsi, Imen; Nasri, Moncef; Ben Salah, Riadh

    2014-01-01

    This study determined the effects of three dietary fibers namely, VITACEL LC200 powdered cellulose (LC200), barley beta-glucan concentrate (BBC), and VITACEL KF500 potato fiber (KF500), on the techno-functional and sensory properties and quality characteristics of Tunisian beef sausage. The findings revealed interesting functional properties for LC200 fiber. This fiber displayed high water binding capacity (WBC) and oil binding capacity (OBC), values of 16.2 g/g and 10.2 g/g, respectively, which are higher than reported for most fruit and vegetable fiber concentrates. The application of LC200 improved the masticability and elasticity of beef sausage formulations and minimized their hardness and production costs without negatively affecting their sensory properties. Overall, the findings demonstrate the potential functional and economic utility of LC200 fiber as a promising source of dietary fiber. © 2013. Published by Elsevier Ltd on behalf of The American Meat Science Association. All rights reserved.

  4. Contributing data for risk assessment of traditional fermented sausages: “Salpicão de Vinhais” and “Chouriça de Vinhais”

    Directory of Open Access Journals (Sweden)

    Maria Isabel Campelos

    2016-12-01

    Full Text Available “Salpicão de Vinhais” and “Chouriça de Vinhais” are traditional dry-fermented smoked meat sausages produced in Vinhais, a small region of Trás-os-Montes, Portugal. The scientific knowledge of this sausage variety is limited. Seventy-seven samples of “Salpicão” and “Chouriça de Vinhais” were purchased from producers, local markets and retail stores. Their microbiological and physical chemical characteristics were analysed. The same analyses were performed on the raw materials and ingredients and products during the production processes. Regarding the pathogenic flora, Staphylococcus aureus, spores of sulphite reducing clostridia, Escherichia coli 0157:H7, Yersinia spp. and Salmonella spp. were not detected in any of the samples analysed; Listeria monocytogenes was detected in 14.3% of the samples. The manufacturing process, namely fermentation, ripening/drying and smoking reduced the numbers of pathogen and hygiene indicator micro-organisms.

  5. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI".

    Science.gov (United States)

    Roseiro, L C; Gomes, A; Gonçalves, H; Sol, M; Cercas, R; Santos, C

    2010-01-01

    The influence of alternative drying environmental conditions on the proteolysis of a traditional Portuguese fermented sausage was evaluated, in relation to different ripening periods. Traditional sausages (batch T) had lower pH than counterparts (batch M), with differences (Palanine>taurine>serine>valine and taurine>alanine>leucine>serine>valine sequences in the former product from batches T and M, respectively, and, coincidently, the same sequence for both batches in the later (serine>leucine>alanine>proline>valine). Such effect on FAA concentrations led to a distinct (P<0.05) expression of sweet, bitter, acidic and aged sensorial attributes between batches, in S8 and S9 products. BA typical quantitative sequences varied between batches according to the ripening stage, with differences in S6 and S7 end products also reflecting the distinct microbial development rates and profiles observed. Overall, the total BA mean concentration was higher (P<0.05) in products from batch T.

  6. Asymptotic Behavior of the Electron Cloud Instability

    Energy Technology Data Exchange (ETDEWEB)

    Heifets, Samuel; /SLAC

    2007-06-06

    The fast beam-ion instability and the single bunch electron-cloud instability are substantially nonlinear phenomena and can be analyzed in a similar way. The initial exponential growth of the amplitudes known for both instabilities takes place only in the linear approximation. Later, in the nonlinear regime, amplitudes grow according to a power law or even decrease. We analyze the nonlinear regime describing the growth of amplitudes in time and along the train of bunches. Analytic analysis is compared with simulations.

  7. Evaluation and Management of Posterior Shoulder Instability

    Science.gov (United States)

    Tannenbaum, Eric; Sekiya, Jon K.

    2011-01-01

    Context: Posterior shoulder instability is a commonly misdiagnosed disorder in many competitive athletes. Type of Study: Clinical review. Evidence Acquisition: Relevant studies on posterior shoulder instability from 1950 to 2010 in PubMed and Cochrane databases were reviewed. Results: A total of 107 studies were reviewed. Conclusion: Patients who have undergone at least 6 months of physical therapy and still experience instability symptoms should be considered for surgical stabilization directed at their underlying pathology. PMID:23016015

  8. Instabilities of flows and transition to turbulence

    CERN Document Server

    Sengupta, Tapan K

    2012-01-01

    Introduction to Instability and TransitionIntroductionWhat Is Instability?Temporal and Spatial InstabilitySome Instability MechanismsComputing Transitional and Turbulent FlowsFluid Dynamical EquationsSome Equilibrium Solutions of the Basic EquationBoundary Layer TheoryControl Volume Analysis of Boundary LayersNumerical Solution of the Thin Shear Layer (TSL) EquationLaminar Mixing LayerPlane Laminar JetIssues of Computing Space-Time Dependent FlowsWave Interaction: Group Velocity and Energy FluxIssues of Space-Time Scale Resolution of FlowsTemporal Scales in Turbulent FlowsComputing Time-Averag

  9. Size-effects on cavitation instabilities

    DEFF Research Database (Denmark)

    Niordson, Christian Frithiof; Tvergaard, Viggo

    2005-01-01

    In metal-ceramic systems the constraint on plastic flow leads to so high stress triaxialities that cavitation instabilities may occur. If the void radius is on the order of magnitude of a characteristic length for the metal, the rate of void growth is reduced, and the possibility of unstable cavity...... 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...

  10. Review of two-phase instabilities

    Energy Technology Data Exchange (ETDEWEB)

    Kang, Han Ok; Seo, Han Ok; Kang, Hyung Suk; Cho, Bong Hyun; Lee, Doo Jeong

    1997-06-01

    KAERI is carrying out a development of the design for a new type of integral reactors. The once-through helical steam generator is important design features. The study on designs and operating conditions which prevent flow instability should precede the introduction of one-through steam generator. Experiments are currently scheduled to understand two-phase instability, evaluate the effect of each design parameter on the critical point, and determine proper inlet throttling for the prevention of instability. This report covers general two-phase instability with review of existing studies on this topics. The general classification of two phase flow instability and the characteristics of each type of instability are first described. Special attention is paid to BWR core flow instability and once-through steam generator instability. The reactivity feedback and the effect of system parameters are treated mainly for BWR. With relation to once-through steam generators, the characteristics of convective heating and dryout point oscillation are first investigated and then the existing experimental studies are summarized. Finally chapter summarized the proposed correlations for instability boundary conditions. (author). 231 refs., 5 tabs., 47 figs

  11. Two-Beam Instability in Electron Cooling

    Energy Technology Data Exchange (ETDEWEB)

    Burov, Alexey V.; /Fermilab

    2006-04-01

    The drift motion of cooling electrons makes them able to respond to transverse perturbations of a cooled ion beam. This response may lead to dipole or quadrupole transverse instabilities at specific longitudinal wave numbers. While the dipole instabilities can be suppressed by a combination of the Landau damping, machine impedance, and the active damper, the quadrupole and higher order modes can lead to either emittance growth, or a lifetime degradation, or both. The growth rates of these instabilities are strongly determined by the machine x-y coupling. Thus, tuning out of the coupling resonance and/or reduction of the machine coupling can be an efficient remedy for these instabilities.

  12. Systems and methods for controlling flame instability

    KAUST Repository

    Cha, Min Suk

    2016-07-21

    A system (62) for controlling flame instability comprising: a nozzle (66) coupled to a fuel supply line (70), an insulation housing (74) coupled to the nozzle, a combustor (78) coupled to the nozzle via the insulation housing, where the combustor is grounded (80), a pressure sensor (82) coupled to the combustor and configured to detect pressure in the combustor, and an instability controlling assembly coupled to the pressure sensor and to an alternating current power supply (86), where, the instability controlling assembly can control flame instability of a flame in the system based on pressure detected by the pressure sensor.

  13. Combustion instability modeling and analysis

    Energy Technology Data Exchange (ETDEWEB)

    Santoro, R.J.; Yang, V.; Santavicca, D.A. [Pennsylvania State Univ., University Park, PA (United States)] [and others

    1995-10-01

    It is well known that the two key elements for achieving low emissions and high performance in a gas turbine combustor are to simultaneously establish (1) a lean combustion zone for maintaining low NO{sub x} emissions and (2) rapid mixing for good ignition and flame stability. However, these requirements, when coupled with the short combustor lengths used to limit the residence time for NO formation typical of advanced gas turbine combustors, can lead to problems regarding unburned hydrocarbons (UHC) and carbon monoxide (CO) emissions, as well as the occurrence of combustion instabilities. Clearly, the key to successful gas turbine development is based on understanding the effects of geometry and operating conditions on combustion instability, emissions (including UHC, CO and NO{sub x}) and performance. The concurrent development of suitable analytical and numerical models that are validated with experimental studies is important for achieving this objective. A major benefit of the present research will be to provide for the first time an experimentally verified model of emissions and performance of gas turbine combustors.

  14. Option price and market instability

    Science.gov (United States)

    Baaquie, Belal E.; Yu, Miao

    2017-04-01

    An option pricing formula, for which the price of an option depends on both the value of the underlying security as well as the velocity of the security, has been proposed in Baaquie and Yang (2014). The FX (foreign exchange) options price was empirically studied in Baaquie et al., (2014), and it was found that the model in general provides an excellent fit for all strike prices with a fixed model parameters-unlike the Black-Scholes option price Hull and White (1987) that requires the empirically determined implied volatility surface to fit the option data. The option price proposed in Baaquie and Cao Yang (2014) did not fit the data during the crisis of 2007-2008. We make a hypothesis that the failure of the option price to fit data is an indication of the market's large deviation from its near equilibrium behavior due to the market's instability. Furthermore, our indicator of market's instability is shown to be more accurate than the option's observed volatility. The market prices of the FX option for various currencies are studied in the light of our hypothesis.

  15. Manual testing for ankle instability.

    Science.gov (United States)

    Wilkin, Emily Jane; Hunt, Adrienne; Nightingale, Elizabeth Jean; Munn, Joanne; Kilbreath, Sharon Lynne; Refshauge, Kathryn Margaret

    2012-12-01

    To assess inter-rater reliability of ankle manual tests. We also correlated the manual tests with the Cumberland Ankle Instability Tool (CAIT). One ankle from each of 60 participants was assessed using four different manual tests (anterior drawer in supine and crook lying, talar tilt, inversion tilt). Three different raters, varying in experience, tested each participant. The CAIT questionnaire was also administered. The study received ethics approval from the University of Sydney Human Research Ethics Committee. Intraclass correlation coefficients (ICC), standard error of the mean (SEM) and percent close agreement (PCA) were used to determine reliability of the four tests. Pearson's correlation coefficients were used to determine relationships between the manual tests and CAIT scores. Inter-rater reliability for the four manual tests was poor regardless of therapist's experience (ICC([1,1]) -0.12 to 0.33; SEM 0.93-1.69). Correlations between the CAIT and manual tests were also low varying between r = -0.12 and -0.42. Inter-rater reliability was poor for manual tests of ankle stability. Reliability may be improved by using a grading scale with fewer intervals. The CAIT scores and manual tests correlated poorly, potentially reflecting the variety of conditions leading to ankle instability. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

  16. Adhesional instabilities and gecko locomotion

    Science.gov (United States)

    Williams, John A.

    2015-01-01

    Geckos possess a remarkable ability to run rapidly on both walls and ceilings and in recent years the mechanisms that underlie this facility have come under close scrutiny. It is now generally agreed that one of the principal mechanisms of adhesion relies on the action of van der Waal forces acting between the final extremely fine structure of the gecko toe and the underlying substrate. High speed video analysis shows that adhesive contact is both made and broken in intervals of less than 20 ms and this suggests that the mechanism of detachment is one of adhesive instability rather than steady-state peeling. By considering the gecko seta/spatula as a Euler-Bernoulli cantilever it is possible to model this instability in non-dimensional terms and thus to test the analysis at a much larger scale with more conventional engineering materials. When applied to the scale and material combination appropriate to a gecko spatula, the predicted critical load, of around 10 nN, is close to values that have been observed using and AFM cantilever and a single detached spatula.

  17. Hydrodynamic instability of meandering channels

    Science.gov (United States)

    Ali, Sk Zeeshan; Dey, Subhasish

    2017-12-01

    In this paper, we explore the hydrodynamic instability of meandering channels driven by the turbulent flow. The governing equations of channel dynamics with suitable boundary conditions are closed with the fluid and granular constitutive relationships. A regular expansion of the fundamental variables is employed to linearize the parent equations by superimposing the perturbations on the basic unperturbed flow. The channel dynamics reveal a resonance phenomenon which occurs when the key variables fall in the vicinity of the distinct critical values. The resonance phenomenon preserves its distinctive signature in different flow regimes which are guided by the characteristic values of the shear Reynolds number. The hydrodynamic analysis indicates that the fluid friction and the volumetric sediment flux play a decisive role to characterize the channel instability in different flow regimes. The growths of azimuthal velocity perturbation in phase with curvature, bed topography perturbation, bend amplification rate, and meander propagation speed in different flow regimes are investigated by varying the meander wavenumber, Shields number, channel aspect ratio, and relative roughness number. The analysis is capable to capture the effects of grain size on azimuthal velocity perturbation, bed topography perturbation, bend amplification rate, and meandering propagation speed over a wide range of shear Reynolds numbers. The variations of resonant wavenumbers in different flow regimes with the Shields number, channel aspect ratio, and relative roughness number are addressed. For a specific flow regime, the upstream and downstream migrations of meandering channels are typically governed by the Shields number, channel aspect ratio, and relative roughness number.

  18. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.

    Science.gov (United States)

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

    2011-01-01

    The purpose of this study was to investigate the impact on flavor quality of 2 autochthonous starter cultures in the manufacture of Iberian dry-fermented "sálchichón." A total of 2 strains of Pediococcus acidilactici (MS200 and MS198) were combined individually with a strain of Staphylococcus vitulus (RS34) to obtain 2 starter cultures: P200S34 and P198S34. The ability of both starter cultures to implant during 2 different manufacturing procedures of "salchichón" was evaluated by 16S rRNA gene sequence analysis. Changes due to starter culture inoculations on volatile compounds were determined by gas chromatography/mass spectrometry, and the impact on flavor quality evaluated by sensorial analysis. The implantation of starter cultures was adequate and did not significantly modify the flavor of the traditional Iberian dry-fermented "salchichón," while modulating the volatile compound profile with respect to that found in sausages with wild microbial populations. The influence of the starter cultures studied was more evident in the shorter sausage processing time. P198S34 was related with the increase in some volatile compounds deriving from lipid degradation. P200S34 contributed to the formation of several volatile compounds arising from lipid degradation, amino acid catabolism, and microbial esterase activity. P200S34 and P198S34 are autochthonous starter cultures for specific use in the processing of Iberian dry-fermented sausages. The application of these starters allows obtaining Iberian dry-fermented sausages with sensorial characteristics standardized. It is greatly interesting for processing and marketing industry of these high-quality meat products. © 2011 Institute of Food Technologists®

  19. The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation

    OpenAIRE

    Leroy, Frédéric; Vuyst, Luc De

    1999-01-01

    The specific conditions in the batter of raw fermented sausages may reduce the efficiency of bacteriocin-producing starter cultures. In this work, using in vitro fermentation, we found that sodium chloride and sodium nitrite interfere with the growth of Lactobacillus sakei CTC 494, an organism which produces the antilisterial bacteriocin sakacin K. Because sakacin K production follows primary metabolite kinetics, a decrease in cell formation resulted in a decrease in sakacin K production as w...

  20. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

    Directory of Open Access Journals (Sweden)

    Ki Ho Baek

    2016-06-01

    Full Text Available The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON, 20% canola oil (CA and 20% flaxseed oil (FL. The pH value of the CA was significantly higher than the others (p<0.05. The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05. CA had the highest lightness value (p<0.05. However, FL showed the highest yellowness value (p<0.05 because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05; furthermore, CA had the highest texture profile values (p<0.05 among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05 over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05. The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

  1. Antilisterial Activity of Bacteriocin Isolated from Leuconostoc mesenteroides ssp. mesenteroides IMAU:10231 in the Production of Sremska Sausages: Lactic Acid Bacteria Isolation, Bacteriocin Identification and Meat Application Experiments

    Directory of Open Access Journals (Sweden)

    Marija Škrinjar

    2013-01-01

    Full Text Available Lactic acid bacteria (LAB have an essential role in the production of fermented meat products. The metabolic activity of LAB affects the ripening process, leading to the formation of the desired sensory characteristics of the products, while inhibiting the growth of undesirable microorganisms. Bacteriocins are extracellular peptides or protein molecules, produced by some LAB, which possess bactericidal properties against specific species or genera of microorganisms, usually related bacteria. Bacteriocin production by LAB can act in a selective and competitive way against the surrounding microbiota, which may contain spoilage bacteria or pathogenic microorganisms including Listeria monocytogenes. This pathogen is widely distributed in raw products, it survives in different production areas, and human infections have a high mortality rate, all of which makes the control of this microorganism important in food production. The aim of this work is to determine the possibilities of utilizing a novel bacteriocin isolated from Leuconostoc mesenteroides ssp. mesenteroides IMAU:10231 in order to prevent the survival of Listeria monocytogenes in the production of traditional Serbian Sremska sausages. The bacteriocin-producing strain of Leuconostoc originated from the same sausage, which had been produced in the traditional manner. Bacteriocin was isolated using precipitation procedures with ammonium sulphate, and then its properties (strength and range of activities, relationship to high temperatures and proteolytic enzymes were determined under laboratory conditions. Also, based on the obtained laboratory results, the antilisterial effect of bacteriocin, included as an additive, was examined in the production of traditional Sremska sausages. Expressed antilisterial activity of bacteriocin has an interesting food safety potential which can be used in the meat industry in the production of fermented sausages. Further research will contribute to a better

  2. Definition of a standard protocol to determine the growth potential of Listeria monocytogenes and Yersinia enterocolitica in pork sausage produced in Abruzzo Region, Italy

    Directory of Open Access Journals (Sweden)

    Anna Franca Sperandii

    2015-11-01

    Full Text Available Pork meat products consumed raw or after a short period of fermentation can be considered at risk for food safety. Sausages (fresh sausage made from pork meat are produced in several Italian regions, with variation in ingredients. In some Italian Regions, including Abruzzo, these products are frequently consumed raw or undercooked, after a variable period of fermentation. The European Community food regulation promotes the use of challenge tests to determine safety levels. This study is aimed to ensure safety of Abruzzo’s sausages, compared with growth potential (δ of Listeria monocytogenes and Yersinia enterocolitica, and also aims to define an experimental standard protocol document to carry out challenge tests. Guidelines classify ready-to-eat foods in categories that are able to support (δ>0.5 log10 ufc/g and not support (δ≤0.5 log10 ufc/g the growth of Listeria monocytogenes. The products were manufactured according to traditional recipes and were contaminated in laboratory. Results from the experiment yielded information useful to assess the ability of these products to support the growth of pathogenic microorganisms. The batches of sausages were stored at 8, 12, 18 and 20°C to get statistical evaluation. The results showed that, despite the conditioning of the storage temperature and the level of water activity, both organisms remain in the product in concentrations similar to those leading or being able to increase its charge. In particular, the period of greatest consumption of this product (7/8 days of preparation corresponds to the period of greatest growth of pathogenic microorganisms studied, except for those stored at a temperature of 8°C, which are safer for the consumer.

  3. Effect of Dry Red Grape Pomace as a Nitrite Substitute on the Microbiological and Physicochemical Properties and Residual Nitrite of Dry-cured Sausage

    Directory of Open Access Journals (Sweden)

    Fatemeh Riazi

    2016-07-01

    Full Text Available Background and Objectives: Sodium nitrite and potassium nitrite have been traditionally used for inhibition of Clostridium botulinum and also as an agent to stabilize the color of meat products; however, usage of these additives at high levels could lead to toxicity and cancer originating from the formation of nitrosamines. Nowadays, application of natural preservatives in order to reduce the nitrite content in meat products is increasing. Thus, we used dry red grape pomace (DRGP as a natural alternative to sodium nitrite. Materials and Methods: The effect of two levels of DRGP (1 and 2% on the proximate composition, microbial counts, pH values and residual nitrite level of the samples formulated with two levels of sodium nitrite (30 and 60 mg/kg, as well as the comparison of these sausages with the blank (nitrite-free  and control (full nitrite added samples on the 1rst, 10th, 20th and 30th days of storage at 3-5 °C were evaluated. Results: The results showed that all chemical compositions were in the ranges reported by other researchers, and nitrite was very effective in preventing the microbial growth. Also about 50 % of the ingoing nitrite could be analyzed in the samples after processing. Moreover, the residual nitrite level declined both during the storage of sausage and after the addition of DRGP. Conclusions: The use of DRGP in combination with nitrite for sausages was more effective in keeping the quality and safety of the refrigerated consumer products as indicated by the lower nitrite levels, microbial count and similar composition as compared to the samples treated with nitrite and without nitrite. Keywords: Dry red grape pomace (DRGP, Sausage, Nitrite, Microbial count

  4. Interface instability modes in freezing colloidal suspensions - revealed from onset of planar instability

    OpenAIRE

    Lilin Wang; Jiaxue You; Zhijun Wang; Jincheng Wang; Xin Lin

    2015-01-01

    Freezing colloidal suspensions widely exists in nature and industry. Interface instability has attracted much attention for the understandings of the pattern formation in freezing colloidal suspensions. However, the interface instability modes, the origin of the ice banding or ice lamellae, are still unclear. In-situ experimental observation of the onset of interface instability remains absent up to now. Here, by directly imaging the initial transient stage of planar interface instability in ...

  5. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

    Directory of Open Access Journals (Sweden)

    Miriam T. Nediani

    2017-05-01

    Full Text Available Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.

  6. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.

    Science.gov (United States)

    Nediani, Miriam T; García, Luis; Saavedra, Lucila; Martínez, Sandra; López Alzogaray, Soledad; Fadda, Silvina

    2017-05-17

    Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.

  7. Screening, recognition and quantitation of salbutamol residues in ham sausages by molecularly imprinted solid phase extraction coupled with high-performance liquid chromatography-ultraviolet detection.

    Science.gov (United States)

    Yan, Hongyuan; Wang, Ruiling; Han, Yehong; Liu, Suting

    2012-07-01

    A highly selective molecularly imprinted solid phase extraction (MISPE) coupled with liquid chromatography-ultraviolet detection was developed for the determination of salbutamol (SAL) in ham sausages. New molecularly imprinted polymers (MIPs) were synthesized with phenylephrine as dummy template and it revealed good affinity to SAL in methanol-acetonitrile system. Adsorption capacity of the MIPs was evaluated by dynamic adsorption experiments. The MIPs were used as SPE sorbent for the selective clean-up and pre-concentration of SAL in ham sausage samples. The results showed that the matrix compounds presented in ham sausage samples could be removed effectively and the recoveries of SAL at three spiked levels were ranged from 82.6 to 100.5% with the relative standard deviation (RSD) of less than 3.6%. This method is simple and sensitive, and is therefore an alternative tool to the existing methods for analyzing residual SAL in biological samples. Copyright © 2012 Elsevier B.V. All rights reserved.

  8. Instability of vortex pair leapfrogging

    DEFF Research Database (Denmark)

    Tophøj, Laust; Aref, Hassan

    2013-01-01

    Leapfrogging is a periodic solution of the four-vortex problem with two positive and two negative point vortices all of the same absolute circulation arranged as co-axial vortex pairs. The set of co-axial motions can be parameterized by the ratio 0 vortex pair sizes at the time when one...... pair passes through the other. Leapfrogging occurs for α > σ2, where is the silver ratio. The motion is known in full analytical detail since the 1877 thesis of Gröbli and a well known 1894 paper by Love. Acheson ["Instability of vortex leapfrogging," Eur. J. Phys.21, 269-273 (2000...... pairs fly off to infinity, and a "walkabout" mode, where the vortices depart from leapfrogging but still remain within a finite distance of one another. We show numerically that this transition is more gradual, a result that we relate to earlier investigations of chaotic scattering of vortex pairs [L...

  9. Instability Threshold “Hysteresis”

    Directory of Open Access Journals (Sweden)

    Agnes Muszynska

    1999-01-01

    Full Text Available The transient process which starts at the instability threshold of a rotor rotating in a fluid environment, and ends up in the limit cycle of self-excited vibrations known as fluid whirl or fluid whip, is discussed in this paper. A one-lateral-mode, isotropic, nonlinear model of the rotor with fluid interaction allows for exact particular solutions and an estimation of the transient process. The fluid interacting with the rotor is contained in a small radial clearance area, such as in bearings, seals, or rotor-to-stator clearances, and its effects are represented by fluid film radial stiffness, damping, and fluid inertia rotating at a different angular velocities.

  10. Instabilities in coaxial rotating jets

    Science.gov (United States)

    Ivanic, Tanja; Foucault, Eric; Pecheux, Jean; Gilard, Virginie

    2000-12-01

    The aim of this study is the characterization of the cylindrical mixing layer resulting from the interaction of two coaxial swirling jets. The experimental part of this study was performed in a cylindrical water tunnel, permitting an independent rotation of two coaxial jets. The rotations are generated by means of 2×36 blades localized in two swirling chambers. As expected, the evolution of the main instability modes presents certain differences compared to the plane-mixing-layer case. Experimental results obtained by tomography showed the existence of vortex rings and streamwise vortex pairs in the near field region. This method also permitted the observation of the evolution and interaction of different modes. PIV velocity measurements realized in the meridian plans and the plans perpendicular to the jet axis show that rotation distorts the typical top-hat axial velocity profile. The transition of the axial velocity profile from jet-like into wake-like is also observed.

  11. Plasma instabilities in high electric fields

    DEFF Research Database (Denmark)

    Morawetz, K.; Jauho, Antti-Pekka

    1994-01-01

    expression is derived for the nonequilibrium dielectric function epsilon(K, omega). For certain values of momenta K and frequency omega, Imepsilon(K, omega) becomes negative, implying a plasma instability. This new instability exists only for strong electric fields, underlining its nonequilibrium origin....

  12. Cultural diversity, economic development and societal instability.

    Science.gov (United States)

    Nettle, Daniel; Grace, James B; Choisy, Marc; Cornell, Howard V; Guégan, Jean-François; Hochberg, Michael E

    2007-09-26

    Social scientists have suggested that cultural diversity in a nation leads to societal instability. However, societal instability may be affected not only by within-nation or alpha diversity, but also diversity between a nation and its neighbours or beta diversity. It is also necessary to distinguish different domains of diversity, namely linguistic, ethnic and religious, and to distinguish between the direct effects of diversity on societal instability, and effects that are mediated by economic conditions. We assembled a large cross-national dataset with information on alpha and beta cultural diversity, economic conditions, and indices of societal instability. Structural equation modeling was used to evaluate the direct and indirect effects of cultural diversity on economics and societal stability. Results show that different types and domains of diversity have interacting effects. As previously documented, linguistic alpha diversity has a negative effect on economic performance, and we show that it is largely through this economic mechanism that it affects societal instability. For beta diversity, the higher the linguistic diversity among nations in a region, the less stable the nation. But, religious beta diversity has the opposite effect, reducing instability, particularly in the presence of high linguistic diversity. Within-nation linguistic diversity is associated with reduced economic performance, which, in turn, increases societal instability. Nations which differ linguistically from their neighbors are also less stable. However, religious diversity between neighboring nations has the opposite effect, decreasing societal instability.

  13. Recurrent Shoulder Instability After Primary Bankart Repair.

    Science.gov (United States)

    Donohue, Michael A; Mauntel, Timothy C; Dickens, Jonathan F

    2017-09-01

    The glenohumeral joint is one of the most frequently dislocated joints and occurs with increasing frequency in collision and contact athletes, especially those in sports that repeatedly place the glenohumeral joint in a position of vulnerability. Nonoperative management of shoulder instability especially in young contact athletes results in unacceptably high recurrence rates; thus, early surgical stabilization has become commonplace. Surgical stabilization typically yields acceptable outcomes. However, recurrent anterior instability may occur following a previous stabilization procedure at rates of 7% to 12%. Recurrent glenohumeral instability represents a treatment challenge for orthopedic surgeons as it not only has the potential to result in subsequent surgery, therapy, and missed activity time, but also has been associated with long-term degenerative joint changes. Thus, recurrent instability requires close examination to determine underlying pathology leading to failure. Evaluation of underlying pathology requires consideration of patient activity-related factors, hyperlaxity and multidirectional instability, glenoid bone loss, glenoid track lesions, and other pathologic lesions. Revision surgical stabilization approaches include arthroscopic and open stabilization, as well as glenoid osseous augmentation procedures. Postoperative rehabilitation and release to sports and activity must be tailored to protect the shoulder from continued instability. Understanding that risk of recurrent glenohumeral instability and the risk factors associated with it are essential so that these factors may be mitigated and recurrent instability prevented.

  14. Energetic particle instabilities in fusion plasmas

    NARCIS (Netherlands)

    Sharapov, S. E.; Alper, B.; Berk, H. L.; Borba, D. N.; Breizman, B. N.; Challis, C. D.; Classen, I.G.J.; Edlund, E. M.; Eriksson, J.; Fasoli, A.; Fredrickson, E. D.; Fu, G. Y.; M. García-Muñoz,; Gassner, T.; Ghantous, K.; Goloborodko, V.; Gorelenkov, N. N.; Gryaznevich, M. P.; Hacquin, S.; Heidbrink, W. W.; Hellesen, C.; Kiptily, V. G.; Kramer, G. J.; Lauber, P.; Lilley, M. K.; Lisak, M.; Nabais, F.; Nazikian, R.; Nyqvist, R.; Osakabe, M.; C. Perez von Thun,; Pinches, S. D.; Podesta, M.; Porkolab, M.; Shinohara, K.; Schoepf, K.; Todo, Y.; Toi, K.; VanZeeland, M. A.; Voitsekhovich, I.; White, R. B.; Yavorskij, V.; ITPA EP TG Contributors,; JET-EFDA Contributors,

    2013-01-01

    Remarkable progress has been made in diagnosing energetic particle instabilities on present-day machines and in establishing a theoretical framework for describing them. This overview describes the much improved diagnostics of Alfvén instabilities and modelling tools developed world-wide, and

  15. The short circuit instability in protoplanetary disks

    DEFF Research Database (Denmark)

    Hubbard, A.; McNally, C.P.; Mac Low, M.M.

    2013-01-01

    We introduce a magneto-hydrodynamic instability which occurs, among other locations, in the inner, hot regions of protoplanetary disks, and which alters the way in which resistive dissipation of magnetic energy into heat proceeds. This instability can be likened to both an electrical short circui...

  16. Instabilities and transition in boundary layers

    Indian Academy of Sciences (India)

    Abstract. Some recent developments in boundary layer instabilities and transition are reviewed. Background disturbance levels determine the instability mechanism that ulti- mately leads to turbulence. At low noise levels, the traditional Tollmien–Schlichting route is followed, while at high levels, a 'by-pass' route is more ...

  17. Gravitational Instability of Cylindrical Viscoelastic Medium ...

    Indian Academy of Sciences (India)

    field on the gravitational instability of strongly coupled plasma and observed that instability criterion gets modified due to the presence of non uniform magnetic field in transverse mode of wave propagation under both the kinetic and hydrodynamic limits, when the viscoelastic medium is infinitely electrically conducting.

  18. Genetically determined chromosome instability syndromes.

    Science.gov (United States)

    Schroeder, T M

    1982-01-01

    Spontaneously increased chromosomal instability is well documented in the three autosomal recessive diseases, Fanconi's anemia (FA), Bloom's syndrome (BS), and ataxia telangiectasia (AT). Other conditions have been reported to be associated with chromosomal breakage. Some are still single observations: in Werner's syndrome only fibroblasts are affected, and systemic sclerosis may not be an inherited disease. Various aspects of FA, BS, and AT are discussed which have emerged since recent reviews have been published. The differential diagnosis in FA has become more important than it was in the past. Proven heterogeneity in FA demands definition of what to name FA and FA variants. The analysis of cancer frequencies and types in FA and AT lacks important clues. This should stimulate all of us to mutual exchange of data and creation of registries not only of patients and follow-ups, but also of characterized cell strains. A synopsis of results from cell and cytogenetic studies demonstrates similarities and differences in detail of the general phenomenon of chromosomal instability which FA, BS, and AT share. Results from biochemical studies at the DNA level together with cytogenetic findings indicate different but still undefined failures in DNA metabolism or DNA repair mechanisms due to the different genes. A new approach to analyzing the impairment of DNA repair in FA is briefly described. DNA related enzymes are produced in the cytoplasm and have to be transported to the nucleus. The subcellular distribution of topoisomerase activity was found to be unusual in three placentas of FA patients. Other DNA enzymes were distributed normally. Thus, a specific mechanism for movement of the enzyme through the nuclear membrane seems to be defective.

  19. Surface instabilities during straining of anisotropic materials

    DEFF Research Database (Denmark)

    Legarth, Brian Nyvang; Richelsen, Ann Bettina

    2006-01-01

    The development of instabilities in traction-free surfaces is investigated numerically using a unit cell model. Full finite strain analyses are conducted using isotropic as well as anisotropic yield criteria and both plane strain tension and compression are considered. In the load range of tension...... of principal overall strain. For other orientations surface instabilities are seen when non-associated plastic flow is taken into account. Compared to tension, smaller compressive deformations are needed in order to initiate a surface instability....... investigated, it is found that isotropic plasticity can only predict surface instabilities if non-associated plastic flow is accounted for. However, for anisotropic plasticity a surface instability is observed for associated plastic flow if the principal axes of anisotropy coincide with the directions...

