Pub Date : 2015-05-28DOI: 10.2174/1874256401509010001
M. Johansson, M. Högberg, A. Andrén
High frequency of Swedish Landrace goats are the carriers of a mutation, where the affected goats are not able to produceS1-casein (� S1-CN) in the milk. As a consequence the lack of this protein is connected to lower cheese yield. The aim of this study was thus to determine the relationship between theS1-CN content and coagulation properties of milk from Swedish Landrace goats. Milk samples from 62 dairy goats from two herds were analysed. As many as 44% goats showed low or no production ofS1-CN. Only 24% of the investigated goats showed high production of this protein. The coagulation properties of milk from the dairy goats were clearly influenced by the concentration ofS1-CN. The milk from low levelS1-CN animals resulted in 15% longer coagulation time and 60% weaker gels compared to the gel firmness of the high expressing group. The coagulation time was strongly associated with the pH of the milk (p<0.001), where the milk with lowS1-CN content had higher pH. Further, goat milk with low levels ofS1-CN was shown to have significantly lower total protein (p<0.05) compared to milk from high expressingS1-CN goats.
{"title":"Relation Between αS1-Casein Content and Coagulation Properties of Milk from Swedish Dairy Goats","authors":"M. Johansson, M. Högberg, A. Andrén","doi":"10.2174/1874256401509010001","DOIUrl":"https://doi.org/10.2174/1874256401509010001","url":null,"abstract":"High frequency of Swedish Landrace goats are the carriers of a mutation, where the affected goats are not able to produceS1-casein (� S1-CN) in the milk. As a consequence the lack of this protein is connected to lower cheese yield. The aim of this study was thus to determine the relationship between theS1-CN content and coagulation properties of milk from Swedish Landrace goats. Milk samples from 62 dairy goats from two herds were analysed. As many as 44% goats showed low or no production ofS1-CN. Only 24% of the investigated goats showed high production of this protein. The coagulation properties of milk from the dairy goats were clearly influenced by the concentration ofS1-CN. The milk from low levelS1-CN animals resulted in 15% longer coagulation time and 60% weaker gels compared to the gel firmness of the high expressing group. The coagulation time was strongly associated with the pH of the milk (p<0.001), where the milk with lowS1-CN content had higher pH. Further, goat milk with low levels ofS1-CN was shown to have significantly lower total protein (p<0.05) compared to milk from high expressingS1-CN goats.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"7 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2015-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78524892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-12-22DOI: 10.2174/1874256401408010022
T. Bowser, M. Mwavita, A. Al'sakini, W. McGlynn, N. Maness
Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p 0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Rosemary extract (high total phenol concentration) was an efficient antioxidant, improving fermented lamb-meat sausage quality based on color and off-odor. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p 0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p 0.05).
{"title":"Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract","authors":"T. Bowser, M. Mwavita, A. Al'sakini, W. McGlynn, N. Maness","doi":"10.2174/1874256401408010022","DOIUrl":"https://doi.org/10.2174/1874256401408010022","url":null,"abstract":"Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p 0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Rosemary extract (high total phenol concentration) was an efficient antioxidant, improving fermented lamb-meat sausage quality based on color and off-odor. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p 0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p 0.05).","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"23 1","pages":"22-31"},"PeriodicalIF":0.0,"publicationDate":"2014-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73051439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-10-03DOI: 10.2174/1874256401408010018
J. Kigozi, N. Banadda, Y. Byaruhanga, A. Kaaya, L. Musoke
As consumers we are all acutely aware of the texture when we eat or drink solids or liquids and there can no doubt that texture is an important determinant of food quality. Results from the development of the process for sorghum based cones suggested the importance of optimizing the appearance and texture in future studies in the cone development for better consumer acceptance. In this study sensory analysis was used to determine differences in the product texture due to changes in the formulation for fifteen different formulations for the sorghum cones; in view of optimizing the sorghum cone texture. The sensory panel was used to determine the texture rated according to hardness, crispness and overall acceptability. Panelists used a 6-point scale for sensory evaluation (6 = "extremely hard" to 1 = "soft") to rate hardness and 6 = "extremely crispy" to 1= "Not crispy" to rate crispness and a 9-point hedonic scale (9 = "like extremely"; 1 = "dislike extremely") to rate the overall acceptability. Cones formulations which ranked higher; 8.25 and 8.06 respectively than the control 7.5 in consumer acceptance where F14 (where the sorghum was decreased by 25 %) and F9 (where water was decreased by 14%). Formulation F14 which resulted in the best texture was thus be selected and adopted as the formulation for the sorghum ice cream cones.
