scholarly journals Possibilities for the use of goat meat in the production of traditional sucuk

2011 ◽  
Vol 27 (4) ◽  
pp. 1489-1497 ◽  
Author(s):  
S. Stajic ◽  
N. Stanisic ◽  
M. Perunovic ◽  
D. Zivkovic ◽  
M. Zujovic
Keyword(s):  
Weight Loss ◽  
Chemical Composition ◽  
Nitrogen Content ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Colour Measurement ◽  
Protein Nitrogen ◽  
Goat Meat ◽  
Beef Meat

Two variants of sucuk were made: one of beef meat and beef tail fat and another of goat meat and goat tail fat with meat/fat ratio of 75/25 and the same ingredients. After filling, the sausages were hung to dry in a traditional smoking house (without the possibility to control the temperature or humidity). Weight loss, pH, non-protein nitrogen content, basic chemical composition, instrumental colour measurement and sensory evaluation were done for both variants. Both variants had an almost identical weight loss (36.98 beef sucuk and 36.25 goat sucuk). Changes in pH value and non-protein nitrogen content had the same tendency and end values did not differ. The basic chemical composition at the end of production indicates that both variants were of very good quality. L

scholarly journals Influence of breed on selected quality parameters of fresh goat meat

2020 ◽  
Vol 63 (2) ◽  
pp. 219-229
Author(s):  
Snežana Ivanović ◽  
Marija Pavlović ◽  
Ivan Pavlović ◽  
Aleksandra Tasić ◽  
Jelena Janjić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Ph Value ◽  
Quality Parameters ◽  
Saanen Goat ◽  
Goat Meat ◽  
Significant Difference ◽  
The Impact

Abstract. The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat.

scholarly journals Changes in chemical composition of potato tubers caused by dry rot (Fusarium solani (Mart.) Sacc. var. coeruleum (Sacc.) Booth, Fusarium sulphureum Schlecht.)

2013 ◽  
Vol 44 (1-2) ◽  
pp. 55-63
Author(s):  
Zdzisław Przeździecki ◽  
Danuta Murawa
Keyword(s):  
Chemical Composition ◽  
Nitrogen Content ◽  
Total Nitrogen ◽  
Fusarium Solani ◽  
Potato Cultivars ◽  
Potato Tubers ◽  
Dry Rot ◽  
Protein Nitrogen ◽  
Fusarium Sulphureum ◽  
Vit C

Investigations on effect of dry root (<i>F. solani</i> var. <i>coeruleum</i> and <i>F. sulphureum</i>) pathogens on three potato cultivares Azalia, Pola, Odra chemical composition were carried out. Content of total nitrogen and protein, total saccharides, reducting and bisaccharides and vit. C was investigated. Significant decrease of total and protein nitrogen content in potatoes affected by <i>Fusarium</i> in relation to intact tubers was found. Moreover increase of reducting saccharides and bisaccharides in potatoes infected by <i>Fusarium</i> compared with controls was observed. Level of vit. C was decreased in tubers affected by <i>Fusarium</i> in all potato cultivars. In this experiment changes in chemical composition content in potato tubers were connected with a kind of dry rot patogen.

Some Observations on Rubbers with Low Nitrogen Content

1929 ◽  
Vol 2 (3) ◽  
pp. 431-440
Author(s):  
A. D. Cummings ◽  
L. B. Sebrell
Keyword(s):  
Physical Properties ◽  
Nitrogen Content ◽  
Ph Value ◽  
Slight Modification ◽  
Colorimetric Determination ◽  
Protein Nitrogen ◽  
Acetone Extraction ◽  
Coagulation Protein ◽  
Comparison Of The Results

Abstract Rubber has been prepared protein-free, although not entirely nitrogen-free, by digesting latex with caustic soda, as recommended by Pummerer and Pahl. Rubbers with a nitrogen content of from 0.004–0.0096 per cent have been prepared by a slight modification of the original procedure. This rubber can be compounded and cured to give good quality vulcanizates, which compare very favorably with the controls. Protein-free rubber, when acetone-extracted, becomes nitrogen-free. This can still be vulcanized, although it cures slowly. The rate of cure of rubber from protein-free latex is affected very little by the pH of the coagulating medium whereas with full-nitrogen rubber rate of cure varies considerably with change in pH value at the time of coagulation. It was also found that protein-free rubber could be racked. Data on the preparation, coagulation and nitrogen content as well as the vulcanization results of protein-free rubber are presented. The observations lead to the conclusion that protein is not the key to the explanation of the physical properties of rubber. Rubber cannot be prepared absolutely nitrogen-free by the method of Pummerer and Pahl, even though the treatment of the latex with caustic is continued twice as long as they recommend. The residual 0.004 to 0.009 per cent of nitrogen is not protein nitrogen, since it is removable by acetone extraction and the amount of nitrogen falls so low as to be unmeasurable with accuracy by the exact method used in this research—i. e., colorimetric determination with Nessler???s solution. The authors note with satisfaction that Pummerer has come to exactly the same conclusion. Comparison of the results of vulcanizing protein-free rubber with those of the controls and with the results of the previous research shows that the rate of cure is constant under different conditions of coagulation and that the quality of the nitrogen-poor vulcanizates compares very well with the controls and with the earlier mentioned work described by Dinsmore. It appears, therefore, that the variation in cure and quality as noted by Dinsmore was due entirely to some particular condition of the rubber protein brought about by the varying pH values existing at the time of coagulation. Protein-free rubber, after acetone extraction, is practically nitrogen-free and cures slowly to give vulcanizates of lower quality than is obtained with the protein-free rubber. It should be remembered, however, that, as stated above, this effect may not be due entirely to the absence of nitrogen. Definite conclusions on this phase of the question must be withheld until more experiments are made. The evidence presented shows that protein-free rubber can be compounded and cured to give good quality products. Hence the protein is not an essential factor in producing the physical properties of vulcanized rubber. The condition of the protein does affect the rate of cure and so exerts an indirect effect upon the quality of the rubber.