  20. Role of microsatellite instability in colon cancer

    Directory of Open Access Journals (Sweden)

    M. Yu. Fedyanin

    2012-01-01

    Full Text Available Coloncancer is among leading causes of cancer morbidity and mortality both inRussiaand worldwide. Development of molecular biology lead to decoding of carcinogenesis and tumor progression mechanisms. These processes require accumulation of genetic and epigenetic alterations in a tumor cell.Coloncancer carcinogenesis is characterized by mutations cumulation in genes controlling growth and differentiation of epithelial cells, which leads to their genetic instability. Microsatellite instability is a type of genetic instability characterized by deterioration of mismatch DNA repair. This leads to faster accumulation of mutations in DNA. Loss of mismatch repair mechanism can easily be diagnosed by length of DNA microsatellites. These alterations are termed microsatellite instability. They can be found both in hereditary and sporadic colon cancers. This review covers the questions of microsatellite instability, its prognostic and predictive value in colon cancer.

  1. Taming contact line instability for pattern formation

    Science.gov (United States)

    Deblais, A.; Harich, R.; Colin, A.; Kellay, H.

    2016-08-01

    Coating surfaces with different fluids is prone to instability producing inhomogeneous films and patterns. The contact line between the coating fluid and the surface to be coated is host to different instabilities, limiting the use of a variety of coating techniques. Here we take advantage of the instability of a receding contact line towards cusp and droplet formation to produce linear patterns of variable spacings. We stabilize the instability of the cusps towards droplet formation by using polymer solutions that inhibit this secondary instability and give rise to long slender cylindrical filaments. We vary the speed of deposition to change the spacing between these filaments. The combination of the two gives rise to linear patterns into which different colloidal particles can be embedded, long DNA molecules can be stretched and particles filtered by size. The technique is therefore suitable to prepare anisotropic structures with variable properties.

  2. Tensile Instability in a Thick Elastic Body

    Science.gov (United States)

    Overvelde, Johannes; Dykstra, David; de Rooij, Rijk; Bertoldi, Katia

    A range of instabilities can occur in soft bodies that undergo large deformation. While most of them arise under compressive forces, it has previously been shown analytically that a tensile instability can occur in an elastic block subjected to equitriaxial tension. Guided by this result, we conducted centimeter-scale experiments on thick elastomeric samples under generalized plane strain conditions and observed for the first time this elastic tensile instability. We found that equibiaxial stretching leads to the formation of a wavy pattern, as regions of the sample alternatively flatten and extend in the out-of-plane direction. Our work uncovers a new type of instability that can be triggered in elastic bodies, enlarging the design space for smart structures that harness instabilities to enhance their functionality.

  3. Plasma electron hole oscillatory velocity instability

    Science.gov (United States)

    Zhou, Chuteng; Hutchinson, Ian H.

    2017-10-01

    In this paper, we report a new type of instability of electron holes (EHs) interacting with passing ions. The nonlinear interaction of EHs and ions is investigated using a new theory of hole kinematics. It is shown that the oscillation in the velocity of the EH parallel to the magnetic field direction becomes unstable when the hole velocity in the ion frame is slower than a few times the cold ion sound speed. This instability leads to the emission of ion-acoustic waves from the solitary hole and decay in its magnitude. The instability mechanism can drive significant perturbations in the ion density. The instability threshold, oscillation frequency and instability growth rate derived from the theory yield quantitative agreement with the observations from a novel high-fidelity hole-tracking particle-in-cell code.

  4. The impact of three dimensional MHD instabilities on the generation of warm dense matter using a MA-class linear transformer driver

    Science.gov (United States)

    Gourdain, P.-A.; Seyler, C. E.

    2017-09-01

    Warm dense matter is difficult to generate since it corresponds to a state of matter which pressure is order of magnitude larger than can be handled by natural materials. A diamond anvil can be used to pressurize matter up to one Gbar, this matter is at high density but at room temperature. High power lasers and heavy ion beams can generate warm dense matter on time scales where measuring quasi-static transport coefficients such as viscosity or heat conduction proves difficult since both experimental techniques relies on inertial confinement. We present here a third method to generate warm dense matter. It uses a pulsed-power driver which current rise time is substantially shortened by using a plasma opening switch, limiting the development of electrothermal instabilities. The switch relies on the implosion of a gas puff Z-pinch which carries most of the discharge current until the pinch reaches the sample. After that, the sample is compressed until it reaches the warm dense matter regime. Three-dimensional magnetohydrodynamics computations show that if the density of the gas is low enough no detectable instabilities (e.g. kinks and sausages modes) impede the remainder of the implosion.

  5. Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade Production of fermented sausage using probiotic Lactobacillus strains: quality characteristics

    Directory of Open Access Journals (Sweden)

    Renata Ernlund Freitas de Macedo

    2008-09-01

    Full Text Available Os probióticos têm sido largamente utilizados em produtos lácteos. Recentemente, seu uso em produtos cárneos tem despertado interesse, principalmente em embutidos fermentados consumidos na forma crua e sem aquecimento prévio. Verificou-se a influência da utilização de Lactobacillus casei, L. paracasei e L. rhamnosus sobre as características físico-químicas e sensoriais de embutido fermentado, bem como o desenvolvimento e a viabilidade das culturas no produto cárneo. Os embutidos foram processados em quatro tratamentos, sendo o primeiro tratamento usado como controle, enquanto os demais receberam a adição de uma espécie de Lactobacillus probiótico, seguindo procedimento de fabricação descrito para salame italiano por um período de 25 dias. A presença das culturas probióticas promoveu redução mais rápida do pH dos embutidos em relação ao tratamento controle, proporcionando gosto ácido mais intenso na avaliação sensorial, principalmente para cepa de L. rhamnosus. O crescimento de Staphylococcus xylosus da cultura starter sofreu redução com a adição dos probióticos, porém o desenvolvimento de Pediococcus pentosaceus não foi afetado. Os probióticos testados mostraram crescimento durante o processamento e permaneceram viáveis no produto final. Ficou demonstrada a viabilidade da utilização das culturas probióticas em embutido cárneo fermentado, principalmente L. casei e L. paracasei, preservando suas propriedades tecnológicas e sensoriais.Probiotic Lactobacillus strains have been widely used in dairy products. Recently, attention has been directed to the use of probiotics in meat products, mainly in fermented sausages. The effect of the utilization of Lactobacillus casei, L. paracasei and L. rhamnosus strains on physical-chemical, microbiological and sensory quality of fermented sausage was evaluated. The sausages were processed in four batches: one was used as the control, while the other three batches

  6. Anterior Shoulder Instability in the Military Athlete.

    Science.gov (United States)

    Waterman, Brian; Owens, Brett D; Tokish, John M

    Given its young, predominately male demographics and intense physical demands, the US military remains an ideal cohort for the study of anterior shoulder instability. A literature search of PubMed, MEDLINE, and the Cochrane Database was performed to identify all peer-reviewed publications from 1950 to 2016 from US military orthopaedic surgeons focusing on the management of anterior shoulder instability. Clinical review. Level 4. The incidence of anterior shoulder instability events in the military occurs at an order of magnitude greater than in civilian populations, with rates as high as 3% per year among high-risk groups. With more than 90% risk of a Bankart lesion and high risk for instability recurrence, the military has advocated for early intervention of first-time shoulder instability while documenting up to 76% relative risk reduction versus nonoperative treatment. Preoperative evaluation with advanced radiographic imaging should be used to evaluate for attritional bone loss or "off-track" engaging defects to guide comprehensive surgical management. With complex recurrent shoulder instability and/or cases of clinically significant osseous lesions, potential options such as remplissage, anterior open capsular procedures, or bone augmentation procedures may be preferentially considered. Careful risk stratification, clinical evaluation, and selective surgical management for at-risk military patients with anterior shoulder instability can optimize the recurrence risk and functional outcome in this population.

  7. Serum Cartilage Biomarkers and Shoulder Instability.

    Science.gov (United States)

    Owens, Brett D; Cameron, Kenneth L; Bokshan, Steven L; Clifton, Kari B; Svoboda, Steven J; Wolf, Jennifer Moriatis

    2017-01-01

    Differences in cartilage biomarkers have been noted in patients with anterior cruciate ligament tears, but little is known about any similar relationship with shoulder instability. This study evaluated the relationship between serum cartilage biomarkers and shoulder instability. The authors present a prospective cohort study of young athletes followed from 2006 to 2010. A nested case-control analysis was conducted within this cohort to evaluate the association between preinjury collagen type II cleavage (a marker for type II collagen cleavage) and procollagen II carboxy propeptide (a marker of cartilage synthesis) and the subsequent likelihood of shoulder instability during the 4-year follow-up period. Preinjury collagen type II cleavage and procollagen II carboxy propeptide levels in 51 subjects who had shoulder instability were compared with levels in 210 subjects without documented anterior cruciate ligament or shoulder instability (control group) with commercially available enzyme-linked immunosorbent assay kits. Mean preinjury collagen type II cleavage levels in patients who subsequently had shoulder instability were significantly lower than those in the control group (73.91 vs 79.24 pg/mL, P=.03). No significant difference was found in preinjury procollagen II carboxy propeptide levels compared with the control group (359.94 vs 396.37, P=.24). This study is the first to examine the relationship between baseline collagen biomarkers and subsequent shoulder instability. The finding of lower baseline collagen type II cleavage levels in patients with subsequent shoulder instability may represent a genetic predisposition or a compensatory mechanism by which cartilage degradation is decreased in those who are more likely to have instability. [Orthopedics. 2017; 40(1):34-36.]. Copyright 2016, SLACK Incorporated.

  8. Survival of experimentally induced Toxoplasma gondii tissue cysts in vacuum packed goat meat and dry fermented goat meat sausages.

    Science.gov (United States)

    Neumayerová, Helena; Juránková, Jana; Saláková, Alena; Gallas, Leo; Kovařčík, Kamil; Koudela, Břetislav

    2014-05-01

    Ingestion of raw or undercooked meat is a potential source of human toxoplasmosis. The aim of this study was to determine the viability of Toxoplasma gondii cysts in vacuum packed (VP) goat meat and in dry fermented sausages (DFS), and evaluate certain physical and chemical parameters, like water activity (aw), pH value, content of salt, dry matter and fat. A portion of muscle tissue from experimentally infected animals was used for production of VP meat with or without addition of 2.5% curing salt, and stored at 4 °C or at -20 °C. Results of bioassay showed that, samples of vacuum packed Toxoplasma positive meat without salt addition were alive after six weeks at 4 °C. Incubation at -20 °C supported the viability after 3 h, but not after 4 h. After 7 days in 2.5% of curing salt, samples of T. gondii VP goat meat were still viable, but not after 14 days at 4 °C. All the DFS samples were not positive for infective cysts which mean that, they do not pose a risk of T. gondii transmission. These data suggest that vacuum packaging increases the survival of T. gondii cysts. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage.

    Science.gov (United States)

    Cenci-Goga, B T; Ranucci, D; Miraglia, D; Cioffi, A

    2008-04-01

    The aim of this study was the evaluation of the use of selected lactic acid bacteria (LAB) starter culture of dairy origin in the production of low-acid fermented sausages (Salame nostrano) produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. Salame nostrano was obtained with two different technological processes: with and without the addition of selected LAB starter cultures. Microbial counts of safety indicators were lower in salami made with the addition of starter cultures. Pathogens after the first week of ripening were only detected from salami made without the addition of starter cultures. Control salami were rated as paler and harder, whereas those made with the addition of starter cultures as slightly saltier, juicier and in general more acceptable. Selected dairy-origin starter (SDS) cultures did prevent the growth of safety indicators, greatly reduced the rate of isolation of pathogens and increased the acceptability of full-ripened salami.

  10. Lactic acid bacteria isolated from artisanal dry sausages: characterization of antibacterial compounds and study of the factors affecting bacteriocin production.

    Science.gov (United States)

    Castro, M P; Palavecino, N Z; Herman, C; Garro, O A; Campos, C A

    2011-04-01

    Lactic acid bacteria (LAB) were isolated from artisanal dry sausages sampled from north-eastern region of Chaco, Argentina. Among 141 isolates, 27 showed antimicrobial activity against Listeria innocua, Staphyloccus aureus or Brochothrix spp. One isolate, identified as Lb. curvatus/sakei, produced bacteriocin like substances (BLIS). These BLIS were heat stable, effective after refrigerated storage and freeze/thaw cycles and even active against pathogens when produced under refrigeration at 3% NaCl concentration. The influence of several factors on production of BLIS was assessed in MRS broth added with: EDTA, ascorbic acid, KCl, potassium sorbate, sodium citrate, 3 and 6% NaCl, Tween 20 or Brij 35. These additives showed different effects towards the effectiveness of the bacteriocin produced by Lb. sakei/curvatus against L. innocua and S. aureus. Conditions that provided high cell density favored high bacteriocin production. BLIS production by this LAB strain was greatly influenced by NaCl concentration and the presence of surfactants. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  11. Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage.

    Science.gov (United States)

    Coronado, Stephanie A; Trout, Graham R; Dunshea, Frank R; Shah, Nagendra P

    2002-10-01

    Twelve (Large White×Landrace) gilts were randomly allotted in a 2×2 factorial design with the respective factors being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Wiener sausages were manufactured with or without antioxidants such as rosemary extract and sweet whey powder from meat obtained from the animals after slaughter and stored for 5 days at 4 °C. The oxidative stability of the wieners was examined over ten months of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TBARS) and fluorescence shift. Sensory evaluation of the product to detect oxidative changes was also carried out. The fluorescence shift method was unsatisfactory in the case of wieners containing rosemary extract, as it appeared that the extract contained compounds that fluoresced and therefore interfered with the method. No lipid oxidation as measured by TBARS, fluorescence shift and sensory analysis was observed in wieners stored at -20 °C for 10 months. The oxidative stability of wieners was unaffected (P>0.05) by dietary treatments or by the addition of antioxidants. The high oxidative stability of the wieners, even in the absence of antioxidants, could be due to sodium erythorbate present in the formulation as an additional antioxidant.

  12. Characterization of Listeria monocytogenes isolated from a fresh mixed sausage processing line in Pelotas-RS by PFGE

    Science.gov (United States)

    von Laer, Ana Eucares; de Lima, Andréia Saldanha; Trindade, Paula dos Santos; Andriguetto, Cristiano; Destro, Maria Teresa; da Silva, Wladimir Padilha

    2009-01-01

    Listeria monocytogenes is a bacterium capable to adhere to the surfaces of equipment and utensils and subsequently form biofilms. It can to persist in the food processing environmental for extended periods of time being able to contaminate the final product. The aim of this study was to trace the contamination route of L. monocytogenes on a fresh mixed sausage processing line, from raw material to the final product. The isolates obtained were characterized by serotyping and molecular typing by pulsed-field gel electrophoresis (PFGE) using the restriction enzymes ApaI and AscI. L. monocytogenes was detected in 25% of the samples. The samples of raw material were not contaminated, however, the microorganism was detected in 21% of the environmental samples (food contact and non-food contact), 20.8% of the equipments, 20% of the food worker’s hands, 40% of the mass ready to packaging and in all the final products samples, demonstrating that the contamination of final product occurred during the processing and the importance of cross contamination. PFGE yielded 22 pulsotypes wich formed 7 clusters, and serotyping yielded 3 serotypes and 1 serogroup, however, the presence of serotypes 4b and 1/2b in the final product is of great concern for public health. The tracing of contamination showed that some strains are adapted and persisted in the processing environment in this industry. PMID:24031402

  13. Enhancement of Carbon Nanotube Particle Distribution in PPS/PEEK/Carbon Nanotube Ternary Composites with Sausage-Like Structure

    Directory of Open Access Journals (Sweden)

    Lin Cao

    2016-02-01

    Full Text Available Carbon nanomaterial particles were selectively distributed in an incompatible and high-melting-temperature polymer blend interface, or in a particular phase, to obtain conductive composites. The composite products revealed poor morphology stability and mechanical performance due to processing several times. Poly(phenylene sulfide (PPS and poly(ether ether ketone (PEEK polymers with large differences of processing temperatures were selected as blend components to obtain a compatible blend. PPS/PEEK/multi-walled carbon nanotube (MWCNT ternary nanocomposites were prepared using a controlled melt blending process. The composite samples with similar sausage-like structures of PEEK, as a dispersed phase, promote MWCNT to maximize concentration distribution in the PPS continuous phase. As a result, the theoretical percolation threshold of the composite reduced to 0.347 wt %. Moreover, the conductivity of the composite remained stable even after processing several times. CNTs revealed a particular effect when distributed selectively in this kind of system: it can enhance the dispersion of phases and also provide conductivity to the blend at small CNT contents, which can provide more useful ideas for the development of high-melting-temperature and antistatic or conductive plastic materials.

  14. New instability strip for hot degenerates

    Energy Technology Data Exchange (ETDEWEB)

    Starrfield, S.G.; Cox, A.N.; Hodson, S.W.

    1980-01-01

    A new kind of variable star, designated as PG1159-035 is distinguished not only by the complete lack of hydrogen in its spectrum but also by an effective temperature that exceeds 8 x 10/sup 4/ K. The star does not fall near any of the known regions of instability in the HR diagram which suggests that the instability mechanism will not be helium and hydrogen ionization as in the Cepheid variables. The more unusual compositions are examined in order to discover the cause of the instability in PG1159-035. (GHT)

  15. Analyses of cavitation instabilities in ductile metals

    DEFF Research Database (Denmark)

    Tvergaard, Viggo

    2007-01-01

    Cavitation instabilities have been predicted for a single void in a ductile metal stressed under high triaxiality conditions. In experiments for a ceramic reinforced by metal particles a single dominant void has been observed on the fracture surface of some of the metal particles bridging a crack...... for the influence of such size-effects on cavitation instabilities are presented. When a metal contains a distribution of micro voids, and the void spacing compared to void size is not extremely large, the surrounding voids may affect the occurrence of a cavitation instability at one of the voids. This has been...

  16. Two stream instabilities in degenerate quantum plasmas

    CERN Document Server

    Son, S

    2013-01-01

    The quantum mechanical effect on the plasma two-stream instability is studied based on the dielectric function approach. The analysis suggests that the degenerate plasma relevant to the inertial confinement fusion behaves differently from classical plasmas when the electron drift velocity is comparable to the Fermi velocity. For high wave vector comparable to the Fermi wave vector, the degenerate quantum plasma has larger regime of the two-stream instabilities than the classical plasma. A regime, where the plasma waves with the frequency larger than 1.5 times of the Langmuir wave frequency become unstable to the two-stream instabilities, is identified.

  17. Turing instability in reaction-subdiffusion systems.

    Science.gov (United States)

    Yadav, A; Milu, Shane M; Horsthemke, Werner

    2008-08-01

    We determine the conditions for the occurrence of Turing instabilities in activator-inhibitor systems, where one component undergoes subdiffusion and the other normal diffusion. If the subdiffusing species has a nonlinear death rate, then coupling between the nonlinear kinetics and the memory effects of the non-Markovian transport process advances the Turing instability if the inhibitor subdiffuses and delays the Turing instability if the activator subdiffuses. We apply the results of our analysis to the Schnakenberg model, the Gray-Scott model, the Oregonator model of the Belousov-Zhabotinsky reaction, and the Lengyel-Epstein model of the chlorine dioxide-iodine-malonic acid reaction.

  18. Careers in conditions of instability

    Directory of Open Access Journals (Sweden)

    Hohlova Valentina Vasil'evna

    2016-04-01

    Full Text Available The purpose of this work is the research of the social-economic phenomenon of a career as a result of conscious human position and behaviour in the field of employment, which is connected with job and professional growth, as a chain of events which are components of life, the sequence of professional activities and other biographical roles, which all together express the commitment of a person’s activity according to his generalized model of self-development. On the basis of the theoretical analysis the dependence of making a career in the condition of instability and indefiniteness on job market flexibility, erosion and even the destruction of the usual way of life and labor relations. The career concepts under the conditions of flexible capitalism and of career policy as the typology of empiric differences of job biographic models are considered. The peculiarity of the proposed career policy concept is that its individual alternatives of career making oppose to organization management and personal demands: the difference between a professional’s wishes and a specific strategy of the development phases are quite noticeable. According to the results of empiric research carried out through the methods of interview, polling, expert assessment, the analysis of the received results, the mathematical data processing the basic types of the career policy and its connection with the organization’s personal development are revealed.

  19. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.

    Science.gov (United States)

    Vossen, Els; Claeys, Erik; Raes, Katleen; van Mullem, Danny; De Smet, Stefaan

    2016-10-01

    Meat products enriched with n-3 fatty acids are more prone to oxidation. The aim was to investigate whether supra-nutritional levels of α-tocopherol can enhance the colour and lipid oxidative stability of n-3 fatty acids enriched dry fermented sausages, frozen loins and subcutaneous fat. Pigs were fed a diet supplemented with 18 g kg(-1) fish oil and 50, 150 or 300 mg kg(-1) α-tocopheryl acetate. The control group received 12 g kg(-1) soy oil and 150 mg kg(-1) α-tocopheryl acetate. α-Tocopherol levels of the frozen loin, dry fermented sausage and subcutaneous fat were elevated as a result of the dietary α-tocopherol supplementation. Lipid oxidation occurred to the same extend in the n-3 fatty acid enriched frozen loins when compared to the control group. In the subcutaneous fat enriched with n-3 fatty acids reduced lipid oxidation was found when comparing 50 mg kg(-1) versus 150 and 300 mg kg(-1) . However, in the dry fermented sausages no such effect was observed and higher TBARS values were found in the n-3 fatty acid enriched sausages compared to the control group. Colour parameters of the loin and subcutaneous fat were not affected, whereas some significant differences in the dry fermented sausages were found. The colour stability of the frozen loins was not affected by the dietary treatments. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 fatty acid enriched frozen loins and subcutaneous fat, but not of dry fermented sausages. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  20. Parametric Instabilities of Electromagnetic Waves in Plasmas,

    Science.gov (United States)

    A simple formalism for the parametric decay of an intense, coherent electromagnetic wave into an electrostatic wave and scattered electromagnetic ... waves in a homogeneous plasma is developed. Various instabilities including Brillouin and Raman backscattering, Compton scattering, filamentation and

  1. Two-beam instability in electron cooling

    Directory of Open Access Journals (Sweden)

    A. Burov

    2006-12-01

    Full Text Available The drift motion of cooling electrons makes them able to respond to transverse perturbations of a cooled ion beam. This response may lead to dipole or quadrupole transverse instabilities at specific longitudinal wave numbers. While the dipole instabilities can be suppressed by a combination of the Landau damping, machine impedance, and the active damper, the quadrupole and higher order modes can lead to either emittance growth, or a lifetime degradation, or both. The growth rates of these instabilities are strongly determined by the machine x-y coupling. Thus, tuning out of the coupling resonance and/or reduction of the machine coupling can be an efficient remedy for these instabilities.

  2. Kelvin-Helmholtz instability in solar spicules

    Directory of Open Access Journals (Sweden)

    H Ebadi

    2016-12-01

    Full Text Available Magneto hydrodynamic waves, propagating along spicules, may become unstable and the expected instability is of Kelvin-Helmholtz type. Such instability can trigger the onset of wave turbulence leading to an effective plasma heating and particle acceleration. In present study, two-dimensional magneto hydrodynamic simulations performed on a Cartesian grid is presented in spicules with different densities, moving at various speeds depending on their environment. Simulations being applied in this study show the onset of Kelvin-Helmholtz type instability and transition to turbulent flow in spicules. Development of Kelvin-Helmholtz instability leads to momentum and energy transport, dissipation, and mixing of fluids. When magnetic fields are involved, field amplification is also possible to take place

  3. Cultural diversity, economic development and societal instability

    National Research Council Canada - National Science Library

    Nettle, Daniel; Grace, James B; Choisy, Marc; Cornell, Howard V; Guégan, Jean-François; Hochberg, Michael E

    2007-01-01

    ..., and effects that are mediated by economic conditions. We assembled a large cross-national dataset with information on alpha and beta cultural diversity, economic conditions, and indices of societal instability...

  4. Overview of Rayleigh-Taylor instability

    Energy Technology Data Exchange (ETDEWEB)

    Sharp, D.H.

    1983-01-01

    The aim of this talk is to survey Rayleigh-Taylor instability, describing the phenomenology that occurs at a Taylor unstable interface, and reviewing attempts to understand these phenomena quantitatively.

  5. Stepper motor instabilities in an aerospace application

    Science.gov (United States)

    Kackley, Russell; Mccully, Sean

    1992-01-01

    Stepper motors are frequently used in positioning mechanisms because they have several advantages over ordinary DC motors. However, there is frequently no feedback loop and the motor may exhibit instabilities under some conditions. A stepper motor in an aerospace positioning mechanism was investigated. During testing, the motor exhibited unstable behavior, such as backrunning and forward running. The instability was dependent on voltage pulse characteristics, temperature, positioning angle, step rate, and interaction between the two motors in the system. Both testing and analysis results verified the instability. A special purpose FORTRAN code was written to simulate the system. This code was combined with another simpler code to show the performance of the system in the phase plane so that instability boundaries could be displayed along with the motor performance. The analysis was performed to verify that proposed modifications would produce stable performance before implementation in the hardware. Subsequent testing verified the analytic stability predictions.

  6. Single-mode coherent synchrotron radiation instability

    Directory of Open Access Journals (Sweden)

    S. Heifets

    2003-06-01

    Full Text Available The microwave instability driven by the coherent synchrotron radiation (CSR has been previously studied [S. Heifets and G. V. Stupakov, Phys. Rev. ST Accel. Beams 5, 054402 (2002] neglecting effect of the shielding caused by the finite beam pipe aperture. In practice, the unstable mode can be close to the shielding threshold where the spectrum of the radiation in a toroidal beam pipe is discrete. In this paper, the CSR instability is studied in the case when it is driven by a single synchronous mode. A system of equations for the beam-wave interaction is derived and its similarity to the 1D free-electron laser theory is demonstrated. In the linear regime, the growth rate of the instability is obtained and a transition to the case of continuous spectrum is discussed. The nonlinear evolution of the single-mode instability, both with and without synchrotron damping and quantum diffusion, is also studied.

  7. Anisotropic instability of a stretching film

    Science.gov (United States)

    Xu, Bingrui; Li, Minhao; Deng, Daosheng

    2017-11-01

    Instability of a thin liquid film, such as dewetting arising from Van der Waals force, has been well studied, and is typically characterized by formation of many droplets. Interestingly, a thin liquid film subjected to an applied stretching during a process of thermal drawing is evolved into an array of filaments, i.e., continuity is preserved along the direction of stretching while breakup occurs exclusively in the plane of cross section. Here, to understand this anisotropic instability, we build a physical model by considering both Van der Waals force and the effect of stretching. By using the linear instability analysis method and then performing a numerical calculation, we find that the growth rate of perturbations at the cross section is larger than that along the direction of stretching, resulting in the anisotropic instability of the stretching film. These results may provide theoretical guidance to achieve more diverse structures for nanotechnology.

  8. [Cervical spine instability in the surgical patient].

    Science.gov (United States)

    Barbeito, A; Guerri-Guttenberg, R A

    2014-03-01

    Many congenital and acquired diseases, including trauma, may result in cervical spine instability. Given that airway management is closely related to the movement of the cervical spine, it is important that the anesthesiologist has detailed knowledge of the anatomy, the mechanisms of cervical spine instability, and of the effects that the different airway maneuvers have on the cervical spine. We first review the normal anatomy and biomechanics of the cervical spine in the context of airway management and the concept of cervical spine instability. In the second part, we review the protocols for the management of cervical spine instability in trauma victims and some of the airway management options for these patients. Copyright © 2013 Sociedad Española de Anestesiología, Reanimación y Terapéutica del Dolor. All rights reserved.

  9. Mirror Instability in the Turbulent Solar Wind

    Czech Academy of Sciences Publication Activity Database

    Hellinger, Petr; Landi, S.; Matteini, L.; Verdini, A.; Franci, L.

    2017-01-01

    Roč. 838, č. 2 (2017), 158/1-158/7 ISSN 0004-637X Institutional support: RVO:67985815 Keywords : instabilities * solar wind * waves Subject RIV: BN - Astronomy, Celestial Mechanics, Astrophysics Impact factor: 5.533, year: 2016

  10. Quantificação de nitrato e nitrito em lingüiças do tipo frescal Quantification of nitrate and nitrite in fresh sausage

    Directory of Open Access Journals (Sweden)

    Milyan Jorge de Oliveira

    2005-12-01

    Full Text Available O objetivo do trabalho foi quantificar o teor de nitrato e nitrito de sódio em amostras de lingüiças frescal de frango e pernil, em quatro lotes distintos de sete produtores. O delineamento experimental foi inteiramente ao acaso, com tratamentos dispostos no esquema fatorial 7x4. Aos dados obtidos aplicou-se análise de variância, para obter o quadrado médio do resíduo. Para verificar a homogeneidade dos experimentos utilizou-se o teste de Hartley. Prosseguiu-se à análise conjunta para comparar os dois tipos de lingüiça. Aplicou-se o esquema fatorial 7x4x2 e obteve se o F significativo. Aplicou-se o teste de Tukey ao nível de 1% de significância. Os resultados indicam que as amostras de lingüiça frescal de frango apresentaram valores entre 7,6 e 312,5 ppm para a fração de nitrato de sódio e valores entre 1,2 e 221 ppm para a fração de nitrito; para as amostras de lingüiça frescal de pernil, os teores obtidos estiveram entre 8,6 e 363,6 ppm para a fração de nitrato e entre 0,6 a 162,2 ppm para a de nitrito. Entre os lotes de lingüiça de frango, a variação esteve entre 7,6 e 312,5 ppm para a fração de nitrato e entre 1,2 e 221ppm para a de nitrito; as amostras de lingüiça frescal de pernil apresentaram valores de 100 a 104,3 ppm para nitrato e de 0,6 a 162,2 ppm para nitrito. 7,1% das amostras estavam em desacordo com a legislação.The objective of this study was to quantify the nitrate and the nitrite level of four distinctive lots of pork leg and chicken sausages of seven different producers. The experimental outline was at random with a factorial treatment of 7x4. To the obtained data, a variance analysis was applied in order to reach the medium square of the residue. In order to verify homogeneity of the experiments, the Hartley test was used. It was followed by the joint analysis to compare the two types of sausages. The factorial schema of 7x4x2 was applied to obtain the significant F. The Tukey test was also

  11. On viscoelastic instability in polymeric filaments

    DEFF Research Database (Denmark)

    Rasmussen, Henrik Koblitz; Hassager, Ole

    1999-01-01

    The 3D Lagrangian Integral Method is used to simulate the effects of surface tension on the viscoelastic end-plate instability, occuring in the rapid extension of some polymeric filaments between parallel plates. It is shovn that the surface tension delays the onset of the instability. Furthermore...... it is demonstrated that surface tension plays a key role in the selection of the most unstable mode...

  12. Systematics of shoulder instability; Systematik der Schulterinstabilitaet

    Energy Technology Data Exchange (ETDEWEB)

    Kreitner, K.F.; Maehringer-Kunz, A. [Johannes-Gutenberg-Universitaet Mainz, Klinik und Poliklinik fuer Diagnostische und Interventionelle Radiologie, Mainz (Germany)

    2015-03-01

    Shoulder instability is defined as a symptomatic abnormal motion of the humeral head relative to the glenoid during active shoulder motion. Glenohumeral instabilities are classified according to the causative factors as the pathogenesis of instability plays an important role with respect to treatment options. Instabilities are classified into traumatic and atraumatic instabilities as part of a multidirectional instability syndrome and into microtraumatic instabilities. For diagnostics plain radiographs (''trauma series'') are performed to document shoulder dislocation and its successful repositioning. Direct magnetic resonance (MR) arthrography is the most important imaging modality for delineation of the different injury patterns of the labral-ligamentous complex and bony structures. Monocontrast computed tomography (CT) arthrography with the use of multidetector CT scanners represents an alternative imaging modality; however, MR imaging should be preferred in the work-up of shoulder instabilities due to the mostly younger age of patients. (orig.) [German] Unter einer Schulterinstabilitaet versteht man jede zu Beschwerden fuehrende Translation des Humeruskopfs in Relation zur Gelenkpfanne waehrend einer aktiven Bewegung der Schulter. Glenohumerale Instabilitaeten werden heute nach ihrer Aetiologie eingeteilt, da bei der Wahl der Therapie der Entstehungsmechanismus der Instabilitaet eine wichtige Rolle spielt. Danach unterscheidet man primaer traumatisch von atraumatisch entstandenen Instabilitaeten sowie Mikroinstabilitaeten. Bei der Diagnostik dienen konventionelle Roentgenuebersichtsaufnahmen nur noch zur Dokumentation einer Luxation und zur Beurteilung der Reposition. Die durch eine Instabilitaet hervorgerufenen Verletzungsfolgen am labroligamentaeren Komplex und den knoechernen Strukturen werden heute bevorzugt mit der direkten MR-Arthrographie dargestellt. Hierbei koennen unterschiedliche Verletzungsmuster dargestellt werden. Nach

  13. Elastic flow instability in nanotube suspensions.

    Science.gov (United States)

    Lin-Gibson, S; Pathak, J A; Grulke, E A; Wang, H; Hobbie, E K

    2004-01-30

    We report an elastic instability associated with flow-induced clustering in semidilute non-Brownian colloidal nanotubes. Rheo-optical measurements are compared with simulations of mechanical flocculation in sheared fiber suspensions, and the evolving structure is characterized as a function of confinement and shear stress. The transient rheology is correlated with the evolution of highly elastic vorticity-aligned aggregates, with the underlying instability being somewhat ubiquitous in complex fluids.

  14. Beam Instabilities in Circular Particle Accelerators

    CERN Document Server

    AUTHOR|(CDS)2067185

    2017-01-01

    The theory of impedance-induced bunched-beam coherent instabilities is reviewed following Laclare's formalism, adding the effect of an electronic damper in the transverse plane. Both single-bunch and coupled-bunch instabilities are discussed, both low-intensity and high-intensity regimes are analysed, both longitudinal and transverse planes are studied, and both short-bunch and long-bunch regimes are considered. Observables and mitigation measures are also examined.

