scholarly journals Selected Physico-Chemical Properties of Serbian Dry Fermented Sausages in Different Meat Industries

2018 ◽  
Vol 59 (2) ◽  
pp. 120-126 ◽  
Author(s):  
Miroslav Ducic ◽  
Danijela Vranic ◽  
Milan Baltic
Keyword(s):  
Chemical Properties ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

2018 ◽  
Vol 68 (4) ◽  
pp. 367-375 ◽  
Author(s):  
Slaviša Stajić ◽  
Nikola Stanišić ◽  
Steva Lević ◽  
Vladimir Tomović ◽  
Slobodan Lilić ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Flaxseed Oil ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

2018 ◽  
Vol 22 ◽  
pp. 9-18 ◽  
Author(s):  
Chiara Montanari ◽  
Veronica Gatto ◽  
Sandra Torriani ◽  
Federica Barbieri ◽  
Eleonora Bargossi ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Volatile Profile ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 424
Author(s):  
Branislav Šojić ◽  
Vladimir Tomović ◽  
Jovo Savanović ◽  
Sunčica Kocić-Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sodium Nitrite ◽  
Negative Impact ◽  
Thiobarbituric Acid ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Colony Forming Units ◽  
Dry Fermented Sausages ◽  
Plate Counts ◽  
Salvia Officinalis L

This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (<0.3 mg MDA (malondialdehyde)/kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite.

Decoration of specific sites on freeze-fractured membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 140-141
Author(s):  
H. Gross ◽  
H. Moor
Keyword(s):  
Pure Water ◽  
Freeze Fracture ◽  
Chemical Properties ◽  
Surface Forces ◽  
Sulfate Pentahydrate ◽  
Copper Sulfate Pentahydrate ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
Small Container ◽  
Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

Physico-Chemical Properties of Recombinant Desulphatohirudin

1990 ◽  
Vol 63 (03) ◽  
pp. 499-504 ◽  
Author(s):  
A Electricwala ◽  
L Irons ◽  
R Wait ◽  
R J G Carr ◽  
R J Ling ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Alpha Helix ◽  
Apparent Molecular Weight ◽  
Correlation Spectroscopy ◽  
Nmr Studies ◽  
Recombinant Hirudin ◽  
Physico Chemical ◽  
Recombinant Molecule

SummaryPhysico-chemical properties of recombinant desulphatohirudin expressed in yeast (CIBA GEIGY code No. CGP 39393) were reinvestigated. As previously reported for natural hirudin, the recombinant molecule exhibited abnormal behaviour by gel filtration with an apparent molecular weight greater than that based on the primary structure. However, molecular weight estimation by SDS gel electrophoresis, FAB-mass spectrometry and Photon Correlation Spectroscopy were in agreement with the theoretical molecular weight, with little suggestion of dimer or aggregate formation. Circular dichroism studies of the recombinant molecule show similar spectra at different pH values but are markedly different from that reported by Konno et al. (13) for a natural hirudin-variant. Our CD studies indicate the presence of about 60% beta sheet and the absence of alpha helix in the secondary structure of recombinant hirudin, in agreement with the conformation determined by NMR studies (17)

Sign in / Sign up

Export Citation Format

Share Document