Hornegardner2048

Wooden breast (WB) condition is a chicken myopathy that causes quality losses and has been shown to negatively affect the sensory acceptance by consumers. In this work, we prepared emulsified chicken patties using WB meat and evaluated their texture profile and acceptability. Three formulations were processed PN (100% normal breast), PW (100% WB meat) and PNW (50%50% PNPW). All the analyzed samples were in accordance with Brazilian legislation parameters for microbiological traits. A marked decrease (P  0.05) by the addition of WB meat in the different treatments. In fact, all samples presented a global sensory acceptance above 70%. The use of WB meat in the formulation of chicken patties is a useful practice to minimize the economic losses in the poultry industry, also helping to support decision-making and improve production performance.Histamine-producing bacteria (HPB) produce histamine from histidine contained in food through the action of histidine decarboxylase. To identify HPB isolated from food, it is necessary to detect histamine produced by the bacteria. In this study, we concurrently identified HPB and detected histamine by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. After 24 h of incubation, 30 of 34 bacterial strains were correctly identified. Histamine was detected in all HPB cultured on Niven's medium, and 94% of HPB cultured in histidine broth, except for two strains with low histamine production. This method may greatly simplify the procedure and reduce the time required to identify HPB.The objective of this study was to use accelerated-solvent-extraction to achieve antioxidant extracts from chia seeds oils, enriched in tocopherols and tocotrienols, namely tocochromanols. Nanotechnology applications have been also incorporated to develop an innovative formulation of chia seeds oil nanoemulsion that preserve its antioxidant potential after conditions of oxidative stress. Chia seeds oils proved to be a valuable source of tocochromanols, from 568.84 to 855.98 μg g-1, depending on the geographical provenance. Quantitative data obtained by LC-DAD-ESI-MS/MS showed outstanding levels of γ-Tocopherol, over 83%, followed far behind by Tocopherols-(α, β, δ) and Tocotrienols-(α, β, δ, γ)-tocotrienols. The characteristic tocochromanols fingerprint of chia seeds oils was positively correlated with the FRAP and DPPH antioxidant activity of the extracts (between 18.81 and 138.48 mg Trolox/g). Formulation of the Chia seeds oils as nanoemulsions did not compromised the antioxidant properties of fresh extracts. Brepocitinib Interestingly, nanoemulsions retained about the 80% of the initial antioxidant capacity after UV-induced stress, where the non-emulsified oils displayed a remarkable reduction (50-60%) on its antioxidant capacity under the same conditions. These antioxidant chia seeds formulations can constitute a promising strategy to vectorizing vitamin E isomers, in order to be used for food fortification, natural additives and to increase the self-life of food products during packing.A transportation container was developed to minimize transportation losses of sapota fruit. The container was made of corrugated polypropylene (PP) sheet. The container is completely foldable, reusable and enclosed condition for protecting produce from adverse climate. The adjustable cells were made to enhance the safety of fruits. Separation sheets were provided in a container to support the fruits. Perforation was provided for proper respiration of the fruits. link2 Velcro feature was provided to erect and fold the container. Freshly harvested and uniformly matured and graded sapota fruits were transported in seven types of containers or bags with 10 kg capacity stacked in six layers viz.; gunny bag, gunny bag lined with bubble sheet, perforated PP bag, foldable plastic container, egg tray in corrugated fiberboard box (CFB) carton, plastic crate and CFB carton. The fruits were transported from Junagadh to Jamnagar and returned from Jamnagar to Junagadh by road approximately 350 km in goods rickshaw. Effect of different containers on quality parameters of sapota fruits viz., hardness (30.09 kg/cm2), firmness (12.63 kgf) and rupture force (100.2 kgf) were found maximum and weight loss (1.01%), deformation (10.9 mm) and total soluble solids (16.40°Brix) were found minimum in the fruits transported in foldable plastic container. Bruising, cracking and impact damage were not observed on the fruits transported in foldable plastic container. Maximum marketable fruits (98.37%) were observed in foldable plastic container. Transportation losses of sapota fruits in foldable plastic container were minimized 8.65% and 2.85% as compared to gunny bag and plastic crate, respectively.

The aim of this study is to investigate the influence of the encapsulating agents (maltodextrin (MD), whey protein isolate (WP), and gum arabic (GA)) and their blends (MD + WP, MD + GA, WP + GA, and MD + WP + GA) on the powder yield, drying ratio, productivity, drying rate, physicochemical, bulk, reconstitution, and morphological properties of the red pepper juice powders (RPJP) and to calculate the energy efficiency of the spray dryer. A pilot-scale spray dryer (180/80°C inlet/outlet air temperature, 392kPa atomization pressure, 1.54m

/min air flow rate, and a 12.0 ± 0.2°Bx feeding concentration) was used for the drying experiments. The acceptable powder yield (52.48-94.25%) and specific energy consumption values (7.39-9.72MJ/kg H

O) were obtained. The RPJP presented moisture content and water activity values lower than 10% and 0.367. The red pepper juice powders were found to be highly dispersible (88.34-95.18%), soluble (solubility time and index are 9.75-77.25s and around 99%), and easly wetted (9.75-122.00s). The average particle sizes of the RPJPs were 14.92μm, 19.68μm, 19.36μm, 17.58μm, 19.96μm, 19.41μm, and 18.72μm for RPJP + MD, RPJP + WP, RPJP + GA, RPJP + MD + WP, RPJP + MD + GA, RPJP + WP + GA, and RPJP + MD + WP + GA respectively. Despite the low powder yield and high water activity value, RPJP + MD exhibited superior (bulk density, flowability, cohesiveness, wettability and solubility times) or statistically similar (productivity, moisture content, browning index, porosity, dispersibility, and hygroscopicity) properties compared to other powders.

