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Sample records for street-vended chili sauces

  1. Microbial Hazards of Street-Vended Grilled Chicken Intestine

    Directory of Open Access Journals (Sweden)

    Ma. Patricia Azanza

    1998-12-01

    Full Text Available Microbial hazards associated with street-vended grilled chicken intestine (isaw were studied. Grilling of isaw effected ≥89.00% decrease in the total microbial load of the sample. Cooked isaw contained about 105-106 cfu/g aerobic plate counts and 103-104 MPN/g coliform counts. Salmonella per 25 g sample was isolated from cooked isaw samples. Grilling eliminated Staphylococcus aureus and Listeria monocytogenes cells initially present in pre-cooked samples. Different sauces of isaw showed increasing numbers of total aerobic microorganisms and coliform during vending operations. The total plate counts and coliform counts of the sour sauce, which ranged from 103-105 cfu/g and 101 MPN/g, respectively, were observed to be lower than those found in the sweet sauce. Sources of microbial contaminants of grilled chicken isaw included the natural flora of the raw materials, contaminations from food-contact surfaces, bamboo skewers, and the hands of the food handlers. Among the critical control points identified in the street-vending operation of chicken isaw were the control of time and temperature during cooking and hold-on periods during vending operations.

  2. Bacterial contamination of street vending food in Kumasi, Ghana ...

    African Journals Online (AJOL)

    Street vending foods are readily available sources of meals for many people but the biological safe-ty of such food is always in doubt. The aim of this study is to ascertain bacterial isolate and deter-mine total counts of bacterial species responsible for the contamination of the street vending food in Kumasi so as to determine ...

  3. Botulism associated with commercially canned chili sauce--Texas and Indiana, July 2007.

    Science.gov (United States)

    2007-08-03

    On July 7 and July 11, 2007, public health officials in Texas and Indiana, respectively, reported to CDC four suspected cases of foodborne botulism, two in each state. Investigations conducted by state and local health departments revealed that all four patients had eaten brands of Castleberry's hot dog chili sauce before illness began. Botulinum toxin type A was detected in the serum of one Indiana patient and in a leftover chili mixture obtained from his home. CDC informed the Food and Drug Administration (FDA) of the apparent link between illness and consumption of the chili sauce. On July 18, FDA issued a consumer advisory, and the manufacturer, Castleberry's Food Company (Augusta, Georgia), subsequently recalled the implicated brand and several other products produced in the same set of retorts (commercial-scale pressure cookers for processing canned foods) at the same canning facility. Examination of the canning facility in Georgia during the outbreak investigation had identified deficiencies in the canning process. On July 19, the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) issued a press release that announced a recall of chili and certain meat products from the Castleberry canning facility and provided recommendations to consumers. That recall was expanded on July 21 to include additional canned products. A fifth case of botulism potentially linked to one of the recalled products is under investigation in California. This report describes the ongoing investigation by members of OutbreakNet and others and the measures undertaken to control the outbreak, which is the first outbreak of foodborne botulism in the United States associated with a commercial canning facility in approximately 30 years. Clinicians should be vigilant for symptoms of botulism, including symmetric cranial nerve palsies, especially if accompanied by descending flaccid paralysis. Consumers should not eat any of the recalled chili sauce or other recalled

  4. Street vending and informal economy: Survey data from Cali, Colombia.

    Science.gov (United States)

    Martinez, Lina M; Estrada, Daniela

    2017-10-01

    This data brief describes data collected in Cali, Colombia about the economic dynamic and socioeconomic conditions of street vendors in the city. The study was conducted between 2014 and 2016 in two populated sites in terms of formal and informal commerce in the city. We present the methodology followed in the study, location of street vending sites and type of data collected to approximate to the economic dimension of street vending. Data collected contains information about sociodemographic characteristics, life satisfaction, business operation and characteristics, income and expenses, official license for operation. This information is linked to the publication (Martinez et al., 2017) [1].

  5. Safety of street vended meat products - chicken and beef suya ...

    African Journals Online (AJOL)

    leftover, heated, spiced and roasted suya of the following day, were collected from three locations in Ibadan metropolis, to identify the specific microorganisms in street vended chicken and beef suya and measure the microbial count at each stage of handling from the raw state to marketing and consumption. The plate count ...

  6. Bacteria associated with street vended foods: implications to food ...

    African Journals Online (AJOL)

    Street vended foods were analysed for the bacterial load and the presence of pathogenic and/or potentially pathogenic bacteria. The foods were collected randomly from ambulatory and stationary vendors and analysed individually and then categorized as meats, salads and carbohydrates. The microbial analysis indicated ...

  7. A Study on Shelf Life Prolonging Process of Chili Soy Sauce in Malaysian SMEs’ (Small Medium Enterprise)

    Science.gov (United States)

    Mat Sharif, Zainon Binti; Taib, Norhasnina Binti Mohd; Yusof, Mohd Sallehuddin Bin; Rahim, Mohammad Zulafif Bin; Tobi, Abdul Latif Bin Mohd; Othman, Mohd Syafiq Bin

    2017-05-01

    This research paper presents the possible solutions to prolong the shelf life of spicy (chili) soy sauce. The current spicy soy sauce formulation is without adding preservative which result in shorter shelf life. It is suggested to add chemical preservative to this spicy soy sauce in order to prolong its shelf life without jeopardising its prevailing taste. The proposed preservative is sodium benzoate. It is hope that by adding sodium benzoate, it can prolong the shelf life of the products from one year to two years without jeopardising the taste and quality of the products. The problem to extend the shelf life of spicy (chilli) soy sauce was 100% solved. The product could be extended to 2 years without adding any preservative (sodium benzoate) as the main raw material (soy sauce) purchased from “Kicap Jalen” had been added sodium benzoate as their preservative to prolong the soy sauce shelf life. All the physicochemical and nutritional analysis shown good results. As for the microbiological analysis, all the 3 samples shown good results on the total plate count.

  8. National outbreak of type a foodborne botulism associated with a widely distributed commercially canned hot dog chili sauce.

    Science.gov (United States)

    Juliao, Patricia C; Maslanka, Susan; Dykes, Janet; Gaul, Linda; Bagdure, Satish; Granzow-Kibiger, Lynae; Salehi, Ellen; Zink, Donald; Neligan, Robert P; Barton-Behravesh, Casey; Lúquez, Carolina; Biggerstaff, Matthew; Lynch, Michael; Olson, Christine; Williams, Ian; Barzilay, Ezra J

    2013-02-01

    On 7 and 11 July 2007, health officials in Texas and Indiana, respectively, reported 4 possible cases of type A foodborne botulism to the US Centers for Disease Control and Prevention. Foodborne botulism is a rare and sometimes fatal illness caused by consuming foods containing botulinum neurotoxin. Investigators reviewed patients' medical charts and food histories. Clinical specimens and food samples were tested for botulinum toxin and neurotoxin-producing Clostridium species. Investigators conducted inspections of the cannery that produced the implicated product. Eight confirmed outbreak associated cases were identified from Indiana (n = 2), Texas (n = 3), and Ohio (n = 3). Botulinum toxin type A was identified in leftover chili sauce consumed by the Indiana patients and 1 of the Ohio patients. Cannery inspectors found violations of federal canned-food regulations that could have led to survival of Clostridium botulinum spores during sterilization. The company recalled 39 million cans of chili. Following the outbreak, the US Food and Drug Administration inspected other canneries with similar canning systems and issued warnings to the industry about the danger of C. botulinum and the importance of compliance with canned food manufacturing regulations. Commercially produced hot dog chili sauce caused these cases of type A botulism. This is the first US foodborne botulism outbreak involving a commercial cannery in >30 years. Sharing of epidemiologic and laboratory findings allowed for the rapid identification of implicated food items and swift removal of potentially deadly products from the market by US food regulatory authorities.

  9. Changing Household Dynamics: Children's American Generational Resources in Street Vending Markets

    Science.gov (United States)

    Estrada, Emir

    2013-01-01

    This article prompts a re-visioning of segmented assimilation theory by examining the household dynamics and consequences that occur when Latino immigrant children and youth become active contributors to family street vending businesses. Based on participant observation and 20 in-depth interviews with Latino children who work with their immigrant…

  10. Assessment of Quality and Safety of Street-vended Fried West ...

    African Journals Online (AJOL)

    This study was carried out to assess the quality and safety of street-vended fried West African ilisha (Ilisha africana) from major markets in Ibadan, Oyo State, Nigeria. A total number of 100 fried fish samples obtained from ten major markets in Ibadan, Oyo State, Nigeria were analysed in the laboratory for: proximate ...

  11. Listeria spp. in Street-Vended Ready-to-Eat Foods

    Science.gov (United States)

    El-Shenawy, Moustafa; El-Shenawy, Mohamed; Mañes, Jordi; Soriano, Jose M.

    2011-01-01

    Street-vended ready-to-eat food sold in Egypt, including sandwiches and dishes of traditional food, was examined for the presence of Listeria species. Out of 576 samples, 24% were found to contain Listeria species. L. monocytogenes and L. innocua were isolated from 57% and 39% of the contaminated samples, respectively. Other Listeria spp. were detected with lower frequency. L. monocytogenes of ≥103 CFU/g were detected in 7% of the total examined samples, which represent 49% of the contaminated food samples (meat, poultry, seafood, dairy products, and products of plant origin). Most of the samples contaminated by L. monocytogenes had high levels of total viable bacterial counts. The results obtained may help to clarify the epidemiology of listeriosis in the country and draw the attention of the decision makers to issue hygienic regulations for food processing industries as well as street vendors in order to ensure safe street-vended ready-to-eat food. PMID:22194742

  12. Antimicrobial resistance and typing of Salmonella isolated from street vended foods and associated environment.

    Science.gov (United States)

    Anukampa; Shagufta, Bi; Sivakumar, M; Kumar, Surender; Agarwal, Rajesh Kumar; Bhilegaonkar, Kiran Narayan; Kumar, Ashok; Dubal, Zunjar Baburao

    2017-07-01

    The present study was carried out to find out the occurrence and types of Salmonella present in street vended foods and associated environment, and their resistance pattern against various antibiotics. About 1075 street vended food and associated environment samples were processed for isolation and confirmation of different Salmonella spp. by targeting gene specific inv A gene and serotype specific Sdf I, Via B and Spy genes by PCR. Selected Salmonella isolates were screened for antibiotic resistance by using Baeur-Kirby disk diffusion test. Out of 1075 samples, only 31 (2.88%) isolates could be amplified the inv A gene of which 19 could be recovered from meat vendors; 8 from egg vendors while remaining 4 from milk vendors. Though, majority of Salmonella recovered from raw foods the ready-to-eat food like chicken gravy and rasmalai also showed its presence which pose a serious public health threat. Overall, 19, 6 and 1 isolates of S. Typhimurium, S. Enteritidis and S. Typhi could be detected by PCR while remaining 5 isolates could not be amplified suggesting other type of Salmonella. Selected Salmonella isolates were completely resistance to Oxacillin (100%) followed by Cefoxitin (30.43%) and Ampicillin (26.10%). Thus, it is observed that the street vended foods of animal origin and associated environment play an important role in transmission of food borne pathogens including Salmonella .

  13. Identification of specific microorganisms in fresh squeezed street vended fruit juices

    Directory of Open Access Journals (Sweden)

    K Sahithi Reddy

    2016-01-01

    Full Text Available Introduction: In developing country like India, street foods such as salads and fresh cut fruits are widely consumed. Among all street foods, fruit juices are common beverages, consumed more because of higher consumer preference both in terms of taste and health. Moreover, there is a dearth of Indian studies on contamination of street vended fruit juices. Aim: To determine the pH and specific microorganisms in freshly squeezed street vended fruit juices. Materials and Methods: Four fruit juices i.e., Grapes, Sweet Lime, Pineapple and Sapota were chosen for the study. Juices were collected in summer season in months between April and June 2013. Ten samples of 50 ml each fruit juice was collected in sterile bottles from various street vendors of Dilshuknagar area of Hyderabad city. Transportation of samples to Food Toxicology laboratory, National Institute of Nutrition was done in the ice box and processing was done within 2–4 h. Results: All juices showed bacterial contamination except one sample of grape juice. Pineapple juice samples showed the high bacterial contamination with all samples positive for fecal coliforms and Shigella spp. (100%. Salmonella spp. was detected only in one sample of Sapota juice (10%. Significant difference among fruit juices for prevalence of microorganisms was seen only for Escherichia coli (P = 0.03 with least count in Grape juice (20%. Conclusion: Freshly squeezed street vended fruit juices were contaminated with pathogenic bacteria, which significantly attributed to public health problem.

  14. Listeria spp. in Street-Vended Ready-to-Eat Foods

    OpenAIRE

    El-Shenawy, Moustafa; El-Shenawy, Mohamed; Ma?es, Jordi; Soriano, Jose M.

    2011-01-01

    Street-vended ready-to-eat food sold in Egypt, including sandwiches and dishes of traditional food, was examined for the presence of Listeria species. Out of 576 samples, 24% were found to contain Listeria species. L. monocytogenes and L. innocua were isolated from 57% and 39% of the contaminated samples, respectively. Other Listeria spp. were detected with lower frequency. L. monocytogenes of ≥103 CFU/g were detected in 7% of the total examined samples, which represent 49% of the contamina...

  15. INVESTIGATION OF FOULING DEPOSIT FORMATION DURING PASTEURIZATION OF CHILI SAUCE BY USING LAB-SCALE CONCENTRIC TUBE-PASTEURIZER

    Directory of Open Access Journals (Sweden)

    NUR ATIKA ALI

    2014-06-01

    Full Text Available This paper investigates the characteristics of fouling deposits obtained from chilli sauce pasteurization. A lab-scale concentric tube-pasteurizer was used to pasteurize the chilli sauce at 0.712 kg/min and 90±5°C. It was operated for 3 hours. Temperature changes were recorded during pasteurization and the data was used to plot the heat transfer profile and the fouling resistance profile. The thickness of the fouling deposit was also measured and the image was taken for every hour. The fouling deposit was collected at every hour to test its stickiness, hardness and flow behaviour. Proximate analysis was also performed and it shows that the fouling deposit from the chilli sauce is categorized as carbohydrate-based fouling deposits. Activation energy of chilli sauce is 7049.4 J.mole-1 which shows a greater effect of temperature on the viscosity. The hardness, stickiness of fouling deposit and the heat resistance increases as the chilli sauce continuously flows inside the heat exchanger.

  16. Listeria spp. in Street-Vended Ready-to-Eat Foods

    Directory of Open Access Journals (Sweden)

    Moustafa El-Shenawy

    2011-01-01

    Full Text Available Street-vended ready-to-eat food sold in Egypt, including sandwiches and dishes of traditional food, was examined for the presence of Listeria species. Out of 576 samples, 24% were found to contain Listeria species. L. monocytogenes and L. innocua were isolated from 57% and 39% of the contaminated samples, respectively. Other Listeria spp. were detected with lower frequency. L. monocytogenes of ≥103 CFU/g were detected in 7% of the total examined samples, which represent 49% of the contaminated food samples (meat, poultry, seafood, dairy products, and products of plant origin. Most of the samples contaminated by L. monocytogenes had high levels of total viable bacterial counts. The results obtained may help to clarify the epidemiology of listeriosis in the country and draw the attention of the decision makers to issue hygienic regulations for food processing industries as well as street vendors in order to ensure safe street-vended ready-to-eat food.

  17. Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia.

    Science.gov (United States)

    Shiningeni, Daphney; Chimwamurombe, Percy; Shilangale, Renatus; Misihairabgwi, Jane

    2018-05-31

    To determine the prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia, a total of 96 street vended ready to eat meat samples were evaluated. Prevalences of 42%, 52%, 15%, 6% and 83% were observed for Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Shigella and Enterobacteriaceae respectively, while the highest aerobic plate counts were 7.74 Log 10 cfu/g, 5.67 Log 10 cfu/g, 5.12 Log 10 cfu/g , 4.56 Log 10 cfu/g, 3.3 Log 10 cfu/g, 5.75 Log 10 cfu/g respectively. Unsatisfactory microbial levels were 32% for aerobic plate count, 26% for Enterobacteriaceae, 35% for Escherichia coli, 11% for Listeria monocytogenes, 7% for Staphylococcus aureus and 6% for Shigella. Salmonella was detected in 11% and 40% of samples from two suburbs. The unsatisfactory microbiological quality of some ready-to-eat meats necessitates the provision of training on food safety and hygiene to street vendors for consumer protection. Copyright © 2018 Elsevier Ltd. All rights reserved.

  18. THE INFLUENCE OF SALT CONTENT AT DIFFERENT CONCENTRATIONS OF TERASI TO THE SENSORY CHARACTERISTICS OF SAMBAL TERASI, THE CHILI SAUCE ADDED WITH TERASI.

    Science.gov (United States)

    Ambarita, N T Damanik; De Meulenaer, B

    2015-01-01

    The type of terasi (the Indonesian seafood fermented paste) and the ingredients used can give sambal terasi (ST), the chili sauce added with terasi, its identity and taste distinction. Inherit from its production, salt content differs the flavor(s) of product added with terasi. This research explored the role of terasi salt content, either from the origin of terasi or by salt adjustment, to the products acceptability and sensory characteristics perceived during subsequent sensorial evaluations. Six types of terasi were characterized based on the proximate and salt content, and prepared as STs with and without salt adjustment at several terasi concentrations. 118 panelists conducted sensory evaluations for overall acceptability at 12.5% terasi; at lower concentration specific tastes (sweet, bitter, salty, sour, umami, fishy and rebon) were characterized by 80 panelists. Results showed that the acceptance of ST is more due to its innate origin salt content and to the suitability saltiness perceived. The specific odor of terasi, combining with other taste(s), when prepared at higher terasi concentration as practiced in restaurant, home and commercial products showed masking effect(s). After saltiness adjusted, different types of terasi showed different taste characteristics. Preferred ST were different between higher and lower concentration. Better tastes characteristics and stronger spices taste were found at lower salt content (and terasi concentration).

  19. Effective extraction and simultaneous determination of Sudan dyes from tomato sauce and chili-containing foods using magnetite/reduced graphene oxide nanoparticles coupled with high-performance liquid chromatography.

    Science.gov (United States)

    Zhang, Ming-Yue; Wang, Man-Man; Hao, Yu-Lan; Shi, Xin-Ran; Wang, Xue-Sheng

    2016-05-01

    A simple, effective, and robust magnetic solid-phase extraction method was developed using magnetite/reduced graphene oxide nanoparticles as the adsorbent for the simultaneous determination of Sudan dyes (I, II, III, and IV) in foodstuffs. The magnetite/reduced graphene oxide nanoparticles were characterized by X-ray diffraction, scanning electron microscopy, and vibrating sample magnetometry. The extraction parameters including extraction time, elution solution, and elution time and volume were investigated in detail. Such magnetite/reduced graphene oxide nanoparticles based magnetic solid-phase extraction in combination with high-performance liquid chromatography and variable wavelength detection gave the detection limits of 3-6 μg/kg for Sudan I-IV in chili sauce, tomato sauce, chili powder, and chili flake samples. The recoveries were 79.6-108% at three spiked levels with the intra- and inter-day relative standard deviations of 1.2-8.6 and 4.5-9.6%, respectively. The feasibility was further performed by a comparison with commercial alumina-N. This method is suitable for the routine analysis of Sudan dyes due to its sensitivity, simplicity, and low cost. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  20. Safety assessment of street vended juices in Multan-Pakistan: A study on prevalence levels of trace elements

    OpenAIRE

    Saeed Akhtar; Tariq Ismail; Muhammad Riaz

    2015-01-01

    Street vended juices are most commonly available, accessible and economical nutritional food sources of poor slums in developing economies like Pakistan. Study was undertaken to elucidate impact of industrialization, agro chemicals induction in agronomic practices and food processing hygiene measurements on food chain heavy metals intoxication. If overlooked, certain quality risks associated either with fresh produce or processed commodity might initiate food intoxication.In order to understa...

  1. Classification of chilli sauces: Multivariate pattern recognition using selected GCMS retention time peaks of chilli sauces samples

    International Nuclear Information System (INIS)

    Low, Kah Hin; Sharifuddin Mohd Zain; Mohd Radzi Abas

    2008-01-01

    As a preliminary work on the possibility of separating classes of chili sauces based on taste or customer preferences, organic compounds from different kinds of chili sauces of various brands were separated and analyzed by gas chromatography/ mass spectrometry (GC/ MS). It was found that these organic compounds do form a basis for separation of different types of sauces. The similarity and dissimilarity of chromatograms due to the organic composition of the chili sauces were explored by multivariate pattern recognition techniques based on cluster analysis (CA) and principal component analysis (PCA). Both CA and PCA results exhibit four linearly separable classes, namely general sauces, hot sauces, sauces with benzoic acid and sauces with garlic. It was concluded that by using chosen retention peaks in the chromatograms of various sauce samples as multivariate features, CA and PCA can be successfully used to reveal the natural clusters existing in chili sauces according to their organic composition. (author)

  2. MICROBIAL CONTAMINATION OF STREET VENDED FOODS FROM A UNIVERSITY CAMPUS IN BANGLADESH.

    Science.gov (United States)

    Islam, Sufia; Nasrin, Nishat; Rizwan, Farhana; Nahar, Lutfun; Bhowmik, Adity; Esha, Sayma Afrin; Talukder, Kaisar Ali; Akter, Mahmuda; Roy, Ajoy; Ahmed, Muniruddin

    2015-05-01

    The microbiological quality of street vended food samples from Dhaka, Bangladesh was evaluated. The objective of the study was to identify the presence of common pathogens (Escherichia coli, Shigella spp, Salmonella and Vibrio spp) and to describe the molecular characterization of E coli, a commonly found pathogen in various street foods. Fifty food samples were collected from fixed and mobile vendors from two sampling locations (Mohakhali and Aftabnagar) in Dhaka city, Bangladesh. The tested samples included deep fried and fried snacks; quick lunch items; pickles; fruit chutney; baked items; spicy, sour and hot snacks etc: Juices, tamarind water and plain drinking water were also tested. Sterile polythene bags were used for collecting 200 g of each category of samples. They were tested for the presence of microorganisms following conventional microbiological processes. Biochemical tests followed by serology were done for the confirmation of Shigella and Salmonella. Serological reaction was carried out for confirmation of Vibrio spp. DNA was isolated for the molecular characterization to detect the pathogenic E. coli by polymerase chain reaction (PCR). Out of 50 food samples, six (12%) were confirmed to contain different species of E. coli and Shigella. Molecular characterization of E. coli revealed that three samples were contaminated with enteroaggregative E. coli (EAEC) and one was contaminated with enterotoxigenic E. coli (ETEC). Shigellaflexneri X variant was detected in one food item and Shigella flexneri 2a was found in drinking water. All these enteric pathogens could be the potential cause for foodborne illnesses.

  3. Study on a model of street vended food choices by Korean high school students.

    Science.gov (United States)

    Cho, Kiwoong; Park, Sanghyun; Joo, Nami

    2011-10-01

    Street vended food (SVF) includes food and beverages prepared and sold outdoors or in public areas by street merchants for consumption on the scene or later without further preparation. Due to its low price and convenience, SVF has been popular in Korea for a long time, particularly with high school students. Beyond Korea, SVF is also popular in southeast Asia and southern Africa in the form of ready-to-eat food. This study on high school students, who are main consumers of SVF in Korea, focused on the factors that affect consumer loyalty. The study was performed by questionnaire and used AMOS software to develop a structural equation model. The results of verifying the model's fidelity were χ(2) = 685.989, df = 261, GFI = 0.851, AGFI = 0.814, NFI = 0.901, CFI = 0.907, RMR = 0.048, indicating a satisfying structural model. SVF quality and service, emotional response, and the physical environment had a statistically significant effect on consumer loyalty. In contrast, SVF sanitation had no statistically significant effect on consumer loyalty. Based on these results, the sanitary management of SVF needs to be addressed immediately combined with education for SVF providers to maintain a clean environment.

  4. Quantitative risk assessment of E. coli in street-vended cassava-based delicacies in the Philippines

    Science.gov (United States)

    Mesias, I. C. P.

    2018-01-01

    In the Philippines, rootcrop-based food products are gaining popularity in street food trade. However, a number of street-vended food products in the country are reported to be contaminated with E. coli posing possible risk among consumers. In this study, information on quantitative risk assessment of E. coli in street-vended cassava-based delicacies was generated. The assessment started with the prevalence and concentration of E. coli at post production in packages of the cassava-based delicacies. Combase growth predictor was used to trace the microbial population of E. coli in each step of the food chain. The @Risk software package, version 6 (Palisade USA) was used to run the simulations. Scenarios in the post-production to consumption pathway were simulated. The effect was then assessed in relation to exposure to the defined infective dose. In the worst case scenario, a minimum and most likely concentration of 6.3 and 7.8 log CFU of E. coli per serving respectively were observed. The simulation revealed that lowering the temperature in the chain considerably decreased the E. coli concentration prior to consumption and subsequently decreased the percentage of exposure to the infective dose. Exposure to infective dose however was increased with longer lag time from postproduction to consumption.

  5. Safety assessment of street vended juices in Multan-Pakistan: A study on prevalence levels of trace elements

    Directory of Open Access Journals (Sweden)

    Saeed Akhtar

    2015-08-01

    Full Text Available Street vended juices are most commonly available, accessible and economical nutritional food sources of poor slums in developing economies like Pakistan. Study was undertaken to elucidate impact of industrialization, agro chemicals induction in agronomic practices and food processing hygiene measurements on food chain heavy metals intoxication. If overlooked, certain quality risks associated either with fresh produce or processed commodity might initiate food intoxication.In order to understand gravity of the issue, street vended freshly drawn juices extracted from the food crops (orange, sugarcane, carrot and mango cultivated in Southern Punjab peri-urban areas and country sides were evaluated for microelements and heavy metals load in summer and winter 2012. The safety study of juices depicted higher concentration of lead (Pb and cadmium (Cd breaching international safety limits implemented in the country. However some microelements (Fe, Zn, Mn were found below the prescribed maximum tolerant limits. The study concluded prevalence of higher concentration of some toxic heavy metals as a serious breach of threshold levels potentially compromising consumer’s safety.

  6. Safety assessment of street vended juices in Multan-Pakistan: A study on prevalence levels of trace elements

    Directory of Open Access Journals (Sweden)

    Saeed Akhtar

    2015-07-01

    Full Text Available Street vended juices are most commonly available, accessible and economical nutritional food sources of poor slums in developing economies like Pakistan. Study was undertaken to elucidate impact of industrialization, agro chemicals induction in agronomic practices and food processing hygiene measurements on food chain heavy metals intoxication. If overlooked, certain quality risks associated either with fresh produce or processed commodity might initiate food intoxication.In order to understand gravity of the issue, street vended freshly drawn juices extracted from the food crops (orange, sugarcane, carrot and mango cultivated in Southern Punjab peri-urban areas and country sides were evaluated for microelements and heavy metals load in summer and winter 2012. The safety study of juices depicted higher concentration of lead (Pb and cadmium (Cd breaching international safety limits implemented in the country. However some microelements (Fe, Zn, Mn were found below the prescribed maximum tolerant limits. The study concluded prevalence of higher concentration of some toxic heavy metals as a serious breach of threshold levels potentially compromising consumer’s safety.

  7. Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal.

    Science.gov (United States)

    Cardinale, E; Perrier Gros-Claude, J D; Tall, F; Guèye, E F; Salvat, G

    2005-08-25

    Our objective was to investigate the Salmonella and Campylobacter contamination of traditional ready-to-eat street-vended poultry dishes and to assess the association of some restaurant characteristics and cooking practices with the contamination of these meals. One hundred and forty-eight street-restaurants were studied from January 2003 to April 2004 in Dakar. A questionnaire was submitted to the managers, and samples of ready-to-eat poultry dishes were taken. Salmonella spp. was isolated in 20.1% of the 148 street-restaurants studied and in 10.1% samples of poultry dishes. The most prevalent serovars isolated were Salmonella hadar, Salmonella enteritidis and Salmonella brancaster. Campylobacter jejuni was detected in only 3 restaurants and 3 poultry dishes. Not peeling and not cleaning vegetables and other ingredients during meal preparation (OR=3.58), dirty clothing for restaurant employees (OR=4.65), reheating previously cooked foods (OR=5.2), and no kitchen and utensils disinfection (OR=3.47) were associated with an increasing risk of Salmonella contamination. Adequate cooking procedures decreased the risk of Salmonella contamination (OR=0.15).

  8. Ready-to-eat street-vended food as a potential vehicle of bacterial pathogens and antimicrobial resistance: An exploratory study in Porto region, Portugal.

    Science.gov (United States)

    Campos, Joana; Gil, Joana; Mourão, Joana; Peixe, Luísa; Antunes, Patrícia

    2015-08-03

    The ready-to-eat street vending commerce, as street mobile food vendors, has grown exponentially worldwide, representing in some countries a significant proportion of food consumed by the urban population. However, the microbiological food safety hazards of mobile vending units in industrialized countries are scarcely evaluated. To assess the microbiological quality and safety of this type of food and try to achieve the connection of its contamination with hygienic conditions of food-handlers, we analyzed hotdogs (n = 10), hamburgers (n = 10) and hands (n = 9) from ten street-vending trailers in the Porto region. Food and food-handler samples were tested for Enterobacteriaceae and coliform counts, Escherichia coli and coagulase-positive staphylococci counts/detection and presence of Salmonella. Aerobic mesophilic counts and detection of Listeria monocytogenes (Pulsed Field Gel Electrophoresis-PFGE and serotyping) were also tested in food samples. E. coli isolates were confirmed by MALDI-TOF and characterized for clonality (phylogenetic groups-PhG, PFGE and Multilocus Sequence Typing), antibiotic resistance (disk diffusion, PCR/sequencing) and intestinal pathogenic virulence factors (PCR/sequencing). All food samples presented poor microbiological quality (100% Enterobacteriaceae and coliforms; 20% E. coli (4 hamburgers, 4 trailers) and 20% (2 hamburgers/2 hotdogs, 3 trailers) were positive for L. monocytogenes (2 PFGE-types belonging to serotype 1/2a and 4b). Salmonella and coagulase-positive staphylococci were not detected. Food-handlers carried Enterobacteriaceae and coliforms (100%), E. coli (11%) and/or coagulase-positive staphylococci (44%). E. coli was detected in 12 samples (n = 30-food/food-handlers; phylogenetic groups A0/A1/B1) with 33% resistant to one or more antibiotics. Two multidrug resistant atypical E. coli pathotype strains (astA-ST165(CC165)/food-handler, eaeA-ST327/food) were detected. Three out of eight E. coli clonal lineages [ST409/ST976(CC10

  9. KANDUNGAN NATRIUM BEBERAPA JENIS SAMBAL KEMASAN SERTA UJI TINGKAT PENERIMAANNYA (THE SODIUM CONTENT OF SOME CHILLI SAUCES AND ITS SENSORY EVALUATION

    Directory of Open Access Journals (Sweden)

    Suryana Purawisastra

    2013-07-01

    Full Text Available ABSTRACT Background: Chili sauce is one the spice which is widely used in Indonesia. In making of the sauce, salt is added to increase the palatability of the chili sauce. In the past salt was the only source of sodium, however, nowadays there are some food additives containing sodium such as sodium benzoate becoming the source of sodium. At the moment, the chili sauce are available in the market, and in making those sauces, beside the addition of salt is also some food additive containing sodium were added.  The excessive of sodium intake is related to the risk of hypertension and kidney failure. Objectives: to analyze the sodium contents of 10 kinds of chili sauces available in the market and to evaluate the sensory of the sauce. Methods: Ten samples of chili sauce in various brands were bought from supermarket, and then analyzed its sodium content using the Flame photometer method. Its sensory evaluation was performed by the thirty-two of testers. Results: The sodium content of sauces was shown that the value of the content was varying significantly (p £ 0.05. The highest content was 9.03 mg per gram, and the lowest was 3.82 mg per gram. The others were spread out between the highest and the lowest. Whereas the sensory evaluation of the sauce indicated that the sauce containing the higher content of sodium was tend to be more acceptance than the lower one.  Conclusion: The sodium content of sauces in this study was varying between 9.03 to 3.82 mg per 100 g, whereas the sensory evaluation of the sauces revealed that the sauce which contained the higher content of sodium was more preference by the testers than the lower one. [Penel Gizi Makan 2010, 33(2: 173-179] Keywords: sodium content, chili sauce, food additives.

  10. A large and persistent outbreak of typhoid fever caused by consuming contaminated water and street-vended beverages: Kampala, Uganda, January - June 2015.

    Science.gov (United States)

    Kabwama, Steven Ndugwa; Bulage, Lilian; Nsubuga, Fred; Pande, Gerald; Oguttu, David Were; Mafigiri, Richardson; Kihembo, Christine; Kwesiga, Benon; Masiira, Ben; Okullo, Allen Eva; Kajumbula, Henry; Matovu, Joseph K B; Makumbi, Issa; Wetaka, Milton; Kasozi, Sam; Kyazze, Simon; Dahlke, Melissa; Hughes, Peter; Sendagala, Juliet Nsimire; Musenero, Monica; Nabukenya, Immaculate; Hill, Vincent R; Mintz, Eric; Routh, Janell; Gómez, Gerardo; Bicknese, Amelia; Zhu, Bao-Ping

    2017-01-05

    On 6 February 2015, Kampala city authorities alerted the Ugandan Ministry of Health of a "strange disease" that killed one person and sickened dozens. We conducted an epidemiologic investigation to identify the nature of the disease, mode of transmission, and risk factors to inform timely and effective control measures. We defined a suspected case as onset of fever (≥37.5 °C) for more than 3 days with abdominal pain, headache, negative malaria test or failed anti-malaria treatment, and at least 2 of the following: diarrhea, nausea or vomiting, constipation, fatigue. A probable case was defined as a suspected case with a positive TUBEX® TF test. A confirmed case had blood culture yielding Salmonella Typhi. We conducted a case-control study to compare exposures of 33 suspected case-patients and 78 controls, and tested water and juice samples. From 17 February-12 June, we identified 10,230 suspected, 1038 probable, and 51 confirmed cases. Approximately 22.58% (7/31) of case-patients and 2.56% (2/78) of controls drank water sold in small plastic bags (OR M-H  = 8.90; 95%CI = 1.60-49.00); 54.54% (18/33) of case-patients and 19.23% (15/78) of controls consumed locally-made drinks (OR M-H  = 4.60; 95%CI: 1.90-11.00). All isolates were susceptible to ciprofloxacin and ceftriaxone. Water and juice samples exhibited evidence of fecal contamination. Contaminated water and street-vended beverages were likely vehicles of this outbreak. At our recommendation authorities closed unsafe water sources and supplied safe water to affected areas.

  11. Molecular detection of mycobiota and aflatoxin contamination of chili

    Directory of Open Access Journals (Sweden)

    Gherbawy Youssuf A.

    2015-01-01

    Full Text Available Capsicum annuum grows in warm areas. Pepper production conditions require the drying of fruits by sunlight. During the drying processes, the crop is exposed to contamination by microorganisms, especially fungi. In this article, the isolation of mycobiota from retail markets and food restaurants of Taif city was studied. Crushed chili showed a high fungal load compared to chili sauce and chili powder, while chili powder showed a high occurrence of total aflatoxins (AFs. Aspergillus, Eurotium and Penicillium were the most common genera isolated from chili samples. Thirty-four samples (out of 60 were naturally contaminated with AFs ranging from 20 to 200 ppb. The total aflatoxin potential of 35 isolates of A. flavus, A. parasiticus and A. tamarri were studied. Seventy percent of A. flavus isolates were aflatoxigenic. The frequencies of aflatoxin biosynthesis genes aflR, nor-1, ver-1 and omtA were studied in aflatoxigenic and non-aflatoxigenic isolates of Aspergillus species collected in this study. All aflatoxigenic isolates (21 and 1 non-aflatoxigenic isolate of A. flavus showed DNA fragments that correspond to the complete set of the targeted genes. In conclusion, the high co-occurrence of Aspergillus species capable of producing aflatoxins, particularly in chili samples, suggests the need for more efficient control during processing and storage to reduce fungal contamination.

  12. A cross-cultural study of acceptability and food pairing for hot sauces.

    Science.gov (United States)

    Kim, Hyun-Jee; Chung, Seo-Jin; Kim, Kwang-Ok; Nielsen, Belinda; Ishii, Rie; O'Mahony, Michael

    2018-04-01

    This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries. Copyright © 2018 Elsevier Ltd. All rights reserved.

  13. Borderless teleradiology with CHILI.

    Science.gov (United States)

    Engelmann, U; Schroeter, A; Schwab, M; Eisenmann, U; Vetter, M; Lorenz, K; Quiles, J; Wolf, I; Evers, H; Meinzer, H P

    1999-01-01

    Teleradiology is one of the most evolved areas of telemedicine, but one of the basic problems which remains unsolved concerns system compatibility. The DICOM (Digital Imaging and Communications in Medicine) standard is a prerequisite, but it is not sufficient in all aspects. Examples of other currently open issues are security and cooperative work in synchronous teleconferences. Users without a DICOM radiological workstation would benefit from the ability to join a teleradiology network without any special tools. Drawbacks of many teleradiology systems are that they are monolithic in their software design and cannot be adapted to the actual user's environment. Existing radiological systems currently cannot be extended with additional software components. Consequently, every new application usually needs a new workstation with a different look and feel, which must be connected and integrated into the existing infrastructure. This paper introduces the second generation teleradiology system CHILI. The system has been designed to match both the teleradiology requirements of the American College of Radiology (ACR), and the functionality and usability needs of the users. The experiences of software developers and teleradiology users who participated in the first years of the clinical use of CHILI's predecessor MEDICUS have been integrated into a new design. The system has been designed as a component-based architecture. The most powerful communication protocol for data exchange and teleconferencing is the CHILI protocol, which includes a strong data security concept. The system offers, in addition to its own secure protocol, several different communication Methods: DICOM, classic e-mail, Remote Copy functions (RCP), File Transfer Protocol (FTP), the internet protocols HTTP (HyperText Transfer Protocol) and HTTPS (HyperText Transfer Protocol Secure),and CD-ROMs for off-line communication. These transfer METHODS allow the user to send images to nearly anyone with a

  14. CHILI: China Lijiang IFU

    Science.gov (United States)

    Hao, Lei

    2014-07-01

    Wide-field IFU technology on medium-size telescope provides a unique science capability that compliments larger future facilities. Here I introduce a program to employ a VIRUS-like unit on the 2.4 meter telescope in GaoMeiGu Observatory in LiJiang, China. We name the instrument "CHILI (China Lijiang IFU)". It will be an IFU with very large field of view at 1.8'x3.6'. We discuss its science capabilities and its potential benefit to the Chinese astronomical community.

  15. Soy sauce allergy.

    Science.gov (United States)

    Sugiura, K; Sugiura, M

    2010-07-01

    Soy sauce is well-known as a Japanese traditional seasoning, namely shoyu. Usually, shoyu means sauce made from soy. Shoyu does have not only benefits but also adverse effects. Soy sauce allergy which is not caused by soy or wheat allergy is rare. Our four patients developed cellulites and dermatitis around lips with irritation after a meal with shoyu. The age of the patients was 10, 35, 46 and 51 years; they were all female. These inflammations can be developed by two causes; first it can be caused by allergic reactions to shoyu; the second, it can be caused by histamine poisoning. It is important to determine whether inflammation is caused by allergic reactions or histamine poisoning. We determined the volume of histamine in some sauces and performed prick test and laboratory tests. Four patients had positive reactions by prick test after using some sauces. We suspected that histamine caused their symptoms, but nine normal volunteers had negative reactions. Patient's specific IgE score to soy and wheat was class 0. The results showed that the sauce made from soybean and broad bean contained histamine, but histamine in other sauces was not detected. In this study, we confirmed by prick test, four cases of soy sauce allergy, which was caused by some products during brewing. When patients with inflammations around mouth, after a meal containing or using soy sauce, are examined, it should be considered whether dermatitis or cellulites were developed by allergic reaction or by histamine poisoning.

  16. Psychorheology of tartar sauce

    Czech Academy of Sciences Publication Activity Database

    Štern, Petr; Panovská, Z.; Pokorný, J.

    2006-01-01

    Roč. 37, č. 5 (2006), s. 580-596 ISSN 0022-4901 R&D Projects: GA AV ČR IAA2060404 Institutional research plan: CEZ:AV0Z20600510 Keywords : emulsions * flavour * psychorheology * rheology * sensory profile * tartar sauce Subject RIV: BK - Fluid Dynamics Impact factor: 0.592, year: 2006

  17. Elemental balance in soy sauce

    International Nuclear Information System (INIS)

    Haruyama, Yoichi; Saito, Manabu; Yoshida, Koji.

    1996-01-01

    We have measured the elemental concentrations of soy sauce and its actual raw materials which are used in a certain soy sauce factory. In the present measurement, we measured de-fatted soybean, wheat and salt as raw materials and soy sauce and soy sauce waste as final products. Five kinds of elements, such as Mn, Fe, Cu, Zn and Br, were detected. We obtained elemental concentrations of them except for Mn in each materials. The measured elemental concentration in soy sauce agreed well each other with the calculated one within the experimental errors using the measured concentration in the raw materials and their weight in actual producing process. Contrary to our expectation, it was found that wheat contributes to soy sauce bromine concentration dominantly in the present case. (author)

  18. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

  19. Chili Cookoff: Unique Ingredients Prove Successful in Ross Smith’s Big Pot of Chili | Poster

    Science.gov (United States)

    By Ashley DeVine, Staff Writer If the past is any indication, judges at the Protective Services Chili Cookoff give high marks for chili recipes containing unique or uncommon ingredients. Previous winning recipes have included ingredients such as black beans, pumpkin, pineapple, pork loin, and even bourbon. Judges at the 12th annual event, held Jan. 5, continued this tradition

  20. Economic feasibility of intercropping of chili with sweet gourd

    Directory of Open Access Journals (Sweden)

    J Hossain

    2015-12-01

    Full Text Available A field experiment was conducted at Regional Agricultural Research Station, Bangladesh Agricultural Research Institute (BARI, Ishurdi, Pabna during two consecutive years of 2012-2013 and 2013-2014 to find out the suitable combination of intercropping of chili with sweet gourd for increasing the productivity and economic return. The treatments were T1=100% sweet gourd (2m x 2m + 40% chili (50cm x 100cm + 100% recommended fertilizer (RF of chili, T2=100% sweet gourd (2m x 2m + 40% chili (50cm x 100cm + 75% RF of chili, T3=100% sweet gourd (2m x 2m + 40% chili (50cm x 100cm + 50% RF of chili, T4=100% sweet gourd (2m x 2m + 50% chili (50cm x 80cm + 100% RF of chili, T5=100% sweet gourd (2m x 2m + 50% chili (50cm x 80cm + 75% RF of chili, T6=100% sweet gourd (2m x 2m + 50% chili (50cm x 80cm + 50% RF of chili, T7=Sole sweet gourd, T8= Sole chili. The experiment was laid out in a randomized complete block design with three replications. Fruit yield was calculated for sweet gourd and chili in ton per hectare considering the whole plot as harvested area. Results revealed that the yield of both sweet gourd and chili significantly affected by plant population and fertilizer dose in the intercropping systems. The highest equivalent yield of sweet gourd (21.21 t ha-1, land equivalent ratio (1.59, gross return (Tk. 318150.00 ha-1, gross margin (Tk. 237935.00 ha-1 and benefit cost ratio (3.97 were obtained from 100% sweet gourd (2m x 2m + 50% chili (50cm x 80cm + 100% RF of chili (T4. Sole crop of chili (T8 gave the lowest equivalent yield of sweet gourd (7.38 t ha-1, gross return (Tk. 110700.00 ha-1, gross margin (Tk. 37455.00 ha-1 and benefit cost ratio (1.51. Therefore, sweet gourd (100% and chili (50% with recommended fertilizer (100% of chili might be economically profitable for chili with sweet gourd intercropping system.

  1. 9 CFR 319.301 - Chili con carne with beans.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chili con carne with beans. 319.301 Section 319.301 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Dehydrated Meat Food Products § 319.301 Chili con carne with beans. Chili con carne with beans shall contain...

  2. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce...

  3. The irradiation preservation technology for chili powders

    International Nuclear Information System (INIS)

    Chen Qixun; Xu Peishu; Wang Xiuying; Liu Shupei

    1988-01-01

    The chili is harvested in hot season, thus it may be large in number of bacterium contamination and liable to be molded in storage; and difficult to be kept in powder form. However, by irradiating the chili powder with Co-γray to 5 dGy within a proper package, total number of bacteria will drop by a factor of 10 4 and colour bacillus less than 30. Its colour, fragrance, taste and appearance are not affected for one year after irradiation if the package is good

  4. Baked Pork Chops With Apple Cranberry Sauce

    Science.gov (United States)

    ... bakedporkchopswithapplecranberrysauce.html Baked Pork Chops With Apple Cranberry Sauce To use the sharing features on this page, ... minutes Number of Servings: 4 A wonderful fruit sauce adds the perfect touch to these pork chops— ...

  5. [Beliefs about chili pepper consumption and health in Mexico City].

    Science.gov (United States)

    López-Carrillo, L; Fernández-Ortega M, C; Costa-Dias, R; Franco-Marina, J; Alejandre-Badillo, T

    1995-01-01

    Eating chili peppers is a cultural tradition in Mexico. Controversial characteristics have been empirically associated to chili pepper consumption and human health. In this paper, the beliefs about the health impacts of chili pepper consumption in two independent groups of Mexico City residents are described. The results confirm, on the one hand, that there is a wide variety of health benefits and damages associated with chili pepper consumption, but on the other hand, that the levels of chili pepper consumption are not related to beliefs about its human health impact.

  6. Genetic variability of Indonesian local chili pepper: The facts

    Science.gov (United States)

    Arumingtyas, Estri Laras; Kusnadi, Joni; Sari, Dewi Ratih Tirto; Ratih, Nursita

    2017-11-01

    Chili pepper (Capsicum frutescens) is one species of Solanaceae family that is very popular in Indonesia and some other tropical countries because of its pungency. Chili pepper is an important spice in Indonesia and is also eaten fresh as a pickle to increase appetite. In Indonesia, there are various local names for chili pepper includingcabai, cengek, lombok, pedesan etc. These varied local names represent the various morphological shapes of the chili pepper fruit. We have investigated the variability of some chili cultivars based on morphological characteristics, molecular markers, pungency, and capsaicin content. Some biological facts, such as the tendency of chili pepper to outbreed, have also been found. In this paper, the source of variability and the possible mechanism of increasing genetic variability of Indonesian local chili pepper are also discussed.

  7. Visualizing Capsaicinoids: Colorimetric Analysis of Chili Peppers

    Science.gov (United States)

    Thompson, Robert Q.; Chu, Christopher; Gent, Robin; Gould, Alexandra P.; Rios, Laura; Vertigan, Theresa M.

    2012-01-01

    A colorimetric method for total capsaicinoids in chili pepper ("Capsicum") fruit is described. The placental material of the pepper, containing 90% of the capsaicinoids, was physically separated from the colored materials in the pericarp and extracted twice with methanol, capturing 85% of the remaining capsaicinoids. The extract, evaporated and…

  8. Saggio sulla storia civile del Chili

    Directory of Open Access Journals (Sweden)

    Alberto Trivero

    Full Text Available No hace mucho tiempo apareció en el mercado anticuario italiano un libro extremadamente raro e interesante para el mundo chileno y, particularmente mapuche. Se trata de la primera edición del "Saggio sulla storia civile del Chili", del jesuita Giovanni Ignazio Molina, publicado en Bologna en el año 1787.

  9. Application of Irradiated Chitosan on Thai Chili s Growth and Productivity

    International Nuclear Information System (INIS)

    Suwanmala, Phiriyatorn; Tangthong, Theeranan; Hemvichian, Kasinee; Pongpat, Suchada; Charoen, Saovapong

    2011-06-01

    Full text: Effects of oligo chitosan on growth and productivity of Thai chili plants were investigated. The foliar spraying of oligo chitosan was applied. The growth and productivity of these oligo chitosan-treated chili plants were compared with those of untreated chili plants. The results showed that the application of oligo chitosan, at the concentration of 80 ppm, displayed significant effects, statistically, on chili plant height, total weight of chili, total number of chilies, total number of green chilies, total number of red chilies and weight per chili. The results also showed that productivity increased up to 34%. The oligo chitosan exhibited not only the ability to protect aphid infection but also the ability to shorten the harvest time of chili plants. The treatment of chili plants by oligo chitosan clearly displayed positive effects on chili s growth and productivity

  10. Chili pepper as a body weight-loss food.

    Science.gov (United States)

    Varghese, Sharon; Kubatka, Peter; Rodrigo, Luis; Gazdikova, Katarina; Caprnda, Martin; Fedotova, Julia; Zulli, Anthony; Kruzliak, Peter; Büsselberg, Dietrich

    2017-06-01

    Chili has culinary as well as medical importance. Studies in humans, using a wide range of doses of chili intake (varying from a single meal to a continuous uptake for up to 12 weeks), concluded that it facilitates weight loss. In regard to this, the main targets of chili are fat metabolism, energy expenditure, and thermogenesis. To induce weight loss, the active substance of chili, capsaicin, activates Transient Receptor Potential Cation Channel sub-family V member 1 (TRPV1) channels) receptors causing an increase in intracellular calcium levels and triggering the sympathetic nervous system. Apart from TRPV1, chili directly reduces energy expenditure by activating Brown Adipose Tissue. Weight loss by chili is also the result of an improved control of insulin, which supports weight management and has positive effects for treatment for diseases like obesity, diabetes and cardiovascular disorders. This review summarizes the major pathways by which chili contributes to ameliorating parameters that help weight management and how the consumption of chili can help in accelerating weight loss through dietary modifications.

  11. Microbiological screening of street-vended groundnut cake, Kulikuli ...

    African Journals Online (AJOL)

    natural spices for reducing microbial contamination in the food snack. Femi AYOADE* ... Nigeria from two experimental blocks and compared for microbial quality with laboratory-prepared samples ..... the products by eating it, then rinsing their.

  12. Safety of street vended meat products - chicken and beef suya

    African Journals Online (AJOL)

    USER

    2010-06-28

    Jun 28, 2010 ... suya (105 and 105/g and beef suya (102/g) before and after heating the following ... treatments in a completely randomized design of collected samples ... bacillus to differentiate between lactose and non-lactose fermenting.

  13. Colletotrichum species causing anthracnose disease of chili in China.

    Science.gov (United States)

    Diao, Y-Z; Zhang, C; Liu, F; Wang, W-Z; Liu, L; Cai, L; Liu, X-L

    2017-06-01

    Anthracnose caused by Colletotrichum species is a serious disease of more than 30 plant genera. Several Colletotrichum species have been reported to infect chili in different countries. Although China is the largest chili-producing country, little is known about the species that have been infecting chili locally. Therefore, we collected samples of diseased chili from 29 provinces of China, from which 1285 strains were isolated. The morphological characters of all strains were observed and compared, and multi-locus phylogenetic analyses (ITS, ACT , CAL , CHS-1 , GAPDH , TUB2 , and HIS3 ) were performed on selected representative strains. Fifteen Colletotrichum species were identified, with C. fioriniae , C. fructicola , C. gloeosporioides , C. scovillei , and C. truncatum being prevalent. Three new species, C. conoides , C. grossum , and C. liaoningense , were recognised and described in this paper. Colletotrichum aenigma , C. cliviae , C. endophytica , C. hymenocallidis , C. incanum , C. karstii , and C. viniferum were reported for the first time from chili. Pathogenicity of all species isolated from chili was confirmed, except for C. endophytica . The current study improves the understanding of species causing anthracnose on chili and provides useful information for the effective control of the disease in China.

  14. 9 CFR 319.306 - Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti with meatballs and sauce... with meatballs and sauce, spaghetti with meat and sauce, and similar products. “Spaghetti with Meatballs and Sauce” and “Spaghetti with Meat and Sauce,” and similar products shall contain not less than...

  15. Where did the chili get its spice? Biogeography of capsaicinoid production in ancestral wild chili species.

    Science.gov (United States)

    Tewksbury, Joshua J; Manchego, Carlos; Haak, David C; Levey, Douglas J

    2006-03-01

    The biogeography of pungency in three species of wild chili in the chaco and surrounding highland habitats of southeastern Bolivia is described. We report that Capsicum chacoense, C. baccatum, and C. eximium are polymorphic for production of capsaicin and its analogs, such that completely pungent and completely nonpungent individuals co-occur in some populations. In C. chacoense, the density of plants and the proportion of pungent plants increased with elevation. Above 900 m, all individuals in all populations except two were pungent; nonpungent individuals in at least one of the two polymorphic populations were likely a result of spreading by humans. The occurrence of pungent and nonpungent individuals in three species of ancestral Capsicum and the geographic variation of pungency within species suggest that production of capsaicin and its analogs entails both costs and benefits, which shift from one locality to another. Determining the selection pressures behind such shifts is necessary to understand the evolution of pungency in chilies.

  16. Fish sauce, soy sauce, and vegetable oil fortification in Cambodia: where do we stand to date?

    Science.gov (United States)

    Theary, Chan; Panagides, Dora; Laillou, Arnaud; Vonthanak, Saphoon; Kanarath, Chheng; Chhorvann, Chhea; Sambath, Pol; Sowath, Sol; Moench-Pfanner, Regina

    2013-06-01

    The prevalence of micronutrient deficiencies in Cambodia is among the highest in Southeast Asia. Fortification of staple foods and condiments is considered to be one of the most cost-effective strategies for addressing micronutrient deficiencies at the population level. The Government of Cambodia has recognized the importance of food fortification as one strategy for improving the nutrition security of its population. This paper describes efforts under way in Cambodia for the fortification of fish sauce, soy sauce, and vegetable oil. Data were compiled from a stability test of Cambodian fish sauces fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA); analysis of fortified vegetable oils in the Cambodian market; a Knowledge, Attitudes, and Practices (KAP) study of fortified products; and food fortification program monitoring documents. At different levels of fortification of fish sauce with NaFeEDTA, sedimentation and precipitation were observed. This was taken into consideration in the government-issued standards for the fortification of fish sauce. All major brands of vegetable oil found in markets at the village and provincial levels are imported, and most are nonfortified. Fish sauce, soy sauce, and vegetable oil are widely consumed throughout Cambodia and are readily available in provincial and village markets. Together with an effective regulatory monitoring system, the government can guarantee that these commodities, whether locally produced or imported, are adequately fortified. A communications campaign would be worthwhile, once fortified commodities are available, as the KAP study found that Cambodians had a positive perception of fortified sauces.

  17. Degradation and removal of soybean allergen in Japanese soy sauce.

    Science.gov (United States)

    Magishi, Norihiro; Yuikawa, Naoya; Kobayashi, Makio; Taniuchi, Shoichiro

    2017-08-01

    Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with anti‑soybean protein antibody from rabbit and sera from two children with soybean allergy. It was demonstrated that soybean allergens were gradually degraded during the fermentation process, but were not completely degraded in raw soy sauce. During the processes of heat‑treatment and filtration, the soluble soybean allergens in raw soy sauce were denatured to insoluble allergens by heat‑treatment and subsequently completely removed from soy sauce by filtration. Therefore, to reduce the allergenicity of soy sauce, heat‑treatment and filtration are very important processes in addition to the enzymatic degradation during the fermentation of soy sauce.

  18. 9 CFR 319.307 - Spaghetti sauce with meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall contain...

  19. Starting a Chinese Sauce Company in Helsinki

    OpenAIRE

    Shu, Bing; Shi, Jianan

    2017-01-01

    The thesis is about starting-up a Chinese sauce company in Helsinki. The introduction is about the history of Laoganma company and the missions of a branch company in Helsinki, as well as the aims of the project. The part about market research includes the current situation of Finnish sauce market and a SWOT analysis for a Finnish market entrance. Also, a successful case reflects the developed way for the company. Then, the price and location are defined in the thesis. Sales strategi...

  20. Vegetables, Soups, Sauces, Gravies and Beverages.

    Science.gov (United States)

    Marine Corps Inst., Washington, DC.

    Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on vegetables, soups, sauces, gravies, and beverages is designed to increase Marine Corps cooks' effectiveness as food handlers, using the proper techniques in the preparation of these items. Introductory materials include specific information for…

  1. Trace element analysis of soy sauce

    International Nuclear Information System (INIS)

    Tomita, Michio; Haruyama, Yoichi; Saito, Manabu

    1994-01-01

    Trace elements in soy sauce have been measured by means of in-air PIXE. Six kinds of trace elements were detected, such as Mu, Fe, Ni, Zn, Cu and Br. Concentrations of Mn, Fe, Zn and Br which were observed in all samples, have been determined. Each analyzed sample contained considerable amount of bromine about 160 ppm. (author)

  2. Colletotrichum species associated with chili anthracnose in Australia

    NARCIS (Netherlands)

    De Silva, D. D.; Ades, P. K.; Crous, P. W.; Taylor, P. W J

    2017-01-01

    Phylogenetic relationships were determined for 45 Colletotrichum isolates causing anthracnose disease of chili in Queensland, Australia. Initial screening based on morphology, ITS and TUB2 genes resulted in a subset of 21 isolates being chosen for further taxonomic study. Isolates in the C. acutatum

  3. Colletotrichum species causing anthracnose disease of chili in China

    NARCIS (Netherlands)

    Diao, Y.-Z.; Zhang, C.; Liu, F.; Wang, W.-Z.; Liu, L.; Cai, L.; Liu, X.-L.

    2017-01-01

    Anthracnose caused by Colletotrichum species is a serious disease of more than 30 plant genera. Several Colletotrichum species have been reported to infect chili in different countries. Although China is the largest chiliproducing country, little is known about the species that have been infecting

  4. Control of Fusarium Wilt of Chili With Chitinolytic Bacteria

    Directory of Open Access Journals (Sweden)

    DWI SURYANTO

    2010-03-01

    Full Text Available Biological control of plant disease using antagonistic microorganism has been obtaining much attention and implemented for decades. One of the potential microorganisms used in this strategy is chitinolytic bacteria. Utilization of this bacteria ranges from cell life, enzymes, genes, or other metabolites. In this study, we examined the ability of chitinolytic bacteria as a biocontrol agent of Fusarium wilt of red chili (Capsicum annuum L. seedlings. The ability of chitinolytic bacteria to suppress the disease was evaluated by soaking red chili seeds in the bacterial isolates solution for 30 minutes prior seedling. Percentage of seedling of treated chili seed at end of study (4-weeks ranging from 46 to 82.14%. Relative reduction of the seedling damping-off was observed in all bacterial treatment ranged from 28.57 to 60.71%. Furthermore, manifestation of bacterial suppression to Fusarium wilt was also exhibited by increasing of seedling height (ranged from 7.33 to 7.87 cm compared to 6.88 cm and dry-weight (ranged from 2.7 to 4.3 mg compared to 2.3 mg. However, no significant effect was observed in leaf number. Then, from all chitinolytic isolates tested, BK08 was the most potential candidate for biological control agent of Fusarium wilt in chili seedling.

  5. Convective drying of chilies using a concentrating solar collector

    International Nuclear Information System (INIS)

    Hanif, M.; Khattak, M.K.; Aamir, M.

    2015-01-01

    A concentrating solar collector was developed for convective drying of green chilies by providing optimum drying environment. A temperature in the range of 45-65 degree C and relative humidity of less than 10% was observed during the drying period provided by the solar collector from 9.00 am to 5.00 pm. Different levels of drying temperature and air mass flow rates were tested to find their effect on drying time of the chilies. The experiment was laid out as a randomized complete block design with a factorial arrangement of the treatments consisting of 3 levels of temperature and 3 levels of air mass flow rate, replicated 3 times. Drying temperature and air mass flow rates effected the drying time significantly. The means comparison showed that minimum drying time of 17.96 h was recorded at high temperature of 65 degree C followed by a drying time of 20.27 and 21.43 h at temperatures of 55 and 45 degree C. The means of air mass flow rates showed that minimum drying time of 18.49 h was noted at high air mass flow rate of 3.50 kg min-1 followed by 20.32 and 20.86 h at air mass flow rates of 1.5 and 2.30 kg min-l. Chilies dried at temperature of 65 degree C and air mass flow rate of 3.5 kg min-1 showed an average drying rate of 0.02 g(H20)hrl cm-2as compared to the slow drying rates at 55 and 45 degree C. It was concluded that chilies must be dried at high temperature and high air mass flow rates to get on time quality dried chilies. (author)

  6. Content iodine in sauces of type emulsion

    Directory of Open Access Journals (Sweden)

    M. Bakirov

    2015-05-01

    Full Text Available Introduction. The scarcity of natural resources arouse a necessity to find additional sources of protein, fat, carbohydrates, and their complexes with scarce mineral compounds. Therefore, a relevant issue is to enrich the diets deficient iodine compounds through research and development of new food products. Materials and methods. Investigation of iodine content in emulsion-type sauces at all stages was performed using Xray -fluorescence analyzer «Elvax». X-ray -fluorescence method consists of the appearance characteristic X-radiation of atoms of a chemical element at infringement they the primary X-ray irradiation. Results and discussion. Investigated for the determination of organic and inorganic forms of iodine in content of food items, and installed the total loss of iodine in sauces after cooking and storage at +5 ... +10 ° C for 30 days. Using iodine-proteinaceous additive from 0.5 ... 2.5% by mass of iodine 0.01% can be achieved from 15 to 50% of the human daily requirement by iodine. The resulting product does not lose its organoleptic, physico - chemical, consumer characteristics and meets the requirements of normative documents. As a result of our research, it was found that the addition of the supplements enriched protein-mineral (SEPM in composition sauces does not adversely affect the physical -chemical characteristics of sauces, but due to the stabilizing effect of additives iodine-proteinaceous increased emulsion stability up to 98 - 100% without additional foo d additives (emulsifiers. This additive has passed a series of tests that indicate on compliance with requirements normative and technical documentation. Conclusions. Used methodical approach allowed us to estimate the level of organic and inorganic iodine, as well as describe in more detail and correctly interpret the chemical composition of foods fortified with iodine and predict their health properties.

  7. A game theory model for stabilizing price of chili: A case study

    Science.gov (United States)

    Wardayanti, Ari; Aviv, Afgan Suffan; Sutopo, Wahyudi; Hisjam, Muh.

    2017-11-01

    Chili is one of the important agricultural commodity in Indonesia because of its widely consumption by the Indonesian. Chili becomes one of the commodities that experience price fluctuations and important cause of yearly inflation in Indonesia. The unstable price of chili is affected by the scarcity of the commodity in some months and the difference of the harvest season. This study proposes a model to solve the problem by considering the substitution of fresh chilies with dried chili. We propose the cooperative of chili's farmer as entities that process fresh chili into dry ones. The existence of substitution products is expected to maintain the price stability chili. This research was conducted by taking a case study on chili commodity markets in Surakarta which consists of 19 traditional markets. This study aims to create a price stabilization scheme with product substitution using a game theory model. There are 4 strategies proposed in game theory model to describe the relationship between producers and consumers. In this case, the producers are the farmers and the consumers are the trade market. A mixed strategy of was chosen to determine the optimal value among 4 strategies. From the calculation results obtained optimal value when doing a mixed strategy of IDR 201,188,829,000.

  8. Shelf life of artisanal demi-glace sauce

    Directory of Open Access Journals (Sweden)

    Natálya Vidal de HOLANDA

    2017-10-01

    Full Text Available Abstract The objective of this study was to elaborate and evaluate the shelf life of the liquid artisanal demi-glace sauce considering sensory, microbiological and lipid oxidation characteristics during 75 days of storage compared to commercial hydrated demi-glace sauce. Sensory aspects (visual and olfactory, counts of coliform and Staphylococcus aureus, determination of Salmonella sp. and lipid oxidation were evaluated every 15 days. The artisanal demi-glace sauce was homogenous, without sensory alteration during the storage period, with olfactory alteration only at the end. The commercial demi-glace sauce remained unchanged until t3 (30 days, from t4 (45 days presented turbid appearance, followed by phase separation and with unpleasant odor in t6 (75 days. The lipid oxidation showed an increased concentration of malonaldehyde at every evaluated time. The artisanal and commercial demi-glace sauces showed a significant difference at t1, t2, t4 and t5, when the artisanal sauce had lower contents of malonaldehyde (18, 23, 36 and 11%, respectively, only at the 30th and 75th days of storage there was significant similarity. The sauces were within the microbiological standards required by the law. Although the artisanal demi-glace sauce does not contain conservatives, its shelf life was similar to the hydrated commercial product.

  9. Industrial processing versus home processing of tomato sauce

    NARCIS (Netherlands)

    Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Sagdic, Osman; Boyacioglu, Dilek; Capanoglu, Esra

    2017-01-01

    The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity

  10. Removal of cadmium from fish sauce using chelate resin.

    Science.gov (United States)

    Sasaki, Tetsuya; Araki, Ryohei; Michihata, Toshihide; Kozawa, Miyuki; Tokuda, Koji; Koyanagi, Takashi; Enomoto, Toshiki

    2015-04-15

    Fish sauce that is prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. Cd molecules are predominantly protein bound in freshly manufactured fish sauce, but are present in a liberated form in air-exposed fish sauce. In the present study, we developed a new method for removing both Cd forms from fish sauce using chelate resin and a previously reported tannin treatment. Sixteen-fold decreases in Cd concentrations were observed (0.78-0.05 mg/100 mL) following the removal of liberated Cd using chelate resin treatment, and the removal of protein-bound Cd using tannin treatment. Major nutritional components of fish sauce were maintained, including free amino acids and peptides, and angiotensin I-converting enzyme inhibitory and antioxidant activities. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Identification of Dried Native Chili Markets in the International Tourism Sector in Peru: An Open-Ended Contingent Valuation Study

    OpenAIRE

    Jaqueline Garcia-Yi

    2014-01-01

    Many native chili varieties are becoming extinct due to the lack of economic incentives for farmers to their continued cultivation in Peru. A potential high value pro-poor market for selling native chilies is the international tourism segment. The objectives of this research were to assess the acceptability of the potential introduction of dried native chilies in the international tourism segment by identifying the motivations for buying dried chilies as souvenirs, and then by evaluating the ...

  12. Trace element analysis in soy sauce

    International Nuclear Information System (INIS)

    Haruyama, Yoichi; Saito, Manabu; Tomiya, Michio

    1993-01-01

    Trace elements in soy sauce have been measured by means of in-air PIXE. Six kinds of trace elements were detected, such as Mn, Fe, Ni, Zn, Cu and Br. Concentrations of Mn, Fe, Zn and Br which were observed in all samples, have been determined. Each analyzed sample contained considerable amount of Br about 160 ppm. Comparison of Br content of the imported raw materials with those of the domestic ones suggested that the large amount of Br was the residual fumigation chemicals in the imported raw materials. (author)

  13. DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper

    Directory of Open Access Journals (Sweden)

    Hye Jeong Yang

    2017-09-01

    The theory that Korean chili (kochu comes from Japan is the biggest culprit responsible for distorting the history and value of Korean chili and kimchi. It has also spawned a number of other idle theories. This paper aims to correct this misconception through scientific analysis and ultimately restore the truth about the history and culture of Korean fermented foods.

  14. Protective Services Chili Cookoff Full of Good Food, Good Fun, and “Tough Choices” | Poster

    Science.gov (United States)

    This year’s Protective Services Chili Cookoff was marked by blazing-hot chili and fiery competition as 15 entrants contended for the attention and adoration of approximately 150 hungry attendees. The competition is a fixture at NCI at Frederick and regularly features an array of culinary concoctions, from which the visitors rank their choices for first, second, and third place.

  15. Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern

    OpenAIRE

    Chunqi Mao; Guoqing He; Xinyong Du; Meilin Cui; Shiyang Gao

    2013-01-01

    A new bittern soy sauce was developed; the overall aim of this study was to characterize the quality of the soy sauce. Biochemical changes occurring during experimental soy sauce fermentations were described. Results revealed that, the contents of amino nitrogen, reducing sugars and enzyme activity were slightly lower in soy sauce prepared with bittern than with traditional one. No marked difference in pH was noted between the two types of soy sauce.

  16. Analysis Of Factors Affecting Demand Red Chili Pepper Capsicum Annum L In Solok And Effort Fulfillment

    Directory of Open Access Journals (Sweden)

    Zulfitriyana

    2015-08-01

    Full Text Available Research on the analysis of the factors that influence the demand for red chilli Capsicum annuum L in Solok and compliance efforts implemented in March s.d April 2016. The purpose of this study consisted of 1 analyze the factors affecting the demand for red chili in Solok 2 analyze the elasticity of demand for red chili in Solok 3 know the effort that can be done to meet the demand of red chilli in Solok. To achieve the objectives of the first and second use secondary data for 15 fifteen years and to achieve the objectives the third used primary data. The method used is descriptive analytical method a method that is used to describe phenomena that exist which takes place in the present or past. The variables were observed in this study is the X1 price of red chilli X2 the price of green chili X3 onion prices X4 population X5 income and Y the number of requests red chili which is then analyzed by multiple linear regression elasticity of demand and SWOT. The results of that research addressing the factors that influence the demand for red chili in Solok is the price of red chilli itself the price of green chili as a substitute goods the number of population and income while onion prices affect the amount of red chili demand in Solok. But simultaneously variable X1 red chili prices X2 the price of green chili X3 onion prices X4 population and X5 income strongly influence demand red chili in Solok where the F test results show that F count F table 212.262 3600 with a significance level 0.000 0.010 and the most influential variable is the variable X4 population with the greatest value of beta Coefficients is 1100. Based on analysis of the elasticity of demand is known that red chili pepper is a normal good is inelastic to price elasticity coefficient value amp603p of -0.120. Green chili is substituting goods and shallots are complements of red chili with cross elasticity coefficient amp603px1 and amp603px2 respectively by 0293 and -0.635. While the

  17. Data on the chemical properties of commercial fish sauce products.

    Science.gov (United States)

    Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

    2017-12-01

    This data article reports on the chemical properties of commercial fish sauce products associated with the fish sauce taste and flavor. All products were analyzed in triplicate. Dried solid content was analyzed by moisture analyzer. Fish sauce salinity was determined by a salt meter. pH was measured using a pH meter. The acidity was determined using a titration assay. Amino nitrogen and total nitrogen were evaluated using a titration assay and Combustion-type nitrogen analyzer, respectively. The analyzed products originated from Japan, Thailand, Vietnam, China, the Philippines, and Italy. Data on the chemical properties of the products are provided in table format in the current article.

  18. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.

    Science.gov (United States)

    Huynh, Hue Linh; Danhi, Robert; Yan, See Wan

    2016-01-01

    Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health-conscious and salt-restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2-Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance. © 2015 Institute of Food Technologists®

  19. Ascorbic Acid Contents in Chili Peppers (Capsicum L.

    Directory of Open Access Journals (Sweden)

    Owk ANIEL KUMAR

    2009-12-01

    Full Text Available The genus Capsicum commonly known as chili pepper is a major spice crop and is almost cosmopolitan in distribution. The nutritive value of chili pepper is largely determined by ascorbic acid content. The fruits at five ripening stages viz., (M1, M2, M3, M4 and M5 from seventeen cultivars of Capsicum annuum L and one cultivar of Capsicum frutescens L were analyzed for ascorbic acid content. Among eighteen genotypes the C. annuum var. IC: 119262(CA2 showed higher ascorbic acid content (mg/100g FW i.e., 208.00.68 (M1, 231.00.66 (M2, 280.00.31 (M3, 253.00.34 (M4 and 173.70.27 (M5. The study revealed that the gradual increase in ascorbic acid content from green to red and subsequently declined in the lateral stages (red partially dried and red fully dried fruits. The variability of ascorbic acid content in the genotypes suggests that these selected genotypes may be use full as parents in hybridization programs to produce fruits with good nutritional values.

  20. Chili Peppers, Curcumins, and Prebiotics in Gastrointestinal Health and Disease.

    Science.gov (United States)

    Patcharatrakul, Tanisa; Gonlachanvit, Sutep

    2016-04-01

    There is growing evidence for the role of several natural products as either useful agents or adjuncts in the management of functional GI disorders (FGIDs). In this review, we examine the medical evidence for three such compounds: chili, a culinary spice; curcumin, another spice and active derivative of a root bark; and prebiotics, which are nondigestible food products. Chili may affect the pathogenesis of abdominal pain especially in functional dyspepsia and cause other symptoms. It may have a therapeutic role in FGIDs through desensitization of transient receptor potential vanilloid-1 receptor. Curcumin, the active ingredient of turmeric rhizome, has been shown in several preclinical studies and uncontrolled clinical trials as having effects on gut inflammation, gut permeability and the brain-gut axis, especially in FGIDs. Prebiotics, the non-digestible food ingredients in dietary fiber, may serve as nutrients and selectively stimulate the growth and/or activity of certain colonic bacteria. The net effect of this change on colonic microbiota may lead to the production of acidic metabolites and other compounds that help to reduce the production of toxins and suppress the growth of harmful or disease-causing enteric pathogens. Although some clinical benefit in IBS has been shown, high dose intake of prebiotics may cause more bloating from bacterial fermentation.

  1. Genetic diversity of some chili (Capsicum annuum L. genotypes

    Directory of Open Access Journals (Sweden)

    M.J. Hasan

    2014-06-01

    Full Text Available A study on genetic diversity was conducted with 54 Chili (Capsicum annuum L. genotypes through Mohalanobis’s D2 and principal component analysis for twelve quantitative characters viz. plant height, number of secondary branch/plant, canopy breadth , days to first flowering, days to 50% flowering, fruits/plant, 5 fruits weight, fruit length, fruit diameter, seeds/fruit, 1000 seed weight and yield/plant were taken into consideration. Cluster analysis was used for grouping of 54 chili genotypes and the genotypes were fallen into seven clusters. Cluster II had maximum (13 and cluster III had the minimum number (1 of genotypes. The highest inter-cluster distance was observed between cluster I and III and the lowest between cluster II and VII. The characters yield/plant, canopy breadth, secondary branches/plant, plant height and seeds/fruit contributed most for divergence in the studied genotypes. Considering group distance, mean performance and variability the inter genotypic crosses between cluster I and cluster III, cluster III and cluster VI, cluster II and cluster III and cluster III and cluster VII may be suggested to use for future hybridization program.

  2. Effect of temperature on moromi fermentation of soy sauce with ...

    African Journals Online (AJOL)

    PRECIOUS

    2010-02-01

    Feb 1, 2010 ... temperature of 45°C enhanced the aging of soy sauce, accompanying with lower contents of ethanol ... excretes protease, amylase and other enzymes. These .... produced through the microbial digestion of the starch.

  3. The Application of Tamarind Kernel Powder in the Mango Sauce

    Directory of Open Access Journals (Sweden)

    koosamart Wayu

    2016-01-01

    Full Text Available Tamarind seed has been well-known as a perfect source of xyloglucan that has functional properties that can be applied in food products. In this research, the tamarind seeds were processed to be tamarind kernel powder (TKP and then it was added into the mango sauce as the stabilizer. The aim was to study the effects of using TKP as the stabilizer on the quality of mango sauce in comparison with the application of xanthan gum that is the common stabilizer of sauce. The mango sauce samples were determined their water activity, consistency, viscosity, color and sensorial quality. The result indicated that the addition of either TKP or xanthan gum at 0.25-0.5 %w/w could raise the viscosity and diminish consistency of mango sauce significantly whereas the water activity values were insignificantly different among samples. Furthermore, it appeared that the samples added with xanthan gum obtained less consistency values but more viscosity and sensorial scores than that of TKP. The color values of samples with TKP were significantly different from those with xanthan gum. The samples added xanthan gum became darker than the addition of TKP. Although the TKP caused the less preference in characteristics of mango sauce when comparing with xanthan gum, the better result might be achieved if TKP was processed to be more purified xyloglucan. The outcome of this work showed the possibility of utilizing the tamarind seed that is commonly by-product to be a valuable food additive for food industry.

  4. Hot Chili Peppers: Extraction, Cleanup, and Measurement of Capsaicin

    Science.gov (United States)

    Huang, Jiping; Mabury, Scott A.; Sagebiel, John C.

    2000-12-01

    Capsaicin, the pungent ingredient of the red pepper or Capsicum annuum, is widely used in food preparation. The purpose of this experiment was to acquaint students with the active ingredients of hot chili pepper (capsaicin and dihydrocapsaicin), the extraction, cleanup, and analysis of these chemicals, as a fun and informative analytical exercise. Fresh peppers were prepared and extracted with acetonitrile, removing plant co-extractives by addition to a C-18 solid-phase extraction cartridge. Elution of the capsaicinoids was accomplished with a methanol-acetic acid solution. Analysis was completed by reverse-phase HPLC with diode-array or variable wavelength detection and calibration with external standards. Levels of capsaicin and dihydrocapsaicin were typically found to correlate with literature values for a specific hot pepper variety. Students particularly enjoyed relating concentrations of capsaicinoids to their perceived valuation of "hotness".

  5. Prehispanic use of chili peppers in Chiapas, Mexico.

    Directory of Open Access Journals (Sweden)

    Terry G Powis

    Full Text Available The genus Capsicum is New World in origin and represents a complex of a wide variety of both wild and domesticated taxa. Peppers or fruits of Capsicum species rarely have been identified in the paleoethnobotanical record in either Meso- or South America. We report here confirmation of Capsicum sp. residues from pottery samples excavated at Chiapa de Corzo in southern Mexico dated from Middle to Late Preclassic periods (400 BCE to 300 CE. Residues from 13 different pottery types were collected and extracted using standard techniques. Presence of Capsicum was confirmed by ultra-performance liquid chromatography (UPLC/MS-MS Analysis. Five pottery types exhibited chemical peaks for Capsicum when compared to the standard (dihydrocapsaicin. No peaks were observed in the remaining eight samples. Results of the chemical extractions provide conclusive evidence for Capsicum use at Chiapas de Corzo during a 700 year period (400 BCE-300 CE. Presence of Capsicum in different types of culinary-associated pottery raises questions how chili pepper could have been used during this early time period. As Pre-Columbian cacao products sometimes were flavored using Capsicum, the same pottery sample set was tested for evidence of cacao using a theobromine marker: these results were negative. As each vessel that tested positive for Capsicum had a culinary use we suggest here the possibility that chili residues from the Chiapas de Corzo pottery samples reflect either paste or beverage preparations for religious, festival, or every day culinary use. Alternatively, some vessels that tested positive merely could have been used to store peppers. Most interesting from an archaeological context was the presence of Capsicum residue obtained from a spouted jar, a pottery type previously thought only to be used for pouring liquids.

  6. INTEGRATED DESEASE MANAGEMENT FOR CHILI FARMING IN BREBES AND MAGELANG - CENTRAL JAVA: SOCIAL ECONOMIC IMPACTS

    OpenAIRE

    Joko Mariyono

    2016-01-01

    This study aims to analyze the impact of an integrated disease management (IDM) on chilli. Chili disease control technologies that include crop barrier with corn and Crotalaria, and compost tea have been introduced to farmers in Magelang and Brebes. A qualitative approach was used to assess and estimate the socio-economic impact of agricultural research. The study was conducted in 2011. The results showed that based on land use chili, the net economic benefits generated was relatively low. Th...

  7. Characterization of genetic diversity of native 'Ancho' chili populations of Mexico using microsatellite markers

    OpenAIRE

    Rocío Toledo-Aguilar; Higinio López-Sánchez; Amalio Santacruz-Varela; Ernestina Valadez-Moctezuma; Pedro A López; Víctor H Aguilar-Rincón; Víctor A González-Hernández; Humberto Vaquera-Huerta

    2016-01-01

    'Ancho' type chilis (Capsicum annuum L. var. annuum) are an important ingredient in the traditional cuisine of Mexico and so are in high demand. It includes six native sub-types with morphological and fruit color differences. However, the genetic diversity of the set of these sub­types has not been determined. The objective of this study was to characterize the genetic diversity of native Mexican ancho chili populations using microsatellites and to determine the relationship among these popul...

  8. First ATRF Chili Contest Proves It’s Not Always about the Meat | Poster

    Science.gov (United States)

    Wafting cumin through the building, 15 slow cookers full of chili lined an L-shaped conference room at the Frederick National Laboratory for Cancer Research Advanced Technology Research Facility (ATRF), as voters strolled past “No electioneering” signs and the tasting began Feb. 29. Chili No. 13 came out of the gate with a spicy authority. “My tongue’s still tingling,” said

  9. Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.

    Directory of Open Access Journals (Sweden)

    María del Rocío Gómez-García

    2013-09-01

    Full Text Available Capsicum species produce fruits that synthesize and accumulate carotenoid pigments, which are responsible for the fruits’ yellow, orange and red colors. Chili peppers have been used as an experimental model for studying the biochemical and molecular aspects of carotenoid biosynthesis. Most reports refer to the characterization of carotenoids and content determination in chili pepper fruits from different species, cultivars, varieties or genotypes. The types and levels of carotenoids differ between different chili pepper fruits, and they are also influenced by environmental conditions. Yellow-orange colors of chili pepper fruits are mainly due to the accumulation of α- and β-carotene, zeaxanthin, lutein and β-cryptoxanthin. Carotenoids such as capsanthin, capsorubin and capsanthin-5,6-epoxide confer the red colors. Chromoplasts are the sites of carotenoid pigment synthesis and storage. According to the most accepted theory, the synthesis of carotenoids in chili peppers is controlled by three loci: c1, c2 and y. Several enzymes participating in carotenoid biosynthesis in chili pepper fruits have been isolated and characterized, and the corresponding gene sequences have been reported. However, there is currently limited information on the molecular mechanisms that regulate this biosynthetic pathway. Approaches to gain more knowledge of the regulation of carotenoid biosynthesis are discussed.

  10. Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)

    Science.gov (United States)

    del Rocío Gómez-García, María; Ochoa-Alejo, Neftalí

    2013-01-01

    Capsicum species produce fruits that synthesize and accumulate carotenoid pigments, which are responsible for the fruits’ yellow, orange and red colors. Chili peppers have been used as an experimental model for studying the biochemical and molecular aspects of carotenoid biosynthesis. Most reports refer to the characterization of carotenoids and content determination in chili pepper fruits from different species, cultivars, varieties or genotypes. The types and levels of carotenoids differ between different chili pepper fruits, and they are also influenced by environmental conditions. Yellow-orange colors of chili pepper fruits are mainly due to the accumulation of α- and β-carotene, zeaxanthin, lutein and β-cryptoxanthin. Carotenoids such as capsanthin, capsorubin and capsanthin-5,6-epoxide confer the red colors. Chromoplasts are the sites of carotenoid pigment synthesis and storage. According to the most accepted theory, the synthesis of carotenoids in chili peppers is controlled by three loci: c1, c2 and y. Several enzymes participating in carotenoid biosynthesis in chili pepper fruits have been isolated and characterized, and the corresponding gene sequences have been reported. However, there is currently limited information on the molecular mechanisms that regulate this biosynthetic pathway. Approaches to gain more knowledge of the regulation of carotenoid biosynthesis are discussed. PMID:24065101

  11. Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

    International Nuclear Information System (INIS)

    Yang Jingtian; Jin Xinhua; Gu Guoxing; Yun Guichun

    1988-01-01

    Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both sterilization and improvements in flavour and quality of soy sauce were obtained simultaneously. (author)

  12. Biochemical changes in low-salt solid-state fermented soy sauce

    African Journals Online (AJOL)

    hope&shola

    2010-11-29

    Nov 29, 2010 ... oryzae on the raw material containing a mixture of steam- cooked defatted soybean and ... Contents of total nitrogen and formol titration nitrogen in raw soy sauce were .... process in soy sauce brewing. J. Ferment. Technol.

  13. Macroporous resin purification of peptides with umami taste from soy sauce.

    Science.gov (United States)

    Zhuang, Mingzhu; Zhao, Mouming; Lin, Lianzhu; Dong, Yi; Chen, Huiping; Feng, Mengying; Sun-Waterhouse, Dongxiao; Su, Guowan

    2016-01-01

    In this study, the performance and separation characteristics of four macroporous resins for purifying umami peptides from soy sauce were examined. Results showed that the resins could separate the peptides of soy sauce, and the particle diffusion kinetics model was suitable for describing the whole exothermic (ΔH sauce, and indicated that peptide may be the contributor to the umami taste in Chinese soy sauce. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Reduction of salt content of fish sauce by ethanol treatment.

    Science.gov (United States)

    Liu, Yu; Xu, Ying; He, Xiaoxia; Wang, Dongfeng; Hu, Shiwei; Li, Shijie; Jiang, Wei

    2017-08-01

    Fish sauce is a traditional condiment in Southeast Asia, normally containing high concentration of salt. The solubility of salt is lower in ethanol than in water. In the present study, fish sauce was desalted by ethanol treatment (including the processes of ethanol addition, mixing, standing and rotary evaporation). The salt concentration of fish sauce decreased significantly from 29.72 to 19.72 g/100 mL when the treated ethanol concentration was 21% (v/v). The addition of more than 12% (v/v) of ethanol significantly reduced dry weight, total soluble nitrogen content and amino acids nitrogen content. Besides, the quality of fish sauce remained first grade if no more than 21% (v/v) of ethanol was used. Furthermore, sensory analyses showed that ethanol treatment significantly reduced the taste of salty and the odor of ammonia. This study demonstrates that ethanol treatment is a potential way to decrease salt content in fish sauce, which meanwhile limits the losses of nutritional and sensorial values within an acceptable range.

  15. Suppression of umami aftertaste by polysaccharides in soy sauce.

    Science.gov (United States)

    Imamura, Miho; Matsushima, Kenichiro

    2013-08-01

    Umami is one of 5 basic tastes that make foods savory and palatable. The umami aftertaste is a long-lasting taste sensation that is important for Japanese broth (dashi) utilized for various Japanese foods. Soy sauce is usually added when making dashi-based dishes; however, different soy sauces produce distinct effects on the umami aftertaste. In this study, we attempted to identify the substances that cause the suppression of the umami aftertaste in soy sauce by combining sensory analysis, size fractionation, chemical analysis, and enzymatic treatment. The suppressive substance was revealed to be polysaccharides with molecular weights between 44900 and 49700. The results of acid hydrolysis and enzymatic treatment suggested that the polysaccharides were cellulose. These results indicate that a type of water-soluble cellulose derived from soybean, wheat, or microorganisms has a suppressive effect on the umami aftertaste of soy sauce. Future studies should focus on developing a strategy that regulates the amount of these polysaccharides generated during soy sauce production, to maintain or enhance the umami aftertaste. © 2013 Institute of Food Technologists®

  16. Tenderization effect of soy sauce on beef M. biceps femoris.

    Science.gov (United States)

    Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Lee, Mi-Ai; Hwang, Ko-Eun; Song, Dong-Heon; Lim, Yun-Bin; Kim, Cheon-Jei

    2013-08-15

    This study was conducted to evaluate the tenderization effect of soy sauce on beef M. biceps femoris (BF). Five marinades were prepared with 4% (w/v) sodium chloride and 25% (w/v) soy sauce solutions (4% salt concentration) and mixed with the ratios of 100:0 (S0, pH 6.52), 75:25 (S25, 5.40) 50:50 (S50, 5.24), 25:75 (S75, 5.05), and 0:100 (S100, 4.85), respectively. The BF samples which were obtained from Hanwoo cows at 48 h postmortem (n=24) were marinated with five marinades for 72 h at 4°C (1:4 w/w), and the effects of soy sauce on tenderness were evaluated. Soy sauce marination resulted in a decrease in the pH value of the BF sample. However, there were no significant differences in the water holding capacity (Psauce may attribute various mechanisms such as increased collagen solubility or proteolysis which depend on soy sauce level in marinade. Copyright © 2013 Elsevier Ltd. All rights reserved.

  17. Metabonomics profiling of marinated meat in soy sauce during processing.

    Science.gov (United States)

    Yang, Yang; Ye, Yangfang; Pan, Daodong; Sun, Yangying; Wang, Ying; Cao, Jinxuan

    2018-03-01

    Marinated meat in soy sauce is one of the most popular traditional cured meat products in China. Its taste quality is directly related to primary and secondary metabolites. Herein, the change of metabolite composition of marinated meat in soy sauce during processing was systematically characterised using 1 H NMR and multivariate data analysis. The marinated meat in soy sauce metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 78.6% and 16.6% of variables, respectively. Amino acids, sugars, acetate, succinate, uracil and inosine increased during marinating, while lactate, creatine, inosine-5'-monophosphate (5'-IMP) and anserine decreased (P meat in soy sauce during the late stage of dry-ripening. These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  18. Anti-colitic effects of kanjangs (fermented soy sauce and sesame sauce) in dextran sulfate sodium-induced colitis in mice.

    Science.gov (United States)

    Song, Jia-Le; Choi, Jung-Ho; Seo, Jae-Hoon; Lim, Yaung-Iee; Park, Kun-Young

    2014-09-01

    This study was conducted to investigate the preventive effects of different kanjangs (Korean soy sauces), including acid-hydrolyzed soy sauce (AHSS), fermented soy sauce (FSS), and fermented sesame sauce (FSeS), on 2% dextran sulfate sodium (DSS)-induced ulcerative colitis in C57BL/6J mice. The fermented sauces, particularly FSeS, significantly suppressed DSS-induced body weight loss, increased colon length, and decreased colon weight/length ratios. Histological observations suggested that the fermented sauces prevented edema, mucosal damage, and the loss of crypts induced by DSS compared to the control mice and animals fed AHSS. FSeS and FSS decreased the serum levels of tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), interleukin (IL)-6, and IL-17α. mRNA expression of these cytokines as well as that of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in colon mucosa was also inhibited by the two sauces. Our results suggest that fermented sauces, especially FSeS, exert an anticolitic effect partially by reducing the serum levels of proinflammatory cytokines and inhibiting the mRNA expression of these factors in the colon tissue of mice treated with DSS. However, AHSS did not protect against DSS-induced colitis. In addition, low-dose treatment (4 mL/kg) with the fermented sauces resulted in greater anticolitic effects than consumption of a high quantity (8 mL/kg) of the sauces.

  19. Preparation of reminiscent aroma mixture of Japanese soy sauce.

    Science.gov (United States)

    Bonkohara, Kaori; Fuji, Maiko; Nakao, Akito; Igura, Noriyuki; Shimoda, Mitsuya

    2016-01-01

    To prepare an aroma mixture of Japanese soy sauce by fewest components, the aroma concentrate of good sensory attributes was prepared by polyethylene membrane extraction, which could extract only the volatiles with diethyl ether. GC-MS-Olfactometry was done with the aroma concentrate, and 28 odor-active compounds were detected. Application of aroma extract dilution analysis to the separated fraction revealed high flavor dilution factors with respect to acetic acid, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), 3-methyl-1-butanol (isoamyl alcohol), and 3-(methylsulfanyl)propanal (methional). A model aroma mixture containing above four odorants showed a good similarity with the aroma of the soy sauce itself. Consequently, the reminiscent aroma mixture of soy sauce was prepared in water. The ratio of acetic acid, HEMF, isoamyl alcohol, and methional was 2500:300:100:1.

  20. Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine

    Directory of Open Access Journals (Sweden)

    Kok-Gan Chan

    2012-03-01

    Full Text Available An N-acylhomoserine lactone (AHL-degrading bacterial strain, L62, was isolated from a sample of fermentation brine of Chinese soya sauce by using rich medium agar supplemented with soya sauce (10% v/v. L62, a rod-shaped Gram positive bacterium with amylolytic activity, was phylogentically related to Bacillus sonorensis by 16S ribosomal DNA and rpoB sequence analyses. B. sonorensis L62 efficiently degraded N-3-oxohexanoyl homoserine lactone and N-octanoylhomoserine lactone. However, the aiiA homologue, encoding an autoinducer inactivation enzyme catalyzing the degradation of AHLs, was not detected in L62, suggesting the presence of a different AHL-degrading gene in L62. To the best of our knowledge, this is the first report of AHL-degrading B. sonorensis from soya sauce liquid state fermentation.

  1. Pepper EST database: comprehensive in silico tool for analyzing the chili pepper (Capsicum annuum transcriptome

    Directory of Open Access Journals (Sweden)

    Kim Woo Taek

    2008-10-01

    Full Text Available Abstract Background There is no dedicated database available for Expressed Sequence Tags (EST of the chili pepper (Capsicum annuum, although the interest in a chili pepper EST database is increasing internationally due to the nutritional, economic, and pharmaceutical value of the plant. Recent advances in high-throughput sequencing of the ESTs of chili pepper cv. Bukang have produced hundreds of thousands of complementary DNA (cDNA sequences. Therefore, a chili pepper EST database was designed and constructed to enable comprehensive analysis of chili pepper gene expression in response to biotic and abiotic stresses. Results We built the Pepper EST database to mine the complexity of chili pepper ESTs. The database was built on 122,582 sequenced ESTs and 116,412 refined ESTs from 21 pepper EST libraries. The ESTs were clustered and assembled into virtual consensus cDNAs and the cDNAs were assigned to metabolic pathway, Gene Ontology (GO, and MIPS Functional Catalogue (FunCat. The Pepper EST database is designed to provide a workbench for (i identifying unigenes in pepper plants, (ii analyzing expression patterns in different developmental tissues and under conditions of stress, and (iii comparing the ESTs with those of other members of the Solanaceae family. The Pepper EST database is freely available at http://genepool.kribb.re.kr/pepper/. Conclusion The Pepper EST database is expected to provide a high-quality resource, which will contribute to gaining a systemic understanding of plant diseases and facilitate genetics-based population studies. The database is also expected to contribute to analysis of gene synteny as part of the chili pepper sequencing project by mapping ESTs to the genome.

  2. Chemical properties and colors of fermenting materials in salmon fish sauce production

    Directory of Open Access Journals (Sweden)

    Mitsutoshi Nakano

    2018-02-01

    Full Text Available This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce (moromi, and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format. Keywords: Fish sauce, Chum salmon, Fermentation, Chemical properties, Color

  3. Microbiological Quality of Street-Vended Foods and Ready-To

    African Journals Online (AJOL)

    Dr Olaleye

    sampled at point sale. PHLS, Communicable Disease and. Public Health, vol. 3, number 3. Sago, S.K., Little, C.L., Ward, L., Gillespie, I.A., Mitchel,. T.L. (2003). Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis. Journal of Food Protection 66(3):.

  4. Microbiological safety of street vended fresh fruit juices, drinks and conventional blends in multan-pakistan

    International Nuclear Information System (INIS)

    Akhtar, S.; Riaz, M.; Ismail, T.; Farooq, U.

    2013-01-01

    The study aimed at exploring the safety of various fresh fruit juices, blends and drinks sold in the streets of Multan, Pakistan. The city was divided into 4 zones for the purpose of sample collection. Bacteriological analysis of 72 samples of fresh fruit juices, blends and drinks indicated the presence of total viable counts (2.48 +- 0.16 to 7.91 +- 0.62 log CFU/mL), total coliforms (0.70 +- 0.04 to 4.86 +- 0.29 log CFU/mL) and Escherichia coli (0.6 +- 0.03 to 3.83 +- 0.32 log CFU/mL). Qualitative data depicted apple juice to be highly contaminated with fecal coliforms and Salmonella spp. Coliforms prevalence was highest in Zone IV and Zone II while that of Salmonella spp., in Zone IV and Zone III. The pragmatic levels of contaminants elucidate poor sanitary status of major entities deployed in juice manufacturing process adopted by the street vendors. (author)

  5. An Assessment of the Quality and Storage Stability of Street-Vended ...

    African Journals Online (AJOL)

    Nigerian Food Journal. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 35, No 1 (2017) >. Log in or Register to get access to full text downloads.

  6. PUBLIC SPACE, STREET VEND ORS AND COSTUMERS IN SAN JOSÉ, COSTA RICA

    Directory of Open Access Journals (Sweden)

    Luis Armando Durán Segura

    2013-12-01

    Full Text Available The article analyzes the relationship between the existence of street vendors and the city flow of pedestrians and travellers in constant movement. This interdependence increases and shift places within the city accordingly with the costumers that are also itinerants. It is assumed that, informal commercial activities in public spaces (or listed as public access have been developed in a analog way to the itinerant consum practices of street buyers within the "metropolization" of the city of San José.

  7. Microbiological Quality of Street-Vended Foods and Ready-To

    African Journals Online (AJOL)

    Dr Olaleye

    poultry, fish, seafood, eggs, cereal and soy products. Furthermore .... related to the quality of the water available to vendors to prepare ... can be a contributory factor in samples with ... sanitation and cleaning methods in a small apple cider mill.

  8. Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.

    Science.gov (United States)

    Laillou, Arnaud; Icard-Vernière, Christèle; Rochette, Isabelle; Picq, Christian; Berger, Jacques; Sambath, Pol; Mouquet-Rivier, Claire

    2013-06-01

    In a number of Southeast Asian countries and China, fish sauce and soy sauce produced at the industrial level are fortified with iron. Unfortunately, the food producers and regulatory agencies implementing fortification programs do not always have the capacity to monitor the programs on an ongoing basis. To assess a new portable device for the quantitative measurement of iron content of fortified sauces that could be used to control fortification levels. The linearity, detection limits, and inter- and intraassay variability of this device were assessed on fish sauce and soy sauce fortified with ferrous sulfate, ferrous fumarate, and sodium iron ethylenediaminetetraacetate (NaFeEDTA); the accuracy of the results was determined by comparing them with the results obtained by atomic absorption spectrophotometry. Measurements required a minimum incubation time of 1 hour for iron sulfate or iron fumarate and 24 hours for NaFeEDTA. Linearity of the results ranged from 2 to 10 mg iron/L for ferrous sulfate or ferrous fumarate and from 1 to 10 mg iron/L for NaFeEDTA, implying the need for proper dilution, as the iron contents of fortified sauce are usually in the range of 150 to 1,000 mg/L. Depending on incubation time, iron compounds, and sauces, the coefficient of variation (CV) of intraassay precision was between 1.5% and 7.6% and the CV of interassay precision was between 2.9% and 7.4%. Comparison with results from atomic absorption spectrophotometry showed high agreement between both methods, with R = 0.926 and R = 0.935 for incubation times of 1 hour and 24 hours, respectively. The Bland-Altman plots showed limits of agreement between the two methods of +/- 70 mg/L in the range of fortification levels tested (100 to 500 mg/L). CONCLUSIONS; This device offers a viable method for field monitoring of iron fortification of soy and fish sauces after incubation times of 1 hour for ferrous sulfate or ferrous fumarate and 24 hours for NaFeEDTA.

  9. Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis).

    Science.gov (United States)

    Uchida, Motoharu; Kurushima, Hirotaka; Ishihara, Kenji; Murata, Yuko; Touhata, Ken; Ishida, Noriko; Niwa, Kentaro; Araki, Toshiyoshi

    2017-03-01

    High-salt content seaweed sauces were prepared for the first time using nori (Pyropia yezoensis) by fermentation and characterized. Components and taste of the two nori sauces (NSs) prepared separately were compared with those of soy and fish sauces. The NSs were rich in total nitrogen compounds (1.5 g N/100 ml on average) and potassium (880 mg/100 g), and had a unique free amino acid composition (e.g., taurine 617 mg/100 g), explaining their unique taste as evaluated by a taste sensing system. As for their food function, inhibitory activity of angiotensin-converting enzyme was observed. As for their food safety, arsenic was detected at a 0.8 mg/100 g level in total, but inorganic arsenic was not detected (<0.05 mg/100 g) and not regarded as a problem. Allergy-causing substances contained in wheat, soy beans, and crustaceans were not detected (<0.1 mg/100 g) with NSs. These results suggest that the nori sauce has a high potential as a novel nutritional source for humans. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  10. Molecular detection and characterization of a phytoplasma from xianlajiao chili pepper in shaanxi province, china

    International Nuclear Information System (INIS)

    Guo, C.M.; Lu, M.H.; Zhao, Z.L.; Hu, J.C.; Nie, W.Y.; Guo, J.W.

    2017-01-01

    Surveys were performed in the main Xianlajiao chili pepper-producing areas of Shaanxi Province to determine whether a phytoplasma was associated with the incidence of Arbuscular Lobular Disease (ALD). During July 2012 and 2013, 92 and 86 chili pepper plants, respectively, showing ALD-like symptoms were collected from 12 counties and the cities of Baoji, Weinan, Xianyang, and Xian. Samples from paulownia trees and plantain with symptoms of paulownia witches' broom and little leaf, respectively, located in pepper fields in Baoji city, Fengxiang county were also collected. Universal DNA primers for amplification of the phytoplasma 16S rRNA gene were used for nested PCR assays and DNA sequencing. Phytoplasma DNA was amplified from two chili pepper plants, the paulownia trees, and the plantain collected from Baoji city. The phylogenetic analysis of 16S rDNA sequences of the phytoplasmas detected in the chili pepper confirmed that these phytoplasmas are members of the 16SrI group "Candidatus Phytoplasma asteris". The results of virtual RFLP analysis and sequence homology comparison showed that the two Xianlajiao phytoplasmas have high homology with phytoplasmas 16SrI-B and 16SrI-M. Transmission electron microscopy assays revealed the presence of typical phytoplasma pleomorphic bodies in the phloem of phytoplasma-infected Xianlajiao chili pepper plants. Although our results did not establish a strong association between the presence of the phytoplasma and ALD, the simultaneous detection of a 16SrI phytoplasma in two symptomatic Xianlajiao chili peppers, the paulownia trees, and the plantain suggests a complex epidemiology related to the 16SrI phytoplasma pathogen in these new plant hosts. (author)

  11. Selection Criteria for Improving Yield in Chili (Capsicum annuum

    Directory of Open Access Journals (Sweden)

    S. Chakrabarty

    2017-01-01

    Full Text Available The present investigation was carried out to estimate the genetic variability and character association. Significant differences were observed among the genotypes for all the 15 traits for 20 chili genotypes. The highest genotypic coefficient of variation and phenotypic coefficient of variation were found for ten edible fruit weight, number of fruits per plant, fruit yield per plant, ten dry fruit weight, fruit length, fruit width, and weight of seeds per fruit. High heritability coupled with very high genetic advance as per cent of mean was observed for ten edible fruit weight, ten dry fruit weight, fruit length, number of fruits per plant, and fruit yield per plant. Phenotypic correlation coefficient among different traits indicated that fruit yield per plant at green stage had significant and positive association with ten edible green fruit weight, number of primary branches, harvest duration, and first fruit maturity and significant negative correlation with days to first picking. The path coefficient analysis revealed that days to first picking had the maximum positive direct effect on fruit yield per plant followed by harvest duration, ten edible fruit weight, ten dry fruit weight, hundred-seed weight, number of fruits per plant, first fruit maturity, and number of primary branches. Days to first picking had the maximum positive direct effect but significant negative effect with fruit yield per plant which indicated that the trait should be selected to expunge the undesirable indirect effect in order to make use of the direct effect. Therefore, selection should be practiced for ten edible fruit weight, ten dry fruit weight, number of fruits per plant, harvest duration, and hundred-seed weight for direct improvement of fruit yield per plant.

  12. Phylogenetic relationships, diversification and expansion of chili peppers (Capsicum, Solanaceae)

    Science.gov (United States)

    Carrizo García, Carolina; Barfuss, Michael H. J.; Sehr, Eva M.; Barboza, Gloria E.; Samuel, Rosabelle; Moscone, Eduardo A.; Ehrendorfer, Friedrich

    2016-01-01

    Background and Aims Capsicum (Solanaceae), native to the tropical and temperate Americas, comprises the well-known sweet and hot chili peppers and several wild species. So far, only partial taxonomic and phylogenetic analyses have been done for the genus. Here, the phylogenetic relationships between nearly all taxa of Capsicum were explored to test the monophyly of the genus and to obtain a better knowledge of species relationships, diversification and expansion. Methods Thirty-four of approximately 35 Capsicum species were sampled. Maximum parsimony and Bayesian inference analyses were performed using two plastid markers (matK and psbA-trnH) and one single-copy nuclear gene (waxy). The evolutionary changes of nine key features were reconstructed following the parsimony ancestral states method. Ancestral areas were reconstructed through a Bayesian Markov chain Monte Carlo analysis. Key Results Capsicum forms a monophyletic clade, with Lycianthes as a sister group, following both phylogenetic approaches. Eleven well-supported clades (four of them monotypic) can be recognized within Capsicum, although some interspecific relationships need further analysis. A few features are useful to characterize different clades (e.g. fruit anatomy, chromosome base number), whereas some others are highly homoplastic (e.g. seed colour). The origin of Capsicum is postulated in an area along the Andes of western to north-western South America. The expansion of the genus has followed a clockwise direction around the Amazon basin, towards central and south-eastern Brazil, then back to western South America, and finally northwards to Central America. Conclusions New insights are provided regarding interspecific relationships, character evolution, and geographical origin and expansion of Capsicum. A clearly distinct early-diverging clade can be distinguished, centred in western–north-western South America. Subsequent rapid speciation has led to the origin of the remaining clades. The

  13. Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.

    Science.gov (United States)

    Yoshikawa, Shuji; Kurihara, Hideyuki; Kawai, Yuji; Yamazaki, Koji; Tanaka, Akira; Nishikiori, Takafumi; Ohta, Tomoki

    2010-05-26

    Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae ) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii , Candida versatilis , and Tetragenococcus halophilus , in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days. The changes in the chemical components, color, and sensory properties during fermentation were investigated. Free amino acid content was increased, and the browning of fish sauce was enhanced by the usage of barley koji during fermentation. The halotolerant yeast (HTY) produced ethanol and repressed the browning by consumption of reducing sugar. Inoculated Z. rouxii in the fish sauce mash produced 2-phenylethanol (2-PE) and 4-hydoxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), and C. versatilis in the fish sauce mash produced 4-ethylguaiacol (4-EG), known as characteristic flavor compounds in soy sauce, adding soy-sauce-like flavor to the fish sauce. Thus, inoculation of HTMs and barley koji was effective for conferring the soy-sauce-like flavor and increasing free amino acid and ethanol contents in fish sauce product.

  14. Microbial safety of raw mixed-vegetable salad sold as an ...

    African Journals Online (AJOL)

    Alex

    2012-06-21

    Jun 21, 2012 ... A recent popular street vended food is fried rice, which is a good imitation of that sold in Chinese restaurants, especially in the cities. Semi boiled rice is fried in oil with chopped vegetables, soy sauce and egg, and served with tomato ketchup and fried chicken. Kose is fried fritters of dehulled cowpea paste ...

  15. Functional effects of Japanese style fermented soy sauce (shoyu) and its components.

    Science.gov (United States)

    Kataoka, Shigehiro

    2005-09-01

    The functional effects of Japanese style fermented soy sauce (shoyu) have been studied. Soy sauce promotes digestion, because the consumption of a cup of clear soup containing soy sauce enhances gastric juice secretion in humans. Soy sauce possesses antimicrobial activity against bacteria such as Staphylococcus aureus, Shigella flexneri, Vibrio cholera, Salmonella enteritidis, nonpathogenic Escherichia coli and pathogenic E. coli O157:H7. Soy sauce also contains an antihypertensive component. An angiotensin I-converting enzyme inhibitor having antihypertensive effects was found in soy sauce. The active compound was identified as nicotianamine, which comes from soybeans. Soy sauce exhibits anticarcinogenic effects. Giving diets containing soy sauce to mice inhibit benzo[a]pyrene (BP)-induced forestomach neoplasia. The anticarcinogenic compounds in soy sauce were identified. The flavor components of Japanese style fermented soy sauce, such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), which is a characteristic flavor component of Japanese style fermented soy sauce and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 4-hydroxy-5-methyl-3(2H)-furanone (HMF) exhibit antioxidant activities and anticarcinogenic effects on BP-induced mice forestomach neoplasia when fed following carcinogen exposure. The feeding of a diet containing 10% soy sauce to male C3H mice for 13 months also reduces the frequency and multiplicity of spontaneous liver tumors. HDMF and HEMF also exhibit anticataract effects in the spontaneous cataract rat (ICR/f rat). Fermented soy sauce contains three tartaric isoflavone derivatives called shoyuflavones. These shoyuflavones were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy sauce also exhibits antiplatelet activity. beta-Carbolines were isolated from soy sauce as the active compounds. Soybeans and wheat, which are the

  16. Degradation rate of vitamin B6 on red chili pepper drying by blanching-brine-calcium pretreatment

    Directory of Open Access Journals (Sweden)

    Uma Fadzilia Arifin

    2017-12-01

    Full Text Available Drying is one of the alternatives to prevent spoilage in red chili pepper by removing moisture content. Red chili pepper (Capsicum frutescens has complex nutrition components such as vitamins and bioactive compound. However, vitamin B6 content in chili can degrade significantly in drying process by heat. This research studied degradation rate of vitamin B6 in chili drying process under various pretreatments and temperatures. In this study, post-harvest chili before dried was pretreated by blanching, osmotic dehydration with brine, immersing in calcium chloride solution and the combination of all them. They were dried in tray dyer at various temperatures 40°C, 50°C, 60°C and 70°C. Degradation of vitamin B6 content was analyzed every 2 hours by High-Performance Liquid Chromatography for 8 hours. Results showed that blanching-brine-calcium pretreatment was expected to reduce drying time and retain high content of vitamin B6 in red chili pepper. The degradation rate of vitamin B6 in chili followed second-order reaction. The degradation rate was influenced by temperature change referring to Arrhenius equation with activation energy was about 31.97 kJ/ mol K and constant rate (k0 was 3.769. Therefore, the vitamin B6 retention can be estimated at various pretreatments, times and temperatures. Furthermore, the favorable drying conditions can be evaluated.

  17. Phylogenetic relationships, diversification and expansion of chili peppers (Capsicum, Solanaceae).

    Science.gov (United States)

    Carrizo García, Carolina; Barfuss, Michael H J; Sehr, Eva M; Barboza, Gloria E; Samuel, Rosabelle; Moscone, Eduardo A; Ehrendorfer, Friedrich

    2016-07-01

    Capsicum (Solanaceae), native to the tropical and temperate Americas, comprises the well-known sweet and hot chili peppers and several wild species. So far, only partial taxonomic and phylogenetic analyses have been done for the genus. Here, the phylogenetic relationships between nearly all taxa of Capsicum were explored to test the monophyly of the genus and to obtain a better knowledge of species relationships, diversification and expansion. Thirty-four of approximately 35 Capsicum species were sampled. Maximum parsimony and Bayesian inference analyses were performed using two plastid markers (matK and psbA-trnH) and one single-copy nuclear gene (waxy). The evolutionary changes of nine key features were reconstructed following the parsimony ancestral states method. Ancestral areas were reconstructed through a Bayesian Markov chain Monte Carlo analysis. Capsicum forms a monophyletic clade, with Lycianthes as a sister group, following both phylogenetic approaches. Eleven well-supported clades (four of them monotypic) can be recognized within Capsicum, although some interspecific relationships need further analysis. A few features are useful to characterize different clades (e.g. fruit anatomy, chromosome base number), whereas some others are highly homoplastic (e.g. seed colour). The origin of Capsicum is postulated in an area along the Andes of western to north-western South America. The expansion of the genus has followed a clockwise direction around the Amazon basin, towards central and south-eastern Brazil, then back to western South America, and finally northwards to Central America. New insights are provided regarding interspecific relationships, character evolution, and geographical origin and expansion of Capsicum A clearly distinct early-diverging clade can be distinguished, centred in western-north-western South America. Subsequent rapid speciation has led to the origin of the remaining clades. The diversification of Capsicum has culminated in the origin

  18. INTEGRATED DESEASE MANAGEMENT FOR CHILI FARMING IN BREBES AND MAGELANG - CENTRAL JAVA: SOCIAL ECONOMIC IMPACTS

    Directory of Open Access Journals (Sweden)

    Joko Mariyono

    2016-10-01

    Full Text Available This study aims to analyze the impact of an integrated disease management (IDM on chilli. Chili disease control technologies that include crop barrier with corn and Crotalaria, and compost tea have been introduced to farmers in Magelang and Brebes. A qualitative approach was used to assess and estimate the socio-economic impact of agricultural research. The study was conducted in 2011. The results showed that based on land use chili, the net economic benefits generated was relatively low. There were only a few farmers who have adopted the technology on chili peppers. Furthermore, the survey also illustrates that three years after its introduction in 2007 the technology status at farm level was just at consciousness phase. Learning of this fact, a thorough evaluation of the technology on chili pepper should be done immediately. Research institutions which have developed the technology should encourage bottom-up initiatives and build a shared commitment to complete the implementation of a clear strategic plan. The adoption of the strategic plan should include the integration of research activities with promotional activities for example by revitalizing participatory approaches to awareness of farmers.

  19. Permettre aux idées de vivre au Chili | CRDI - Centre de recherches ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    27 oct. 2010 ... L'appui accordé par le CRDI à des spécialistes des sciences sociales du Chili pendant les années sombres de la dictature militaire a permis de soutenir un noyau de chercheurs prêts à remettre leur pays sur la voie de la démocratie.

  20. The evolution of chili peppers (Capsicum-Solanaceae): a cytogenetic perspective

    Science.gov (United States)

    Capsicum (chili peppers) is a New World genus with five crop species of great economic importance for food and spices. An up-to-date summary of the karyotypic knowledge is presented, including data on classical staining (chromosome number, size and morphology), silver impregnation (number and positi...

  1. Effect of bio-organomineral fertilizer on the growth of chili (Capsicum annum l.)

    Science.gov (United States)

    Nofiyanto, R. T.; Wati, V. R.; Setiawati, S. R.; Noviandi, W. D.; Kuscahyanti, A.; Fuskhah, E.

    2018-01-01

    The productivity of chili in 2014-2015 has decreased by 29,411 tons due to conversion of agricultural land. One of the efforts to increase the production of chili is by using latosol acid as a cultivation area. The low fertility of latosol land can be overcome by fertilizing. The purpose of this research was to investigate the role of duckweed and Methylobacterium on chili production which cultivated at latosol soil. The design used was Completely Randomized Design (RAL) with 6 treatments and 4 replications. The treatment consisted of P0 = control, P1 = 50 kg / ha, P2 = 100 kg / ha, P3 = 150 kg / ha, P4 = 200 kg / ha, and P5 = 250 kg / ha. Assamed data were analyzed by using variance analysis (ANOVA), Duncan’s Multiple Range Test (DMRT) with confidence level 95% was used for further analysis. The results showed that fertilizer application can increase the fertility of latosol soil, percentage of chili pepper plant life, height, number of productive branches, number of flower, and amount of fruit.

  2. ÉTUDE DE CAS — Chili : Santé, environnement et culture ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    7 janv. 2011 ... Un regain de vie pour les collectivités Mapuche. Les populations autochtones sont parmi les plus pauvres et les plus marginalisées de la planète. Ce sont elles aussi qui sont les plus tributaires, pour leur bien-être, de milieux sains et durables. Au Chili, des chercheurs et des organisations mapuches, ...

  3. Radiation preservation of white pomfret (Stromateus cinereus) in tomato sauce

    International Nuclear Information System (INIS)

    Doke, S.N.; Sherekar, S.V.; Ghadi, S.V.

    1991-01-01

    A method for the radiation preservation of white pomfret (Stromateus cinereus) in tomato sauce is described which enables the storage of fish at ambient temperature (28±3 deg C) for a period of six months. The product with low pH could be stabilized with a dose of 5 kGy. A batch of packed cans (consisting of cans of fish with tomato sauce and the control cans) were subjected to a dose in a Cobalt 60 Package Irradiator (Atomic Energy of Canada Ltd.) at a dose rate of 0.045 kGy min -1 . Biochemical and bacteriological evaluation confirmed the storage stability of the product. The process offers a safe and simple method to preserve white pomfret in a 'heat and serve' form. (author) 6 refs.; 5 tabs

  4. Chemical properties and colors of fermenting materials in salmon fish sauce production.

    Science.gov (United States)

    Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

    2018-02-01

    This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce ( moromi ), and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format.

  5. Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.

    Science.gov (United States)

    Xu, Libin; Li, Yang; Xu, Ning; Hu, Yong; Wang, Chao; He, Jianjun; Cao, Yueze; Chen, Shigui; Li, Dongsheng

    2014-12-24

    This work demonstrated the possibility of using artificial neural networks to classify soy sauce from China. The aroma profiles of different soy sauce samples were differentiated using headspace solid-phase microextraction. The soy sauce samples were analyzed by gas chromatography-mass spectrometry, and 22 and 15 volatile aroma compounds were selected for sensitivity analysis to classify the samples by fermentation and geographic region, respectively. The 15 selected samples can be classified by fermentation and geographic region with a prediction success rate of 100%. Furans and phenols represented the variables with the greatest contribution in classifying soy sauce samples by fermentation and geographic region, respectively.

  6. Agro fertilizer from Myanmar traditional shrimp sauce and paste waste

    International Nuclear Information System (INIS)

    Yee Yee Nwe; Myint Khine; Nyunt Wynn

    2001-01-01

    The new growth agro fertilizer (npi) compost prepared from Myanmar traditional shrimp sauce and paste waste mixed with other ingredients [agricultural waste and animal waste (night soil)] was found to promote and enhance the growth as well as the rice crop to produce in higher percentage yield per acre as compare to the use of normal rice crops fertilizer and even to that of the current used EM compost fertilizer. (author)

  7. [Differentiated perception of transgenic tomato sauce in the southern Chile].

    Science.gov (United States)

    Schnettler Morales, B; Sepúlveda Bravo, O; Ruiz Fuentes, D; Denegri Coria, M

    2008-03-01

    The present study considers the debate generated in developed countries by genetically modified foods, the importance of this variable to consumers in Temuco (Araucanía Region, Chile) when purchasing tomato sauce and different market segments were studied through a personal survey administered to 400 people. Using conjoint analysis, it was determined that the presence of genetic modification in food was generally more important than the brand and purchase price. Using cluster analysis, three segments were distinguished, with the most numerous (49.3%) placing the greatest importance on the presence of genetic modification (GM) in food and rejecting the transgenic product. The second group (39.4%) gave the greatest importance to the brand and preferred tomato sauce with genetically modified ingredients. The smallest segment (11.3%) placed the greatest value on price and preferred transgenic tomato sauce. The three segments prefer the national brand, reject the store brand and react positively to lower prices. The segment sensitive to the presence of GM in food comprised mainly those younger than 35 years of age, single and with no children. The absence of GM in food of vegetable origin is desirable for young consumers in the Araucanía Region, but a significant proportion accepts genetic modification in food (50.7%).

  8. Effect of soy sauce on lipid oxidation of irradiated pork patties

    International Nuclear Information System (INIS)

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

    2013-01-01

    This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed. - Highlights: • Antioxidant effect of soy sauce on irradiated pork patties was studied. • The soy sauce can retard lipid oxidation of the irradiated pork patties. • A synergistic effect of ascorbic acid for preventing lipid oxidation was observed

  9. Identification of the glutaminase genes of Aspergillus sojae involved in glutamate production during soy sauce fermentation.

    Science.gov (United States)

    Ito, Kotaro; Koyama, Yasuji; Hanya, Yoshiki

    2013-01-01

    Glutaminase, an enzyme that catalyzes the conversion of L-glutamine to L-glutamate, enhances the umami taste in soy sauce. The Aspergillus sojae genome contains 10 glutaminase genes. In this study, we estimated that approximately 60% of the glutamate in soy sauce is produced through the glutaminase reaction. To determine which glutaminase is involved in soy sauce glutamate production, we prepared soy sauces using single and multiple glutaminase gene disruptants of A. sojae. The glutamate concentration in soy sauce prepared using the ΔgahA-ΔgahB-ΔggtA-Δgls disruptant was approximately 60% lower than that in the control strain, whereas it was decreased by approximately 20-30% in the ΔgahA-ΔgahB disruptant. However, the glutamate concentration was unchanged in the soy sauces prepared using the ΔgahA-ΔggtA-Δgls and ΔgahB-ΔggtA-Δgls disruptants. These results indicate that four glutaminases are involved in glutamate production in soy sauce, and that the peptidoglutaminase activities of GahA and GahB increase the glutamate concentration in soy sauce.

  10. Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

    Science.gov (United States)

    Jingtian, Yang; Xinhua, Jin; Guoxing, Gu; Guichun, Yun

    Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both of effects for sterilization and improving flavour and quality of soy sauce were obtained simultaneously. All colibacillus in soy sauce were sterilized using 1 kGy radiation dose and total bacteria count in soy sauce can be reduced to below national standard at 5 kGy dose ( 5x10 4count/ml ). But above 10 kGy dose is needed to kill all bacteria in soy sauce. The significant changes on chemical components in soy sauce irradiated at 5-7 kGy dose took place: raduceing-sugar increased by 1-10%, total amount of 18 kinds of free amino acid raised between 3.5-28 %, emerging-sweet smell substances which have low boiling point, such as alchols, aldehydes and esters obviously increased. The taste-specialists from some soy sauce factories concluded that flavour and quality of soy sauce irradiated are better than non-irradiated.

  11. Development of a non-commercial sugar-free barbecue sauce

    Science.gov (United States)

    The challenge has always been to be able to manufacture a sugar free sauce. A basic barbecue sauce formulation was used to make 5 sugar-free preparations combining selected levels of xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. Physical, chemical, microbial and sensory prope...

  12. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.

    Science.gov (United States)

    Udomsil, Natteewan; Rodtong, Sureelak; Choi, Yeung Joon; Hua, Yanglin; Yongsawatdigul, Jirawat

    2011-08-10

    The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 10(6) CFU/mL. The α-amino content of 6-month-old fish sauce samples inoculated with T. halophilus was 780-784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in fish sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated fish sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for fish sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine content of a fish sauce product.

  13. Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.

    Science.gov (United States)

    Chindapan, Nathamol; Devahastin, Sakamon; Chiewchan, Naphaporn; Sablani, Shyam S

    2011-09-01

    Fish sauce is an ingredient that exhibits unique flavor and is widely used by people in Southeast Asia. Fish sauce, however, contains a significant amount of salt (sodium chloride). Recently, electrodialysis (ED) has been successfully applied to reduce salt in fish sauce; however, no information is available on the effect of ED on changes in compounds providing aroma and taste of ED-treated fish sauce. The selected aroma compounds, amino acids, and sensory quality of the ED-treated fish sauce with various salt concentrations were then analyzed. The amounts of trimethylamine, 2,6-dimethylpyrazine, phenols, and all carboxylic acids except for hexanoic acid significantly decreased, whereas benzaldehyde increased significantly when the salt removal level was higher. The amounts of all amino acids decreased with the increased salt removal level. Significant difference in flavor and saltiness intensity among ED-treated fish sauce with various salt concentrations, as assessed by a discriminative test, were observed. Information obtained in this work can serve as a guideline for optimization of a process to produce low-sodium fish sauce by ED. It also forms a basis for further in-depth sensory analysis of low-sodium fish sauce. © 2011 Institute of Food Technologists®

  14. Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce

    NARCIS (Netherlands)

    Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Diez Simon, Carmen; Sagdic, Osman; Capanoglu, Esra

    2018-01-01

    The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57–68%), total flavonoid content

  15. Immobilized soy-sauce yeasts : development and characterization of a new polyethylene-oxide support

    NARCIS (Netherlands)

    Sluis, van der C.; Mulder, A.N.T.; Grolle, K.C.F.; Engbers, G.H.M.; Schure, ter E.G.; Tramper, J.; Wijffels, R.H.

    2000-01-01

    Entrapment of cells in alginate gel is a widely used mild immobilization procedure. However, alginate gel is not very suitable for use in long-term continuous soy-sauce processes because alginate is sensitive to abrasion and chemically unstable towards the high salt content of soy-sauce medium.

  16. Consumer acceptance of salt-reduced 'soy sauce' bread over repeated in home consumption

    NARCIS (Netherlands)

    Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Koester, E.P.; Mojet, J.

    2013-01-01

    The stability of liking for salt reduced/re-formulated bread was tested in a home use test for three weeks. Salt was partially replaced by naturally brewed soy sauce. 56 Consumers were provided with regular bread (variant A) and another 59 were provided with salt-reduced soy sauce bread (variant B).

  17. Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce.

    Science.gov (United States)

    Tomas, Merve; Beekwilder, Jules; Hall, Robert D; Diez Simon, Carmen; Sagdic, Osman; Capanoglu, Esra

    2018-04-01

    The effect of the addition of inulin (5 and 10%) on the phenolic content and in vitro gastrointestinal digestion of tomato sauces has been investigated. Results have shown that the addition of inulin to tomato sauce significantly decreased the total phenolic content (57-68%), total flavonoid content (48-60%), and total antioxidant capacity (49-61%). Similarly, all assays of the sauce containing both 5% and 10% inulin, showed a slight decrease during in vitro gastrointestinal digestion of tomato sauces. Higher levels of inulin added to tomato sauce resulted in the greatest decrease in phenolic content, probably because of the interaction between inulin and phenolic compounds. To address the effects of inulin on the global metabolite profile of tomato sauce, an untargeted metabolomics approach was followed. Changes related to the presence of inulin suggest that inulin quenches a subset of unidentified compounds which are present in sauce but not in fruit, suggesting that inulin can contribute to the conservation of fruit properties in tomato sauce. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Inactivation of Paragonimus westermani metacercariae in soy sauce-marinated and frozen freshwater crabs.

    Science.gov (United States)

    Kim, Tae Im; Oh, Se-Ra; Dai, Fuhong; Yang, Hyun-Jong; Ha, Sang-Do; Hong, Sung-Jong

    2017-03-01

    Soy sauce-marinated freshwater crabs (Eriocheir japonicus) are a source of human paragonimiasis. The viability of Paragonimus westermani metacercariae (PwMc) in marinated crabs was investigated in an experimental setting. The PwMc collected from freshwater crayfish were inoculated into freshwater crabs, which were then frozen or marinated in soy sauce. All PwMc in the freshwater crabs were inactivated after freezing for 48 h at -20 °C and after freezing for 12 h at -40 °C. After marinating for 32 days, the survival rate of PwMc in 5% NaCl soy sauce was 50%, in 7.5% NaCl soy sauce it was 33.3%, and in 10.0% NaCl soy sauce it was 31.3%. When marinated for 64 days, all PwMc were inactivated in all experimental groups. These results revealed that freezing and soy sauce marination were detrimental to the survival of PwMc in freshwater crabs. Specifically, freezing crabs for more than 48 h or soaking them in soy sauce containing at least 5.0% NaCl for 64 days can inactivate PwMc. These results can inform the production of the traditional Korean soy sauce-marinated freshwater crabs known as gejang.

  19. Identification of Dried Native Chili Markets in the International Tourism Sector in Peru: An Open-Ended Contingent Valuation Study

    Directory of Open Access Journals (Sweden)

    Jaqueline Garcia-Yi

    2014-02-01

    Full Text Available Many native chili varieties are becoming extinct due to the lack of economic incentives for farmers to their continued cultivation in Peru. A potential high value pro-poor market for selling native chilies is the international tourism segment. The objectives of this research were to assess the acceptability of the potential introduction of dried native chilies in the international tourism segment by identifying the motivations for buying dried chilies as souvenirs, and then by evaluating the factors influencing the price premiums’ magnitudes related to different label information conditions, such as information about the farmer community, traditional cooking recipes, organic certification, and Fairtrade certification. A face-to-face survey was conducted with 200 international tourists at the airport in Cuzco, Peru. The data were analyzed using a probit and tobit models with sample selection. The results suggest that dried native chilies would have a relatively good acceptance among international tourists. About 62% of the respondents indicated they would buy dried native chilies, and of them, 62%–74% would pay an average price premium ranging from S/1.16–1.58 for different label information conditions. Nevertheless specific marketing campaigns should be designed for different types of international tourists in order to maximize the economic benefits for small-holder farmers.

  20. Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce.

    Science.gov (United States)

    Meng, Qi; Hatakeyama, Makoto; Sugawara, Etsuko

    2014-01-01

    Two aroma compounds of volatile thiols, 2-furanmethanethiol (2FM) and ethyl 2-mercaptopropionate (ET2MP), were formed in five types of Japanese soy sauce during fermentation by yeast. The concentrations of 2FM and ET2MP in the soy sauce samples increased during alcoholic fermentation. The concentrations of 2FM and ET2MP were higher in the soy sauce fermented by Zygosaccharomyces rouxii than in that fermented by Candida versatilis. The enantiomers of ET2MP were separated by gas chromatography in a capillary column. The average enantiomeric ratio of ET2MP in the soy sauce was approximately 1:1. 2FM was formed by yeast in a medium prepared from cysteine and furfural, and cysteine is considered the key precursor of 2FM by yeast in soy sauce.

  1. Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation.

    Science.gov (United States)

    Zhang, Jiran; Du, Guocheng; Chen, Jian; Fang, Fang

    2016-10-01

    To reduce the amount of citrulline produced by arginine-consuming bacteria in the moromi mash during soy sauce production. Bacillus amyloliquefaciens JY06, a salt-tolerant strain with high arginine consumption ability and low citrulline accumulation capacity, was isolated from moromi mash. The concentration of citrulline was decreased from 26.8 to 5.1 mM and ethyl carbamate in soy sauce, after sterilization, decreased from 97 to 17 μg kg(-1) when B. amyloliquefaciens JY06 was added during fermentation. The aroma of the sauce was improved by increasing the ester content. B. amyloliquefaciens JY06 is a beneficial bacterium that can be used in soy sauce fermentation to eliminate ethyl carbonate and enhance the flavor of the sauce.