Comparative Analysis on Chemical Composition and Charcoal Characterization of Two Miscanthus Species

2011 ◽  
Vol 415-417 ◽  
pp. 1265-1272
Author(s):  
Wen Biao Zhang ◽  
Wen Zhu Li ◽  
Bing Song Zheng
Keyword(s):  
Chemical Composition ◽  
Specific Surface ◽  
Water Content ◽  
Surface Area ◽  
Specific Surface Area ◽  
Ph Value ◽  
Perennial Grass ◽  
Water Extract ◽  
Carbonization Temperature ◽  
Hot Water

Miscanthus is a highly productive, rhizomatous, C4 perennial grass that should be considered as an excellent active carbon precursor. This paper compares the charcoal characterization and chemical composition between M. sinensis and M. floridulus. Species differed in water content, hot water extract, 1% NaOH extract, organic solvent extract, cellulose, lignin and ash. Carbonization temperatures have effects on charcoal yields of Miscanthus, which ranged from 23.5% to 48.0% for M. sinensis and 11.3% to 37.2% for M. floridulus. Water content, charcoal density, pH value, and specific surface area of charcoal characterization varied between two species of Miscanthus. The specific surface area increased with the increase of carbonization temperature. The highest specific surface area of M. sinensis and M. floridulus was 351.74 m2g−1and 352.74 m2g−1, respectively, when the carbonization temperature was 800°C.

Evaluation of tendering effect from date seed extract (P. dactalytera) in knuckle part meat

2021 ◽  
Vol 6 (1) ◽  
pp. 23-26
Author(s):  
Maryana Mohamad Nor ◽  
Lukman Ismail ◽  
Siti Nuurul Huda Mohammad Azmin ◽  
Ikhmal Hisham Abdul Halim
Keyword(s):  
Sensory Evaluation ◽  
Aqueous Extract ◽  
Animal Feed ◽  
Ph Value ◽  
Total Yield ◽  
Chemical Properties ◽  
Positive Control ◽  
Date Seed ◽  
Physico Chemical ◽  
Cooked Meat

Phoenic dactylifera (date) is a species of flowering plants in the family of Arecaceae. Date seeds are considered as a waste from many processing that produced plants pitted date, confectionery date syrup and date itself. Currently, the seeds are used mainly for animal feed in the cattle and chicken industry. In 2004, about 863,000 tonnes of date seeds are produced out of 6.9 million tonnes date. Tenderness is the major concern that affecting consumer acceptance of beef in meat industry. This study was carried out in order to investigate the effects of the bioactive compound extracted from date seed as a tenderizing agent in meat. Extraction of date seeds used a different method of extraction (Soxhlet and Maceration). The application of extracted on knuckle part of beef were performed and papain was used as a positive control and followed by the sensory evaluation. The analysis of cooked meat was performed in order to analyze the physico-chemical properties of date seeds extract. The result from the study revealed that the aqueous extract (maceration techniques) gave the best percentage of the total yield recovery with 28.44%. The physico-chemical properties of cooked meat showed the reducing of pH value after cooking. Meanwhile for the cooking yield, result showed that almost 86% of water losses during cooking for aqueous extract and positive control and 96% for negative control. According to the sensory evaluation of the cooked meat, scoring test and hedonic test were performed using One Way Anova. The result for texture is 6.10±2.1, juiceness is 5.87±1.76 and taste is 6.80±1.34. All attributes have no significant different at p <0.05 between aqueos extract, and positive control. A general acceptance shows that no significant different between aqueos extract (6.50±2.0) and positive control (7.13±1.98). The result suggested that the tenderization effect of date seed improved the textural properties of knuckle part meat and have potential for tenderization purpose in food industry.

ENRICHMENT OF FUNCTIONAL DRINKS FROM VEGETABLE RAW MATERIALS WITH PROTEINS OF GRAIN CROPS

2020 ◽  
Author(s):  
О.В. ПРИСТУПКО ◽  
Л.Я. РОДИОНОВА
Keyword(s):  
Chemical Composition ◽  
Ph Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Grain Crops ◽  
Complexing Ability ◽  
Functional Orientation ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Pectin Substances

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.

