The hygiene estimation of polyamide shells safety for the sausage products

The investigation of polyamide shells, contrasting according to the level of penetration and layering, named as "Amitan", "Amiflex T", "Amismok" were carried out. It was stated that in terms of technological process of cooked meats production modeling the studied polyamide shells meet the requirements of hygiene safety.     

Antistatic finishing of plastics from food hygiene and toxicological viewpoints]

The authors investigated experimentally the migration behaviour of formed plastics with antistatic finish. The degree of molecular coating on the surface and the rate of diffusion of the antistatics used (ethoxylated amines and alkyl sulphonate) were calculated from the results of washing-off and continuous extraction experiments. The findings are indicative of a good depot effect, i.e. the antistatic action is steadily regenerated by secondary migration. Certain agents such as polyethylene glycol enhance diffusion whereby the values for the migration in normal polystyrene are increased; but this increase is acceptable from the viewpoint of safety. In impact polystyrene, the limiting value for total migration is largely exceeded so that considerable contamination may be expected when it comes in contact with foods. From the viewpoint of food-toxicology, there are concerns about the high specific migration values of alkyl sulphonate. For this reason, its use in the food sector should be limited to such cases where direct contact with foods is excluded.     

Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage

The objective of this study was to determine certain quality characteristics of the raw and cooked doner kebabs made from beef and sucuk dough which is a traditional fermented sausage. The doners were divided into two groups; traditional beef doners and sucuk dough groups, and all the samples were frozen and stored at (−30 ±1 °C) for 60 days to monitor their quality characteristics. All of the raw and cooked doner samples were subjected to chemical and microbiological analysis while only the cooked doners were evaluated organoleptically at 0th, 30th and 60th days of storage. In the chemical analysis; proximate composition (% moisture, % protein, % fat, and % ash), pH and TBA values were determined. The samples were examined for total aerobic plate count (APC), total anaerobes, psychrotrophic bacteria, total coliforms, total staphylococcus/micrococcus count, mould and yeast to observe the hygienic quality of the doner samples. The results of chemical analysis, in general, showed that sucuk doners had higher ash content, pH and TBA values, and all of the doners had higher APC, psychrotrophic bacteria and coliform counts at the beginning compared to 30th and 60th days of storage not only in the raw condition but also in cooked counterparts. The sensory evaluation results indicated that sucuk doners received favorable preferences, therefore, traditional sausage (sucuk) dough application in doner production could be possible without posing any acceptability problems in terms of quality factors compared to traditional beef doners.     

Porcine blood cell concentrates for food products: hygiene, composition, and preservation

The objective of this study was to determine whether porcine blood cell concentrates (BCC) can be produced and stored using hygienic measures independent of the temperature acting upon the substrate. A number of additives widely accepted by the consumer (NaCl, sugars, food-grade acids) were used to form so-called hurdles (water activity [a(w)], pH) to spoilage, and their impact was tested on microbiological and sensory parameters of the BCC. BCC, whole blood, plasma, and the anticoagulant were collected on 23 days in a slaughterhouse. The BCC with the additives were stored for 27 days at + 3 degrees C and at +20 degrees C. Microbiological and chemical tests were carried out on the raw materials, and a(w) and the pH values of the stored BCC combinations were determined; the combinations were also submitted to sensory testing. The amounts of protein (33.4%) and hemoglobin (29.5 g/dl) in the BCC were significantly higher than in whole blood (19.4%; 13.8 g/dl). The mean total aerobic plate count was similar in all three substrates. However, the highest count (4.83 log CFU/g) was found in BCC; the count was lower in whole blood (4.62 log CFU/g) and lowest in plasma (4.22 log CFU/g). Storability (defined as a count of <5 log CFU/g) for 27 days at +20 degrees C was achieved only with two additive types: 15% NaCl and 10% NaCl plus 10% glucose plus 1% of a food-grade acid. Spoilage of the BCC was inhibited by an a(w) of 0.824 (with 15% NaCl) and by the combination of a(w) 0.87 and a pH of 5 (with 10% NaCl, 10% sugar, 1% acid). Both substrates retained their red color and fresh odor over the entire storage time.     

Bioassay for nisin in sausage; a shelf life study of nisin in cooked sausage

A bioassay for nisin, an antimicrobial peptide used as a food additive, was developed for sausages based on nisin induced GFP-fluorescence (green fluorescent protein), and that could be performed on a microplate. The amount of GFP-fluorescence was easily measurable and dependent on nisin concentration. This GFP-bioassay for nisin had a detection limit in sausage as low as 0.9 ppm (0.9 μg/g), and it was used to assay shelf life of nisin in cooked sausage. Of the added nisin 68% could be detected from the sausages after storage of 28 days at 6?°C.     

The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter

The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65 mg/100 g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.     

A review of the microbiological hazards of dairy products made from raw milk

This review concentrates on information concerning microbiological hazards possibly present in raw milk dairy products, in particular cheese, butter, cream and buttermilk. The main microbiological hazards of raw milk cheeses (especially soft and fresh cheeses) are linked to Listeria monocytogenes, verocytotoxin-producing Escherichia coli (VTEC), Staphylococcus aureus, Salmonella and Campylobacter. L. monocytogenes, VTEC and S. aureus have been identified as microbiological hazards in raw milk butter and cream albeit to a lesser extent because of a reduced growth potential compared with cheese. In endemic areas, raw milk dairy products may also be contaminated with Brucella spp., Mycobacterium bovis and the tick-borne encephalitis virus (TBEV). Potential risks due to Coxiella burnetii and Mycobacterium avium subsp. paratuberculosis (MAP) are discussed. Pasteurisation ensures inactivation of vegetative pathogenic microorganisms, which increases the safety of products made thereof compared with dairy products made from raw milk. Several control measures from farm to fork are discussed.     

Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs

The aim of this study was to determine ochratoxin A (OTA) concentrations in the raw materials and cooked meat products made from pigs sub-chronically exposed to OTA. The treated animal group (n = 5) was administered with 300 μg OTA/kg of feed for 30 days, whereas the control group (n = 5) was left untreated. OTA concentrations were quantified using immunoassay (ELISA) and high performance liquid chromatography with fluorescence detection (HPLC-FD). OTA concentration was the highest in the kidney, followed by the lungs, liver, blood, spleen, heart, and adipose tissue. As for the final meat products, the highest average OTA concentration was detected in black pudding sausages (14.02 ± 2.75 μg/kg), then in liver sausages (13.77 ± 3.92 μg/kg), while the lowest was found in pâté (9.33 ± 2.66 μg/kg). The results pointed out that a sub-chronic pig exposure leads to the accumulation of OTA in raw materials and consequently in meat products, whose level of contamination is directly dependent on OTA contents in raw materials used for their production.     

A study of oriented structural board made from hybrid poplar

Some basic physical and mechanical properties of oriented structural board (OSB) made from fast growing hybrid poplar, such as modulus of rupture, modulus of elasticity, internal bond strength, nail and screw holding power, thickness swelling after water and humidity absorbing, thermal conductivity and sound absorbing coefficient, have been tested and compared with values from random strand board. Effects of board density on these properties were analyzed revealing some general relationships for OSB. The feasibility of hybrid poplar as raw material for OSB production is also discussed.     

Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

 The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets (Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%) from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6), docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%. Received: 23 January 1998 / Revised version: 1 April 1998     

A study of oriented structural board made from hybrid poplar

This paper is to study influences of four main factors of the mechanical oriented forming installation with moving saws back and forth, i.e. the distance between two neighbouring saws (D), the moving frequency of the saw (F), the moving length of saws (L) and the height of strands to fall down (H), on orientation effectiveness of strands. The average orientation effectiveness of these strands. The results show that both factorD and factorH have important influence on the orientation of strands, factorL only has fail-sized influence, however, factorF nearly exerts no influence.     

Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

 The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets (Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%) from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6), docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%. Received: 23 January 1998 / Revised version: 1 April 1998     

Significance of starter cultures for raw sausage aging in view of food and nutrition hygiene]

The authors studied the effects of liquid starter cultures on the survival of pathogenic germs. It was found that the foreign bacteria tested differed in growth limitation which is obviously dependent on acidity and the amount of lactic acid produced by fermentation. Since the pathogenic bacteria differ in the ability to survive, it is imperative to observe strict hygienic measures in preparing starter cultures and to use absolutely sterile monocultures for raw sausage ageing.     

青梅果产品的开发现状和发展趋势

青梅果作为中国的特色果品之一,随着人们对其营养和保健价值的认识逐渐深入,青梅果及其加工产品已成为科研开发和市场消费的热点。从青梅饮料、青梅酒、青梅醋、青梅保健食品等方面对国内外青梅产品的开发现状进行综述,并对青梅进一步开发途径和应用前景进行探讨。     

Actin, a possible quantitative indicator for the quality of meat products. II. Separation and determination of actin from a Guelders ring sausage

Quality regulations of the Guelders ring sausage are applied in the Netherlands. One of the quality parameters is the content of CFMP (collagen-free muscle protein) in the product. The purpose of this research is to substitute the usual indirect method by a direct analytical method for CFMP. The proposed direct method is composed of separation and determination of actin. Actin was well separated from the sausage product by SDS-gel-filtration chromatography, which was checked by SDS-polyacrylamide-gel electrophoresis. Actin was determined by its 3-methylhistidine content, but this result was smaller than expected. It was caused by the presence of salt during the 3-methylhistidine analysis. Finally, a method for the determination of actin by 3-methylhistidine was developed for the direct procedure. The relations of 3 MH (3-methylhistidine) with respective CFMP and MP (muscle protein) are formulated. Both formulae give a reasonably good estimation of 3 MH, CFMP or MP, one of these parameters of the Guelders ring sausage being known.     

薏米醪糟酒的工艺条件研究

采用半固态发酵工艺酿制薏米醪糟酒。以薏米和糯米为主料,甜酒曲和白糖为辅料,通过单因素实验优选出薏米醪糟酒的最佳发酵工艺条件,即发酵时间48 h,发酵温度33℃,酒曲添加量1%,薏米与糯米比1.4∶1,蒸煮时间60 min(煮25 min,蒸35 min),料水比1∶2.5,加糖量12%。在此条件下酿制的薏米醪糟酒呈白色有光泽,酒香纯正浓郁,具有米酒特有的芳香,酒体醇和、爽适、酸甜、入口醇滑。     

A study of gluten extractability from doughs made from fresh and stored wheat flours

In contrast to the increase in protein extractability which normally occurs in making a dough from a flour, on overmixing dough from a freshly milled flour of good bread-baking quality, a progressive reduction occurs in the amount of acetic acid soluble proteins whereas the protein solubility shows little change in equivalent doughs made from similar flours stored for several years. Addition of artificially aged flour lipid, addition of oleic acid or defatting all tend to make the fresh flour imitate the behaviour of stored flour. Addition of diacetyl tartaric acid ester of mixed monoglyceride (which improves baking properties) to a stored flour makes the protein extractability move towards that of a fresh flour. It is suggested that in making dough from a fresh flour, there is a progressive binding of fresh flour lipid by the high molecular weight flour protein, which subsequently causes insolubility of this protein and that this binding like other lipid-protein interactions is a major factor influencing flour baking performance.