The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing

In this study, the influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing was studied. Samples of musculus semimembranosus were sonicated at different times (5 and 10 min) using ultrasound cold bath (4 °C) in acid whey (US 40 kHz and acoustic power 480 W). The effect of sonication on biogenic amine (BA) formation was investigated during 93 days of ripening period. Other parameters (pH value, water activity, microbial counts) that might provide further information on the product under study were also determined. The use of ultrasound during beef marinating in acid whey has a positive effect on retarding histamine (HIS), cadaverine (CAD), tyramine (TYR) and putrescine (PUT) formation. Moreover, the sonication treatment did not inhibit the growth of lactic acid bacteria (LAB) in dry-fermented beef during the whole ripening period. The pathogen bacteria (Staphylococcus aureus, Clostridium sp., Listeria monocytogenes) were not detected in all samples neither after 31 nor after 93 days of ripening period.     

Electromechanical analytical model of shape memory alloy based tunable cantilevered piezoelectric energy harvester

International Journal of Mechanics and Materials in Design - The resonant frequency of electromechanical energy harvester should be tuned to ambient frequency so as to maximize the harvester power....     

Radiolabeling,Preparation, and Bioevaluation of 99mTc-Azathioprine as a Potential Targeting Agent for Solid Tumor Imaging

Radiochemistry - Azathioprine, an antitumor agent, was labeled with 99mTc using stannous chloride dihydrate as a reducing agent. Factors such as the amounts of the reducing agent and substrate, pH,...     

Bulging in incremental sheet forming of cold bonded multi-layered Cu clad sheet: Influence of forming conditions and bending

Bulge is a defect that causes geometrical inaccuracy and premature failure in the innovative incremental sheet forming (ISF) process. This study has two-fold objectives: (1) knowing the bulging behavior of a Cu clad tri-layered steel sheet as a function of forming conditions, and (2) analyzing the bending effect on bulging in an attempt to identify the associated mechanism. A series of ISF tests and bending analysis are performed to realize these objectives. From the cause-effect analysis, it is found that bulge formation in the layered sheet is sensitive to forming conditions in a way that bulging can be minimized utilizing annealed material and performing ISF with larger tool diameter and step size. The bending under tension analysis reveals that the formation of bulge is an outgrowth of bending moment that the forming tool applies on the sheet during ISF. Furthermore, the magnitude of bending moment depending upon the forming conditions varies from 0.046 to 10.24 N·m/m and causes a corresponding change in the mean bulge height from 0.07 to 0.91 mm. The bending moment governs bulging in layered sheet through a linear law. These findings lead to a conclusion that the bulge defect can be overcome by controlling the bending moment and the formula proposed can be helpful in this regards.     

Low concentration short time ozonation of rapeseed seeds reduces the stability of the oil and content of some antioxidant components

Ozonation is an innovative way to preserve high quality of seed during storage and it is an alternative to harmful organophosphorus agents. Disclosure of changes in the rapeseed oil under the influence of oxidative action of ozone on the seeds was the aim of the work and is presented for the first time. Two ozone concentrations and different length of ozonation were applied. The changes in tocopherols, phenolics, flavonoids contents, antiradical activity and oxidative stability were examined. The average vitamin E concentration was 33 mg per 100 g of oil before and 31.7 after ozonation of seeds. The average content of phenolic compounds was 14.3 mg of sinapic acid g⁻¹ and 16.9 after the ozone treatment. Changes in the flavonoids content and antioxidant activity were observed too. Ozonation caused a decrease in the vitamin E concentration which resulted also in reducing the quenching of free radicals and reduction of oil induction time.