scholarly journals Effect of Organic Acid Applications on Organoleptic Properties of Ground Pork

2019 ◽  
Vol 3 (2) ◽  
pp. 136-136
Author(s):  
D. A. Vargas ◽  
M. Miller ◽  
H. Garnica ◽  
A. English ◽  
K. Hanlon ◽  
...  
Keyword(s):  
Organic Acid ◽  
Organoleptic Properties ◽  
Ground Pork

scholarly journals Effect of Organic Acid Applications on Organoleptic Properties of Ground Pork

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. A. Vargas ◽  
M. Miller ◽  
H. Garnica ◽  
A. English ◽  
K. Hanlon ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Organic Acid ◽  
Peracetic Acid ◽  
Plate Count ◽  
Individual Treatment ◽  
Organoleptic Properties ◽  
Ground Pork ◽  
Bacterial Enumeration ◽  
Pork Product ◽  
The Impact

ObjectivesThe objective of this study was to determine the impact of intervention treatments on the organoleptic properties of ground pork during shelf-life.Materials and MethodsPork trimmings were divided into 22 kg batches for each individual treatment (n = 4 batches). Treatments included control (no intervention), PAA+Titon [Sulfuric acid and sodium sulfate (pH 1.3) combined with peracetic acid (350 ppm)], PAA+Acetic [Peracetic acid (400 ppm) with 2% acetic acid], and LA [Lactic acid (3%)]. After application of each designated treatment, trimmings were ground (coarse and then fine ground) and packaged into 454-g vacuum packaged rollstock packaging. Each package was then stored in dark storage for 0, 7, 14, 21, and 28 d at 2–4°C (n = 8 packages per treatment and time combination). Once each package had reached their designated storage length, packages were removed from storage for sampling. Shelf-life measurements taken included TBARS, raw product odor acceptability, aerobic plate count and psychrotrophic plate count bacterial enumeration. All bacterial enumeration data were converted into log10 for statistical analysis, and the PROC MIXED procedure of SAS was used to determine differences between least squared means (SAS Inst. Inc., Version 9.4, Cary, NC). Odor acceptability was determined using a PROC FREQ.ResultsFor aerobic plate counts (APC), in the ground pork product, a treatment by day interaction occurred (P = 0.007). Psychrotrophic bacterial counts did not differ by treatment or sampling day (P > 0.05). PAA+Titon and LA had decreased lipid oxidation compared to PAA+Acetic and control pork samples over the 28 d of storage. Lipid oxidation didn’t change for all 4 treatments on Days 0, 14, 21, and 28; however, there was an unexplainable spike in lipid oxidation for samples on Day 7. Overall pork odor acceptability differed by storage length (P = 0.02), but not by treatment (P > 0.05). Overall Pork odor acceptability decreased as storage length increased. Acidic off-odor differed by storage length (P = 0.002), but not by treatment (P > 0.05). Acidic off-odor increased as storage length increased. Overall oxidation off-odor did not differ by treatment or aging (P > 0.05). Sweaty off-odor development differed by aging day (P = 0.01) but not by treatment (P > 0.05). Sweaty off-odor reached its highest point within Day 14 and 21 and then decreased. An increasing sour off-odor development differed by ground pork storage length (P = 0.001), but not by treatment (P > 0.05).ConclusionThere were no dramatic negative organoleptic changes to pork trim when treated with selected organic acid interventions prior to grinding, meanwhile there is organoleptic changes by storage length.

Role of Anionic Chromium Species in Leather Tanning

2021 ◽  
Vol 116 (10) ◽  
Author(s):  
Abhinandan Kumar ◽  
Jaya Prakash Alla ◽  
Deepika Arathanaikotti ◽  
Ashok Raj J. ◽  
Chandrababu N. K.
Keyword(s):  
Thermal Stability ◽  
Organic Acid ◽  
Organoleptic Properties ◽  
Chromium Species ◽  
Shrinkage Temperature ◽  
Leather Processing ◽  
Chrome Tanning ◽  
Anionic Species ◽  
Reactive Mechanism

Chrome tanned leathers are definitely unique in comparison with leather made from any other known tanning agents, especially in terms of thermal stability, cost and its reactive mechanism with collagen fibers. In our current studies, self basifying chrome tanning materials masked with different percentages of organic acid were prepared and applied after the de-liming stage of leather processing. This eliminated the need for pickling and basification steps. Tanned leathers resisted shrinkage up to 103 and 105±2°C while conventional chrome tanned leathers resisted up to 108±2°C. Also, interaction of anionic chrome species in tanning was studied. It was observed that the percentage of anionic species in the experimental chrome tanning material was higher than conventional chrome tanning material and the shrinkage temperature achieved by application of experimental tanning material proves that anionic species do involve in tanning. Tanned leathers were crusted and analysed for strength and organoleptic properties.

A rare progressive neurometabolic disease (L-2-hydroxyglutaric aciduria) diagnosed by urinary organic acid analysis

2006 ◽  
Vol 37 (03) ◽  
Author(s):  
S Vlaho ◽  
S Posselt ◽  
V Boda ◽  
M Baz Bartels ◽  
S Parbel ◽  
...  
Keyword(s):  
Organic Acid ◽  
Urinary Organic Acid ◽  
Organic Acid Analysis ◽  
Urinary Organic Acid Analysis

Effects of Drying Methods on the Biochemical Composition and Organoleptic Properties of Two Freshwater Fish Species (Mormyrus rume and Labeo coubie) of Cross River Obubra, Nigeria

2019 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Moisture Content ◽  
Fish Species ◽  
Nutrition Status ◽  
Drying Methods ◽  
Organoleptic Properties ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Fish Samples ◽  
Fish And Fishery Products ◽  
Mormyrus Rume

Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products. There have develop some preference for fish species and even their processing methods. This study aims to investigate the effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash, calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%, carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve fish nutrient quality smoke and oven drying should be encourage.

Disorders of Organic Acid Metabolism

1988 ◽  
Vol 48 ◽  
pp. 78-78
Author(s):  
L. Dorland ◽  
M. Duran ◽  
J. B. C. de Klerk ◽  
F. J. Van Sprang ◽  
S. K. Wadman
Keyword(s):  
Organic Acid ◽  
Acid Metabolism ◽  
Organic Acid Metabolism
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