  15. Computational methods for probability of instability calculations

    Science.gov (United States)

    Wu, Y.-T.; Burnside, O. H.

    1990-01-01

    This paper summarizes the development of the methods and a computer program to compute the probability of instability of a dynamic system than can be represented by a system of second-order ordinary linear differential equations. Two instability criteria based upon the roots of the characteristics equation or Routh-Hurwitz test functions are investigated. Computational methods based on system reliability analysis methods and importance sampling concepts are proposed to perform efficient probabilistic analysis. Numerical examples are provided to demonstrate the methods.

  16. Topographic-driven instabilities in terrestrial bodies

    Science.gov (United States)

    Vantieghem, S.; Cebron, D.; Herreman, W.; Lacaze, L.

    2013-12-01

    Models of internal planetary fluid layers (core flows, subsurface oceans) commonly assume that these fluid envelopes have a spherical shape. This approximation however entails a serious restriction from the fluid dynamics point of view. Indeed, in the presence of mechanical forcings (precession, libration, nutation or tides) due to gravitational interaction with orbiting partners, boundary topography (e.g. of the core-mantle boundary) may excite flow instabilities and space-filling turbulence. These phenomena may affect heat transport and dissipation at the main order. Here, we focus on instabilities driven by longitudinal libration. Using a suite of theoretical tools and numerical simulations, we are able to discern a parameter range for which instability may be excited. We thereby consider deformations of different azimuthal order. This study gives the first numerical evidence of the tripolar instability. Furthermore, we explore the non-linear regime and investigate the amplitude as well as the dissipation of the saturated instability. Indeed, these two quantities control the torques on the solid layers and the thermal transport. Furthermore, based on this results, we address the issue of magnetic field generation associated with these flows (by induction or by dynamo process). This instability mechanism applies to both synchronized as non-synchronized bodies. As such, our results show that a tripolar instability might be present in various terrestrial bodies (Early Moon, Gallilean moons, asteroids, etc.), where it could participate in dynamo action. Simulation of a libration-driven tripolar instability in a deformed spherical fluid layer: snapshot of the velocity magnitude, where a complex 3D flow pattern is established.

  17. Energetic particle instabilities in fusion plasmas

    Science.gov (United States)

    Sharapov, S. E.; Alper, B.; Berk, H. L.; Borba, D. N.; Breizman, B. N.; Challis, C. D.; Classen, I. G. J.; Edlund, E. M.; Eriksson, J.; Fasoli, A.; Fredrickson, E. D.; Fu, G. Y.; Garcia-Munoz, M.; Gassner, T.; Ghantous, K.; Goloborodko, V.; Gorelenkov, N. N.; Gryaznevich, M. P.; Hacquin, S.; Heidbrink, W. W.; Hellesen, C.; Kiptily, V. G.; Kramer, G. J.; Lauber, P.; Lilley, M. K.; Lisak, M.; Nabais, F.; Nazikian, R.; Nyqvist, R.; Osakabe, M.; Perez von Thun, C.; Pinches, S. D.; Podesta, M.; Porkolab, M.; Shinohara, K.; Schoepf, K.; Todo, Y.; Toi, K.; Van Zeeland, M. A.; Voitsekhovich, I.; White, R. B.; Yavorskij, V.; TG, ITPA EP; Contributors, JET-EFDA

    2013-10-01

    Remarkable progress has been made in diagnosing energetic particle instabilities on present-day machines and in establishing a theoretical framework for describing them. This overview describes the much improved diagnostics of Alfvén instabilities and modelling tools developed world-wide, and discusses progress in interpreting the observed phenomena. A multi-machine comparison is presented giving information on the performance of both diagnostics and modelling tools for different plasma conditions outlining expectations for ITER based on our present knowledge.

  18. Arthroscopic Findings in Anterior Shoulder Instability

    OpenAIRE

    Hantes, Michael; Raoulis, Vasilios

    2017-01-01

    Background: In the last years, basic research and arthroscopic surgery, have improved our understanding of shoulder anatomy and pathology. It is a fact that arthroscopic treatment of shoulder instability has evolved considerably over the past decades. The aim of this paper is to present the variety of pathologies that should be identified and treated during shoulder arthroscopy when dealing with anterior shoulder instability cases. Methods: A review of the current literature regarding arthros...

  19. Energetic particle instabilities in fusion plasmas

    CERN Document Server

    Sharapov, S E; Berk, H L; Borba, D N; Breizman, B N; Challis, C D; Classen, I G J; Edlund, E M; Eriksson, J; Fasoli, A; Fredrickson, E D; Fu, G Y; Garcia-Munoz, M; Gassner, T; Ghantous, K; Goloborodko, V; Gorelenkov, N N; Gryaznevich, M P; Hacquin, S; Heidbrink, W W; Hellesen, C; Kiptily, V G; Kramer, G J; Lauber, P; Lilley, M K; Lisak, M; Nabais, F; Nazikian, R; Nyqvist, R; Osakabe, M; von Thun, C Perez; Pinches, S D; Podesta, M; Porkolab, M; Shinohara, K; Schoepf, K; Todo, Y; Toi, K; Van Zeeland, M A; Voitsekhovich, I; White, R B; Yavorskij, V; TG, ITPA EP; Contributors, JET-EFDA

    2013-01-01

    Remarkable progress has been made in diagnosing energetic particle instabilities on present-day machines and in establishing a theoretical framework for describing them. This overview describes the much improved diagnostics of Alfven instabilities and modelling tools developed world-wide, and discusses progress in interpreting the observed phenomena. A multi-machine comparison is presented giving information on the performance of both diagnostics and modelling tools for different plasma conditions outlining expectations for ITER based on our present knowledge.

  20. Studies of elastic-plastic instabilities

    DEFF Research Database (Denmark)

    Tvergaard, Viggo

    1999-01-01

    Analyses of plastic instabilities are reviewed, with focus on results in structural mechanics as well as continuum mechanics. First the basic theories for bifurcation and post-bifurcation behavior are briefly presented. Then, localization of plastic flow is discussed, including shear band formation...... in solids, localized necking in biaxially stretched metal sheets, and the analogous phenomenon of buckling localization in structures. Also some recent results for cavitation instabilities in elastic-plastic solids are reviewed....

  1. Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

    OpenAIRE

    Fernández, Margarita; Benito, María J.; Martín, Alberto,; Casquete, Rocío; Córdoba, Juan J; Córdoba, María G.

    2016-01-01

    The effect of the addition of an autochthonous starter culture and the protease EPg222 on the generation of angiotensin-I?converting enzyme (ACE)-inhibitory and antioxidant compounds by the dry-fermented sausage ?salchich?n? was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as the starter culture (P200S34), separately and together, ripened for 90 days, and compared to a control batch. Among the ripening time points...

  2. Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content.

    Science.gov (United States)

    Iucci, Luciana; Patrignani, Francesca; Belletti, Nicoletta; Ndagijimana, Maurice; Elisabetta Guerzoni, M; Gardini, Fausto; Lanciotti, Rosalba

    2007-04-01

    The aim was to study the effects of Debaryomyces hansenii and Yarrowia lipolytica strains, used with lactic acid starter cultures (Lactobacillus plantarum), in the manufacture of dried fermented sausages in order to understand their effects on volatile profile, biogenic amine content and sensory properties. The experimental data showed that every yeast strain produced a specific profile of volatile metabolic products. The yeasts also gave sausages with distinctive sensory properties. The degree of mincing also influenced these properties, but none of these factors had significant influence upon the accumulation of biogenic amines.

  3. Gigayear Instabilities in Planetary Systems

    Science.gov (United States)

    Fabrycky, Daniel

    One of the biggest modern discoveries about the Solar System is that it is chaotic (Laskar 1989, 1994). On million-year timescales, nearby trajectories exponentially diverge; on billion-year timescales, planets can develop large eccentricities and even collide. This is possible because our planets interact with enough energy and with the right (secular) timescales. This has the potential to put the planet Mercury on an unstable orbit in the future, before the Sun exhausts its fuel. Currently, as a standard step in the analysis, exoplanet observing teams check whether the planetary systems they are discovering are stable. This usually involves a few-Megayear numerical integration, and the system usually passes that test. However, the signatures of continuing instability have not been looked for in the exoplanet population, nor has its implications for planetary formation and evolution been fully recognized. We will study several specific evolutionary scenarios in which instability may manifest only on gigayear timescales, i.e. midway through the lives of the host stars. This is relevant to the solicitation in that it characterizes the dynamics of exoplanetary systems. In the first project, we will compare N-body, numerically-calculated secular, and Fourier-expansion secular theories to determine what essential ingredients go into the conclusion that a general planetary system is chaotic. We will apply these tools to specific realizations of Kepler-discovered close-in planetary systems consisting of three or more Neptunes or super-Earths, which is the most populous known exoplanet population. We will thus find the common ailments afflicting middle-age planetary systems. In the second project, we will consider how planets might get stranded in their Kuiper and Oort clouds during early system evolution, only to destabilize the inner system later on. Various investigators have wondered whether the Solar System is accompanied by a massive planetary companion, including a

  4. Interface instability modes in freezing colloidal suspensions: revealed from onset of planar instability

    National Research Council Canada - National Science Library

    Wang, Lilin; You, Jiaxue; Wang, Zhijun; Wang, Jincheng; Lin, Xin

    2016-01-01

    Freezing colloidal suspensions widely exists in nature and industry. Interface instability has attracted much attention for the understandings of the pattern formation in freezing colloidal suspensions...

  5. [Capsular retensioning in anterior unidirectional glenohumeral instability].

    Science.gov (United States)

    Benítez Pozos, Leonel; Martínez Molina, Oscar; Castañeda Landa, Ezequiel

    2007-01-01

    To present the experience of the Orthopedics Service PEMEX South Central Hospital in the management of anterior unidirectional shoulder instability with an arthroscopic technique consisting of capsular retensioning either combined with other anatomical repair procedures or alone. Thirty-one patients with anterior unidirectional shoulder instability operated-on between January 1999 and December 2005 were included. Fourteen patients underwent capsular retensioning and radiofrequency, and in 17 patients, capsular retensioning was combined with suture anchors. Patients with a history of relapsing glenohumeral dislocations and subluxations, with anterior instability with or without associated Bankart lesions were selected; all of them were young. The results were assessed considering basically the occurrence of instability during the postoperative follow-up. No cases of recurring instability occurred. Two cases had neuroma and one experienced irritation of the suture site. Six patients had residual limitation of combined lateral rotation and abduction movements, of a mean of 10 degrees compared with the healthy contralateral side. The most frequent incident was the leak of solutions to the soft tissues. Capsular retensioning, whether combined or not with other anatomical repair techniques, has proven to result in a highly satisfactory rate of glenohumeral stabilization in cases of anterior unidirectional instabilities. The arthroscopic approach offers the well-known advantages of causing less damage to the soft tissues, and a shorter time to starting rehabilitation therapy and exercises.

  6. Comparison of selective agars recommended by method ISO 11290-1 and chromogenic agars for the isolation of Listeria sp. in refrigerated sausages

    OpenAIRE

    Thalyta Marina Benetti; Cristina Leise Bastos Monteiro; Márcia Regina Beux; Wanda Moscalewski Abrahão

    2012-01-01

    The aim of this study was to determine the prevalence of Listeria sp. in refrigerated sausages, and to compare the performance of the selective plating media employed in the ISO 11290-1 method (PALCAM and Oxford agars) with chromogenic agars (Chromogenic Listeria agars CM 1080 (OCLA) and CM 1084). The prevalence of Listeria sp. detected was 52.9%, comprising 13.7% L. monocytogenes strains. The efficacy of the four agars for the isolation of L. monocytogenes proved to be satisfactory. Despite ...

  7. Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba – Parana State – Brazil

    Science.gov (United States)

    Konell, K.; Gelinsk, M.A.; Benetti, T.M.; Abrahão, W.M.

    2014-01-01

    The aim of this study was the detection of Campylobacter sp. in raw chicken sausages using the methods ISO 10272-1 and ISO 10272-2. The overall prevalence of Campylobacter sp. in the samples tested was 16.67%, representing a serious risk to the health of consumers, particularly if measures guaranteeing proper cooking of foods and prevention of cross-contamination are not adopted. Furthermore, the majority of campylobacteriosis cases in humans are caused by consumption or improper handling of contaminated raw or undercooked poultry meat, which constitute the main vehicle of this infection. PMID:25763066

  8. Instabilities in Interacting Binary Stars

    Science.gov (United States)

    Andronov, I. L.; Andrych, K. D.; Antoniuk, K. A.; Baklanov, A. V.; Beringer, P.; Breus, V. V.; Burwitz, V.; Chinarova, L. L.; Chochol, D.; Cook, L. M.; Cook, M.; Dubovský, P.; Godlowski, W.; Hegedüs, T.; Hoňková, K.; Hric, L.; Jeon, Y.-B.; Juryšek, J.; Kim, C.-H.; Kim, Y.; Kim, Y.-H.; Kolesnikov, S. V.; Kudashkina, L. S.; Kusakin, A. V.; Marsakova, V. I.; Mason, P. A.; Mašek, M.; Mishevskiy, N.; Nelson, R. H.; Oksanen, A.; Parimucha, S.; Park, J.-W.; Petrík, K.; Quiñones, C.; Reinsch, K.; Robertson, J. W.; Sergey, I. M.; Szpanko, M.; Tkachenko, M. G.; Tkachuk, L. G.; Traulsen, I.; Tremko, J.; Tsehmeystrenko, V. S.; Yoon, J.-N.; Zola, S.; Shakhovskoy, N. M.

    2017-07-01

    The types of instability in the interacting binary stars are briefly reviewed. The project “Inter-Longitude Astronomy” is a series of smaller projects on concrete stars or groups of stars. It has no special funds, and is supported from resources and grants of participating organizations, when informal working groups are created. This “ILA” project is in some kind similar and complementary to other projects like WET, CBA, UkrVO, VSOLJ, BRNO, MEDUZA, AstroStatistics, where many of us collaborate. Totally we studied 1900+ variable stars of different types, including newly discovered variables. The characteristic timescale is from seconds to decades and (extrapolating) even more. The monitoring of the first star of our sample AM Her was initiated by Prof. V.P. Tsesevich (1907-1983). Since more than 358 ADS papers were published. In this short review, we present some highlights of our photometric and photo-polarimetric monitoring and mathematical modeling of interacting binary stars of different types: classical (AM Her, QQ Vul, V808 Aur = CSS 081231:071126+440405, FL Cet), asynchronous (BY Cam, V1432 Aql), intermediate (V405 Aql, BG CMi, MU Cam, V1343 Her, FO Aqr, AO Psc, RXJ 2123, 2133, 0636, 0704) polars and magnetic dwarf novae (DO Dra) with 25 timescales corresponding to different physical mechanisms and their combinations (part “Polar”); negative and positive superhumpers in nova-like (TT Ari, MV Lyr, V603 Aql, V795 Her) and many dwarf novae stars (“Superhumper”); eclipsing “non-magnetic” cataclysmic variables(BH Lyn, DW UMa, EM Cyg; PX And); symbiotic systems (“Symbiosis”); super-soft sources (SSS, QR And); spotted (and not spotted) eclipsing variables with (and without) evidence for a current mass transfer (“Eclipser”) with a special emphasis on systems with a direct impact of the stream into the gainer star's atmosphere, which we propose to call “Impactor” (short from “Extreme Direct Impactor”), or V361 Lyr-type stars. Other

  9. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).

    Science.gov (United States)

    Paukatong, K V; Kunawasen, S

    2001-01-01

    Nham is a traditional Thai fermented pork sausage. The major ingredients of Nham are ground pork meat and shredded pork rind. Nham has been reported to be contaminated with Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Therefore, it is a potential cause of foodborne diseases for consumers. A Hazard Analysis and Critical Control Points (HACCP) generic model has been developed for the Nham process. Nham processing plants were observed and a generic flow diagram of Nham processes was constructed. Hazard analysis was then conducted. Other than microbial hazards, the pathogens previously found in Nham, sodium nitrite and metal were identified as chemical and physical hazards in this product, respectively. Four steps in the Nham process have been identified as critical control points. These steps are the weighing of the nitrite compound, stuffing, fermentation, and labeling. The chemical hazard of nitrite must be controlled during the weighing step. The critical limit of nitrite levels in the Nham mixture has been set at 100-200 ppm. This level is high enough to control Clostridium botulinum but does not cause chemical hazards to the consumer. The physical hazard from metal clips could be prevented by visual inspection of every Nham product during stuffing. The microbiological hazard in Nham could be reduced in the fermentation process. The critical limit of the pH of Nham was set at lower than 4.6. Since this product is not cooked during processing, finally, educating the consumer, by providing information on the label such as "safe if cooked before consumption", could be an alternative way to prevent the microbiological hazards of this product.

  10. Effects of Ocimum basilicum Linn essential oil and sodium hexametaphosphate on the shelf life of fresh chicken sausage.

    Science.gov (United States)

    Barbosa, Lidiane Nunes; Alves, Fernanda Cristina Bérgamo; Andrade, Bruna Fernanda Murbach Teles; Albano, Mariana; Castilho, Ivana Giovannetti; Rall, Vera Lucia Mores; Athayde, Natália Bortoleto; Delbem, Nara Laiane Casagrande; Roça, Roberto de Oliveira; Fernandes, Ary

    2014-06-01

    Although consumers and the food industry have an interest in reducing the use of synthetic additives, the consumption of processed meat in Brazil has been increasing because of the easy preparation and low cost. Owing to the antimicrobial and antioxidative properties of Ocimum basilicum essential oil (EO), it has potential applications in food products. Polyphosphates are already used in meat processing with the goal of improving the quality of the products. The aim of this work was to assess the effects of sodium hexametaphosphate (SHMP) and O. basilicum EO, when added separately or together, on physical, chemical, and microbiological parameters during the shelf life of chicken sausage. We also performed sensory analysis of the product prepared in this manner. Six different treatments were produced in which the substances were tested together or separately, and the content of EO was 0.3 or 0.03%. The samples were analyzed after 1, 7, and 15 days of storage at 4°C. An increase in pH on days 7 and 15 in samples that contained SHMP was observed. In the samples that contained either 0.3 or 0.03% EO, coliforms were inhibited throughout the study period (P < 0.05), which was not observed in samples with EO plus SHMP, thus demonstrating that the stabilizer blocked the antibacterial action of EO. There was a reduction in the cook loss and increased compressive force in the samples with 0.5% SHMP, contributing to greater juiciness of the product. The EO had substantial impact on acceptability of samples, but it did not influence the activities already described of polyphosphate.

  11. Sensitivity of coronal loop sausage mode frequencies and decay rates to radial and longitudinal density inhomogeneities: a spectral approach

    Science.gov (United States)

    Cally, Paul S.; Xiong, Ming

    2018-01-01

    Fast sausage modes in solar magnetic coronal loops are only fully contained in unrealistically short dense loops. Otherwise they are leaky, losing energy to their surrounds as outgoing waves. This causes any oscillation to decay exponentially in time. Simultaneous observations of both period and decay rate therefore reveal the eigenfrequency of the observed mode, and potentially insight into the tubes’ nonuniform internal structure. In this article, a global spectral description of the oscillations is presented that results in an implicit matrix eigenvalue equation where the eigenvalues are associated predominantly with the diagonal terms of the matrix. The off-diagonal terms vanish identically if the tube is uniform. A linearized perturbation approach, applied with respect to a uniform reference model, is developed that makes the eigenvalues explicit. The implicit eigenvalue problem is easily solved numerically though, and it is shown that knowledge of the real and imaginary parts of the eigenfrequency is sufficient to determine the width and density contrast of a boundary layer over which the tubes’ enhanced internal densities drop to ambient values. Linearized density kernels are developed that show sensitivity only to the extreme outside of the loops for radial fundamental modes, especially for small density enhancements, with no sensitivity to the core. Higher radial harmonics do show some internal sensitivity, but these will be more difficult to observe. Only kink modes are sensitive to the tube centres. Variation in internal and external Alfvén speed along the loop is shown to have little effect on the fundamental dimensionless eigenfrequency, though the associated eigenfunction becomes more compact at the loop apex as stratification increases, or may even displace from the apex.

  12. Measurement properties of the Western Ontario Shoulder Instability Index in Dutch patients with shoulder instability

    NARCIS (Netherlands)

    van der Linde, J.A.; Willems, W.J.; van Kampen, D.A.; van Beers, L.W.A.H.; van Deurzen, D.F.P.; Terwee, C.B.

    2014-01-01

    Background: The Western Ontario Shoulder Instability index (WOSI) is a patient-reported outcome measure for patients with shoulder instability. The purpose of this study was to validate the WOSI in a Dutch population by evaluating its structural validity, internal consistency, measurement error,

  13. The temporal interplay of self-esteem instability and affective instability in borderline personality disorder patients' everyday lives.

    Science.gov (United States)

    Santangelo, Philip S; Reinhard, Iris; Koudela-Hamila, Susanne; Bohus, Martin; Holtmann, Jana; Eid, Michael; Ebner-Priemer, Ulrich W

    2017-11-01

    Borderline personality disorder (BPD) is defined by a pervasive pattern of instability. Although there is ample empirical evidence that unstable self-esteem is associated with a myriad of BPD-like symptoms, self-esteem instability and its temporal dynamics have received little empirical attention in patients with BPD. Even worse, the temporal interplay of affective instability and self-esteem instability has been neglected completely, although it has been hypothesized recently that the lack of specificity of affective instability in association with BPD might be explained by the highly intertwined temporal relationship between affective and self-esteem instability. To investigate self-esteem instability, its temporal interplay with affective instability, and its association with psychopathology, 60 patients with BPD and 60 healthy controls (HCs) completed electronic diaries for 4 consecutive days during their everyday lives. Participants reported their current self-esteem, valence, and tense arousal levels 12 times a day in approximately one-hr intervals. We used multiple state-of-the-art statistical techniques and graphical approaches to reveal patterns of instability, clarify group differences, and examine the temporal interplay of self-esteem instability and affective instability. As hypothesized, instability in both self-esteem and affect was clearly elevated in the patients with BPD. In addition, self-esteem instability and affective instability were highly correlated. Both types of instability were related to general psychopathology. Because self-esteem instability could not fully explain affective instability and vice versa and neither affective instability nor self-esteem instability was able to explain psychopathology completely, our findings suggest that these types of instability represent unique facets of BPD. (PsycINFO Database Record (c) 2017 APA, all rights reserved).

  14. Active Suppression of Instabilities in Engine Combustors

    Science.gov (United States)

    Kopasakis, George

    2004-01-01

    A method of feedback control has been proposed as a means of suppressing thermo-acoustic instabilities in a liquid- fueled combustor of a type used in an aircraft engine. The basic principle of the method is one of (1) sensing combustor pressure oscillations associated with instabilities and (2) modulating the rate of flow of fuel to the combustor with a control phase that is chosen adaptively so that the pressure oscillations caused by the modulation oppose the sensed pressure oscillations. The need for this method arises because of the planned introduction of advanced, lean-burning aircraft gas turbine engines, which promise to operate with higher efficiencies and to emit smaller quantities of nitrogen oxides, relative to those of present aircraft engines. Unfortunately, the advanced engines are more susceptible to thermoacoustic instabilities. These instabilities are hard to control because they include large dead-time phase shifts, wide-band noise characterized by amplitudes that are large relative to those of the instabilities, exponential growth of the instabilities, random net phase walks, and amplitude fluctuations. In this method (see figure), the output of a combustion-pressure sensor would be wide-band-pass filtered and then further processed to generate a control signal that would be applied to a fast-actuation valve to modulate the flow of fuel. Initially, the controller would rapidly take large phase steps in order to home in, within a fraction of a second, to a favorable phase region within which the instability would be reduced. Then the controller would restrict itself to operate within this phase region and would further restrict itself to operate within a region of stability, as long as the power in the instability signal was decreasing. In the phase-shifting scheme of this method, the phase of the control vector would be made to continuously bounce back and forth from one boundary of an effective stability region to the other. Computationally

  15. Inertioelastic Flow Instability at a Stagnation Point

    Science.gov (United States)

    Burshtein, Noa; Zografos, Konstantinos; Shen, Amy Q.; Poole, Robert J.; Haward, Simon J.

    2017-10-01

    A number of important industrial applications exploit the ability of small quantities of high molecular weight polymer to suppress instabilities that arise in the equivalent flow of Newtonian fluids, a particular example being turbulent drag reduction. However, it can be extremely difficult to probe exactly how the polymer acts to, e.g., modify the streamwise near-wall eddies in a fully turbulent flow. Using a novel cross-slot flow configuration, we exploit a flow instability in order to create and study a single steady-state streamwise vortex. By quantitative experiment, we show how the addition of small quantities (parts per million) of a flexible polymer to a Newtonian solvent dramatically affects both the onset conditions for this instability and the subsequent growth of the axial vorticity. Complementary numerical simulations with a finitely extensible nonlinear elastic dumbbell model show that these modifications are due to the growth of polymeric stress within specific regions of the flow domain. Our data fill a significant gap in the literature between the previously reported purely inertial and purely elastic flow regimes and provide a link between the two by showing how the instability mode is transformed as the fluid elasticity is varied. Our results and novel methods are relevant to understanding the mechanisms underlying industrial uses of weakly elastic fluids and also to understanding inertioelastic instabilities in more confined flows through channels with intersections and stagnation points.

  16. Bilateral, atraumatic, proximal tibiofibular joint instability.

    Science.gov (United States)

    Morrison, Troy D; Shaer, James A; Little, Jill E

    2011-01-01

    Dislocation of the tibiofibular joint is rare and usually results from a traumatic event. Only 1 case of atraumatic proximal tibiofibular joint instability in a 14-year-old girl has been reported in the literature, however this condition might occur more frequently than once thought. A wide range of treatment options exist for tibiofibular dislocations. Currently, the first choice is a conservative approach, and when this fails, surgical means such as resection of the fibula head, arthrodesis, and reconstruction are considered. However, no consensus exists on the most effective treatment. This article reports a unique case of bilateral, atraumatic, proximal tibia and fibular joint instability involving a 30-year-old man with a 20-year history of pain and laxity in the right knee. The patient had no trauma to his knees; he reported 2 immediate family members with similar complaints, which suggests that this case is likely congenital. After conservative approaches proved to be ineffective, the patient underwent capsular reconstruction using free autologous gracilis tendon. At 6-month postoperative follow-up, the patient was pain free with no locking and instability. He then underwent surgery on the left knee. At 1-year follow-up after the second surgery, the patient had no symptoms or restrictions in mobility. We provide an alternative surgical approach to arthrodesis and resection for the treatment of chronic proximal tibiofibular instability. In the treatment of chronic tibiofibular instability, we believe that reconstruction of the tibiofibular joint is a safe and effective choice. Copyright 2011, SLACK Incorporated.

  17. Inertioelastic Flow Instability at a Stagnation Point

    Directory of Open Access Journals (Sweden)

    Noa Burshtein

    2017-11-01

    Full Text Available A number of important industrial applications exploit the ability of small quantities of high molecular weight polymer to suppress instabilities that arise in the equivalent flow of Newtonian fluids, a particular example being turbulent drag reduction. However, it can be extremely difficult to probe exactly how the polymer acts to, e.g., modify the streamwise near-wall eddies in a fully turbulent flow. Using a novel cross-slot flow configuration, we exploit a flow instability in order to create and study a single steady-state streamwise vortex. By quantitative experiment, we show how the addition of small quantities (parts per million of a flexible polymer to a Newtonian solvent dramatically affects both the onset conditions for this instability and the subsequent growth of the axial vorticity. Complementary numerical simulations with a finitely extensible nonlinear elastic dumbbell model show that these modifications are due to the growth of polymeric stress within specific regions of the flow domain. Our data fill a significant gap in the literature between the previously reported purely inertial and purely elastic flow regimes and provide a link between the two by showing how the instability mode is transformed as the fluid elasticity is varied. Our results and novel methods are relevant to understanding the mechanisms underlying industrial uses of weakly elastic fluids and also to understanding inertioelastic instabilities in more confined flows through channels with intersections and stagnation points.

  18. Transverse mode coupling instability of colliding beams

    Directory of Open Access Journals (Sweden)

    S. White

    2014-04-01

    Full Text Available In high brightness circular colliders, coherent and incoherent beam dynamics are dominated by beam-beam interactions. It is generally assumed that the incoherent tune spread introduced by the beam-beam interactions is sufficiently large to cure any instabilities originating from impedance. However, as the two counterrotating beams interact they can give rise to coherent dipole modes and therefore modify the coherent beam dynamics and stability conditions. In this case, coherent beam-beam effects and impedance cannot be treated independently and their interplay should be taken into account in any realistic attempt to study the beam stability of colliding beams. Due to the complexity of these physics processes, numerical simulations become an important tool for the analysis of this system. Two approaches are proposed in this paper: a fully self-consistent multiparticle tracking including particle-in-cell Poisson solver for the beam-beam interactions and a linearized model taking into account finite bunch length effects. To ensure the validity of the results a detailed benchmarking of these models was performed. It will be shown that under certain conditions coherent beam-beam dipole modes can couple with higher order headtail modes and lead to strong instabilities with characteristics similar to the classical transverse mode coupling instability originating from impedance alone. Possible cures for this instability are explored both for single bunch and multibunch interactions. Simulation results and experimental evidences of the existence of this instability at the LHC will be presented for the specific case of offset collisions.

  19. Microsatellite Instability Markers Status in Colorectal Cancer

    Directory of Open Access Journals (Sweden)

    Giti Esmailnia

    2014-12-01

    Full Text Available Background: Colorectal cancer (CRC is the third most prevalent and the third leading cause of cancer-related deaths in Iran. Our aim was to investigate five mononucleotide statuses among Iranian patients with sporadic colorectal cancer. Materials and Methods: In this experimental study 80 sporadic CRC patients were evaluated for microsatellite instability (MSI. The pentaplex panel including 5 quasi mononucleotide microsatellite markers (NR-21, BAT-26, BAT-25, NR-27 and NR-24 was used. The MSI analysis was performed on paired tumoral DNA from cancerous tissues and genomic DNA from whole blood. MSI carriers were identified by analysis of tumor tissue using polymerase chain reaction. Results: Our findings showed that microsatellite instability was detected in 36 of 80 cases (45% with colorectal cancer. MSI analysis revealed that 17 cases of MSI-H (21%, 19 MSI-L (23% and 44 microsatellite stable tumors (55%. Instability is observed in the tumoral DNA compared to the DNA from the normal DNA sample. The most instable markers were NR-21, NR-24 in which instability was detected in 45% of patients. Conclusion: Using a panel including 3 mentioned MSI markers should be more promising markers for identifying MSI status in patients with sporadic colorectal cancer.

  20. Tidal instability in exoplanetary systems evolution

    Directory of Open Access Journals (Sweden)

    Le Gal P.

    2011-02-01

    Full Text Available A new element is proposed to play a role in the evolution of extrasolar planetary systems: the tidal (or elliptical instability. It comes from a parametric resonance and takes place in any rotating fluid whose streamlines are (even slightly elliptically deformed. Based on theoretical, experimental and numerical works, we estimate the growth rate of the instability for hot-jupiter systems, when the rotation period of the star is known. We present the physical process, its application to stars, and preliminary results obtained on a few dozen systems, summarized in the form of a stability diagram. Most of the systems are trapped in the so-called "forbidden zone", where the instability cannot grow. In some systems, the tidal instability is able to grow, at short timescales compared to the system evolution. Implications are discussed in the framework of misaligned transiting systems, as the rotational axis of the star would be unstable in systems where this elliptical instability grows.

  1. Capillary instability on a hydrophilic stripe

    Energy Technology Data Exchange (ETDEWEB)

    Speth, Raymond L [Department of Mechanical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, Cambridge, MA 02139 (United States); Lauga, Eric [Department of Mechanical and Aerospace Engineering, University of California, San Diego, 9500 Gilman Dr, La Jolla, CA 92093-0411 (United States)], E-mail: elauga@ucsd.edu

    2009-07-15

    A recent experiment showed that cylindrical segments of water filling a hydrophilic stripe on an otherwise hydrophobic surface display a capillary instability when their volume is increased beyond the critical volume at which their apparent contact angle on the surface reaches 90 deg. (Gau et al 1999 Science 283 46-9). Surprisingly, the fluid segments did not break up into droplets-as would be expected for a classical Rayleigh-Plateau instability-but instead displayed a long-wavelength instability where all excess fluid gathered in a single bulge along each stripe. We consider here the dynamics of the flow instability associated with this setup. We perform a linear stability analysis of the capillary flow problem in the inviscid limit. We first confirm previous work showing that all cylindrical segments are linearly unstable if (and only if) their apparent contact angle is larger than 90 deg. We then demonstrate that the most unstable wavenumber for the surface perturbation decreases to zero as the apparent contact angle of the fluid on the surface approaches 90 deg, allowing us to re-interpret the creation of bulges in the experiment as a zero-wavenumber capillary instability. A variation of the stability calculation is also considered for the case of a hydrophilic stripe located on a wedge-like geometry.

  2. Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers.

    Science.gov (United States)

    Verplanken, Kaat; Wauters, Jella; Vercruysse, Vicky; Aluwé, Marijke; Vanhaecke, Lynn

    2017-10-15

    One of the main issues related to entire male pigs is the occurrence of boar taint, an off-odour, which compromises meat consumability. In this study, odour thresholds (indole: 24-65µgkg(-1), skatole: 44-89µgkg(-1), androstenone: 121-342µgkg(-1)) for the boar taint compounds were estimated in minced meat, dry fermented sausage and dry-cured ham. Afterwards, sensory evaluation of these products containing 10% tainted meat (minced meat and dry fermented sausage) or moderate boar taint compound levels (dry-cured ham) occurred. The beneficial effect of diluting tainted meat was demonstrated, as no significant difference in consumability was observed between gilts and 10% tainted meat by experts as well as consumers. Also dry-curing proved a promising technique for masking boar taint and preventing consumer dissatisfaction. The obtained results demonstrate the applicability of the estimated thresholds in meat as a tool for identifying masking and reducing strategies on the perception of boar taint. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times.

