The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low‐salt fermented fish

2018 ◽  
Vol 54 (3) ◽  
pp. 723-733 ◽  
Author(s):  
Yanshun Xu ◽  
Lina He ◽  
Wenshui Xia ◽  
Qixing Jiang ◽  
Fang Yang ◽  
...  
Keyword(s):  
Elevated Temperature ◽  
Biogenic Amines ◽  
Quality Attributes ◽  
Fermented Fish ◽  
Low Salt ◽  
The Impact

Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish

2020 ◽  
Vol 83 (6) ◽  
pp. 1057-1065
Author(s):  
YINGYING SUN ◽  
PEI GAO ◽  
YANSHUN XU ◽  
WENSHUI XIA ◽  
QIAN HUA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Pathogenic Bacteria ◽  
Storage Temperature ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Fermented Fish ◽  
Physicochemical Changes ◽  
Low Salt ◽  
Storage Temperatures

ABSTRACT The present study was conducted to evaluate the effects of long-term storage at various temperatures (4, 25, and 35°C) on flavor and microbiological and physicochemical qualities of traditional Chinese low-salt fermented fish (Suanyu). Food spoilage and pathogenic bacteria (coliforms, Pseudomonas, and Salmonella) were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast, and total viable bacteria counts of samples stored at 35°C were reduced sharply, whereas other parameters were stable. Compared with refrigerated storage (4°C), higher storage temperatures (25 and 35°C) accelerated moisture migration, lipid oxidation, and proteolytic degradation. Storage time had a greater effect than storage temperature on the increase of volatile compounds in Suanyu. Refrigerated storage was better than higher storage temperatures (25 and 35°C) for maintaining the odor quality of Suanyu during the storage period. Total biogenic amine concentrations in all samples were ≪200 mg/kg. Suanyu can be consumed safely during 90 days of storage based on the levels of spoilage and pathogenic bacteria and concentrations of biogenic amines, but refrigerated storage effectively slows down the microbial and physicochemical changes, resulting in better organoleptic quality. The results of this study will be useful for processors controlling the safety and quality of fermented fish during transport and storage. HIGHLIGHTS

The Experiments for the Impact of Temperature on the Grinding Rate about Zhao Tong Bauxite

2013 ◽  
Vol 734-737 ◽  
pp. 1119-1123
Author(s):  
Qing Hong Wang ◽  
Gu Zhang Zhuang ◽  
Chun Mei Wang
Keyword(s):  
Elevated Temperature ◽  
Grinding Temperature ◽  
The Impact ◽  
Slurry Viscosity

The viscosity of Pulp will affect the grinding rate directly, Elevated temperature, the slurry viscosity reduced. In order to study the effect on the grinding rate of temperature, we did the experiment by only changing the temperature, and three groups of contrast test was carried out. The results show that the grinding rate is improved obviously, when the grinding temperature increases from 16 °C to 42 °C.

scholarly journals R-BPMV-Mediated Resistance to Bean pod mottle virus in Phaseolus vulgaris L. Is Heat-Stable but Elevated Temperatures Boost Viral Infection in Susceptible Genotypes

Viruses ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1239
Author(s):  
Chouaïb Meziadi ◽  
Julie Lintz ◽  
Masoud Naderpour ◽  
Charlotte Gautier ◽  
Sophie Blanchet ◽  
...  
Keyword(s):  
Elevated Temperature ◽  
Phaseolus Vulgaris ◽  
Elevated Temperatures ◽  
Heat Waves ◽  
Dominant Gene ◽  
Atmospheric Temperature ◽  
Mottle Virus ◽  
Bean Pod Mottle Virus ◽  
Heat Stable ◽  
The Impact

In the context of climate change, elevated temperature is a major concern due to the impact on plant–pathogen interactions. Although atmospheric temperature is predicted to increase in the next century, heat waves during summer seasons have already become a current problem. Elevated temperatures strongly influence plant–virus interactions, the most drastic effect being a breakdown of plant viral resistance conferred by some major resistance genes. In this work, we focused on the R-BPMV gene, a major resistance gene against Bean pod mottle virus in Phaseolus vulgaris. We inoculated different BPMV constructs in order to study the behavior of the R-BPMV-mediated resistance at normal (20 °C) and elevated temperatures (constant 25, 30, and 35 °C). Our results show that R-BPMV mediates a temperature-dependent phenotype of resistance from hypersensitive reaction at 20 °C to chlorotic lesions at 35 °C in the resistant genotype BAT93. BPMV is detected in inoculated leaves but not in systemic ones, suggesting that the resistance remains heat-stable up to 35 °C. R-BPMV segregates as an incompletely dominant gene in an F2 population. We also investigated the impact of elevated temperature on BPMV infection in susceptible genotypes, and our results reveal that elevated temperatures boost BPMV infection both locally and systemically in susceptible genotypes.

scholarly journals Impact of elevated temperature scenarios on potato leaf development

2012 ◽  
Vol 32 (4) ◽  
pp. 689-697 ◽  
Author(s):  
Nereu A. Streck ◽  
Lilian O. Uhlmann ◽  
Alencar J. Zanon ◽  
Dilson A. Bisognin
Keyword(s):  
Elevated Temperature ◽  
Leaf Development ◽  
Potato Crop ◽  
Temperature Response ◽  
Potato Leaf ◽  
Linear Temperature ◽  
Growing Seasons ◽  
Randomized Design ◽  
Leaf Appearance ◽  
The Impact