Analysis of Wear-Resistant Materials of Mixer - Pneumosuperchargers Blades Operating under Conditions of Abrasive Wear

2021 ◽  
Vol 316 ◽  
pp. 893-898
Author(s):  
Natalya Gabelchenko ◽  
Artem Belov ◽  
Artem Kravchenko ◽  
Oleg Kryuchkov
Keyword(s):  
Mechanical Properties ◽  
Weight Loss ◽  
Wear Resistance ◽  
Chemical Composition ◽  
Abrasive Wear ◽  
Abrasive Medium ◽  
Wear Resistant ◽  
Comparative Tests ◽  
Before And After ◽  
110G13l Steel

We conducted comparative tests of the wear resistance of metals operating under abrasive conditions. Samples were cut from the working parts of mixer-pneumosuperchargers. The chemical composition and mechanical properties were determined. To compare samples under abrasive wear conditions, we designed and assembled a carousel installation. The principle of its operation is based on mixing the abrasive medium by the samples being studied with a given speed. Wear resistance was evaluated by weight loss by samples after several test cycles. To determine changes in the structure of the metal during abrasive wear, metallographic studies of the samples were carried out before and after the tests. It is shown that the best complex of service and mechanical properties is possessed by 110G13L steel.

Heat Transfer Behavior of Silica Nanoparticles in Pool Boiling Experiment

2008 ◽  
Vol 130 (4) ◽  
Author(s):  
Denitsa Milanova ◽  
Ranganathan Kumar
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Chemical Composition ◽  
Particle Deposition ◽  
Ph Value ◽  
Pool Boiling ◽  
High Heat ◽  
Boiling Regime ◽  
High Heat Transfer ◽  
The Wire

The heat transfer characteristics of silica (SiO2) nanofluids at 0.5vol% concentration and particle sizes of 10nm and 20nm in pool boiling with a suspended heating Nichrome wire have been analyzed. The influence of acidity on heat transfer has been studied. The pH value of the nanosuspensions is important from the point of view that it determines the stability of the particles and their mutual interactions toward the suspended heated wire. When there is no particle deposition on the wire, the nanofluid increases critical heat flux (CHF) by about 50% within the uncertainty limits regardless of pH of the base fluid or particle size. The extent of oxidation on the wire impacts CHF, and is influenced by the chemical composition of nanofluids in buffer solutions. The boiling regime is further extended to higher heat flux when there is agglomeration on the wire. This agglomeration allows high heat transfer through interagglomerate pores, resulting in a nearly threefold increase in burnout heat flux. This deposition occurs for the charged 10nm silica particle. The chemical composition, oxidation, and packing of the particles within the deposition on the wire are shown to be the reasons for the extension of the boiling regime and the net enhancement of the burnout heat flux.

scholarly journals Artificial rearing of pigs

1980 ◽  
Vol 44 (2) ◽  
pp. 161-170 ◽  
Author(s):  
M. J. Newport ◽  
H. D. Keal
Keyword(s):  
Nucleic Acids ◽  
Crude Protein ◽  
Ph Value ◽  
Skim Milk ◽  
Live Weight ◽  
Single Cell Protein ◽  
Soya Bean ◽  
Cell Protein ◽  
Milk Diet ◽  
Protein Nitrogen

1. Spray-dried diets were prepared containing (g/kg): dried skim-milk 665, dried whey 65, soya-bean oil 270 (diet U); or single-cell protein (Pruteen; SCP) 308, dried whey 440, soya-bean oil 252 (diet X). The diets had a crude protein (nitrogen × 6·25) content (g/kg) of 250 (diet U) and 240 (diet X), excluding nucleic acids (36 g/kg) in diet X.2. The diets were reconstituted (200 g dry matter/l) and mixtures of diets U and X prepared to give diets supplying 0 (diet U), and approximately 400 (diet V), 600 (diet W) and 800 (diet X) g crude protein from SCP/kg total protein. All diets were supplemented with vitamins, and minerals to equalize the calcium, phosphorous, sodium and potassium concentrations.3. Pigs weaned at 2 d of age were given the diets at hourly intervals on a scale based on live weight. At 28 d age the experiment was terminated and pigs killed 1 h after a feed for a study of protein digestion. Polyethylene glycol (PEG) was fed in the diets (0.5 g/l) for 24 h before slaughter.4. Performance of pigs fed on diet V was as good as on the all-milk diet U. Greater levels of replacement by SCP (diets W and X) reduced performance. Mortality was greater on the all-milk diet, but protein source had no effect on the incidence of scouring. N retention (g/d per kg live weight) was similar for all diets but declined with age.5. SCP appeared to stimulate secretion of pepsin and chymotrypsin, and reduced the pH value in digesta in the stomach. Enzyme adaptation may have been insufficient to digest high levels of SCP in the diet, and together with the decreased transit time observed using PEG as a marker, may account for the poorer performance when 600 or 800 g/kg milk protein was replaced.6. Nucleic acids from SCP were metabolized and not retained for tissue synthesis. Allantoin excretion accounted for 75% of the theoretical maximum for complete excretion of nucleic acids, and uric acid excretion was also increased.

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