Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins

2005 ◽  
Vol 22 (6) ◽  
pp. 513-519 ◽  
Author(s):  
María J. Benito ◽  
Félix Núñez ◽  
María G. Córdoba ◽  
Alberto Martín ◽  
Juan J. Córdoba
Keyword(s):  
Volatile Compounds ◽  
Penicillium Chrysogenum ◽  
Myofibrillar Proteins ◽  
Protein Nitrogen

scholarly journals Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat

2017 ◽  
Vol 96 (6) ◽  
pp. 1963-1969 ◽  
Author(s):  
Q.L. Yang ◽  
X.W. Lou ◽  
Y. Wang ◽  
D.D. Pan ◽  
Y.Y. Sun ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Myofibrillar Proteins ◽  
Effect Of Ph

Physical, Chemical and Palatability Traits of Electrically Stimulated, Hot-boned, Vacuum-packaged Beef

1979 ◽  
Vol 42 (8) ◽  
pp. 651-653 ◽  
Author(s):  
S. C. SEIDEMAN ◽  
G. C. SMITH ◽  
T. R. DUTSON ◽  
Z. L. CARPENTER
Keyword(s):  
Sarcomere Length ◽  
Protein Solubility ◽  
Myofibrillar Proteins ◽  
Protein Nitrogen ◽  
Banding Patterns ◽  
Weight Losses ◽  
Physical Chemical ◽  
Beef Carcasses ◽  
Packaged Beef ◽  
The Right

The right sides of six beef carcasses were electrically stimulated, whereas the left sides were not so treated. Sections of longissimus and semimembranosus muscles were removed from electrically stimulated sides at 1 h postmortem (hot-boned) and from sides which were not electrically stimulated at 24 h postmortem (conventionally boned); these muscles were vacuum-packaged immediately after removal and aged for 2 weeks at 1 ± 1 C. After aging, steaks were removed and used for determinations of palatability, cooking loss, pH, sarcomere length and protein solubility. Further evaluation included purification and electrophoresis of myofibrillar proteins. Longissimus muscles from electrically stimulated, hot-boned beef had lower (P < .05) juiciness ratings than those from conventionally handled sides; semimembranosus muscles from electrically stimulated, hot-boned sides sustained lower (P < .05) weight losses during storage but higher (P < .05) cooking losses than muscles from conventionally handled sides. Hot-boning of electrically stimulated beef had no effect (P > .05) on tenderness, flavor desirability, pH, sarcomere length, amount of non-protein nitrogen or percentage of soluble myofibrillar proteins; slight alterations were noted in the electrophoretic banding patterns, on SDS gels, of myofibrillar proteins from electrically stimulated. hot-boned sides. Hot-boned beef was as palatable as conventionally handled beef if sides were electrically stimulated on the kill floor before hot-boning and if beef from both treatments was vacuum packaged and aged for 2 weeks at 1 ± 1 C.

Antioxidant profile and HS-SPME/GC-MS-TOF analysis of volatile compounds of Alnus acuminata Ssp. Arguta bark

Planta Medica ◽  
2015 ◽  
Vol 81 (11) ◽  
Author(s):  
MI Aguilar ◽  
JF Rivero-Cruz ◽  
G Duarte-Lisci ◽  
C Alvarado-López
Keyword(s):  
Volatile Compounds ◽  
Antioxidant Profile ◽  
Alnus Acuminata

Anti-biofilm potential of some plant volatile compounds against Proteus mirabilis

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
JAA do Nascimento Júnior ◽  
BS dos Santos ◽  
LCA de Araújo ◽  
AVA Lima ◽  
TD da Silva ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Proteus Mirabilis ◽  
Plant Volatile ◽  
Plant Volatile Compounds

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

Changes of Composition and Amount of Volatile Compounds in Green Tea about Organic Fertilizer and Plucking Seasons

2020 ◽  
Vol 26 (3) ◽  
pp. 13-26
Author(s):  
Su Young Kang ◽  
So Jin Lee ◽  
Yong Hee Kwon ◽  
Doo-Gyung Moon ◽  
Joon-Kwan Moon ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Green Tea ◽  
Organic Fertilizer

DETERMINATION OF AROMATIC VOLATILE COMPOUNDS IN PETROCHEMICAL WASTEWATER

2011 ◽  
Vol 10 (8) ◽  
pp. 1081-1085 ◽  
Author(s):  
Elisabeta Chirila ◽  
Simona Dobrinas ◽  
Elena Paunescu ◽  
Gabriela Stanciu ◽  
Camelia Draghici
Keyword(s):  
Volatile Compounds ◽  
Petrochemical Wastewater
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