{"title":"Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis","authors":"J. Kigozi, N. Banadda, Y. Byaruhanga, A. Kaaya, L. Musoke","doi":"10.2174/1874256401408010018","DOIUrl":"https://doi.org/10.2174/1874256401408010018","url":null,"abstract":"As consumers we are all acutely aware of the texture when we eat or drink solids or liquids and there can no doubt that texture is an important determinant of food quality. Results from the development of the process for sorghum based cones suggested the importance of optimizing the appearance and texture in future studies in the cone development for better consumer acceptance. In this study sensory analysis was used to determine differences in the product texture due to changes in the formulation for fifteen different formulations for the sorghum cones; in view of optimizing the sorghum cone texture. The sensory panel was used to determine the texture rated according to hardness, crispness and overall acceptability. Panelists used a 6-point scale for sensory evaluation (6 = \"extremely hard\" to 1 = \"soft\") to rate hardness and 6 = \"extremely crispy\" to 1= \"Not crispy\" to rate crispness and a 9-point hedonic scale (9 = \"like extremely\"; 1 = \"dislike extremely\") to rate the overall acceptability. Cones formulations which ranked higher; 8.25 and 8.06 respectively than the control 7.5 in consumer acceptance where F14 (where the sorghum was decreased by 25 %) and F9 (where water was decreased by 14%). Formulation F14 which resulted in the best texture was thus be selected and adopted as the formulation for the sorghum ice cream cones.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"56 1","pages":"18-21"},"PeriodicalIF":0.0,"publicationDate":"2014-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90982152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-10-03DOI: 10.2174/1874256401408010009
S. Saidin, N. Ramli, T. Y. Nee, K. Ayob
This study investigated the effect of milk replacer incorporation on the physicochemical properties of milk chocolate. The formulations were developed using Mixture Design of Design Expert ® version 6.0. through a binary mixing of skimmed milk powder and milk replacer at following ratios: 100:0, 75:25, 50:50, 25:75 and 0:100. Results demonstrated that milk chocolate which comprised of 100% milk replacer significantly had the darker colour and more viscous compared to the other milk chocolate samples (P≤0.05). On the other hand, the milk chocolate which consisted of 75% skimmed milk powder and 25% milk replacer had better resistance to fat bloom formation throughout the 10 weeks of storage at room temperature (25°C). This study suggested the feasibility of incorporating milk replacer in milk chocolate. The milk chocolate with milk replacer had softer texture and less fat bloom formation compared to the milk chocolate with skimmed milk powder alone.
{"title":"The Effect of Milk Replacer Incorporation on the Physicochemical Properties of Milk Chocolate","authors":"S. Saidin, N. Ramli, T. Y. Nee, K. Ayob","doi":"10.2174/1874256401408010009","DOIUrl":"https://doi.org/10.2174/1874256401408010009","url":null,"abstract":"This study investigated the effect of milk replacer incorporation on the physicochemical properties of milk chocolate. The formulations were developed using Mixture Design of Design Expert ® version 6.0. through a binary mixing of skimmed milk powder and milk replacer at following ratios: 100:0, 75:25, 50:50, 25:75 and 0:100. Results demonstrated that milk chocolate which comprised of 100% milk replacer significantly had the darker colour and more viscous compared to the other milk chocolate samples (P≤0.05). On the other hand, the milk chocolate which consisted of 75% skimmed milk powder and 25% milk replacer had better resistance to fat bloom formation throughout the 10 weeks of storage at room temperature (25°C). This study suggested the feasibility of incorporating milk replacer in milk chocolate. The milk chocolate with milk replacer had softer texture and less fat bloom formation compared to the milk chocolate with skimmed milk powder alone.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"33 1","pages":"9-17"},"PeriodicalIF":0.0,"publicationDate":"2014-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85740321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2014-05-30DOI: 10.2174/1874256401408010001
K. Telahigue, T. Hajji, Rabeh Imen, Ouertani Sahbi, M. Cafsi
The effects of artisanal and controlled oven drying methods on the biochemical composition of the body wall of the sea cucumber, Holothuria forskali were investigated. Five combinations of temperature (°C) and relative humidity (%) levels were tested (50°C, 20%, 60°C, 25%; 60°C, 15%, 60°C, 20% and 70°C, 20%). The results demonstrate that the treatment (60°C and 20%) yields an improvement of the nutritional quality of the initial product. Improvements were particularly noted in terms of the amount of total proteins and the polyunsaturated fatty acids level in the dry body wall of H. forskali.