The objective of this study was to simulate the impact of elevated temperature scenarios on leaf development of potato in Santa Maria, RS, Brazil. Leaf appearance was estimated using a multiplicative model that has a non-linear temperature response function which calculates the daily leaf appearance rate (LAR, leaves day-1) and the accumulated number of leaves (LN) from crop emergence to the appearance of the upper last leaf. Leaf appearance was estimated during 100 years in the following scenarios: current climate, +1 °C, +2 °C, +3 °C, +4 °C e +5 °C. The LAR model was estimated with coefficients of the Asterix cultivar in five emergence dates and in two growing seasons (Fall and Spring). Variable of interest was the duration (days) of the crop emergence to the appearance of the final leaf number (EM-FLN) phase. Statistical analysis was performed assuming a three-factorial experiment, with main effects being climate scenarios, growing seasons, and emergence dates in a completely randomized design using years (one hundred) as replications. The results showed that warmer scenarios lead to an increase, in the fall, and a decrease, in the spring growing season, in the duration of the leaf appearance phase, indicating high vulnerability and complexity of the response of potato crop grown in a Subtropical environment to climate change.

scholarly journals Experiment on Foreign Object Damage of Gas Turbine-Grade Silicon Nitride Ceramic

1998 ◽  
Author(s):  
Hiro Yoshida ◽  
Takashi Nakashima ◽  
Makoto Yoshida ◽  
Yasushi Hara ◽  
Toru Shimamori
Keyword(s):  
Elevated Temperature ◽  
Silicon Nitride ◽  
Elevated Temperatures ◽  
Tensile Load ◽  
Strength Degradation ◽  
Spall Fracture ◽  
Silicon Nitride Ceramic ◽  
Impact Tests ◽  
The Impact ◽  
Bending Fracture

A new high quality turbine system using monolithic silicon-nitride ceramic is under development. In this study particle impact tests of the silicon-nitride have been tried at room and elevated temperatures with and without tensile load, which simulates centrifugal force of blade rotation. In the experiment 1 mm diameter particle is impacted at velocities up to 900 m s−1. In this paper, critical velocities for bending fracture and Hertzian cracks are examined. Moreover, strength degradation at elevated temperature and spall fracture of the blade are discussed. The main results are: 1) The bending fracture mode critical impact velocity for soft particles is higher than that for hard particles. 2)The impact parameter ϕ for initiation of Hertzian cracks ranges 1.08×10−5 – 1.56×10−5 for the materials tested. 3)Strength degradation at elevated temperature was clearly observed. 4) In the impact tests on blades spall fracture, which was caused by interaction of stress waves, appeared.

scholarly journals The impact of Caesalpinia sappan L. powder addition on the quality attributes of white and milk chocolates

2021 ◽  
Vol 332 ◽  
pp. 01002
Author(s):  
Elinda Okstaviyani ◽  
Kawiji ◽  
Raden Baskara Katri Anandhito ◽  
Asri Nursiwi ◽  
Dimas Rahadian Aji Muhamnmad
Keyword(s):  
Quality Attributes ◽  
Physical Analysis ◽  
Wood Powder ◽  
Polyphenol Content ◽  
Caesalpinia Sappan ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
The Impact

Sappan wood (Caesalpinia sappan L.) is a spice that has a high polyphenol content and has the potential to enrich the chocolate taste. This study evaluated the panelists’ acceptance and physical analysis (color and hardness) of white and milk compound chocolate with the addition of Sappan wood powder (0 %, 5%, 10%, 15%) by implementing a completely randomized design (CRD) experiment with one factor. The results showed that the addition of Sappan wood powder could reduce the panelists’ preference at the parameters of color, aroma, taste, texture and overalls. Hence, Panelists preferred white and milk compound chocolate without the addition of Sappan wood powder. Results of the physical analysis showed that the addition of Sappan wood powder decreased the chocolate brightness and increased the chocolate hardness.

Chinese consumer preference for processed food quality attributes and the impact of trust in information sources

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Erpeng Wang ◽  
Zhifeng Gao ◽  
Xuqi Chen
Keyword(s):  
Food Quality ◽  
Private Information ◽  
Information Sources ◽  
Consumer Preference ◽  
Quality Attributes ◽  
Processed Food ◽  
Sources Of Information ◽  
Content Type ◽  
And Behavior ◽  
The Impact

PurposeThe purpose of this paper is to determine important attributes of processed food, consumers’ trust in different information resources, and the impact of trust, demographic and behavior variables on the preference of processed food attributes among Chinese consumers.Design/methodology/approachData of 1,267 participants were collected from four cities in China. A five-point Likert scale was used to measure consumer preference for 12 juice attributes. Consumer trust in nine sources of information on product quality was measured. Cluster analysis was used to segment consumers into groups based on their preference for juice attributes and trust in information sources, respectively. A multinomial logistic model was used to determine the impact of trust, demographic and behavior variables on the preference of juice attributes.FindingsConsumers rate manufacture date, taste and food safety labels as the most important attributes of fruit juice products. Among different information sources, consumers place more trust in private information sources and traditional media. The low trust in different information sources impedes consumer preference for processed food quality attributes.Originality/valueThis research is among the few that examine consumer preference for processed food, such as juice. It identifies four distinct preference groups and trust groups, respectively, based on consumer preference for juice attributes and trust in different information sources. This paper provides important information for processed food companies and policymakers to effectively enact marketing strategies in China.

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