  2. Effects of gamma irradiation and processing on the quality of chilli sauce

    International Nuclear Information System (INIS)

    Norimah Yusof; Latifah Amin; Mohamad Lebai Juri

    1988-01-01

    Bacterial and fungal load in dried chilli, the main ingredient in manufacturing chilli sauce, was reduced by two log cycles after gamma irradiation at 5 kGy. After processing into chilli sauce, the microbial load observed in the sauce prepared from irradiated dried chillies was almost similar to the control. The heating stage in the processing of chilli sauce seemed sufficient to decontaminate the raw ingredients. During storage, there was no significant increase in the number of bacteria but some fungal growths were detected after eight months of storage. Reduction in redness (a value) was recorded in the control sample after four months (P=0.05) but not in the treated sample. The differences in the sensory quality between the chilli sauce prepared from irradiated dried chillies and control samples could be detected using the Triangular Test. (author)

  3. Effect of irradiation on shelf life and nutritional quality of sauce buck

    International Nuclear Information System (INIS)

    Cao Hong; Zhai Jianqing; Han Yan; Wang Xinghai; Bao Jianzhong; Wang Jinrong; Chen Xiulan

    2010-01-01

    Vacuum-packed sauce duck were irradiated by 60 Co γ-rays, and total bacteria number and nutrition contents of treated samples were determined. The results showed that the sauce duck was irradiated at 6 kGy, and stored at 25 degree C ± 0.5 degree C, it could be stored for 90 days; and if the sauce duck was firstly processed by pasteurization at 90 degree C ∼ 95 degree C for 30 min, then irradiated at 6 kGy, the shelf life could be prolonged to 120 days at 25 degree C ± 0.5 degree C. Irradiation could make the sauce duck to meet the commercial hygienic requirement within the shelf life, and would not impact the nutritive value significantly. It is concluded that irradiated sauce duck has the potential commercial application. (authors)

  4. Management of chili pepper root rot and wilt (caused by Phytophthora nicotianae) by grafting onto resistant rootstock

    OpenAIRE

    Mourad SAADOUN; Mohamed Bechir ALLAGUI

    2013-01-01

    Root rot and plant wilting caused by Phytophthora nicotianae is a severe disease of chili pepper (Capsicum annuum L.) in open fields and under greenhouse production in Tunisia. Chili pepper grafting for disease manage- ment is attracting increased interest in recent years. Using the tube grafting technique, different compatible scion/rootstock combinations were obtained with the wild-type pepper SCM334 and the local chili pepper cultivars ‘Beldi’ and ‘Baker’. SCM334 was resistant to P. nicoti...

  5. Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.

    Science.gov (United States)

    Kaneko, Shu; Kumazawa, Kenji; Nishimura, Osamu

    2013-04-10

    An investigation using the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from a raw Japanese soy sauce and the heated soy sauce revealed 40 key aroma compounds including 7 newly identified compounds. Among them, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone exhibited the highest flavor dilution (FD) factor of 2048, followed by 3-(methylthio)propanal, 4-ethyl-2-methoxyphenol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone having FD factors from 128 to 512 in the raw soy sauce. Furthermore, comparative AEDAs, a quantitative analysis, and a sensory analysis demonstrated that whereas most of the key aroma compounds in the raw soy sauce were common in the heated soy sauce, some of the Strecker aldehydes and 4-vinylphenols contributed less to the raw soy sauce aroma. The model decarboxylation reactions of the phenolic acids during heating of the raw soy sauce revealed that although all reactions resulted in low yields, the hydroxycinnamic acid derivatives were much more reactive than the hydroxybenzoic acid derivatives due to the stable reaction intermediates. Besides the quantitative analyses of the soy sauces, the estimation of the reaction yields of the phenolic compounds in the heated soy sauce revealed that although only the 4-vinylphenols increased during heating of the raw soy sauce, they might not mainly be formed as decarboxylation products from the corresponding hydroxycinnamic acids but from the other proposed precursors, such as lignin, shakuchirin, and esters with arabinoxylan.

  6. ÉTUDE DE CAS — Chili : Santé, environnement et culture autochtone

    International Development Research Centre (IDRC) Digital Library (Canada)

    7 janv. 2011 ... Au Chili, des chercheurs et des organisations mapuches, parrainés par le Centre de recherches pour le développement international (CRDI), travaillent en collaboration afin de mieux gérer l'environnement local et d'améliorer la santé de la collectivité. Ce faisant, ils ont conçu une approche novatrice du ...

  7. Characterization of genetic diversity of native 'Ancho' chili populations of Mexico using microsatellite markers

    Directory of Open Access Journals (Sweden)

    Rocío Toledo-Aguilar

    2016-03-01

    Full Text Available 'Ancho' type chilis (Capsicum annuum L. var. annuum are an important ingredient in the traditional cuisine of Mexico and so are in high demand. It includes six native sub-types with morphological and fruit color differences. However, the genetic diversity of the set of these sub­types has not been determined. The objective of this study was to characterize the genetic diversity of native Mexican ancho chili populations using microsatellites and to determine the relationship among these populations. Twenty-four microsatellite loci were used to analyze 38 native populations of 'Ancho' chilis collected in seven states of Mexico; three populations different from the ancho type ('Piquin', 'Guajillo', and 'Chilaca' and three hybrids (Capulin, Abedul, and green pepper were included as controls. The number of alleles per locus, number and percentage of polymorphic loci, polymorphic information content (PIC, expected heterozygosity, and Wright F statistics were obtained. Moreover, an analysis of principal components and a cluster analysis were carried out. We detected 220 alleles, with an average of 9.2 alleles per locus; PIC varied between 0.07 and 1, and expected heterozygosity was between 0.36 and 0.59. Also we identified 59 unique alleles and eight alleles common to all of the populations. The F statistics revealed broad genetic differentiation among populations. Both the analysis of principal components and the cluster analysis were able to separate the populations by origin (southern, central, and northern Mexico. The broad genetic diversity detected in the native ancho chili populations of Mexico was found in greater proportion within the populations than between populations.

  8. Multiple lines of evidence for the origin of domesticated chili pepper, Capsicum annuum, in Mexico

    Science.gov (United States)

    Kraft, Kraig H.; Brown, Cecil H.; Nabhan, Gary P.; Luedeling, Eike; Luna Ruiz, José de Jesús; Coppens d’Eeckenbrugge, Geo; Hijmans, Robert J.; Gepts, Paul

    2014-01-01

    The study of crop origins has traditionally involved identifying geographic areas of high morphological diversity, sampling populations of wild progenitor species, and the archaeological retrieval of macroremains. Recent investigations have added identification of plant microremains (phytoliths, pollen, and starch grains), biochemical and molecular genetic approaches, and dating through 14C accelerator mass spectrometry. We investigate the origin of domesticated chili pepper, Capsicum annuum, by combining two approaches, species distribution modeling and paleobiolinguistics, with microsatellite genetic data and archaeobotanical data. The combination of these four lines of evidence yields consensus models indicating that domestication of C. annuum could have occurred in one or both of two areas of Mexico: northeastern Mexico and central-east Mexico. Genetic evidence shows more support for the more northern location, but jointly all four lines of evidence support central-east Mexico, where preceramic macroremains of chili pepper have been recovered in the Valley of Tehuacán. Located just to the east of this valley is the center of phylogenetic diversity of Proto-Otomanguean, a language spoken in mid-Holocene times and the oldest protolanguage for which a word for chili pepper reconstructs based on historical linguistics. For many crops, especially those that do not have a strong archaeobotanical record or phylogeographic pattern, it is difficult to precisely identify the time and place of their origin. Our results for chili pepper show that expressing all data in similar distance terms allows for combining contrasting lines of evidence and locating the region(s) where cultivation and domestication of a crop began. PMID:24753581

  9. Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce

    OpenAIRE

    Khothibul Umam Al Awwaly; Aris Sri Widati; Vina Rahmadani

    2012-01-01

    The aim of this study was to know the difference between Etawah crossbreed goat meat sauce and Boer crossbreed goat meat sauce evaluated on N-amino, protein, and total glucose.The material used in the research were meat sauce from Etawah crossbreed goat and Boer crossbreed goat. The result showed that the different species of goat statistically gave  no significant  effect (P>0.05) on N-amino, protein and total glucose of goat meat sauce. Boer crossbreed meat sauce tend higher than Etawah cro...

  10. Evaluation of the oxidative stability of Chipotle chili (Capsicum annuum L. oleoresins in avocado oil

    Directory of Open Access Journals (Sweden)

    L. Cerecedo-Cruz

    2018-03-01

    Full Text Available Capsicum annuum L. (Chipotle chili is a natural source of bioactive metabolites with antioxidant properties. The objective of this research was to obtain and characterize the oxidative stability under storage of Chipotle chili oleoresins extracted with cold-pressed avocado oil. The most efficient conditions obtained to extract carotenoids and phenolic compounds were at 1:3 ratio (chipotle chili: avocado oil; w:v at room temperature in darkness during 48 h. At the end of the harshest conditions (45 °C, 30 days, the extracts were stable to lipid oxidation with a final Totox value of 27.34, a carotenoid preservation of 85.6%, antioxidant activity retention of 80.66% and a color change (ΔE of 1.783. The kinetic constants obtained were higher for peroxide formation than for carotenoid degradation. The oleoresins obtained could be considered an economic and sustainable alternative to extract carotenoids with good oxidation stability that could be used in foodstuffs.

  11. Evaluation of antioxidant potential of pepper sauce (Capsicum frutescens L.

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    Pamela Freire de Moura Pereira

    2016-12-01

    Full Text Available Functional properties of substances present in in natura foods such as fruits and vegetables are well documented; however, the activity that remains after processing needs more research. The present study aimed to evaluate the antioxidant potential in fruit processed as sauce and quantify the compounds able to contribute to such activity. Three different treatments were developed varying only the concentration of pepper Capsicum frutescens L., with treatment ratios (fruit: water: vinegar: salt being: treatment 1 (0.5: 1: 0.5: 0.33, 2 (1: 1: 0.5: 0.33, and 3 (2: 1: 0.5: 0.33. By the DPPH method, the values found for EC50 (g g DPPH−1 from 3726.9 to 5425.9 for the alcoholic extract were the most significant. The content of total phenols did not vary between the three treatments. While the content of carotenoids found was significantly different in the treatment with lower content of the fruit in natura, when compared to the treatment with higher content (44.02 and 56.09 μg of β-carotene 100 g−1, respectively and the content of ascorbic acid varied between 10.95 and 21.59 mg 100−1 g. Therefore, the pepper sauce was presented as an alternative to the consumption of bioactive compounds that may have antioxidant potential.

  12. Detection of Gluten during the Fermentation Process To Produce Soy Sauce.

    Science.gov (United States)

    Cao, Wanying; Watson, Damien; Bakke, Mikio; Panda, Rakhi; Bedford, Binaifer; Kande, Parnavi S; Jackson, Lauren S; Garber, Eric A E

    2017-04-03

    Advances have been made to provide people with celiac disease (CD) access to a diverse diet through an increase in the availability of gluten-free food products and regulations designed to increase label reliability. Despite advances in our knowledge regarding CD and analytical methods to detect gluten, little is known about the effects of fermentation on gluten detection. The enzyme-linked immunosorbent assay (ELISA) and lateral flow devices routinely used by analytical laboratories and regulatory agencies to test for the presence of gluten in food were examined for their ability to detect gluten during the fermentation processes leading to the production of soy sauce, as well as in finished products. Similar results were observed irrespective of whether the soy sauce was produced using pilot-plant facilities or according to a homemade protocol. In both cases, gluten was not detected after moromi (brine-based) fermentation, which is the second stage of fermentation. The inability to detect gluten after moromi fermentation was irrespective of whether the assay used a sandwich configuration that required two epitopes or a competitive configuration that required only one epitope. Consistent with these results was the observation that ELISA, lateral flow devices, and Western immunoblot analyses were unable to detect gluten in commercial soy sauce, teriyaki sauce, and Worcestershire sauce. Although reports are lacking on problems associated with the consumption of fermented soy-containing sauces by consumers with CD, additional research is needed to determine whether all immunopathogenic elements in gluten are hydrolyzed during soy sauce production.

  13. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi

    International Nuclear Information System (INIS)

    Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W.

    2003-01-01

    Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10 6 CFU/g) and coliform bacteria (totally 5.90x10 4 CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality

  14. Effect of NaFeEDTA-fortified soy sauce on zinc absorption in children.

    Science.gov (United States)

    Li, Min; Wu, Jinghuan; Ren, Tongxiang; Wang, Rui; Li, Weidong; Piao, Jianhua; Wang, Jun; Yang, Xiaoguang

    2015-03-01

    NaFeEDTA has been applied in many foods as an iron fortificant and is used to prevent iron deficiency in Fe-depleted populations. In China, soy sauce is fortified with NaFeEDTA to control iron deficiency. However, it is unclear whether Fe-fortified soy sauce affects zinc absorption. To investigate whether NaFeEDTA-fortified soy sauce affects zinc absorption in children, sixty children were enrolled in this study and randomly assigned to three groups (10 male children and 10 female children in each group). All children received daily 3 mg of (67)Zn and 1.2 mg of dysprosium orally, while the children in the three groups were supplemented with NaFeEDTA-fortified soy sauce (6 mg Fe, NaFeEDTA group), FeSO₄-fortified soy sauce (6 mg Fe, FeSO₄ group), and no iron-fortified soy sauce (control group), respectively. Fecal samples were collected during the experimental period and analyzed for the Zn content, (67)Zn isotope ratio and dysprosium content. The Fe intake from NaFeEDTA-fortified and FeSO₄-fortified groups was significantly higher than that in the control group (P sauce does not affect Zn bioavailability in children.

  15. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.

    Science.gov (United States)

    Feng, Yunzi; Su, Guowan; Zhao, Haifeng; Cai, Yu; Cui, Chun; Sun-Waterhouse, Dongxiao; Zhao, Mouming

    2015-01-15

    Twenty-seven commercial soy sauces produced through three different fermentation processes (high-salt liquid-state fermentation soy sauce, HLFSS; low-salt solid-state fermentation soy sauce, LSFSS; Koikuchi soy sauce, KSS) were examined to identify the aroma compounds and the effect of fermentation process on the flavour of the soy sauce was investigated. Results showed that 129 volatiles were identified, of which 41 aroma-active components were quantified. The types of odorants occurring in the three soy sauce groups were similar, although their intensities significantly differed. Many esters and phenols were found at relatively high intensities in KSS, whereas some volatile acids only occurred in LSFSS. Furthermore, 23 aroma compounds had average OAVs>1, among which 3-methylbutanal, ethyl acetate, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 2-methylbutanal and 3-(methylthio)propanal exhibited the highest average OAVs (>100). In addition, omission tests verified the important contribution of the products resulting from amino acid catabolism to the characteristic aroma of soy sauce. Copyright © 2014. Published by Elsevier Ltd.

  16. 13C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces

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    Ghulam Mustafa Kamal

    2016-09-01

    Full Text Available It has been a strong consumer interest to choose high quality food products with clear information about their origin and composition. In the present study, a total of 22 Asian soy sauce samples have been analyzed in terms of 13C-NMR spectroscopy. Spectral data were analyzed by multivariate statistical methods in order to find out the important metabolites causing the discrimination among typical soy sauces from different Asian regions. It was found that significantly higher concentrations of glutamate in Chinese red cooking (CR soy sauce may be the result of the manual addition of monosodium glutamate (MSG in the final soy sauce product. Whereas lower concentrations of amino acids, like leucine, isoleucine and valine, observed in CR indicate the different fermentation period used in production of CR soy sauce, on the other hand, the concentration of some fermentation cycle metabolites, such as acetate and sucrose, can be divided into two groups. The concentrations of these fermentation cycle metabolites were lower in CR and Singapore Kikkoman (SK, whereas much higher in Japanese shoyu (JS and Taiwan (China light (TL, which depict the influence of climatic conditions. Therefore, the results of our study directly indicate the influences of traditional ways of fermentation, climatic conditions and the selection of raw materials and can be helpful for consumers to choose their desired soy sauce products, as well as for researchers in further authentication studies about soy sauce.

  17. Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004.

    Science.gov (United States)

    Fu, Wu Sheng; Zhao, Yunfeng; Zhang, Gong; Zhang, Lei; Li, Jing Guang; Tang, Chang Dong; Miao, Hong; Ma, Jin Bo; Zhang, Qi; Wu, Yong Ning

    2007-08-01

    A survey of chloropropanols in soy sauce and some selected foods in China is reported. Thirty-seven traditionally brewed soy sauce samples contained 3-MCPD below the EC maximum limit (ML) of 0.02 mg kg(-1). All soy sauce samples (629) from retailers contained levels of 3-MCPD ranging between HVP). This indicates that the necessary processing changes have been made to decrease levels of chloropropanols in soy sauce. 2-Monochloropropane-1,3-diol (2-MCPD), 1,3-dichloro-2-propanol (1,3-DCP) and 2,3-dichloro-1-propanol (2,3-DCP) were detected in 48.1 19.1 and 3.78% of the soy sauce samples, respectively; the highest levels being 20.3, 8.26 and 0.50 mg kg(-1), respectively. A good linear correlation was found between the amount of 3-MCPD and 2-MCPD, with the level of 3-MCPD being generally higher than that of other chloropropanols for the same soy sauce. Acid HVP contained 3-MCPD at a level of 0.010-117.7 mg kg(-1) (on a liquid basis) and 80% of samples contained levels exceeding 1.0 mg kg(-1). In some other foods investigated, relatively high levels of 3-MCPD were found in soy sauce powder, oyster sauce, beef products, instant noodle spices and health foods, ranging from 0.029 to 13.64 mg kg(-1). It is concluded that abnormal levels of 3-MCPD in soy sauce or other foods produced in China may result from acid hydrolysis or the addition of the contaminated acid HVP.

  18. Physicochemical and sensory characteristics of soy sauce substituted with pigeon pea (Cajanus cajan (Linn.))

    Science.gov (United States)

    Retnaningsih, C.; Sumardi; Meiliana; Surya, A.

    2018-01-01

    The objective of this study wasto investigate the physicochemical and sensory properties of the soy sauce substituted with pigeon pea. Soybean was substituted by 20%, 50%, 75%, and 100% of pigeon pea. The observation included viscosity, total solids, protein levels, antioxidant activity, and sensory characteristics. The results showed that the more substitution of pigeon pea, the less the protein content of soy sauce and the more the antioxidant activity as well as total solids. The most favored group was 25% pigeon pea substitution. It is suggested that soy sauce could be prepared using 25% to 75% pigeon pea substitution.

  19. AGRO-ECOLOGICAL AND SOCIO-ECONOMIC ASPECTS OF CROP PROTECTION IN CHILI-BASED AGRIBUSINESS IN CENTRAL JAVA

    Directory of Open Access Journals (Sweden)

    Joko Mariyono

    2017-11-01

    Full Text Available The purpose of this study is to analyze the socio-economic and agro-ecological aspects of chili production in three selected communities of three districts —Magelang, Brebes, and Rembang—that represent distinct agro-ecosystems of chili cultivation within Central Java province. This is to answer a problem statement that chili farming still faces crop protection aspects as limiting factors in chili production. This study uses quantitative descriptive methods. Data were compiled from a survey of 160 chili farmers in 2010-2011. The results show that yield loss due to pests and diseases was considerable, and some of these problems were becoming difficult to control. The three top pests were thrips, mites, and whitefly; and the top three diseases were Anthracnose, Gemini-viruses, and Phytophthora. During the wet season, risk of anthracnose was very high; in the dry season, risk of yield lost to Gemini-viruses and Phytophthora was high. The potential losses could reach 100%. There is a crucial need to solve the problems by enhancing farmers’ knowledge and involving research institutions focusing on crop protection strategy.

  20. Genetic diversity and molecular evolution of Naga King Chili inferred from internal transcribed spacer sequence of nuclear ribosomal DNA.

    Science.gov (United States)

    Kehie, Mechuselie; Kumaria, Suman; Devi, Khumuckcham Sangeeta; Tandon, Pramod

    2016-02-01

    Sequences of the Internal Transcribed Spacer (ITS1-5.8S-ITS2) of nuclear ribosomal DNAs were explored to study the genetic diversity and molecular evolution of Naga King Chili. Our study indicated the occurrence of nucleotide polymorphism and haplotypic diversity in the ITS regions. The present study demonstrated that the variability of ITS1 with respect to nucleotide diversity and sequence polymorphism exceeded that of ITS2. Sequence analysis of 5.8S gene revealed a much conserved region in all the accessions of Naga King Chili. However, strong phylogenetic information of this species is the distinct 13 bp deletion in the 5.8S gene which discriminated Naga King Chili from the rest of the Capsicum sp. Neutrality test results implied a neutral variation, and population seems to be evolving at drift-mutation equilibrium and free from directed selection pressure. Furthermore, mismatch analysis showed multimodal curve indicating a demographic equilibrium. Phylogenetic relationships revealed by Median Joining Network (MJN) analysis denoted a clear discrimination of Naga King Chili from its closest sister species (Capsicum chinense and Capsicum frutescens). The absence of star-like network of haplotypes suggested an ancient population expansion of this chili.

  1. The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults.

    Science.gov (United States)

    Tsikritzi, Roussa; Wang, Jianqiu; Collins, Vanessa J; Allen, Victoria J; Mavrommatis, Yiannis; Moynihan, Paula J; Gosney, Margot A; Kennedy, Orla B; Methven, Lisa

    2015-05-01

    There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro- and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5- and 4-fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth. © 2015 Institute of Food Technologists®

  2. Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce.

    Science.gov (United States)

    Li, Huipin; Lin, Lianzhu; Feng, Yunzi; Zhao, Mouming; Li, Xiuting; Zhu, Qiyuan; Xiao, Zuobing

    2018-02-01

    The adsorption and desorption characteristics of seven macroporous resins on the antioxidants in soy sauce were investigated. SP-207 and SP-825 resins possessing good adsorption and desorption capacities were studied further. The pseudo-second-order kinetics and Langmuir isotherm models were demonstrated to be appropriate to describe the whole exothermic and physical adsorption processes of antioxidants onto resins. The 60% ethanol eluted fraction from soy sauce purified by SP-825 resin column possessed the strongest antioxidant activity. The antioxidant activities and contents of typical soy isoflavones, furanones, pyranones, and phenolic acids in soy sauce were determined. These compounds contributed to 50.02% of the total antioxidant activity of the SP-60% fraction. The key small molecule antioxidant compounds in soy sauce were identified as 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol by the antioxidants omission experiments. Additionally, the purified active fraction with high contents of antioxidants from soy sauce could be applied as bioactive ingredient in food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Secular trends in salt and soy sauce intake among Chinese adults, 1997-2011.

    Science.gov (United States)

    Yu, Lianlong; Li, Suyun; Zhao, Jinshan; Zhang, Junli; Wang, Liansen; Wang, Kebo

    2018-03-01

    Salt and soy sauce are the main ways of sodium intake in Chinese dietary. In this study, we used the data of the China Health and Nutrition Surveys to describe the secular trends of salt and soy sauce intake among Chinese adults from 1997 to 2011. Trends were tested by multiple linear regression models. During the past 14 years, the consumption of sodium, salt and soy sauce intake values decreased significantly across the six study periods (p sauce intake values decreased by 9.0 g/d among men and 7.3 g/d among women. Similar significant trends were observed in all age groups, activity levels and regions (p < .0001).

  4. Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces

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    Li-Li Zhang

    2017-01-01

    Full Text Available The organic compound 5-hydroxymethylfurfural (HMF can be formed from sugars under Maillard reaction and caramelization. In order to study the formation regular of HMF in sugary liquid condiment, vinegar and soy sauce were selected. High-performance liquid chromatography (HPLC was used to determine the HMF concentrations of various brands of soy sauce and vinegar. The result showed that HMF concentrations were in a range of 0.42 to 115.43 mg/kg for vinegar samples and 0.43 to 5.85 mg/kg for soy sauce samples. The concentrates of HMF were expressed in zero-order kinetics model at 100°C before the maximum HMF generation in all of the tested samples. Longer heating treatment time would reduce the HMF content in tested samples. In addition, HMF content had obviously positive correlation with sugar contents in vinegar samples, but no similar rule was found in soy sauces.

  5. Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi.

    Science.gov (United States)

    Jung, Suk Hee; Park, Joung Whan; Cho, Il Jae; Lee, Nam Keun; Yeo, In-Cheol; Kim, Byung Yong; Kim, Hye Kyung; Hahm, Young Tae

    2012-09-01

    This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.

  6. The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: a pharmacokinetic study.

    Science.gov (United States)

    Martínez-Huélamo, Miriam; Tulipani, Sara; Estruch, Ramón; Escribano, Elvira; Illán, Montserrat; Corella, Dolores; Lamuela-Raventós, Rosa M

    2015-04-15

    Tomato sauce is the most commonly consumed processed tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of tomato phenolic compounds and their metabolites after acute consumption of raw tomatoes and tomato sauce, enriched or not with refined olive oil during production. Respectively, eleven and four phenolic metabolites were found in urine and plasma samples. The plasma concentration and urinary excretion of naringenin glucuronide were both significantly higher after the consumption of tomato sauce than raw tomatoes. The results suggest that the mechanical and thermal treatments during tomato sauce manufacture may help to deliver these potentially bioactive phenolics from the food matrix more effectively than the addition of an oil component, thus increasing their bioavailability. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Texture and mouthfeel of semi-solid foods : commercial mayonnaises, dressings, custard desserts and warm sauces

    NARCIS (Netherlands)

    Weenen, H.; Gemert, van L.J.; Doorn, van J.M.; Dijksterhuis, G.B.; Wijk, de R.A.

    2003-01-01

    Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were

  8. Texture and mouthfeel of semisolid foods: Commercial mayonnaises, dressings, custard desserts and warm sauces

    NARCIS (Netherlands)

    Weenen, H.; Gemert, L.J. van; Doorn, J.M. van; Dijksterhuis, G.B.; Wijk, R.A. de

    2003-01-01

    Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were

  9. Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact.

    Science.gov (United States)

    Moon, Hyeree; Rhee, Min Suk

    2016-01-18

    Here, we examined the antimicrobial effects of soy sauce containing essential oils (EOs) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes at 22°C and 4°C. To screen a variety of combined effects, soy sauce was mixed with six different EOs (carvacrol, thymol, eugenol, trans-cinnamaldehyde, β-resorcylic acid, and vanillin), each at a concentration of 1mM for 10 min. None of the oils showed bactericidal activity when used alone. Soy sauce combined with carvacrol and thymol induced the greatest antibacterial activity against all tested bacteria; therefore, these oils were further tested at 0.25, 0.5, and 1mM (0.0039%, 0.0078%, and 0.0157%) for 1, 5, and 10 min at 4°C and 22°C. In addition, sensory evaluation of soy sauce containing each EO at 0.25, 0.5, 1, and 2mM was performed using the nine point hedonic test. Carvacrol or thymol (1mM) eliminated all the test bacteria (initial population, 7.0-7.5logCFU/ml) in 1-5 min at 22°C and within 10 min at 4°C. L. monocytogenes was slightly more tolerant at 4°C, which may be attributable to the ability of the cell membrane to adapt to low temperatures. The sensory scores for soy sauce containing EOs were not significantly different from that of soy sauce without EOs (P>0.05). The stability of EO efficacy in soy sauce was also verified. These results suggest that carvacrol and thymol act synergistically with other factors present in soy sauce to increase antimicrobial activity against major foodborne pathogens at both 4°C and 22°C. The synergism may be attributable to the combination of factors (mainly high salt concentration and low pH imparted by organic acids) present in soy sauce and the membrane attacking properties of carvacrol and thymol. This method will facilitate the production of microbiologically safe soy sauce, soy sauce-based marinades, and various marinated foods. Copyright © 2015 Elsevier B.V. All rights reserved.

  10. Investigation of Oxidation Methods for Waste Soy Sauce Treatment

    Directory of Open Access Journals (Sweden)

    Hyun-Hee Jang

    2017-10-01

    Full Text Available To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD of waste soy sauce, Fenton (Fe2+, Fenton-like (Fe3+, and ozone (O3 oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe2+ and Fe3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was injected from 100–1000 mg/L. For ozone oxidation, the pH was increased from 3 to 14 and the O3-containing gas was supplied continuously for 30 min through a gas diffuser at the bottom of the reactor at different applied O3 doses (10–90 mg/L. We subjected it to a simple 1:20 dilution with deionized water to identify the comparison result in detail. O3 oxidation shows the highest efficiencies of color removal (81.1% and COD lowering (64.9% among the three oxidation methods. This is mainly due to the fact that it has a relatively large amount of hydroxyl radical, resulting in the degradation of organics. Thus, O3 oxidation could be a promising method for removing the color and lowering the COD of waste soy sauce. The critical parameters (pH and applied O3 dose were varied systematically to optimize O3 oxidation. It was found that the optimum pH and applied O3 dose are 11.0 mg/L and 50.0 mg/L, respectively (color removal = 34.2%, COD removal = 27.4%.

  11. Investigation of Oxidation Methods for Waste Soy Sauce Treatment.

    Science.gov (United States)

    Jang, Hyun-Hee; Seo, Gyu-Tae; Jeong, Dae-Woon

    2017-10-07

    To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD) of waste soy sauce, Fenton (Fe 2+ ), Fenton-like (Fe 3+ ), and ozone (O₃) oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe 2+ and Fe 3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was injected from 100-1000 mg/L. For ozone oxidation, the pH was increased from 3 to 14 and the O₃-containing gas was supplied continuously for 30 min through a gas diffuser at the bottom of the reactor at different applied O₃ doses (10-90 mg/L). We subjected it to a simple 1:20 dilution with deionized water to identify the comparison result in detail. O 3 oxidation shows the highest efficiencies of color removal (81.1%) and COD lowering (64.9%) among the three oxidation methods. This is mainly due to the fact that it has a relatively large amount of hydroxyl radical, resulting in the degradation of organics. Thus, O₃ oxidation could be a promising method for removing the color and lowering the COD of waste soy sauce. The critical parameters (pH and applied O₃ dose) were varied systematically to optimize O₃ oxidation. It was found that the optimum pH and applied O₃ dose are 11.0 mg/L and 50.0 mg/L, respectively (color removal = 34.2%, COD removal = 27.4%).

  12. STUDY OF THE USE OF EDIBLE POWDERS TOMATO SAUCE TECHNOLOGIES

    Directory of Open Access Journals (Sweden)

    O. Benderska

    2018-04-01

    Full Text Available Considered the technology for the production of edible powders from vegetable raw materials. The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are stored in a concentrated form.The current trend in nutrition is related to the expansion of the range of functional products whose daily use contributes to the prevention of hypovitaminoses and metabolic disorders, and ultimately to the rehabilitation of the population. New, non-traditional sources of local raw materials, including plant based products, need to be explored and exploited in order to address the issue of instantiate new generation of healthy foods, and the development of technologies for obtaining functionalities. The use of fruit crops, the most source of biologically active substances, is very promising in this direction.The Department of Preservation Technology of the National University Food Technology has conducted a study to enable the use of fruit and berries for food powders. To this end, powder has been obtained from the blueberry berries of ordinary, with the establishment of its physico-chemical properties.The patterns of the influence of the blueberry powder on the functional properties of the foodstuffs were investigated in the example of tomato sauces.Analysis of the results of the studies has shown that a blueberry berry powder can be used in the production of canned and other products not only to enrich their functional ingredients but also to provide them with new technological properties. The food powders received do not contain harmful impurities, have high food value, are easily absorbed by the body, compact and long periods of time. Studies have shown that the blueberry powder is a rich source of vitamins (c acid, β-carotene, tocopherol and can be used successfully in the manufacture of tomato sauces with functional properties.

  13. Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation.

    Science.gov (United States)

    Akolkar, A V; Durai, D; Desai, A J

    2010-07-01

    Application of Halobacterium sp. SP1(1) for the acceleration of fish sauce fermentation. Traditional fish sauce fermentation was mimicked using Halobacterium sp. SP1(1) as starter culture. Protease activity, peptide release and α-amino content (parameters used to monitor the progress of the fermentation) were high at day 10 in tests and day 20 in un-inoculated controls. The total protein and nitrogen contents were also high in tests compared with controls. The amino acid profile observed at the end of fermentation in experimental samples, when compared with the commercial sauce preparation, was found to be better with respect to flavour and aroma contributing amino acids as well as essential amino acid lysine. Microflora analysis of the final fish sauce revealed the absence of any nonhalophilic or halotolerant micro-organisms. The protease-producing halophilic isolates obtained from the fish sauce of eviscerated and uneviscerated controls were identified as Halobacterium sp. F1 and F2, respectively, by 16S rDNA sequence analysis. Exogenous augmentation of Halobacterium sp. SP1(1) accelerated the fish sauce fermentation process with an additive effect on the existing natural microflora present in the fish during fermentation. Halobacterium sp SP1(1), therefore, can be used as an important starter culture for accelerating the fish fermentation process, which is attributed to its extracellular protease. The present study is the first report on use of Halobacterium species as a starter culture for accelerating fish sauce fermentation. Use of halobacterial starter cultures may revolutionize the process in fish sauce industries by reducing the fermentation time and making the process more economical with improved nutritive value of product. Journal compilation © 2009 The Society for Applied Microbiology. No claim to Indian Government works.

  14. Effects of gamma ray radiation sterilization on chemical components of soy sauce

    Science.gov (United States)

    Daochuan, Yin; Zuren, Zou; Zongtiao, Liu; Jie, Fang

    Soy sauce was treated with γ-ray radiation. The results indicated that there were no significant differences in total acids, total nitrogen, reduced-sugar, sodium chloride and 17 free amino acids between the treated and untreated soy sauce. Specialists from some factories tested the samples and no obvious changes in colour and lustre, flavour, sweet smell and liquid appearance could be identified after the treatment.

  15. Effects of gamma ray radiation sterilization on chemical components of soy sauce

    International Nuclear Information System (INIS)

    Yin Daochuan; Zou Zuren; Liu Zongtiao; Fang Jie

    1989-01-01

    Soy sauce was treated with γ-ray radiation. The results indicated that there were no significant differences in total acids, total nitrogen, reduced-sugar, sodium chloride and 17 free amino acids between the treated and untreated soy sauce. Specialists from some factories tested the samples and no obvious changes in colour and lustre, flavour, sweet smell and liquid appearance could be identified after the treatment. (author)

  16. Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle

    Directory of Open Access Journals (Sweden)

    Grokhovsky V. A.

    2015-12-01

    Full Text Available Some aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition has been developed; the specimens of such mayonnaise sauce have been made; they have been explored during their storage

  17. Effect of white mustard essential oil on inoculated Salmonella sp. in a sauce with particulates.

    Science.gov (United States)

    David, Jairus R D; Ekanayake, Athula; Singh, Indarpal; Farina, Brian; Meyer, Michael

    2013-04-01

    White mustard essential oil (WMEO), from white mustard seed (Sinapis alba L.), is obtained by solvent extraction of defatted and wetted ground mustard; endogenous myrosinase catalyzes the hydrolysis of the glucosinolate sinalbin to yield 4-hydroxybenzyl isothiocyanate (4-HBITC), the antimicrobial component of WMEO. Sauce with particulates was made by mixing sauce, which served as the carrier for WMEO, with frozen vegetable and chicken particulates inoculated with Salmonella sp. WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts by 0.8 to 2.7 log (CFU/g) in a frozen sauce with particulates in a dose-dependent manner, starting from the point of formulating the sauce through the microwave cooking step. High-pressure liquid chromatography-based analytical data confirmed that 4-HBITC was present in all of the samples in the expected concentrations and was completely hydrolyzed after the recommended cooking time in microwave ovens. In another experiment simulating unintentional abuse conditions, where the WMEO containing sauce with particulates was kept at room temperature for 5 h, WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts from the point of first contact and up to 5 h by 0.7 to 2.4 log (CFU/g). Despite the known hydrolytic instability of the active component 4-HBITC, particularly at close to neutral pH values, WMEO was effective in controlling deliberately inoculated Salmonella sp. in a frozen sauce with particulates.

  18. Effect of soy sauce on lipid oxidation of irradiated pork patties

    Science.gov (United States)

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

    2013-09-01

    This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed.

  19. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.

    Science.gov (United States)

    Tomas, Merve; Beekwilder, Jules; Hall, Robert D; Sagdic, Osman; Boyacioglu, Dilek; Capanoglu, Esra

    2017-04-01

    The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity (∼1.2-fold higher) compared to tomato fruit whereas home processing of tomato fruit into sauce led to a decrease in these values. Untargeted LC-QTOF-MS analysis revealed 31 compounds in tomato that changed upon processing, of which 18 could be putatively identified. Naringenin chalcone is only detectable in the fruit, while naringenin is strongly increased in the sauces. Rutin content increased by 36% in the industrial processed sauce whereas decreased by 26% in the home processed sauce when compared to fruit. According to the results of an in vitro gastrointestinal digestion model, industrial processing may lead to enhanced bioaccessibility of antioxidants. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Ultrastructural study on dynamics of lipid bodies and plastids during ripening of chili pepper fruits.

    Science.gov (United States)

    Liu, Lin

    2013-03-01

    Dynamics of lipid bodies and plastids in chili pepper fruits during ripening were investigated by means of transmission electron microscopy. Mesocarp of chili pepper fruits consists of collenchyma, normal parenchyma, and huge celled parenchyma. In mature green fruits, plastids contain numerous thylakoids that are well organized into grana in collenchyma, a strikingly huge amount of starch and irregularly organized thylakoids in normal parenchyma, and simple tubes rather than thylakoids in huge celled parenchyma. These morphological features suggest that plastids are chloroplasts in collenchyma, chloroamyloplasts in normal parenchyma, proplastids in huge celled parenchyma. As fruits ripen to red, plastids in all cell types convert to chromoplasts and, concomitantly, lipid bodies accumulate in both cytoplasm and chromoplasts. Cytosolic lipid bodies are lined up in a regular layer adjacent to plasma membrane. The cytosolic lipid body consists of a core surrounded by a membrane. The core is comprised of a more electron-dense central part enclosed by a slightly less electron-dense peripheral layer. Plastidial lipid bodies in collenchyma, normal parenchyma, and endodermis initiate as plastoglobuli, which in turn convert to rod-like structures. Therefore, plastidial lipid bodies are more dynamic than cytosolic lipid bodies. Both cytosolic and plastidial lipid bodies contain rich unsaturated lipids. Copyright © 2012 Elsevier Ltd. All rights reserved.

  1. Genotypic character relationship and phenotypic path coefficient analysis in chili pepper genotypes grown under tropical condition.

    Science.gov (United States)

    Usman, Magaji G; Rafii, Mohd Y; Martini, Mohammad Y; Oladosu, Yusuff; Kashiani, Pedram

    2017-03-01

    Studies on genotypic and phenotypic correlations among characters of crop plants are useful in planning, evaluating and setting selection criteria for the desired characters in a breeding program. The present study aimed to estimate the phenotypic correlation coefficients among yield and yield attributed characters and to work out the direct and indirect effects of yield-related characters on yield per plant using path coefficient analysis. Twenty-six genotypes of chili pepper were laid out in a randomized complete block design with three replications. Yield per plant showed positive and highly significant (P ≤ 0.01) correlations with most of the characters studied at both the phenotypic and genotypic levels. By contrast, disease incidence and days to flowering showed a significant negative association with yield. Fruit weight and number of fruits exerted positive direct effect on yield and also had a positive and significant (P ≤ 0.01) correlation with yield per plant. However, fruit length showed a low negative direct effect with a strong and positive indirect effect through fruit weight on yield and had a positive and significant association with yield. Longer fruits, heavy fruits and a high number of fruits are variables that are related to higher yields of chili pepper under tropical conditions and hence could be used as a reliable indicator in indirect selection for yield. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  2. Heritability and Genetic Advance among Chili Pepper Genotypes for Heat Tolerance and Morphophysiological Characteristics

    Directory of Open Access Journals (Sweden)

    Magaji G. Usman

    2014-01-01

    Full Text Available High temperature tolerance is an important component of adaptation to arid and semiarid cropping environment in chili pepper. Two experiments were carried out to study the genetic variability among chili pepper for heat tolerance and morphophysiological traits and to estimate heritability and genetic advance expected from selection. There was a highly significant variation among the genotypes in response to high temperature (CMT, photosynthesis rate, plant height, disease incidence, fruit length, fruit weight, number of fruits, and yield per plant. At 5% selection intensity, high genetic advance as percent of the mean (>20% was observed for CMT, photosynthesis rate, fruit length, fruit weight, number of fruits, and yield per plant. Similarly, high heritability (>60% was also observed indicating the substantial effect of additive gene more than the environmental effect. Yield per plant showed strong to moderately positive correlations (r=0.23–0.56 at phenotypic level while at genotypic level correlation coefficient ranged from 0.16 to 0.72 for CMT, plant height, fruit length, and number of fruits. Cluster analysis revealed eight groups and Group VIII recorded the highest CMT and yield. Group IV recorded 13 genotypes while Groups II, VII, and VIII recorded one each. The results showed that the availability of genetic variance could be useful for exploitation through selection for further breeding purposes.

  3. The Development Of Red Chili Agribusiness Cluster With Soft System Methodology (Ssm Approach In Garut, West Java

    Directory of Open Access Journals (Sweden)

    Sri Ayu Andayani

    2016-12-01

    Full Text Available Red chili is one of the commodities with high price fluctuation and gives influence to inflation. It happens due to the unsustainable supply of red chili from the central production centers to the market. Bank Indonesia (central bank initiates a cluster system to support price controlling and regional economic growth. In this regard, the study is conducted  in Garut regency, which is one of the centers of red chili plantation in West Java and uses as cluster development, and yet there are still many obstacles along the way. This paper has the objective to describe the problem which causes unsustainable production and affects industrial supplies systemically and also to analyze the existing partnerships in order to maintain the continuity of supply as an alternative solution.This study was designed qualitatively with case study method through a system approach namely soft system methodology (SSM. The results shows that the problems in the cluster of red chili are ranging from production planning to the delay of sales payment process which systemically interlinked and the collaboration of executors that have not been optimally implemented. This study offers solution for those problems accordance with change formulation of SSM and industrial emphasis on fairness, transparency and integrated optimization with the principle of production sustainability from all stakeholders through participative collaboration to maintain continuity of production.

  4. Ochratoxin A Contamination of Red Chili Peppers from Chile, Bolivia and Peru, Countries with a High Incidence of Gallbladder Cancer.

    Science.gov (United States)

    Ikoma, Toshikazu; Tsuchiya, Yasuo; Asai, Takao; Okano, Kiyoshi; Ito, Naoko; Endoh, Kazuo; Yamamoto, Masaharu; Nakamura, Kazutoshi

    2015-01-01

    Our previous study detected aflatoxins in red chili peppers from Chile, Bolivia, and Peru, each of which have a high incidence of gallbladder cancer (GBC). Since the aflatoxin B1 concentration was not so high in these peppers, it is important to clarify the presence of other mycotoxins. Here we attempted to determine any associations between the concentrations of aflatoxins and ochratoxin A (OTA) in red chili peppers, and the corresponding GBC incidences. We collected red chili peppers from three areas in Peru: Trujillo (a high GBC incidence area), Cusco (an intermediate GBC incidence area), and Lima (a low GBC incidence rate), and from Chile and Bolivia. Aflatoxins and OTA were extracted with organic solvents. The concentrations of aflatoxins B1, B2, G1, and G2, and OTA were measured by high-performance liquid chromatography. The values obtained were compared with the incidence of GBC in each area or country. All of the red chili peppers from the three areas showed contamination with aflatoxins below the Commission of the European Communities (EC) recommended limits (5 μg/kg), but the OTA contamination of two samples was above the EC recommended limit (15 μg/kg). The mean concentrations of OTA in the peppers from Chile (mean 355 μg/kg, range Bolivia (mean 207 μg/kg, range 0.8-628 μg/kg), which has a high incidence of GBC, were higher than that in Peru (14 μg/kg, range Bolivia, and Peru was stronger than that of aflatoxins. Our data suggest that OTA in red chili peppers may be associated with the development of GBC.

  5. Aflatoxin contamination of red chili pepper from Bolivia and Peru, countries with high gallbladder cancer incidence rates.

    Science.gov (United States)

    Asai, Takao; Tsuchiya, Yasuo; Okano, Kiyoshi; Piscoya, Alejandro; Nishi, Carlos Yoshito; Ikoma, Toshikazu; Oyama, Tomizo; Ikegami, Kikuo; Yamamoto, Masaharu

    2012-01-01

    Chilean red chili peppers contaminated with aflatoxins were reported in a previous study. If the development of gallbladder cancer (GBC) in Chile is associated with a high level of consumption of aflatoxin-contaminated red chili peppers, such peppers from other countries having a high GBC incidence rate may also be contaminated with aflatoxins. We aimed to determine whether this might be the case for red chili peppers from Bolivia and Peru. A total of 7 samples (3 from Bolivia, 4 from Peru) and 3 controls (2 from China, 1 from Japan) were evaluated. Aflatoxins were extracted with acetonitrile:water (9:1, v/v) and eluted through an immuno-affinity column. The concentrations of aflatoxins B1, B2, G1, and G2 were measured using high-performance liquid chromatography (HPLC), and then the detected aflatoxins were identified using HPLC-mass spectrometry. In some but not all of the samples from Bolivia and Peru, aflatoxin B1 or aflatoxins B1 and B2 were detected. In particular, aflatoxin B1 or total aflatoxin concentrations in a Bolivian samples were above the maximum levels for aflatoxins in spices proposed by the European Commission. Red chili peppers from Bolivia and Peru consumed by populations having high GBC incidence rates would appear to be contaminated with aflatoxins. These data suggest the possibility that a high level of consumption of aflatoxin-contaminated red chili peppers is related to the development of GBC, and the association between the two should be confirmed by a case-control study.

  6. Pungency Quantitation of Hot Pepper Sauces Using HPLC

    Science.gov (United States)

    Betts, Thomas A.

    1999-02-01

    A class of compounds known as capsaicinoids are responsible for the "heat" of hot peppers. To determine the pungency of a particular pepper or pepper product, one may quantify the capsaicinoids and relate those concentrations to the perceived heat. The format of the laboratory described here allows students to collectively develop an HPLC method for the quantitation of the two predominant capsaicinoids (capsaicin and dihydrocapsaicin) in hot-pepper products. Each small group of students investigated one of the following aspects of the method: detector wavelength, mobile-phase composition, extraction of capsaicinoids, calibration, and quantitation. The format of the lab forced students to communicate and cooperate to develop this method. The resulting HPLC method involves extraction with acetonitrile followed by solid-phase extraction clean-up, an isocratic 80:20 methanol-water mobile phase, a 4.6 mm by 25 cm C-18 column, and UV absorbance detection at 284 nm. The method developed by the students was then applied to the quantitation of capsaicinoids in a variety of hot pepper sauces. Editor's Note on Hazards in our April 2000 issue addresses the above.

  7. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.

    Science.gov (United States)

    Kim, H W; Hwang, K E; Song, D H; Kim, Y J; Lim, Y B; Choi, J H; Choi, Y S; Kim, H Y; Kim, C J

    2014-03-01

    The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4.9), and soy sauce solution (4% salt concentration and pH 4.9) were vacuum tumbled at 3°C for 60 min. The chicken breast marinated with soy sauce solution showed lower lightness and higher redness and yellowness due to the color of the soy sauce. The acidic marinades led to a decrease in pH value of tumbled chicken breast. The acidic marinades increased collagen solubility of sample compared with 4% NaCl solution, resulting in decreased shear force. Water-holding capacity, marination and cooking yields, and solubility of myofibrillar proteins were mainly affected by the presence of salt in the marinade, rather than by pH alternation. Our results suggested that soy sauce marination can improve the tenderness of tumbled chicken breast.

  8. Antimicrobial effect of sour pomegranate sauce on Escherichia coli O157:H7 and Staphylococcus aureus.

    Science.gov (United States)

    Kışla, Duygu; Karabıyıklı, Şeniz

    2013-05-01

    Pomegranate sauce is one of the most popular pomegranate products produced in Turkey. This study was conducted to determine the minimum inhibitory concentrations (MICs) of both traditional and commercial sour pomegranate sauce samples on Staphylococcus aureus (ATCC 25923) and Escherichia coli O157:H7 (ATCC 43895). The initial microflora of the pomegranate sauce samples was determined by performing the enumerations of total aerobic mesophilic bacteria, yeast and mold, S. aureus, E. coli, and the determination of Salmonella spp. MIC tests were applied to the neutralized and the original (unneutralized) sour pomegranate sauce samples in order to put forth the inhibition effect depending on low pH value. It was found that inhibitory effect of the traditional and the commercial samples, except one sample, on pathogens was not only due to the acidity of the products. The results of MIC tests indicated that although both traditional and commercial samples showed a considerable inhibitory effect on test microorganisms, the traditional pomegranate sauce samples were more effective than the commercial ones. © 2013 Institute of Food Technologists®

  9. Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.

    Science.gov (United States)

    Harada, Risa; Yuzuki, Masanobu; Ito, Kotaro; Shiga, Kazuki; Bamba, Takeshi; Fukusaki, Eiichiro

    2017-02-01

    Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity of the process, the investigation of the constituent profile during fermentation is difficult. Metabolomics, the comprehensive study of low molecular weight compounds in biological samples, is thought to be a promising strategy for deep understanding of the constituent contribution to food flavor characteristics. Therefore, metabolomics is suitable for the analysis of soy sauce fermentation. Unfortunately, only few and unrefined studies of soy sauce fermentation using metabolomics approach have been reported. Therefore, we investigated changes in low molecular weight hydrophilic and volatile compounds of soy sauce using gas chromatography/mass spectrometry (GC/MS)-based non-targeted metabolic profiling. The data were analyzed by statistical analysis to evaluate influences of yeast and lactic acid bacterium on the constituent profile. Consequently, our results suggested a novel finding that lactic acid bacterium affected the production of several constituents such as cyclotene, furfural, furfuryl alcohol and methional in the soy sauce fermentation process. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  10. Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken.

    Science.gov (United States)

    Alam Shah, Syifaa; Selamat, Jinap; Haque Akanda, Md Jahurul; Sanny, Maimunah; Khatib, Alfi

    2018-05-01

    The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine.

  11. Influence of repeated infusion of capsaicin-contained red pepper sauce on esophageal secondary peristalsis in humans.

    Science.gov (United States)

    Liu, T T; Yi, C H; Lei, W Y; Hung, X S; Yu, H C; Chen, C L

    2014-10-01

    The transient receptor potential vanilloid 1 has been implicated as a target mediator for heartburn perception and modulation of esophageal secondary peristalsis. Our aim was to determine the effect of repeated esophageal infusion of capsaicin-contained red pepper sauce on heartburn perception and secondary peristalsis in healthy adults. Secondary peristalsis was performed with mid-esophageal injections of air in 15 healthy adults. Two separate protocols including esophageal infusion with saline and capsaicin-contained red pepper sauce and 2 consecutive sessions of capsaicin-contained red pepper sauce were randomly performed. After repeated infusion of capsaicin-contained red pepper sauce, the threshold volume to activate secondary peristalsis was significantly increased during slow (p sauce enhanced heartburn perception (p sauce infusion (p = 0.007). Acute infusion of capsaicin-contained red pepper sauce significantly increased pressure wave amplitudes of distal esophagus during slow (p = 0.003) and rapid air injections (p = 0.01), but repeated infusion of capsaicin-contained red pepper sauce significantly decreased pressure wave amplitude of distal esophagus during slow (p = 0.0005) and rapid air injections (p = 0.003). Repeated esophageal infusion of capsaicin appears to attenuate heartburn perception and inhibit distension-induced secondary peristalsis in healthy adults. These results suggest capsaicin-sensitive afferents in modulating sensorimotor function of secondary peristalsis in human esophagus. © 2014 John Wiley & Sons Ltd.

  12. 9 CFR 319.309 - Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Beans with frankfurters in sauce... STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products. “Beans with Frankfurters in...

  13. Determination and risk assessment of naturally occurring genotoxic and carcinogenic alkenylbenzenes in basil-containing sauce of pesto

    NARCIS (Netherlands)

    Al-Malahmeh, Amer J.; Al-Ajlouni, Abdalmajeed M.; Wesseling, Sebas; Vervoort, Jacques; Rietjens, Ivonne M.C.M.

    2017-01-01

    A risk assessment of basil-based pesto sauces containing methyleugenol and related alkenylbenzenes was performed based on their levels detected in a series of pesto sauces available on the Dutch market. The estimated daily intake (EDI) values of alkenylbenzenes as a result of consumption of the

  14. Microfiltration of soy sauce sediment with rotating disk membrane module; Kaitengata enbanmaku module ni yoru shoyuori no roka

    Energy Technology Data Exchange (ETDEWEB)

    Matsushita, K.; Kanekuni, N.; Nogaki, H.; Itakura, I.; Shimizu, Y.; Watanabe, A. [TOTO Ltd., Kitakyushu (Japan)

    1995-01-15

    Soy sauce sediment is formed in pasteurization of raw soy sauce. It is treated as industrial waste, though its main component is soy sauce, because of difficulty in perfect clarification of the suspension. In this paper, we decided a suitable range of pore size of microfiltration and a cut-off level of ultrafiltration to clarify soy sauce sediment and we developed a rotating disk membrane module (RD Module) and compared performance with conventional a multi-tubular membrane module (MT Module). The optimum range to obtain soy sauce of quality was less than a pore size of O.2{mu}m for microfiltration, while ultrafiltration was not suitable for soy sauce sediment. Ultrafiltration was restricted by rejection of colors and nucleic acids and related compounds in soy sauce sediment, rather than rejection of bacteria and ethanol. An RD Module could recover soy sauce of quality and was superior to an MT Module for concentration ratio, but the permeate fluxes of the RD Module decreased under conditions of high revolution as centrifugal forces were exerted on the permeate in the disk membrane. The power consumption of the RD Module was proportional to the cube of number of revolutions and to the fifth power of the radius, so it was found that one of methods for the scale up is to increase the number of disk membranes than increase the radius. 15 refs., 8 figs., 1 tab.

  15. SDS-Page Seed Storage Protein Profiles in Chili Peppers (Capsicum L.

    Directory of Open Access Journals (Sweden)

    Owk ANIEL KUMAR

    2010-09-01

    Full Text Available Seed protein banding patterns (SDS-PAGE were studied from eighteen genotypes of chili pepper (Capsicum L. A total of 21 protein polypeptide bands with molecular weight ranging from 18.6 to 72.0 kD were recorded. Among the genotypes CA18, CA21 and CA27 represented maximum number of protein bands (12. Band no. (11 and (5,12 are exclusive to C. annuum L. and C. frutescens L. genotypes respectively. Average percent similarity was highest (100% between CA2 and CA8 genotypes and the UPGMA dendrogram represented low genetic diversity. The study revealed that considerable intra and inter-specific differences were found in the genotypes. The variability of protein profiles in the genotypes suggested that these selected genotypes can be a good source for crop improvement through hybridization programs.

  16. Strategie de repeuplement du mollusque gasteropode Concholepas concholepas (B) au sud du Chili

    OpenAIRE

    Varelasantibanez, C

    1992-01-01

    Une stratégie de repeuplement du "loco" Concholepas concholepas (B) est développée dans le sud du Chili à partir de résultats obtenus au laboratoire sur la reproduction et la croissance de ce mollusque. Les reproducteurs sont conservés au laboratoire pendant toute l'année et l'émission de capsules ovigères peut être provoquée au cours de toute cette période. Les capsules sont ensuite transférées dans le milieu naturel où a lieu l'éclosion. Par ailleurs, des juvéniles recrutés dans le milie...

  17. EVALUATION OF GROWTH AND YIELD PERFORMANCE ON INOCULATED CHILI PEPPER HYBRIDS BY CUCUMBER MOSAIC VIRUS

    Directory of Open Access Journals (Sweden)

    Catur Herison

    2014-02-01

    Full Text Available Tolerance cultivar is a best control measure to reduce losses due to virus attack in the field. Study on growth and yield of new cultivars compared to the commercial ones is an important step in cultivar development whether they will be accepted by farmers or not. The objective of this research was to study growth and yield of new chili pepper hybrids developed for CMV tolerance in comparison to a commercial and similar fruit size one. Twelve new hybrids and one commercial hybrid cultivar 'Prada', as a control, were evaluated in a completely randomized design with 3 replications. In the greenhouse experiment, H23 and H20 showed better vegetative growth compared to other hybrids and control. Hybrid H17 showed the highest yield followed by H5, H4 and H6.

  18. Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

    Science.gov (United States)

    Firda, Alfiana Aulia; Purwanto

    2018-02-01

    In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint is equal to the sum of the supply chain water footprint and the operational water footprint. The assessment is based on the production chain diagram of soy sauce production which presenting the relevant process stages from the source to the final product. The result of this research is the total water footprint of soy sauce production is 1.986,35 L/kg with fraction of green water 78,43%, blue water 21,4% and gray water 0,17%.

  19. Effect of added ingredients on water status and physico-chemical properties of tomato sauce.

    Science.gov (United States)

    Diantom, Agoura; Curti, Elena; Carini, Eleonora; Vittadini, Elena

    2017-12-01

    Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on its physico-chemical properties. The products were characterized in terms of colour, rheological properties (Bostwick consistency, flow behavior and consistency coefficient), water status (water activity, moisture content) and molecular mobility by 1 H Nuclear Magnetic Resonance (NMR). Water activity was significantly decreased only by the addition of potato fiber. Xanthan, locust bean, guar and carboxy methyl cellulose significantly enhanced Bostwick consistency and consistency coefficient. Type of ingredient and concentration significantly affected 1 H NMR mobility indicators. Principal component analysis (PCA) indicated that only 1 H NMR mobility parameters were able to differentiate the effect of milk protein, xanthan and potato fiber on tomato sauce properties. The information collected in this work provides information to intelligently modulate tomato sauce attributes and tailor its properties for specific applications. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.

    Science.gov (United States)

    Sulaiman, Joanita; Gan, Han Ming; Yin, Wai-Fong; Chan, Kok-Gan

    2014-01-01

    The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

  1. Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization

    Science.gov (United States)

    Lee, Jeong-Eun; Sanyal, Bhaskar; Akram, Kashif; Jo, Yunhee; Baek, Ji-Yeong; Kwon, Joong-Ho

    2017-05-01

    Thermoluminescence (TL) analysis was conducted to identify small quantities (0.5%, 1%, and 1.5%) of γ ray-or electron beam-irradiated garlic powder in a soy sauce after commercial pasteurization. The sauce samples with γ ray- and electron beam-irradiated (0, 1 or 10 kGy) garlic powder showed detectable TL glow curves, characterized by radiation-induced maximum in the temperature range of 180-225 °C. The successful identification of soy sauces with an irradiation history was dependent on both the mixing ratio of the irradiated ingredient and the irradiation dose. Post-irradiation pasteurization (85 °C, 30 min) caused no considerable changes in TL glow shape or intensity. Interlaboratory tests demonstrated that the shape and intensity of the first TL glow curve (TL1) could be a better detection marker than a TL ratio (TL1/TL2).

  2. Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce.

    Science.gov (United States)

    Fang, Fang; Zhang, Jiran; Zhou, Jingwen; Zhou, Zhaohui; Li, Tieqiao; Lu, Liling; Zeng, Weizhu; Du, Guocheng; Chen, Jian

    2018-03-07

    Citrulline, the major precursor of ethyl carbamate in soy sauce, is an intermediate catabolite of arginine produced by bacteria present in soy sauce moromi mash. Pediococcus acidilactici is responsible for the formation of citrulline during the lactic acid fermentation process of soy sauce. However, citrulline accumulation during the alcoholic fermentation process and the corresponding bacteria involved have not been identified. Salt-tolerant, arginine-utilizing bacteria were isolated from moromi mash during the alcoholic fermentation process. Under normal cultivation conditions, arginine utilization by these strains did not contribute to citrulline accumulation. However, the conversion of arginine to citrulline by these bacteria increased when cultivated during the alcoholic fermentation process. Additionally, the ethanol-enhanced solubility of free fatty acids in moromi mash stimulated the accumulation of citrulline. Staphylococcus exhibited the highest capability in the conversion of arginine to citrulline.

  3. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

    Directory of Open Access Journals (Sweden)

    Joanita eSulaiman

    2014-10-01

    Full Text Available The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the six months of fermentation process. Whole genome shotgun (WGS method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of six months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

  4. Production Time Loss Reduction in Sauce Production Line by Lean Six Sigma Approach

    Science.gov (United States)

    Ritprasertsri, Thitima; Chutima, Parames

    2017-06-01

    In all industries, time losses, which are incurred in processing are very important. As a result, losses are incurred in productivity and cost. This research aimed to reduce lost time that occurs in sauce production line by using the lean six sigma approach. The main objective was to reduce the time for heating sauce which causes a lot of time lost in the production line which affects productivity. The methodology was comprised of the five-phase improvement model of Six Sigma. This approach begins with defining phase, measuring phase, analysing phase, improving phase and controlling phase. Cause-and-effect matrix and failure mode and effect analysis (FMEA) were adopted to screen the factors which affect production time loss. The results showed that the percentage of lost time from heating sauce reduced by 47.76%. This increased productivity to meet the plan.

  5. Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient.

    Science.gov (United States)

    Leisner, J J; Pot, B; Christensen, H; Rusul, G; Olsen, J E; Wee, B W; Muhamad, K; Ghazali, H M

    1999-02-01

    Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28 degreesC with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg-1 (product B). The strains were divided into eight groups by traditional phenotypic tests. A total of 43 strains were selected for comparison of their sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) whole-cell protein patterns with a SDS-PAGE database of LAB. Isolates from product A were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus farciminis, Pediococcus acidilactici, Enterococcus faecalis, and Weissella confusa. Five strains belonging to clusters which could not be allocated to existing species by SDS-PAGE were further identified by 16S rRNA sequence comparison. One strain was distantly related to the Lactobacillus casei/Pediococcus group. Two strains were related to Weissella at the genus or species level. Two other strains did not belong to any previously described 16S rRNA group of LAB and occupied an intermediate position between the L. casei/Pediococcus group and the Weissella group and species of Carnobacterium. The latter two strains belong to the cluster of LAB that predominated in product B. The incidence of new species and subspecies of LAB in chili bo indicate the high probability of isolation of new LAB from certain Southeast Asian foods. None of the isolates exhibited bacteriocin activity against L. plantarum ATCC 14917 and LMG 17682.

  6. Identification of Lactic Acid Bacteria from Chili Bo, a Malaysian Food Ingredient

    Science.gov (United States)

    Leisner, Jørgen J.; Pot, Bruno; Christensen, Henrik; Rusul, Gulam; Olsen, John E.; Wee, Bee Wah; Muhamad, Kharidah; Ghazali, Hasanah M.

    1999-01-01

    Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28°C with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg−1 (product B). The strains were divided into eight groups by traditional phenotypic tests. A total of 43 strains were selected for comparison of their sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) whole-cell protein patterns with a SDS-PAGE database of LAB. Isolates from product A were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus farciminis, Pediococcus acidilactici, Enterococcus faecalis, and Weissella confusa. Five strains belonging to clusters which could not be allocated to existing species by SDS-PAGE were further identified by 16S rRNA sequence comparison. One strain was distantly related to the Lactobacillus casei/Pediococcus group. Two strains were related to Weissella at the genus or species level. Two other strains did not belong to any previously described 16S rRNA group of LAB and occupied an intermediate position between the L. casei/Pediococcus group and the Weissella group and species of Carnobacterium. The latter two strains belong to the cluster of LAB that predominated in product B. The incidence of new species and subspecies of LAB in chili bo indicate the high probability of isolation of new LAB from certain Southeast Asian foods. None of the isolates exhibited bacteriocin activity against L. plantarum ATCC 14917 and LMG 17682. PMID:9925588

  7. Compositional differences among Chinese soy sauce types studied by (13)C NMR spectroscopy coupled with multivariate statistical analysis.

    Science.gov (United States)

    Kamal, Ghulam Mustafa; Wang, Xiaohua; Bin Yuan; Wang, Jie; Sun, Peng; Zhang, Xu; Liu, Maili

    2016-09-01

    Soy sauce a well known seasoning all over the world, especially in Asia, is available in global market in a wide range of types based on its purpose and the processing methods. Its composition varies with respect to the fermentation processes and addition of additives, preservatives and flavor enhancers. A comprehensive (1)H NMR based study regarding the metabonomic variations of soy sauce to differentiate among different types of soy sauce available on the global market has been limited due to the complexity of the mixture. In present study, (13)C NMR spectroscopy coupled with multivariate statistical data analysis like principle component analysis (PCA), and orthogonal partial least square-discriminant analysis (OPLS-DA) was applied to investigate metabonomic variations among different types of soy sauce, namely super light, super dark, red cooking and mushroom soy sauce. The main additives in soy sauce like glutamate, sucrose and glucose were easily distinguished and quantified using (13)C NMR spectroscopy which were otherwise difficult to be assigned and quantified due to serious signal overlaps in (1)H NMR spectra. The significantly higher concentration of sucrose in dark, red cooking and mushroom flavored soy sauce can directly be linked to the addition of caramel in soy sauce. Similarly, significantly higher level of glutamate in super light as compared to super dark and mushroom flavored soy sauce may come from the addition of monosodium glutamate. The study highlights the potentiality of (13)C NMR based metabonomics coupled with multivariate statistical data analysis in differentiating between the types of soy sauce on the basis of level of additives, raw materials and fermentation procedures. Copyright © 2016 Elsevier B.V. All rights reserved.

  8. Market-Based Instruments for the Conservation of Underutilized Crops: In-Store Experimental Auction of Native Chili Products in Bolivia

    Directory of Open Access Journals (Sweden)

    Jaqueline Garcia-Yi

    2014-11-01

    Full Text Available Native chilies (Capsicum spp. are currently underutilized in Bolivia, one of this crop’s centers of diversity. Fewer local farmers cultivate native chilies annually due to low market demand. Increasing its private use value can lead to the in-situ conservation of this crop. The objective of the paper is to evaluate the market acceptability of three native chili products: (a chili marmalade; (b chili cooking paste; and (c pickled chilies. Multi-product Becker-DeGroot-Marschak experimental auctions and hedonic tests were conducted with 337 participants in La Paz and Santa Cruz. Data were analyzed using seemingly unrelated regressions. Results suggest that consumers are willing to pay price premiums of about 25–50 percent. Biodiversity conservation and improvements in farmers’ quality of life statements would not have influence on first purchase decisions but rather on repurchase decisions and therefore on consumers’ product loyalty. This in turn could lead to sustainable agro-biodiversity conservation, centered on consumers’ purchase of these products over time.