This study was aimed to evaluate the effects of using different levels of olive (Olea europaea) leaf extract on fresh and preserved mutton meatballs. Meatballs were divided into four different groups and treated as T0 (0), T1 (0.1), T2 (0.2) and T3 (0.3%), respectively based on olive leaf extract supplementation. Days of intervals of experiment were 0, 5, 10 days. Samples were preserved at 4˚C for up to 10 days. Different types of analysis such as, sensory (color, flavor, juiciness and overall acceptability), proximate composition (CP %), physicochemical (pH), biochemical (POV, FFA and TBARS) and microbiological (TVC, TCC and TYMC) were determined. Color, flavor and acceptability reduced significantly (p  less then  0.05) with the increase of the storage periods. Values of the studied quality parameters in all the treatment groups differed significantly (p  less then  0.05). Based on our findings 0.3% olive leaf extract is found suitable to add in mutton meatballs as a source of natural antioxidant.The purpose of this paper was to investigate effect of ripening time on physicochemical, textural and microbiological properties of Njeguška (dry fermented sausage) during ripening and to conduct sensory and free fatty acid characterization of final product. Ripening time significantly (p  less then  0.05) affected all physicochemical parameters. Moisture content dropped below national regulation limit (35%) after 12 days, which indicates that production process could be shortened for 4 days. Total weight loss was 36.34%. Due to its final pH (5.54), Njeguška can be classified as low-acid sausage which microbial safety mostly relies on its low water activity ( less then  0.80). Final TBARS value was 0.27 mg MDA/kg. Levels of tyramine (36.9 mg/kg) and putrescine (16.7 mg/kg) were the highest among all biogenic amines while levels of remaining amines were under 5 mg/kg. Hardness, gumminess and chewiness significantly (p  less then  0.05) increased during processing to reach final values of 65.59 N, 33.60 N and 19.12 N, respectively. Ripening time had significant effect on color (L*, a* and b*) of surface, meat and fat parts which were all measured separately. Total viable count, lactic acid bacteria and Micrococcaceae counts increased from 5.11 log cfu/g, 3.90 log cfu/g and 2.41 log cfu/g to 7.96 log cfu/g, 7.04 log cfu/g and 4.86 log cfu/g, respectively. Results of sensory characterization showed high scores for smoky flavor, consistency, fattiness, fat/meat cohesiveness and saltiness while lactic acid odor and overall acidity were rated low.This study aimed to evaluate the performance of both near-infrared (NIR) diffuse reflectance and mid-infrared-attenuated total reflectance (MIR-ATR) in determining some quality parameters of a commercial white cheese made of unknown ratios of various milk species. For this purpose, 81 commercial Ezine cheese samples, a special ripened cheese produced in Turkey, containing unknown ratios of bovine, caprine, and ovine milk, were used. Reference analyses, including textural properties, protein content, nitrogen fractions, ripening index coefficients, fat, salt, dry matter-moisture, and ash contents as well as pH and titratable acidity levels, were conducted in the samples following the traditional gold standards. For NIR applications, the spectra of both intact cubes and hand-crushed cheese samples were collected, whereas the spectra of only hand-crushed cheese samples were collected for MIR-ATR. PLSR (Partial Least Squares Regression) calibration models were developed for each parameter (n = 61) and then validated using both cross-validation (leave-one-out approach) and an external validation set (n = 20). Overall, PLSR models developed for total protein, fat, salt, dry matter, moisture, and ash content, as well as pH and titratable acidity, yielded satisfactory performance statistics in the complementary use of NIR and MIR spectroscopy. However, PLSR models of the other parameters, including textural properties, nitrogen fractions, and the ripening index, could only separate high and low values and were not able to make accurate quantitative predictions. NIR spectroscopy was found to be more accurate than that of MIR-ATR spectroscopy for almost all the parameters except for pH and titratable acidity, for which MIR-ATR spectroscopy was superior.Colour is one of the important quality traits affecting the meat purchasing decision by consumers, and myoglobin is the principal heme protein responsible for the meat colour. link3 This study aimed to investigate the effects of pH (5.3, 5.8, 6.4 and 7.4) and temperature (4 and 25 °C) on oxymyoglobin (OxyMb) oxidation in model reaction mixtures containing OxyMb, fatty acids (C182n-6 and C183n-3) and vitamin E. A decrease of the OxyMb concentration with increased acidity was observed for all the reaction mixtures with/without fatty acids and vitamin E. After 48 h of storage at 4 °C, the OxyMb concentration decreased by approximately 60-70%, 61-69%, 53.7-53.9% and 40.93-41.84% in the reaction mixtures containing [OxyMb + C182n-6 or C183n-3] at pH 5.3, 5.8, 6.4 and 7.4, respectively. While, after 48 h at 25 °C, the OxyMb concentration decreased by 95-98% in all the reaction mixtures containing [OxyMb + C182n-6 or C183n-3] under all the pH conditions. The presence of vitamin E significantly inhibited the OxyMb oxidation in the reaction mixtures containing fatty acids under acidic conditions, but a higher level of vitamin E may be required for meat(s) containing high n-3 fatty acids content that are stored at high temperature.