Flavour Quality and Stability of an Encapsulated Meat-Like Process Flavouring Prepared from Soybean Based Acid Hydrolyzed Protein

The main objective of this study was to produce meat-like process flavouring by using a model mixture based on acid hydrolyzed soybean protein (a-HVP) in addition to xylose, thiamine, cysteine and taurine . Glutamic was the major amino acid in a-HVP followed by aspartic, glycine and alanine. The meat –like process flavour was encapsulated in gum Arabic and stored at room temperature for 6 months. The changes in quality and flavour stability were followed during storage. The results revealed that the roasty and savoury notes were increased whereas chickeny, beefy and grilled meat notes showed significant (P< 0.05) decrease during storage. The gas chromatography-mass spectrometry (GC-MS) analysis showed that 2-methyl-3-furanthiol, the main contributor to beefy note, was the major identified compound in the fresh sample. It showed remarkable decrease after storage for 6 months. The pyrazines and thiazoles showed an opposite trend. A quite agreement was found between the results of the odour profile analysis and those of GC-MS analysis. The results of the present study give important information to the flavourists who are working in field of process flavours, especially meat-like process flavour

GIZA 11 AND GIZA 12; TWO NEW FLAX DUAL PURPOSE TYPE VARIETIES

Sixteen flax genotypes {13 promising lines and 3 check varieties viz., Giza 8 (oil type), Sakha 1 (dual purpose type) and Sakha 3 (fiber type)} were evaluated for straw, seed, oil yields and their related traits under twelve different environments; four locations (Sakha, Etay El-Baroud, Ismailia and Giza Exp. Stations through three successive seasons (2011/12, 2012/13 and 2013/14). These materials were evaluated in a randomized complete blocks design with three replications at the twelve above-mentioned environments. The analysis of variance revealed highly significant differences among genotypes (G), environments (E) and G x E interaction for all studied traits except straw weight per plant, indicating a wide range of variation among genotypes, environments and these genotypes exhibited differential response to environmental conditions. The significant variance due to residual for all characters except both straw weight per plant and oil yield per fad indicated that genotypes differed with respect to their stability suggesting that prediction would be difficult, which means that mean performance alone would not be appropriate. Interaction component of variance (σ2ge) was less than the genotypic variance (σ2g) for all characters, indicating that genotypes differ in their genetic potential for these traits. This was reflected in high heritability and low discrepancy between phenotypic (PCV) and genotypic (GCV) coefficients of variability values for these traits indicating the possibility of using each of long fiber percentage, plant height and technical stem length as selection indices for improving straw weight per plant, as well as, using 1000-seed weight and capsules number per plant as selection indices for improving seed weight per plant. Yield stability (YSi) statistic indicated that S.541-C/3 and S.541-D/10 gave high mean performance and stability for straw, fiber, seed and oil yields per fad in addition to oil percentage, capsules number per plant and 1000-seed weight. Therefore, the two genotypes well be released under the name Giza 11 and Giza 12, respectively. These newly released varieties are of dual purpose type for straw, fiber, seed and oil yield. They may replace the low yielding cultivars Giza 8, Sakha 1 and Sakha 3

Prediction of fatigue crack initiation life in railheads using finite element analysis

The current study introduced a numerical procedure to study fatigue crack initiation life in railheads. It was mainly performed by a three-dimensional (3D) explicit finite element (FE) model that accounts for bending stresses due to global dynamic response of railway track and local stresses due to wheel-rail contact loads. The results obtained from FE analysis were combined with the critical plane approach and multiaxial low cyclic fatigue mode to predict crack orientation and fatigue crack initiation life. This model was applied to a case study in the first line of Greater Cairo Underground Metro (GCUM) in Egypt. The advantages of the proposed model are that it can represent realistic wheel-rail contact geometry and non-linearity of material behavior together with dynamic response and cyclic loading. A good agreement of cracks orientations and locations of the field observations with the predicted ones based on FE results was achieved. Keywords: Rolling contact fatigue, Crack initiation, Wheel-rail contact, Critical plane approac

Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality

The main objective of this study was to evaluate the ability of Corynbacterium glutamicum to produce a safe nutty like flavor from enzymatic soybean meal hydrolysate (E-SH) and to investigate the effect of encapsulation and storage on the quality of the produced nutty flavoring. C. glutamicum was incubated with E-SH, supplemented and un-supplemented with a mixture of threonine and lysine. The generated volatiles of each culture were subjected to odor sensory analysis. The volatile compounds were analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry (GC-MS). The sample showed the best nutty aroma and highest content of the most odorant compounds of nutty flavor was subjected to toxicity test and encapsulated in Arabic gum using spray drier. The stability of the encapsulated flavoring was evaluated during storage. A high correlation was found between the culture growth and consumed sugars. The odor intensity of the generated nutty-chocolate like aroma showed a gradual increase during incubation time. Pyrazines and 2/3- methylbutanal showed the highest content at the end of fermentation time. Encapsulation gave rise to a significant decrease in the branched aldehydes, which are responsible for the chocolate note of the flavoring sample. The high odor intensity of the stored sample was correlated to the significant increase in the pyrazines. The results of GC–MS analysis confirmed those of odor sensory evaluation of the nutty-like flavor