{"title":"Effects of Drying Methods on the Chemical Composition of the Sea Cucumber Holothuria forskali","authors":"K. Telahigue, T. Hajji, Rabeh Imen, Ouertani Sahbi, M. Cafsi","doi":"10.2174/1874256401408010001","DOIUrl":"https://doi.org/10.2174/1874256401408010001","url":null,"abstract":"The effects of artisanal and controlled oven drying methods on the biochemical composition of the body wall of the sea cucumber, Holothuria forskali were investigated. Five combinations of temperature (°C) and relative humidity (%) levels were tested (50°C, 20%, 60°C, 25%; 60°C, 15%, 60°C, 20% and 70°C, 20%). The results demonstrate that the treatment (60°C and 20%) yields an improvement of the nutritional quality of the initial product. Improvements were particularly noted in terms of the amount of total proteins and the polyunsaturated fatty acids level in the dry body wall of H. forskali.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"4 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2014-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84822344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2013-09-05DOI: 10.2174/1874256401307010023
J. Kigozi, Y. Byaruhanga, N. Banadda, A. Kaaya
Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physico- chemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swelling power and pasting properties of the flours determined by amylose/amlopectin ratio and amylose content as well as the presence of lipids, dietary fibre, tannins and minerals. The break down viscosity (r=-0.825), the final viscosity(r=-0.834) and amylose/amylopectin ratio (r=- 0.782) attained had the highest correlation with the ice cream permeability and weight while hardness of the cone corre- lated with dietary fibre content (r=0.576), tannin content(r=0.75) and protein (r=-0.458). Hardness showed highest correla- tion with setback (r=-0.859) and final viscosity(r=-0.703) while texture showed highest correlation with hardness (r=- 0.662) and set back(r=0.778). The cone appearance correlated highest with particle size (r=0.696) and dietary fibre (r=- 0.693). An amylose content of about 28% and lipid content of about 3% with endosperm texture rated as 3 (scale ;1- corneous and 5-floury), 0.1% Tannins, 1.7% minerals and dietary fibre of 5%, in the epuripur variety produced the best sorghum ice cream cone.
{"title":"Characterisation of the Physico-chemical Properties of Selected White Sorghum Grain and Flours for the Production of Ice Cream Cones","authors":"J. Kigozi, Y. Byaruhanga, N. Banadda, A. Kaaya","doi":"10.2174/1874256401307010023","DOIUrl":"https://doi.org/10.2174/1874256401307010023","url":null,"abstract":"Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physico- chemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swelling power and pasting properties of the flours determined by amylose/amlopectin ratio and amylose content as well as the presence of lipids, dietary fibre, tannins and minerals. The break down viscosity (r=-0.825), the final viscosity(r=-0.834) and amylose/amylopectin ratio (r=- 0.782) attained had the highest correlation with the ice cream permeability and weight while hardness of the cone corre- lated with dietary fibre content (r=0.576), tannin content(r=0.75) and protein (r=-0.458). Hardness showed highest correla- tion with setback (r=-0.859) and final viscosity(r=-0.703) while texture showed highest correlation with hardness (r=- 0.662) and set back(r=0.778). The cone appearance correlated highest with particle size (r=0.696) and dietary fibre (r=- 0.693). An amylose content of about 28% and lipid content of about 3% with endosperm texture rated as 3 (scale ;1- corneous and 5-floury), 0.1% Tannins, 1.7% minerals and dietary fibre of 5%, in the epuripur variety produced the best sorghum ice cream cone.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"138 1","pages":"23-33"},"PeriodicalIF":0.0,"publicationDate":"2013-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77398033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2013-08-23DOI: 10.2174/1874256401307010008
B. Ebeling, C. Vargas, S. Hubo
Anthropogenic and demographic processes cause worldwide air problems, giving rise to focus on exhaust air purification to counteract these effects. Due to the large number of substances found in exhaust air and the various operational parameters needed, a huge amount of often high dimensional data has to be analyzed. The ultimate goal is to finally reduce data complexity in terms of information reflecting the substancescharacteristics. The Cluster Analysis (CA) of data from 30 exhaust air compounds with 11 indices representing both structural characteristics and physicochemical data resulted in 7 clusters. The Principal Component Analysis (PCA) led to the identification of 6 Principal Components (PCs) and therefore to a dimensional reduction compared to the originally used 11 indices. After re-gathering the total information of the original data-set upon the 6 PCs only, a re-clustering showed that we were able to restore the same cluster structure as in the original CA based on the 11 indices. This process is a first proof of principle in successful re-clustering after dimensional data reduction by our proposed combined CA-PCA method and hence a step towards a possible development of an adsorption method to selectively remove malodorous/toxic components from the exhaust air.
{"title":"Combined Cluster Analysis and Principal Component Analysis to Reduce Data Complexity for Exhaust Air Purification","authors":"B. Ebeling, C. Vargas, S. Hubo","doi":"10.2174/1874256401307010008","DOIUrl":"https://doi.org/10.2174/1874256401307010008","url":null,"abstract":"Anthropogenic and demographic processes cause worldwide air problems, giving rise to focus on exhaust air purification to counteract these effects. Due to the large number of substances found in exhaust air and the various operational parameters needed, a huge amount of often high dimensional data has to be analyzed. The ultimate goal is to finally reduce data complexity in terms of information reflecting the substancescharacteristics. The Cluster Analysis (CA) of data from 30 exhaust air compounds with 11 indices representing both structural characteristics and physicochemical data resulted in 7 clusters. The Principal Component Analysis (PCA) led to the identification of 6 Principal Components (PCs) and therefore to a dimensional reduction compared to the originally used 11 indices. After re-gathering the total information of the original data-set upon the 6 PCs only, a re-clustering showed that we were able to restore the same cluster structure as in the original CA based on the 11 indices. This process is a first proof of principle in successful re-clustering after dimensional data reduction by our proposed combined CA-PCA method and hence a step towards a possible development of an adsorption method to selectively remove malodorous/toxic components from the exhaust air.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"81 1","pages":"8-22"},"PeriodicalIF":0.0,"publicationDate":"2013-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79321127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2013-05-30DOI: 10.2174/1874256401307010006
S. Natarajan
The continued advancement of analytical technologies enables scientists to enhance their research in characterizing food constituents. In ‘The open food science journal’ we publish articles related to all areas of food science and technology and make these freely available to researcher worldwide. In this issue, we have solicited contributions from leading authors covering various aspects of food safety, its characterization and the usage of food products.
{"title":"Editorial Article - Advancements in Analyzing Food Quality","authors":"S. Natarajan","doi":"10.2174/1874256401307010006","DOIUrl":"https://doi.org/10.2174/1874256401307010006","url":null,"abstract":"The continued advancement of analytical technologies enables scientists to enhance their research in characterizing food constituents. In ‘The open food science journal’ we publish articles related to all areas of food science and technology and make these freely available to researcher worldwide. In this issue, we have solicited contributions from leading authors covering various aspects of food safety, its characterization and the usage of food products.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"92 1","pages":"6-7"},"PeriodicalIF":0.0,"publicationDate":"2013-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73546780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-10-19DOI: 10.2174/1874256401206010024
M. Amenta, M. Monge, L. Lizarraga, D. Giacomazza, Valeria Guarrasi, P. S. Biagio, D. Bulone
In this work we describe the chemical and physical changes of Sicilian extra virgin olive oil (EVOO) heated at 90° in a conventional oven for one month. The effects of the thermal treatment along days on volatile compounds and vis- cosity were monitored using electronic nose, gas chromatography and rheology. Data obtained by these techniques were combined in order to create a data matrix for the analysis, and the unsupervised method Principal Component Analysis (PCA) was used. A synergistic effect was obtained by combining all data, thus allowing discriminating oil samples ac- cording to their oxidative status.