    Science.gov (United States)

    Mejri, Lobna; Vásquez-Villanueva, Romy; Hassouna, Mnasser; Marina, María Luisa; García, María Concepción

    2017-10-01

    Low molecular weight peptides are produced during meat fermentation. They contribute to generate flavor compounds but they can also exert certain bioactivities. The aim of this work was to evaluate, for the first time, the generation of bioactive peptides during the preparation of dry fermented camel sausages and to study the influence of the ripening time and the starter culture on bacteria growing, peptide concentration and size, and antioxidant and antihypertensive capacities of peptides. Camel meat sausages inoculated with different starter bacteria and non-inoculated were ripened up to 28days. Results demonstrated that bacteria population, peptide concentration, and peptide size were affected by the ripening time and the inoculated bacteria. Moreover, the ripening process resulted in an increasing antioxidant and antihypertensive capacity showing the highest bioactivities in fractions with peptides below 3kDa. Peptides in these fractions were identified by RP-HPLC-Q-TOF-MS analysis. Identified peptides showed common features with peptides with antioxidant or antihypertensive activity. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition.

    Science.gov (United States)

    Paik, Hyun-Dong; Lee, Joo-Yeon

    2014-08-01

    Lactobacillus brevis KGR3111, Lactobacillus curvatus KGR 2103, Lactobacillus plantarum KGR 5105, and Lactobacillus sakei KGR 4108 isolated from kimchi were investigated for their potential to be used as starter culture for fermented sausages with the capability to reduce and tolerate nitrate/nitrite. The reduction capability of tested strains for nitrate was not dramatic. All tested strains, however, showed the capability to produce nitrite reductase with the reduction amount of 58.46-75.80 mg/l of NO(2)(-). L. brevis and L. plantarum showed nitrate tolerance with the highest number of 8.71 log cfu/ml and 8.81 log cfu/ml, and L. brevis and L. sakei exhibited nitrite tolerance with the highest number of 8.24 log cfu/ml and 8.25 log cfu/ml, respectively. As a result, L. brevis, L. plantarum, and L. sakei isolated from kimchi showed a tolerance against nitrate or nitrite with a good nitrite reduction capability, indicating the satisfaction of one of the selection criteria to be used as starter culture for fermented sausages. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino.

    Science.gov (United States)

    Mataragas, M; Bellio, A; Rovetto, F; Astegiano, S; Decastelli, L; Cocolin, L

    2015-05-01

    Fermentation is the most important killing step during production of fermented meats to eliminate food-borne pathogens. The objective was to evaluate whether the food-borne pathogens Listeria monocytogenes and Salmonella enterica may survive during the production of two Italian fermented sausages. Sausage batter was inoculated with five strains of L. monocytogenes or S. enterica (ca. 10(5)-10(6) cfu/g) and their kinetic behavior was monitored during production. Both pathogens survived relatively well (in Cacciatore L. monocytogenes and S. enterica inactivation was ca. 0.38±0.23 and 1.10±0.24 log cfu/g, respectively; in Felino was ca. 0.39±0.25 and 1.62±0.38 log cfu/g, respectively) due to the conditions prevailing during production (slow dehydration rate, small reduction of water activity and fermentation temperature mainly below 20 °C during the first 48 h of fermentation). Quantitative analysis of data originating from challenge tests provide critical information on which combinations of the process parameters would potentially lead to better control of the pathogens. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage.

    Science.gov (United States)

    Jin, Sang-Keun; Choi, Jung-Seok; Jeong, Jin-Yeon; Kim, Gap-Don

    2016-09-01

    Clove bud is a widely used spice in meat and meat products, and it contains high level of phenolic compounds. The effectiveness of the clove as a spice has not been fully studied at a general level of addition in the meat products. Therefore, in the present study, the antioxidant, antimicrobial, and nitrite scavenging abilities of clove bud powder (CBP) was assessed at spice level (0.1% and 0.2%) in emulsified pork sausage, during 6 weeks of cold storage. CBP had DPPH radical scavenging ability, but CBP addition at 0.1% and 0.2% did not decrease the TBARS value. An antimicrobial effect of CBP was also not observed during the cold storage. However, residual nitrite at storage weeks 4 and 6 was shown to be lower (P 0.05). The positive effect on nitrite scavenging could be expected by the addition of 0.2% CBP as a spice. However, antioxidant and antimicrobial abilities were not observed, as well as improvement in the quality of characteristics, in emulsified pork sausage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  7. Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.

    Science.gov (United States)

    Messens, Winy; Verluyten, Jurgen; Leroy, Frédéric; De Vuyst, Luc

    2003-02-25

    Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage, produces the antilisterial bacteriocin curvacin A. Its biokinetics of cell growth and bacteriocin production as a function of temperature (20-38 degrees C) and pH (4.8-7.0) were investigated in vitro during laboratory fermentations using de Man, Rogosa and Sharpe (MRS) medium. A predictive, successfully validated model was set up to describe the influence of temperature and pH on the microbial behavior. Both cell growth and bacteriocin activity were influenced by changes in temperature and pH. The optimum temperature value for cell growth, 34.5 degrees C, did not correspond with the optimum temperature for curvacin A production (20-27 degrees C). Interestingly, the pH range for growth and curvacin A production was broad. Thus, Lb. curvatus LTH 1174 seems to be a promising bacteriocin-producing strain for use in European sausage fermentations that are performed at temperatures near 25 degrees C.

  8. Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages.

    Science.gov (United States)

    Hultman, Jenni; Rahkila, Riitta; Ali, Javeria; Rousu, Juho; Björkroth, K Johanna

    2015-10-01

    Refrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microbiota associated with the raw materials and processing stages of a vacuum-packaged, cooked sausage product affected by a prolonged quality fluctuation with occasional spoilage manifestations during shelf life. A total of 195 samples were subjected to culturing and amplicon sequence analyses. Abundant mesophilic psychrotrophs were detected within the microbiomes throughout the different compartments of the production plant environment. However, each of the main genera of food safety and quality interest, e.g., Leuconostoc, Brochothrix, and Yersinia, had their own characteristic patterns of contamination. Bacteria from the genus Leuconostoc, commonly causing spoilage of cold-stored, modified-atmosphere-packaged foods, were detected in high abundance (up to >98%) in the sausages studied. The same operational taxonomic units (OTUs) were, however, detected in lower abundances in raw meat and emulsion (average relative abundance of 2%±5%), as well as on the processing plant surfaces (food safety concerns related to their resilient existence on surfaces. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

  9. Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.

    Science.gov (United States)

    Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, Ana Cristina; Potes, Maria Eduarda; Cabrita, Maria João; Garcia, Raquel; Rocha, João Miguel; Roseiro, Luísa Cristina; Fernandes, Maria José; Fraqueza, Maria João; Elias, Miguel

    2017-03-01

    Meat industry needs to reduce salt in their products due to health issues. The present study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines, fatty acids and texture profiles and sensory panel evaluations were considered. Differences due to salt reduction were perceptible in a faint decline of water activity, which slightly favoured microbial growth. Total biogenic amines content ranged from 88.86 to 796.68mgkg-1 fresh matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine and other vasoactive amines remained at low levels, thus not affecting consumers' health. Regarding fatty acids, no significant differences were observed due to salt. However, texture profile analysis revealed lower resilience and cohesiveness in low-salt products, although no textural changes were observed by the sensory panel. Nevertheless, low-salt sausages were clearly preferred by panellists. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Extending the gamma concept to non-thermal inactivation: a dynamic model to predict the fate of Salmonella during the dried sausages process.

    Science.gov (United States)

    Coroller, Louis; Jeuge, Sabine; Couvert, Olivier; Christieans, Souad; Ellouze, Mariem

    2015-02-01

    The process of dried fermented sausages is recognized to be favourable to the reduction of the Salmonella population. The objective of this study was to develop a model describing the evolution of Salmonella during the fabrication process of dried sausages and to optimize the food formulation to prevent pathogen presence at the end of the process. An experimental design was set to investigate the effects of the fermentation and drying process for several formulations, taking into account the type of starter culture, the sodium chloride concentration, the dextrose and lactose concentration on the Salmonella Typhimurium strain behaviour. A growth-inactivation model based on the gamma concept was then developed to quantify Salmonella behaviour in dynamic process conditions of temperature, pH, lactic acid and water activity. This behaviour was characterized by a first growth step, followed by an inactivation step. The Salmonella fate was well described by the model in terms of population size variation and transition from growth to inactivation. The Salmonella behaviour was influenced by the initial sugar concentration and the starter type but not by sodium chloride content. This model can be a valuable tool to design the food process and formulation to control Salmonella. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Prevalence of Listeria species in camel sausages from retail markets in Aydin province in Turkey and RAPD analysis of Listeria monocytogenes Isolates

    Directory of Open Access Journals (Sweden)

    Ozbey Gokben

    2006-06-01

    Full Text Available Abstract Samples were taken from 100 camel sausages from the different retail markets in Aydin province in the south-west of Turkey and they were tested for the presence of Listeria spp by biochemical methods. Samples were enriched using Listeria Enrichment Broth and they were inoculated onto Listeria Selective Agar. Listeria monocytogenes was isolated from nine samples (9%, Listeria innocua from 14 samples (14% and Listeria welshimeri from two samples(2%. A 701 bp fragment of listeriolysin O sequence for L. monocytogenes was amplified using specific primers by polymerase chain reaction (PCR for confirmation of the identification. A random primer (OPA-11 was used in a random amplified polymorphic DNA (RAPD assay. This detected five different band profiles amongst the L. monocytogenes isolates, indicating a relatively large amount of genetic heterogeneity amongst the nine isolates. The study has highlighted the need for improved strategies for food safety, in particular appropriate hygienic precautions to avoid contamination of sausage during the manufacturing process and appropriate preservation techniques during storage and transport, to prevent transmission of Listeria spp to consumers at home and abroad.

  12. Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viabilidade de Staphylococcus xylosus isoladas de embutidos artesanais para aplicação como cultivos iniciadores em produtos cárneos

    Directory of Open Access Journals (Sweden)

    Ângela Maria Fiorentini

    2009-03-01

    Full Text Available Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5isolated 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 U5showed 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.Investigamos a viabilidade de cepas de Staphylococcus xylosus (AD1 e U5 isoladas de embutidos com fermentação natural, para aplicação como cultivos iniciadores em embutidos fermentados produzidos na Região Sul do Brasil. O estudo demonstrou que cepas de Staphylococcus xylosus (AD1 e U5 apresentaram crescimento significativo durante a fermentação, estabilidade no processo de liofilização e conservação, ausência de produção de enterotoxinas e viabilidade para aplicação como cultivo iniciador simples ou associado com bactérias lácticas na elaboração de embutidos fermentados.

  13. Electromagnetic instability induced by neutrino interaction

    Science.gov (United States)

    Bhatt, Jitesh R.; George, Manu

    We consider the generation and evolution of magnetic field in a primordial plasma at temperature T ≤ 1MeV in the presence of asymmetric neutrino background, i.e. the number densities of right-handed and left-handed neutrinos are not the same. Semi-classical equations of motion of a charged fermion are derived using the effective low-energy Lagrangian. We show that the spin degree of freedom of the charged fermion couples with the neutrino background. Using this kinetic equation, we study the collective modes of the plasma. We find that there exist an unstable mode. This instability is closely related with the instability induced by chiral-anomaly in high temperature T ≥ 80TeV plasma where right and left-handed electrons are out of equilibrium. We find that at the temperatures below the neutrino decoupling this instability can produce magnetic field in the universe. We discuss cosmological implications of the results.

  14. Early Prevention Method for Power Systems Instability

    DEFF Research Database (Denmark)

    Dmitrova, Evgenia

    . The predicted effect of the suggested countermeasure application is in a good agreement with the results obtained by RMS dynamic simulation. Developed method enables adaptive preventive control for near real-time stability maintenance. The achieved results are opening promising perspective for power system......In the scope of this work, a method capable of fast identification of the proper countermeasure, that prevents emerging instability, has been developed. The focus is placed on the prevention of aperiodic small signal angular instability by means of manipulations applied to load nodes (nodes...... containing no voltage sources). The main functionality of the early prevention method is to deliver control solution allowing escape from instability on the basis of data obtained by PMU measurements. The developed algorithm performs identification of the optimal node for countermeasure application...

  15. Plasma instabilities of a charge breeder ECRIS

    Science.gov (United States)

    Tarvainen, O.; Angot, J.; Izotov, I.; Skalyga, V.; Koivisto, H.; Thuillier, T.; Kalvas, T.; Lamy, T.

    2017-10-01

    Experimental observation of plasma instabilities in a charge breeder electron cyclotron resonance ion source (CB-ECRIS) is reported. It is demonstrated that the injection of 133Cs+ or 85Rb+ ion beam into the oxygen discharge of the CB-ECRIS can trigger electron cyclotron instabilities, which restricts the parameter space available for the optimization of the charge breeding efficiency. It is concluded that the transition from a stable to unstable plasma regime is caused by gradual accumulation and ionization of Cs/Rb and simultaneous change of the discharge parameters in 10-100 ms time scale, not by a prompt interaction between the incident ion beam and the ECRIS plasma. The instabilities lead to loss of ion confinement, which results in the sputtering of the surfaces in contact with the plasma, followed by up to an order of magnitude increase of impurity currents in the extracted n+ ion beam.

  16. Genome instabilities arising from ribonucleotides in DNA.

    Science.gov (United States)

    Klein, Hannah L

    2017-08-01

    Genomic DNA is transiently contaminated with ribonucleotide residues during the process of DNA replication through misincorporation by the replicative DNA polymerases α, δ and ε, and by the normal replication process on the lagging strand, which uses RNA primers. These ribonucleotides are efficiently removed during replication by RNase H enzymes and the lagging strand synthesis machinery. However, when ribonucleotides remain in DNA they can distort the DNA helix, affect machineries for DNA replication, transcription and repair, and can stimulate genomic instabilities which are manifest as increased mutation, recombination and chromosome alterations. The genomic instabilities associated with embedded ribonucleotides are considered here, along with a discussion of the origin of the lesions that stimulate particular classes of instabilities. Copyright © 2017 Elsevier B.V. All rights reserved.

  17. Nonlinear saturation of Weibel-type instabilities

    Science.gov (United States)

    Srinivasan, Bhuvana; Cagas, Petr; Hakim, Ammar

    2017-10-01

    Weibel-type instabilities, which grow in plasmas with anisotropic velocity distribution, have been studied for many years and drawn recent interest due to their broad applicability spanning from laboratory laser plasmas to origins of intergalactic magnetic fields in astrophysical plasmas. Magnetic particle trapping has been considered as the main mechanism of the nonlinear saturation of these instabilities. However, novel continuum kinetic and two-fluid five moment simulations show that there are additional effects - the transverse flow introduced by the magnetic field creates a secondary electrostatic two-stream instability which alters the saturation and is responsible for a quasi-periodic behavior in the nonlinear phase. This research was supported by the Air Force Office of Scientific Research under Grant Number FA9550-15-1-0193.

  18. Edge instability in incompressible planar active fluids

    Science.gov (United States)

    Nesbitt, David; Pruessner, Gunnar; Lee, Chiu Fan

    2017-12-01

    Interfacial instability is highly relevant to many important biological processes. A key example arises in wound healing experiments, which observe that an epithelial layer with an initially straight edge does not heal uniformly. We consider the phenomenon in the context of active fluids. Improving upon the approximation used by Zimmermann, Basan, and Levine [Eur. Phys. J.: Spec. Top. 223, 1259 (2014), 10.1140/epjst/e2014-02189-7], we perform a linear stability analysis on a two-dimensional incompressible hydrodynamic model of an active fluid with an open interface. We categorize the stability of the model and find that for experimentally relevant parameters, fingering instability is always absent in this minimal model. Our results point to the crucial role of density variation in the fingering instability in tissue regeneration.

  19. Pathways towards instability in financial networks

    Science.gov (United States)

    Bardoscia, Marco; Battiston, Stefano; Caccioli, Fabio; Caldarelli, Guido

    2017-02-01

    Following the financial crisis of 2007-2008, a deep analogy between the origins of instability in financial systems and complex ecosystems has been pointed out: in both cases, topological features of network structures influence how easily distress can spread within the system. However, in financial network models, the details of how financial institutions interact typically play a decisive role, and a general understanding of precisely how network topology creates instability remains lacking. Here we show how processes that are widely believed to stabilize the financial system, that is, market integration and diversification, can actually drive it towards instability, as they contribute to create cyclical structures which tend to amplify financial distress, thereby undermining systemic stability and making large crises more likely. This result holds irrespective of the details of how institutions interact, showing that policy-relevant analysis of the factors affecting financial stability can be carried out while abstracting away from such details.