  9. Microbe participation in aroma production during soy sauce fermentation.

    Science.gov (United States)

    Harada, Risa; Yuzuki, Masanobu; Ito, Kotaro; Shiga, Kazuki; Bamba, Takeshi; Fukusaki, Eiichiro

    2018-06-01

    Soy sauce is a traditional Japanese fermented seasoning that contains various constituents such as amino acids, organic acids, and volatiles that are produced during the long fermentation process. Although studies regarding the correlation between microbes and aroma constituents have been performed, there are no reports about the influences of the microbial products, such as lactic acid, acetic acid, and ethanol, during fermentation. Because it is known that these compounds contribute to microbial growth and to changes in the constituent profile by altering the moromi environment, understanding the influence of these compounds is important. Metabolomics, the comprehensive study of low molecular weight metabolites, is a promising strategy for the deep understanding of constituent contributions to food characteristics. Therefore, the influences of microbes and their products such as lactic acid, acetic acid, and ethanol on aroma profiles were investigated using gas chromatography/mass spectrometry (GC/MS)-based metabolic profiling. The presence of aroma constituents influenced by microbes and chemically influenced by lactic acid, acetic acid, and ethanol were proposed. Most of the aroma constituents were not produced by adding ethanol alone, confirming the participation of yeast in aroma production. It was suggested that lactic acid bacterium relates to a key aromatic compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone. However, most of the measured aroma constituents changed similarly in both samples with lactic acid bacterium and acids. Thus, it was clear that the effect of lactic acid and acetic acid on the aroma profile was significant. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  10. PERFORMANCE OF A FORCED CONVECTION SOLAR DRIER INTEGRATED WITH GRAVEL AS HEAT STORAGE MATERIAL FOR CHILI DRYING

    Directory of Open Access Journals (Sweden)

    M. MOHANRAJ

    2009-09-01

    Full Text Available An indirect forced convection solar drier integrated with different sensible heat storage maternal has been developed and tested its performance for drying chili under the metrological conditions of Pollachi, India. The system consists of a flat plate solar air heater with heat storage unit, a drying chamber and a centrifugal blower. Drying experiments have been performed at an air flow rate of 0.25 kg/s. Drying of chili in a forced convection solar drier reduces the moisture content from around 72.8% (wet basis to the final moisture content about 9.1% in 24 h. Average drier efficiency was estimated to be about 21%. The specific moisture extraction rate was estimated to be about 0.87 kg/kWh.

  11. Characterization and Pathogenicity of New Record of Anthracnose on Various Chili Varieties Caused by Colletotrichum scovillei in Korea.

    Science.gov (United States)

    Oo, May Moe; Lim, GiTaek; Jang, Hyun A; Oh, Sang-Keun

    2017-09-01

    The anthracnose disease caused by Colletotrichum species is well-known as a major plant pathogen that primarily causes fruit rot in pepper and reduces its marketability. Thirty-five isolates representing species of Colletotrichum were obtained from chili fruits showing anthracnose disease symptoms in Chungcheongnam-do and Chungcheongbuk-do, South Korea. These 35 isolates were characterized according to morphological characteristics and nucleotide sequence data of internal transcribed spacer, glyceraldehyde-3-phosphate-dehydrogenase, and β-tubulin. The combined dataset shows that all of these 35 isolates were identified as C. scovillei and morphological characteristics were directly correlated with the nucleotide sequence data. Notably, these isolates were recorded for the first time as the causes of anthracnose caused by C. scovillei on pepper in Korea. Forty cultivars were used to investigate the pathogenicity and to identify the possible source of resistance. The result reveals that all of chili cultivars used in this study are susceptible to C. scovillei .

  12. Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial

    Directory of Open Access Journals (Sweden)

    Palmira Valderas-Martinez

    2016-03-01

    Full Text Available Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT, tomato sauce (TS and tomato sauce with refined olive oil (TSOO on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW, 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL cholesterol and interleukine (IL 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1, and lymphocyte function-associated antigen-1 (LFA-1 from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil.

  13. The effects of sodium azide on seed germination and seedling growth of chili pepper (Capsicum annum L. cv. Landung)

    Science.gov (United States)

    Yafizham; Herwibawa, B.

    2018-01-01

    This study was aimed to determine the effects of sodium azide on the performance of chili pepper. Dry seeds from pure lines of chili pepper cv. Landung were used in this experiment. Each set containing 50 seeds was placed in nylon fishner bags, washed in flowing water and soaked in distilled water for four hours. After soaking, four sets of seeds were dabbed dry with tissue paper and were treated for two hours at 30 0C in appropriate solution of 0, 0.10, 0.20, 0.40, 0.80, 1.60 mM sodium azide with phosphate buffer at pH 3. After treatment, the seeds were germinated in plastic boxes containing sterilized sand and kept under laboratory condition by supplied with water everyday. The seeds for M1 germination percentage, seedling height, plant height and number of leaves were recorded 30 days and 60 days after treatment, respectively. Seeds which radicle emerged were considered germinated, the seedling and plant height were measured from the tip of primary root to the base of the first leaf pair, and the number of leaves were counted for only fully expanded leaves. A completely randomized block design in four replicates was used throughout the experiment. Data obtained were analysed for range, mean, standard of deviation, and percent of control using Microsoft Office Excel 2007 software. It was concluded that different doses of sodium azide influenced the performances of chili pepper cv. Landung. Very low doses of sodium azide (0-1.60 mM) might be used to study the improvement of chili pepper diversity.

  14. Leaf endophytic fungi of chili (Capsicum annuum and their role in the protection against Aphis gossypii (Homoptera: Aphididae

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    HENY HERNAWATI

    2011-10-01

    Full Text Available Hernawati H, Wiyono S, Santoso S (2011 Leaf endophytic fungi of chili (Capsicum annuum and their role in the protection against Aphis gossypii (Homoptera: Aphididae. Biodiversitas 12: 187-191. The objectives of the research were to study the diversity of leaf endophytic fungi of chili, and investigate its potency in protecting host plants against Aphis gossypii Glov. Endophytic fungi were isolated from chili leaves with two categories: aphid infested plants and aphid-free plants, collected from farmer’s field in Bogor, West Java. Abundance of each fungal species from leave samples was determined by calculating frequency of isolation. The isolated fungi were tested on population growth of A. gossypii. The fungal isolates showed suppressing effect in population growth test, was further tested on biology attributes i.e. life cycle, fecundity and body length. Five species of leaf endophytic fungi of chili were found i.e. Aspergillus flavus, Nigrospora sp., Coniothyrium sp., and SH1 (sterile hypha 1, SH2 (sterile hypha 2. Eventhough the number of endophytic fungi species in aphid-free and aphid-infested plant was same, the abundance of each species was different. Nigrospora sp., sterile hyphae 1 and sterile hyphae 2 was more abundant in aphid-free plants, but there was no difference in dominance of Aspergillus flavus and Coniothyrium sp. Nigrospora sp., SH1 and SH2 treatment reduced significantly fecundity of A. gossypii. Only SH2 treatment significantly prolonged life cycle and suppress body length, therefore the fungus had the strongest suppressing effect on population growth among fungi tested. The abundance and dominance of endophytic fungal species has relation with the infestation of A. gossypii in the field.

  15. Management of chili pepper root rot and wilt (caused by Phytophthora nicotianae by grafting onto resistant rootstock

    Directory of Open Access Journals (Sweden)

    Mourad SAADOUN

    2013-05-01

    Full Text Available Root rot and plant wilting caused by Phytophthora nicotianae is a severe disease of chili pepper (Capsicum annuum L. in open fields and under greenhouse production in Tunisia. Chili pepper grafting for disease manage- ment is attracting increased interest in recent years. Using the tube grafting technique, different compatible scion/rootstock combinations were obtained with the wild-type pepper SCM334 and the local chili pepper cultivars ‘Beldi’ and ‘Baker’. SCM334 was resistant to P. nicotianae, while the cultivars Beldi and Baker were susceptible. Plant inoculations were performed with P. nicotianae zoospores, and severity of root rot was rated 30 days post- inoculation using a 0 (healthy plant to 5 (dead plant severity score. On SCM334 rootstock and with ‘Beldi’ or ‘Baker’ scions, the intensity of root rot was very low (mean score 0.1–0.2 and plants were healthy. However, with Baker or Beldi rootstocks and SCM334 scions, root rot was severe (mean score 3.1–4.6, leading to high numbers of wilting and dead plants. This severe root rot was similar to that observed on non-grafted plants of ‘Baker’ and ‘Beldi’ inoculated with the pathogen. Under greenhouse conditions, measurements of agronomic characters indicated non-consistent improvement of these features on the scion cultivar when SCM334 was the rootstock. Since plant foliage is not attacked by this pathogen, these results show that susceptible chili pepper scions grafted onto SCM334 rootstocks could be used for root rot management and improvement of pepper yields in P. nicotianae infested soils.

  16. Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

    International Nuclear Information System (INIS)

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

    2014-01-01

    The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation. - Highlights: • Soy sauce (SS) could inhibit volatiles cooked irradiated beef patties. • Vacuum packaging and SS treatment is effective to prevent lipid oxidation. • Hexanal content was highly correlated with TBA value of the irradiated beef patties

  17. Defense-Related Responses in Fruit of the Nonhost Chili Pepper against Xanthomonas axonopodis pv. glycines Infection

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    Sung Pae Chang

    2016-08-01

    Full Text Available Xanthomonas axonopodis pv. glycines (Xag is a necrotrophic bacterial pathogen of the soybean that causes bacterial pustules and is a nonhost pathogen of the chili pepper. In the current study, chili pepper fruit wound inoculated in planta with Xag 8ra formed necrotic lesions on the fruit surface and induced several structural and chemical barriers systemically in the fruit tissue. The initial defense response included programmed cell death of necrotizing and necrotized cells, which was characterized by nuclear DNA cleavage, as detected by TUNEL-confocal laser scanning microscopy (CLSM, and phosphatidylserine exposure on cell walls distal to the infection site, as detected by Annexin V FLUOS-CLSM. These two responses may facilitate cell killing and enhance transportation of cell wall materials used for cell wall thickening, respectively. The cells beneath the necrotic tissue were enlarged and divided to form periclinal cell walls, resulting in extensive formation of several parallel boundary layers at the later stages of infection, accompanying the deposition of wall fortification materials for strengthening structural defenses. These results suggest that nonhost resistance of chili pepper fruit against the nonhost necrotrophic pathogen Xag 8ra is activated systematically from the initial infection until termination of the infection cycle, resulting in complete inhibition of bacterial pathogenesis by utilizing organ-specific in situ physiological events governed by the expression of genes in the plant fruit organ.

  18. Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria.

    Science.gov (United States)

    Hur, Jeong Min; Park, Doo Hyun

    2015-08-01

    The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60 °C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), Saccharococcus (TGGE band no. 2), Geobacillus (TGGE band no. 3), Bacillus (TGGE band no. 4), and Anoxybacillus (TGGE band no. 5), were detected in the fermenting DFSM slurry. The cell-free culture fluid obtained from the fermenting DFSM slurry on day 14 hydrolyzed starch and soy protein at 60 °C but not at 30 °C. Soy sauce (test soy sauce) was prepared from the fermented DFSM slurry after a 30 day cultivation at 60 °C and a 60 day ripening at 45 °C. Free amino acid (AA) and organic acid contents in the soy sauce increased in proportion to the fermentation period, whereas ammonium decreased proportionally. Mg and Ca contained in the soy sauce decreased proportionally during fermentation and were lower than those in the non-fermented DFSM extract (control). Spectral absorbance of soy sauce prepared from the fermented DFSM slurry was maximal at 430 nm and increased slightly in proportion to the fermentation period. The aroma and flavor of the test soy sauce were significantly different from those of traditional Korean soy sauce. Conclusively, soy sauce may be prepared directly from the fermented DFSM slurry without meju-preparing process and fermentation period may be a factor for control of soy sauce quality.

  19. Consumer acceptance of salt-reduced 'soy sauce' foods over rapidly repeated exposure

    NARCIS (Netherlands)

    Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Köster, E.P.; Mojet, J.

    2013-01-01

    The stability of the liking for salt reduced products was tested in a rapidly repeated exposure study using soup and bread (with ham). Salt was partially replaced by naturally brewed soy sauce. First, 44 consumers performed 5 two-alternative forced choice tests to establish the exchange rate (ER) at

  20. Formation and reduction of furan in a soy sauce model system.

    Science.gov (United States)

    Kim, Min Yeop; Her, Jae-Young; Kim, Mina K; Lee, Kwang-Geun

    2015-12-15

    The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30°C (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20°C and 40°C were reduced by 45% and 88%, respectively compared to 30°C fermentation. Five metal ions (iron sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and calcium sulfate), sodium sulfite, ascorbic acid, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA) were added in a soy sauce model system. The addition of metal ions such as magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36-90% and 27-91%, respectively in comparison to furan level in the control sample (psauce model system by 278% and 87%, respectively. In the case of the BHT and BHA, furan formation generally was reduced in the soy sauce model system by 84%, 56%, respectively. Copyright © 2015 Elsevier Ltd. All rights reserved.

  1. Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.

    Science.gov (United States)

    Xu, Ning; Liu, Yaqi; Hu, Yong; Zhou, Mengzhou; Wang, Chao; Li, Dongsheng

    2016-08-01

    The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2‰ A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters. © 2016 Institute of Food Technologists®

  2. Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold

    International Nuclear Information System (INIS)

    Kalayanamitr, A.; Bhumiratana, A.; Flegel, T.W.; Glinsukon, T.; Shinmyo, A.

    1987-01-01

    A soy sauce koji mold, Aspergillus flavus var. columnaris Raper and Fennel (ATCC 44310), was treated with UV irradiation to obtain mutant strains possessing high protease activities, high amylase activities, and light-colored conidia. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production

  3. Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry.

    Science.gov (United States)

    Katayama, Hiroshi; Tatemichi, Yuki; Nakajima, Ayako

    2017-08-01

    A liquid chromatography-tandem mass spectrometry method using a pentafluorophenylpropyl-bonded silica column was developed to simultaneously quantify twenty Amadori products (APs), including N-(1-Deoxy-d-fructosyl-1-yl)-l-isoleucine (Fru-Ile) and N-(1-Deoxy-d-fructosyl-1-yl)-l-leucine (Fru-Leu), in soy sauce, without the need for an ion-pairing reagent or sample derivatization. The method was applied to six types of soy sauce, to determine the total AP levels and the levels of individual APs. The level of total APs widely varied between the eight samples, from 358mg/L to 24347mg/L. The concentrations of N-ε-(1-deoxy-d-fructosyl-1-yl)-l-lysine (Fru-Lys) and N-(1-deoxy-d-fructosyl-1-yl)-l-pyroglutamic acid (Fru-pGlu) were the highest among the APs and the level of Fru-pGlu was similar to that of Fru-Lys. Furthermore, fermentation periods of up to six months greatly influenced AP levels in soy sauce but the levels remained constant thereafter. Thermal treatment of soy sauce had little effect on AP levels. Copyright © 2017. Published by Elsevier Ltd.

  4. Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization

    International Nuclear Information System (INIS)

    Lee, Jeong-Eun; Sanyal, Bhaskar; Akram, Kashif; Jo, Yunhee; Baek, Ji-Yeong; Kwon, Joong-Ho

    2017-01-01

    Thermoluminescence (TL) analysis was conducted to identify small quantities (0.5%, 1%, and 1.5%) of γ ray-or electron beam-irradiated garlic powder in a soy sauce after commercial pasteurization. The sauce samples with γ ray- and electron beam-irradiated (0, 1 or 10 kGy) garlic powder showed detectable TL glow curves, characterized by radiation-induced maximum in the temperature range of 180–225 °C. The successful identification of soy sauces with an irradiation history was dependent on both the mixing ratio of the irradiated ingredient and the irradiation dose. Post-irradiation pasteurization (85 °C, 30 min) caused no considerable changes in TL glow shape or intensity. Interlaboratory tests demonstrated that the shape and intensity of the first TL glow curve (TL1) could be a better detection marker than a TL ratio (TL1/TL2). - Highlights: • Thermoluminescence (TL) characteristics were studied to identify irradiated ingredient in soy sauce. • TL emission was found to be dependent on irradiation doses and blending ratios of the ingredients. • TL technique was found to be successful in detecting irradiation status even after pasteurization. • Inter-laboratory trial gave a clear verdict on irradiation detection potential of TL technique.

  5. The Effect of Soy Sauce Waste in Ration on Performance of Mojosari Duck

    Directory of Open Access Journals (Sweden)

    G. A. A. Larasati

    2017-06-01

    Full Text Available The purpose of study was to determined the effect of soy sauce waste in ration in the ration on the performance of Mojosari duck. The materials used were 240 of Mojosari which are 20 weeks olds with average body weight 1,385.0 ± 130.85 grams (CV = 9.44%. Feed ingredients used were, rice bran, soybean meal, yellow corn, fish meal, pollard and premix. The design that used was Completely Randomized Design (CRD with 4 treatments and 6 replications.The treatment applied soy sauce waste at level 5, 7,5 and 10%. The parameters observed were consumption, egg production, feed conversion. The data were analyzed by analysis of variance with F test. The results showed that soy sauce waste did not effected on performance (consumption of ration, egg production, ration conversion of Mojosari duck. The conclusion of this research is soy sauce waste be used as feed stuff of Mojosari duck ration until level 10%.

  6. Identification and quantitation of new glutamic acid derivatives in soy sauce by UPLC/MS/MS.

    Science.gov (United States)

    Frerot, Eric; Chen, Ting

    2013-10-01

    Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non-proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein-based food product, soy sauce. An acidic fraction was prepared with anion-exchange solid-phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF-MS. α-Glutamyl, γ-glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ-glutamyl dipeptides (70 mg/kg). In addition, N-succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg). Copyright © 2013 Verlag Helvetica Chimica Acta AG, Zürich.

  7. Data on volatile compounds in fermented materials used for salmon fish sauce production.

    Science.gov (United States)

    Nakano, Mitsutoshi; Sagane, Yoshimasa; Koizumi, Ryosuke; Nakazawa, Yozo; Yamazaki, Masao; Watanabe, Toshihiro; Takano, Katsumi; Sato, Hiroaki

    2018-02-01

    This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion (heads, fins, and backbones), and soft roe, by mixing them with salt and allowing them to ferment for up to three months. The volatile compounds were captured by a solid-phase microextraction method and then applied to GC/MS for separation and identification of the compounds in the fish sauce products. The number of volatile compounds identified in the starting materials varied from 15 to 29 depending on the ingredients. The number of compounds in the final fish sauce products was reduced by 3.4-94.7% of that in the original material. The retention times and names of the identified compounds, as well as their relative peak areas, are provided in a Microsoft Excel Worksheet.

  8. Social Marketing Improved the Consumption of Iron-Fortified Soy Sauce among Women in China

    Science.gov (United States)

    Sun, Xinying; Guo, Yan; Wang, Sisun; Sun, Jing

    2007-01-01

    Objective: To test the feasibility and effectiveness of social marketing on the improvement of women's knowledge, attitudes, and behaviors regarding iron-fortified soy sauce (FeSS). Design: A community-based intervention was conducted among 4 groups, experimental rural (E[subscript R]), control rural (C[subscript R]), experimental urban…

  9. Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation.

    Science.gov (United States)

    Zhou, Xuxia; Qiu, Mengting; Zhao, Dandan; Lu, Fei; Ding, Yuting

    2016-04-01

    The presence of high levels of biogenic amines is detrimental to the quality and safety of fish sauce. This study investigated the effects of ethanol extracts of spices, including garlic, ginger, cinnamon, and star anise extracts, in reducing the accumulation of biogenic amines during fish sauce fermentation. The concentrations of biogenic amines, which include histamine, putrescine, tyramine, and spermidine, all increased during fish sauce fermentation. When compared with the samples without spices, the garlic and star anise extracts significantly reduced these increases. The greatest inhibitory effect was observed for the garlic ethanolic extracts. When compared with controls, the histamine, putrescine, tyramine, and spermidine contents and the overall biogenic amine levels of the garlic extract-treated samples were reduced by 30.49%, 17.65%, 26.03%, 37.20%, and 27.17%, respectively. The garlic, cinnamon, and star anise extracts showed significant inhibitory effects on aerobic bacteria counts. Furthermore, the garlic and star anise extracts showed antimicrobial activity against amine producers. These findings may be helpful for enhancing the safety of fish sauce. © 2016 Institute of Food Technologists®

  10. Enhancing and accelarating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

    NARCIS (Netherlands)

    Sluis, van der C.; Tramper, J.; Wijffels, R.H.

    2001-01-01

    In soy-sauce processes salt-tolerant yeasts are very important for the flavour formation. This flavour formation is, however, slow and poorly understood. In the last decades, a concerted research effort has increased the understanding and resulted in the derivation of mutants with an enhanced

  11. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.

    Science.gov (United States)

    Steinhaus, Petra; Schieberle, Peter

    2007-07-25

    Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-methyl- and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (4-HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone), all showing FD factors of 1024. Thirteen odorants were quantified by stable isotope dilution assays, and their odor activity values (OAVs) were calculated as ratio of their concentrations and odor thresholds in water. Among them, 3-methylbutanal (malty), sotolone (seasoning-like), 4-HEMF (caramel-like), 2-methylbutanal (malty), methional (cooked potato), ethanol (alcoholic), and ethyl 2-methylpropanoate (fruity) showed the highest OAVs (>200). An aqueous model aroma mixture containing 13 odorants, which had been identified with the highest OAVs, in concentrations that occur in the soy sauce showed a good similarity with the overall aroma of the soy sauce itself. Heat treatment of the soy sauce resulted in a clear change of the overall aroma. Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating.

  12. Fatty versus creamy sensations for custard desserts, white sauces and mayonnaises

    NARCIS (Netherlands)

    Wijk, de R.A.; Prinz, J.F.

    2007-01-01

    Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0¿72%), and consumption temperatures. In addition, the foods were measured instrumentally

  13. Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

    NARCIS (Netherlands)

    Wijk, R.A. de; Prinz, J.F.

    2007-01-01

    Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. In addition, the foods were measured instrumentally

  14. Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

    NARCIS (Netherlands)

    Weenen, H.; Jellema, R.H.; Wijk, R.A. de

    2005-01-01

    The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is

  15. 3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market.

    Science.gov (United States)

    Christova-Bagdassarian, Valentina; Tishkova, Julieta A; Vrabcheva, Terry M

    2013-01-01

    The 3-monochloro-1,2-propandiol (3-MCPD) levels in soy sauces which contained hydrolysed vegetable protein were evaluated for the Bulgarian market. For analysis of 3-MCPD, a gas chromatography-mass spectrometry (GC-MS) method was applied with a linear range of 0.03-2.00 μg mL⁻¹ and a limit of detection (LOD) of 2.3 μg kg⁻¹ and a limit of quantification (LOQ) of 3.4 μg kg⁻¹. At these levels, the standard deviation was 5.1%, with recoveries between 81% and 102%. The method was applied to the analysis of 21 samples of soy sauce from the Bulgarian market. Results ranged from 3.7 to 185.6 μg kg⁻¹. Soy sauces produced from hydrolysed soy protein contained higher levels of 3-MCPD than naturally fermented sauces. In 38.4% of samples of Bulgarian origin, the 3-MCPD content was above the EU limit of 20 μg kg⁻¹. In all analysed samples, 33.3% had a 3-MCPD content above the EU limit.

  16. Capsaicin and Dihydrocapsaicin Determination in Chili Pepper Genotypes Using Ultra-Fast Liquid Chromatography

    Directory of Open Access Journals (Sweden)

    Magaji G. Usman

    2014-05-01

    Full Text Available Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found in some heat tolerant chili pepper genotypes and to determine the degree of pungency as well as percentage capsaicin content of each of the analyzed peppers. A sensitive, precise, and specific ultra fast liquid chromatographic (UFLC system was used for the separation, identification and quantitation of the capsaicinoids and the extraction solvent was acetonitrile. The method validation parameters, including linearity, precision, accuracy and recovery, yielded good results. Thus, the limit of detection was 0.045 µg/kg and 0.151 µg/kg for capsaicin and dihydrocapsaicin, respectively, whereas the limit of quantitation was 0.11 µg/kg and 0.368 µg/kg for capsaicin and dihydrocapsaicin. The calibration graph was linear from 0.05 to 0.50 µg/g for UFLC analysis. The inter- and intra-day precisions (relative standard deviation were <5.0% for capsaicin and <9.9% for dihydrocapsaicin while the average recoveries obtained were quantitative (89.4%–90.1% for capsaicin, 92.4%–95.2% for dihydrocapsaicin, indicating good accuracy of the UFLC method. AVPP0705, AVPP0506, AVPP0104, AVPP0002, C05573 and AVPP0805 showed the highest concentration of capsaicin (12,776, 5,828, 4,393, 4,760, 3,764 and 4,120 µg/kg and the highest pungency level, whereas AVPP9703, AVPP0512, AVPP0307, AVPP0803 and AVPP0102 recorded no detection of capsaicin and hence were non-pungent. All chili peppers studied except AVPP9703, AVPP0512, AVPP0307, AVPP0803 and AVPP0102 could serve as potential sources of capsaicin. On the other hand, only genotypes AVPP0506, AVPP0104, AVPP0002, C05573 and AVPP0805 gave a % capsaicin content that falls within the pungency limit that could make them recommendable as potential sources of capsaicin for the pharmaceutical industry.

  17. Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets.

    Science.gov (United States)

    García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez-

    2016-09-01

    Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008-2013 increasing from 31,749,000 to 35,795,000 metric tons. About 50 of the 86 spices produced in the world are grown in India. From 2008 to 2013, the United States was the largest importer of spices, followed by Australia, the United Kingdom, Canada, and Russia. The main buyers of fish sauce are Vietnam and Thailand, with purchases of 333,000 and 284,000 metric tons in 2013, respectively. The sauces and condiments category is dynamic, with large differences in consumption in habits and practices among countries. This paper aims to establish definitions and discuss potential health benefits, consumption patterns, and global markets for sauces, spices, and condiments. © 2016 New York Academy of Sciences.

  18. Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.

    Science.gov (United States)

    Gao, Lihua; Liu, Ting; An, Xinjing; Zhang, Jinlan; Ma, Xiaoran; Cui, Jinmei

    2017-01-01

    Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography-mass spectrometry (GC-MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the volatile flavor compounds as well as determining their volatile profiles of 12 soy sauces manufactured by different fermentation process. Forty one key volatile components of these 12 soy sauce products, a pure soy sauce and an acid-hydrolyzed vegetable protein sample, were compared in semi-quantitative form, and their volatile flavor profiles were analyzed by E-nose. The substantially similar results between hierarchical cluster analysis based on GC-MS data and E-nose analysis suggested that both techniques may be useful in evaluating the flavor quality of soy sauces and differentiating soy sauce products. The study also showed that there were less volatile flavor compounds in soy sauces produced through low-salt solid-state fermentation process, a traditional manufacturing technology and a widely adopted technology in Chinese soy sauce industries. In addition, the investigation suggested that the flavor quality of soy sauce varied widely in Chinese domestic market, and that the present Chinese national standards of soy sauce should be further perfected by the addition of flavor grades of soy sauce in the physical and chemical index. Meanwhile, this research provided valuable information to manufacturers and government regulators, which have practical significance to improve quality of soy sauces.

  19. HYPOVIRULENT ISOLATES OF FUSARIUM COLLECTED FROM CHILI CROPS IN BOYOLALI REGENCY, CENTRAL JAVA, INDONESIA

    Directory of Open Access Journals (Sweden)

    Supyani

    2015-02-01

    Full Text Available Fusarium, a genus of filamentous fungi, has many species which serving as important pathogens to many diseases in crops. Till today, there have not been effective and efficient control methods for such fungi. Recently, scientists agree that application of biological agents is a tactful choice. Development of hypovirulent strains of fungus as biocontrol agents is very limited. This research was aimed to find hypovirulent isolates of Fusarium from field as biological agents. A hundred isolates of Fusarium from chili were collected in Boyolali, Central Java. Morphological characterization revealed that isolates performed varied colony phenotypes. Based on colony phenotype pattern, isolates were classified into five groups. From each group, one hypovirulent isolate was selected based on colony growth rate on potato dextrose agar media. The selected hypovirulent isolates were used for virulence assay in apple. The result showed that there were four hypovirulent isolates i.e.: B6, C15, D19, and E20 isolates. Total RNA extraction of the identified hypovirulent isolates revealed the existence of viral RNA in C15 isolate. Based on the existence of viral RNA in C15 isolate, the hypovirulent traits were due to mycoviral infection, whereas the hypovirulent traits performed by the other three were due to genetic factors.

  20. Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation.

    Science.gov (United States)

    Zheng, Bin; Liu, Yu; He, Xiaoxia; Hu, Shiwei; Li, Shijie; Chen, Meiling; Jiang, Wei

    2017-10-01

    A method of improving fish sauce quality during fermentation was investigated. Psychrobacter sp. SP-1, a halophilic protease-producing bacterium, was isolated from fish sauce with flavor-enhancing properties and non-biogenic amine-producing activity. The performance of Psychrobacter sp. SP-1 in Setipinna taty fish sauce fermentation was investigated further. The inoculation of Psychrobacter sp. SP-1 did not significantly affect pH or NaCl concentration changes (P > 0.05), although it significantly increased total moderately halophilic microbial count, protease activity, total soluble nitrogen content and amino acid nitrogen content, and also promoted the umami taste and meaty aroma (P sauce quality by fermentation. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  1. The effect of dosages of microbial consortia formulation and synthetic fertilizer on the growth and yield of field-grown chili

    Science.gov (United States)

    Istifadah, N.; Sapta, D.; Krestini, H.; Natalie, B.; Suryatmana, P.; Nurbaity, A.; Hidersah, R.

    2018-03-01

    Chili (Capsicum annuum, L) is one of important horticultural crop in Indonesia. Formulation of microbial consortia containing Bacillus subtilis, Pseudomonas sp., Azotobacter chroococcum and Trichoderma harzianum has been developed. This study evaluated the effects of dosage of the microbial formulation combined with NPK fertilizer on growth and yield of chili plants in the field experiment. The experiment was arranged in completely randomized design of factorial, in which the first factor was dosage of formulation (0, 2.5, 5.0, 7.5, 10 g per plant) and the second factor was NPK fertilizer dosage (0, 25, 50 and 75% of the standard dosage). The treatments were replicated three times. For application, the formulation was mixed with chicken manure 1:10 (w/v). The results showed that application of microbial formulation solely improved the chili growth. There was interaction between dosages of the microbial formulation and NPK fertilizer in improving plant height, nitrogen availability and the chili yield, while there was no interaction between those dosages in improving the root length. Combination between microbial formulation at the dosage of 5.0-7.5 g per plant combined with NPK fertilizer with the dosage 50 or 75% of the standard dosage support relatively better growth and the chili yield.

  2. Perinatal Consumption of Thiamine-Fortified Fish Sauce in Rural Cambodia: A Randomized Clinical Trial.

    Science.gov (United States)

    Whitfield, Kyly C; Karakochuk, Crystal D; Kroeun, Hou; Hampel, Daniela; Sokhoing, Ly; Chan, Benny B; Borath, Mam; Sophonneary, Prak; McLean, Judy; Talukder, Aminuzzaman; Lynd, Larry D; Li-Chan, Eunice C Y; Kitts, David D; Allen, Lindsay H; Green, Timothy J

    2016-10-03

    Infantile beriberi, a potentially fatal disease caused by thiamine deficiency, remains a public health concern in Cambodia and regions where thiamine-poor white rice is a staple food. Low maternal thiamine intake reduces breast milk thiamine concentrations, placing breastfed infants at risk of beriberi. To determine if consumption of thiamine-fortified fish sauce yields higher erythrocyte thiamine diphosphate concentrations (eTDP) among lactating women and newborn infants and higher breast milk thiamine concentrations compared with a control sauce. In this double-blind randomized clinical trial, 90 pregnant women were recruited in the Prey Veng province, Cambodia. The study took place between October 2014 and April 2015. Women were randomized to 1 of 3 groups (n = 30) for ad libitum fish sauce consumption for 6 months: control (no thiamine), low-concentration (2 g/L), or high-concentration (8 g/L) fish sauce. Maternal eTDP was assessed at baseline (October 2014) and endline (April 2015). Secondary outcomes, breast milk thiamine concentration and infant eTDP, were measured at endline. Women's mean (SD) age and gestational stage were 26 (5) years and 23 (7) weeks, respectively. April 2015 eTDP was measured among 28 women (93%), 29 women (97%), and 23 women (77%) in the control, low-concentration, and high-concentration groups, respectively. In modified intent-to-treat analysis, mean baseline-adjusted endline eTDP was higher among women in the low-concentration (282nM; 95% CI, 235nM to 310nM) and high-concentration (254nM; 95% CI, 225nM to 284nM) groups compared with the control group (193nM; 95% CI, 164nM to 222M; P sauce through pregnancy and early lactation had higher eTDP and breast milk thiamine concentrations and their infants had higher eTDP, which was more pronounced in the high group. Thiamine-fortified fish sauce has the potential to prevent infantile beriberi in this population. Clinicaltrials.gov Identifier: NCT02221063.

  3. Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

    Science.gov (United States)

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

    2014-10-01

    The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation.

  4. Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.

    Science.gov (United States)

    Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Soo-Yoen; Lee, Mi-Ai; Kim, Cheon-Jei

    2013-11-01

    This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (Psauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P>0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P<0.05) color stability and retarded lipid oxidation. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Nutritional value of trace elements in spaghetti sauces and their classification according to the labeled taste using pattern recognition techniques

    International Nuclear Information System (INIS)

    Kanias, G.D.; Ghitakou, S.; Papaefthymiou, H.

    2006-01-01

    The nutrient trace elements chromium, iron and zinc as well as cobalt, rubidium and scandium were determined in dry spaghetti sauce samples from the Greek market by instrumental neutron activation analysis. The results were evaluated according to the new US Recommended Dietary Allowances (RDA), US Adequate Intake (AI), US Reference Values for nutrition labeling (RVNL) and European Union reference values for nutrition labeling (EURV). Moreover, the same data has been used with pattern recognition techniques in order to classify the sauce samples according to their labeled flavor. The evaluation showed that the nutrition rate depends strongly on the reference value under consideration. The spaghetti sauces studied are a good source for the covering of chromium daily AI. The same sauces are poor source for zinc daily needs of the organism (RDA, RVNL), but they are a moderate source for iron daily needs (RDA). The application of cluster analysis, of linear discriminant analysis and of the principal component analysis classified the spaghetti sauce samples according to their labeled taste successfully. In addition using the same techniques, another classification in red and white spaghetti sauces is carried out according to their tomato content. (author)

  6. Separation and quantitation of colour pigments of chili powder (Capsicum frutescens) by high-performance liquid chromatography-diode array detection.

    Science.gov (United States)

    Cserháti, T; Forgács, E; Morais, M H; Mota, T; Ramos, A

    2000-10-27

    The performance of reversed-phase thin-layer (RP-TLC) and reversed-phase high-performance liquid chromatography (RP-HPLC) was compared for the separation and determination of the colour pigments of chili (Capsicum frutescens) powder using a wide variety of eluent systems. No separation of pigments was achieved in RP-TLC, however, it was established that tetrahydrofuran shows an unusually high solvent strength. RP-HPLC using water-methanol-acetonitrile gradient elution separated the chili pigments in many fractions. Diode array detection (DAD) indicated that yellow pigments are eluted earlier than the red ones and chili powder contains more yellow pigments than common paprika powders. It was established that the very different absorption spectra of pigments make the use of DAD necessary.

  7. Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce

    International Nuclear Information System (INIS)

    Kim, J.H.; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo

    2004-01-01

    Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy (P<0.05), while the alcohols and furan groups were increased by irradiation. Different odor patterns were observed among samples using electronic nose system analysis. Gamma-irradiated samples showed better sensory score and the quality was sustained during storage. In conclusion, gamma irradiation of salted and fermented anchovy sauce could improve its sensory quality by reducing typical fishy smell

  8. [Effects of the iron fortified soy sauce on improving students' anemia in boarding schools].

    Science.gov (United States)

    Chen, Di; Sun, Jing; Huang, Jian; Wang, Lijuan; Piao, Wei; Tang, Yanbin; Li, Jin; Gao, Jie; Huo, Junsheng

    2016-03-01

    To evaluate the effect of iron fortified soy sauce on improving the anemia of boarding school students. A total of 3029 students of the boarding schools in the 27 provinces in China including 1576 boys and 1453 girls were treat with the iron-fortified soy sauce for 12 months. The concentration of hemoglobin was detected before and after intervention. The statistical analysis was conducted to analyze the anemia rate and the hemoglobin concentration in boarding school students. After the intervention, the average hemoglobin of students were increased from 142.1 g/L to 146.5 g/L compared to the baseline. The boys average haemoglobin concentration increased 6.7 g/L, girls average haemoglobin concentration increased 1.9 g/L. They were significantly higher than those of the baseline (P boarding school students, reduce anemia prevalence of students significantly.

  9. Storage properties of irrdiated white pomfret (Stromatus cinereus) in tomato sauce

    International Nuclear Information System (INIS)

    Doke, S.N.; Sherekar, S.V.; Ghadi, S.V.

    1990-01-01

    A process involving radiation and heat treatment combined with effective management of pH using tomato sauce was developed for preservation of white pomfret (Stromatus cinereus). This process enhanced the organoleptic acceptability of the product and also ensured its microbiological safety. The processed product was in good edible condition even after a storage of 6 months at ambient temperature. (M.G.B.). 3 tabs

  10. Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

    OpenAIRE

    Aulia Firda Alfiana; Purwanto

    2018-01-01

    In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint ...

  11. Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce

    OpenAIRE

    Noda, Fumio; Hayashi, Kazuya; Mizunuma, Takeji

    1980-01-01

    Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. The inhibitory effect of osmophi...

  12. Population dynamics and ecology of Tilapia rendalli in Lago Sauce (Peru)

    Energy Technology Data Exchange (ETDEWEB)

    Wosnitza-Mendo, C.

    1980-01-01

    This is a practical contribution to development aid in Peru. It was to provide a basis for farming of Lago Sauce and similar lakes and introduce young Peruvian fishery biologists to practical and theoretical work with populations of freshwater fish. Various methods of biomass determination have been compared in order to find out why only small specimens of Tilapia rendalli have been caught and what ichthyobiomass was in the lake.

  13. Water Footprint Assessment in the Agro-industry: A Case Study of Soy Sauce Production

    Directory of Open Access Journals (Sweden)

    Aulia Firda Alfiana

    2018-01-01

    Full Text Available In terms of global water scarcity, the water footprint is an indicator of the use of water resources that given knowledge about the environmental impact of consuming a product. The sustainable use of water resources nowadays bring challenges related to the production and consumption phase of water intensive related goods such as in the agro-industry. The objective of the study was to assessment the total water footprint from soy sauce production in Grobogan Regency. The total water footprint is equal to the sum of the supply chain water footprint and the operational water footprint. The assessment is based on the production chain diagram of soy sauce production which presenting the relevant process stages from the source to the final product. The result of this research is the total water footprint of soy sauce production is 1.986,35 L/kg with fraction of green water 78,43%, blue water 21,4% and gray water 0,17%.

  14. Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation.

    Science.gov (United States)

    Aryuman, Phichayaphorn; Lertsiri, Sittiwat; Visessanguan, Wonnop; Niamsiri, Nuttawee; Bhumiratana, Amaret; Assavanig, Apinya

    2015-01-02

    In this study, 34 yeast isolates were obtained from koji and moromi samples of Thai soy sauce fermentation. However, the most interesting yeast strain was isolated from the enriched 2 month-old (M2) moromi sample and identified as Meyerozyma (Pichia) guilliermondii EM2Y61. This strain is a salt-tolerant yeast that could tolerate up to 20% (w/v) NaCl and produce extracellular and cell-bound glutaminases. Interestingly, its glutaminases were more active in 18% (w/v) NaCl which is a salt concentration in moromi. The extracellular glutaminase's activity was found to be much higher than that of cell-bound glutaminase. The highest specific activity and stability of the extracellular glutaminase were found in 18% (w/v) NaCl at pH4.5 and 37°C. A challenge test by adding partially-purified extracellular glutaminase from M. guilliermondii EM2Y61 into 1 month-old (M1) moromi sample showed an increased conversion of L-glutamine to L-glutamic acid. This is the first report of glutaminase producing M. guilliermondii isolated from the moromi of Thai soy sauce fermentation. The results suggested the potential application of M. guilliermondii EM2Y61 as starter yeast culture to increase l-glutamic acid during soy sauce fermentation. Copyright © 2014 Elsevier B.V. All rights reserved.

  15. Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce.

    Science.gov (United States)

    Yang, Yang; Ye, Yangfang; Wang, Ying; Sun, Yangying; Pan, Daodong; Cao, Jinxuan

    2018-02-01

    Marinated meat in soy sauce was produced using hind leg by washing, rubbing salt, marinating with soy sauce and spices, and air dry-ripening for 15d. The effect of high pressure (HP) (150 and 300MPa for 15min) on the metabolite profiles of products was characterized using 1 H NMR and multivariate data analysis. The results showed that the metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 75.4 and 11.9% of variables, respectively. HP treatments increased most of the metabolites, especially PC1, glutamate, sugars, nucleotides, anserine, lactate and creatine compared to the control. The increase of metabolites under HP was not dependent on pressure level except for alanine, lactate, acetate, formate, fumarate, glucose and 5'-IMP. These findings demonstrated that HP treatment at 150MPa was economical to improve the taste of marinated meat in soy sauce. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Rapid pretreatment and detection of trace aflatoxin B1 in traditional soybean sauce.

    Science.gov (United States)

    Xie, Fang; Lai, WeiHua; Saini, Jasdeep; Shan, Shan; Cui, Xi; Liu, DaoFeng

    2014-05-01

    Soybean sauce, a traditional fermented food in China, has different levels of aflatoxin B1 pollution. Two kinds of direct and indirect immunomagnetic bead methods for the pretreatment of aflatoxin B1 were evaluated in this work. A method was established to detect aflatoxin B1 in soybean sauce using an immunomagnetic bead system for pretreatment and ELISA for quantification. The pretreatment method of immunomagnetic beads performed better compared with the conventional extraction and immunoaffinity column method. ELISA exhibited a good linear relationship at an aflatoxin B1 concentration of 0.05-0.3μg/kg (r(2)=0.9842). The average recoveries across spike levels varied from 0.5 to 7μg/kg were 83.6-104% with a relative standard deviation between 4.2% and 11.7%. With the advantages of rapid detection, easy operation, simple equipment, sensitivity, accuracy, and high recovery; this method can be well applied in the trace determination of aflatoxin B1 in soybean sauce samples. Copyright © 2013 Elsevier Ltd. All rights reserved.

  17. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.

    Science.gov (United States)

    Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

    2015-09-01

    Flavor development in soy sauce is significantly related to the diversity of yeast species. Due to its unique fermentation with meju, the process of making Korean soy sauce gives rise to a specific yeast community and, therefore, flavor profile; however, no detailed analysis of the identifying these structure has been performed. Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture-dependent and culture-independent methods with simultaneous analysis of the changes in volatile compounds by GC-MS analysis. During fermentation, Candida, Pichia, and Rhodotorula sp. were the dominant species, whereas Debaryomyces, Torulaspora, and Zygosaccharomyces sp. were detected only at the early stage. In addition, Cryptococcus, Microbotryum, Tetrapisispora, and Wickerhamomyces were detected as minor strains. Among the 62 compounds identified in this study, alcohols, ketones, and pyrazines were present as the major groups during the initial stages, whereas the abundance of acids with aldehydes increased as the fermentation progressed. Finally, the impacts of 10 different yeast strains found to participate in fermentation on the formation of volatile compounds were evaluated under soy-based conditions. It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones. © 2015 Institute of Food Technologists®

  18. Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier.

    Science.gov (United States)

    Wang, Wei; Zhou, Weibiao

    2015-02-01

    This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. Discrimination of Chinese Sauce liquor using FT-IR and two-dimensional correlation IR spectroscopy

    Science.gov (United States)

    Sun, Su-Qin; Li, Chang-Wen; Wei, Ji-Ping; Zhou, Qun; Noda, Isao

    2006-11-01

    We applied the three-step IR macro-fingerprint identification method to obtain the IR characteristic fingerprints of so-called Chinese Sauce liquor (Moutai liquor and Kinsly liquor) and a counterfeit Moutai. These fingerprints can be used for the identification and discrimination of similar liquor products. The comparison of their conventional IR spectra, as the first step of identification, shows that the primary difference in Sauce liquor is the intensity of characteristic peaks at 1592 and 1225 cm -1. The comparison of the second derivative IR spectra, as the second step of identification, shows that the characteristic absorption in 1400-1800 cm -1 is substantially different. The comparison of 2D-IR correlation spectra, as the third and final step of identification, can discriminate the liquors from another direction. Furthermore, the method was successfully applied to the discrimination of a counterfeit Moutai from the genuine Sauce liquor. The success of the three-step IR macro-fingerprint identification to provide a rapid and effective method for the identification of Chinese liquor suggests the potential extension of this technique to the identification and discrimination of other wine and spirits, as well.

  20. Sodium and potassium content and their ratio in meatballs in tomato sauce produced with lower amounts of sodium

    Science.gov (United States)

    Lilić, S.; Nikolić, D.; Pejkovski, Z.; Velebit, B.; Lakićević, B.; Korićanac, V.; Vranić, D.

    2017-09-01

    The goal of this study was to examine the possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride, with the target of achieving less sodium content in meatballs and tomato sauce as well as achieving a better Na:K ratio. The trial consisted of five groups. In the control group of meatballs and sauce, only sodium chloride was added. In group 1, half of the sodium chloride was replaced with potassium chloride related to control group while in group 2 one third of the sodium chloride was replaced with potassium chloride. In group 3, one third of the sodium chloride was replaced with ammonium chloride, and in group 4, sodium chloride was reduced to half the amount in the control group, and 1 g (0.25%) of ammonium chloride was also added. All products were acceptable according to sensory analyses. The largest reductions of sodium content were 44.64%, achieved in meatballs from group 1 and 50.62% in tomato sauce from group 4 in relation to meatballs and tomato sauce from control group. The highest Na:K ratio was calculated in meatballs and tomato sauce from control group, 2.88 and 4.39, respectively. The best Na:K ratio was in meatballs and tomato sauce from group 1, 0.60 and 0.92, respectively, in which half of sodium chloride was replaced with potassium chloride. However, in meatballs and tomato sauce from group 4, with only half the amount of sodium chloride related to control group, the Na:K ratio was worse because in these products, potassium chloride was not added.

  1. Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.

    Science.gov (United States)

    Chanthilath, Boualapha; Chavasit, Visith; Chareonkiatkul, Somsri; Judprasong, Kunchit

    2009-06-01

    Universal salt iodization promotes the use of iodated salt for producing industrial food products, although it might affect product quality and iodine stability. To assess iodine loss during fermentation of fermented fish and fish sauces produced by using iodated salt and the effect on product sensory quality. Fermented fish and fish sauces were produced with iodated rock and grain sea salts (approximately 30 ppm iodine). Fermented fish was prepared from freshwater fish mixed with salt and rice bran and fermented for 6 months at room temperature. Fish sauces were prepared by mixing anchovy with salt and fermenting either exposed to sunlight or in the shade for 12 months. Residual iodine was determined with a spectrophotometer at day 0 and months 1, 3, and 6 for fermented fish and day 0 and months 3, 6, and 12 for fish sauces. After fermentation, the products were tested for sensory acceptability by Laotian and Thai panelists (approximately 50 in each panel) after they were cooked and served in the traditional manner. After fermentation, the level of residual iodine was 7.61 ppm (16% loss) infermented fish, 5.57 ppm (55% loss) in fish sauce prepared with exposure to sunlight, and 9.52 ppm (13% loss) in fish sauce prepared in the shade. Sensory qualities of the products that were produced from fortified and unfortified salts as well as dishes prepared from these products were not significantly different (p > 0.05). It is feasible to produce fermented fish and fish sauces with iodated salt and maintain acceptable iodine levels.

  2. Market Participation and Agro-Biodiversity Loss: The Case of Native Chili Varieties in the Amazon Rainforest of Peru

    Directory of Open Access Journals (Sweden)

    Jaqueline Garcia-Yi

    2014-01-01

    Full Text Available Policies for promoting the in situ conservation of underutilized crop varieties include the provision of economic incentives to farmers for their market commercialization. Nevertheless, market participation could also have the counter-effect of favoring the cultivation of uniform commercial crop varieties and inducing the erosion of crop genetic diversity. The objective of this research was to identify the determinants of the in situ conservation of native chili varieties, including market participation. To this end, 128 farmers were surveyed in the Amazon rainforest region of Ucayali in Peru. The data were analyzed using probit, multinomial logit and truncated Poisson models with covariance matrix correction for cluster errors by rural community. Results suggest that participation in commercial agriculture statistically significantly increases the in situ conservation of native chili varieties; only when farmers sell their products to local retailers, but not when they supply wholesalers. In particular, this result implies that policies designed to encourage specific forms of market participation could have a positive effect on farmers’ economic well-being and simultaneously could help to achieve crop genetic diversity conservation goals.

  3. COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

    Directory of Open Access Journals (Sweden)

    V. B. Krylova

    2017-01-01

    Full Text Available In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.The pasteurization regimes allowed retaining a protein nitrogen proportion up to 94% by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two times higher. A negative effect of more acidic sauce on preservation of the protein nitrogen fraction in canned foods was established.An accumulation of the peptide nitrogen fraction in the canned foods in tomato sauce aſter pasteurization was two times more intensive. In the sterilized canned foods, the processes of accumulation of the low molecular weight nitrogenous compounds were more intensive, which suggests a depth of destruction of the protein and peptide nitrogen fraction. It was shown that an accumulation of amino-ammonia nitrogen during canned food storage was on average 12.4% irrespective of the pH value in the used sauces and the type of thermal treatment.A shiſt in the pH value of the canned foods toward the acid side upon pasteurization was noticed. With that, a degree of the shiſt in the canned foods in tomato sauce was 2.5 times higher than the pH value of the canned foods in sour cream sauce. When sterilizing canned foods, another dynamics of the pH values was observed: a pH value declined by 0.39 units in the canned foods in tomato sauce and grew by 0.22 units in the canned foods in sour cream sauce. During storage, the tendency of more intense pH decline was revealed for the canned foods in tomato sauce aſter pasteurization compared to the canned foods aſter sterilization. Another character of the pH value dynamics was found in the canned foods in sour cream sauce: an insignificant increase (by 0.7% of the pH value in the pasteurized canned foods and a significant decrease (by 8.4% in the sterilized canned foods

  4. Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions.

    Science.gov (United States)

    Choi, Ung-Kyu; Jeong, Yeon-Shin; Kwon, O-Jun; Park, Jong-Dae; Kim, Young-Chan

    2011-01-01

    This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ΔT values of GSL were significantly lower than GSD. The color of GSD remained yellow, while GSL changed to a green color due to photosynthesis by chlorophyll. The total amino acid contents in soy sauce fermented with soybeans germinated under dark conditions (SSGD) and soy sauce fermented with soybeans germinated under light conditions (SSGL) were lower than in soy sauce fermented with non-germinated soybeans (SNGS). The levels of isoflavone content in SSGD and SSGL were significantly increased compared to the SNGS. In conclusion, the germination of soybeans under dark and light conditions is not only an increasing organoleptic preference, but also has implications for the health benefits of Korean soy sauce.

  5. Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.

    Science.gov (United States)

    Udomsil, Natteewan; Rodtong, Sureelak; Tanasupawat, Somboon; Yongsawatdigul, Jirawat

    2015-09-01

    Staphylococcus sp. CMC5-3-1 and CMS5-7-5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formation. These Gram-positive cocci were able to grow in up to 15% NaCl with the optimum at 0.5% to 5% NaCl in tryptic soy broth. Based on ribosomal 16S rRNA gene sequences, Staphylococcus sp. CMC5-3-1 and CMS5-7-5 showed 99.0% similarity to that of Staphylococcus piscifermentans JCM 6057(T) , but DNA-DNA relatedness was sauce inoculated with Staphylococcus sp. CMC5-3-1 was 740.5 mM, which was higher than that inoculated by the strain CMS5-7-5 (662.14 mM, P sauce inoculated with Staphylococcus sp. CMC5-3-1 showed the highest content of total glutamic acid (P sauce inoculated with Staphylococcus sp. CMC5-3-1 was 2-methypropanal, contributing to the desirable dark chocolate note. Staphylococcus sp. CMC5-3-1 could be applied as a starter culture to improve the umami and aroma of fish sauce. © 2015 Institute of Food Technologists®

  6. Prevalencia y carga parasitaria de helmintos gastrointestinales en gallinas de traspatio (Gallus Gallus Domesticus), en el municipio de El Sauce, departamento de León, Nicaragua

    DEFF Research Database (Denmark)

    Olivares, L. Luna; Kyvsgaard, Niels Chr.; Rimbaud, E.

    2006-01-01

    Prævalens og parasitbyrde af gastrointestinale helminter hos fritgående høns (Gallus gallus domesticus) i El Sauce kommune, León departementet, Nicaragua......Prævalens og parasitbyrde af gastrointestinale helminter hos fritgående høns (Gallus gallus domesticus) i El Sauce kommune, León departementet, Nicaragua...

  7. Fast Extraction and Detection of 4-Methylimidazole in Soy Sauce Using Magnetic Molecularly Imprinted Polymer by HPLC.

    Science.gov (United States)

    Feng, Zufei; Lu, Yan; Zhao, Yingjuan; Ye, Helin

    2017-11-02

    On the basis of magnetic molecularly imprinted polymer (MMIP) solid-phase extraction coupled with high performance liquid chromatography, we established a new method for the determination of the 4-methylimidazole (4-MEI) in soy sauce. Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), X-ray diffraction (XRD) and vibrating sample magnetometer (VSM) were used to characterize the synthesized MMIPs. To evaluate the polymers, batch rebinding experiments were carried out. The binding strength and capacity were determined from the derived Freundlich isotherm (FI) equation. The selective recognition capability of MMIPs was investigated with a reference compound and a structurally similar compound. As a selective pre-concentration sorbents for 4-methylimidazole in soy sauce, the MMIPs showed a satisfied recoveries rate of spiked samples, ranged from 97% to 105%. As a result, the prepared MMIPs could be applied to selectively pre-concentrate and determine 4-methylimidazole in soy sauce samples.

  8. Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation

    International Nuclear Information System (INIS)

    Kim, D.-H.; Jo, Cheorun; Yook, H.-S.; Park, B.-J.; Byun, M.-W.

    2002-01-01

    Meju, an intermediate product for making Korean traditional soy sauce, Kanjang, was prepared and irradiated at 0, 5, 10 and 20 kGy and then stored at 25 deg. C for 12 months (mo). Mould and Lactobacillus spp. were nearly eliminated by gamma irradiation with a dose of 5-10 kGy, and the Bacillus spp. was decreased by 4 decimal reduction with a dose of 10 kGy. Changes of protease activity, NH 3 -nitrogen, NH 2 -nitrogen, pH and color in the gamma-irradiated Meju were stable compared to non-irradiated control. Sensory evaluation after 12-mo storage showed that soy sauce made from the Meju irradiated with 10 and 20 kGy was acceptable and scored as same as the freshly made one. Therefore, it was considered that the Meju can be stored up to 12 mo by treating with gamma irradiation without any adverse quality change to make soy sauce

  9. Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce

    Directory of Open Access Journals (Sweden)

    Emilio Alvarez-Parrilla

    2014-06-01

    Full Text Available Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was observed in the case of condensed tannins. Mole sauce methanolic extract showed the highest inhibition of pork meat oxidation, followed by pasilla pepper, and finally achiote paste extracts. These results suggest that these condiments are useful to prevent meat lipid oxidation during storage.

  10. Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: a review.

    Science.gov (United States)

    Smittle, R B

    2000-08-01

    The literature on the death and survival of foodborne pathogens in commercial mayonnaise, dressing, and sauces was reviewed and statistically analyzed with emphasis on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes. The absence of reports of foodborne illness associated directly with the consumption of commercially prepared acidic dressings and sauces is evidence of their safety. Salmonella, E. coli O157:H7, E. coli, L. monocytogenes, Staphylococcus aureus, and Yersinia enterocolitica die when inoculated into mayonnaise and dressings. Historically, mayonnaise and dressings have been exempt from the acidified food regulations and have justly deserved this status due primarily to the toxic effect of acetic and to a lesser extent lactic and citric acids. These organic acids are inimical to pathogenic bacteria and are effective natural preservatives with acetic being the most effective in killing pathogenic bacteria at the pH values encountered in these products. Statistical analysis on data reported in the literature shows that the most important and significant factor in destroying pathogenic bacteria is pH as adjusted with acetic acid followed by the concentration of acetic acid in the water phase. The reported highest manufacturing target pH for dressings and sauces is 4.4, which is below the 4.75 pKa of acetic acid and below the reported inhibitory pH of 4.5 for foodborne pathogens in the presence of acetic acid. The overall conclusion is that these products are very safe. They should remain exempt from the acidified food regulations providing adequate research has been done to validate their safety, and the predominant acid is acetic and reasonable manufacturing precautions are taken.

  11. Densidad y anatomia de la madera en familias mejoradas de sauces en Argentina

    Directory of Open Access Journals (Sweden)

    Silvia Monteoliva

    2013-12-01

    Full Text Available El objetivo del trabajo fue la evaluación de densidad y anatomía de la madera en siete familias de sauces, con vistas a seleccionar clones aptos para la producción de madera para usos sólidos y papel. Se cruzaron progenitores de cinco especies de sauces (S. babylonica, S. alba, S. nigra, S. amygdaloides y S. matsudana, obteniéndose 1800 individuos producto de cruzamientos controlados y polinización abierta, dentro del programa de mejoramiento de sauces del INTA. A los 34 meses se efectuó una primera selección por criterios de crecimiento, sanidad y forma. De esta primera fase de mejoramiento se seleccionaron 218 genotipos sobre los cuales se evaluaron las características anatómicas cuantitativas y la densidad de la madera. Los resultados indican que ninguna familia presenta buenos resultados en todas las propiedades. En una selección priorizando el vigor, la familia 08.09 presentó las siguientes características: buen crecimiento en diámetro (6,1 cm, fibras largas y de pared gruesa (850 µm y 2,22 µm, pocos vasos (94.mm-2 y densidad intermedia a baja (350 kg.m-3. Priorizando el rendimiento, material fibroso e indirectamente la resistencia, las familias 08.01 y 08.07 presentaron: densidad relativamente alta (403 - 397 kg.m-3, fibras largas (836 - 864 µm, vasos pequeños (46 - 45 µm y bajo crecimiento en diámetro (3 - 2,85 cm. Los cruzamientos donde intervienen las especies Salix nigra, S. amygdaloides y S. matsudana se destacaron ya que presentan buenos crecimientos y las mejores combinaciones xilológicas para diferentes destinos industriales.

  12. Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce.

    Science.gov (United States)

    Wang, Hongbin; Wei, Quanzeng; Gui, Shuqi; Feng, Yongrui; Zhang, Yong; Liu, Yihan; Lu, Fuping

    2017-12-04

    The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the mash stage. The dominant bacteria were Kurthia, Weissella and Staphylococcus in the koji stage and Staphylococcus, Kurthia, Enterococcus and Leuconostoc in the mash stage. The results provided insights into the microbial communities involved in soy sauce fermentation.

  13. Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production.

    Science.gov (United States)

    Ab Kadir, Safuan; Wan-Mohtar, Wan Abd Al Qadr Imad; Mohammad, Rosfarizan; Abdul Halim Lim, Sarina; Sabo Mohammed, Abdulkarim; Saari, Nazamid

    2016-10-01

    In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P sauce production.

  14. Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce

    Science.gov (United States)

    Kim, Jae Hyun; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo

    2004-02-01

    Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy ( Psauce could improve its sensory quality by reducing typical fishy smell.

  15. Changes in Postfermentation Quality during the Distribution Process of Anchovy ( Engraulis japonicus) Fish Sauce.

    Science.gov (United States)

    Joung, Byung Chun; Min, Jin Gi

    2018-06-01

    In the present study, we evaluated the changes in quality that can occur during the distribution of nonheated anchovy ( Engraulis japonicus) fish sauce after packaging. The pH values of all samples ranged from 5.5 to 5.8, and there were no significant differences ( P > 0.05) in pH among the samples during storage regardless of storage temperature or salt concentration. The initial total volatile base nitrogen concentration in all samples after bottling was 115 to 121 mg/100 mL, but this concentration increased gradually with storage time. After 1 year of storage, total volatile base nitrogen concentration had increased to approximately 170% of the initial concentration (166 to 194 mg/100 mL). Amino nitrogen increased slightly during storage but was significantly lower than the increase in amino nitrogen during general anchovy fish sauce fermentation with anchovy flesh. Most of the free amino acids increased slightly during the storage period regardless of storage temperature or salt concentration, but tyrosine and histidine increased and then decreased during the storage period. The histamine concentration of the anchovy fish sauce at a salt concentration of 20% was 43.3 mg/100 mL initially, but after 1 year the histamine concentration was 89.7 mg/100 mL in samples stored at 10°C, 102.6 mg/100 mL in samples stored at 25°C, and 116.8 mg/100 mL in samples stored at 35°C . Changes in putrescine and cadaverine concentrations were similar to those in histamine; concentrations increased about twofold from the initial concentrations after 1 year of storage. However, the rate of increase in putrescine from 4 months after storage was very high, and cadaverine slightly decreased by 12 months of storage. High scores for umami and aroma sensory characteristics were given to samples stored at 10°C, but samples stored 35°C were given high scores for rancid. Despite the overall low scores for aroma and umami for samples stored at 35°C, the quality of the anchovy fish sauce

  16. Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji.

    Science.gov (United States)

    Liang, Yanchang; Pan, Li; Lin, Ying

    2009-01-01

    Aspergillus oryzae AS 3.951 is widely used in Chinese soy sauce manufacture, but little is known about the profiles of the extracellular proteins from the culture of soybean koji. In this study, we carried out MALDI-TOF/TOF MS analysis of extracellular proteins during koji culture. Besides well-known proteins (TAA and Oryzin), a variety of aminopeptidase and proteases were identical at the proteome level. This suggests that A. oryzae AS 3.951 has a powerful capacity to digest soybean protein.

  17. The translocation and distribution of CeO2 nanoparticles in plants (Soybeans, Chili, Eggplant and Tomato)

    Science.gov (United States)

    Li, Teng; Dai, Yanhui

    2018-02-01

    Intensive production of CeO2 nanoparticles (NPs) would lead to their release into the environment. While their use in commercial goods is constantly increasing, location of NPs in plant is still poorly documented. In this study we determined the translocation of CeO2-NPs in four plants (Soybeans, Tomato, Chili and Eggplant) grown in natural conditions. The plants were digged out 1/4 roots into 2000 mg/L CeO2-NPs solution during the blossoming period. After being exposed for one month, the contents of Ce in plant tissues were measured by inductively coupled plasma mass spectrometry (ICP-MS). There was more Ce in the leaf of treated plants than in control plants. The contents of Ce in leaf tissues was different. This research offers vital information about the translocation and distribution of CeO2-NPs in higher plants.

  18. FISH-mapping of the 5S rDNA locus in chili peppers (Capsicum-Solanaceae).

    Science.gov (United States)

    Aguilera, Patricia M; Debat, Humberto J; Scaldaferro, Marisel A; Martí, Dardo A; Grabiele, Mauro

    2016-03-01

    We present here the physical mapping of the 5S rDNA locus in six wild and five cultivated taxa of Capsicum by means of a genus-specific FISH probe. In all taxa, a single 5S locus per haploid genome that persistently mapped onto the short arm of a unique metacentric chromosome pair at intercalar position, was found. 5S FISH signals of almost the same size and brightness intensity were observed in all the analyzed taxa. This is the first cytological characterization of the 5S in wild taxa of Capsicum by using a genus-derived probe, and the most exhaustive and comprehensive in the chili peppers up to now. The information provided here will aid the cytomolecular characterization of pepper germplasm to evaluate variability and can be instrumental to integrate physical, genetic and genomic maps already generated in the genus.

  19. The potential of a fluorescent-based approach for bioassay of antifungal agents against chili anthracnose disease in Thailand.

    Science.gov (United States)

    Chutrakul, Chanikul; Khaokhajorn, Pratoomporn; Auncharoen, Patchanee; Boonruengprapa, Tanapong; Mongkolporn, Orarat

    2013-01-01

    Severe chili anthracnose disease in Thailand is caused by Colletotrichum gloeosporioides and C. capsici. To discover anti-anthracnose substances we developed an efficient dual-fluorescent labeling bioassay based on a microdilution approach. Indicator strains used in the assay were constructed by integrating synthetic green fluorescent protein (sGFP) and Discosoma sp. red fluorescent protein (DsRedExp) genes into the genomes of C. gloeosporioides or C. capsici respectively. Survival of co-spore cultures in the presence of inhibitors was determined by the expression levels of these fluorescent proteins. This developed assay has high potential for utilization in the investigation of selective inhibition activity to either one of the pathogens as well as the broad-range inhibitory effect against both pathogens. The value of using the dual-fluorescent assay is rapid, reliable, and consistent identification of anti-anthracnose agents. Most of all, the assay enables the identification of specific inhibitors under the co-cultivation condition.

  20. Bayesian modeling of Clostridium perfringens growth in beef-in-sauce products.

    Science.gov (United States)

    Jaloustre, S; Cornu, M; Morelli, E; Noël, V; Delignette-Muller, M L

    2011-04-01

    Models on Clostridium perfringens growth which have been published to date have all been deterministic. A probabilistic model describing growth under non-isothermal conditions was thus proposed for predicting C. perfringens growth in beef-in-sauce products cooked and distributed in a French hospital. Model parameters were estimated from different types of data from various studies. A Bayesian approach was proposed to model the overall uncertainty regarding parameters and potential variability on the 'work to be done' (h(0)) during the germination, outgrowth and lag phase. Three models which differed according to their description of this parameter h(0) were tested. The model with inter-curve variability on h(0) was found to be the best one, on the basis of goodness-of-fit assessment and validation with literature data on results obtained under non-isothermal conditions. This model was used in two-dimensional Monte Carlo simulations to predict C. perfringens growth throughout the preparation of beef-in-sauce products, using temperature profiles recorded in a hospital kitchen. The median predicted growth was 7.8×10(-2) log(10) cfu·g(-1) (95% credibility interval [2.4×10(-2), 0.8]) despite the fact that for more than 50% of the registered temperature profiles cooling steps were longer than those required by French regulations. Copyright © 2010 Elsevier Ltd. All rights reserved.

  1. Rapid identification of Chinese Sauce liquor from different fermentation positions with FT-IR spectroscopy

    Science.gov (United States)

    Li, Changwen; Wei, Jiping; Zhou, Qun; Sun, Suqin

    2008-07-01

    FT-IR and two-dimensional correlation spectroscopy (2D-IR) technology were applied to discriminate Chinese Sauce liquor from different fermentation positions (top, middle and bottom of fermentation cellar) for the first time. The liquors at top, middle and bottom of fermentation cellar, possessed the characteristic peaks at 1731 cm -1, 1733 cm -1 and 1602 cm -1, respectively. In the 2D correlation infrared spectra, the differences were amplified. A strong auto-peak at 1725 cm -1 showed in the 2D spectra of the Top Liquor, which indicated that the liquor might contain some ester compounds. Different from Top Liquor, three auto-peaks at 1695, 1590 and 1480 cm -1 were identified in 2D spectra of Middle Liquor, which were the characteristic absorption of acid, lactate. In 2D spectra of Bottom Liquor, two auto-peaks at 1570 and 1485 cm -1 indicated that lactate was the major component. As a result, FT-IR and 2D-IR correlation spectra technology provided a rapid and effective method for the quality analysis of the Sauce liquor.

  2. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce.

    Science.gov (United States)

    Zhuang, Mingzhu; Lin, Lianzhu; Zhao, Mouming; Dong, Yi; Sun-Waterhouse, Dongxiao; Chen, Huiping; Qiu, Chaoying; Su, Guowan

    2016-09-01

    Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal umami taste, but ALPEEV, EAGIQ and LPEEV showed umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the umami taste of soy sauce. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Clustering of commercial fish sauce products based on an e-panel technique

    Directory of Open Access Journals (Sweden)

    Mitsutoshi Nakano

    2018-02-01

    Full Text Available Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentation procedures yield end products with different smells, tastes, and colors. For this data article, we employed an electronic panel (e-panel technique including an electronic nose (e-nose, electronic tongue (e-tongue, and electronic eye (e-eye, in which smell, taste, and color are evaluated by sensors instead of the human nose, tongue, and eye to avoid subjective error. The presented data comprise clustering of 46 commercially available fish sauce products based separate e-nose, e-tongue, and e-eye test results. Sensory intensity data from the e-nose, e-tongue, and e-eye were separately classified by cluster analysis and are shown in dendrograms. The hierarchical cluster analysis indicates major three groups on e-nose and e-tongue data, and major four groups on e-eye data.

  4. PERUBAHAN KOMPONEN VOLATIL SELAMA FERMENTASI KECAP [Change Volatile Components During Soy Sauce Fermentation

    Directory of Open Access Journals (Sweden)

    Anton Apriyantono1

    2004-08-01

    Full Text Available A study has been conducted to investigate changes of volatile components during soy sauce fermentation. During the fermentation, many volatile components produced may contribute to soy sauce flavor. THe volatile identified by GC-MS werw classified into hydrocarbon (15, alcohol (15, aldehyde (14, ester (14, ketone (9, benzene derivative (11, fatty acid (9, furan (5, terpenoid (18, pyrazine (3, thiazole (1, pyridine (1 and sulfur containing compound (2.Concentration of compounds found in almost all fermentation steps, such as hexanal and benzaldehyde did. These compounds may be derived from raw soybean, since they were all present in raw soybean and their concentration did not change during fermentation. Concentration of palmitic acid and benzeneacetaldehyde, in general, increased during all fermentation steps. They are probably derived from lipid degradation or microorganism activities. Concentrations of some fatty acids, esters and hydrocarbons, such as linoleic acid, methyl palmitate and heptadecane increased during salt fermentation only. Concentration of some other compounds, such as 2,4 decadienal decreased or undetected during fermentation.The absence of some volatile compounds, e.g. (E-nerolidol and (E,E-famesol in boiled soybean which were previously present in raw soybean may be due to evaporation of these compounds during boiling. Some volatile compounds such as, methyl heptadecanoate and few aromatic alcohols are likely derived from Aspergillus sojae, since these compounds were identified only in 0 day koji

  5. Study of radiation in fresh tomatoes (lycopersicon esculentum Mill) and in the levels of sauce lycopene

    International Nuclear Information System (INIS)

    Fabbri, Adriana Diaz Toni

    2009-01-01

    The purpose of the present study was to determine the effects of ionizing radiation in tomatoes (Lycopersicon esculentum Mill) and at the same time to evaluate the influence of irradiation on the content of lycopene in a sauce made with these fruits irradiated. For this reason tomatoes were subjected to five treatments: control, T1 (0.25 kGy), T2 (0.5 kGy), T3 (1.0 kGy) and T4 (2.0 kGy) and evaluated at 3, 6, 9, 12, 15 and 20 days after irradiation, for the following analysis: maturity, texture, color, soluble solids, pH, acidity and total mass. Measurements were made of lycopene in fresh tomatoes and sauce by open column chromatography according to the ripening of them. The results showed that only the mass was not significantly different (p> 0.05). Treatments 1 and 2 proved to be effective in delaying the maturation and in the maintenance of firm texture (p 0.05) when compared to control. However, it didn't indicate lycopene degradation, as the doses of 1.0 and 2.0 kGy. Thus we can conclude that low doses are effective for maintaining pH, firmness, delayed senescence, mass and, in addition to not degrading the major bioactive compound of tomato, lycopene, suggest a higher bioavailability of this one, depending on the radiation application. (author)

  6. Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir.

    Science.gov (United States)

    Karabiyikli, Seniz; Kisla, Duygu

    2012-04-16

    In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microflora of lettuce, spring onion, parsley and kısır were analyzed. Also, all these food samples were inoculated with Staphylococcus aureus (ATCC-25923) and Escherichia coli O157:H7 (ATCC-43895) and antimicrobial effect of the pomegranate products on the inoculated microflora was detected. All the food samples were treated with pomegranate products for different time periods and the effect of treatment time was investigated. pH and titratable acidity values of the traditional and commercial pomegranate sour sauce samples were detected. The results showed that although the pomegranate products had an antimicrobial effect on the natural bacterial microflora of the food samples, the effect on inoculated food samples was more prominent and additionally the application time was found to be a crucial parameter for both cases. Copyright © 2012 Elsevier B.V. All rights reserved.

  7. Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

    Directory of Open Access Journals (Sweden)

    Anna Vallverdú-Queralt

    2015-04-01

    Full Text Available The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E configuration, but (Z isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min and the addition of extra virgin olive oil (5% and 10% on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS and LC-ultraviolet detection (LC-UV. The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.

  8. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi[Bulgogi; Traditional meat products; Irradiation; Safety; Quality

    Energy Technology Data Exchange (ETDEWEB)

    Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

    2003-12-01

    Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10{sup 6} CFU/g) and coliform bacteria (totally 5.90x10{sup 4} CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality.

  9. Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

    International Nuclear Information System (INIS)

    Park, Jin-Gyu; Song, Beom-Seok; Kim, Jae-Hun; Han, In-Jun; Yoon, Yohan; Chung, Hyung-Wook; Kim, Eun-Jeong; Gao Meixu; Lee, Ju-Woon

    2012-01-01

    In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0–40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities. - Highlights: ► No bacterial growth in gamma-irradiated Bulgogi sauce ≥10 kGy or autoclaved sample was observed. ► Viscosity of irradiated sample at 40 kGy was similar to that of autoclaved sample. ► Sensory properties of irradiated sample >10 kGy or autoclaved sample deteriorated.

  10. Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten.

    Science.gov (United States)

    Li, Haili; Byrne, Keren; Galiamov, Renata; Mendoza-Porras, Omar; Bose, Utpal; Howitt, Crispin A; Colgrave, Michelle L

    2018-07-15

    A strict, lifelong gluten-free (GF) diet is currently the only treatment for coeliac disease (CD). Vinegar and soy sauce are fermented condiments that often include wheat and/or barley. During fermentation cereal proteins are partially degraded by enzymes to yield peptide fragments and amino acids. Whether these fermented products contain intact or degraded gluten proteins and if they are safe for people with CD remains in question. LC-MS offers the benefit of being able to detect hydrolysed gluten that might be present in commercial vinegar and soy sauce products. LC-MS revealed the presence of gluten in malt vinegar, wherein the identified peptides derived from B-, D- and γ-hordein from barley, as well as γ-gliadin, and HMW- and LMW-glutenins from wheat that are known to contain immunopathogenic epitopes. No gluten was detected in the soy sauces examined despite wheat being a labelled ingredient indicating extensive hydrolysis of gluten during soy sauce production. Copyright © 2018 Elsevier Ltd. All rights reserved.

  11. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.

    Science.gov (United States)

    Chen, Zhi-Yao; Feng, Yun-Zi; Cui, Chun; Zhao, Hai-Feng; Zhao, Mou-Ming

    2015-08-15

    Two kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed koji (SSAOM, A. oryzae mouldstarter:Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM. The contents of non-salt soluble solid, reducing sugar, total acid, total nitrogen and amino nitrogen in SSAOM increased by 21.50%, 9.88%, 15.35%, 5.98% and 41.43%, respectively, compared with the control SSAO, owing to the higher activities of acid protease and glucoamylase in the mixed koji. Moreover, SSAOM showed higher antioxidant activity, higher levels of free amino acids and much more attractive color. Meanwhile, flavor groups such as esters, aldehydes, pyrazines and sulfur-containing compounds in SSAOM were also improved. The contents of free amino acids and aroma compounds were consistent with the sensory evaluation. According to descriptive sensory analysis, SSAOM showed higher intensity for sweet and umami attributes; in addition, higher flowery, burnt, fruity and caramel-like attributes were perceived in SSAOM, while SSAO showed higher ethanolic and sour attributes. The investigated soy sauce prepared with mixed koji can be considered as an effective method to accelerate the fermentation process and improve the flavor of soy sauce. © 2014 Society of Chemical Industry.

  12. Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation.

    Science.gov (United States)

    Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

    2015-10-01

    This study deals with understanding the effects of salt reduction on both the physicochemical and microbiological properties of soy sauce fermentation and also the application of indigenous yeast starters to compensate for undesirable changes occurring in salt-reduced processes. Fermentation was tested in situ at a Korean commercial soy sauce processing unit. Salt reduction resulted in higher acidity as well as lower pH and contents of residual sugar and ethanol. Moreover, undesired flavor characteristics, due to a lack of distinctive compounds, was observed. In addition, putrefactive Staphylococcus and Enterococcus spp. were present only during salt-reduced fermentation. To control these adverse effects, a single or mixed culture of two indigenous yeasts, Torulaspora delbrueckii and Pichia guilliermondii, producing high ethanol and 3-methyl-1-butanol, respectively, were tested. Overall, all types of yeast applications inhibited undesirable bacterial growth despite salt reduction. Of the starter cultures tested, the mixed culture resulted in a balance of more complex and richer flavors with an identical flavor profile pattern to that obtained from high salt soy sauce. Hence, this strategy using functional yeast cultures offers a technological option to manufacture salt-reduced soy sauce while preserving its typical sensory characteristics without affecting safety. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved

    NARCIS (Netherlands)

    Steeneken, P.A.M.; Woortman, A.J.J.; Oudhuis, A.A.C.M.

    2011-01-01

    The thickening functionality of four acetylated di-starch adipates with variations in starch source and amylose and adipate contents was evaluated in a simplified small-scale model sauce system at fourteen processing conditions with variations in temperature, shear, and pH. A processing stability

  14. Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System.

    Science.gov (United States)

    Lee, Sumin; Lee, Jung-Bin; Hwang, Junho; Lee, Kwang-Geun

    2016-01-01

    In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)-methylimidazole (4(5)-MI) was investigated using a soy sauce model system. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)-MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)-MI levels and the amount of caramel colorant and pH values (r(2) = 0.9712, r(2) = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v). © 2015 Institute of Food Technologists®

  15. Characterization of Fish Sauce Aroma Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents

    Science.gov (United States)

    The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) couple...

  16. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.

    Science.gov (United States)

    Tanaka, Yasushi; Watanabe, Jun; Mogi, Yoshinobu

    2012-08-01

    Soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. In this study, the microbial communities involved in the soy sauce manufacturing process were analyzed by PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The bacterial DGGE profile indicated that the bacterial microbes in the koji were Weissella cibaria (Weissella confusa, Weissella kimchii, Weissella salipiscis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus iners, or Streptococcus thermophilus), Staphylococcus gallinarum (or Staphylococcus xylosus), and Staphylococcus kloosii. In addition to these bacteria, Tetragenococcus halophilus was also detected in the mash during lactic acid fermentation. The fungal DGGE profile indicated that the fungal microbes in the koji were not only Aspergillus oryzae but also several yeasts. In the mash, Zygosaccharomyces rouxii appeared in the early fermentation stage, Candida etchellsii (or Candida nodaensis) and Candida versatilis were detected at the middle fermentation stage, and Candida etchellsii was detected at the mature fermentation stage. These results suggest that the microbial communities present during the soy sauce manufacturing process change drastically throughout its production. This is the first report to reveal the microbial communities involved in the soy sauce manufacturing process using a culture-independent method. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

  17. THE TOUCH ANALYSIS IN AN ASSESSMENT OF QUALITY OF MAYONNAISE SAUCES WITH ADDITION OF A CAVIAR DZHUS

    Directory of Open Access Journals (Sweden)

    O. P. Dvoryaninova

    2015-01-01

    Full Text Available The sauces on the basis of vegetable oils and mayonnaise which are traditionally considered tasty, but not really useful at enrichment by functional additives can be used not only for flavoring decoration of various dishes and salads, but also for increase of their nutrition value. Dzhus received by production of salty granular caviar of a humpback salmon represents a full-fledged complex of the major food factors that can serve as motivation for its use when developing new food, including in the form of a proteinaceous and mineral additive for its additional introduction to compoundings of sauces. In view of existence of a fish smell of a caviar dzhus, it is possible to use it as natural fragrance by production of the wide range of fish products, including emulsion. For an assessment of quality of production, fast and simple the organoleptic (touch method is very convenient. Various content of easily volatile organic compounds in an equilibrium gas phase over tests is established. Samples of a caviar dzhus among themselves and sauces with its addition differ. Distinctions are defined by amount of the brought ingredient. The intensity of a smell of tests determined by the content of easily volatile compounds on which the massif of sensors is adjusted differs. Sauces with an additive of a caviar dzhus have the greatest intensity of a smell in accordance with GOST at its small contents. In a figure form of "a visual print" of the maximum responses of all sensors in the massif distinctions in a chemical composition of an equilibrium gas phase over tests are established. Distinctions in qualitative and quantitative structure of RGF over samples with addition 1,5 and 2,0 of % of a dzhus significantly significant. It is established that addition (on TU and in accordance with GOST in compoundings of sauces results more than 1% of a caviar dzhus in essential distinction as a part of RGF.

  18. The Effect of Fluorescent Pseudomonads Application on the Resistance of Chili Plants Against the Attack of Ralstonia Solanacearum and Fusarium Oxysporum in the Field

    Directory of Open Access Journals (Sweden)

    Wuryandari Yenny

    2016-01-01

    Full Text Available Chili (Capsicum annuum L. is one of the vegetable commodities with high economic value. Until now, the necessity rate of chili is still high but the production is still low. One of the obstacles, which highly influence chili production, is wilt disease due to Ralstonia solanacearum and Fusarium oxysporum. This study aims at identifying the best fluorescent pseudomonads isolate in suppressing the development of the primary wilt disease due to Ralstonia solanacearum and F. oxysprorum in the field. This study employs Completely Randomized Design that comprises 3 treatments. The three treatments are the type of fluorescent pseudomonads which is Pf-122 isolate, Pf-160 isolate, and Pf-B isolate. The observation parameter on suppressing the disease development is perceived from incubation period of the initial appearance of symptoms, disease index and the change of stem tissue color. The result of the study shows that the longest incubation period is treatment with fluorescent pseudomonads of Pf-122 isolate and Pf-160 isolate. The chili is treated with fluorescent pseudomonads of Pf-122 isolate and Pf-160 isolate, the initial appearance of symptoms at the 8th day after inoculation. In the treatment with fluorescent pseudomonads of Pf-122 isolate and Pf-160 isolate compared to control, is able to delay the appearance of symptom for 3 days. The disease development starts from 10th to 30th day, the treatment with Pf-122 isolate shows the slowest development compared to other treatment and control. In the last observation, the disease index with treatment of Pf-122 isolate is the lowest which is 37%, then it is followed by Pf-B and Pf-160 which are 39% and 40% respectively, whereas in the control it reaches 67%. For the color change on stem tissue, there is no real difference of the three treatments of fluorescent pseudomonads application but it differs and smaller from the control.

  19. Antifungal property of chili, shallot and garlic extracts against pathogenic fungi, Phomopsis spp., isolated from infected leaves of para rubber (Hevea brasiliensis Muell. Arg.

    Directory of Open Access Journals (Sweden)

    Patcharawan Sittisart

    2017-12-01

    Full Text Available The aim of this study was to evaluate the antifungal property of extracts of chili, shallot and garlic (local varieties in Sisaket, Thailand against pathogenic fungi, Phomopsis spp., which were isolated from infected leaves of para rubber (Hevea brasiliensis Muell. Arg.. Seven isolates of Phomopsis spp. namely Phomopsis sp. SSK1.1, SSK1.2, SSK3.1, SSK4.1, SSK5.1, SSK5.2 and SSK7.1 were identified on the basis of morphological characteristics. Fresh plants were extracted with water to obtain crude extracts and their antifungal properties were tested on potato dextrose agar (PDA media. The study demonstrated that increasing the concentrations (20%, 40%, 60% or 80% of the chili extract exhibited a dependent increase in the inhibitory level on mycelial growth of Phomopsis spp. SSK3.1, SSK4.1 and SSK5.2. The inhibitory level on mycelial growth of shallot extract also increased in a dose-dependent manner in all isolates of Phomopsis. The garlic extract had significant inhibition on the growth of all isolates with complete inhibition at 80% concentration. The highest levels of percentage inhibition of mycelial growth were with garlic extract followed by shallot and chili extracts, respectively. The study also showed that these plant extracts contained some polyphenols (apigenin, gallic acid, catechin, quercetin, kaempferol and tannic acid which are well-known compounds possessing antifungal activity. Therefore, it is possible that the antifungal properties of these plant extracts were partly due to these polyphenols or unknown active compounds which could not be analyzed in this study. Collectively, these results suggest that local varieties of both shallot and garlic possess strong antifungal properties. Keywords: Chili, Garlic, Para rubber, Phomopsis, Shallot

  20. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.

    Science.gov (United States)

    Wei, Quanzeng; Wang, Hongbin; Chen, Zhixin; Lv, Zhijia; Xie, Yufeng; Lu, Fuping

    2013-10-01

    Soy sauce is a traditional condiment manufactured by natural inoculation and mixed culture fermentation. As is well known, it is the microbial community that plays an important role in the formation of its flavors. However, to date, its dynamic changes during the long period of fermentation process are still unclear, intensively constraining the improvement and control of the soy sauce quality. In this work, we revealed the dynamic changes of the microbial community by combining a cultured dependent method and a cultured independent method of polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis. Results indicated that the two methods verified and complemented each other in profiling microbial community, and that significant dynamics of the microbial community existed during the fermentation process, especially the strong inhibition of the growth of most of the microbes when entering into the mash stage from the koji stage. In the analysis of bacterial community, Staphylococcus and Bacillus were found to be the dominant bacteria and detected in the whole fermentation process. Kurthia and Klebsiella began to appear in the koji stage and then fade away in the early stage of the mash fermentation. In the analysis of fungal community, Aspergillus sojae and Zygosaccharomyces rouxii were found to be the dominant fungi in the koji and mash fermentation, respectively. It was clearly shown that when A. sojae decreased and disappeared in the middle stage of the mash fermentation, Z. rouxii appeared and increased at the meantime. Aspergillus parasiticus, Trichosporon ovoides and Trichosporon asahii also appeared in the koji and the early period of the mash fermentation and disappeared thereafter. Similar to Z. rouxii, Millerozyma farinosa and Peronospora farinosa were also found spontaneously which appeared in the mid-late period of the mash fermentation. The principal component analysis suggested that the microbial community underwent significant changes in

  1. Dissipation rate study and pre-harvest intervals calculation of imidacloprid and oxamyl in exported Egyptian green beans and chili peppers after pestigation treatment.

    Science.gov (United States)

    Hanafi, Ahmad; Dasenaki, Marilena; Bletsou, Anna; Thomaidis, Nikolaos S

    2018-02-01

    Two QuEChERS-based methods were developed and validated, using liquid chromatography-tandem mass spectrometric detection, in order to accurately determine residues of imidacloprid and oxamyl in green beans and chili peppers after treatment via irrigation system under field conditions in Egyptian farms. The validation included experiments for specificity, linearity, trueness, precision, matrix effect and limits of detection and quantification according to European Commission standards. The dissipation rates of both pesticides in green beans and chili peppers were studied and the pre-harvest intervals (PHIs) were calculated. The LOQ values of imidacloprid were 0.47 and 2.6μg/kg in green beans and chili peppers, respectively, while for oxamyl the LOQs were 2.9 and 0.67μg/kg, respectively. No PHI of imidacloprid is required, while for oxamyl it was found that still after 21days, its residues' concentration on both crops was significantly higher than the maximum residue limit. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. A Simplified Method to Estimate Sc-CO2 Extraction of Bioactive Compounds from Different Matrices: Chili Pepper vs. Tomato By-Products

    Directory of Open Access Journals (Sweden)

    Francesca Venturi

    2017-04-01

    Full Text Available In the last few decades, the search for bioactive compounds or “target molecules” from natural sources or their by-products has become the most important application of the supercritical fluid extraction (SFE process. In this context, the present research had two main objectives: (i to verify the effectiveness of a two-step SFE process (namely, a preliminary Sc-CO2 extraction of carotenoids followed by the recovery of polyphenols by ethanol coupled with Sc-CO2 in order to obtain bioactive extracts from two widespread different matrices (chili pepper and tomato by-products, and (ii to test the validity of the mathematical model proposed to describe the kinetics of SFE of carotenoids from different matrices, the knowledge of which is required also for the definition of the role played in the extraction process by the characteristics of the sample matrix. On the basis of the results obtained, it was possible to introduce a simplified kinetic model that was able to describe the time evolution of the extraction of bioactive compounds (mainly carotenoids and phenols from different substrates. In particular, while both chili pepper and tomato were confirmed to be good sources of bioactive antioxidant compounds, the extraction process from chili pepper was faster than from tomato under identical operating conditions.

  3. Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade.

    Science.gov (United States)

    Moon, Hyeree; Kim, Nam Hee; Kim, Soon Han; Kim, Younghoon; Ryu, Jee Hoon; Rhee, Min Suk

    2017-07-01

    An effective bactericidal cold-marinating method for beef products is described, exploiting the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to reduce microbiological risks. Beef slices inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium (3.1-3.5logCFU/g) were marinated in a teriyaki sauce with or without CV and TM (0.3 and 0.5%). After 1, 3, and 7days at 4°C, indigenous microflora population, color, lipid oxidation, marinade uptake, and pH of marinated beef and leftover marinade samples were examined. Teriyaki sauce alone did not reduce or inhibit any of the target pathogens or indigenous bacteria, while 0.5% CV- or TM-containing teriyaki sauce inactivated all inocula without recovery within 7days (p0.05). Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Occurrence and characterization of Shiga toxin-producing Escherichia coli in raw meat, raw milk, and street vended juices in Bangladesh.

    Science.gov (United States)

    Islam, Mohammad A; Mondol, Abdus S; Azmi, Ishrat J; de Boer, Enne; Beumer, Rijkelt R; Zwietering, Marcel H; Heuvelink, Annet E; Talukder, Kaisar A

    2010-11-01

    The major objective of this study was to investigate the prevalence of Shiga toxin (Stx)-producing Escherichia coli (STEC) in different types of food samples and to compare their genetic relatedness with STEC strains previously isolated from animal sources in Bangladesh. We investigated a total of 213 food samples, including 90 raw meat samples collected from retail butcher shops, 20 raw milk samples from domestic cattle, and 103 fresh juice samples from street vendors in Dhaka city. We found that more than 68% (n = 62) of the raw meat samples were positive for the stx gene(s); 34% (n = 21) of buffalo meats and 66% (n = 41) of beef. Approximately 10% (n = 2) of the raw milk and 8% (n = 8) of the fresh juice samples were positive for stx. We isolated STEC O157 from seven meat samples (7.8%), of which two were from buffalo meats and five from beef; and no other STEC serotypes could be isolated. We could not isolate STEC from any of the stx-positive raw milk and juice samples. The STEC O157 isolates from raw meats were positive for the stx(2), eae, katP, etpD, and enterohemorrhagic E. coli hly virulence genes, and they belonged to three different phage types: 8 (14.3%), 31 (42.8%), and 32 (42.8%). Pulsed-field gel electrophoresis (PFGE) typing revealed six distinct patterns among seven isolates of STEC O157, suggesting a heterogeneous clonal diversity. Of the six PFGE patterns, one was identical and the other two were ≥90% related to PFGE patterns of STEC O157 strains previously isolated from animal feces, indicating that raw meats are readily contaminated with fecal materials. This study represents the first survey of STEC in the food chain in Bangladesh.

  5. Occurrence and characterization of shiga toxin-producing Escherichia coli in raw meat, raw milk, and street vended juices in Bangladesh

    NARCIS (Netherlands)

    Islam, M.A.; Mondol, A.S.; Azmi, I.J.; Boer, de E.; Beumer, R.R.; Zwietering, M.H.; Heuvelink, A.E.; Talukder, K.A.

    2010-01-01

    The major objective of this study was to investigate the prevalence of Shiga toxin (Stx)–producing Escherichia coli (STEC) in different types of food samples and to compare their genetic relatedness with STEC strains previously isolated from animal sources in Bangladesh. We investigated a total of

  6. Influence of Flow Regulation on Summer Water Temperature: Sauce Grande River, Argentina

    Science.gov (United States)

    Casado, A.; Hannah, D. M.; Peiry, J.; Campo, A. M.

    2012-12-01

    This study quantifies the effects of the Paso de las Piedras Dam on the thermal behaviour of the Sauce Grande River, Argentina, during a summer season. A 30-day data set of continuous hourly data was assembled for eight stream temperature gauging sites deployed above and below the impoundment. Time series span the hottest period recorded during summer 2009 to evaluate variations in river water temperature under strong meteorological influence. The methods include: (i) analysis of the time series by inspecting the absolute differences in daily data (magnitude, timing, frequency, duration and rate of change), (ii) classification of diurnal regimes by using a novel regime 'shape' and 'magnitude' classifying method (RSMC), and (ii) quantification of the sensitivity of water temperature regimes to air temperature by computation of a novel sensitivity index (SI). Results showed that fluctuations in daily water temperatures were linked to meteorological drivers; however, spatial variability in the shape and the magnitude of the thermographs revealed the effects of the impoundment in regulating the thermal behaviour of the river downstream. An immediate cooling effect below the dam was evident. Mean daily temperatures were reduced in up to 4 °C, and described a warming trend in the downstream direction over a distance of at least 15 km (up to +2.3 °C). Diurnal cycles were reduced in amplitude and delayed in timing, and revealed a dominance of regime magnitude stability and regime shape climatic insensitivity over a distance of 8 km downstream. These findings provide new information about the water quality of the Sauce Grande River and inform management of flows to maintain the ecological integrity of the river system. Also, they motivate further analysis of potential correlates under varying hydrological and meteorological conditions. The methods presented herein have wider applicability for quantifying river thermal regimes and their sensitivity to climate and other

  7. Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.

    Directory of Open Access Journals (Sweden)

    Francisco Mora Barandiarán

    2013-09-01

    Full Text Available The effect of the concentration of three hydrocolloids: CMC, guar gum and xanthan gum on the syneresis, rheological features and sensory consistency of the artichoke sauce (Cynara scolymus L. Imperial Star variety was studied. The syneresis was determined by the water loss by centrifugation, the rheological features of the artichoke sauce was determined using a Brookfield RVDV – III model rheometer and finally, the sensory consistency was determined by measuring the degree of satisfaction with hedonic scale of nine points. A simplex lattice design blends with centroid expanded under the response surface methodology was applied to establish the effect of the concentration of hydrocolloid on syneresis, rheological features and sensory consistency. In all treatments, the apparent viscosity decreased with shear rate demonstrating a “non Newtonian” behavior of “general plastic” type with an “n” value less than 1 and an initial shear stress. The flow behavior index “n” was in the range of 0.0856 and 0.3131 (n < 1 and the consistency index “k” in the range of 84.55 y 167.80 Pa.sn , the initial shear stress was in the range of 9,10 y 13,51 Pa and consistency sensory presented score of “like” to “like slightly”. Finally, the hydrocolloid mixture was optimized over the area of feasible formulation. With the optimal mixture, corresponding to 0.28% CMC, 0.13% guar gum and 0.59% xanthan gum is expected to obtain a 0.089% of syneresis and a rating of 6 in terms of sensory consistency.

  8. [Effect of fried bacon and parsley sauce on gastrointestinal symptoms in healthy old boys footballer].

    Science.gov (United States)

    Grønbæk, Henning; Jensen, Mogens Pfeiffer

    2012-12-03

    Knowledge of the importance of diet on gastrointestinal function and symptoms is generally poorly. In recent years, The New Nordic Food Culture is suggested to have favourable effects. Unfortunally there are huge waiting lists at the most popular restaurants, so we investigated the more traditional "Nordic kitchen". There are no previous studies concerning intake of fried bacon and parsley sauce (FBPS) in healthy middle-aged footballers. Non-blinded, non-randomized, crossover study with a questionnaire survey of 18 healthy old boys footballers before and after FBPS intake. Ten players responded to the questionnaire, including one who was not exposed to FBPS. The median intake was 15 pieces of fried bacon (range 12-23), 1.5 dl parsley sauce (range 1-5 dl), and eight potatoes (range 6-30), but no dessert. We found a significantly increased stool frequency and a trend towards change in consistency compared to baseline. We found increased abdominal pain and a decrease in general well-being, but could not demonstrate any impact on complaints from the family. In otherwise healthy old boys footballers the FBPS diet has great impact on a range of gastrointestinal symptoms. FBPS affected stool frequency and abdominal pain, but caused no effect on family complaints. We cannot exclude a dose-response effect or a gender/age phenomenon; and we suggest supplemental dose-response studies and studies including women of all ages. Further, we recommend a detailed dietary assessment before referring patients with gastrointestinal symptoms for invasive procedures like colonoscopy or CT-scanning. none none.

  9. Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing.

    Science.gov (United States)

    Farawahida, A H; Jinap, S; Nor-Khaizura, M A R; Samsudin, N I P

    2017-12-01

    Among the many roles played by small and medium enterprises (SMEs) in the food industry is the production of heritage foods such as peanut sauce. Unfortunately, the safety of peanut sauce is not always assured as the processing line is not controlled. Peanut sauce is usually made of peanuts and chilli, and these commodities are normally contaminated with Aspergillus spp. and aflatoxins (AFs). Hence, the objective of this study was to evaluate the practices related to reduction of AF hazard and the effect of interventions in peanut sauce processing. Peanut samples were collected from each step of peanut sauce processing from a small peanut sauce company according to four designs: (1) control; (2) oil-less frying of chilli powder; (3) addition of retort processing; and (4) combination of oil-less frying of chilli powder and retort processing. Oil-less frying of chilli powder (Design 2) reduced total AFs by 33-41%, retort processing (Design 3) reduced total AFs by 49%, while combination of these two thermal processes (Design 4) significantly reduced total AFs, by 57%. The present work demonstrated that Design 4 yielded the highest reduction of total AFs and is therefore recommended to be employed by SME companies.

  10. Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce

    Science.gov (United States)

    Park, Jin-Gyu; Song, Beom-Seok; Kim, Jae-Hun; Han, In-Jun; Yoon, Yohan; Chung, Hyung-Wook; Kim, Eun-Jeong; Gao, Meixu; Lee, Ju-Woon

    2012-08-01

    In Korea, commercialized sauce for ready-to-eat (RTE) Bulgogi is usually manufactured using heat treatment to ensure that it has a long shelf-life. However, heat treatment may adversely affect the taste and flavor of the sauce, thus, the development of suitable sterilizing methods for RTE sauces is necessary to preserve the quality of the sauce during long storage periods. In this study, total bacterial growth, the viscosity, and the sensory properties of Bulgogi sauce were compared between sterilization with gamma irradiation (0-40 kGy) and autoclave treatment during storage at 35 °C for 90 days. No bacterial growth was observed following irradiation at more than 10 kGy or after autoclave treatment. However, the viscosity and sensory properties of samples gamma-irradiated at above 10 kGy or autoclave-treated were significantly changed, even though autoclave treatment induced a burnt taste and flavor. Therefore, a gamma irradiation of 10 kGy was effective to prepare ready-to-eat Bulgogi sauce with microbial safety and original sensory qualities.

  11. Determination of 20 synthetic dyes in chili powders and syrup-preserved fruits by liquid chromatography/tandem mass spectrometry

    Directory of Open Access Journals (Sweden)

    Chia-Fen Tsai

    2015-09-01

    Full Text Available A liquid chromatography/tandem mass spectrometry (LC-MS/MS method is developed to simultaneously determine 20 synthetic dyes (New Coccine, Indigo Carmine, Erythrosine, Tartrazine, Sunset Yellow FCF, Fast Green FCF, Brilliant Blue FCF, Allura Red AC, Amaranth, Dimethyl Yellow, Fast Garnet GBC, Para Red, Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Orange G, Sudan Red 7B, Sudan Red B, and Sudan Red G in food samples. This method offers high sensitivity and selectivity through the selection of two fragment ion transitions under multiple reaction monitoring mode to satisfy the requirements of both quantitation and qualitation. Using LC-MS/MS, the newly developed extraction protocol used in this study is rapid and simple and does not require the use of solid-phase extraction cartridges. The linearities and recoveries of the method are observed at the concentration range of 0.10–200 μg/kg and more than 90% for all dyes, respectively. The method has been successfully applied to screen 18 commercial chili powders and six commercial syrup-preserved fruits purchased from retail establishments in Taipei City. The results show that three legal food dyes, Tartrazine, and/or Sunset Yellow FCF, and/or New Coccine, are present in some syrup-preserved fruits. Amaranth, an illegal food dye in certain countries but declared illegal in Taiwan, is found in an imported syrup-preserved fruit.

  12. Effect of medicinal plants extracts on the incidence of mosaic disease caused by cucumber mosaic virus and growth of chili

    Science.gov (United States)

    Hamidson, H.; Damiri, N.; Angraini, E.

    2018-01-01

    This research was conducted to study the effect of the application of several extracts of medicinal plants on the incidence of mosaic disease caused by Cucumber Mosaic Virus infection on the chili (Capsicum annuum L.) plantation. A Randomized Block Design with eight treatments including control was used throughout the experiment. Treatments consisted of Azadiracta indica (A), Piper bitle (B), Cymbopogon citrates (C), Curcuma domestica (D), Averroa bilimbi (E), Datura stramonium (F), Annona Muricata (G) and control (H). Each treatment consist of three replications. The parameters observed were the incidence of mosaic attack due to CMV, disease severity, plant height, wet and dry weight and production (number of fruits and the weight of total fruits) each plant. Results showed that the application of medicinal plant extracts reduced the disease severity due to CMV. Extracts of Annona muricata and Datura stramonium were most effective in suppressing disease severity caused by the virus as they significantly different from control and from a number of treatment. The plants medicinal extracts were found to have increased the plant height and total weight of the plant, fruit amount and fruit weight. Extracts of Curcuma domestica, Piper bitle and Cymbopogon citrates were the third highest in fruit amount and weight and significantly different from the control.

  13. [Effectiveness of social mobilization and social marketing in promoting NaFeEDTA-fortified soya sauce in adult women].

    Science.gov (United States)

    Wang, Bo; Chen, Junshi; Zhan, Siyan; Sun, Jing; Li, Liming

    2011-05-01

    To assess the effectiveness of social mobilization and social marketing in promoting NaFeEDTA-fortified soy sauce in an iron deficient population. This study was an uncontrolled, community-based, before-after study, which was implemented in three counties of Shijiazhuang Municipality. The intervention was a social mobilization and social marketing strategy. Adult women older than 20 years of age participated in the evaluation protocol. The main outcomes included KAP relevant to IDA. Cross-sectional samples were used to assess the outcomes at baseline and 1 year later. Knowledge and attitudes of adult women had changed positively, and the percentage of women who had adopted NaFeEDTA-fortified soy sauce increased from 8.9% to 36.6% (P marketing had a positive impact on the KAP of adult women in the iron deficient population.

  14. Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study.

    Science.gov (United States)

    Onuma, Takuya; Maruyama, Hiroaki; Sakai, Nobuyuki

    2018-02-26

    Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional near-infrared spectroscopy (fNIRS). University students who had passed a taste panel test participated in this study. Sodium chloride solutions were presented with or without either 0.10% MSG or the odor of soy sauce. The participants were asked to drink a cup of the stimulus and to evaluate only saltiness intensity in Experiment 1, as well as other sensory qualities in Experiment 2, and temporal brain activity was measured using fNIRS. In Experiment 3, the participants were asked to evaluate saltiness intensity using the time-intensity (TI) method, and the response of the parotid salivary glands was measured using fNIRS. The fNIRS data showed that the added MSG and soy sauce enhanced the hemodynamic response in temporal brain regions, including the frontal operculum, but no effect on the hemodynamic salivary responses was detected. These results indicate that the perceived enhancement of saltiness occurs in the brain region that is involved in central gustatory processing. Furthermore, the results of the sensory evaluations suggest that enhancement of saltiness by the addition of MSG is mainly based on fusion of the salty-like property of MSG and saltiness of NaCl, whereas enhancement by the addition of soy sauce odor is mainly based on modulation of the temporal dynamics of saltiness perception.

  15. COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

    OpenAIRE

    V. B. Krylova; T. V. Gustova

    2017-01-01

    In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.The pasteurization regimes allowed retaining a protein nitrogen proportion up to 94% by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two times higher. A negative effect of more acidic sauce on preservation of the protein nitr...

  16. Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce.

    Science.gov (United States)

    Yang, Yang; Deng, Yue; Jin, Yulan; Liu, Yanxi; Xia, Baixue; Sun, Qun

    2017-08-01

    Soy sauce produced by long-term natural fermentation is a traditional specialty in Asia, with a reputation for superior quality and rich flavour. In this study, both culture-dependent and culture-independent approaches were used to investigate the microbial diversity and community dynamics during an extremely long-term (up to 4 years) natural fermentation of Xianshi Soy Sauce, a national intangible cultural heritage. Genera of Bacillus, Aspergillus and Cladosporium were detected by both methods above. The relative abundance of the genera Bacillus and Weissella was significantly higher in the late stage than in the early one, while the genera Klebsiella and Shimwellia were opposite (P fermentation time, while there was a fair homogeneousness among samples of the same year, especially during the late fermentation stage. The clustering analysis tended to separate the fermented mashes of the 4th year from the earlier stages, suggesting the necessity of the long fermentation period for developing distinctive microbiota and characteristic quality-related compounds. This is the first report to explore the temporal changes in microbial dynamics over a period of 4 years in traditional fermentation of soy sauce, and this work illustrated the importance of isolation of appropriate strains to be used as starter cultures in brewing processes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  17. Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion.

    Science.gov (United States)

    Papetti, Adele; Mascherpa, Dora; Gazzani, Gabriella

    2014-12-01

    α-Dicarbonyl (α-DC) compounds were characterised in roasted (coffee, barley coffee) and in fermented (soy sauce) food matrices. Glyoxal (GO), methylglyoxal (MGO), diacetyl (DA) and 3-deoxyglucosone (3-DG) were found in all samples, and hydroxypyruvaldehyde and 5-hydroxypentane-2,3-dione in barley and soy. Cis and trans 3,4-dideoxyglucosone-3-ene (3,4-DGE) isomers and 4-glucosyl-5,6-dihydroxy-2-oxohexanal (4-G,3-DG) were found only in barley, and 3,4-DGE only in soy sauce with molasses. GO, MGO, and DA were quantified. Findings indicate that i) α-DC profiles depend on the food matrix and any technological treatments applied; ii) α-DC quantitation by HPLC requires matrix-specific, validated methods; iii) GO and MGO were the most abundant α-DCs; and iv) barley coffee was the matrix richest in α-DCs both qualitatively and quantitatively. In vitro simulated digestion reduced (coffee) or strongly increased (barley, soy sauce) free α-DC content. These findings suggest that α-DC bioavailability could actually depend not on food content but rather on reactions occurring during digestion. Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.

    Science.gov (United States)

    Meng, Qi; Kitagawa, Riho; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko

    2017-01-01

    The cooked meat-like aroma compound, 2-methyl-3-furanthiol (2M3F), was detected in fermented soy sauce (FSS) by GC-olfactometry and GC-MS. 2M3F was present in FSS at a concentration considerably greater than the perception threshold, and the 2M3F concentration increased with heating temperature. Sensory analysis indicated that with the addition of only 0.2 μg/L of 2M3F to the soy sauce sample, the cooked meat-like aroma is significantly stronger than that of sample without the addition of 2M3F. Hence, 2M3F contributes to the cooked meat-like aroma of FSS, which constitutes the key aroma component of FSS. In addition, 2M3F was generated from the addition of ribose and cysteine in FSS by heating at 120 °C, but it was not detected in a phosphate buffer under the same condition. Furthermore, 2M3F was not detected in acid-hydrolyzed vegetable-protein-mixed soy sauce (ASS) and heated ASS. These results indicated that fermentation by micro-organisms facilitates the generation of 2M3F in FSS.

  19. Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kim, D.-H.; Jo, Cheorun; Yook, H.-S.; Park, B.-J.; Byun, M.-W. E-mail: mwbyun@nanumkaeri.re.kr

    2002-07-01

    Meju, an intermediate product for making Korean traditional soy sauce, Kanjang, was prepared and irradiated at 0, 5, 10 and 20 kGy and then stored at 25 deg. C for 12 months (mo). Mould and Lactobacillus spp. were nearly eliminated by gamma irradiation with a dose of 5-10 kGy, and the Bacillus spp. was decreased by 4 decimal reduction with a dose of 10 kGy. Changes of protease activity, NH{sub 3}-nitrogen, NH{sub 2}-nitrogen, pH and color in the gamma-irradiated Meju were stable compared to non-irradiated control. Sensory evaluation after 12-mo storage showed that soy sauce made from the Meju irradiated with 10 and 20 kGy was acceptable and scored as same as the freshly made one. Therefore, it was considered that the Meju can be stored up to 12 mo by treating with gamma irradiation without any adverse quality change to make soy sauce.

  20. Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce

    Directory of Open Access Journals (Sweden)

    Guozhong Zhao

    2015-01-01

    Full Text Available Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown. We sequenced the transcriptomes of A. oryzae 100-8 and A. oryzae 3.042 under similar soy sauce fermentation conditions. 2D gel electrophoresis was also used to find some differences in protein expression. We found that many amino acid hydrolases (endopeptidases, aminopeptidases, and X-pro-dipeptidyl aminopeptidase were expressed at much higher levels (mostly greater than double in A. oryzae 100-8 than in A. oryzae 3.042. Our results indicated that glutamate dehydrogenase may activate the metabolism of amino acids. We also found that the expression levels of some genes changed simultaneously in the metabolic pathways of tyrosine and leucine and that these conserved genes may modulate the function of the metabolic pathway. Such variation in the metabolic pathways of amino acids is important as it can significantly alter the flavor of fermented soy sauce.

  1. Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: application to the analysis of tomato sauces.

    Science.gov (United States)

    Motilva, Maria-José; Macià, Alba; Romero, Maria-Paz; Labrador, Agustín; Domínguez, Alba; Peiró, Lluís

    2014-11-15

    In the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics hydroxytyrosol, from virgin olive oil, quercetin and its derivatives, from onions, and quercetin-rutinoside as well as the carotenoid, lycopene (cis and trans), from tomatoes. These antioxidant compounds were extracted simultaneously with n-hexane/acetone/ethanol (50/25/25, v/v/v). The phenolics were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS), and lycopene (cis- and trans-forms) was analysed using high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). After studying the parameters of these methods, they were applied to the analysis of virgin olive oil, fresh onion, tomato concentrate and tomato powder, and commercial five tomato sauces. Subsequently, the results obtained in our laboratory were compared with those from the Gallina Blanca Star Group laboratory. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Producing chicken eggs containing isoflavone as functional food due to feeding effect of soy sauce by-product

    Science.gov (United States)

    Mahfudz, L. D.; Sarjana, T. A.; Muryani, R.; Suthama, N.

    2018-01-01

    The present study was aimed to verify the impact of feeding soy sauce by-product in producing isoflavone-enriched chicken eggs as functional food. Experiment used 200 laying hens of 80-week old with average body weight of 1,932.75±189.50 g. Experimental diets were formulated using yellow corn, rice bran, soybean meal, fish meal, meat bone meal, poultry meal, premix, CaCO3, and soy sauce by-product (SSBP). A completely randomized design with 4 treatments and 5 replication (10 birds each), was assigned in this experiment. Inclusion levels of SSBP were the treatments, namely, none (T0), 10 (T1), 12.5 (T2), and 15.0% (T3). Parameters observed were colour, index, and weight of egg yolk, and isoflavone content. Analysis of variance was applied and continued to Duncan test at 5% probability. Results indicated that yolk colour index and weight were not affected by the treatments, but isoflavone content was significantly (P<0.05) increased by feeding SSBP. Egg yolk isoflavone in T2 (0.41 mg/g) and T3 (0.47 mg/g) were higher than those in T0 (0.31 mg/g) and T1 (0.35 mg/g). In conclusion, dietary inclusion of soy sauce by-product at higher level (12.5 and 15.0%) can produce isoflavone-enriched eggs as functional food.

  3. Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce.

    Science.gov (United States)

    Zhao, Guozhong; Yao, Yunping; Wang, Chunling; Tian, Fengwei; Liu, Xiaoming; Hou, Lihua; Yang, Zhen; Zhao, Jianxin; Zhang, Hao; Cao, Xiaohong

    2015-01-01

    Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown. We sequenced the transcriptomes of A. oryzae 100-8 and A. oryzae 3.042 under similar soy sauce fermentation conditions. 2D gel electrophoresis was also used to find some differences in protein expression. We found that many amino acid hydrolases (endopeptidases, aminopeptidases, and X-pro-dipeptidyl aminopeptidase) were expressed at much higher levels (mostly greater than double) in A. oryzae 100-8 than in A. oryzae 3.042. Our results indicated that glutamate dehydrogenase may activate the metabolism of amino acids. We also found that the expression levels of some genes changed simultaneously in the metabolic pathways of tyrosine and leucine and that these conserved genes may modulate the function of the metabolic pathway. Such variation in the metabolic pathways of amino acids is important as it can significantly alter the flavor of fermented soy sauce.

  4. Low-molecular weight fractions of Japanese soy sauce act as a RAGE antagonist via inhibition of RAGE trafficking to lipid rafts.

    Science.gov (United States)

    Munesue, Seiichi; Yamamoto, Yasuhiko; Urushihara, Ryouta; Inomata, Kouhei; Saito, Hidehito; Motoyoshi, So; Watanabe, Takuo; Yonekura, Hideto; Yamamoto, Hiroshi

    2013-12-01

    Advanced glycation end-products (AGE) have been implicated in aging and the pathogenesis of diabetic complications, inflammation, Alzheimer's disease, and cancer. AGE engage the cell surface receptor for AGE (RAGE), which in turn elicits intracellular signaling, leading to activation of NF-κB to cause deterioration of tissue homeostasis. AGE are not only formed within our bodies but are also derived from foods, endowing them with flavor. In the present study, we assessed the agonistic/antagonistic effects of food-derived AGE on RAGE signaling in a reporter assay system and found that low-molecular weight AGE can antagonize the action of AGE-BSA. Foods tested were Japanese soy sauce, coffee, cola, and red wine, all of which showed fluorescence characteristics of AGE. Soy sauce and coffee contained N(ε)-carboxymethyl-lysine (CML). Soy sauce, coffee, and red wine inhibited the RAGE ligand-induced activation of NF-κB, whereas cola had no effect on the ligand induction of NF-κB. The liquids were then fractionated into high-molecular weight (HMW) fractions and low-molecular weight (LMW) fractions. Soy sauce-, coffee-, and red wine-derived LMW fractions consistently inhibited the RAGE ligand induction of NF-κB, whereas the HMW fractions of these foods activated RAGE signaling. Using the LMW fraction of soy sauce as a model food-derived RAGE antagonist, we performed a plate-binding assay and found that the soy sauce LMW fractions competitively inhibited AGE-RAGE association. Further, this fraction significantly reduced AGE-dependent monocyte chemoattractant protein-1 (MCP-1) secretion from murine peritoneal macrophages. The LMF from soy sauce suppressed the AGE-induced RAGE trafficking to lipid rafts. These results indicate that small components in some, if not all, foods antagonize RAGE signaling and could exhibit beneficial effects on RAGE-related diseases.

  5. Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce.

    Science.gov (United States)

    Vercammen, Anne; Vivijs, Bram; Lurquin, Ine; Michiels, Chris W

    2012-01-16

    Acidothermophilic bacteria like Alicyclobacillus acidoterrestris and Bacillus coagulans can cause spoilage of heat-processed acidic foods because they form spores with very high heat resistance and can grow at low pH. The objective of this work was to study the germination and inactivation of A. acidoterrestris and B. coagulans spores by high hydrostatic pressure (HP) treatment at temperatures up to 60°C and both at low and neutral pH. In a first experiment, spores suspended in buffers at pH 4.0, 5.0 and 7.0 were processed for 10min at different pressures (100-800MPa) at 40°C. None of these treatments caused any significant inactivation, except perhaps at 800MPa in pH 4.0 buffer where close to 1 log inactivation of B. coagulans was observed. Spore germination up to about 2 log was observed for both bacteria but occurred mainly in a low pressure window (100-300MPa) for A. acidoterrestris and only in a high pressure window (600-800MPa) for B. coagulans. In addition, low pH suppressed germination in A. acidoterrestris, but stimulated it in B. coagulans. In a second series of experiments, spores were treated in tomato sauce of pH 4.2 and 5.0 at 100 - 800MPa at 25, 40 and 60°C for 10min. At 40°C, results for B. coagulans were similar as in buffer. For A. acidoterrestris, germination levels in tomato sauce were generally higher than in buffer, and showed little difference at low and high pressure. Remarkably, the pH dependence of A. acidoterrestris spore germination was reversed in tomato sauce, with more germination at the lowest pH. Furthermore, HP treatments in the pH 4.2 sauce caused between 1 and 1.5 log inactivation of A. acidoterrestris. Germination of spores in the high pressure window was strongly temperature dependent, whereas germination of A. acidoterrestris in the low pressure window showed little temperature dependence. When HP treatment was conducted at 60°C, most of the germinated spores were also inactivated. For the pH 4.2 tomato sauce, this

  6. Dosimetry of irradiated foods and extraction of polyminerals from herbs and seasonings (Guajillo chili, oregano, jamaica, arnica, and camomile)

    International Nuclear Information System (INIS)

    Pineda C, S.; Gomez B, C.; Calderon, T.; Cruz Z, E.

    2002-01-01

    Nowadays, in developed countries the irradiation technology is a process used in food treatments for sterilization and diminishing of the microbiological charge, as well as to extend the storage life. In Mexico, the food irradiation, spices and seasonings has been officially approved since 1995, recognizing as an adequate technological process for foods. Taking advantage of knowledge about solids and due to the natural growth of the spices, herbs, etc. these contain minerals which can providing important information of its radiological history, moreover these type of materials do not degrade them preserving by long time periods. In this work, a methodology for the extraction of poly minerals in foods, such as oregano, guajillo chili, jamaica, arnica and camomile is presented. For obtaining the poly mineral, the samples were treated with an ethanol-water solution, in constant stirring during 12 hours at room temperature depending on the sample under treatment. It was used oxygenated water and distilled for washing and acetone for achieving a good drying. The minerals were processed by gamma radiation in the Nuclear Sciences Institute of the UNAM. The brilliance curves of spices and herbs, using a Tl reader of Harshaw 3500 were obtained, the emissions are located between 60 and 350 Centigrade. Previously the extraction of poly mineral was realized and they were divided in same parts for doses between 2 and 10 KGy, this last value according to the Mexican Official Standard considering a fraction without irradiating as reference. The identification of the mineral fraction by diffraction will complement the composition information. We are grateful to the donation of seasonings samples provided by the Tres Villas Natural Seasonings enterprise, Toluca plant, State of Mexico and the Academic Exchange Office at UNAM. (Author)

  7. Effects of gamma irradiation on microbial safety and quality of stir fry chicken dices with hot chili during storage

    International Nuclear Information System (INIS)

    Chen, Qian; Cao, Mei; Chen, Hao; Gao, Peng; Fu, Yi; Liu, Mianxue; Wang, Yan; Huang, Min

    2016-01-01

    The purpose of this study was to investigate effects of irradiation with different doses on microbial safety, sensory quality and protein content of ready-to-eat stir fry chicken dices with hot chili (FCC) during one year storage. Fresh chicken meat was cut into small dices and fried at approximately 180 °C for 10 min for preparation of FCC samples. The samples were vacuum-packaged and gamma irradiated at 10, 20, 30 and 40 kGy. The results suggest that irradiation with the doses of 10 and 20 kGy could ensure microbiological safety of the samples without deterioration of sensory quality. Microbial counts, sensory qualities and protein contents of the samples were investigated during one year storage. No viable cells were observed and the samples were completely sterilized. Sensory qualities showed no significant difference after irradiated at the doses of 10 and 20 kGy during the storage period. Protein contents were also not affected by irradiation at the same doses. Our results indicate that gamma irradiation of 10 and 20 kGy are effective to maintain shelf stability of ready-to-eat FCC products with microbial safety, sensory quality and nutritional value. - Highlights: • Microbial safety and sensory quality of the FCC are ensured by gamma irradiation. • No viable cells in the irradiated FCC are detected during one year storage. • Sensory quality of the irradiated FCC is not changed during one year storage. • Protein content of the FCC is not affected by irradiation during one year storage.

  8. Association between blood cholinesterase activity, organophosphate pesticide residues on hands, and health effects among chili farmers in Ubon Ratchathani Province, northeastern Thailand

    Science.gov (United States)

    Nganchamung, Thitirat; Robson, Mark G; Siriwong, Wattasit

    Use of pesticides has been documented to lead to several adverse health effects. Farmers are likely to be exposed to pesticides through dermal exposure as a result of mixing, loading, and spraying. Organophosphate pesticides (OPs) are widely used in most of the agricultural areas throughout Thailand. OPs are cholinesterase inhibitors and blood cholinesterase activity is used as a biomarker of OP effects. This study aims to determine the association between blood cholinesterase activity and organophosphate pesticide residues on chili farmer’s hands and their adverse health effects. Ninety chili farmers directly involved with pesticide applications (e.g. mixing, loading, spraying) were recruited and were interviewed face to face. Both enzymes, erythrocyte acetylcholinesterase (AChE) and plasma cholinesterase (PChE), were tested with the EQM Test-mate Cholinesterase Test System (Model 400). Hand wipe samples were used for collecting residues on both hands and OP residues for chlorpyrifos and profenofos were quantified using gas chromatography equipped with a flame photometric detector (GC-FPD). The average activity (±SD) of AChE and PChE was 2.73 (±0.88) and 1.58 (±0.56) U/mL, respectively. About 80.0% of the participants had detectable OP residues on hands. The median residues of chlorpyrifos and profenofos were found to be 0.02 and 0.03 mg/kg/two hands, respectively. Half of participants reported having some acute health symptoms within 48 hours after applying pesticides. When adjusted for gender, number of years working in chili farming, and frequency of pesticide use, AChE activity (Adjusted OR = 0.03, 95%CI: 0.01-0.13) and detected OP residues on hands (Adjusted OR = 0.15, 95%CI: 0.02-0.95) were significantly associated with having health effects, but no significant association was found in PChE activity (Adjusted OR = 2.09, 95%CI: 0.63-6.99). This study suggests that regular monitoring for blood cholinesterase and effective interventions to reduce pesticide

  9. LABORATORY AND FIELD EVALUATION OF ESSENTIAL OILS FROM Cymbopogon nardus AS OVIPOSITION DETERRENT AND OVICIDAL ACTIVITIES AGAINST Helicoverpa armigera Hubner ON CHILI PEPPER

    Directory of Open Access Journals (Sweden)

    Wiwin Setiawati

    2011-04-01

    Full Text Available The fruit borer (Helicoverpa armigera Hubner is one of the key pests of chili pepper in Indonesia. Yield loss due to this insect pest may reach up to 60%. Chemical treatment for con-trolling this insect pest is ineffective and eventually leads to environmental pollution. More environmentally safe insecticides are developed based on natural plant ingredients as their active compound such as essential oils. This study aimed to assess the potential of citronella oil for managing H. armigera on chili pepper. The experiments were conducted at the Indonesian Vegetables Research Institute from April 2009 to March 2010 and in Cirebon, West Java from November 2009 to March 2010. A field experiment was designed in a randomized complete block design with five treatments and replicated five times. Citronella oil was extracted by steam distillation from Cymbo-pogon  nardus. The oil was then chemically characterized by using GC-MS and its efficacy (ovicidal and feeding deterrent against H. armigera was tested both in laboratory and field conditions. The GC-MS result showed that major chemical compounds of the citronella oil used were citronella (35.97%, nerol (17.28%, citronellol (10.03%, geranyle acetate (4.44%, elemol (4.38%, limonene (3.98%, and citronnellyle acetate (3.51%. The laboratory experiment revealed that the highest concentration (4,000 ppm of citronella oil reduced egg laying by 53-66%. Ovicidal activity was concentration dependent, and egg hatchability decreased by 15-95% compared to control. The field experiment showed that treatment of citronella oil at 2.0 mL L-1 significantly reduced fruit damage by H. armigera similar to the plots treated with spinosad at the recommended dose (60 g ai ha-1. Application of citronella oil significantly reduced fruit damage by 72% and increased quality of the chili pepper. Because oviposition and feeding deterrent properties are key factors in controlling the pest, therefore this study revealed that

  10. Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient.

    Science.gov (United States)

    Leisner, J J; Vancanneyt, M; Goris, J; Christensen, H; Rusul, G

    2000-01-01

    Paralactobacillus selangorensis gen. nov., sp. nov. is described. This organism, isolated from a Malaysian food ingredient called chili bo, is an obligatory homofermentative, rod-shaped lactic acid bacterium. The G+C content is 46.1-46.2+/-0.3 mol%. Earlier 16S rRNA studies showed that this organism constitutes a new taxon distantly related to the Lactobacillus casei-Pediococcus group. A phenotypic description that distinguishes Paralactobacillus selangorensis from other genera of lactic acid bacteria is presented. The type strain of Paralactobacillus selangorensis is LMG 17710T.

  11. Bromatologia da pimenta malagueta in natura e processada em conserva Bromatology of fresh and processed chili pepper

    Directory of Open Access Journals (Sweden)

    Tiyoko NH Rebouças

    2013-03-01

    Full Text Available Sendo uma das especiarias mais consumidas no mundo, a pimenta malagueta está presente na culinária brasileira há mais de 500 anos. A crescente procura do mercado interno e externo pelas pimentas provocou a expansão da área cultivada em vários estados brasileiros. Seus teores de vitamina C são superiores aos encontrados no pimentão e demais olerícolas. Obteve-se a caracterização físico-química da pimenta malagueta (Capsicum frutescens in natura e processadas em conserva e, definiu-se, se após o processamento, a hortaliça apresentou perda na qualidade nutricional, para fornecer subsídios ao desenvolvimento da pesquisa tecnológica e divulgar a espécie. O estudo foi realizado no período de dezembro de 2010 a março de 2011, na UESB. Para a determinação das propriedades físico-químicas da matéria-prima foram avaliados o pH, acidez titulável e atividade de água (Aw. Da composição química foram determinados a umidade, cinzas, lipídeos, proteína bruta e vitamina C. Foram escolhidas pimentas in natura e processadas em conservas em estádio de maturação fisiológica completa (maduras, adquiridas dos produtores do Município de Barra do Choça-BA. As análises foram realizadas com três repetições. Foi realizada análise estatística dos dados que foram expressos como média e desvio padrão. Os resultados obtidos para amostras de pimenta in natura e processada para análise de atividade de água, pH e acidez foram (0,9893; 0,9832; (5,48; 3,76 e (0,0353%, 0,2046% respectivamente. Para umidade, lipídios, proteínas e cinzas foram (29,4%, 15,3%;(0,636%; 0,620%; (4,8%; 4,76% e (0,039%; 0,043% respectivamente e para a vitamina C 121,5 mg/100 g para a in natura e 14,5 mg/100 g para a processada. Conclui-se que, após o processamento, ocorreu perda considerável na qualidade nutricional da pimenta malagueta.Chili pepper (Capsicum frutescens, which is one of the most widely consumed spices in the world, has been present in

  12. The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

    Directory of Open Access Journals (Sweden)

    He Li

    2018-01-01

    Full Text Available Tomato hot pot sauce (THPS at different storage temperatures (0, 25, and 37°C and with two kinds of packaging for 120 days was investigated in this study. High performance liquid chromatography was employed for detecting lycopene and 5-hydroxymethylfurfural (HMF. The changes of lycopene and HMF during storage were regressed with kinetic equation of both zero-order and first-order models, and the latter fitted better. The kinetic equation constant (k value of lycopene or HMF at 37°C was higher than that at 25°C. The k value of lycopene of PET/PE (P1 packaged THPS was 1.60 times of that of PET/Al/EAA/PE (P2 packaged at 37°C, while it was 2.12 times at 25°C. The k value of HMF of P1 packaged THPS was 1.69 times of that of P2 packaged at 37°C, while it was 1.01 times at 25°C. Significant correlations between color index of L⁎, a⁎, and a⁎/b⁎ and lycopene or HMF were found at storage temperature. Browning color was attributed to both Maillard reaction and degradation of lycopene. In conclusion, lower storage temperature and stronger oxygen barrier property of package could maintain color stability and extend shelf life.

  13. Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce).

    Science.gov (United States)

    Liu, Xiaoming; Lee, Jae Yong; Jeong, Seon-Ju; Cho, Kye Man; Kim, Gyoung Min; Shin, Jung-Hye; Kim, Jong-Sang; Kim, Jeong Hwan

    2015-09-01

    A Bacillus species, EMD4, with strong antibacterial activity was isolated from ganjang (soy sauce) and identified as B. subtilis. B. subtilis EMD4 strongly inhibited the growth of B. cereus ATCC14579 and B. thuringiensis ATCC33679. The antibacterial activity was stable at pH 3-9 but inactive at pH 10 and above. The activity was fully retained after 15 min at 80°C but reduced by 50% after 15 min at 90°C. The activity was completely destroyed by proteinase K and protease treatment, indicating its proteinaceous nature. The bacteriocin (BacEMD4) was partially purified from culture supernatant by ammonium sulfate precipitation, and QSepharose and Sephadex G-50 column chromatographies. The specific activity was increased from 769.2 AU/mg protein to 8,347.8 AU/mg protein and the final yield was 12.6%. The size of BacEMD4 was determined to be 3.5 kDa by Tricine SDS-PAGE. The N-terminal amino acid sequence was similar with that of Subtilosin A. Nucleotide sequencing of the cloned gene confirmed that BacEMD4 was Subtilosin A. BacEMD4 showed bactericidal activity against B. cereus ATCC14579.

