Prevalence of Yersinia enterocolitica in fattening pigs

The prevalence of pathogenic Yersinia enterocolitica in pig herds was monitored during six trials (at four different farrow-to-finisher farms). Samples were taken throughout the whole rearing period from birth of the piglets to the final fattening stage, and different samples were taken from these pigs during the slaughter process. Environmental samples also were evaluated to identify potential sources of on-farm infection. Y. enterocolitica was isolated using irgasan-ticarcillin-potassium chlorate broth enrichment and cefsulodin-irgasan-novobiocin agar culture. Colonies were identified using bio- and serotyping methods and by PCR assay. Pathogenic Y. enterocolitica were not isolated from fecal samples from piglets and weaners. The only fecal samples positive for Y. enterocolitica were obtained during the fattening stage. The prevalence of Y. enterocolitica in fattening pig herds ranged between 0 and 65.4%. Y. enterocolitica isolates were detected at the abattoir in 38.4% of the tonsils, in 3.8% of the ileocecal lymph nodes, on 0.3% of the carcass surfaces before chilling, and on 0% of the carcass surfaces after chilling. Almost all isolates belonged to bioserotype 4/O:3. Only one strain was identified as O:9. All isolates contained the ail gene. The yopT gene was found in 99.1% of the farm isolates but in only 76.6% of the isolates found at the abattoir from the corresponding carcasses. Although a direct link between porcine isolates and human infection has not been demonstrated, the similarity of the bioserotypes in infected pigs and humans and the presence of virulence factors in porcine isolates should encourage further studies to determine the risk of transmission of Y. enterocolitica to humans from pigs and pork products.     

Capacitation-associated protein tyrosine phosphorylation and membrane fluidity changes are impaired in the spermatozoa of asthenozoospermic patients

Sperm protein tyrosine phosphorylation has been associated with capacitation, motility changes, zona binding, and fertilizing ability. We previously demonstrated that gradient-isolated human sperm subpopulations differ in their plasma membrane composition, their ability to phosphorylate proteins in tyrosine residues, and their capacity to undergo hyperactivation. In this study, we have characterized capacitation-associated changes in protein tyrosine phosphorylation and membrane fluidity in spermatozoa of asthenozoospermic and normozoospermic patients consulting for infertility. Semen samples were studied at baseline and after a capacitating incubation with or without the addition of a permeable cAMP analog and a phosphodiesterase inhibitor. Basic sperm and computer-assisted motion parameters, hyperactivation, protein tyrosine phosphorylation (immunofluorescence and Western blot), and membrane fluidity (fluorescent Laurdan probe) were the main study parameters. In comparison with normozoospermic and proven-fertile donor semen, asthenozoospermic samples showed lower motility, velocity, and amplitude of lateral head displacement, both originally and after a 6-h capacitating incubation. Unlike those in normal samples, asthenozoospermic spermatozoa were unable to increase protein tyrosine phosphorylation during capacitation. Such impairment, however, was overcome when they were incubated with a membrane-permeable cAMP analog and a phosphodiesterase inhibitor, indicating a possible membrane defect. Confirming this hypothesis, plasma membranes of asthenozoospermic sperm showed decreased fluidity (increased Laurdan polarization), even after a capacitating incubation. In conclusion, spermatozoa from functional asthenozoospermic samples may owe their poor motility, and their inability to properly capacitate and develop hyperactivation, to an impairment in the tyrosine phosphorylation of critical proteins caused by decreased membrane fluidity. These findings suggest a molecular pathogenetic mechanism for a common seminal pathology associated with male infertility.     

Gluten‐Free Snacks Using Plantain–Chickpea and Maize Blend: Chemical Composition,Starch Digestibility,and Predicted Glycemic Index

An increase in celiac consumers has caused an increasing interest to develop good quality gluten‐free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep‐frying of unripe plantain, chickpea, and maize flours blends produced gluten‐free snacks with high dietary fiber contents (13.7–18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten‐free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten‐free snacks was similar to that chili‐flavored commercial snack. It was possible to develop gluten‐free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten‐free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community.     