{"title":"Multivariate Data Analysis of Thermally Treated Sicilian Extravirgin Olive Oils. Coupling of Electronic Nose, Gas Chromatography-mass Spec-trometry and Rheology Techniques","authors":"M. Amenta, M. Monge, L. Lizarraga, D. Giacomazza, Valeria Guarrasi, P. S. Biagio, D. Bulone","doi":"10.2174/1874256401206010024","DOIUrl":"https://doi.org/10.2174/1874256401206010024","url":null,"abstract":"In this work we describe the chemical and physical changes of Sicilian extra virgin olive oil (EVOO) heated at 90° in a conventional oven for one month. The effects of the thermal treatment along days on volatile compounds and vis- cosity were monitored using electronic nose, gas chromatography and rheology. Data obtained by these techniques were combined in order to create a data matrix for the analysis, and the unsupervised method Principal Component Analysis (PCA) was used. A synergistic effect was obtained by combining all data, thus allowing discriminating oil samples ac- cording to their oxidative status.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"34 1","pages":"24-32"},"PeriodicalIF":0.0,"publicationDate":"2012-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89535103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-09-07DOI: 10.2174/1874256401206010016
A. Perumalla, N. Hettiarachchy, K. Over, S. Ricke, E. Gbur, Jinying Zhang, B. Davis
Effect of potassium lactate (PL) and sodium diacetate (SD) combinations at varying levels were evaluated in low (5%) and high (20%) fat chicken and turkey hotdog model systems. All the samples were surface inoculated with Lis- teria monocytogenes (approximately 4.6 log cfu/g), vacuum packed and stored at 4 o C for 28 days to determine the effec- tive combination of PL and SD and the effect of fat content on the growth inhibition of L. monocytogenes. In chicken hot- dog samples, maximum growth inhibitions (3.4 log cfu/g) were observed in low fat samples formulated with 3.0% PL and 0.15% SD. In turkey hotdog samples, maximum growth inhibitions (3.3 log cfu/g) were observed in low fat samples for- mulated with 3.0% PL and 0.2% SD. Effective combination levels determined in low and high fat chicken were 3.0% PL and 0.15% SD, whereas in low and high fat turkey, the effective levels were 3.0% PL and 0.20% SD. Overall, fat content had significant effect (P < 0.05) on growth inhibition as indicated by higher inhibitions in low fat chicken and turkey hot- dogs than high fat samples. These results demonstrate that commercial usage levels of PL (2.0%) and SD (0.15%) alone are not sufficient to control L. monocytogenes in case of pathogen contamination.
{"title":"Effect of Potassium Lactate and Sodium Diacetate Combination to Inhibit Listeria Monocytogenes In Low and High Fat Chicken and Turkey Hotdog Model Systems","authors":"A. Perumalla, N. Hettiarachchy, K. Over, S. Ricke, E. Gbur, Jinying Zhang, B. Davis","doi":"10.2174/1874256401206010016","DOIUrl":"https://doi.org/10.2174/1874256401206010016","url":null,"abstract":"Effect of potassium lactate (PL) and sodium diacetate (SD) combinations at varying levels were evaluated in low (5%) and high (20%) fat chicken and turkey hotdog model systems. All the samples were surface inoculated with Lis- teria monocytogenes (approximately 4.6 log cfu/g), vacuum packed and stored at 4 o C for 28 days to determine the effec- tive combination of PL and SD and the effect of fat content on the growth inhibition of L. monocytogenes. In chicken hot- dog samples, maximum growth inhibitions (3.4 log cfu/g) were observed in low fat samples formulated with 3.0% PL and 0.15% SD. In turkey hotdog samples, maximum growth inhibitions (3.3 log cfu/g) were observed in low fat samples for- mulated with 3.0% PL and 0.2% SD. Effective combination levels determined in low and high fat chicken were 3.0% PL and 0.15% SD, whereas in low and high fat turkey, the effective levels were 3.0% PL and 0.20% SD. Overall, fat content had significant effect (P < 0.05) on growth inhibition as indicated by higher inhibitions in low fat chicken and turkey hot- dogs than high fat samples. These results demonstrate that commercial usage levels of PL (2.0%) and SD (0.15%) alone are not sufficient to control L. monocytogenes in case of pathogen contamination.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"11 1","pages":"16-23"},"PeriodicalIF":0.0,"publicationDate":"2012-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75895834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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