  14. 3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP).

    Science.gov (United States)

    Baer, Ines; de la Calle, Beatriz; Taylor, Philip

    2010-01-01

    This review gives an overview of current knowledge about 3-monochloropropane-1,2-diol (3-MCPD) formation and detection. Although 3-MCPD is often mentioned with regard to soy sauce and acid-hydrolysed vegetable protein (HVP), and much research has been done in that area, the emphasis here is placed on other foods. This contaminant can be found in a great variety of foodstuffs and is difficult to avoid in our daily nutrition. Despite its low concentration in most foods, its carcinogenic properties are of general concern. Its formation is a multivariate problem influenced by factors such as heat, moisture and sugar/lipid content, depending on the type of food and respective processing employed. Understanding the formation of this contaminant in food is fundamental to not only preventing or reducing it, but also developing efficient analytical methods of detecting it. Considering the differences between 3-MCPD-containing foods, and the need to test for the contaminant at different levels of food processing, one would expect a variety of analytical approaches. In this review, an attempt is made to provide an up-to-date list of available analytical methods and to highlight the differences among these techniques. Finally, the emergence of 3-MCPD esters and analytical techniques for them are also discussed here, although they are not the main focus of this review.

  15. Social marketing improved the consumption of iron-fortified soy sauce among women in China.

    Science.gov (United States)

    Sun, Xinying; Guo, Yan; Wang, Sisun; Sun, Jing

    2007-01-01

    To test the feasibility and effectiveness of social marketing on the improvement of women's knowledge, attitudes, and behaviors regarding iron-fortified soy sauce (FeSS). A community-based intervention was conducted among 4 groups, experimental rural (E(R)), control rural (C(R)), experimental urban (E(U)), and control urban (C(U)). Urban and rural areas in Guizhou province, China. Women 19 to 70 years old (n = 193 in rural areas and n = 179 in urban areas). A mass-media campaign to promote use of FeSS was conducted throughout Guizhou province. In the intervention areas, social marketing strategies using integrated 6 Ps (product, price, place, promotion, policy, and partnership) were implemented from December 2004 to February 2006. Knowledge of FeSS; benefits, barriers, and intention to purchase; availability of FeSS; behaviors regarding purchase and use of FeSS. Analysis of covariance, paired T test and cross-tabulations were used. The alpha level was set at .05. Compared with the baseline, perceived benefits of FeSS, barriers (BARRI) and intention to buy (INTEN) significantly improved within both experimental groups (P marketing of FeSS is feasible and effective to improve knowledge, perception (perceived benefits and overcoming barriers), intention to purchase, and consumption of FeSS among women in Guizhou, China.

  16. Analysis of the membrane fouling on cross-flow ultrafiltration and microfiltration of soy sauce lees; Shoyuhiireden no kurosuforo roka ni okeru fauringu no kaiseki

    Energy Technology Data Exchange (ETDEWEB)

    Furukakwa, T. [Kikkoman Corporation, Chiba (Japan); Kobayashi, H.; Kokubo, K.; Watanabe, A. [Niigata University, Niigata (Japan). Graduate School of Science and Technology

    2000-05-10

    Although since the 1980's Japanese soy sauce manufactures have developed cross-flow membrane filtration systems to recover soy sauce from its lees, the mechanisms by which the membrane fouls during filtration have not been theoretically discussed. Calculated flux declines using a theoretical equation developed for cross-flow cake filtration were compared against experimental results involving the filtration of soy sauce lees using polysulfone ultrafiltration and micro filtration membranes. Membrane fouling due to the deposition and intrusion of soy sauce lees was evaluated from the hydraulic resistances of the membrane and the cake layer. Calculated flux declines with time agree with the experimental results. Specific resistance of the cake layer which is an adjustable parameter of the equation, decreases with increasing cross-flow velocity. Hydraulic resistance exhibited by the membranes is independent of feed flow velocity. However, the resistance of the cake layers decreases with increasing cross-flow velocity. This corresponds to the steady-state flux increase. In conclusion, the main cause of fouling in the filtration of soy sauce lees is cake layer formation. By using the cake filtration model for cross-flow, the flux decline with time during the filtration is capable of being predicted. (author)

  17. Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.

    Science.gov (United States)

    Kruk, Zbigniew A; Kim, Hyun Joo; Kim, Yun Ji; Rutley, David L; Jung, Samooel; Lee, Soo Kee; Jo, Cheorun

    2014-02-01

    This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

  18. The Effect of Used of Soy Sauce Waste in the Ration on Yolk Chemical protein, fat and calcium of Mojosari Laying Duck

    Directory of Open Access Journals (Sweden)

    R. D. Jayanti

    2017-10-01

    Full Text Available The aim of this study was to examine the effect of soy sauce waste in the ration on protein, fat and calcium content in the yolk of Mojosari laying duck. The animals used were 240 Mojosari laying ducks at 20 weeks old with the average of body weight were 1,385.0 ± 130.85 g (CV = 9.44%. Feed materials used were corn, rice bran, soybean meal, fish meal, wheat pollard, premix and soy sauce waste. The experimental design used was a completely randomized design (CRD with 4 treatment and 6 replications so that there were 24 experimental units and each consists 10 ducks. The treatments were soy sauce waste at level T0 : 0%, T1: 5%, T2: 7,5% and T3: 10%. The data were analyzed using analysis of variance (ANOVA and Significant differences were denoted as P<0.05. There was no significant effect of soy sauce waste protein, fat, and calcium content. The conclusion of this study that soy sauce waste can be used up to 10% without adverse the content of protein, fat, and calcium in Mojosari laying ducks.

  19. ISOLASI DAN KARAKTERISASI MELANOIDIN KECAP MANIS DAN PERANANNYA SEBAGAI ANTIOKSIDAN [Isolation and characterization of soy sauce melanoidin and its role as antioxidant

    Directory of Open Access Journals (Sweden)

    Dedin FR1

    2006-12-01

    Full Text Available Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces characteristic undesirable odors and flavor, but also decreases the nutritional quality and safety of foods by formation of secondary reaction products during cooking and processing. Protection of foods against lipid oxidation usually involves exclusion of oxygen by packing in vacuum or inert gases and/or the addition of antioxidants. The Maillard reaction is complex reaction. A variety of by products, intermediates and brown pigmens (melanoidins are produced, which may contribute to the flavor, antioxidative activity and color of food. The oxidative browning of soy sauce is considered to have a different mechanism from those of ascorbic acid, polyphenols and furfural, because the amount of these compounds in soy sauce is very small. Maillard reaction products of soy sauce were fractionated into high and low molecular weight compounds by ultrafiltration. Oxidative stability was evaluated in refined soybean oil containing compounds in soy sauce and butylated hydroxytoluene (BHT. Oils were oxidized at 110 oC and determined by the rancimat method and TBA value. The high molecular compounds (MW ≥100 kDa of soy sauce was found to be more inhibitory on the oxidation of soybean oil with protective index 2.43. Characteristic UV-Vis absorption was 360 – 406 nm and IR spectra indicated –OH...O groups of β-diketon or combinated C=R=R groups.

  20. Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

    Directory of Open Access Journals (Sweden)

    Zbigniew A. Kruk

    2014-02-01

    Full Text Available This study was conducted to evaluate the combined effect of high pressure (HP with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w of soy sauce (SS, 10% (w/w of olive oil (OO, and a mixture of both 5% of soy sauce and 5% olive oil (w/w (SO were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

  1. Chip-based molecularly imprinted monolithic capillary array columns coated GO/SiO2 for selective extraction and sensitive determination of rhodamine B in chili powder.

    Science.gov (United States)

    Zhai, Haiyun; Huang, Lu; Chen, Zuanguang; Su, Zihao; Yuan, Kaisong; Liang, Guohuan; Pan, Yufang

    2017-01-01

    A novel solid-phase extraction chip embedded with array columns of molecularly imprinted polymer-coated silanized graphene oxide (GO/SiO2-MISPE) was established to detect trace rhodamine B (RB) in chili powder. GO/SiO2-MISPE monolithic columns for RB detection were prepared by optimizing the supporting substrate, template, and polymerizing monomer under mild water bath conditions. Adsorption capacity and specificity, which are critical properties for the application of the GO/SiO2-MISPE monolithic column, were investigated. GO/SiO2-MIP was examined by scanning electron microscopy (SEM) and Fourier transform-infrared spectroscopy. The recovery and the intraday and interday relative standard deviations for RB ranged from 83.7% to 88.4% and 2.5% to 4.0% and the enrichment factors were higher than 110-fold. The chip-based array columns effectively eliminated impurities in chili powder, indicating that the chip-based GO/SiO2-MISPE method was reliable for RB detection in food samples using high-performance liquid chromatography. Accordingly, this method has direct applications for monitoring potentially harmful dyes in processed food. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. Transcriptome sequencing and de novo analysis of a cytoplasmic male sterile line and its near-isogenic restorer line in chili pepper (Capsicum annuum L..

    Directory of Open Access Journals (Sweden)

    Chen Liu

    Full Text Available BACKGROUND: The use of cytoplasmic male sterility (CMS in F1 hybrid seed production of chili pepper is increasingly popular. However, the molecular mechanisms of cytoplasmic male sterility and fertility restoration remain poorly understood due to limited transcriptomic and genomic data. Therefore, we analyzed the difference between a CMS line 121A and its near-isogenic restorer line 121C in transcriptome level using next generation sequencing technology (NGS, aiming to find out critical genes and pathways associated with the male sterility. RESULTS: We generated approximately 53 million sequencing reads and assembled de novo, yielding 85,144 high quality unigenes with an average length of 643 bp. Among these unigenes, 27,191 were identified as putative homologs of annotated sequences in the public protein databases, 4,326 and 7,061 unigenes were found to be highly abundant in lines 121A and 121C, respectively. Many of the differentially expressed unigenes represent a set of potential candidate genes associated with the formation or abortion of pollen. CONCLUSIONS: Our study profiled anther transcriptomes of a chili pepper CMS line and its restorer line. The results shed the lights on the occurrence and recovery of the disturbances in nuclear-mitochondrial interaction and provide clues for further investigations.

  3. Physical and chemical properties of Nam Prig Noom, a Thai green-chili paste, following ultra-high pressure and thermal processes

    Science.gov (United States)

    Apichartsrangkoon, Arunee; Srisajjalertwaja, Siriwan; Chaikham, Pittaya; Hirun, Sathira

    2013-03-01

    A study of processing green-chili pastes (Nam Prig Noom) by pressurization (100-600 MPa/30-50°C/20 min), pasteurization (90°C/3-5 min) or sterilization (121°C/4 min), subsequently, their physical, biochemical and microbiological qualities as well as the sensory acceptance were assessed. It was found that pressure at low levels (100-300 MPa) could improve activities of enzyme peroxidase (POD), polyphenoloxidase (PPO) and lypoxygenase (LOX) in the chili paste by more than 100%, while pressures above 500 or 300 MPa combined with heat would significantly inactivate these enzyme activities. Both color parameters and enzyme activities illustrated that though some enzymatic browning occurred with the pressurized products indicated by b* (yellowish) parameter, the magnitude of these browning was still milder than those thermally treated products indicated by-a* (greenness) and L (lightness) parameters, presumably as a consequence of the Maillard reaction. Moreover, the sensory scores were found in accordance with color parameters, firmness and capsaicin contents.

  4. Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste.

    Science.gov (United States)

    Lim, H J; Kim, G D; Jung, E Y; Seo, H W; Joo, S T; Jin, S K; Yang, H S

    2014-08-01

    This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na(+) concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

  5. Survival strategy of the salt-tolerant lactic acid bacterium, Tetragenococcus halophilus, to counteract koji mold, Aspergillus oryzae, in soy sauce brewing.

    Science.gov (United States)

    Nishimura, Ikuko; Shinohara, Yasutomo; Oguma, Tetsuya; Koyama, Yasuji

    2018-04-08

    In soy sauce brewing, the results of the fermentation of lactic acid greatly affect the quality of soy sauce. The soy sauce moromi produced with Aspergillus oryzae RIB40 allows the growth of Tetragenococcus halophilus NBRC 12172 but not T. halophilus D10. We isolated and identified heptelidic acid (HA), an inhibitor of glyceraldehyde-3-phosphate dehydrogenase (GAPDH), produced by A. oryzae RIB40 as the growth inhibitor of the salt-tolerant lactic acid bacteria. The growth inhibition of T. halophilus D10 by HA was suggested to be associated with the direct inhibition of GAPDH activity under high salt environment. The difference in the susceptibility to HA among various strains of T. halophilus was caused by the mutations in the gene encoding GAPDH.

  6. Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants.

    Science.gov (United States)

    Kim, Sun Ae; Choi, Eun Sook; Kim, Nam Hee; Kim, Hye Won; Lee, Na Young; Cho, Tae Jin; Jo, Jun Il; Kim, Soon Han; Lee, Soon Ho; Ha, Sang Do; Rhee, Min Suk

    2017-04-01

    The present study examined the changes in microbiological composition during the production process of crab marinated in soy sauce, potential microbial hazards, potential contamination routes and effective critical control points. Crab and soy sauce samples were obtained from six different manufacturing plants at different stages, and their microbiological content was comprehensively assessed by quantitative and qualitative analyses. The results revealed the following: (1) the final products contained 4.0 log colony-forming units (CFU) g -1 aerobic plate counts (APCs) and 1.1 log CFU g -1 coliforms, which may have been introduced from the raw materials (the level of APCs in raw crab and soy sauce mixed with other ingredients was 3.8 log CFU g -1 and 4.0 log CFU mL -1 respectively); (2) marination of crab in soy sauce may allow cross-contamination by coliforms; (3) only Bacillus cereus and Staphylococcus aureus were qualitatively detected in samples at different stages of manufacture (detection rate of 28 and 5.6% respectively), and these bacteria may impact the microbiological quality and safety of crab marinated in soy sauce; and (4) bacterial counts were either maintained or increased during the manufacturing process (suggesting that no particular step can be targeted to reduce bacterial counts). Proper management of raw materials and the marination process are effective critical control points, and alternative interventions may be needed to control bacterial quantity. The results provide important basic information about the production of crab marinated in soy sauce and may facilitate effective implementation of sanitary management practices in related industries and research fields. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  7. Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China: A Systematic Review and Meta-analysis of Randomized Controlled Trials.

    Science.gov (United States)

    Huo, Jun Sheng; Yin, Ji Yong; Sun, Jing; Huang, Jian; Lu, Zhen Xin; Regina, Moench-Pfanner; Chen, Jun Shi; Chen, Chun Ming

    2015-11-01

    To assess the effect of sodium iron ethylenediaminetetraacetate (NaFeEDTA)-fortified soy sauce on anemia prevalence in the Chinese population. A systematic review was performed to identify potential studies by searching the electronic databases of PubMed, Cochrane Library, WHO Library, HighWire, CNKI, and other sources. The selection criteria included randomized controlled trials that compared the efficacy of NaFeEDTA-fortified soy sauce with that of non-fortified soy sauce. Anemia rates and hemoglobin levels were the outcomes of interest. Inclusion decisions, quality assessment, and data extraction were performed by two reviewers independently. A total of 16 studies met the inclusion criteria for anemia rate analysis, of which 12 studies met the inclusion criteria for hemoglobin analysis. All included studies assessed the effect of NaFeEDTA-fortified soy sauce on anemia rates and hemoglobin concentrations. After the intervention, the hemoglobin concentration increased and anemia rates decreased significantly as compared with the non-fortified soy sauce groups. For anemia rates, data from 16 studies could be pooled, and the pooled estimate odds ratio was 0.25 (95% CI 0.19-0.35). For hemoglobin concentrations, data from 12 studies could be pooled, and the pooled weighted mean difference was 8.81 g/L (95% CI 5.96-11.67). NaFeEDTA-fortified soy sauce has a positive effect on anemia control and prevention in the at-risk population. Copyright © 2015 The Editorial Board of Biomedical and Environmental Sciences. Published by China CDC. All rights reserved.

  8. Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

    Science.gov (United States)

    Udomsil, Natteewan; Chen, Shu; Rodtong, Sureelak; Yongsawatdigul, Jirawat

    2016-08-01

    Real-time quantitative polymerase chain reaction (qPCR) methods were developed for the quantification of Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33, which were added as starter cultures in fish sauce fermentation. The PCR assays were coupled with propidium monoazide (PMA) treatment of samples to selectively quantify viable cells and integrated with exogenous recombinant Escherichia coli cells to control variabilities in analysis procedures. The qPCR methods showed species-specificity for both Virgibacillus halodenitrificans and T. halophilus as evaluated using 6 reference strains and 28 strains of bacteria isolated from fish sauce fermentation. The qPCR efficiencies were 101.1% for V. halodenitrificans and 90.2% for T. halophilus. The quantification limits of the assays were 10(3) CFU/mL and 10(2) CFU/mL in fish sauce samples with linear correlations over 4 Logs for V. halodenitrificans and T. halophilus, respectively. The matrix effect was not observed when evaluated using fish sauce samples fermented for 1-6 months. The developed PMA-qPCR methods were successfully applied to monitor changes of Virgibacillus sp. SK37 and T. halophilus MS33 in a mackerel fish sauce fermentation model where culture-dependent techniques failed to quantify the starter cultures. The results demonstrated the usability of the methods as practical tools for monitoring the starter cultures in fish sauce fermentation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents.

    Science.gov (United States)

    Pham, A J; Schilling, M W; Yoon, Y; Kamadia, V V; Marshall, D L

    2008-05-01

    The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) coupled with Stevens' Power Law. Compounds were separated using GCMS and GCO and were identified with the mass spectral database, aroma perceived at the sniffing port, retention indices, and verification of compounds by authentic standards in the GCMS and GCO. Aromas that were isolated and present in all 4 fish sauce samples at all concentrations included fishy (trimethylamine), pungent and dirty socks (combination of butanoic, pentanoic, hexanoic, and heptanoic acids), cooked rice and buttery popcorn (2,6-dimethyl pyrazine), and sweet and cotton candy (benzaldehyde). All fish sauces contained the same aromas as determined by GCO and GCMS (verified using authentic standard compounds), but the odor intensity associated with each compound or group of compounds was variable for different fish sauce samples. Stevens' Power Law exponents were also determined using this analytical technique, but exponents were not consistent for the same compounds that were found in all fish sauces. Stevens' Power Law exponents ranged from 0.14 to 0.37, 0.24 to 0.34, 0.09 to 0.21, and 0.10 to 0.35 for dirty socks, fishy, buttery popcorn, and sweet aromas, respectively. This demonstrates that there is variability in Stevens' Power Law exponents for odorants within fish sauce samples.

  10. Pennsylvanian and Cisuralian palynofloras from the Los Sauces area, La Rioja Province, Argentina: Chronological and paleoecological significance

    Energy Technology Data Exchange (ETDEWEB)

    Pasquo, Mercedes di; Azcuy, Carlos L. [University/Organization, CONICET Institute CICyTTP, CICyTTP- CONICET Diamante - CP, Entre Rios (Argentina); Vergel, Maria del M. [INSUGEO-CONICET y Universidad Nacional de Tucuman, Facultad de Ciencias Naturales e Instituto Miguel Lillo, Miguel Lillo 205, San Miguel de Tucuman (Argentina)

    2010-08-01

    Three outcrops of the Libertad and Sauces Formations from the Los Sauces area La Rioja Province, western Argentina, yielded the nine palynoassemblages studied here. Two assemblage zones are defined on the basis of the stratigraphic distribution and ranges of seventy five species of palynomorphs (42 species of spores, 32 pollen taxa and one fungus). Only thirteen species are common to both assemblages and ten species are first records for the Paganzo Basin. Assemblage 1 from the Libertad Formation is dominated by trilete spores of Cristatisporites (lycophyte) and Punctatisporites (pteridophyte). Monosaccate pollen (Coniferales/Cordaitales) is frequently present. Pteridosperms, mostly represented by Cyclogranisporites, are especially abundant in one level together with scarce striate bisaccate pollen grains. Assemblage 2 of the Sauces Formation is dominated by trilete spores related to the Pteridophyta (e.g., Horriditriletes, Converrucosisporites, Granulatisporites) and Sphenophyta. Monosaccate (Cordaitales/Coniferales) and taeniate and non-taeniate bisaccate pollen grains (Pteridospermales/Coniferales), are equally subordinated. Monosulcate pollen (Cycadophyta) and fungi (Portalites gondwanensis) are rare. Assemblage 1 is mainly Moscovian; assemblage 2 Asselian-Sakmarian. This interpretation is based on correlation of assemblage 1 to the DMb (Mid Pennsylvanian) and assemblage 2 to the FS (Early Cisuralian) Biozones of the Paganzo Basin (Argentina). The taxonomic composition of the Ahrensisporites cristatus-Crucisaccites monoletus (Mid-Late Pennsylvanian) and the Protohaploxypinus goraiensis Subzone (Asselian-Sakmarian) of the Vittatina costabilis (Early Cisuralian) Biozones of the Parana Basin (Brazil) support this correlation. The continental freshwater depositional setting of this part of the Paganzo Basin is supported by the dominance of terrestrial palynomorphs and phytoclasts, the presence of coal and carbonaceous shales, and the occurrence of plant megafossils

  11. Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal.

    Science.gov (United States)

    Mirondo, Rita; Barringer, Sheryl

    2015-01-01

    Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2 -treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained. © 2014 Institute of Food Technologists®

  12. HACCP在酿造酱油生产及品质控制中的应用%Application of HACCP in Soy Sauce Production and Quality Control

    Institute of Scientific and Technical Information of China (English)

    陈其钢; 古丽奴尔·吐拉西

    2016-01-01

    It is introduced HACCP management system the way of how to built on the soy sauce and the specific results of the implementation and using the meaning and necessity of soy sauce HACCP management system of quality control .%介绍HACCP管理体系在酿造酱油企业中建立HACCP的具体方法及实施结果,采用HACCP管理体系在酱油品质控制中的意义和必要性。

  13. Acceptability and solubility of iron and zinc contents of modified Moringa oleifera sauces consumed in the Far-north region of Cameroon.

    Science.gov (United States)

    Mawouma, Saliou; Ponka, Roger; Mbofung, Carl Moses

    2017-03-01

    Consumption of Moringa oleifera leaves is a local and inexpensive solution to iron and zinc deficiencies in the Far-north region of Cameroon. However, traditional household's cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability. Lime juice or tamarind pulp was added to a standard recipe in order to reduce the pH by about one unit, and Moringa leaf powder was incorporated in each acidulated sauce at three levels (1, 2, and 4 g/100 g of sauce). All the formulations were evaluated for their acceptability by 30 housewives using a five-point hedonic scale. The pH was measured by a digital electronic pH-meter. Moisture and ash were determined by AOAC methods. Total iron and zinc contents were determined by atomic absorption spectrophotometry, and soluble iron and zinc by HCl-extractability. The lime juice-acidulated sauce and the tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder were the most acceptable formulations with scores of 3.4 and 3.6, respectively. Their chemical analysis showed a reduced pH (6.4 and 6.1, respectively), compared to the Control (7.2). Lime juice-acidulated sauce improved iron and zinc solubility from 42.19 to 66.38% and 54.03 to 82.03%, respectively. Tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder showed a decrease in iron solubility from 42.19 to 38.26% and an increase in zinc solubility from 54.03 to 72.86%. These results confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.

  14. Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

    OpenAIRE

    Hong, Seung-Beom; Kim, Dae-Ho; Samson, Robert A.

    2015-01-01

    Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea, has not been conducted. In this study, various Aspergillus species were isolated during a study of the...

  15. Geomorphic and vegetation changes in a meandering dryland river regulated by a large dam, Sauce Grande River, Argentina

    Science.gov (United States)

    Casado, Ana; Peiry, Jean-Luc; Campo, Alicia M.

    2016-09-01

    This paper investigates post-dam geomorphic and vegetation changes in the Sauce Grande River, a meandering dryland river impounded by a large water-conservation dam. As the dam impounds a river section with scarce influence of tributaries, sources for fresh water and sediment downstream are limited. Changes were inspected based on (i) analysis of historical photographs/imagery spanning pre- (1961) and post-dam (1981, 2004) channel conditions for two river segments located above and below the dam, and (ii) field survey of present channel conditions for a set of eight reference reaches along the river segments. Whilst the unregulated river exhibited active lateral migration with consequent adjustments of the channel shape and size, the river section below the dam was characterized by (i) marked planform stability (93 to 97%), and by (ii) vegetation encroachment leading to alternating yet localized contraction of the channel width (up to 30%). The present river displays a moribund, stable channel where (i) redistribution of sediment along the river course no longer occurs and (ii) channel forms constitute a remnant of a fluvial environment created before closing the dam, under conditions of higher energy. In addition to providing new information on the complex geomorphic response of dryland rivers to impoundment, this paper represents the very first geomorphic assessment of the regulated Sauce Grande and therefore provides an important platform to underpin further research assessing the geomorphic state of this highly regulated dryland river.

  16. Adsorption of Pb(II) from fish sauce using carboxylated cellulose nanocrystal: Isotherm, kinetics, and thermodynamic studies.

    Science.gov (United States)

    Wang, Nan; Jin, Ru-Na; Omer, A M; Ouyang, Xiao-Kun

    2017-09-01

    In the present study, a new adsorbent based on carboxylated cellulose nanocrystal (CCN) was developed for the adsorption of Pb(II) from fish sauce. The prepared adsorbent material was characterized by zeta potential, FT-IR, XRD, and XPS tools. The changes in the morphological structure of the developed CCN surface were evidenced by SEM and TEM. The favorable adsorption conditions were selected by studying the contact time, initial concentration, temperature, and concentration of the used glutamic acid and NaCl. The results indicated that the Langmuir isotherm model agrees very well with experimental adsorption data (R 2 =0.9962) with a maximum adsorption capacity 232.56mg/g of Pb(II) at 293.2K. Additionally, data of the adsorption kinetics follow the pseudo-second-order kinetics (R 2 >0.9990). On the other hand, the thermodynamics studies show that the adsorption process is spontaneous and endothermic. Furthermore, the developed CCN could be regenerated using acid treatment with a good reusability for Pb(II) adsorption. The results clearly indicated that the synthesized CCN could be effectively applied as a new material for Pb(II) adsorption from fish sauce solutions. Copyright © 2017 Elsevier B.V. All rights reserved.

  17. Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis.

    Science.gov (United States)

    Wang, Du; Zhang, Zhaowei; Li, Peiwu; Zhang, Qi; Zhang, Wen

    2016-07-14

    Rapid and quantitative sensing of aflatoxin B1 with high sensitivity and specificity has drawn increased attention of studies investigating soybean sauce. A sensitive and rapid quantitative immunochromatographic sensing method was developed for the detection of aflatoxin B1 based on time-resolved fluorescence. It combines the advantages of time-resolved fluorescent sensing and immunochromatography. The dynamic range of a competitive and portable immunoassay was 0.3-10.0 µg·kg(-1), with a limit of detection (LOD) of 0.1 µg·kg(-1) and recoveries of 87.2%-114.3%, within 10 min. The results showed good correlation (R² > 0.99) between time-resolved fluorescent immunochromatographic strip test and high performance liquid chromatography (HPLC). Soybean sauce samples analyzed using time-resolved fluorescent immunochromatographic strip test revealed that 64.2% of samples contained aflatoxin B1 at levels ranging from 0.31 to 12.5 µg·kg(-1). The strip test is a rapid, sensitive, quantitative, and cost-effective on-site screening technique in food safety analysis.

  18. Stereoselective Behavior of the Chiral Herbicides Diclofop-Methyl and Diclofop During the Soy Sauce Brewing Process.

    Science.gov (United States)

    Lu, Yuele; Zhang, Dong; Liao, Yahui; Diao, Jinling; Chen, Xiaolong

    2016-01-01

    Chiral pesticides are now receiving more and more attention in the food-making process. This experiment studied the enantioselective behavior of diclofop-methyl (DM) and its main metabolite, diclofop (DC), during the soy sauce brewing process. Two kinds of commonly used strains, Aspergillus oryzae and Saccharomyces rouxii, were investigated. However, they showed a different degradation ability to the enantiomers of DM and DC. It was observed that (-)-(S)-DM was degraded much faster than (+)-(R)-DM by Saccharomyces rouxii, while no stereoselective degradation was found by Aspergillus oryzae. DC represented a relatively long residue period in this fermentation process and both strains showed a weak degradation ability to DC, especially Saccharomyces rouxii. There was little DC detected in the final product, while most of the DC residues persisted in the lees, which were usually used as animal feeds or discarded into the environment directly as waste. Therefore, more attention should be paid to the soy sauce brewing process concerning pesticide residues both in the final product and byproducts. © 2015 Wiley Periodicals, Inc.

  19. Performance of Anaerobic Baffled Reactor with Three Compartments in Removal of COD of Wastewater of Chilly Sauce

    Directory of Open Access Journals (Sweden)

    Sumantri Indro

    2018-01-01

    Full Text Available The objective in this study is to examine the performance of each compartment of the number of compartments of anaerobic baffled reactor (ABR to the COD removal of the chilly sauce wastewater. Three-compartments of ABR were conducted in this experiment with the total volume of 60 l. ABR is very suitable for processing waste water with high content of COD. Wastewater conducted in this research is a degradable chilly sauce synthetic and high content of organic compounds. While the COD parameter is the main parameter to indicate the achievement of wastewater treatment plant. Stepwise in the research starting with the preparation of raw materials such as sample preparation of synthetic wastewater and preparation of activated sludge. Variable used is the time digestion in the ABR, sludge volume (50% and 70%, and initial COD concentrations (6000 – 14000 mg/L. The response is observed up to 7 days process. For a load of organic compounds, the first compartment has high degree of decomposition of organic compounds than 2nd and 3rd, it is shown that the COD removal the second and third compartment increase insignificantly compare the first compartment. As for the different height of the activated sludge indicated that for organic load of of 6170 mg/L up to 14265 mg/L, the first compartment has removal efficiency 79-73%, in the second compartment is 81-75%, 81-77% and third compartment.

  20. Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization.

    Science.gov (United States)

    Nomi, Yuri; Annaka, Hironori; Sato, Shinji; Ueta, Etsuko; Ohkura, Tsuyoshi; Yamamoto, Kazuhiro; Homma, Seiichi; Suzuki, Emiko; Otsuka, Yuzuru

    2016-11-09

    The aim of this study was to develop a simple and sensitive method to analyze several advanced glycation end products (AGEs) simultaneously using liquid chromatography-tandem mass spectrometry (LC-MS/MS), and to apply this method to the quantitation of AGEs in brown-colored foods. The developed method enabled to separate and quantitate simultaneously seven AGEs, and was applied to the determination of free AGEs contained in various kinds of soy sauce and beer. The major AGEs in soy sauce and beer were N ε -carboxymethyllysine (CML), N ε -carboxyethyllysine (CEL), and N δ -(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine (MG-H1). Using the developed LC-MS/MS method, recovery test on soy sauce and beer samples showed the recovery values of 85.3-103.9% for CML, 95.9-107.4% for CEL, and 69.5-123.2% for MG-H1. In particular, it is the first report that free CML, CEL, and MG-H1 were present in beer. Furthermore, long-term storage and heating process of soy sauce increased CML and MG-H1.

  1. Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).

    Science.gov (United States)

    Uchida, M; Miyoshi, T; Yoshida, G; Niwa, K; Mori, M; Wakabayashi, H

    2014-06-01

    A screening test was conducted for environmental samples to isolate halophilic lactic acid bacteria (HLAB) that can act as a starter in a Nori (Porphyra yezoensis)-sauce culture. After 9 months of incubation of enrichment cultures added with 25 kinds of environmental samples, growth of HLAB-like microorganisms was observed in six cultures salted at a 15% w/w level, including culture samples originally from mesopelagic water taken from 321 m-depth and from mountain snow taken at 2450 m-height. Ten strains were isolated and characterized as Tetragenococcus halophilus based on sequence analysis of the 16S rRNA gene. The isolates were inoculated into a newly prepared Nori-sauce culture and were confirmed to be able to act as a starter culture while three reference strains of T. halophilus obtained from a culture collection could not grow in the same culture. Halophilic lactic acid bacteria strains that can make growth in a highly salted Nori-sauce culture were isolated from environmental samples for the first time. All the isolates were identified as T. halophilus. The isolated strains are expected to be utilized as a starter culture for manufacturing fermented seaweed-sauce, which will be the first fermented food products obtained from algae. © 2014 The Society for Applied Microbiology.

  2. Development of a rapid, simple and sensitive HPLC-FLD method for determination of rhodamine B in chili-containing products.

    Science.gov (United States)

    Qi, Ping; Lin, Zhihao; Li, Jiaxu; Wang, ChengLong; Meng, WeiWei; Hong, Hong; Zhang, Xuewu

    2014-12-01

    In this work, a simple, rapid and sensitive analytical method for the determination of rhodamine B in chili-containing foodstuffs is described. The dye is extracted from samples with methanol and analysed without further cleanup procedure by high-performance liquid chromatography (HPLC) coupled to fluorescence detection (FLD). The influence of matrix fluorescent compounds (capsaicin and dihydrocapsaicin) on the analysis was overcome by the optimisation of mobile-phase composition. The limit of determination (LOD) and limit of quantification (LOQ) were 3.7 and 10 μg/kg, respectively. Validation data show a good repeatability and within-lab reproducibility with relative standard deviations rhodamine B in foodstuffs. This method is suitable for the routine analysis of rhodamine B due to its sensitivity, simplicity, reasonable time and cost. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS).

    Science.gov (United States)

    Patel, Kirti; Ruiz, Candy; Calderon, Rosa; Marcelo, Mavel; Rojas, Rosario

    2016-11-01

    The volatiles were characterised by headspace solid phase micro extraction (HS-SPME), gas chromatography mass spectrometry (GC-FID/MS). A total of 127 compounds were identified with terpenes (including mono terpenes and sesquiterpenes - a total of 45 compounds), esters (31 compounds) and hydrocarbons (20 compounds) were the predominant volatile compounds. Principal component analysis (PCA) of the volatile compounds yielded 2 significant PC's, which together accounted for 90.3% of the total variance in the data set and the scatter plot generated between PC1 and PC2 successfully segregated the 50 chili pepper samples into 7 groups. Clusters of hydrocarbons, esters, terpenes, aldehyde and ketones formed the major determinants of the difference. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Consumption of red-hot chili pepper increases symptoms in patients with acute anal fissures. A prospective, randomized, placebo-controlled, double blind, crossover trial Efeito da pimenta vermelha nos sintomas de pacientes com fissuras anais agudas

    Directory of Open Access Journals (Sweden)

    Pravin J. Gupta

    2008-06-01

    Full Text Available BACKGROUND: Red-hot chili pepper and other spices have been blamed for causing or exacerbating symptoms of anal pathologies like anal fissure and hemorrhoids. AIM: To determine if consumption of chilies increases symptoms of acute anal fissures. METHODS: Individual patients were randomized to receive capsules containing chili or placebo for one week in addition to analgesics and fiber supplement. Patients were asked to note score for symptoms like pain, anal burning, and pruritus during the study period. After 1 week, cross over treatment was administered to the same group of patients with the same methodology and results were noted at the end of 2 weeks. RESULTS: Fifty subjects were recruited for this study. Forty three of them completed the trial (22 in the chili group and 21 in the placebo group. The daily mean pain score was significantly lower in the placebo group in the study period. Score 2.05 in chili group and 0.97 in placebo group. There was a significant burning sensation experienced by the patients in the chili group (score 1.85 for the chili group vs 0.71 for the placebo group. Patient’s mean recorded improvement score was significantly higher after taking placebo. Eighty one point three percent patients preferred placebo while 13.9% preferred chilies. Two patients had no preference. CONCLUSION: Consumption of chili does increase the symptoms of acute anal fissure and reduces patient compliance.RACIONAL: A pimenta vermelha e outras especiarias têm sido responsabilizadas por agravar a sintomatologia das doenças anais, tais como fissuras e hemorróidas. OBJETIVO: Determinar se o consumo de pimentas vermelhas aumentaria os sintomas em fissuras anais agudas. MÉTODOS: Pacientes foram recrutados e randomizados para receber cápsulas contendo pimenta ou placebos por 1 semana, somadas a analgésicos e suplementos de fibras. Foi solicitado que anotassem um escore de sintomas, tais como dor, queimação anal, prurido durante o per

  5. Effect of cow manure and empty fruit bunches application treated with different fertilizers on growth and yield of chili (Capsicum annum)

    Science.gov (United States)

    Ghazali, Mohd Rashdan; Mutalib, Sahilah Abd.; Abdullah, Aminah

    2016-11-01

    Study on the comparison of cow manure (CM) and empty fruit bunches (EFB) compost application as planting medium was conducted using four different treatments of fertilizer (without fertilizer, chemical fertilizer, organic fertilizer, and both fertilizer) on growth and yield of chili (Capsicum annum). The experiment started on August until December 2014 which consisted of eight treatments and were laid in a completely randomized block design (CRBD) with three replications. Variety chili that was used was Cilibangi 3. The seed was planted inside the tray for one week and transferred into the polybag containing growth media consisted of soil, compost (CM or EFB compost) and sand with ratio 3:2:1. Treatments without fertilizer were acted as a control. Throughout the study, plant growth performance and yield were recorded. The highest height of the plants for CM compost was 100.8 cm using chemical fertilizer and have significant different between the groups. For EFB compost was 92.7 cm using also chemical fertilizer but no significant different between the groups. The highest fruits weight per plant for CM compost was 485.67 g treated with both fertilizers and for EFB compost was 420.17 g treated with chemical fertilizer. Analysis of variance (ANOVA) table stated that fruits weight per plant has significant different for both planting medium with the fertilizer treatment. For the highest total fruits per plant, CM compost recorded about average 55 fruits per plant using both fertilizers and EFB compost recorded around 45 fruit per plant using chemical fertilizer. There was significantly different for total fruits per plant for both planting medium with the fertilizer treatment according to the ANOVA table. For CM, the ripening time was around 102-112 days and for EFB compost was around 96-110 days. Thus, application of CM compost treated with both chemical and organic fertilizers demonstrated better growth and fruit yield. While EFB compost was better growth and fruit

  6. Mouthwatering but erosive? A preliminary assessment of the acidity of a basic sauce used in many Indian dishes.

    Science.gov (United States)

    Ghai, Nandini; Burke, F J Trevor

    2012-12-01

    The aim of this study was to assess whether some types of Indian cuisine may contain erosive components. Indian dishes were prepared by a previously published method and their pH measured using a pH probe. The results indicated: (i) that some components of Indian cooking, such as tomatoes and red chilli powder, had the potential to erode enamel; (ii) that the pH of some foods was reduced with increasing temperature; and (iii) that all the basic masalas made and tested had a pH of less than 4.5. Within the limitations of the study, it may be concluded that the basic sauce/masala used in north Indian dishes may have erosive potential. This information could be considered useful when advising patients who eat Indian curries about causes of acid erosion of their teeth.

  7. Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation.

    Science.gov (United States)

    Charve, Joséphine; Manganiello, Sonia; Glabasnia, Arne

    2018-02-28

    Corn sauce, an ingredient obtained from the fermentation of enzymatically hydrolyzed corn starch and used in culinary applications to provide savory taste, was investigated in this study. The links between its sensory properties and taste compounds were assessed using a combination of analytical and sensory approaches. The analyses revealed that glutamic acid, sodium chloride, and acetic acid were the most abundant compounds, but they could not explain entirely the savory taste. The addition of other compounds, found at subthreshold concentrations (alanine, glutamyl peptides, and one Amadori compound), contributed partly to close the sensory gap between the re-engineered sample and the original product. Further chemical breakdown, by a sensory-guided fractionation approach, led to the isolation of two fractions with taste-modulating effects. Analyses by mass spectrometry and nuclear magnetic resonance showed that the fractions contained glutamyl peptides, pyroglutamic acid, glutamic acid, valine, N-formyl-glutamic acid, and N-acetyl-glutamine.

  8. Structures of Two Yellow Dyes Found in Cucumbers Pickled in Soy Sauce Colored with Tartrazine (Y4).

    Science.gov (United States)

    Ogawa, Asamoe; Shindo, Tetsuya; Kyoko, Hitomi; Sadamasu, Yuki; Sakamaki, Narue; Uematsu, Yoko; Monma, Kimio

    2017-01-01

    Two yellow dyes, together with tartrazine (Y4), were found in cucumbers pickled in soy sauce, for which the use of tartrazine is permitted, by TLC, LC-DAD, and LC-MS. The retention times on LC chromatograms and the maximum absorbance wavelengths measured by LC-DAD of the two dyes were different from those of tartrazine. Mass spectra of the dyes indicated that these dyes lacked one sulfonyl group of tartrazine. The presence of two less sulfonated dyes in tartrazine has been reported. Hence, the two less sulfonated dyes were synthesized. The two dyes found in cucumbers were compared with the synthesized dyes by LC-DAD and LC-MS. Since the retention times of the dyes in cucumbers on the LC chromatograms, as well as their LC-DAD spectra and mass spectra, were found to be identical with those of the synthesized dyes, we concluded these dyes are the less sulfonated subsidiary dyes of tartrazine.

  9. An aerobic detoxification photofermentation by Rhodospirillum rubrum for converting soy sauce residue into feed with moderate pretreatment.

    Science.gov (United States)

    Zhang, Jian; Yuan, Jie; Zhang, Wen-Xue; Zhu, Wen-You; Tu, Fang; Jiang, Ya; Sun, Chuan-Ze

    2017-09-25

    This paper reports an effective process for converting soy sauce residue into feeds by combining moderate acid hydrolysis and ammonization with Rhodospirillum rubrum fermentation. After pretreatment with dilute sulfuric or phosphoric acid (1%, w/w) at 100 °C, materials were subjected to fermentation under several gases (N 2 , CO 2 , and air) and different light intensities in a 2-L fermentor. Following sulfuric acid treatment, the true protein increased from 188 to 362 g kg -1 and the crude fiber decreased from 226 to 66 g kg -1 after fermentation at 0.5 L min -1  L -1 of air flow and a light intensity of 750 lx and following phosphoric acid treatment, the true protein increased by 90% and the crude fiber decreased by 67% after fermentation at 0.6 L min -1  L -1 of air flow and a light intensity of 600 lx Other contents, including crude fat, crude ash, phosphorus, sulfur, sulfur-containing amino acids, sodium chloride, and calcium, were also improved for use as feed. Meantime, some toxic substances, including furfural, hydroxymethylfurfural (5-HMF), acetic acid, phenol, and cresol, which were produced by the pretreatments, could be removed by 12-32, 5-8, 49-53, 7-8, and 7-8%, respectively; and total sugars, glucose, and xylose could be utilized by 68-69, 71-72, and 63-67% respectively. The quality of soy sauce residue is improved for use as feed and some toxic substances can be decreased via the R. rubrum fermentation.

  10. Household Consumption of Thiamin-Fortified Fish Sauce Increases Erythrocyte Thiamin Concentrations among Rural Cambodian Women and Their Children Younger Than 5 Years of Age: A Randomized Controlled Efficacy Trial.

    Science.gov (United States)

    Whitfield, Kyly C; Karakochuk, Crystal D; Kroeun, Hou; Sokhoing, Ly; Chan, Benny B; Borath, Mam; Sophonneary, Prak; Moore, Kirsten; Tong, Jeffery K T; McLean, Judy; Talukder, Aminuzzaman; Lynd, Larry D; Li-Chan, Eunice C Y; Kitts, David D; Green, Tim J

    2017-02-01

    To assess whether ad libitum consumption of thiamin-fortified fish sauce over 6 months yields higher erythrocyte thiamin diphosphate concentrations (eTDP) among women of childbearing age and their children aged 12-59 months compared with control sauce containing no thiamin. In this double-blind, randomized controlled efficacy trial, 276 nonpregnant, nonlactating women (18-45 years of age) and their families in Prey Veng, Cambodia, were randomized to receive 1 of 3 fish sauce formulations: low thiamin concentration (low, 2 g/L), high thiamin concentration (high, 8 g/L), or a control (no thiamin) fish sauce. Baseline (t = 0) and endline (t = 6 months) eTDP were measured with the use of high-performance liquid chromatography with a fluorescence detector. Fish sauce consumption did not differ between treatment groups (P = .19). In intent-to-treat analysis, women's baseline-adjusted endline eTDP (mean; 95% CI) was higher among women in the low (259; 245-274 nmol/L) and high (257; 237-276 nmol/L) groups compared with control (184; 169-198 nmol/L; P sauce appears to be an efficacious means of improving biochemical thiamin status in nonpregnant, nonlactating women and their children (1-5 years of age) living in rural Cambodia. ClinicalTrials.gov: NCT02221063. Copyright © 2016 Elsevier Inc. All rights reserved.

  11. Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce[Gamma irradiation; Fermented anchovy; Color; Flavor compounds; Electronic nose; Sensory evaluation

    Energy Technology Data Exchange (ETDEWEB)

    Kim, J.H.; Ahn, Hyun Joo; Yook, Hong Sun; Kim, Kyong Soo; Rhee, Moon Soo; Ryu, Gi Hyung; Byun, Myung Woo E-mail: mwbyun@kaeri.re.kr

    2004-02-01

    Color, flavor, and sensory characteristics of irradiated salted and fermented anchovy sauce were investigated. The filtrate of salted and fermented anchovy was irradiated at 0, 2.5, 5, 7.5, and 10 kGy. After irradiation, Hunter's color values were increased, however, the color values were gradually decreased in all samples during storage. Amount of the aldehydes, esters, ketones, S-containing compounds, and the other groups were increased up to 7.5 kGy irradiation, then decreased at 10 kGy (P<0.05), while the alcohols and furan groups were increased by irradiation. Different odor patterns were observed among samples using electronic nose system analysis. Gamma-irradiated samples showed better sensory score and the quality was sustained during storage. In conclusion, gamma irradiation of salted and fermented anchovy sauce could improve its sensory quality by reducing typical fishy smell.

  12. Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine).

    Science.gov (United States)

    Wang, Pan; Hong, Yanting; Ke, Weixin; Hu, Xiaosong; Chen, Fang

    2017-09-01

    Heterocyclic aromatic amines (HAAs) are one type of neo-formed contaminants in protein-rich foods during heat processing. Recently, accumulative studies have focused on the formation of HAs in Western foods. However, there is little knowledge about the occurrence of HAAs in traditional Chinese foods. The objective of this study was to determinate the contents of main HAs in traditional marinated meat products by UPLC-MS/MS, and to investigate the effects of animal species and the ingredients (soy sauce, rock candy, and rice wine) on the formation of HAAs in marinated meats. Five HAs - 2-amino-3-methylimidazo[4,5-f]-quinolone (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline (MeIQ), 9H-pyrido[3,4-b]indole (Norharman) and l-methyl-9H-pyrido[3,4-b]indole (Harman) - were detected in 12 marinated meats, but 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was only found in three chicken marinates. The animal species and ingredients (soy sauce, rock candy and rice wine) have significant influence on the formation of HAAs in meat marinates. Beef had the highest content of total HAAs compared with pork, mutton and chicken. Meanwhile, soy sauce contributed to the formation of HAAs more greatly than rock candy, soy sauce, and rice wine. Choice of raw materials and optimisation of ingredients recipe should be become a critical point to control the HAAs formation in marinated meats. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  13. Comparison of Antiobesity Effects Between Gochujangs Produced Using Different Koji Products and Tabasco Hot Sauce in Rats Fed a High-Fat Diet.

    Science.gov (United States)

    Son, Hee-Kyoung; Shin, Hye-Won; Jang, Eun-Seok; Moon, Byoung-Seok; Lee, Choong-Hwan; Lee, Jae-Joon

    2018-03-01

    In this study, we compared the antiobesity effects between gochujangs prepared using different koji products and Tabasco hot sauce in rats fed a high-fat diet (HFD). Male Sprague-Dawley rats were fed HFD containing four different types of 10% gochujang powder or 0.25% commercial Tabasco sauce powder for 8 weeks. The body weight gain, liver and epididymal and mesenteric fat pad weights, serum leptin levels, and lipogenesis-related mRNA levels of HFD-gochujang supplementation groups were significantly decreased compared with those of the HFD group. In addition, gochujang supplement significantly reduced adipocyte size; hepatic triglyceride and total cholesterol levels; the occurrence of fatty liver deposits and steatosis by inhibiting lipogenesis through downregulation of fatty acid synthase, acetly-CoA carboxylase, and glucose-6-phosphate-dehydrogenase. These effects were greater in the gochujang-supplemented groups than the Tabasco hot sauce-supplemented group. The gochujang prepared by nutritious giant embryo rice koji and soybean koji was most effective in terms of antiobesity effects, compared with the other tested gochujangs. In gochujangs, the antiobesity effects are mediated by high levels of secondary metabolites such as isoflavone, soyasaponin, capsaicin, and lysophosphatidylcholine. The current results indicated that the gochujang products have the potential to reduce fat accumulation and obesity.

  14. Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor.

    Science.gov (United States)

    Li, Huipin; Zhao, Mouming; Su, Guowan; Lin, Lianzhu; Wang, Yong

    2016-06-15

    This is the first report on the ability of soy sauce to effectively reduce the serum uric acid levels and xanthine oxidase (XOD) activities of hyperuricemic rats. Soy sauce was partitioned sequentially into ethyl acetate and water fractions. The ethyl acetate fraction with strong XOD inhibition effect was purified further. On the basis of xanthine oxidase inhibitory (XOI) activity-guided purification, nine compounds including 3,4-dihydroxy ethyl cinnamate, diisobutyl terephthalate, harman, daidzein, flazin, catechol, thymine, genistein, and uracil were obtained. It was the first time that 3,4-dihydroxy ethyl cinnamate and diisobutyl terephthalate had been identified from soy sauce. Flazin with hydroxymethyl furan ketone group at C-1 and carboxyl at C-3 exhibited the strongest XOI activity (IC50 = 0.51 ± 0.05 mM). According to fluorescence quenching and molecular docking experiments, flazin could enter into the catalytic center of XOD to interact with Lys1045, Gln1194, and Arg912 mainly by hydrophobic forces and hydrogen bonds. Flazin, catechol, and genistein not only were potent XOD inhibitors but also held certain antioxidant activities. According to ADME (absorption, distribution, metabolism, and excretion) simulation in silico, flazin had good oral bioavailability in vivo.

  15. Evaluation of Antimicrobial Effect of Cinnamomum verum Methanolic Extract and Essential Oil: A Study on Bio-preservative in Ketchup Sauce

    Directory of Open Access Journals (Sweden)

    Anoosheh Sharifan

    2016-03-01

    Full Text Available Use of natural antimicrobial compounds extracted from plants such as cinnamon as preservative to extend the shelf life has gain much attention. In this study, we evaluated the antimicrobial activity and bio- preservative potential of the methanolic extract of Cinnamomum verum bark and its oil against Bacillus subtilis, Pseudomonas aeruginosae and Escherichia coli in ketchup sauce. In order to evaluate the Minimum Inhibitory Concentration (MIC of essential oil and methanolic extract from the bark of C. verum, agar dilution method was performed. Then the effective inhibitory concentrations were evaluated on growth of test bacteria in ketchup sauce at 4 °C and room temperature in different storage times (1, 7, 14 and 30 days. In addition, the sensory quality of treated ketchups was assessed. This study showed bacteriostatic effect of the essential oils and methanolic extract on all tested bacteria. The best treatment in ketchup sauce was obtained on days 14 at 4 °C in concentrations of 1500 µg/ml essential oil. In sensory evaluation, the sample containing 1000 µg/ml essential oil had higher score in odor, taste and overall acceptability than other treated samples (P<0.05. This study shows that cinnamon oil is a more potent antimicrobial agent than cinnamon extract and it has the potential to be used as food preservative and is recommended for quality attributes enhancement.

  16. The age of the Tunas formation in the Sauce Grande basin-Ventana foldbelt (Argentina): Implications for the Permian evolution of the southwestern margin of Gondwana

    Science.gov (United States)

    López-Gamundí, Oscar; Fildani, Andrea; Weislogel, Amy; Rossello, Eduardo

    2013-08-01

    New SHRIMP radiogenic isotope dating on zircons in tuffs (280.8 ± 1.9 Ma) confirms the Early Permian (Artinskian) age of the uppermost section of the Tunas Formation. Tuff-rich levels in the Tunas Formation are exposed in the Ventana foldbelt of central Argentina; they are part of a deltaic to fluvial section corresponding to the late overfilled stage of the Late Paleozoic Sauce Grande foreland basin. Recent SHRIMP dating of zircons from the basal Choiyoi volcanics exposed in western Argentina yielded an age of 281.4 ± 2.5 Ma (Rocha-Campos et al., 2011). The new data for the Tunas tuffs suggest that the volcanism present in the Sauce Grande basin can be considered as the distal equivalent of the earliest episodes of the Choiyoi volcanism of western Argentina. From the palaeoclimatic viewpoint the new Tunas SHRIMP age confirms that by early Artinskian glacial conditions ceased in the Sauce Grande basin and, probably, in adajacent basins in western Gondwana.

  17. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.

    Science.gov (United States)

    Qi, Wei; Hou, Li-Hua; Guo, Hong-Lian; Wang, Chun-Ling; Fan, Zhen-Chuan; Liu, Jin-Fu; Cao, Xiao-Hong

    2014-06-01

    This study aimed to enhance and improve the quality and safety of soy sauce. In the present work, the change of biogenic amines, such as histamine, tyramine, cadaverine, spermidine, was examined by the treatment of Candida versatilis and Zygosaccharomyces rouxii, and the influence of salt-tolerant yeast on biogenic amines was analysed during the whole fermentation process. The results showed that the content of biogenic amines was elevated after yeast treatment and the content of biogenic amines was influenced by using yeast. The dominating biogenic amine in soy sauce was tyramine. At the end of fermentation, the concentrations of biogenic amines produced by Zygosaccharomyces rouxii and Candida versatilis in the soy mash were 122.71 mg kg(-1) and 69.96 mg kg(-1) . The changes of biogenic amines in high-salt liquid soy mash during fermentation process indicated that a variety of biogenic amines were increased in the fermentation ageing period, which may be due to amino acid decarboxylation to form biogenic amines by yeast decarboxylase. The fermentation period of soy sauce should be longer than 5 months because biogenic amines began to decline after this time period. © 2013 Society of Chemical Industry.

  18. Beyond Effectiveness—The Adversities of Implementing a Fortification Program. A Case Study on the Quality of Iron Fortification of Fish and Soy Sauce in Cambodia

    Directory of Open Access Journals (Sweden)

    Arnaud Laillou

    2016-02-01

    Full Text Available Fortification of fish and soy sauces is a cost-effective strategy to deliver and increase iron intake in the Cambodian diet, as both are widely consumed by the entire population. In order to qualify as fortified sauces recognized by international regulations, iron content must be between 230 and 460 mg/L, whilst nitrogen and salt should contain no less than 10 g/L and 200 g/L respectively. This survey aims to analyze the progress of the fortification program. Through a better understanding of its obstacles and successes, the paper will then consider approaches to strengthen the program. Two hundred and fifty two samples were collected from 186 plants and 66 markets in various provinces. They were then analyzed for iron, nitrogen and salt content. The study demonstrates that 74% of fortified fish and soy sauces comply with Cambodian regulations on iron content. 87% and 53.6% of the collected samples do not have adequate level of nitrogen and salt content, respectively. The paper will discuss additional efforts that need to be implemented to ensure the sustainability of the project, including the need to: (i comply with International Codex; (ii adopt mandatory legislation; and (iii ensure enforcement.

  19. The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation

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    Arie Febrianto Mulyadi

    2016-02-01

    Full Text Available The objectives of this study were to determine the saline concentration and moromi’s fermentation duration of Koro Benguk salty soy sauce at best organolepticly and determine consumers’ preferences towards Koro Benguk salty soy sauce from the best treatment results. The study was conducted using a randomized design method using two factors: the saline concentration (17%; 20%; and 23% and duration of moromi’s fermentation (2; 3; and 4 weeks. The best treatment results based on the Friedman test was on the saline concentration of 17% and moromi’s fermentation duration was 4 weeks, with the NP value of 1,000; had a preference color level of 5:40 (liked; aroma of 4.30 (rather liked; flavor of 4.55 (rather liked; and viscosity of 5.05 (liked. The obtained protein was 7.14%; and dissolved solids of 27obrix. Consumers’ preferences towards the best treatment showed that product of Koro Benguk salty soy sauce was acceptable to consumers.

  20. Impact of salt stress (NaCl on growth, chlorophyll content and fluorescence of Tunisian cultivars of chili pepper (Capsicum frutescens L.

    Directory of Open Access Journals (Sweden)

    Kaouther Zhani

    2012-11-01

    Full Text Available Salinity is considered as the most important abiotic stress limiting crop production and plants are known to be able continuing survive under this stress by involving many mechanisms. In this content, the present study was carried out to evaluate the impact of NaCl on some physiological and biochemical parameters in five Tunisian chili pepper (Capsicum frutescens L. cultivars: Tebourba (Tb, Somaa (Sm, Korba (Kb, Awald Haffouzz (AW and Souk jedid (Sj. Thus, an experiment of five months was carried out under greenhouse at Higher Institute of Agronomy, Chott Meriem, Tunisia and stress is induced by NaCl at 7 concentrations (0, 2, 4, 6, 8, 10 and 12g/l. Results showed that increasing salinity stress, for all cultivars, had a negative impact on roots (length, fresh and dry weights and leaves (number and area. Also, chlorophyll (a and b amount in addition to quantium yield (Fv/Fm decreased significantly. However, biosynthesis of proline in leaves is activated. Awlad Haffouzz and Korba cultivars succefully tolerated highest salinity level by accumulating more proline in leaves and maintaining usually higher values in all parameters in opposition to Souk jedid cultivar. Taken together, our data partly explain the mechanism used to ovoid salt stress by pepper plants when excessive in the culture medium.

  1. Evaluation of Salt Tolerance (NaCl in Tunisian Chili Pepper (Capsicum frutescens L. on Growth, Mineral Analysis and Solutes Synthesis

    Directory of Open Access Journals (Sweden)

    Zhani, Kaouther

    2013-02-01

    Full Text Available Every year, more and more land becomes non-productive due to salinity which adversely affects the productivity and quality of most crops that is why salinity becomes a concern to be studied more to understand the mechanisms included and select the tolerant genotypes. In this context, this investigation was carried out to study the impact of NaCl on growth, mineral analysis and solutes synthesis in five Tunisian chili pepper (Capsicum frutescens L. cultivars: Tebourba (Tb, Somaa (Sm, Korba (Kb, Awald Haffouzz (Aw and Souk jedid (Sj. Thus, an experiment took place under greenhouse at Higher Institute of Agronomy, Chott Meriem, Tunisia and stress was induced during two months in water by NaCl (0, 2, 4, 6, 8, 10 and 12 g/l. Results showed that increasing salinity stress, for all cultivars, decreases the height and biomass (dry and fresh weight of plant in addition to the relative water content. Also, a decline in K+ and Ca2+ amounts in roots and K+/Na+ ratio was recorded. However, Na+ content in roots and the biosynthesis of soluble sugars and soluble proteins in leaves increased. Awlad Haffouzz and Korba cultivars succefully tolerated highest salinity level by accumulating more K+, Ca2+ in roots and containing the highest concentrations of soluble sugars and soluble protein in their leaves contrary to Souk jedid cultivar, considered as the sensitive cultivar.

  2. Developmental landmarks during floral ontogeny of jalapeño chili pepper (Capsicum annuum L.) and the effect of gibberellin on ovary growth.

    Science.gov (United States)

    Sandoval-Oliveros, R; Guevara-Olvera, L; Beltrán, J P; Gómez-Mena, C; Acosta-García, G

    2017-09-01

    Pepper (Capsicum annuum L.) is an important horticultural crop in many regions of the world. The final shape and size of the fruit are known to be determined at a very early step of flower development. During flower development hormonal treatments using gibberellins seem to promote growth resulting in higher yield and fruit quality. However, the morphological changes that occur in the pepper flowers after these treatments are largely unknown. In the present study, we provide a description of floral development landmarks of jalapeño chili pepper (cultivar Huichol), divided in nine representative stages from its initiation until the opening of the bud. We established a correlation among external flower development and the time and pattern of reproductive organogenesis. Male and female gametogenesis progression was used to define specific landmarks during flower maturation. The pattern of expression of key genes involved in gibberellin metabolism and response was also evaluated in the nine flower stages. The proposed development framework was used to analyze the effect of gibberellin treatments in the development of the flower. We observed both an effect of the treatment in the histology of the ovary tissue and an increase in the level of expression of CaGA2ox1 and CaGID1b genes. The developmental stages we defined for this species are very useful to analyze the molecular and morphological changes after hormonal treatments.

  3. Caracterización morfométrica de la cuenca alta del río Sauce Grande.

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    Fernanda Julia Gaspari

    2013-01-01

    Full Text Available La cuenca alta del río Sauce Grande abastece el complejo hidráulico Embalse Paso de las Piedras, comportándose como servicio ambiental primordial para el consumo hídrico de Bahía Blanca. El análisis de las características morfométricas y funcionales de una cuenca hidrográfica a través de parámetros de forma, relieve y red de drenaje, es básico en la modelación hidrológica para determinar el movimiento y captación del agua de lluvia. Estos indicadores pueden apoyar una formulación de un Sistema de Pago por Servicios Ambientales, como estrategia básica de ordenamiento territorial y desarrollo local, centrado en la oferta de agua generada por la cuenca. El objetivo fue caracterizar morfométricamente la cuenca alta del río Sauce Grande. La metodología aplicada se basó en establecer y analizar los parámetros morfométricos mediante el uso de Sistemas de Información Geográfica y planillas de cálculo, a partir de un modelo digital del terreno e imágenes satelitales. Los resultados alcanzados definieron que la cuenca posee un área de 1502.6 km2. La longitud axial es de 41.6 km con un ancho promedio de 36.1 km. El Factor de forma (0.87 indica que posee forma alargada, siendo rectangular oblonga según el coeficiente de compacidad de Gravelius (2.8. La longitud del cauce principal es 58.34 km con pendiente media de 0.48 %. La densidad de drenaje es 0.27 km.km-2 y su coeficiente de sinuosidad 1.42. El tiempo de concentración es 11.8 hs. La curva hipsométrica adimensional corresponde a una cuenca con un avanzado grado de desarrollo. Todos estos parámetros facilitan la cuantificación del caudal líquido en la cuenca.

  4. Magnetic metal-organic frameworks for fast and efficient solid-phase extraction of six Sudan dyes in tomato sauce.

    Science.gov (United States)

    Shi, Xin-Ran; Chen, Xue-Lei; Hao, Yu-Lan; Li, Li; Xu, Hou-Jun; Wang, Man-Man

    2018-06-01

    Magnetic solid-phase extraction is an effective and useful technique to preconcentrate trace analytes from food samples. In this study, a magnetic trimeric chromium octahedral metal-organic framework (Fe 3 O 4 -NH 2 @MIL-101) was fabricated and characterized. Fe 3 O 4 -NH 2 @MIL-101 was applied as an adsorbent of magnetic solid-phase extraction combined with high performance liquid chromatography to effectively isolate and simultaneously determine six Sudan dyes (Para Red, Sudan I-IV, and Sudan Red 7B) from tomato sauce. Potential factors affecting the MSPE were investigated in detail, and adsorption efficiency of Fe 3 O 4 -NH 2 @MIL-101 was compared with those of conventional adsorbents, such as neutral alumina, HLB, and C 18 . The developed method facilitated the extraction with using only 3 mg of adsorbent in 2 min. In addition, enhancement factors of 50, linear range of 0.01-25 μg/mL, and detection limit (S/N = 3) of 0.5-2.5 μg/kg were obtained. The intra-day and inter-day recoveries for spiked Sudan dyes were in the range of 72.6%-92.9% and 69.6%-91.6%, respectively, with relative standard deviations of ≤9.2%. Copyright © 2018 Elsevier B.V. All rights reserved.

  5. Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

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    Yazid Abdul Manap

    2012-05-01

    Full Text Available Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds. The pH of Budu samples ranged from 4.50–4.92, while the salt (NaCl content ranged between 11.80% and 22.50% (w/v. For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values.

  6. Anti-bacteria effect of active ingredients of siraitia grosvenorii on the spoilage bacteria isolated from sauced pork head meat

    Science.gov (United States)

    Li, X.; Xu, L. Y.; Cui, Y. Q.; Pang, M. X.; Wang, F.; Qi, J. H.

    2018-01-01

    Extraction and anti-bacteria effect of active ingredients of Siraitia grosvenorii were studied in this paper. Extraction combined with ultrasonic was adopted. The optimum extraction condition was determined by single factor test; the anti-bacteria effect of active ingredients and minimum inhibitory concentration (MIC) were valued by Oxford-cup method. The results indicated that optimum extraction condition of active ingredients extracted from Siraitia grosvenorii were described as follows: ethanol concentrations of sixty-five percent and twenty minutes with ultrasonic assisted extraction; the active ingredients of Siraitia grosvenorii had anti-bacteria effect on Staphylococcus epidermidis, Proteus vulgaris, Bacillus sp, Serratia sp and MIC was 0.125g/mL, 0.0625g/mL, 0.125g/mL and 0.125g/mL. The active constituent of Siraitia grosvenorii has obvious anti-bacteria effect on the spoilage bacteria isolated from Sauced pork head meat and can be used as a new natural food preservation to prolong the shelf-life of Low-temperature meat products.

  7. Blast-cooling of beef-in-sauce catering meals: numerical results based on a dynamic zero-order model

    Directory of Open Access Journals (Sweden)

    Jose A. Rabi

    2014-10-01

    Full Text Available Beef-in-sauce catering meals under blast-cooling have been investigated in a research project which aims at quantitative HACCP (hazard analysis critical control point. In view of its prospective coupling to a predictive microbiology model proposed in the project, zero-order spatial dependence has proved to suitably predict meal temperatures in response to temperature variations in the cooling air. This approach has modelled heat transfer rates via the a priori unknown convective coefficient hc which is allowed to vary due to uncertainty and variability in the actual modus operandi of the chosen case study hospital kitchen. Implemented in MS Excel®, the numerical procedure has successfully combined the 4th order Runge-Kutta method, to solve the governing equation, with non-linear optimization, via the built-in Solver, to determine the coefficient hc. In this work, the coefficient hc was assessed for 119 distinct recently-cooked meal samples whose temperature-time profiles were recorded in situ after 17 technical visits to the hospital kitchen over a year. The average value and standard deviation results were hc = 12.0 ± 4.1 W m-2 K-1, whilst the lowest values (associated with the worst cooling scenarios were about hc » 6.0 W m-2 K-1.

  8. Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea.

    Science.gov (United States)

    Hong, Seung-Beom; Kim, Dae-Ho; Samson, Robert A

    2015-09-01

    Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea, has not been conducted. In this study, various Aspergillus species were isolated during a study of the mycobiota of Meju, and the aspergilli were identified based on phenotypic characteristics and sequencing of the β-tubulin gene. Most strains of Aspergillus were found to belong to the following sections: Aspergillus (n = 220), Flavi (n = 213), and Nigri (n = 54). The most commonly identified species were A. oryzae (n = 183), A. pseudoglaucus (Eurotium repens) (n = 81), A. chevalieri (E. chevalieri) (n = 62), A. montevidensis (E. amstelodami) (n = 34), A. niger (n = 21), A. tamari (n = 15), A. ruber (E. rubrum) (n = 15), A. proliferans (n = 14), and A. luchuensis (n = 14); 25 species were identified from 533 Aspergillus strains. Aspergillus strains were mainly found during the high temperature fermentation period in the later steps of Meju fermentation.

  9. Office and ambulatory blood pressure control with a fixed-dose combination of candesartan and hydrochlorothiazide in previously uncontrolled hypertensive patients: results of CHILI CU Soon

    Science.gov (United States)

    Mengden, Thomas; Hübner, Reinhold; Bramlage, Peter

    2011-01-01

    Background Fixed-dose combinations of candesartan 32 mg and hydrochlorothiazide (HCTZ) have been shown to be effective in clinical trials. Upon market entry we conducted a noninterventional study to document the safety and effectiveness of this fixed-dose combination in an unselected population in primary care and to compare blood pressure (BP) values obtained during office measurement (OBPM) with ambulatory blood pressure measurement (ABPM). Methods CHILI CU Soon was a prospective, noninterventional, noncontrolled, open-label, multicenter study with a follow-up of at least 10 weeks. High-risk patients aged ≥18 years with previously uncontrolled hypertension were started on candesartan 32 mg in a fixed-dose combination with either 12.5 mg or 25 mg HCTZ. OBPM and ABPM reduction and adverse events were documented. Results A total of 4131 patients (52.8% male) with a mean age of 63.0 ± 11.0 years were included. BP was 162.1 ± 14.8/94.7 ± 9.2 mmHg during office visits at baseline. After 10 weeks of candesartan 32 mg/12.5 mg or 25 mg HCTZ, mean BP had lowered to 131.7 ± 10.5/80.0 ± 6.6 mmHg (P good (r = 0.589 for systolic BP and r = 0.389 for diastolic BP during the day). Of those who were normotensive upon OBPM, 35.1% had high ABPM during the day, 49.3% were nondippers, and 3.4% were inverted dippers. Forty-nine adverse events (1.19%) were reported, of which seven (0.17%) were regarded as serious. Conclusion Candesartan 32 mg in a fixed-dose combination with either 12.5 mg or 25 mg HCTZ is safe and effective for further BP lowering irrespective of prior antihypertensive drug class not being able to control BP. PMID:22241950

  10. Genetic diversity and distribution of a distinct strain of Chili leaf curl virus and associated betasatellite infecting tomato and pepper in Oman.

    Science.gov (United States)

    Khan, Akhtar J; Akhtar, Sohail; Al-Zaidi, Amal M; Singh, Achuit K; Briddon, Rob W

    2013-10-01

    Tomato and pepper are widely grown in Oman for local consumption. A countrywide survey was conducted during 2010-2011 to collect samples and assess the diversity of begomoviruses associated with leaf curl disease of tomato and pepper. A virus previously only identified on the Indian subcontinent, chili leaf curl virus (ChLCV), was found associated with tomato and pepper diseases in all vegetable grown areas of Oman. Some of the infected plant samples were also found to contain a betasatellite. A total of 19 potentially full-length begomovirus and eight betasatellite clones were sequenced. The begomovirus clones showed >96% nucleotide sequence identity, showing them to represent a single species. Comparisons to sequences available in the databases showed the highest levels of nucleotide sequence identity (88.0-91.1%) to isolates of the "Pakistan" strain of ChLCV (ChLCV-PK), indicating the virus from Oman to be a distinct strain, for which the name Oman strain (ChLCV-OM) is proposed. An analysis for recombination showed ChLCV-OM likely to have originated by recombination between ChLCV-PK (the major parent), pepper leaf curl Lahore virus and a third strain of ChLCV. The betasatellite sequences obtained were shown to have high levels of identity to isolates of tomato leaf curl betasatellite (ToLCB) previous shown to be present in Oman. For the disease in tomato Koch's postulates were satisfied by Agrobacterium-mediated inoculation of virus and betasatellites clones. This showed the symptoms induced by the virus in the presence of the betasatellite to be enhanced, although viral DNA levels were not affected. ChLCV-OM is the fourth begomovirus identified in tomato in Oman and the first in Capsicum. The significance of these findings is discussed. Copyright © 2013 Elsevier B.V. All rights reserved.

  11. The Feminism in Chili's Novel Creation%刍议池莉小说创作中的女性主义

    Institute of Scientific and Technical Information of China (English)

    王俊忠; 刘雪飞

    2017-01-01

    Chili's novels always revolve around women.Even in the works about the man, women still play an important role in it.She subverts the traditional female images, which is pioneering and innovative.In women in her works is characterized with the consciousness of ego negation, economic independente and personality liberation.This paper explores the creation background and the implication of feminism.%池莉小说作品中的主角几乎都是以女性为主体,其中涉及男性的作品,女性也在其中充当了重要角色?池莉小说颠覆了传统意义上的女性形象,具有一定创新性,20世纪90年代后的池莉小说创作主线为写实女性创作,主要凸显了女性的自我否定意识?经济独立意识以及个性解放意识,对日后女性小说的创作产生了十分深远的影响.从池莉小说创作的背影以及其中的女性形象等方面进行深入分析,并结合文本解读,全面阐述池莉小说创作中的女性主义.

  12. Argentine – Chili : Une si longue frontière Argentina – Chile: Such a long boundary Argentina – Chile: Una frontera tan larga

    Directory of Open Access Journals (Sweden)

    Sébastien Velut

    2009-10-01

    Full Text Available Cet article aborde l’intégration sud américaine à partir de l’examen de la très longue frontière entre le Chili et l’Argentine et de sa configuration matérielle. Son tracé, des traités internationaux au terrain, a été une opération compliquée étalée sur plus d’un siècle. La limite est recoupée par les grands itinéraires transcontinentaux, qui jouent un rôle majeur dans les projets politiques d’intégration sud américaine. Les dispositifs de passages, les réseaux urbains et routiersThis paper explores South American regional integration from the vantage point of the very long boundary between Chile and Argentina and is material configurations. The drawing of this very long border, from international treaties to field, was a complex operation lasting more than one century. The limit is intersected by transcontinental itineraries that play a major role in the political projects of South American integration. Crossing devices, urban and road networks and exchanges define regional units.Este artículo estudia la integración sur Americana a partir de la muy larga frontera entre Chile y Argentina y sus configuraciones materiales. El dibujo de la frontera, desde los tratados internacionales hasta el terreno, ha sido una operación compleja que se extendió por más de un siglo. El límite se encuentra recortado por los grandes ejes transcontinentales, que juegan un papel central en los proyectos políticos de integración sur-americana. Los dispositivos de intercambio, las redes urbanas y de caminos y los intercambios definen unidades regionales.

  13. Simultaneous Analysis of 3-MCPD and 1,3-DCP in Asian Style Sauces Using QuEChERS Extraction and Gas Chromatography–Triple Quadrupole Mass Spectrometry

    Science.gov (United States)

    Genualdi, Susan; Nyman, Patricia; DeJager, Lowri

    2017-01-01

    Acid hydrolyzed vegetable protein (aHVP) is used for flavoring a wide variety of foods and also in the production of nonfermented soy sauce. During the production of aHVP, chloropropanols including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3 dichloropropane-2-ol (1,3-DCP) can be formed through the reaction of the hydrochloric acid catalyst and residual fat and the reaction of 3-MCPD with acetic acid, respectively. 3-MCPD is a carcinogen, and 1,3-DCP has been classified as a genotoxic carcinogen. The European Union (EU) has set a maximum concentration of 0.02 mg/kg of 3-MCPD in aHVP, and the Food and Drug Administration (FDA) set a guidance limit of 1 mg/kg of 3-MCPD in aHVP. 1,3-DCP is not an approved food additive, and the Joint FAO/WHO Expert Committee on Food Additives (JEFCA) has set a limit at 0.005 mg/kg, which is close to the estimated method detection limit. Currently there are few analytical methods for the simultaneous determination of 3-MCPD and 1,3-DCP without derivatization due to differences in their physical chemical properties and reactivity. A new method was developed using QuEChERS (quick, easy, cheap, effective, rugged, and safe) with direct analysis of the extract without derivatization using gas chromatography–triple quadrupole mass spectrometry (GC-QQQ). Additionally, a market sampling of 60 soy sauce samples was performed in 2015 to determine if concentrations have changed since the FDA limit was set in 2008. The sampling results were compared between the new QuEChERS method and a method using phenylboronic acid (PBA) as a derivatizing agent for 3-MCPD analysis. The concentrations of 3-MCPD detected in soy sauce samples collected in 2015 (3-MCPD below current regulatory limits PMID:28064506

  14. Simultaneous Analysis of 3-MCPD and 1,3-DCP in Asian Style Sauces Using QuEChERS Extraction and Gas Chromatography-Triple Quadrupole Mass Spectrometry.

    Science.gov (United States)

    Genualdi, Susan; Nyman, Patricia; DeJager, Lowri

    2017-02-01

    Acid hydrolyzed vegetable protein (aHVP) is used for flavoring a wide variety of foods and also in the production of nonfermented soy sauce. During the production of aHVP, chloropropanols including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3 dichloropropane-2-ol (1,3-DCP) can be formed through the reaction of the hydrochloric acid catalyst and residual fat and the reaction of 3-MCPD with acetic acid, respectively. 3-MCPD is a carcinogen, and 1,3-DCP has been classified as a genotoxic carcinogen. The European Union (EU) has set a maximum concentration of 0.02 mg/kg of 3-MCPD in aHVP, and the Food and Drug Administration (FDA) set a guidance limit of 1 mg/kg of 3-MCPD in aHVP. 1,3-DCP is not an approved food additive, and the Joint FAO/WHO Expert Committee on Food Additives (JEFCA) has set a limit at 0.005 mg/kg, which is close to the estimated method detection limit. Currently there are few analytical methods for the simultaneous determination of 3-MCPD and 1,3-DCP without derivatization due to differences in their physical chemical properties and reactivity. A new method was developed using QuEChERS (quick, easy, cheap, effective, rugged, and safe) with direct analysis of the extract without derivatization using gas chromatography-triple quadrupole mass spectrometry (GC-QQQ). Additionally, a market sampling of 60 soy sauce samples was performed in 2015 to determine if concentrations have changed since the FDA limit was set in 2008. The sampling results were compared between the new QuEChERS method and a method using phenylboronic acid (PBA) as a derivatizing agent for 3-MCPD analysis. The concentrations of 3-MCPD detected in soy sauce samples collected in 2015 (3-MCPD below current regulatory limits.

  15. Neuroprotective and antioxidant activities of bamboo salt soy sauce against H2O2-induced oxidative stress in rat cortical neurons.

    Science.gov (United States)

    Jeong, Jong Hee; Noh, Min-Young; Choi, Jae-Hyeok; Lee, Haiwon; Kim, Seung Hyun

    2016-04-01

    Bamboo salt (BS) and soy sauce (SS) are traditional foods in Asia, which contain antioxidants that have cytoprotective effects on the body. The majority of SS products contain high levels of common salt, consumption of which has been associated with numerous detrimental effects on the body. However, BS may be considered a healthier substitute to common salt. The present study hypothesized that SS made from BS, known as bamboo salt soy sauce (BSSS), may possess enhanced cytoprotective properties; this was evaluated using a hydrogen peroxide (H 2 O 2 )-induced neuronal cell death rat model. Rat neuronal cells were pretreated with various concentrations (0.001, 0.01, 0.1, 1 and 10%) of BSSS, traditional soy sauce (TRSS) and brewed soy sauce (BRSS), and were subsequently exposed to H 2 O 2 (100 µM). The viability of neuronal cells, and the occurrence of DNA fragmentation, was subsequently examined. Pretreatment of neuronal cells with TRSS and BRSS reduced cell viability in a concentration-dependent manner, whereas neuronal cells pretreated with BSSS exhibited increased cell viability, as compared with non-treated neuronal cells. Furthermore, neuronal cells pretreated with 0.01% BSSS exhibited the greatest increase in viability. Exposure of neuronal cells to H 2 O 2 significantly increased the levels of reactive oxygen species (ROS), B-cell lymphoma 2-associated X protein, poly (ADP-ribose), cleaved poly (ADP-ribose) polymerase, cytochrome c , apoptosis-inducing factor, cleaved caspase-9 and cleaved caspase-3, in all cases. Pretreatment of neuronal cells with BSSS significantly reduced the levels of ROS generated by H 2 O 2 , and increased the levels of phosphorylated AKT and phosphorylated glycogen synthase kinase-3β. Furthermore, the observed effects of BSSS could be blocked by administration of 10 µM LY294002, a phosphatidylinositol 3-kinase inhibitor. The results of the present study suggested that BSSS may exert positive neuroprotective effects against H 2 O 2

  16. Soy Sauce Residue Oil Extracted by a Novel Continuous Phase Transition Extraction under Low Temperature and Its Refining Process.

    Science.gov (United States)

    Zhao, Lichao; Zhang, Yong; He, Liping; Dai, Weijie; Lai, Yingyi; Yao, Xueyi; Cao, Yong

    2014-04-09

    On the basis of previous single-factor experiments, extraction parameters of soy sauce residue (SSR) oil extracted using a self-developed continuous phase transition extraction method at low temperature was optimized using the response surface methodology. The established optimal conditions for maximum oil yield were n-butane solvent, 0.5 MPa extraction pressure, 45 °C temperature, 62 min extraction time, and 45 mesh raw material granularity. Under these conditions, the actual yield was 28.43% ± 0.17%, which is relatively close to the predicted yield. Meanwhile, isoflavone was extracted from defatted SSR using the same method, but the parameters and solvent used were altered. The new solvent was 95% (v/v) ethanol, and extraction was performed under 1.0 MPa at 60 °C for 90 min. The extracted isoflavones, with 0.18% ± 0.012% yield, mainly comprised daidzein and genistein, two kinds of aglycones. The novel continuous phase transition extraction under low temperature could provide favorable conditions for the extraction of nonpolar or strongly polar substances. The oil physicochemical properties and fatty acids compositions were analyzed. Results showed that the main drawback of the crude oil was the excess of acid value (AV, 63.9 ± 0.1 mg KOH/g) and peroxide value (POV, 9.05 ± 0.3 mmol/kg), compared with that of normal soybean oil. However, through molecular distillation, AV and POV dropped to 1.78 ± 0.12 mg KOH/g and 5.9 ± 0.08 mmol/kg, respectively. This refined oil may be used as feedstuff oil.

  17. The simultaneous separation and determination of chloropropanols in soy sauce and other flavoring with gas chromatography-mass spectrometry in negative chemical and electron impact ionization modes.

    Science.gov (United States)

    Xu, Xiaomin; Ren, Yiping; Wu, Pinggu; Han, Jianlong; Shen, Xianghong

    2006-02-01

    Both gas chromatography-mass spectrometry in electron ionization (GC-MS-EI) and negative chemical ionization (GC-MS-NCI) modes are reported in this paper for the simultaneous determination of 1,3-dichloropropan-2-ol (1,3-DCP), 2,3-dichloropropan-1-ol (2,3-DCP), 3-chloropropane-1,2-diol (3-MCPD) and 2-chloropropane-1,3-diol (2-MCPD) in soy sauce and other flavoring. D(5)-3-MCPD (for 3-MCPD and 2-MCPD) and d(5)-1,3-DCP (for 1,3-DCP and 2,3-DCP) were used as the deuterium isotopic labelled internal standards. The feasibility of using heptafluorobutyric anhydride modified with triethylamine (HFBA-Et(3)N) as a new derivatization reagent to replace heptafluorobutyrylimidazole (HFBI) is proposed. Liquid/liquid extraction with hexane was introduced for high lipid content samples. A small survey was carried out of soy sauces (103 samples) and instant noodles (45 samples) and the applicability of GC-MS-NCI and GC-MS-EI was assessed in these different matrices.

  18. Antioxidative effects of fermented sesame sauce against hydrogen peroxide-induced oxidative damage in LLC-PK1 porcine renal tubule cells

    Science.gov (United States)

    Song, Jia-Le; Choi, Jung-Ho; Seo, Jae-Hoon; Kil, Jeung-Ha

    2014-01-01

    BACKGROUND/OBJECTIVES This study was performed to investigate the in vitro antioxidant and cytoprotective effects of fermented sesame sauce (FSeS) against hydrogen peroxide (H2O2)-induced oxidative damage in renal proximal tubule LLC-PK1 cells. MATERIALS/METHODS 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical (•OH), and H2O2 scavenging assay was used to evaluate the in vitro antioxidant activity of FSeS. To investigate the cytoprotective effect of FSeS against H2O2-induced oxidative damage in LLC-PK1 cells, the cellular levels of reactive oxygen species (ROS), lipid peroxidation, and endogenous antioxidant enzymes including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px) were measured. RESULTS The ability of FSeS to scavenge DPPH, •OH and H2O2 was greater than that of FSS and AHSS. FSeS also significantly inhibited H2O2-induced (500 µM) oxidative damage in the LLC-PK1 cells compared to FSS and AHSS (P sauces, FSeS also significantly increased cellular CAT, SOD, and GSH-px activities and mRNA expression (P < 0.05). CONCULUSIONS These results from the present study suggest that FSeS is an effective radical scavenger and protects against H2O2-induced oxidative damage in LLC-PK1 cells by reducing ROS levels, inhibiting lipid peroxidation, and stimulating antioxidant enzyme activity. PMID:24741396

  19. Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce.

    Science.gov (United States)

    Devanthi, Putu Virgina Partha; Linforth, Robert; El Kadri, Hani; Gkatzionis, Konstantinos

    2018-08-15

    This study investigated the application of water-oil-water (W 1 /O/W 2 ) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl and/or substitution with KCl. Z. rouxii and T. halophilus were incorporated in the internal W 1 and external W 2 phase of DE, respectively. NaCl reduction and substitution promoted T. halophilus growth to 8.88 log CFU/mL, accompanied with faster sugar depletion and enhanced lactic acid production. Reducing NaCl without substitution increased the final pH (5.49) and decreased alcohols, acids, esters, furan and phenol content. However, the application of DE resulted in moromi with similar microbiological and physicochemical characteristics to that of high-salt. Principal component analysis of GC-MS data demonstrated that the reduced-salt moromi had identical aroma profile to that obtained in the standard one, indicating the feasibility of producing low-salt soy sauce without compromising its quality. Copyright © 2018 Elsevier Ltd. All rights reserved.

  20. Space Flight Research Relevant to Health, Physical Education, and Recreation. With Particular Reference to Skylab’s Life Science Experiments

    Science.gov (United States)

    1979-06-01

    chicken and gravy, chicken and rice, eggs (scrambled), green beans, macaroni and cheese, pea soup, peas (creamed), peach am- brosia with pecans, pork...butter- scotch pudding, catsup, chili with meat, fruit jam, hot dogs (tomato sauce), lemon pudding, meatballs and sauce, peaches, peanut butter

  1. Using Herbs and Spices/Preparing Sauces and Gravies. Learning Activity Pack and Instructor's Guide 5.11. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

  2. A comparison of plasma and prostate lycopene in response to typical servings of tomato soup, sauce or juice in men before prostatectomy.

    Science.gov (United States)

    Grainger, Elizabeth M; Hadley, Craig W; Moran, Nancy E; Riedl, Kenneth M; Gong, Michael C; Pohar, Kamal; Schwartz, Steven J; Clinton, Steven K

    2015-08-28

    Tomato product consumption and estimated lycopene intake are hypothesised to reduce the risk of prostate cancer. To define the impact of typical servings of commercially available tomato products on resultant plasma and prostate lycopene concentrations, men scheduled to undergo prostatectomy (n 33) were randomised either to a lycopene-restricted control group ( < 5 mg lycopene/d) or to a tomato soup (2-2¾ cups prepared/d), tomato sauce (142-198 g/d or 5-7 ounces/d) or vegetable juice (325-488 ml/d or 11-16·5 fluid ounces/d) intervention providing 25-35 mg lycopene/d. Plasma and prostate carotenoid concentrations were measured by HPLC. Tomato soup, sauce and juice consumption significantly increased plasma lycopene concentration from 0·68 (sem 0·1) to 1·13 (sem 0·09) μmol/l (66 %), 0·48 (sem 0·09) to 0·82 (sem 0·12) μmol/l (71 %) and 0·49 (sem 0·12) to 0·78 (sem 0·1) μmol/l (59 %), respectively, while the controls consuming the lycopene-restricted diet showed a decline in plasma lycopene concentration from 0·55 (sem 0·60) to 0·42 (sem 0·07) μmol/l ( - 24 %). The end-of-study prostate lycopene concentration was 0·16 (sem 0·02) nmol/g in the controls, but was 3·5-, 3·6- and 2·2-fold higher in tomato soup (P= 0·001), sauce (P= 0·001) and juice (P= 0·165) consumers, respectively. Prostate lycopene concentration was moderately correlated with post-intervention plasma lycopene concentrations (r 0·60, P =0·001), indicating that additional factors have an impact on tissue concentrations. While the primary geometric lycopene isomer in tomato products was all-trans (80-90 %), plasma and prostate isomers were 47 and 80 % cis, respectively, demonstrating a shift towards cis accumulation. Consumption of typical servings of processed tomato products results in differing plasma and prostate lycopene concentrations. Factors including meal composition and genetics deserve further evaluation to determine their impacts on lycopene absorption and

  3. Aasta Suurim Film? / Chili Palmer

    Index Scriptorium Estoniae

    Palmer, Chili

    2002-01-01

    Peter Jacksoni esimene film J.R.R. Tolkieni triloogia "Sõrmuste isand" alusel - "Sõrmuse vennaskond", ("The Lord of the Rings : The Fellowship of the Ring") : Uus-Meremaa, Ameerika Ühendriigid 2001

  4. Office and ambulatory blood pressure control with a fixed-dose combination of candesartan and hydrochlorothiazide in previously uncontrolled hypertensive patients: results of CHILI CU Soon

    Directory of Open Access Journals (Sweden)

    Bramlage P

    2011-12-01

    Full Text Available Thomas Mengden1, Reinhold Hübner2, Peter Bramlage31Kerckhoff-Klinik GmbH, Bad Nauheim, 2Takeda Pharma GmbH, Aachen, 3Institut für Kardiovaskuläre Pharmakologie und Epidemiologie, Mahlow, GermanyBackground: Fixed-dose combinations of candesartan 32 mg and hydrochlorothiazide (HCTZ have been shown to be effective in clinical trials. Upon market entry we conducted a noninterventional study to document the safety and effectiveness of this fixed-dose combination in an unselected population in primary care and to compare blood pressure (BP values obtained during office measurement (OBPM with ambulatory blood pressure measurement (ABPM.Methods: CHILI CU Soon was a prospective, noninterventional, noncontrolled, open-label, multicenter study with a follow-up of at least 10 weeks. High-risk patients aged ≥18 years with previously uncontrolled hypertension were started on candesartan 32 mg in a fixed-dose combination with either 12.5 mg or 25 mg HCTZ. OBPM and ABPM reduction and adverse events were documented.Results: A total of 4131 patients (52.8% male with a mean age of 63.0 ± 11.0 years were included. BP was 162.1 ± 14.8/94.7 ± 9.2 mmHg during office visits at baseline. After 10 weeks of candesartan 32 mg/12.5 mg or 25 mg HCTZ, mean BP had lowered to 131.7 ± 10.5/80.0 ± 6.6 mmHg (P < 0.0001 for both comparisons. BP reduction was comparable irrespective of prior or concomitant medication. In patients for whom physicians regarded an ABPM to be necessary (because of suspected noncontrol over 24 hours, ABP at baseline was 158.2/93.7 mmHg during the day and 141.8/85.2 mmHg during the night. At the last visit, BP had significantly reduced to 133.6/80.0 mmHg and 121.0/72.3 mmHg, respectively, resulting in 20.8% being normotensive over 24 hours (<130/80 mmHg. The correlation between OBPM and ABPM was good (r = 0.589 for systolic BP and r = 0.389 for diastolic BP during the day. Of those who were normotensive upon OBPM, 35.1% had high ABPM during the

  5. Contrôle du marché informel à l’heure de la mondialisation des échanges. Le cas des antirétroviraux au Chili

    Science.gov (United States)

    Brousselle, Astrid; Morales, Cristián

    2013-01-01

    Résumé Les nouveaux médicaments pour le VIH/sida ont créé des besoins d’accessibilité aux traitements que les gouvernements n’ont pas toujours réussi à couvrir. Il en résulte l’émergence d’un marché informel des ARV. Par l’analyse de la situation au Chili, nous traitons des différents créneaux d’approvisionnement, des conséquences de l’existence d’un tel marché, ainsi que des moyens envisageables pour réduire les effets indésirables. Les aspects tant microéconomiques que macroéconomiques concernant le marché et l’accessibilité aux médicaments sont abordés. PMID:23997580

  6. DMPP-enhanced control efficacy of chili pepper Phytophthora blight using ammonium bicarbonate:Action effects and mechanisms%DMPP 增强碳酸氢铵防控辣椒疫病的效果与机制

    Institute of Scientific and Technical Information of China (English)

    曹云; 王光飞; 郭德杰; 马艳; 罗德旭; 孙玉东; 汪国莲

    2016-01-01

    Phytophthora blight of chili pepper, caused by oomycetes of Phytophthora capsici, has been reported to be a key limiting factor of chili pepper production worldwide. Increased public interest in protecting the environment and human health has prompted research in agronomic strategies that reduce the use of fungicides. Alternative control methods with high efficacy, low cost and limited environmental effect are high-priority research areas for sustainable agriculture. Under the same incubation conditions (soil moisture of 60% of field capacity, temperature of 25 ℃ and inoculation concentration of P. capsici of 500 CFU·g-1), DMPP (1% applied pure N) and ammonium bicarbonate (AB) [100 mg(N)·kg-1] were added tofluvo-aquic soil and incubated for 15 d. Soil without any addition of DMPP and/or AB was set as the control. After incubation, DMPP or AB-treated soil was used to grow chili pepper in a pot experiment for 28 d. The effect of DMPP and AB application on disease incidence of Phytophthora blight of chili pepper was then compared. The soil physio-chemical and microbial responses (soil pH, electric conductivity, concentrations of different forms of nitrogen; numbers of total bacteria, fungi, P. capsici and ammonia-oxidizing bacteria) to the addition of DMPP and AB were determined. The relationship between Phytophthora blight disease incidence and soil phyiso-chemical and microbial characteristics was evaluated. The aim of the study was to investigate the control effects of DMPP-enhanced ammonium biocarbonate on Phytophthora blight of chili pepper and correlation with soil physio-chemical properties, and provided technological support for control of Phytophthora blight of chili pepper of greenhouse. The results suggested that compared with the control, the contents of soil ammonium nitrogen in DMPP and DMPP+AB treatments were higher, and the contents of nitrate and nitrite nitrogen significantly lower. The application of DMPP for 15 d decreased copied gene numbers

  7. Précipitation d'altitude du nord-Chili, origine des sources de vapeur et données isotopiques

    Directory of Open Access Journals (Sweden)

    1998-01-01

    Full Text Available Des échantillons de précipitations ont été recueillis sur les Altiplanos arides du nord-Chili et du sud-Bolivie entre juillet 1994 et mars 1997. Une station météorologique automatique a été installée à 4 300 m d’altitude (Quisquiro, 23,21°S et 67,25°O. Les événements pluvieux sont plus nombreux de décembre à mars pendant l’été austral. Les 126 analyses en isotopes stables (18O et 2H des événements pluvieux, mettent en évidence un large domaine de variations pour la période considérée (210 ‰ en  2H et 25 ‰ en  18O. La droite météorique locale calculée à Quisquiro s’écarte de la droite mondiale ( 2H = 8,2  18O + 16,6 ‰, r2=0,98. Les valeurs moyennes de l’excès en deutérium sont très différentes pour les événements sporadiques de l’hiver austral (d=9,7 ‰ et pour les précipitations de l’été (d=15,2 ‰. Outre la source de vapeur d’origine atlantique et afin d’expliquer la nature isotopique des précipitations de cette région, on peut envisager la contribution d’eau évaporée localement et/ou de vapeur originaire de l’océan Pacifique tropical. PRECIPITACIONES EN ALTITUD DEL NORTE DE CHILE, ORIGEN DE LAS FUENTES DE HUMEDAD Y DATOS ISOTÓPICOS. Se recolectaron muestras de precipitaciones en los Altiplanos áridos del norte de Chile y del sur de Bolivia entre julio de 1994 y marzo de 1997. Se montó una estación meteorológica automática a 4 360 m de altura (Quisquiro, 23,21°S et 67,25°O. Los análisis de isótopos estables (18O et 2H de los eventos lluviosos, que occuren principalmente durante el verano austral (esencialmente entre diciembre y marzo, ponen en evidencia un amplio campo de variaciones durante la época considerada (210 ‰ en  2H et 25 ‰ en  18O. La recta meteórica local calculada en Quisquiro ( 2H = 8,2  18O + 16,6 ‰, r2=0,98 se aparta de la recta mundial. El promedio del excedente de deuterio es muy diferente para los

  8. APMP.QM-S8: determination of mass fraction of benzoic acid, methyl paraben and n-butyl paraben in soy sauce

    Science.gov (United States)

    Teo, Tang Lin; Gui, Ee Mei; Lu, Ting; Sze Cheow, Pui; Giannikopoulou, Panagiota; Kakoulides, Elias; Lampi, Evgenia; Choi, Sik-man; Yip, Yiu-chung; Chan, Pui-kwan; Hui, Sin-kam; Wollinger, Wagner; Carvalho, Lucas J.; Garrido, Bruno C.; Rego, Eliane C. P.; Ahn, Seonghee; Kim, Byungjoo; Li, Xiuqin; Guo, Zhen; Styarini, Dyah; Aristiawan, Yosi; Putri Ramadhaningtyas, Dillani; Aryana, Nurhani; Ebarvia, Benilda S.; Dacuaya, Aaron; Tongson, Alleni; Aganda, Kim Christopher; Junvee Fortune, Thippaya; Tangtrirat, Pradthana; Mungmeechai, Thanarak; Ceyhan Gören, Ahmet; Gündüz, Simay; Yilmaz, Hasibe

    2017-01-01

    The supplementary comparison APMP.QM-S8: determination of mass fraction of benzoic acid, methyl paraben and n-butyl paraben in soy sauce was coordinated by the Health Sciences Authority, Singapore under the auspices of the Organic Analysis Working Group (OAWG) of the Comité Consultatif pour la Quantité de Matière (CCQM). Ten national metrology institutes (NMIs) or designated institutes (DIs) participated in the comparison. All the institutes participated in the comparison for benzoic acid, while six NMIs/DIs participated in the comparison for methyl paraben and n-butyl paraben. The comparison was designed to enable participating institutes to demonstrate their measurement capabilities in the determination of common preservatives in soy sauce, using procedure(s) that required simple sample preparation and selective detection in the mass fraction range of 50 to 1000 mg/kg. The demonstrated capabilities can be extended to include other polar food preservatives (e.g. sorbic acid, propionic acid and other alkyl benzoates) in water, aqueous-based beverages (e.g. fruit juices, tea extracts, sodas, sports drinks, etc) and aqueous-based condiments (e.g. vinegar, fish sauce, etc). Liquid--liquid extraction and/or dilution were applied, followed by instrumental analyses using LC-MS/MS, LC-MS, GC-MS (with or without derivatisation) or HPLC-DAD. Isotope dilution mass spectrometry was used for quantification, except in the case of a participating institute, where external calibration method was used for quantification of all three measurands. The assigned Supplementary Comparison Reference Values (SCRVs) were the medians of ten results for benzoic acid, six results for methyl paraben and six results for n-butyl paraben. Benzoic acid was assigned a SCRV of 154.55 mg/kg with a combined standard uncertainty of 0.94 mg/kg, methyl paraben was assigned a SCRV of 100.95 mg/kg with a combined standard uncertainty of 0.40 mg/kg, and n-butyl paraben was assigned a SCRV of 99.05 mg

  9. LINEAMIENTOS PARA LA FORMULACIÓN DE PAGOS POR SERVICIOS AMBIENTALES. ESTUDIO DE CASO: ALTA CUENCA DEL RÍO SAUCE GRANDE. ARGENTINA

    Directory of Open Access Journals (Sweden)

    Gerardo Andrés Denegri

    2010-01-01

    Full Text Available Los objetivos de este trabajo son: presentar un diagnóstico integral de los principales problemas ambientales generados a partir de la pérdida de suelo por erosión hídrica superficial y exponer los principales lineamientos para la formulación del PSA de la Cuenca Alta del Río Sauce Grande. Metodológicamente se procedió a caracterizar el área en estudio, cuantificar la degradación por erosión hídrica superficial, describir las actividades productivas, conocer los principales consumidores de agua, definir los principales actores del sistema, e identificar los Servicios Ambientales, factibles de ser incluidos en un sistema de PSA. La cuenca presenta procesos erosivos de diferente magnitud y en algunas zonas dificultades en el abastecimiento de agua para la población. Existe un proceso de cambio en el uso de suelo de ganadero a agrícola y a turismo rural. Se concluye que en la cuenca existen condiciones para la implementación de un PSA porque se detectaron dos servicios ambientales factibles de ser pagados: agua y paisaje, con demanda creciente y existen actores e instituciones factibles de ejecutarlo.

  10. Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: Towards the production of different soy sauce flavors.

    Science.gov (United States)

    Zhao, Guozhong; Hou, Lihua; Yao, Yunping; Wang, Chunling; Cao, Xiaohong

    2012-07-16

    Aspergillus oryzae plays a central role in soybean fermentation, particularly in its contribution to the flavor of soy sauce. We present a comparative assessment of the intracellular differences between wild-type strain 3.042 and mutant strain A100-8, at the proteome level. 522 different protein spots were identified by MALDI-TOF MS, with 134 spots being confirmed by MALDI-TOF MS/MS. Of these, 451 were differentially expressed proteins (DEPs). There was at least a two-fold increase for 288 spots, and at least a two-fold decrease for 163 spots, in strain A100-8 when compared to 3.042. Further analysis showed that 63 of the more abundant proteins were involved in glycolysis and the citrate cycle; 43 more abundant proteins and 10 less abundant proteins were related to amino acid biosynthesis and metabolism; two of the more abundant proteins were involved in vitamin biosynthesis; and five of the more abundant proteins and four of the less abundant proteins were related to secondary metabolites. Moreover, quantitative real time PCR showed that the mRNA expression levels of six typical genes we selected were consistent with changes in protein expression. We postulate that there may be a relationship between DEPs and the flavor formation mechanism in A. oryzae. Crown Copyright © 2012. Published by Elsevier B.V. All rights reserved.

  11. Social mobilization and social marketing to promote NaFeEDTA-fortified soya sauce in an iron-deficient population through a public-private partnership.

    Science.gov (United States)

    Wang, Bo; Zhan, Siyan; Sun, Jing; Lee, Liming

    2009-10-01

    The present pilot project aimed to assess the effectiveness of social mobilization and social marketing in improving knowledge, attitudes and practices (KAP) and Fe status in an Fe-deficient population. In an uncontrolled, before-after, community-based study, social mobilization and social marketing strategies were applied. The main outcomes included KAP and Hb level and were measured at baseline, 1 year later and 2 years later. One urban county and two rural counties in Shijiazhuang Municipality, Hebei Province, China. Adult women older than 20 years of age and young children aged from 3 to 7 years were selected from three counties to attend the evaluation protocol. After 1 year, most knowledge and attitudes had changed positively towards the prevention and control of anaemia. The percentage of women who had adopted NaFeEDTA-fortified soya sauce increased from 8.9% to 36.6% (P children. Social mobilization and social marketing activities had a positive impact on the KAP of adult women, and resulted in marked improvements in Hb levels in both adult women and young children. This should be recommended as a national preventive strategy to prevent and control Fe deficiency and Fe-deficiency anaemia.

  12. Placing Salt/Soy Sauce at Dining Tables and Out-Of-Home Behavior Are Related to Urinary Sodium Excretion in Japanese Secondary School Students

    Directory of Open Access Journals (Sweden)

    Masayuki Okuda

    2017-11-01

    Full Text Available We investigated whether home environment, salt knowledge, and salt-use behavior were associated with urinary sodium (Na excretion in Japanese secondary school students. Students (267; mean age, 14.2 years from Suo-Oshima, Japan, collected three overnight urine samples and completed a salt environment/knowledge/behavior questionnaire. A subset of students (n = 66 collected, on non-consecutive days, two 24 h urine samples, and this subset was used to derive a formula for estimating 24 h Na excretion. Generalized linear models were used to examine the association between salt environment/knowledge/behavior and Na excretions. Students that had salt or soy sauce placed on the dining table during meals excreted more Na than those that did not (pfor trend < 0.05. A number of foods to which the students added seasonings were positively associated with Na excretion (pfor trend = 0.005. The students who frequently bought foods at convenience stores or visited restaurants excreted more Na in urine than those who seldom bought foods (pfor trend < 0.05. Knowledge about salt or discretionary seasoning use was not significantly associated with Na excretion. The associations found in this study indicate that home environment and salt-use behavior may be a target for a public health intervention to reduce salt intake of secondary school students.

  13. Placing Salt/Soy Sauce at Dining Tables and Out-Of-Home Behavior Are Related to Urinary Sodium Excretion in Japanese Secondary School Students.

    Science.gov (United States)

    Okuda, Masayuki; Asakura, Keiko; Sasaki, Satoshi

    2017-11-28

    We investigated whether home environment, salt knowledge, and salt-use behavior were associated with urinary sodium (Na) excretion in Japanese secondary school students. Students (267; mean age, 14.2 years) from Suo-Oshima, Japan, collected three overnight urine samples and completed a salt environment/knowledge/behavior questionnaire. A subset of students ( n = 66) collected, on non-consecutive days, two 24 h urine samples, and this subset was used to derive a formula for estimating 24 h Na excretion. Generalized linear models were used to examine the association between salt environment/knowledge/behavior and Na excretions. Students that had salt or soy sauce placed on the dining table during meals excreted more Na than those that did not ( p for trend trend = 0.005). The students who frequently bought foods at convenience stores or visited restaurants excreted more Na in urine than those who seldom bought foods ( p for trend < 0.05). Knowledge about salt or discretionary seasoning use was not significantly associated with Na excretion. The associations found in this study indicate that home environment and salt-use behavior may be a target for a public health intervention to reduce salt intake of secondary school students.

  14. Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce.

    Science.gov (United States)

    Cho, T J; Kim, N H; Kim, S A; Song, J H; Rhee, M S

    2016-12-05

    Knowing the survival characteristics of foodborne pathogens in raw ready-to-eat (RTE) seafood is the key to predicting whether they pose a microbiological hazard. The present study examined the survival of Escherichia coli O157:H7, Salmonella Typhimurium, Vibrio parahaemoliticus, Listeria monocytogenes, and Staphylococcus aureus in raw RTE crab marinated in soy sauce. Inoculated crabs (initial bacterial population=4.1-4.4logCFU/g) were immersed in soy sauce and then stored at refrigeration (5°C) or room temperature (22°C) for up to 28days. At 5°C, all bacteria (except V. parahaemolyticus) survived in crab samples until Day 28 (counts of 1.4, 1.6, 3.1, 3.2 log CFU/g for E. coli O157:H7, S. Typhimurium, L. monocytogenes, and S. aureus, respectively). However, at 22°C, all tested bacteria were more susceptible to the antimicrobial effects of marination. Regardless of temperature, foodborne pathogens attached to crab samples were more resistant to marination than those suspended in soy sauce samples; however, the survival pattern for each species was different. Gram-positive bacteria were most resistant to marination conditions (high salinity, low pH), whereas V. parahaemolyticus was extremely susceptible. Marination is the only antibacterial step in the manufacturing processes; however, the results presented herein reveal that this is not sufficient to inactivate foodborne pathogens. In particular, the survival of pathogens on crabs at refrigeration temperature may pose a major hazard for the consumption of raw RTE seafood. Thus, appropriate decontamination methods and implementation of safety management practices are needed. This study provides predictive microbiological information of foodborne pathogens in raw RTE seafood with marination. Copyright © 2016 Elsevier B.V. All rights reserved.

  15. Study of radiation in fresh tomatoes (lycopersicon esculentum Mill) and in the levels of sauce lycopene; Estudo da radiacao ionizante em tomates in natura (lycopersicum esculentum Mill) e no teor de licopeno do molho

    Energy Technology Data Exchange (ETDEWEB)

    Fabbri, Adriana Diaz Toni

    2009-07-01

    The purpose of the present study was to determine the effects of ionizing radiation in tomatoes (Lycopersicon esculentum Mill) and at the same time to evaluate the influence of irradiation on the content of lycopene in a sauce made with these fruits irradiated. For this reason tomatoes were subjected to five treatments: control, T1 (0.25 kGy), T2 (0.5 kGy), T3 (1.0 kGy) and T4 (2.0 kGy) and evaluated at 3, 6, 9, 12, 15 and 20 days after irradiation, for the following analysis: maturity, texture, color, soluble solids, pH, acidity and total mass. Measurements were made of lycopene in fresh tomatoes and sauce by open column chromatography according to the ripening of them. The results showed that only the mass was not significantly different (p> 0.05). Treatments 1 and 2 proved to be effective in delaying the maturation and in the maintenance of firm texture (p <0.05). While T4 caused chemical reactions in the structure of tomato, compelling it to mature earlier because of pectin degradation. The completion of a sauce made from tomatoes irradiated to 0.25 kGy, didn't show a significant difference (p> 0.05) when compared to control. However, it didn't indicate lycopene degradation, as the doses of 1.0 and 2.0 kGy. Thus we can conclude that low doses are effective for maintaining pH, firmness, delayed senescence, mass and, in addition to not degrading the major bioactive compound of tomato, lycopene, suggest a higher bioavailability of this one, depending on the radiation application. (author)

  16. EVALUASI POTENSI KECAP MANIS SEBAGAI PEMBAWA FORTIFIKAN NaFeEDTA: TINJAUAN PENGARUH ASUPAN KECAP KEDELAI MANIS HASIL FORTIFIKASI TERHADAP PENINGKATAN BIOAVAILABILITAS ZAT BESI FORTIFIKAN Potency of Sweet Soy Sauce as Vehicle for NaFeEDTA Fortificant: Eff

    Directory of Open Access Journals (Sweden)

    Sri Naruki

    2012-05-01

    Full Text Available In order to investigate potency of sweet soy sauce as vehicle  for �aFeEDTA fortificant, the effect of sweet soy sauce intake on iron bioavailability of NaFeEDTA, was in vivo evaluated. The bioavailability was determined in Spague- Dawley rats using hemoglobin depletion-repletion method. Rats were iron depleted by feeding them iron-free diet. During the repletion period, iron-depleted rats were fed NaFeEDTA (0.35 mg Fe/day for their iron source of diet, withsweet soy sauce as fortification vehicle. Volume of soy sauce intake was varied from 0.0 to 0.7 mL/day. FeSO .7H O4 2(0.35 mg Fe/day, with H O as vehicle  was used as reference standard. The bioavailability of iron was expressed ashemoglobin regeneration efficiency (HRE. The volume of soy sauce intake which resulted in good bioavailabilitywas used for further study. The further study was done to evaluate the iron bioavailability of NaFeEDTA (dosage was varied from 0.175 to 1.4 mg Fe/day with fixed volume of the fortification vehicle intake (0.2 mL/day. Sweet soy sauce and H O were used as fortification vehicle, while FeSO .7H O (0.35 mg Fe/day, with H O as vehicle was used2 4 2 2as reference standard of fortificant.  The data showed that sweet soy sauce has a good potency  as fortification vehicle for NaFeEDTA. Intake of 0.2 mL of sweet soy sauce/day resulted in HRE of NaFeEDTA as high as HRE of standardFeSO .7H O. Furthermore, in compare with H O vehicle, the soy sauce resulted for higher HRE, higher iron absorp-4 2 2tion, and  higher iron retention, as well. It was found that increased intake of NaFeEDTA made HRE of NaFeEDTA,% A/I, and % R/I decreased. ABSTRAK Pengaruh kecap manis sebagai makanan pembawa terhadap peningkatan bioavailabilitas zat besi fortifikan �aFeEDTA, dievaluasi  secara in vivo, untuk mengetahui potensi kecap manis sebagai pembawa fortifikan tersebut. Bioavailabilitas ditentukan pada tikus Sprague-Dawley, menggunakan metoda deplesi-replesi hemoglobin. Selama

  17. Simultaneous Analysis of 3-MCPD and 1,3-DCP in Asian Style Sauces Using QuEChERS Extraction and Gas Chromatography���Triple Quadrupole Mass Spectrometry

    OpenAIRE

    Genualdi, Susan; Nyman, Patricia; DeJager, Lowri

    2017-01-01

    Acid hydrolyzed vegetable protein (aHVP) is used for flavoring a wide variety of foods and also in the production of nonfermented soy sauce. During the production of aHVP, chloropropanols including 3-monochloropropane-1,2-diol (3-MCPD) and 1,3 dichloropropane-2-ol (1,3-DCP) can be formed through the reaction of the hydrochloric acid catalyst and residual fat and the reaction of 3-MCPD with acetic acid, respectively. 3-MCPD is a carcinogen, and 1,3-DCP has been classified as a genotoxic carcin...

  18. Avocado Consumption Enhances Human Postprandial Provitamin A Absorption and Conversion from a Novel High–β-Carotene Tomato Sauce and from Carrots12

    Science.gov (United States)

    Kopec, Rachel E.; Cooperstone, Jessica L.; Schweiggert, Ralf M.; Young, Gregory S.; Harrison, Earl H.; Francis, David M.; Clinton, Steven K.; Schwartz, Steven J.

    2014-01-01

    Dietary lipids have been shown to increase bioavailability of provitamin A carotenoids from a single meal, but the effects of dietary lipids on conversion to vitamin A during absorption are essentially unknown. Based on previous animal studies, we hypothesized that the consumption of provitamin A carotenoids with dietary lipid would enhance conversion to vitamin A during absorption compared with the consumption of provitamin A carotenoids alone. Two separate sets of 12 healthy men and women were recruited for 2 randomized, 2-way crossover studies. One meal was served with fresh avocado (Persea americana Mill), cultivated variety Hass (delivering 23 g of lipid), and a second meal was served without avocado. In study 1, the source of provitamin A carotenoids was a tomato sauce made from a novel, high–β-carotene variety of tomatoes (delivering 33.7 mg of β-carotene). In study 2, the source of provitamin A carotenoids was raw carrots (delivering 27.3 mg of β-carotene and 18.7 mg of α-carotene). Postprandial blood samples were taken over 12 h, and provitamin A carotenoids and vitamin A were quantified in triglyceride-rich lipoprotein fractions to determine baseline-corrected area under the concentration-vs.-time curve. Consumption of lipid-rich avocado enhanced the absorption of β-carotene from study 1 by 2.4-fold (P avocado enhanced the efficiency of conversion to vitamin A (as measured by retinyl esters) by 4.6-fold in study 1 (P avocado for maximum absorption and conversion to vitamin A, especially in populations in which vitamin A deficiency is prevalent. This trial was registered at clinicaltrials.gov as NCT01432210. PMID:24899156

  19. Avocado consumption enhances human postprandial provitamin A absorption and conversion from a novel high-β-carotene tomato sauce and from carrots.

    Science.gov (United States)

    Kopec, Rachel E; Cooperstone, Jessica L; Schweiggert, Ralf M; Young, Gregory S; Harrison, Earl H; Francis, David M; Clinton, Steven K; Schwartz, Steven J

    2014-08-01

    Dietary lipids have been shown to increase bioavailability of provitamin A carotenoids from a single meal, but the effects of dietary lipids on conversion to vitamin A during absorption are essentially unknown. Based on previous animal studies, we hypothesized that the consumption of provitamin A carotenoids with dietary lipid would enhance conversion to vitamin A during absorption compared with the consumption of provitamin A carotenoids alone. Two separate sets of 12 healthy men and women were recruited for 2 randomized, 2-way crossover studies. One meal was served with fresh avocado (Persea americana Mill), cultivated variety Hass (delivering 23 g of lipid), and a second meal was served without avocado. In study 1, the source of provitamin A carotenoids was a tomato sauce made from a novel, high-β-carotene variety of tomatoes (delivering 33.7 mg of β-carotene). In study 2, the source of provitamin A carotenoids was raw carrots (delivering 27.3 mg of β-carotene and 18.7 mg of α-carotene). Postprandial blood samples were taken over 12 h, and provitamin A carotenoids and vitamin A were quantified in triglyceride-rich lipoprotein fractions to determine baseline-corrected area under the concentration-vs.-time curve. Consumption of lipid-rich avocado enhanced the absorption of β-carotene from study 1 by 2.4-fold (P avocado enhanced the efficiency of conversion to vitamin A (as measured by retinyl esters) by 4.6-fold in study 1 (P avocado for maximum absorption and conversion to vitamin A, especially in populations in which vitamin A deficiency is prevalent. This trial was registered at clinicaltrials.gov as NCT01432210. © 2014 American Society for Nutrition.

  20. Dosimetry of irradiated foods and extraction of polyminerals from herbs and seasonings (Guajillo chili, oregano, jamaica, arnica, and camomile); Dosimetria de alimentos irradiados y extraccion de poliminerales de hierbas y condimentos (Chile guajillo, oregano, jamaica, arnica y manzanilla)

    Energy Technology Data Exchange (ETDEWEB)

    Pineda C, S.; Gomez B, C. [Estudiante de la Facultad de Quimica, UNAM (Mexico); Calderon, T.; Cruz Z, E. [Depto. de Quimica Agricola-Geologia-Geoquimica, Universidad Autonoma de Madrid, 28049 (Spain)

    2002-07-01

    Nowadays, in developed countries the irradiation technology is a process used in food treatments for sterilization and diminishing of the microbiological charge, as well as to extend the storage life. In Mexico, the food irradiation, spices and seasonings has been officially approved since 1995, recognizing as an adequate technological process for foods. Taking advantage of knowledge about solids and due to the natural growth of the spices, herbs, etc. these contain minerals which can providing important information of its radiological history, moreover these type of materials do not degrade them preserving by long time periods. In this work, a methodology for the extraction of poly minerals in foods, such as oregano, guajillo chili, jamaica, arnica and camomile is presented. For obtaining the poly mineral, the samples were treated with an ethanol-water solution, in constant stirring during 12 hours at room temperature depending on the sample under treatment. It was used oxygenated water and distilled for washing and acetone for achieving a good drying. The minerals were processed by gamma radiation in the Nuclear Sciences Institute of the UNAM. The brilliance curves of spices and herbs, using a Tl reader of Harshaw 3500 were obtained, the emissions are located between 60 and 350 Centigrade. Previously the extraction of poly mineral was realized and they were divided in same parts for doses between 2 and 10 KGy, this last value according to the Mexican Official Standard considering a fraction without irradiating as reference. The identification of the mineral fraction by diffraction will complement the composition information. We are grateful to the donation of seasonings samples provided by the Tres Villas Natural Seasonings enterprise, Toluca plant, State of Mexico and the Academic Exchange Office at UNAM. (Author)

  1. United States Navy Nutrition Culture and How Best to Select Food While Underway

    Science.gov (United States)

    2013-12-13

    Brownies Blueberry Crisp Creamed Beef Cheese Burger Braised Beef and Noodles Soup Egg, Hard Chili Conqui Brownies Egg, Scram (in bag) Corn Bread...Beef Cheese Burger Braised Beef and Noodles Soup Egg, Hard Chili Conqui Brownies Egg, Scram (in bag) Corn Bread Cheese Burger English HEC Crab...Sandwich (sloppy) Breakfast Burrito Calico Corn Beans, White in Tomato Sauce Breakfast Rice Cheese Cake Brown Gravy, Instant Dry Cereal (Cheerios

  2. Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings.

    Science.gov (United States)

    Duan, Shan; Hu, Xiaoxi; Li, Mengru; Miao, Jianyin; Du, Jinghe; Wu, Rongli

    2016-03-30

    The bacterial community and the metabolic activities involved at the flavor-forming stage during the fermentation of shrimp sauce were investigated using metatranscriptome and 16S rRNA gene sequencings. Results showed that the abundance of Tetragenococcus was 95.1%. Tetragenococcus halophilus was identified in 520 of 588 transcripts annotated in the Nr database. Activation of the citrate cycle and oxidative phosphorylation, along with the absence of lactate dehydrogenase gene expression, in T. halophilus suggests that T. halophilus probably underwent aerobic metabolism during shrimp sauce fermentation. The metabolism of amino acids, production of peptidase, and degradation of limonene and pinene were very active in T. halophilus. Carnobacterium, Pseudomonas, Escherichia, Staphylococcus, Bacillus, and Clostridium were also metabolically active, although present in very small populations. Enterococcus, Abiotrophia, Streptococcus, and Lactobacillus were detected in metatranscriptome sequencing, but not in 16S rRNA gene sequencing. Many minor taxa showed no gene expression, suggesting that they were in dormant status.

  3. IMPACTO DE LOS EVENTOS DE SEQUÍA EN LA REGIÓN DE LA CUENCA HIDROGRÁFICA DE LA LAGUNA SAUCE GRANDE (PROVINCIA DE BUENOS AIRES, ARGENTINA

    Directory of Open Access Journals (Sweden)

    María E. Carbone

    2015-01-01

    Full Text Available La distribución e intensidad de los extremos hídricos provoca un impacto directo sobre las actividades humanas. Las características particulares de los eventos secos y húmedos ocurridos en la región de la cuenca hidrográfica de la laguna Sauce Grande, durante el período 1971- 2010, se analizan mediante la aplicación del Índice de severidad de sequía de Palmer. El 49% de los casos analizados correspondieron a sequías débiles, e incipientes. Los valores más extremos de eventos secos (-4.31 ocasionaron daños irreparables en los rendimientos de granos, que disminuyeron un 19% respecto al promedio actual. Durante los meses estivales se observaron los casos secos severos y extremos (12%. Se identificaron los períodos secos que mayor injerencia tuvieron sobre la producción agrícola ganadera de la región, sucedidas durante los años 2008 y 2009, la relación existente entre los valores de los índices severos y extremos en la morfometría de la laguna y estuario del río Sauce Grande.

  4. Determination of 1,3-dichloro-2-propanol and 3-chloro-1,2-propandiol in soy sauce by headspace derivatization solid-phase microextraction combined with gas chromatography-mass spectrometry.

    Science.gov (United States)

    Lee, Maw-Rong; Chiu, Tzu-Chun; Dou, Jianpeng

    2007-05-22

    This study proposes a method for identifying 1,3-dichloro-2-propanol and 3-chloro-1,2-propandiol in aqueous matrices by using headspace on-fiber derivatization following solid-phase microextraction combined with gas chromatography-mass spectrometry. The optimized SPME experimental procedures for extracting 1,3-dichloro-2-propanol and 3-chloro-1,2-propandiol in aqueous solutions involved a 85 microm polyacrylate-coated fiber at pH 6, a sodium chloride concentration of 0.36 g mL(-1), extraction at 50 degrees C for 15 min and desorption of analytes at 260 degrees C for 3 min. Headspace derivatization was conducted in a laboratory-made design with N-methyl-N-(trimethylsilyl)-trifluoroacetamide vapor following solid-phase microextraction by using 3 microL N-methyl-N-(trimethylsilyl)-trifluoroacetamide at an oil bath temperature of 230 degrees C for 40 s. This method had good repeatability (R.S.D.s or = 0.9972) for ultrapure water and soy sauce samples that were spiked with two analytes. Detection limits were obtained at the ng mL(-1). The result demonstrated that headspace on-fiber derivatization following solid-phase microextraction was a simple, fast and accurate technique for identifying trace 1,3-dichloro-2-propanol and 3-chloro-1,2-propandiol in soy sauce.

  5. Simultaneous Determination of 8 kinds of Biogenic Amines in Soy Sauce by HPLC%高效液相色谱法同时测定酱油中的8种生物胺

    Institute of Scientific and Technical Information of China (English)

    邹阳; 赵谋明; 赵海锋

    2012-01-01

    本文建立了高效液相色谱法同时检测酱油中色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺和精胺的方法.采用5%三氯乙酸溶液为样品提取溶剂,提取液经丹璜酰氯柱前衍生30 min,最终HPLC进行定性和定量分析.本方法中8种生物胺的线性范围为1.0~50μg/mL,相关系数R2大于0.99,检出限(S/N=3)为0.075~0.3 μg/mL.在添加水平为1.00和5.00 μg/mL时,样品的平均回收率在83%-111%之间,相对标准偏差为0.43%~19.0%.本方法具有线性范围广,灵敏度和准确度高等优点,适用于酱油中生物胺的检测.采用本方法对市售10种酱油进行检测,总生物胺含量的范围为50.82~1898.17 μg/mL,其中酪胺、腐胺和苯乙胺是酱油样品中含量最多的生物胺.%An analytical method for simultaneous determination of trypatamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in soy sauce by HPLC was developed Biogenic amines in soy sauce were extracted with a mixture of 5% TCA, and then derived with dansyl chloride for 30 min, HPLC was used to qualitative and quantitative analysis. Under the optimal conditions, linear range was 1.0~50 μg/mL for biogenic amines and the correlation coefficient (R2) was greater than 0.99. The limits of detection were in the range of 0.075-0.3 μg/mL. At the spiked levels of 1.00 and 5.00 μg/mL, the average recoveries were 83%~111% with the relative standard deviations of 0.43 %~ 19%. The results showed that the proposed method has a good linearity and sensitivity which is suitable to detect biogenic amines in soy sauce. The established method has been successfully applied to determine biogenic amines in 10 commercial soy sauce samples, and the values of total biogenic amines were in the range of 50.82~1898.17 μg/mL. Tyramine, putrescin and phenylethylamine were found to be predominant amines in soy sauce samples.

  6. Feeding preferences of the willow sawfl y Nematus oligospilus (Hymenoptera: Tenthredinidae for commercial Salix clones Preferencias alimentarias de la avispa sierra de los sauces Nematus oligospilus (Hymenoptera: Tenthredinidae por clones de Salix comerciales

    Directory of Open Access Journals (Sweden)

    Verónica Loetti

    2012-06-01

    Full Text Available Nematus oligospilus Förster (Hymenoptera: Tenthredinidae is a willow sawfly native to the Northern Hemisphere which became a serious defoliator in willow plantations (Salix spp. of the Southern Hemisphere after being introduced in the early 1980´s. Studies on host preferences provide useful information for the development of pest management strategies where the willow sawfly may produce tree damage and economic loss. Feeding preferences of N. oligospilus larvae were evaluated in laboratory trials by simultaneously offering leaves from four willow tree clones commonly used in commercial plantations in Argentina (Salix babylonica var sacramenta Hortus, Salix nigra Marsch., S. babylonica L. x Salix alba L. 131-27 and Salix matsudana Koidz. x S. alba L. 13-44. Larvae of N. oligospilus fed on leaves from the four clones. However, insects consumed a significantly higher proportion of S. babylonica var sacramenta leaves than of leaves from the other clones. Results indicate that all clones used in the trials were palatable to the insect, and that S. babylonica var sacramenta is the preferred host for larval herbivory.Nematus oligospilus Förster (Hymenoptera: Tenthredinidae, o la avispa sierra de los sauces, es nativa del Hemisferio Norte y se ha convertido en un serio defoliador en plantaciones de sauces (Salix spp. del Hemisferio Sur, después de su introducción a principios de 1980. Los estudios sobre las preferencias de hospedador aportan información útil para el desarrollo de estrategias, donde la avispa sierra puede producir daño a los árboles y pérdidas económicas. Se evaluó la preferencia alimentaria de las larvas de N. oligospilus, mediante ensayos de laboratorio; se ofrecieron en forma simultánea hojas de cuatro clones de sauce, usados comúnmente en plantaciones comerciales en Argentina (Salix babylonica var sacramenta Hortus, Salix nigra Marsch., S. babylonica L. x Salix alba L. 131-27 and Salix matsudana Koidz. x S. alba L. 13

  7. Safety Assessment of Donkwa – An Indigenous Maize-Peanut Street ...

    African Journals Online (AJOL)

    Donkwa is a maize-peanut based street-vended snack commonly consumed in Nigeria and other West African countries. Donkwa is produced from the mixture of roasted-ground peanut and maize with or without addition of pepper, which is then moulded into small shapes. The safety of the street-vended donkwa, which ...

  8. Negotiated economic opportunity and power: perspectives and ...

    African Journals Online (AJOL)

    It is least acknowledged in daily discourses that street vending is a very important phenomenon. Little wonder that street vending involves negotiating for space in all its manifestations: physical space, economic opportunity and power. The vendors are coerced by both local urban and national authorities and sometimes the ...

  9. Keeping chili powder out of their eyes.

    Science.gov (United States)

    Bernhard, B

    1997-03-01

    This paper discusses the performance under the Parivartan project initiated and implemented in India based on the first-hand experience of the author. This pilot project started with 10 individuals trained to perform plays on different subjects in various villages, and after 1 year of operation the casts were able to perform 4 plays in 30 targeted villages. Performance of these individuals entails a song to invoke and notify villagers, followed by another song, which briefly introduces the main point of the story. The performers first present the traditional folk section followed immediately by a contemporary version of the same story that is parallel to existing problems. The play generally ends with the entire acting company dancing, while the performers were chanting the lessons of the story. After the performance, an address to the audience to encourage small group discussions was made. Interviews with actresses revealed their enthusiasm in performing and the changes it made in their lives. Furthermore, the author emphasizes that the program could not be measured quantitatively, instead qualitative change in the lives and attitudes of the villagers could very well measure its success. To end, careful organization and administrative collaboration between villages in implementing the project have proven worthy as a model for such efforts.

  10. Quantification of virus syndrome in chili peppers

    African Journals Online (AJOL)

    Jane

    2011-06-15

    Jun 15, 2011 ... alternative for the quantification of the disease' syndromes in regards to this crop. The result of these ..... parison of treatments such as cultivars or control measures and ..... Vascular discoloration and stem necrosis. 2.

  11. Gluten-Free Recipes

    Science.gov (United States)

    ... Tofu and Shrimp Curry Irish Soda Bread Jalapeño Poppers Key Lime Pie Key Lime Pie Shooters Knorr’s ... Dill Dip Gruyere Crustinis Hot Chili Dip Jalapeño Poppers Knorr’s Vegetable Dip Lemon Dipping Sauce Meatballs for ...

