scholarly journals Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels

2015 ◽  
Vol 3 (4) ◽  
pp. 284-291 ◽  
Author(s):  
Oluwakemi Ajayi ◽  
Adewale Obadina ◽  
Micheal Idowu ◽  
Mojisola Adegunwa ◽  
Olatundun Kajihausa ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Pleurotus Ostreatus ◽  
Microbiological Quality ◽  
Edible Mushroom ◽  
Packaging Materials ◽  
Cassava Peels

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

MICROBIOLOGICAL QUALITY OF INDIAN MILK PRODUCTS1

1974 ◽  
Vol 37 (3) ◽  
pp. 119-122 ◽  
Author(s):  
D. R. Ghodeker ◽  
A. T. Dudani ◽  
B. Ranganathan
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Milk Products

A total of 245 samples of Indian milk products comprising khoa, burfi, and pera were examined for chemical, microbiological, and organoleptic qualities, and samples were graded as ‘good,’ ‘fair,' and ‘poor'. The chemical composition of these products varied considerably. Higher bacterial and fungal counts were noted in khoa, as compared to burfi and pera. A variety of microorganisms such as micrococci, sarcinae, aerobic spore-formers, coliforms, staphylococci, streptococci, and lactobacilli were isolated from the samples.

scholarly journals Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

2017 ◽  
Vol 66 (3-4) ◽  
pp. 32-37
Author(s):  
Anka Popović Vranješ ◽  
Saša Krstović ◽  
Anka Kasalica ◽  
Želјka Jurakić ◽  
Ljuba Štrbac ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Rural Development ◽  
Milk Fat ◽  
Microbiological Quality ◽  
Fat Content ◽  
Plate Count ◽  
Sheep Milk ◽  
Quality Of Milk ◽  
Cheese Production

Summary Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs) have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers, there is still room for organizational and technological improvement of production. Nowadays, goat breeding is a very important part of sustainable production, rural development, and represents a very important part of rural development and employment of people. The course of goat breeding in our country is milk-meat, where milk is usually a priority. For the successful production of cheese, the quality of raw milk plays a critical role. It affects the quality of cheese in terms of a chemical composition, microbiological quality, the presence of chemical residues and organoleptic properties. Cheese is mostly made from cow, goat and sheep milk. The valuable components of milk are proteins and fats. These can also be defined as parameters of utilization, since they indicate how much cheese can be obtained from milk. On average, cow milk contains 3.64% fat, 3.22% protein, and 8.52% non-fat dry matter (NFDM). Higher differences in milk fat content (minimum 3.25%, maximum 4.36%) were found in milk from RAHs. Recently, the production of milk with higher fat content has become important, since in Serbian milk there is not enough milk fat, so some processors are obliged to import it in the form of butter and cream. In addition to the chemical composition, the microbiological quality of milk is important to maintain successful cheese production. Regarding our findings, the standard plate count (SPC) and the somatic cell count (SCC) in samples from most RAHs did not exceed the values specified in Regulation (EC) 853/2004. Moreover, goat and sheep milk was in agreement with the technological quality of milk for cheese production, in terms of chemical composition.

scholarly journals CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF THE BONAB KEBABS SOLD IN TABRIZ MARKET

2008 ◽  
Vol 28 (3) ◽  
pp. 315-323 ◽  
Author(s):  
M. NEMATI ◽  
H. GHORBANPOUR ◽  
S.V. RAZAVIEH ◽  
M. HOSEINI
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality
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