Effects of Green Tea Extract and α‐Tocopherol on the Lipid Oxidation Rate of Omega‐3 Oils,Incorporated into Table Spreads,Prepared using Multiple Emulsion Technology

Abstract: This study examined the effectiveness of fat and water soluble antioxidants on the oxidative stability of omega (ω)‐3 rich table spreads, produced using novel multiple emulsion technology. Table spreads were produced by dispersing an oil‐in‐water (O/W) emulsion (500 g/kg 85 camelina/15 fish oil blend) in a hardstock/rapeseed oil blend, using sodium caseinate and polyglycerol polyricinoleate as emulsifiers. The O/W and oil‐in‐water‐in‐oil (O/W/O) emulsions contained either a water soluble antioxidant (green tea extract [GTE]), an oil soluble antioxidant (α‐Tocopherol), or both. Spreads containing α‐Tocopherol had the highest lipid hydroperoxide values, whereas spreads containing GTE had the lowest (P < 0.05), during storage at 5 °C, while p‐Anisidine values did not differ significantly. Particle size was generally unaffected by antioxidant type (P < 0.05). Double emulsion (O/W/O) structures were clearly seen in confocal images of the spreads. By the end of storage, none of the spreads had significantly different G′ values. Firmness (Newtons) of all spreads generally increased during storage (P < 0.05). Practical Application: Lipid oxidation is a major problem in omega‐3 rich oils, and can cause off‐odors and off‐flavors. Double emulsion technology was used to produce omega‐3 enriched spreads (O/W/O emulsions), wherein the omega‐3 oil was incorporated into the inner oil phase, to protect it from lipid oxidation. Antioxidants were added to further protect the spreads by reducing lipid oxidation. Spreads produced had good oxidative stability and possessed functional (omega‐3 addition) properties.     

Chemical affinities between the major volatile compounds present in a grape pomace distillate

BACKGROUND: The distillation of vinification by‐products to obtain alcoholic drinks is potentially an important source of income for the producing countries and avoids the environmental problem of waste management. Traditional technologies of distillation involve an important cost in terms of time and staff. Nowadays, companies install new distillation equipment, with high capacity and equipped with rectification columns, which is an important advance. Nevertheless, few studieshave been published concerning their correct management. In this study, the major volatile compounds were determined by gas chromatography in 61 samples of grape pomace distillate, corresponding to the fractions collected during seven complete distillation cycles. RESULTS: With a high degree of significance, the concentrations of 1,1‐diethoxyethane, propanol, hexanoate and ethyl acetate present positive correlations with the ethanol. However, those of benzyl alcohol, 2‐phenylethanol, furfurol, lactate, ethyl mirystate and diethyl succinate, were negative, which indicates that both groups of compounds were vented in the fractions of major or minor alcoholic degree, respectively. In addition, knowledge of the relationships between the volatile compounds contributes to improved management of an industrial distillation unit. CONCLUSION: The correlations established between the concentrations of the different volatile compounds indicate their physico‐chemical affinities or their biochemical origin. Copyright © 2009 Society of Chemical Industry     

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

This study evaluates effect of tumbling time and cooking temperature on cooking rate, cooking loss (CL), colour, water activity and water‐holding capacity of cooked restructured ham rolls. In experiment were investigated three tumbling times (2, 4 and 6 h) at constant temperature (+4 °C) and three cooking temperatures (76, 86 and 96 °C). It was observed that CL decreased (P < 0.01) from 5.41% to 3.22% with tumbling time (2 h vs. 6 h) but increased (P < 0.01) from 2.35% to 7.25% along with cooking temperature (76 °C vs. 96 °C). In contrast, pH value increased (P < 0.01) from 6.18 to 6.24 with tumbling time (2 h vs. 6 h) but decreased (P < 0.01) from 6.22 to 6.17 along with cooking temperature (76 °C vs. 96 °C). In addition, high temperature had higher efficiency for thermal lethality than low temperature (F₀ values were 19 and 92 min at 96 and 76 °C, respectively). Intermediate tumbling (4 h) and cooking (86 °C) could be preferential.     

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

The main objective of this study was the sensory characterization, by a taste and a consumers’ panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data were analyzed by a Generalized Procrustes Analysis (GPA). Consumers’ panel data were analyzed by Preference Mapping. The 1st 2 factors explained 88.22% of total variation in GPA. Different sausages samples were perfectly differentiated by assessors. Goat sausages have been considered harder, more fibrous, and less juicy than sheep sausages. The panelists observed that sheep sausages without paprika had greater intensity of flavor, tasted spicy, and had an off‐odor, while goat sausages with paprika were considered sweeter. Consumers’ panel did not show any preference for the different types of sausages. This means that all types of sausages can have market opportunity.