  12. RIWAYAT MAKANAN YANG MENINGKATKAN ASAM LAMBUNG SEBAGAI FAKTOR RISIKO GASTRITIS

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    nFN Arikah

    2015-03-01

      Gastritis is a digestive disorder caused by diet. Nearly 10 percent of people worldwide suffer from gastritis. In Indonesia, the incidence of gastritis was 40.8 percent. Food consumption which is a trigger factor of gastritis are the high consumption of protein in the daily diet, spicy foods and drinking coffee. This study aimed to identify risk factors of food consumption history that could increase gastric acidity as a risk factor of gastritis. The observational study with case control design conducted to 32 respondents devided into 2 groups, gastritis and non-gastritis group. Independent variables were protein consumption history, consumption of chili sauce, and drinking coffee habits. Sampling has done using systematic random sampling and food history was assessed using  Dietary History form and Food Frequency semi quantitative form. The results showed that most of the gastritis respondents were female (78,12%, at  the age range of 20-30 years (40,63%, and had suffered gastritis > 3 years (43,75%. The risk estimation results indicated that the significant variables as risk factors of gastritis were frequency of milk consumption (p=0,034, OR=6,600 and the amount of chili sauce consumption (p=0,037, OR=11,667. Respondents with frequent history of milk consumption had 6,6 times greater risk for experiencing gastritis than those infrequent history of milk consumption, and respondents who had history of chili sauce consumption habits > 3 tsp per consumptionhad  11,667 times greater risk for experiencing gastritis than those who consumed chili sauce habits less than that. Patients with gastritis should limit their milk consumption especially when ate with other heavy foods; and also limit consumption of chili sauce because it can stimulate excessive production of gastric acid that can iritate the gastric mucosa. Keywords: diet history, gastric acid, gastritis

  13. SIFAT PROOKSIDATIF FORTIFIKAN NaFeEDTA, DENGAN KECAP KEDELAI MANIS SEBAGAI MAKANAN PEMBAWA, DALAM SISTEM BIOLOGIS (TIKUS Oxidative Effect of NaFeEDTA Fortificant in Sweet Soy Sauce as Fortification Vehicle, on Biological System (Rats

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    Sri Naruki Naruki

    2012-05-01

    Full Text Available In vivo study about the effect of NaFeEDTA fortificant in sweet soy sauce on TBARS value of plasma and liver, as well as on histopathologic changes of liver, intestine, and stomach of Sprague Dawley rats was conducted. The oxida- tive properties were determined using hemoglobin depletion-repletion method. During 42 days of repletion periode, iron-depleted rats were fed iron-free diet. NaFeEDTA was ingested in varied dosage, i.e. from 0.175 to 1.4 mg Fe/day for each rat. Sweet soy sauce H O (0.2 mL/day was used as fortification vehicle and H O (0.2 mL/day as a control.2 2FeSO .7H O fortificant (0.35 mg Fe/day, with H O as vehicle was used as reference standard. At the end of the reple-4 2 2tion period, TBARS value of either plasma or liver was analized. The histopathologic changes of liver, intestine, and stomach were also evaluated. The data showed that NaFeEDTA fortificant in sweet soy sauce had no effect on TBARS value of plasma, but it resulted in increased TBARS value of liver. The histopathologic data showed that NaFeEDTA intake up to 0.35 mg Fe/day did not result in histopathologic changes of liver, intestine, and stomach, as well. ABSTRAK Penelitian tentang pengaruh dosis fortifikan NaFeEDTA dalam kecap kedelai manis terhadap angka TBARS plasma dan hati, serta perubahan histopatologik organ hati, usus, dan lambung telah dilakukan pada tikus Sprague Dawley. Evaluasi sifat prooksidatif zat besi dari NaFeEDTA dilakukan dengan metoda deplesi-replesi hemoglobin. Selama peri- ode replesi, tikus yang sebelumnya dibuat anemia, diberi diet basal bebas Fe dan minuman H O. NaFeEDTA diberikan sebagai sumber zat besi, dengan dosis bervariasi, yaitu dari 0,175 sampai dengan 1,40 mg Fe/ekor/hari. Kecap kedelai manis atau H O digunakan sebagai pembawa fortifikan. Fortifikan standar FeSO .7H O (0,35 mg Fe/ekor/hari dalam2 4 2H O digunakan sebagai pembanding. Periode replesi dilakukan selama 42 hari. Pada akhir periode replesi dilakukananalisa angka TBARS

  14. Aspectos microbiológicos e informação nutricional de molho de tomate orgânico oriundo da agricultura familiar Microbiological aspects and nutritional information of organic tomato sauce from family farming

    Directory of Open Access Journals (Sweden)

    Jair Martins Maria Cavalcante Melo

    2012-05-01

    Full Text Available O sistema de produção orgânico vem crescendo, tanto em área cultivada como em número de produtores e mercado consumidor. Contudo, informações técnico-científicas sobre estes alimentos in natura e processados ainda são incipientes. O tomate (Lycopersicum esculentum Mill. desempenha um importante papel para os produtores orgânicos de todo o mundo, em função do retorno financeiro e da grande demanda. O objetivo do presente trabalho foi elaborar um molho de tomate orgânico, aproveitando os saberes dos agricultores, bem como avaliar sua qualidade microbiológica e determinar sua informação nutricional. O molho estudado apresentou 93,45% de umidade, 0,89% de proteínas, 0,13% de lipídeos, 1,50% de cinzas e 4,03% de carboidratos totais. Quanto aos aspectos microbiológicos, o molho apresentou condição sanitária satisfatória, de acordo com os padrões estabelecidos pela Agência Nacional de Vigilância Sanitária (ANVISA, e valor calórico menor do que os molhos comerciais disponíveis no mercado. Os produtos processados foram rotulados e vendidos nas feiras agroecológicas da cidade do Rio de Janeiro, agregando valor ao tomate e gerando renda aos agricultores familiares.The organic production systems have been raising on cultivated area, producers number and market. However, technical and scientific information about raw and processed material undergoing to organic production system is scarce. Tomato (Lycopersicum esculentum Mill. plays an important role for organic producers around the world due to its high profits and market acceptance. The aim of this study was to prepare an organic tomato sauce made from the knowledge of familiar farmers and to assess its microbiological quality and nutritional information. The studied product presented 93.45% of moisture, 0.89% of protein, 0.13% of lipids, 1.5% of ash and 4.03% of total carbohydrates contents. The products showed a satisfactory sanitary condition according to ANVISA and

  15. État de droit et droits indigènes dans le contexte d’une post-dictature : portrait de la criminalisation du mouvement mapuche dans un Chili démocratique

    Directory of Open Access Journals (Sweden)

    Fabien Le Bonniec

    2003-09-01

    Full Text Available Alors qu’on les croyait assimilés, dissolus dans des Etats Nationaux qui s’étaient préoccupés de leur « pacification », les « farouches indiens » mapuches du Chili et d’Argentine font résurgence sur les scènes nationales et internationales pour revendiquer leurs « droits historiques »… Le renouveau culturel, mais surtout politique, du mouvement mapuche en pleine période post-dictature s’est manifesté à travers les relations antagoniques opposant Etat chilien, entreprises forestières et autres grands intérêts économiques aux communautés et organisations mapuches. L’émergence de discours et d’actions revendiquant le Mapuche en tant qu’acteur social et politique n’a fait qu’intensifier l’opposition avec l’Etat et ses différents acteurs. La violence d'Etat dérivant de cette confrontation n'est pas nouvelle, elle s'inscrit dans une relation séculaire de domination-subordination entre sociétés chilienne et indigène, et se fonde sur des idéologies nationales désuètes que les Mapuches essaient aujourd’hui de remettre en question afin de se libérer physiquement et symboliquement.Mientras que se los creían asimilados, disueltos en Estados Nacionales que se habían preocupado de su « pacificación », los « indómitos » mapuches de Chile y Argentina reaparecen en el escenario público nacional e internacional para reivindicar sus « derechos históricos »... El renacimiento cultural pero sobre todo político del movimiento mapuche en pleno período post-dictadura se manifiesta a través de las relaciones antagónicas que oponen Estado chileno, empresas forestales y otros grandes intereses económicos a las comunidades y organizaciones mapuches. El surgimiento de discursos y acciones que reivindican al Mapuche como actor social y político no hizo más que intensificar la oposición con el Estado y sus diferentes actores. La violencia de Estado que deriva de esta confrontación no es

  16. Desempenho agronômico de linhas endogâmicas recombinadas de pimenta em dois sistemas de cultivo Agronomic performance of recombinant chili pepper inbred lines in two cultivation systems

    Directory of Open Access Journals (Sweden)

    Sarah Ola Moreira

    2009-08-01

    .Climate and management diversity play an important role in crop production, since these characteristics are related to genotype and cultivation environment. The aim of this study was to evaluate the effects of genotype, environment and genotype-environmental interaction (GE in 12 recombinant inbred lines of C. annuum. These lines were originated from crosses between the following accessions: a sweet pepper cultivar (susceptible to bacterial spot and a chili pepper (resistant to bacterial spot. Two tests were conducted, the first in a conventional agriculture system, under field conditions and the second in ecological or organic system, under greenhouse conditions. The field experiment was carried out in Campos dos Goytacazes, RJ. The greenhouse experiment was conducted in Seropédica, RJ. Both experiments were performed using a randomized block design with three replications. The measured variables were total fruit number (TFN; total fruit weight (TFW; mean fruit weight (MFW; fruit length (FL; fruit diameter (FD; length/diameter fruit ratio (FL/FD and capsaicin presence (CAPS. Data obtained for each experimental condition were submitted to variance analysis, joint variance analysis, and partitioning of genotype environment interaction. Genotype and GE quadratic components, genotypic determination coefficient, genetic variation coefficient and variation index were determined. The GE interaction was significant for TFN, TFW, MFN, FD, and FL/FD. Cultivation under greenhouse conditions was responsible for the highest mean performance for every trait studied but FL. Values observed for genetic variation were greater than values obtained for environmental variation. For field conditions, the high yield ability observed for line 2 (pungent is suggestive of a potential to be used as a commercial genotype. For greenhouse conditions, line 8 (pungent, had higher fruit number yield. Line 1 (non-pungent also seems promising for commercial cultivation under both conditions.

  17. Rapid determination of parabens in seafood sauces by high-performance liquid chromatography: A practical comparison of core-shell particles and sub-2 μm fully porous particles.

    Science.gov (United States)

    Ye, Jing; Cao, Xiaoji; Cheng, Zhuo; Qin, Ye; Lu, Yanbin

    2015-12-01

    In this work, the chromatographic performance of superficially porous particles (Halo core-shell C18 column, 50 mm × 2.1 mm, 2.7 μm) was compared with that of sub-2 μm fully porous particles (Acquity BEH C18 , 50 mm × 2.1 mm, 1.7 μm). Four parabens, methylparaben, ethylparaben, propylparaben, and butylparaben, were used as representative compounds for calculating the plate heights in a wide flow rate range and analyzed on the basis of the Van Deemter and Knox equations. Theoretical Poppe plots were constructed for each column to compare their kinetic performance. Both phases gave similar minimum plate heights when using nonreduced coordinates. Meanwhile, the flat C-term of the core-shell column provided the possibilities for applying high flow rates without significant loss in efficiency. The low backpressure of core-shell particles allowed this kind of column, especially compatible with conventional high-performance liquid chromatography systems. Based on these factors, a simple high-performance liquid chromatography method was established and validated for the determination of parabens in various seafood sauces using the Halo core-shell C18 column for separation. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  18. Simultaneous determination of aflatoxin B₁, B₂, G₁, and G₂ in corn powder, edible oil, peanut butter, and soy sauce by liquid chromatography with tandem mass spectrometry utilizing turbulent flow chromatography.

    Science.gov (United States)

    Fan, Sufang; Li, Qiang; Zhang, Xiaoguang; Cui, Xiaobin; Zhang, Dongsheng; Zhang, Yan

    2015-05-01

    A novel fully automated method based on dual column switching using turbulent flow chromatography followed by liquid chromatography with tandem mass spectrometry was developed for the determination of aflatoxin B1 , B2 , G1 , and G2 in corn powder, edible oil, peanut butter, and soy sauce samples. After ultrasound-assisted extraction, samples were directly injected to the chromatographic system and the analytes were concentrated into the clean-up loading column. Through purge switching, the analytes were transferred to the analytical column for subsequent detection by mass spectrometry. Different types of TurboFlow(TM) columns, transfer flow rate, transfer time were optimized. The limits of detection and quantification of this method ranged between 0.2-2.0 and 0.5-4.0 μg/kg for aflatoxins in different matrixes, respectively. Recoveries of aflatoxins were in range of 83-108.1% for all samples, matrix effects were in range of 34.1-104.7%. The developed method has been successfully applied in the analysis of aflatoxin B1 , B2 , G1 , and G2 in real samples. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  19. Développement et institutionnalisation de la sociologie appliquée aux politiques publiques :le cas du Chili entre 1980 et 2000  The development and Institutionalisation of Sociology applied to Public Policies – A Case Study from Chile (1980-2000

    Directory of Open Access Journals (Sweden)

    Javier Corvalán

    2011-03-01

    Full Text Available La présente contribution étudie ce champ de connaissances de la sociologie qui cherche à influencer les politiques de développement et/ou d’intégration sociale menées par l’État au sein des sociétés modernes. Notre démarche, centrée sur le cas spécifique du Chili, s’articule sur la critique, la reformulation et l’analyse de l’apport des principes qui structurent ces politiques mais également sur la pro­position de cadres d’analyse destinés à comprendre leurs effets dans la société.This article details the making of sociology relevant to public policies in particular to state piloted integration. Sociology can bring its positive but critical approach to bear on the (reformulation of such policies as well as contribute to the understanding of their wider implications and impact.

  20. Costos mínimos de compensación y cuantificación de la oferta hídrica en la cuenca alta del río Sauce Grande, Argentina

    Directory of Open Access Journals (Sweden)

    Claudia Cecilia Carrascal Leal

    2013-04-01

    Full Text Available El objetivo del trabajo fue estimar los costos de aumentar la oferta de disponibilidad hídrica a través del cambio en las prácticas de uso del suelo, para establecer el monto mínimo de compensación de un futuro Sistema de Pagos por Servicios Ambientales, dentro del territorio perteneciente a la cuenca alta del río Sauce Grande. Se trabajó en tres etapas: simulación de la infiltración para diferentes tormentas a través de la aplicación del modelo hidrológico HEC-HMS, cálculo de costos de reconversión de sistemas productivos y cálculo del costo del incremento en la disponibilidad de agua. Como resultados se presentan los mapas temáticos necesarios para simular la infiltración y las tablas que muestran esta variación en distintas recurrencias de tormenta y diferentes prácticas de manejo del suelo. Para la recurrencia 1:1 el costo de oportunidad fue de U$S 1.21.m-3, para la recurrencia de 1:3 fue de U$S 0.73.m-3, hasta llegar a la tormenta cuyo costo fue de U$S 0.62.m-3. Se concluye que estos costos permiten apoyar la planificación del recurso hídrico a través de un PSA y que para avanzar se debe realizar una valoración contingente para establecer la disponibilidad a pagar por los usuarios del servicio ambiental de la cuenca.

  1. Caractérisation botanique et agronomique de trois espèces de cucurbites consommées en sauce en Afrique de l'Ouest : Citrullus sp., Cucumeropsis mannii Naudin et Lagenaria siceraria (Molina Standl

    Directory of Open Access Journals (Sweden)

    Zoro Bi I.A.

    2003-01-01

    Full Text Available Botanical and agronomical characterisation of three species of cucurbit consumed as sauce in West Africa: Citrullus sp., Cucumeropsis mannii Naudin and Lagenaria siceraria (Molina Standl. There are in Côte d'Ivoire at least five species of cucurbit incorrectly called ""pistaches"" in town and cultivated at small scale by women for their oleaginous seeds that are a great importance in the sociocultural live of several peoples. Nevertheless, few studies aimed at the improvement of these plants (related notably to taxonomy, genetic resources collecting missions, genetic characterisation, agronomic evaluation, and selection have been carried out. In order to set up a list of reliable traits that should be examined easily during and after collecting missions, we carry out in the present study, for three species (Citrullus sp., Cucumeropsis mannii Naudin and Lagenaria siceraria (Molina Standl a botanic description and an analysis of eleven agronomic traits: 100-seeds weight, germination rate, seedlings emergence time, matured fruit weight, matured fruit decomposition time, mean number of seeds per fruit, seeds shape, fruit diameter, fruit interior cavity diameter, flowering time, and fruiting time. Statistical analyses using nine of these traits showed that the three species can be completely distinguished with six traits whereas the three other traits allowed partial distinction. Low yields have been observed for the three species: 11.41 kg/ha of decorticated seeds for C. mannii, 18.51 kg/ha for Citrullus sp. and 75.14 kg/ha for L. siceraria. From the observed yield components, the possibilities to improve the production of these cucurbits are discussed.

  2. Estabilidade de molho de tomate em embalagens metálicas com baixo revestimento de estanho Stability of canned tomato sauce in tinplate cans with a reduced tin layer

    Directory of Open Access Journals (Sweden)

    Sílvia Tondella Dantas

    2012-06-01

    Full Text Available O desempenho de latas de três peças eletrossoldadas com corpo produzido em folha de flandres com camada de estanho de 2,0 g.m-2 no lado interno, contendo 340 g de molho de tomate, foi avaliado por meio da estocagem por 24 meses a 35 °C, tendo sido determinadas periodicamente: a concentração de estanho, ferro e cromo no produto; a condição de vácuo/pressão e a composição gasosa do espaço livre, além da aparência interna da embalagem. A partir dessa avaliação, pode-se concluir que essa embalagem é uma opção viável para 18 meses de estocagem do produto na temperatura ambiente de até 35 °C.The performance of three piece welded cans produced in tinplate with an internal tin layer of 2.0 g.m-2, containing 340 g of tomato sauce, was assessed by means of a storage test carried out for 24 months at 35 °C. The concentrations of tin, iron and chromium in the product, the vacuum/pressure condition and the headspace gas composition were periodically determined, as well as the internal visual appearance of the pack, allowing to conclude that such packaging was a viable option for 18 months of storage of the product from ambient temperature up to 35 °C.

  3. Development of a simple gel permeation clean-up procedure coupled to a rapid disequilibrium enzyme-linked immunosorbent assay (ELISA) for the detection of Sudan I dye in spices and sauces.

    Science.gov (United States)

    Oplatowska, Michalina; Stevenson, Paul J; Schulz, Claudia; Hartig, Lutz; Elliott, Christopher T

    2011-09-01

    Sudan dyes have been found to be added to chilli and chilli products for illegal colour enhancement purposes. Due to the possible carcinogenic effect, they are not authorized to be used in food in the European Union or the USA. However, over the last few years, many products imported from Asian and African countries have been reported via the Rapid Alert System for Food and Feed in the European Union to be contaminated with these dyes. In order to provide fast screening method for the detection of Sudan I (SI), which is the most widely abused member of Sudan dyes family, a unique (20 min without sample preparation) direct disequilibrium enzyme-linked immunosorbent assay (ELISA) was developed. The assay was based on polyclonal antibodies highly specific to SI. A novel, simple gel permeation chromatography clean-up method was developed to purify extracts from matrices containing high amounts of fat and natural pigments, without the need for a large dilution of the sample. The assay was validated according to the Commission Decision 2002/657/EC criteria. The detection capability was determined to be 15 ng g(-1) in sauces and 50 ng g(-1) in spices. The recoveries found ranged from 81% to 116% and inter- and intra-assay coefficients of variation from 6% to 20%. The assay was used to screen a range of products (85 samples) collected from different retail sources within and outside the European Union. Three samples were found to contain high amounts (1,649, 722 and 1,461 ng g(-1)) of SI by ELISA. These results were confirmed by liquid chromatography-tandem mass spectrometry method. The innovative procedure allows for the fast, sensitive and high throughput screening of different foodstuffs for the presence of the illegal colorant SI.

  4. What is sauce for the goose is sauce for the gander. Plea of Transport and Logistics Netherlands for a practical and transparent system to calculate societal cost in the transportation sector in order to realize governmental targets for equal treatment of means of transportation; Gelijke monniken, gelijke kappen. Pleidooi van Transport en Logistiek Nederland voor een praktisch en transparant systeem van doorberekening van maatschappelijke kosten in de transportsector om overheidsdoelstellingen te halen bij gelijke behandeling van vervoerswijzen

    Energy Technology Data Exchange (ETDEWEB)

    Ohm, R.; Poppink, P. (eds.)

    2002-07-01

    Transport makes an important contribution to our welfare, which is expressed in a large consumer surplus or added value for society. Some people define this consumer surplus as external benefits, if the positive consequences of transport fall to others. But unfortunately transport is also accompanied by negative effects for society. If the causer does not pay all the costs of the negative effects of transport, called external or social costs. These social costs above all lie in the area of air pollution, noise nuisance, land use, cutting through the landscape, accident risk and - in a certain way - also congestion. Just like all the other players, the transport industry has a social responsibility to bear the social costs created. For example compensating victims for damage incurred, like paying emotional damages to surviving relatives of traffic casualties. In an ideal situation, transport will remove all the negative effects by source or end-of-pipe measures, so that the social costs disappear. If we compensate, reduce and remove negative effects by means of charging or standards, we speak of internalisation of the social costs. The best way to internalise the costs is with a 'market model' (Pigou/Coase), but a 'government model' is also possible in certain conditions. Firstly, we will discuss the ideal market model and then we will discuss the government model as the second-best solution. The following points will be discussed: Marginal costs are by definition costs of most expensive measure to achieve objectives; No mode of transport pays all marginal costs; Transport costs rise least with road transport and most with inland shipping; Market model or government model?; Government model will place heavier burdens on rail and inland shipping; In practice, the unpaid bill is lower than in theory; Wishes of industry and society can be combined by politicians; What is sauce for the goose is sauce for the gander is necessary and feasible

  5. Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor.

    Science.gov (United States)

    Lee, Cho Long; Lee, Soh Min; Kim, Kwang-Ok

    2015-11-01

    In this study, consumer acceptability was considered as a tool of reducing sodium rather than just using it as a final examination of the successfulness of the substitution. This study consisted of 4 experimental steps. First, by gradually reducing the concentrations of NaCl, consumer rejection threshold (CRT) of NaCl in beef soup was examined. Then, the amount of KCl that can increase preference was examined in 2 low sodium beef soups, with sodium concentrations slightly above or below the CRT. Relative saltiness of various KCl and NaCl/KCl mixtures were also measured. Finally, consumers evaluated acceptability and intensities of sensory characteristics for 9 beef soup samples that differed with respect to NaCl content and/or KCl content with/without addition of salty-congruent odor (soy-sauce odor). The results showed that in the "above CRT" system, consumer acceptability as well as sensory profile of low sodium beef soup substituted using KCl had similar profile to the control although saltiness was not fully recovered, whereas in the "below CRT" system, consumer acceptability was not recovered using KCl solely as a substitute. Potential of using salty-congruent odor as a final touch to induce salty taste was observed; however, the results inferred the importance of having almost no artificialness in the odor and having harmony with the final product when using it as a strategy to substitute sodium. Overall, the results of the study implied the importance of considering consumer acceptability when approaching sodium reduction to better understand the potentials of the sodium substitutes and salty-congruent odor. Strategies attempting to reduce sodium contents in food have mainly substituted sodium to the level that provides equivalent salty taste and then examined consumer liking. However, these approaches may result in failure for consumer appeal. This study attempted to consider consumer acceptability as a tool of reducing sodium in beef soup substituted using

  6. PATTERNS OF SEVEN AND COMPLICATED MALARIA IN CHILDREN

    African Journals Online (AJOL)

    GB

    Microbiological Safety of Street Vended Foods in Jigjiga City,. Eastern Ethiopia. Tesfaye Wolde ..... Management lay down the microbial quality of the foods that containing <4 log ..... Beer M, Letlape A, Hobbs C, & Swanepoel F. The. Greater.

  7. ORIGINAL ARTICLE

    African Journals Online (AJOL)

    User

    The street food industry plays a very important role in meeting food requirements ... Bacterial contamination of street vending food in Kumasi, Ghana. 1Department of ..... were examined in Peru (Kwakye-Akyea, 2007 ) and where contamination ...

  8. Browse Title Index

    African Journals Online (AJOL)

    Items 351 - 400 of 643 ... ... Quantification of Haemozoin Concentrations and Disease Severity of Malaria in ... Vaccine is not protective against naturally occurring Pneumonia in .... quality of Street-Vended Foods and Ready-To-Eat Vegetables in ...

  9. African Journal of Biomedical Research - Vol 16, No 3 (2013)

    African Journals Online (AJOL)

    Microbiological quality of Street-Vended Foods and Ready-To-Eat ... Intracellular Quantification of Haemozoin Concentrations and Disease Severity of Malaria in ... Mannheimia hemolytica Vaccine is not protective against naturally occurring ...

  10. The Effects of Predictability on Stress and Immune Function

    Science.gov (United States)

    1993-06-24

    for the inconsistent results. Further, both studies could have benefited from using more extensive stress assessments. The studies relied on very...should be used in order to judge on the potential benefits of enhancing information about aspects of a stressful event. These data underscore the...coffee flavored candy, candy containing walnuts. Catsup, chili sauce, olives, vanilla. Eggs, Dairy products (e .g. milk, cheese, yog:Jrt, ... ), red

  11. Trace element analysis in soy sauce. 2

    International Nuclear Information System (INIS)

    Haruyama, Yoichi; Saito, Manabu; Tomita, Michio; Yoshida, Koji.

    1994-01-01

    Trace elements in four kinds of soybean and three kinds of salt have been measured by means of in-air PIXE. In soybeans, which were made in Japan, America, Canada and China, six kinds of trace elements were detected, such as Mn, Fe, Ni, Cu, Zn and Br. The concentration of these elements varied depending on the place they were made. American soybean showed characteristic feature compared with other soybeans. As to the bromine concentration, American soybean contains ten times as much as Japanese one. In salts Br and Sr were detected. (author)

  12. Gambaran Zat Pewarna Merah pada Saus Cabai yang Terdapat pada Jajanan yang Dijual di Sekolah Dasar Negeri Kecamatan Padang Utara

    Directory of Open Access Journals (Sweden)

    Ilham Rizka Putra

    2014-09-01

    Full Text Available AbstrakSaat ini, semakin banyak produsen makanan menggunakan zat pewarna yang sudah dilarang penggunaannya. Tujuan penelitian ini adalah untuk mengetahui gambaran zat pewarna pada saus cabai yang terdapat pada jajanan yang dijual di Sekolah Dasar Negeri Kecamatan Padang Utara pada bulan November 2013 - Februari 2014. Penelitian dilaksanakan di Balai Laboratorium kesehatan Padang. Metode yang digunakan adalah deskriptif dengan jumlah sampel sebanyak 25 sampel yang diambil dari pedagang makanan jajanan saus cabai yang terdapat di SD Negeri pada kecamatan Padang Utara. Pemeriksaan dilakukan secara kualitatif dengan menggunakan pereaksi kimia NaOH 10%, NH4OH 10%, HCl pekat dan H2SO4 pekat serta dilanjutkan dengan metoda kromatografi kertas untuk mendapatkan jenis zat pewarna yang terdapat didalam jajanan saus cabai. Hasil penelitian menunjukkan bahwa sebanyak 10 sampel (40% mengandung Rhodamin B dan 15 sampel (60% yang diizinkan penggunaannya. yaitu Erytrosin. Rata-Rata kadar Erytrosin dalam saus cabai adalah 639,5% dari 300 mg/kg sampel yang diizinkan.Kata kunci: saus cabai, zat pewarna berbahaya, kadar zat pewarnaAbstractNowadays more and more food manufacturers use dyes that have been banned uses. Applied this study is to describe the dye contained in the chili sauce snacks sold in Elementary School District of the northern desert in November 2013-February 2014. This research was conducted in Health Laboratoratorium Padang. The method used a descriptive with a sample size of 25 samples taken from street food vendors chili sauce found in the districts of SD Negeri Kecamatan Padang Utara. Examination conducted qualitatively by using chemical reagents NaOH 10%, 10% NH4OH, and concentrated HCl and concentrated H2SO4 followed by paper chromatography method to get the type of dye contained in chili sauce snacks.The results showed that 10 samples (40% containing Rhodamine B and 15 samples (60% which allowed determination of use, Erytrosin. Concentration

  13. Radiation sterilization of red chili pepper (Capsicum frutescens)

    International Nuclear Information System (INIS)

    Onyenekwe, P.C.; Ogbadu, G.H.

    1995-01-01

    The effect of radapertization using 60Co gamma radiation on the chemical and organoleptic properties of ground and whole dry pungent red pepper has been investigated. The fungal population was eliminated with a dose of 7.5 kGy and a dose of 10 kGy was required to radapertize the samples. Irradiation up to 10 kGy did not produce any significant (P 0.05) changes in the contents of capsaicin and carbohydrate. Oleoresin content was significantly (P 0.05) increased from 24.45 to 31.61% and lipid from 16.80 to 19.30%. The observed effect on apparent oleoresin and lipid contents was due to enhanced extractability. Storage time had no effect on the sensory properties of the spice but rather enhanced microbial load reduction in the medium dose (5.0 and 7.5 kGy) treated samples. A dose of 10 kGy has been certified to pose no health hazard to humans; hence decontamination of red pepper with up to 10 kGy gamma radiation does not require any further toxicological study and is therefore recommended

  14. Investment, awareness, supermarkets, and profits: heterogeneous chili farmers in Indonesia

    NARCIS (Netherlands)

    Chang, H.H.; van Marrewijk, C.; Stringer, R.; Umberger, W.

    2013-01-01

    Changes in the distribution channels for food production in developing countries raises the demand for high quality products sold through supermarkets at higher prices. We model the willingness of farmers to invest in high quality production, taking the role of traders into consideration. We test

  15. Chili : tous les projets | CRDI - Centre de recherches pour le ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Région: Chile, Colombia, Mexico. Programme: Agriculture et sécurité alimentaire. Financement total : CA$ 5,230,900.00. Le rôle du secteur privé dans la réduction de la corruption en Amérique latine. Projet. Dans le cadre de ce projet, on étudiera les efforts déployés par le secteur privé pour améliorer la conformité aux lois ...

  16. Action et choix des femmes au Chili | IDRC - International ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Ce projet part de l'hypothèse que les obstacles subjectifs sont vraisemblablement plus contraignants pour la participation des femmes que ceux dont il est question dans les recherches classiques sur la gouvernance démocratique et les droits des femmes. Par une analyse culturelle, les chercheurs tenteront de comprendre ...

  17. Compositional characterization of native Peruvian chili peppers (Capsicum spp.).

    Science.gov (United States)

    Meckelmann, Sven W; Riegel, Dieter W; van Zonneveld, Maarten J; Ríos, Llermé; Peña, Karla; Ugas, Roberto; Quinonez, Lourdes; Mueller-Seitz, Erika; Petz, Michael

    2013-03-13

    The national Capsicum germplasm bank of Peru at INIA holds a unique collection of more than 700 Capsicum accessions, including many landraces. These conserved accessions have never been thoroughly characterized or evaluated. Another smaller collection exists at UNALM, and CIDRA provided taxonomically characterized fruits from the Amazon region of Ucayali. Of these collections, 147 accessions have been selected to represent the biodiversity of Peruvian Capsicum annuum , Capsicum baccatum , Capsicum chinense , and Capsicum frutescens by morphological traits as well as by agronomic characteristics and regional origin. All fruits from the selected accessions have been oven-dried and ground in Peru and analyzed in Germany. Results are reported for each accession by total capsaicinoids and capsaicinoid pattern, total polyphenol content, antioxidant capacity, specific flavonoids (quercetin, kaempferol, luteolin, apigenin), fat content, vitamin C, surface color, and extractable color. A wide variability in phytochemical composition and concentration levels was found.

  18. Venticinque chili di bellezza: Berlusconi e il libro emblema del

    Directory of Open Access Journals (Sweden)

    Alberto Salarelli

    2010-01-01

    Full Text Available During the G8 meeting in L'Aquila in July 2009, the Italian premier Silvio Berlusconi gifted the leaders with L’invenzione della bellezza (The invention of beauty, a ‘monstre’ book published by Marilena Ferrari-FMR. The article focuses on both the physical description of this book and, above all, on its value as an emblem of the Berlusconian era in which communication becomes the absolute value in aesthetics as in politics.

  19. Effect of Arbucula Myrrhizal Fungi on an Ecological Crop of Chili Peppers (Capsicum annuum L. Efecto de los Hongos Micorrícicos Arbusculares en un Cultivo Ecológico de Ají (Capsicum annuum L. Cacho de Cabra

    Directory of Open Access Journals (Sweden)

    Claudia Castillo R

    2009-03-01

    Full Text Available Mapuche farmers in southern Chile have been cultivating local ecotypes of chili pepper (Capsicum annuum L., called locally “Cacho de cabra” for many decades. It is used to make “merkén”, a condiment that is consumed locally and exported. This vegetable requires a nursery stage and can obtain nutritional benefits from symbiotic associations such as mycorrhizal fungi, achieving a better adaptation to transplanting. Arbuscular mycorrhizal fungi (AMF are obligate biotrophes appearing in abundance in agroecosystems with conservation management. The aim of this study was to compare effectiveness of two AMF, a commercial mycorrhizal inoculant (IC, Glomus intraradices and another native (IN, Glomus claroideum with a control without inoculation (-I on the production and quality of “Cacho de cabra”. At 45 days after sowing (DAS transplanting was carried out and at 90 and 216 DAS fruit quality, fungal and edaphic parameters were evaluated. The harvest was at four stages. With IN inoculation plants and with greater foliar area were obtained. Also, precocity of fruit production was observed. The harvest started 49 days earlier and fresh weight was 177% higher than that of the control. Root colonization was low, showing significant differences between IN and IC, while a large number of spores was produced in the substrate. It was concluded that inoculation with native fungi decreased transplanting stress thus accelerating the maturation stage of plants and resulting in higher and better yield quality.En el sur de Chile, agricultores mapuches han cultivado durante décadas ecotipos locales de ají (Capsicum annuum L.“Cacho de cabra” para elaborar “merkén”, producto con reconocidas ventajas en el mercado internacional. Esta hortaliza requiere etapa de almácigo, pudiendo beneficiarse nutricionalmente con la asociación simbiótica del tipo micorrizas,logrando una mejor adaptación al trasplante. Los hongos micorrícicos arbusculares son bi

  20. STRATEGY FOR BUSINESS PORTFOLIO DEVELOPMENT OF PT SEKAR LAUT, TBK.

    Directory of Open Access Journals (Sweden)

    Homisah Homisah

    2016-01-01

    Full Text Available PT Sekar Laut, Tbk. (PTSL, as a local company, has three main business units including snack crackers, cooking spices and private label.  Due to the potentials of Indonesia, it is expected that PTSL can upscale its competitive advantage and has an ability to compete with global companies as well.  The objectives of this research were 1 analyzing relative positioning of PTSL compared with market leaders in snack and cooking spices industries, 2 analyzing Life Cycle phase per business unit, 3 analyzing positioning of each product category in portfolio matrix, 4 formulating strategic recommendations to  the management for each product category of PTSL.  The method used in this study was descriptive analysis. The analysis tools used in this study were BCG matrix, Life Cycle model, IFE, IFI and GE matrix. The results showed that relative positioning of crackers and cooking spices business units in BCG matrix is in Question Marks quadrant.  The results of Life Cycle model for snack crackers, cooking spices, and private label showed that they are in Growth phase.  The result of portfolio analysis by GE matrix showed that shrimp cracker and fish cracker product categories are in Selective Growth quadrant. Vegetables cracker, cooking spices, uleg chili sauce, burger buns are in Investment and Growth quadrant. The strategic recommendation for shrimp and fish crackers is to identify the growth segment, aggressive investment and uphold position.  The strategic recommendations for vegetable cracker, cooking spices, uleg chili sauce, and burger buns are growth, seeking for dominance and maximum investment.Keywords: portfolio analyzing, crackers, cooking spices, uleg chili sauce, burger buns

  1. Uji Mikroorganisme pada Cabai (Capsicum annuum Bakso yang Disajikan di Tempat Penjualan Bakso di Kecamatan Padang Timur

    Directory of Open Access Journals (Sweden)

    Raja Nona Millani

    2016-09-01

    Full Text Available AbstrakBakso merupakan salah satu kuliner yang favorit bagi sebagian besar kalangan. Penikmat bakso selalu mencampurkan cabai sebagai penambah rasa pedas. Pada beberapa tempat penjualan bakso banyak kemungkinan terjadinya kontaminasi pada cabai yang disajikan diantaranya tempat cabai bakso yang kurang bersih. Tujuan penelitian ini adalah memeriksa mikroorganisme pada cabai bakso yang disajikan di tempat penjualan bakso di Kecamatan Padang Timur. Penelitian deskriptif ini dilakukan di Laboratorium Mikrobiologi Fakultas Kedokteran Universitas Andalas dari  Oktober 2013 sampai  Desember 2014. Jumlah sampel adalah 20 yang diambil dari tempat penjualan bakso di Kecamatan Padang Timur. Hasil penelitian menunjukkan sebagian besar sampel (90% mengandung bakteri yaitu Klebsiella sp, Enterobacter sp, Proteus sp, Bacillus sp,Streptococcus sp dan sisanya 10% mengandung candida. Diharapkan konsumen berhati-hati dalam mengkonsumsi cabai bakso yan disajikan ditempat penjualan bakso.Kata kunci: cabai, bakso, bakteri AbstractMeatball is  a favorite culinary food among citizens. People use spicy chili as a dipping sauce to enhance flavour. In most of the meatballs selling stalls, there are high possibilites of the chili served getting contaminated for example, due to the lack of cleanliness of the chili serving containers. The objective of this study was to identity the presence of the microorganisms in dipping sauce served in meatballs selling stalls in Padang Timur District. This research was conducted in the Laboratory of Microbiology, Faculty of Medicine, University of Andalas from October 2013 to December 2014 using descriptive method. A total of 20 samples were taken from the meatball stalls in Padang Timur District. Based on the results, The result showed that 90% of the samples contain bacteria such as Klebsiella sp, Enterobacter sp, Proteus sp, Bacillus sp, Streptococcus sp and the remaining 10% contain candida. Therefore, consumers are advised to be

  2. Salt Reduction in Foods Using Naturally Brewed Soy Sauce

    NARCIS (Netherlands)

    Kremer, S.; Mojet, J.; Shimojo, R.

    2009-01-01

    In recent years, health concerns related to salt/sodium chloride consumption have caused an increased demand for salt-reduced foods. Consequently, sodium chloride (NaCl) reduction in foods has become an important challenge. The more so, since a decrease in NaCl content is often reported to be

  3. Is Sauce for the Goose Sauce for the Gander? Some Comparative Reflections on Minority Language Planning in North and South.

    Science.gov (United States)

    Robinson, Clinton D. W.

    1994-01-01

    Compares efforts to support minority languages in the developed, industrialized countries of the north and the developing countries of the southern hemisphere. The article examines whether comparable principles are being applied to minority language planning, and if not, what the underlying reasons for the differences are. (33 references)…

  4. Programme Note: Realities and Opportunities in Ho Chi Minh City.

    Science.gov (United States)

    Franchet, Chi Nguyen

    1996-01-01

    The current status of street children in Ho Chi Minh City, Vietnam, is characterized by marginalization from society through street vending, begging, theft, and prostitution. Evaluation of a drop-in center serving children without family linkages indicates need for needs assessments, follow-up activities, measurement of individual child progress,…

  5. A t utl y on the prevalence of almonella species in Yola l\\or-th Local

    African Journals Online (AJOL)

    BSN

    to fecal contamination of water suppl ics or street vended foods. ... or cities, because of poor hygienic and sanitary statLts of such areas (13oosma. .... treatment of l) phoid fe\\'cr should be accurat.e. becau c of the increasing rates of antibiotic.

  6. The Regulation of Street Foods

    DEFF Research Database (Denmark)

    Forkour, John Boulard; Samuelsen, Helle; Yeboah, Eric Henry

    2017-01-01

    the challenges and negotiating strategies of regulators of street-vended foods in Ghana and analyses the implication for their relationship with street food vendors. The paper reveals that regulators operate in a context of limited resources, leading to a general feeling of neglect. In coping, regulators adopt...

  7. Download this PDF file

    African Journals Online (AJOL)

    GB

    2016-11-06

    Nov 6, 2016 ... 5. Threfall EJ, Ward LR, Frost JA, Willshaw. GA. The emergence and spread of antibiotic resistance in foodborne bacteria. International Journal of Food Microbiology. 2000;62:1-5. 6. Nicolas B, Razack BA, Yollande I, Aly S,. Tidiane Oca, Philippe NA, et al. Street-. Vended Foods Improvement: Contamination.

  8. VENDED UM-JINGIR

    African Journals Online (AJOL)

    Dr. Nazik E. M. Mustafa

    2011-09-05

    Sep 5, 2011 ... 2. Khartoum State Ministry of Health, P.O. Box 303 Khartoum, Sudan ... Um-Jingir is a fermented indigenous Sudanese food product made mainly from ... street vended Um-Jingir might have negative effects on public health. Therefore ..... McLauchlin J, Little C and BC Hobbs Hobbs' food poisoning and food.

  9. The bacteriological safety and antimicrobial susceptibility of bacteria ...

    African Journals Online (AJOL)

    In developing countries the major sources of food-borne illnesses are street vended foods. The aim of this study was thus to assess the prevalence and antibiogram of bacteria from white lupin in Bahir Dar Town. METHODS: A total of 40 samples were processed for detection of indicator bacteria and pathogens from ...

  10. Working Children and Educational Inclusion in Yemen

    Science.gov (United States)

    Dyer, Caroline

    2007-01-01

    The Republic of Yemen has a very high number of working children, employed in a variety of occupations, ranging from street vending to guards on farms, and domestic labour. Including these children in formal education is a major challenge facing the Republic, which has one of the lowest rates of female participation in primary education in the…

  11. Development and validation of ultra-high performance supercritical fluid chromatography method for determination of illegal dyes and comparison to ultra-high performance liquid chromatography method.

    Science.gov (United States)

    Khalikova, Maria A; Šatínský, Dalibor; Solich, Petr; Nováková, Lucie

    2015-05-18

    A novel simple, fast and efficient ultra-high performance supercritical fluid chromatography (UHPSFC) method was developed and validated for the separation and quantitative determination of eleven illegal dyes in chili-containing spices. The method involved a simple ultrasound-assisted liquid extraction of illegal compounds with tetrahydrofuran. The separation was performed using a supercritical fluid chromatography system and CSH Fluoro-Phenyl stationary phase at 70°C. The mobile phase was carbon dioxide and the mixture of methanol:acetonitrile (1:1, v/v) with 2.5% formic acid as an additive at the flow rate 2.0 mL min(-1). The UV-vis detection was accomplished at 500 nm for seven compounds and at 420 nm for Sudan Orange G, Butter Yellow, Fast Garnet GBC and Methyl Red due to their maximum of absorbance. All eleven compounds were separated in less than 5 min. The method was successfully validated and applied using three commercial samples of chili-containing spices - Chili sauce (Indonesia), Feferony sauce (Slovakia) and Mojo sauce (Spain). The linearity range of proposed method was 0.50-9.09 mg kg(-1) (r ≥ 0.995). The detection limits were determined as signal to noise ratio of 3 and were ranged from 0.15 mg kg(-1) to 0.60 mg kg(-1) (1.80 mg kg(-1) for Fast Garnet) for standard solution and from 0.25 mg kg(-1) to 1.00 mg kg(-1) (2.50 mg kg(-1) for Fast Garnet, 1.50 mg kg(-1) for Sudan Red 7B) for chili-containing samples. The recovery values were in the range of 73.5-107.2% and relative standard deviation ranging from 0.1% to 8.2% for within-day precision and from 0.5% to 8.8% for between-day precision. The method showed potential for being used to monitor forbidden dyes in food constituents. The developed UHPSFC method was compared to the UHPLC-UV method. The orthogonality of Sudan dyes separation by these two methods was demonstrated. Benefits and drawbacks were discussed showing the reliability of both methods for monitoring of studied illegal dyes in real

  12. A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods.

    Science.gov (United States)

    Tatebe, Chiye; Zhong, Xining; Ohtsuki, Takashi; Kubota, Hiroki; Sato, Kyoko; Akiyama, Hiroshi

    2014-09-01

    A simple and rapid high-performance liquid chromatography (HPLC) method to determine basic colorants such as pararosaniline (PA), auramine O (AO), and rhodamine B (RB) in various processed foods was developed. Linearity of the calibration curves ranged from 0.05 to 50 μg/mL for PA and 0.05-100 μg/mL for AO and RB. The detection and quantification limits (LOD and LOQ) of the basic colorants, which were evaluated as signal-to-noise ratios of 3 for LOD and 10 for LOQ, ranged from 0.0125 to 0.05 and 0.025 to 0.125 μg/g, respectively. The recoveries and relative standard deviations of three basic colorants in six processed foods, namely, chili sauce, curry paste, gochujang (hot pepper paste), tandoori chicken (roasted chicken prepared with yogurt and spices), powder soup, and shrimp powder ranged from 70.2% to 102.8% and 0.8% to 8.0%, respectively. The intraday precision of the recovery test ranged from 1.7% to 4.5%, whereas the interday precision ranged from 3.7% to 7.7%. The reported method has been successfully applied to basic colorant determination in various processed foods such as fat-based food matrices (curry paste and tandoori chicken), chili products (gochujang and chili sauce), and protein-based products (shrimp powder and powder soup). Thin layer chromatography and liquid chromatography/mass spectrometry methods for the determination of basic colorants in processed foods were also developed for rapid analysis and identification, respectively. These methods are very useful for monitoring unauthorized basic colorants in inspection centers or quarantine laboratories in many countries.

  13. ANALISIS ZAT PEWARNA RHODAMIN B PADA SAUS CABAI YANG BEREDAR DI KAMPUS UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

    Directory of Open Access Journals (Sweden)

    Debby Chrislia

    2017-01-01

    Full Text Available Chili sauce is one of the most popular food product because it was used as food complement. Generally in processing manufacture chili sauce added coloring substance, so product colour interesting. Nowadays more and more food manufacturers use dye that have been banned use. Rhodamine B dye in the form of a crystalline powder green or reddish purple, odorless and dissolves easily in bright red solution berfluoresan as textile dyes. Rhodamin b is still no food products were found to countain rhodamine B dye such as crackers, sauces, ice and other pastries. Rhodamin B is a synthetic dye that was banned for use in foods and is certified as a hazardous material according to Minister of Healthy of Indonesian Republic No. 722/Menkes/Per/IX/1998. Rhodamin B is carcinogenic, in the long term use can cause liver damage, kidney inflammation, and cancer. The kind of research this used a quantitative approach with the experimental methods laboratory. The purpose of this study was to determine whether there rhodamin B in the test samples using thin layer chromatography (TLC. The result shows that 7 examined samples doesn’t contain rhodamin B and and shows f count smaller than f table (F count< F table (3,61< 3,71. Synthetic dyes are contained in most of the analyzed samples are dyes that allow its use for food by the Regulation of the Minister of Health of Indonesia such as ponceau 4R and amarant and Contribution of research given by researchers of worksheets students and implementation plan learning

  14. Les dessins animés au Chili : syntaxe, circulation et consommation

    OpenAIRE

    Del Villar Muñoz , Rafael

    2015-01-01

    The aim of the research is to describe cognitive diegetic operating modes in cartoons transmitted in open access television in Chile, as well as their traffic conditions (supply) and consumption during 2000. The analysis draws correlations between the scheduler’s description of the programming, the audience (statistical description), and the cognitive worlds and proposed diegetic protocols (qualitative analysis). Such description will allow us to detect that Japanese cartoons are the most pop...

  15. Effects of biochar amendment and fertilizer sources on serrano chili pepper yield, uptake, and nitrogen fate

    Science.gov (United States)

    Efficient nitrogen (N) management strategies are a key approach in addressing the increase of food demand and environmental protection. Failing to achieve adequate nitrogen use efficiency (NUE) in agricultural systems can cause damaging outcomes including degradative water quality, increase in green...

  16. Chili : tous les projets | Page 4 | CRDI - Centre de recherches pour ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Région: Brazil, South America, Chile, Colombia, Uruguay, North and Central ... Sujet: LABOUR MARKET, LABOUR POLICY, LABOUR LAW, LABOUR ... ECONOMIC IMPLICATIONS, SOCIAL IMPLICATIONS, ENVIRONMENTAL EFFECTS.

  17. Chili : tous les projets | Page 2 | CRDI - Centre de recherches pour ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Le rôle du secteur privé dans la réduction de la corruption en Amérique latine ... les efforts déployés par le secteur privé pour améliorer la conformité aux lois ... les maladies non transmissibles (MNT) sont responsables de trois décès sur ...

  18. Chili : tous les projets | Page 5 | CRDI - Centre de recherches pour ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    ... et les relations interagissant dans la diffusion, la production et l'utilisation de ... et de la communication (TIC) a élargi l'horizon des personnes handicapées, qui ... vieillissement de la population et protection sociale en Amérique latine. Projet.

  19. Chromosome orientation and sterility in gamma-ray induced interchanges in chili pepper (Capsicum annuum L.)

    International Nuclear Information System (INIS)

    Kumar, O.A.; Panda, R.C.; Rao, K.G.R.

    1986-01-01

    After gamma irradiation (30 Kr) of seeds of Capsicum annuum cultivar cerasiformis (2 n = 24) two plants were recorded each carrying two interchanges. The nucleolus organiser chromosome appeared not to be involved. The interchange heterozygotes were weak and meiosis was irregular. At least one multivalent association per PMC was recorded. At metaphase I the predominant orientation was adjacent. The probable reasons for anaphase I and other meiotic irregularities and the incidence of high pollen sterility are discussed. (author)

  20. Chili : tous les projets | Page 3 | CRDI - Centre de recherches pour ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Sujet: LATIN AMERICA, HEALTH SYSTEM, PRIMARY HEALTH CARE, HEALTH PROGRAMMES, MATERNAL AND CHILD HEALTH, Capacity building. Région: Chile, South ... Sujet: INFORMATION TECHNOLOGY, COMPUTER NETWORKS, CHILE, Democracy, Civil society, Technological change, Internet. Région: Chile ...

  1. Food and migraine in adolescents

    Directory of Open Access Journals (Sweden)

    Magda Bouhairet

    2011-08-01

    Full Text Available Background Migraine headaches are a common problem worldwide, especially in adolescents. They are usually chronic, with frequent relapses. Therefore, any dietary risk factor for headaches has important implications on migraineurs. However, the association between migraine and diet needs to be examined further. Objective To investigate the association between diet and migraine in adolescents. Methods We conducted a cross-sectional study in August to September 2009 on 13 - 18 year old adolescents in a senior high school in Medan, North Sumatera. We included subjects diagnosed with migraine, according to the International Headache Society (IHS criteria. Ninety participants completed the questionnaire. Foods we observed for a link to migraine included milk, chocolate, ice cream, cheese, bread, instant noodles, meatballs, chili sauce, sweetener, yoghurt, pizza, and other foods and beverages. Results Of the 90 participants with migraines, there were more females (61.1% than males. There were statistically significant associations between migraine and triggering foods (P = 0.045, 95% CI 0.59 to 0.79 as well as between migraine and family history of migraine (P = 0.043, 95% CI 0.46 to 0.66. Stress (P = 0.164, menstruation (P = 0.369, and sound or light (P= 0.577 had no significant association with migraine. A wide variety of foods and beverages were implicated as migraine precipitants. The most common were chili sauce (75.8%, ice cream (71.0%, milk (67.7%, instant noodles (67.7%, chocolate (61.3%, peanuts (59.7%, cheese (54.8% and meatballs (54.8%. Conclusion Food and family history have a significant association with the occurrence of migraine in adolescents.

  2. Mixed hemimicelles solid-phase extraction based on sodium dodecyl sulfate-coated nano-magnets for selective adsorption and enrichment of illegal cationic dyes in food matrices prior to high-performance liquid chromatography-diode array detection detection.

    Science.gov (United States)

    Qi, Ping; Liang, Zhi-An; Wang, Yu; Xiao, Jian; Liu, Jia; Zhou, Qing-Qiong; Zheng, Chun-Hao; Luo, Li-Ni; Lin, Zi-Hao; Zhu, Fang; Zhang, Xue-Wu

    2016-03-11

    In this study, mixed hemimicelles solid-phase extraction (MHSPE) based on sodium dodecyl sulfate (SDS) coated nano-magnets Fe3O4 was investigated as a novel method for the extraction and separation of four banned cationic dyes, Auramine O, Rhodamine B, Basic orange 21 and Basic orange 22, in condiments prior to HPLC detection. The main factors affecting the extraction of analysts, such as pH, surfactant and adsorbent concentrations and zeta potential were studied and optimized. Under optimized conditions, the proposed method was successful applied for the analysis of banned cationic dyes in food samples such as chili sauce, soybean paste and tomato sauce. Validation data showed the good recoveries in the range of 70.1-104.5%, with relative standard deviations less than 15%. The method limits of determination/quantification were in the range of 0.2-0.9 and 0.7-3μgkg(-1), respectively. The selective adsorption and enrichment of cationic dyes were achieved by the synergistic effects of hydrophobic interactions and electrostatic attraction between mixed hemimicelles and the cationic dyes, which also resulted in the removal of natural pigments interferences from sample extracts. When applied to real samples, RB was detected in several positive samples (chili powders) within the range from 0.042 to 0.177mgkg(-1). These results indicate that magnetic MHSPE is an efficient and selective sample preparation technique for the extraction of banned cationic dyes in a complex matrix. Copyright © 2016 Elsevier B.V. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    Coolborn AKHARAIYI FRED

    2016-08-01

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

  4. Composition of oleoresins from two kinds of chili pepper (habanero and tabasco) obtained by lixiviation with organic solvents

    OpenAIRE

    Restrepo Gallego, Mauricio; Llanos Ríos, Natalia; Fonseca Echeverri, Carlos Enrique

    2007-01-01

    Introduction. In the development of new processes and ingredients for food industry, extraction techniques allow us to obtain active principles from natural products, good for human consuming and strongly related to the tendency towards a healthier and free of contaminants feeding. Oleoresins from vegetables allow us to work with dye and aromatic components (as in the case of peppers, for which, extraction with organic solvents is a common practice that must be refi...

  5. VIGS approach reveals the modulation of anthocyanin biosynthetic genes by CaMYB in Chili pepper leaves

    Directory of Open Access Journals (Sweden)

    zhen ezhang

    2015-07-01

    Full Text Available The purple coloration of pepper leaves arises from the accumulation of anthocyanin. Three regulatory and 12 structural genes have been characterized for their involvement in the anthocyanin biosynthesis. Examination of the abundance of these genes in leaves showed that the majority of them differed between anthocyanin pigmented line Z1 and non-pigmented line A3. Silencing of the R2R3-MYB transcription factor CaMYB in pepper leaves of Z1 resulted in the loss of anthocyanin accumulation. Moreover, the expression of multiple genes was altered in the silenced leaves. The expression of MYC was significantly lower in CaMYB-silenced leaves, whereas WD40 showed the opposite pattern. Most structural genes including CHS, CHI, F3H, F3’5’H, DFR, ANS, UFGT, ANP and GST were repressed in CaMYB-silenced foliage with the exception of PAL, C4H and 4CL. These results indicated that MYB plays an important role in the regulation of anthocyanin biosynthetic related genes. Besides CaMYB silenced leaves rendered more sporulation of Phytophthora capsici Leonian indicating that CaMYB might be involved in the defense response to pathogens.

  6. Seven "Chilis": Making Visible the Complexities in Leveraging Cultural Repertories of Practice in a Designed Teaching and Learning Environment

    Science.gov (United States)

    DiGiacomo, Daniela Kruel; Gutiérrez, Kris D.

    2017-01-01

    Drawing upon four years of research within a social design experiment, we focus on how teacher learning can be supported in designed environments that are organized around robust views of learning, culture, and equity. We illustrate both the possibility and difficulty of helping teachers disrupt the default teaching scripts that privilege…

  7. Red hot chili pepper. A new Calluella stoliczka, 1872 (Lissamphibia: Anura: Microhylidae) from Sarawak, East Malaysia (Borneo).

    Science.gov (United States)

    Das, Indraneil; Min, Pui Yong; Hsu, Wayne W; Hertwig, Stefan T; Haas, Alexander

    2014-04-07

    A new brightly-coloured (olive and red) species of microhylid frog of the genus Calluella Stoliczka 1872 is described from the upper elevations of Gunung Penrissen and the Matang Range, Sarawak, East Malaysia (Borneo). Calluella capsa, new species, is diagnosable in showing the following combination of characters: SVL up to 36.0 mm; dorsum weakly granular; a faint dermal fold across forehead; toe tips obtuse; webbing on toes basal; lateral fringes on toes present; outer metatarsal tubercle present; and dorsum greyish-olive, with red spots; half of venter bright red, the rest with large white and dark areas. The new species is the eighth species of Calluella to be described, and the fourth known from Borneo. A preliminary phylogeny of Calluella and its relatives is presented, and the new taxon compared with congeners from Malaysia and other parts of south-east Asia. 

  8. Burn! How implicit and explicit evaluation predict early adolescents' "hot sauce" aggression towards classroom peers

    NARCIS (Netherlands)

    Lansu, T.A.M.

    2018-01-01

    The current study examined to what extent early adolescents' implicit and explicit evaluations of a classmate predict (a) their own aggressive behavior toward that classmate and (b) their classmate's aggressive behavior toward them. Implicit and explicit peer evaluations were assessed among 148

  9. Perinatal consumption of thiamin-fortified fish sauce in rural Cambodia: a randomized controlled efficacy trial

    Science.gov (United States)

    Importance: Infantile beriberi, a potentially fatal disease caused by thiamin deficiency, remains a public health concern in Cambodia and regions where B-vitamin poor, polished white rice is a staple food. Low maternal thiamin intake reduces breast milk thiamin concentrations, placing breastfed infa...

  10. Secret Sauce and Snake Oil: Writing Monthly Reports in a Highly Contingent Environment

    Science.gov (United States)

    Spinuzzi, Clay

    2010-01-01

    At a search marketing company, each search engine optimization (SEO) specialist writes up to 10 to 12 complex 20-page monthly reports in the first ten business days of each month. These SEO specialists do not consider themselves to be writers, yet they generate these structurally and rhetorically complex reports as a matter of course, while…

  11. Shampoo, Soy Sauce, and the Prince's Pendant: Density for Middle-Level Students

    Science.gov (United States)

    Chandrasekhar, Meera; Litherland, Rebecca

    2006-01-01

    In this article, the authors describe a series of activities they have used with middle-level students. The first set of lessons explores density through the layering of liquids. In the second set, they use some of the same liquids to explore the density of solids. The third set investigates how temperature affects the density of…

  12. Tsunami in the Ionosphere ? a pinch of gravity with a good plasma sauce !

    Science.gov (United States)

    Occhipinti, Giovanni; Rolland, Ms Lucie; Kherani, Alam; Lognonné, Philippe; Komjathy, Attila; Mannucci, Anthony

    A series of ionospheric anomalies following the Sumatra tsunami has been reported in the scientific literature (e.g., Liu et al. 2006; DasGupta et al. 2006; Occhipinti et al. 2006). Similar anomalies were also observed after the tsunamigenic earthquake in Peru in 2001 (Artru et al., 2005) and after the recent earthquakes in Sumatra and Chile in 2007. All these anomalies show the signature in the ionosphere of tsunami-generated internal gravity waves (IGW) propagating in the neutral atmosphere over oceanic regions. Most of these ionospheric anomalies are deterministic and reproducible by numerical modeling (Occhipinti et al., 2006) via the ocean/neutral atmosphere/ionosphere coupling mechanism. In addition, the numerical modeling supplies useful helps in the estimation of expected anomalies in the global scale to explore the effect of geomagnetic field in the neutral/plasma coupling (Occhipinti et al., 2008). Here we present an overview of the physical coupling mechanism highlighting the strong ampli- fication mechanism of atmospheric IGW; it allows to detect these anomalies when the tsunami is offshore where the see level displacement is still small. This property adds to the increasing coverage of ionospheric sounding measurements, suggests the implication of ionospheric sounding in the future oceanic monitoring and tsunami warning system. [Artru et al., 2005] Geophys. J. Int., 160, 2005 [DasGupta et al., 2006] Earth Planet. Space, 35, 929-959. [Liu et al., 2006] J. Geophys. Res., 111, A05303. [Occhipinti et al., 2006] Geophys. Res. Lett., 33, L20104, 2006 [Occhipinti et al., 2008] Geophys. J. Int., in press.

  13. Zygomycota associated with traditional meju, a fermented soybean starting material for soy sauce and soybean paste

    NARCIS (Netherlands)

    Hong, S.B.; Kim, D.H.; Lee, M.; Baek, S.Y.; Kwon, S.; Houbraken, J.; Samson, R.A.

    2012-01-01

    Various zygomycota species were detected during a study of the mycobiota of meju, a brick of dried fermented soybeans, used in Korean cuisine. Two hundred and sixty-eight strains were isolated from 98 finished meju products collected in various regions of Korea from 2009 to 2011, and 96 strains were

  14. Perinatal consumption of thiamine-fortified fish sauce in rural Cambodia. A randomized clinical trial

    Science.gov (United States)

    Infantile beriberi, a potentially fatal disease caused by thiamine deficiency, is a public health concern in Cambodia and regions where thiamine-poor white rice is a staple food. Low maternal thiamine intake reduces breast milk thiamine placing breastfed infants at risk of beriberi. The objective wa...

  15. Prevalence of strongyles and efficacy of fenbendazole and ivermectin in working horses in El Sauce, Nicaragua

    DEFF Research Database (Denmark)

    Kyvsgaard, Niels Christian; Lindbom, Jenny Maria; Andreasen, Line Lundberg

    2011-01-01

    Horses, mules and donkeys are indispensable farming and working animals in many developing countries, and their health status is important to the farmers. Strongyle parasites are ubiquitous in grazing horses world-wide and are known to constitute a threat to equine health. This study determined t...

  16. Biochemical changes in low-salt solid-state fermented soy sauce ...

    African Journals Online (AJOL)

    Results showed that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total sugar and the brown color were increased. However, pH was decreased during the fermentation period. Furthermore, contents of total free amino acids in low-salt solid-state ...

  17. Impact of Iron Fortification of Soy Sauce on the Micronutrient Status ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    2003-04-29

    Apr 29, 2003 ... This work is used with the permission of Chinese Center for Disease Control and Prevention. .... The serum samples were shipped from Bijie to Beijing on dry ice by airplane and ...... Stand straight with eyes forward. • Measure ...

  18. Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects

    Directory of Open Access Journals (Sweden)

    Guzmán, Carlos A.

    2003-03-01

    Full Text Available The purpose of this study was to prepare a dressing using blanched Argentinian peanuts, that looks like mayonnaise and that has a patterns of a healthy nourishment. The general composition of the product, as well as the fatty acid composition and stability to oxidation were determined and compared to standard commercial mayonnaise and sunflower oil. A consumer test was performed on the product. The results showed a better nutritional quality of the peanut mayonnaise, due to a lower fat and caloric contents and a higher mono-unsaturated proportion of fatty acids than the other dressings. This product contains fiber and vitamin E, it lacks cholesterol and is low in sodium. The stability to lipid oxidation was similar to that of standard commercial mayonnaise and sunflower oil. Concerning sensorial aspects, the product was well accepted by 71.7 % of the consumer panelists. It responds to healthy-food guidelines and can be used for various purposes.La propuesta de este estudio fue preparar un aderezo usando maní blanchado (pelado argentino, que tenga un aspecto similar a la mayonesa y que tenga características de un alimento sano. La composición porcentual, los ácidos grasos y la estabilidad oxidativa del producto fueron determinadas y comparadas con mayonesa comercial y aceite de girasol. Además un test de aceptabilidad fue realizado sobre dicho producto. Los resultados mostraron mejores cualidades nutricionales en la mayonesa de maní debido a que tiene un menor contenido calórico y graso y una mayor proporción de ácidos grasos monoinsaturados que los otros aderezos. Este producto contiene fibras y vitamina E, carece de colesterol y tiene baja concentración de sodio. La estabilidad oxidativa de los lípidos fue similar a la de la mayonesa comercial y al aceite de girasol. Respecto a sus propiedades sensoriales, la mayonesa de maní fue considerada aceptable por el 71,7 % de los consumidores. Este producto responde a las características de un alimento sano y puede ser usado para varios propósitos.

  19. AGUACATE Y SAUCE: Nuevos hospederos del pasador del cafeto, Xylosandrus (Xyleborus morigerus Bland.

    Directory of Open Access Journals (Sweden)

    Vélez Angel Raúl

    1972-08-01

    Full Text Available El pasador de las ramas del cafeto, Xylosandrus (Xyleborus morigerus Bland , es una de las plagas más severas que afectan al cultivo del cafeto en el mundo. Pertenece al grupo de los escolítidos ambrosiales, grupo de coleópteros diminutos dentro de la familia Scolytidae, el cual se caracteriza porque sus integrantes perforan el duramen de muchos árboles y algunos lo hacen en frutos o semillas, como es el caso de la broca del café. Hypothenemus (Stephanoderes hampei, cuya presencia aún no se ha confirmado en Colombia.

  20. Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria

    Directory of Open Access Journals (Sweden)

    Juliana dos Santos Vilar

    2013-07-01

    Full Text Available The aim of this study was to develop a recipe of passion fruit cake with chocolate syrup for individuals who have phenylketonuria and evaluate its acceptance. The samples were served to 50 untrained tasters and evaluated by the acceptability test using the nine point hedonic scale. Flavor was the most appreciated attribute by 66% of tasters. The cake had a mean of 7,0 corresponding to "liked moderately" in the hedonic scale and 94% of purchase intent. Therefore, the cake was accepted and would be purchased by the majority of participants.