  20. Control and simulation of thermoacoustic instabilities

    Science.gov (United States)

    Poinsot, Thierry

    2014-11-01

    Combustion instabilities (CI), due to thermoacoustic coupling between acoustic waves and chemical reaction, constitute a major danger for all combustion systems. They can drive the system to unstable states where the whole combustor can oscillate, vibrate, quench or in extreme cases explode or burn. Such phenomena are commonly observed in the final phases of development programs, leading to major difficulties and significant additional costs. One of the most famous examples of combustion instabilities is the F1 engine of the Apollo program which required more than 1000 engine tests to obtain a stable regime satisfying all other constraints (performance, ignition, etc). CIs constitute one of the most challenging problems in fluid mechanics: they combine turbulence, acoustics, chemistry, unsteady two-phase flow in complex geometries. Since combustion instabilities have been identified (more than hundred years ago), the combustion community has followed two paths: (1) improve our understanding of the phenomena controlling stability to build engines which would be ``stable by design'' and (2) give up on a detailed understanding of mechanisms and add control systems either in open or closed loop devices to inhibit unstable modes. Of course, understanding phenomena driving combustion instabilities to suppress them would be the most satisfying approach but there is no fully reliable theory or numerical method today which can predict whether a combustor will be stable or not before it is fired. This talk will present an overview of combustion instabilities phenomenology before focusing on: (1) active control methods for combustion instabilities and (2) recent methods to predict unstable modes in combustors. These methods are based on recent Large Eddy Simulation codes for compressible reacting flows on HPC systems but we will also describe recent fully analytical methods which provide new insights into unstable modes in annular combustion chambers. Support: European

  1. Arthroscopic Findings in Anterior Shoulder Instability.

    Science.gov (United States)

    Hantes, Michael; Raoulis, Vasilios

    2017-01-01

    In the last years, basic research and arthroscopic surgery, have improved our understanding of shoulder anatomy and pathology. It is a fact that arthroscopic treatment of shoulder instability has evolved considerably over the past decades. The aim of this paper is to present the variety of pathologies that should be identified and treated during shoulder arthroscopy when dealing with anterior shoulder instability cases. A review of the current literature regarding arthroscopic shoulder anatomy, anatomic variants, and arthroscopic findings in anterior shoulder instability, is presented. In addition, correlation of arthroscopic findings with physical examination and advanced imaging (CT and MRI) in order to improve our understanding in anterior shoulder instability pathology is discussed. Shoulder instability represents a broad spectrum of disease and a thorough understanding of the pathoanatomy is the key for a successful treatment of the unstable shoulder. Patients can have a variety of pathologies concomitant with a traditional Bankart lesion, such as injuries of the glenoid (bony Bankart), injuries of the glenoid labrum, superiorly (SLAP) or anteroinferiorly ( e.g . anterior labroligamentous periosteal sleeve avulsion, and Perthes), capsular lesions (humeral avulsion of the glenohumeral ligament), and accompanying osseous-cartilage lesions (Hill-Sachs, glenolabral articular disruption). Shoulder arthroscopy allows for a detailed visualization and a dynamic examination of all anatomic structures, identification of pathologic findings, and treatment of all concomitant lesions. Surgeons must be well prepared and understanding the normal anatomy of the glenohumeral joint, including its anatomic variants to seek for the possible pathologic lesions in anterior shoulder instability during shoulder arthroscopy. Patient selection criteria, improved surgical techniques, and implants available have contributed to the enhancement of clinical and functional outcomes to the

  2. Nucleation versus instability race in strained films

    Science.gov (United States)

    Liu, Kailang; Berbezier, Isabelle; David, Thomas; Favre, Luc; Ronda, Antoine; Abbarchi, Marco; Voorhees, Peter; Aqua, Jean-Noël

    2017-10-01

    Under the generic term "Stranski-Krastanov" are grouped two different growth mechanisms of SiGe quantum dots. They result from the self-organized Asaro-Tiller-Grinfel'd (ATG) instability at low strain, while at high strain, from a stochastic nucleation. While these regimes are well known, we elucidate here the origin of the transition between these two pathways thanks to a joint theoretical and experimental work. Nucleation is described within the master equation framework. By comparing the time scales for ATG instability development and three-dimensional (3D) nucleation onset, we demonstrate that the transition between these two regimes is simply explained by the crossover between their divergent evolutions. Nucleation exhibits a strong exponential deviation at low strain while ATG behaves only algebraically. The associated time scale varies with exp(1 /x4) for nucleation, while it only behaves as 1 /x8 for the ATG instability. Consequently, at high (low) strain, nucleation (instability) occurs faster and inhibits the alternate evolution. It is then this different kinetic evolution which explains the transition from one regime to the other. Such a kinetic view of the transition between these two 3D growth regimes was not provided before. The crossover between nucleation and ATG instability is found to occur both experimentally and theoretically at a Ge composition around 50% in the experimental conditions used here. Varying the experimental conditions and/or the system parameters does not allow us to suppress the transition. This means that the SiGe quantum dots always grow via ATG instability at low strain and nucleation at high strain. This result is important for the self-organization of quantum dots.

  3. Combustion instability mitigation by magnetic fields

    Science.gov (United States)

    Jocher, Agnes; Pitsch, Heinz; Gomez, Thomas; Bonnety, Jérôme; Legros, Guillaume

    2017-06-01

    The present interdisciplinary study combines electromagnetics and combustion to unveil an original and basic experiment displaying a spontaneous flame instability that is mitigated as the non-premixed sooting flame experiences a magnetic perturbation. This magnetic instability mitigation is reproduced by direct numerical simulations to be further elucidated by a flow stability analysis. A key role in the stabilization process is attributed to the momentum and thermochemistry coupling that the magnetic force, acting mainly on paramagnetic oxygen, contributes to sustain. The spatial local stability analysis based on the numerical simulations shows that the magnetic field tends to reduce the growth rates of small flame perturbations.

  4. A fast beam-ion instability

    Energy Technology Data Exchange (ETDEWEB)

    Stupakov, G.V. [Stanford Linear Accelerator Center, Menlo Park, CA (United States)

    1996-08-01

    The ionization of residual gas by an electron beam in an accelerator generates ions that can resonantly couple to the beam through a wave propagating in the beam-ion system. Results of the study of a beam-ion instability are presented for a multi-bunch train taking into account the decoherence of ion oscillations due to the ion frequency spread and spatial variation of the ion frequency. It is shown that the combination of both effects can substantially reduce the growth rate of the instability. (author)

  5. Aeroelastic instability problems for wind turbines

    DEFF Research Database (Denmark)

    Hansen, Morten Hartvig

    2007-01-01

    This paper deals with the aeroelostic instabilities that have occurred and may still occur for modem commercial wind turbines: stall-induced vibrations for stall-turbines, and classical flutter for pitch-regulated turbines. A review of previous works is combined with derivations of analytical...... stability limits for typical blade sections that show the fundamental mechanisms of these instabilities. The risk of stall-induced vibrations is mainly related to blade airfoil characteristics, effective direction of blade vibrations and structural damping, whereas the blade tip speed, torsional blade...

  6. MHD thermal instabilities in cool inhomogeneous atmospheres

    Science.gov (United States)

    Bodo, G.; Ferrari, A.; Massaglia, S.; Rosner, R.

    1983-01-01

    The formation of a coronal state in a stellar atmosphere is investigated. A numerical code is used to study the effects of atmospheric gradients and finite loop dimension on the scale of unstable perturbations, solving for oscillatory perturbations as eigenfunctions of a boundary value problem. The atmosphere is considered as initially isothermal, with density and pressure having scale heights fixed by the hydrostatic equations. Joule mode instability is found to be an efficient mechanism for current filamentation and subsequent heating in initially cool atmospheres. This instability is mainly effective at the top of magnetic loops and is not suppressed by thermal conduction.

  7. Theory of electrohydrodynamic instabilities in electrolytic cells

    Science.gov (United States)

    Bruinsma, R.; Alexander, S.

    1990-01-01

    The paper develops the theory of the hydrodynamic stability of an electrolytic cell as a function of the imposed electric current. A new electrohydrodynamic instability is encountered when the current is forced to exceed the Nernst limit. The convection is driven by the volume force exerted by the electric field on space charges in the electrolyte. This intrinsic instability is found to be easily masked by extrinsic convection sources such as gravity or stirring. A linear stability analysis is performed and a dimensionless number Le is derived whose value determines the convection pattern.

  8. On cavitation instabilities with interacting voids

    DEFF Research Database (Denmark)

    Tvergaard, Viggo

    2012-01-01

    When a single void grows in an elastic–plastic material a cavitation instability may occur, if the stress triaxiality is sufficiently high. The effect of neighbouring voids on such unstable cavity growth is studied here by comparing two different models. The first model considers a periodic array...... voids so far apart that the radius of the plastic zone around each void is less than 1% of the current spacing between the voids, can still affect each others at the occurrence of a cavitation instability such that one void stops growing while the other grows in an unstable manner. On the other hand...

  9. IS POLARIS LEAVING THE CEPHEID INSTABILITY STRIP?

    OpenAIRE

    Turner, D. G.

    2017-01-01

    Although Polaris is generally regarded as an overtone pulsator that may soon switch to pulsation in the fundamental mode, it is argued that the variable is actually crossing the instability strip for the first time and is in the process of leaving the instability strip altogether. The luminosity of Polaris inferred from its optical F3 V companion, as well as from A, F, and G-type stars lying within a few degrees of it and populating a group main sequence coincident with that for Polaris B...

  10. Methods for Simulating the Heavy Core Instability

    Directory of Open Access Journals (Sweden)

    Chang Philip

    2013-04-01

    Full Text Available Vortices have been proposed as the sites of planet formation, where dust collects and grows into planetesimals, the building blocks of planets. However, for very small dust particles that can be treated as a pressure-less fluid, we have recently discovered the “heavy core” instability, driven by the density gradient in the vortex. In order to understand the eventual outcome of this instability, we need to study its non-linear development. Here, we describe our ongoing work to develop highly accurate numerical models of a vortex with a density gradient embedded within a protoplanetary disk.

  11. Heuristic explanation of journal bearing instability

    Science.gov (United States)

    Crandall, S. H.

    1982-01-01

    A fluid-filled journal bearing is viewed as a powerful pump circulating fluid around the annular space between the journal and the bearing. A small whirling motion of the journal generates a wave of thickness variation progressing around the channel. The hypothesis that the fluid flow drives the whirl whenever the mean of the pumped fluid velocity is greater than the peripheral speed of the thickness variation wave is discussed and compared with other simple explanations of journal bearing instability. It is shown that for non-cavitation long bearings the hypothesis predicts instability onset correctly for unloaded bearings but gradually overpredicts the onset speed as the load is increased.

  12. Efficiency Versus Instability in Plasma Accelerators

    Energy Technology Data Exchange (ETDEWEB)

    Lebedev, Valeri [Fermilab; Burov, Alexey [Fermilab; Nagaitsev, Sergei [Fermilab

    2017-01-05

    Plasma wake-field acceleration in a strongly nonlinear (a.k.a. the blowout) regime is one of the main candidates for future high-energy colliders. For this case, we derive a universal efficiency-instability relation, between the power efficiency and the key instability parameter of the witness bunch. We also show that in order to stabilize the witness bunch in a regime with high power efficiency, the bunch needs to have high energy spread, which is not presently compatible with collider-quality beam properties. It is unclear how such limitations could be overcome for high-luminosity linear colliders.

  13. Modulational instability in periodic quadratic nonlinear materials

    DEFF Research Database (Denmark)

    Corney, Joel Frederick; Bang, Ole

    2001-01-01

    We investigate the modulational instability of plane waves in quadratic nonlinear materials with linear and nonlinear quasi-phase-matching gratings. Exact Floquet calculations, confirmed by numerical simulations, show that the periodicity can drastically alter the gain spectrum but never completely...... removes the instability. The low-frequency part of the gain spectrum is accurately predicted by an averaged theory and disappears for certain gratings. The high-frequency part is related to the inherent gain of the homogeneous non-phase-matched material and is a consistent spectral feature....

  14. The Rossby wave instability in protoplanetary disks

    Directory of Open Access Journals (Sweden)

    Meheut H.

    2013-04-01

    Full Text Available The Rossby wave instability has been proposed as a mechanism to transport angular momentum in the dead zone of protoplanetary disks and to form vortices. These vortices are of particular interest to concentrate solids in their centres and eventually to form planetesimals. Here we summarize some recent results concerning the growth and structure of this instability in radially and vertically stratified disks, its saturation and non-linear evolution. We also discuss the concentration of solids in the Rossby vortices including vertical settling.

  15. Plasma wave instabilities in nonequilibrium graphene

    DEFF Research Database (Denmark)

    Aryal, Chinta M.; Hu, Ben Yu-Kuang; Jauho, Antti-Pekka

    2016-01-01

    We study two-stream instabilities in a nonequilibrium system in which a stream of electrons is injected into doped graphene. As with equivalent nonequilibrium parabolic band systems, we find that the graphene systems can support unstable charge-density waves whose amplitudes grow with time. We...... determine the range of wave vectors q that are unstable, and their growth rates. We find no instability for waves with wave vectors parallel or perpendicular to the direction of the injected carriers. We find that, within the small-wave-vector approximation, the angle between q and the direction...

  16. Shape instability of a magnetic elastomer membrane

    Energy Technology Data Exchange (ETDEWEB)

    Raikher, Yu L; Stolbov, O V [Institute of Continuous Media Mechanics, Ural Branch of RAS, 614013 Perm (Russian Federation); Stepanov, G V [State Scientific Center ' Institute of Chemistry and Technology of Organoelement Compounds' , 11123 Moscow (Russian Federation)], E-mail: raikher@icmm.ru

    2008-08-07

    Shape instability occurring in a thin plate (membrane) made of a soft magnetoelastic material under a uniform magnetic field is predicted and analysed. The instability onset is shown to be similar to the second-order transition; the dependence of the threshold field on the magnetic and geometric parameters of the membrane is derived analytically; the membrane shapes (domes) are evaluated with the aid of numerical simulation. The theory proposed is in general agreement with experiments performed on a siloxane rubber/iron carbonyl composite. (fast track communication)

  17. Computing Instability In Combustion Of Liquid Propellants

    Science.gov (United States)

    Chen, Yen-Sen; Shang, Huan-Min

    1995-01-01

    Computational fluid dynamics (CFD) code developed for use in design analyses of flow instabilities associated with combustion of sprayed liquid propellants in rocket engines. Code also contributes to design of improved commercial sprayed-fuel combustors in furnaces and jet engines. Proves robust, user-friendly software tool with comprehensive analysis capability. Enables characterization of stability or instability of engine in terms of such physically meaningful parameters as initial conditions of spray, spatial distribution of ratio between concentrations of fuel and oxidizer at injector faces, geometry of combustor, and configurations of baffles.

  18. STRUCTURAL STRESS RELAXATION IN STAINLESS INSTABILITY STEEL

    Directory of Open Access Journals (Sweden)

    S. Lyabuk

    2017-06-01

    Full Text Available The approach to the description of conditions of martensitic transformation in austenitic steel is advanced. Transformation induced hardening is the result of Le Chatelier principle in instability alloys. The phase transformation in austenitic instability stainless steel is the cause of reduction of grain refining and increase of strength. It was experimentally shown that physical-mechanical characteristics of the prepared materials were defined by the structure and inhomogeneous distribution of the hardening phase within a grain. The reasons for high thermal stability of inverse austenitic were established. The factors determining the inverse austenitic relaxation resistibility and resources for its increasing were revealed.

  19. Composition driven structural instability in perovskite ferroelectrics

    Directory of Open Access Journals (Sweden)

    Chao Xu

    2017-04-01

    Full Text Available Ferroelectric solid solutions usually exhibit enhanced functional properties at the morphotropic phase boundary separating two ferroelectric phases with different orientations of polarization. The underlying mechanism is generally associated with polarization rotational instability and the flattened free energy profile. In this work we show that the polarization extensional instability can also be induced at the morphotropic phase boundary beyond the reported polar-nonpolar phase boundary. The piezoelectricity enhanced by this mechanism exhibits excellent thermal stability, which helps to develop high performance piezoelectric materials with good temperature stability.

  20. White-light parametric instabilities in plasmas.

    Science.gov (United States)

    Santos, J E; Silva, L O; Bingham, R

    2007-06-08

    Parametric instabilities driven by partially coherent radiation in plasmas are described by a generalized statistical Wigner-Moyal set of equations, formally equivalent to the full wave equation, coupled to the plasma fluid equations. A generalized dispersion relation for stimulated Raman scattering driven by a partially coherent pump field is derived, revealing a growth rate dependence, with the coherence width sigma of the radiation field, scaling with 1/sigma for backscattering (three-wave process), and with 1/sigma1/2 for direct forward scattering (four-wave process). Our results demonstrate the possibility to control the growth rates of these instabilities by properly using broadband pump radiation fields.