Color evaluation of carbon monoxide treated porcine blood

The stability of liquid porcine blood, treated with carbon monoxide (CO) at different pH values (7.40, 6.70, and 6.00) up to its complete saturation, was studied. Lowering the pH from 7.40 to 6.70 resulted in a decrease in the amount of CO necessary to obtain 100% carboxyhemoglobin. Further pH lowering to 6.00 did not result in additional reduction in the amount of gas. During 4 days of refrigerated storage CO treated liquid blood maintained, at every pH, a more stable and attractive red color than fresh blood, which was a result of an increase (P0.05) on L* (lightness) value. Hue (h*) and chroma (C*) decreased in the untreated blood but not in the CO-treated blood. The results indicate that blood saturation with CO yields a product having greater potential for use in meat products without compromising its visual appearance

Composition and color stability of carbon monoxide treated dried porcine blood

Color stability of swine blood was studied over 12 weeks of storage in plastic bags, after pH (7.40, 6.70, or 6.00) adjustment, saturation with carbon monoxide (CO) and spray-drying. CO-treated dried blood presented a redder color and higher reflectance between 610 and 700 nm, compared to a brownish-red color and lower reflectance of untreated samples. As indicated by reflectance spectra, blood pH adjustment did not influence (P > 0.05) the initial color of dried blood but influenced (P < 0.05) its color stability (browning index). During storage, CO-treated blood showed a reduction in reflectance percentages as well as in CIE L∗ and a∗ values, which was more pronounced in polyethylene (OTR = 4130 cm3/m2/day/atm) packaged samples. After 12 weeks of storage, CO-treated samples packaged in high OTR bags presented color indexes similar to those of the untreated dried samples. CO-treated samples packaged in nylon-polyethylene (OTR = 30–60 cm3/m2/day/atm) bags showed a smaller rate of discoloration and color difference (ΔE∗) between the CO-treated and untreated samples. Even with some darkening, packaging CO-treated dry blood in low OTR bags still gives an acceptable reddish color after 12 weeks of storage while untreated dry blood has a brownish color just after drying

Evolutionary Design Of Neurofuzzy Networks For Pattern Classification

We consider a neural network based fuzzy system model whose basic processing unit consists of two types of generic logic (OR and AND) neurons. The net is structured into a multilayer topology and trained by a competitive learning algorithm, together with a genetic algorithm approach to select the most suitable triangular norms and co-norms that model the logic neurons. The main features of the system include: automatic rule generation and selection, learning capability, processing time independent of the input space partition, and automatic selection of the t-norms and s-norms that model the basic logic operators (OR, AND) encountered in the theory of fuzzy sets. Four benchmark problems are considered to compare the performance of the proposed method with those produced by alternative strategies. © 1999 IEEE.212371244Caminhas, W.M., Tavares, H.M.F., Gomide, F.A.C., Competitive learning of fuzzy, logical neural networks (1995) Proc. of the Sixth International Fuzzy Systems Association World Congress, 2, pp. 639-642. , São Paulo, BrazilCaminhas, W.M., Tavares, H.M.F., Gomide, F.A.C., A neural fuzzy approach for fault diagnosis in dynamic systems (1996) Proc. Information Processing and Management of Uncertainty on Knowledge-based Systems - IPMU'96, 1, pp. 175-180. , Granada, SpainFischer, R.A., The use of multiple measurements in taxonomic problems (1936) Annals of Eugenics, 7, pp. 170-188Hirota, K., Pedrycz, W., OR/AND neuron in modeling fuzzy set connectives (1994) IEEE Trans, on Fuzzy Systems, 2 (2), pp. 151-161Kohonen, T., Self-organized formation of topologically correct feature maps (1982) Biological Cybernetics, 43, pp. 59-69Kohonen, T., Improved versions of learning vector quantization (1990) International Joint Conf. on Neural Networks, pp. 545-550. , San Diego, CAMichalewicz, Z., (1996) Genetic Algorithms + Data Structures = Evolution Programs, , 3rd edition, SpringerMitchell, M., (1996) An Introduction to Genetic Algorithms, , MIT Press, Cambridge MassachussetsNozaki, K., Ischibuchi, H., Tanaka, H., Adaptive fuzzy rule-based classification systems (1996) IEEE Trans, on Fuzzy Systems, 4 (3), pp. 238-250Pedrycz, W., Fuzzy sets in pattern recognition: Methodology and methods (1990) Pattern Recognition, 23, pp. 121-146Pedrycz, W., Gomide, F., (1998) An Introduction to Fuzzy Sets: Analysis and Design, , MIT Press, Cambridge, Massachusset

Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (P > 0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red. Residual nitrite level, L*, a*, b* and c* values of the mortadella decreased (P 0.05). Increasing the amount of blood increased (P 0.05) BI. Increasing storage length decreased (P 0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels