The effects of fish meat and fish bone addition on nutritional value,texture and microstructure of optimised fried snacks

The aim of present study was to prepare the micro size fish bone dispersion (F.B) by a novel method and fortified in snacks based on wheat flour (W.F) with fish meat (F.M) addition. A formulation blend of W.F 10–50 g, potato powder (P.P) 0–40 g, F.M 0–30 g and F.B 0–20 g was used to investigate different responses using response surface methodology (RSM). The results revealed that F.M significantly (P < 0.05) influenced on protein content and inverse relation with water holding capacity (WHC) and hardness. Whereas, F.B increased hardness, ash and calcium contents but decreased WHC, expansion and colour parameters. Furthermore, scanning electron microscopy (SEM) confirmed the effect of independent variables on morphology of the product. Optimised formulation (w/w) was W.F 35.71%, P.P 28.57%, F.M 21.42% and F.B 14.28% with 37% bioavailable calcium, improved texture and nutritional value.     

Electron Temperature Measurement Using PIN Diodes as Detectors to Record the X-ray Pulses from a Low-Energy Mather-Type Plasma Focus

In the experiment to determine the plasma electron temperature, a modified multichannel PIN diodes assembly is used as detectors to record the X-ray pulses from a low-energy Mather-type plasma focus device energized by a 32μF, 15 kV (3.6 k J) single capacitor, with deuterium as a filling gas. The ratio of the integrated bremsstrahlung emission transmitting through foils to the total incident flux as a function of foil thickness at various temperatures is obtained for foil absorbers of material. Using 3μm, 6μm, 9μm,12μm,15μm and 18μm thick aluminium absorbers, the transmitted X-ray flux is detected. By comparing the experimental and theoretical curves through a computer program, the plasma electron temperature is determined. Results show that the deuterium focus plasma electron temperature is about 800 eV.     

Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat

ABSTRACT:  In this study, the potential of synchronous front-face fluorescence coupled with chemometrics has been investigated for the analysis of cooked meat. Bovine meat samples (thin slices of 5 cm diameter) taken from  Longissimus dorsi  muscle were cooked at 237 °C for 0, 1, 2, 5, 7, and 10 min under control conditions. Synchronous front-face fluorescence spectra were collected on meat samples in the excitation wavelength range of 250 to 550 nm using offsets (Δλ) of 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, and 160 nm between excitation and emission wavelengths. The synchronous fluorescence landscape containing 360 spectra was analyzed using PARAFAC. The best PARAFAC model presented 2 components since core consistency values for the first 2 components were 100% and the explained variance was 67.98%. The loading profiles of 1st and 2nd components had an optimal Δλ of 70 and 40 nm, respectively, allowing to determine the excitation (exc.) and emission (em.) maxima wavelengths of 1st (fluorescence band at about exc.: 340 to 400/em.: 410 to 470 nm, and peak at exc.: 468/em.: 538 nm) and 2nd (exc.: 294 nm/em.: 334 nm) components. As the loading profile of the 1st component of PARAFAC was assigned to Maillard-reaction products formed during cooking, the profile of the 2nd component corresponded with the fluorescence characteristics of tryptophan residues in proteins. Loadings and scores of the PARAFAC model developed from the synchronous fluorescence spectra enabled to get information regarding the changes occurring in meat fluorophores during cooking of meat at 237 °C from 0 to 10 min.     

Exploiting microorganisms to develop improved functional meat sausages: A review

In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for human health. Accordingly, several meat-based bioactive compounds have been studied as potential health-promoting substances. Among these emphasizing activities, one possible approach is deploying microorganisms for improving health image of meat and meat-based products with special reference to meat sausages. The uses of functional starter cultures with an industrially or nutritionally important functionality are being explored for enhancing the functionality and nutritional value of meat sausages. This article mainly focuses on the role and possibilities of using microorganisms for development of functional meat sausages.