MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE

Selected starter cultures were used to produce the traditional Romanian dry cured sausage, Dacia. A control sausage was produced without starter culture (sausage A), one with L. sakei CECT 5964 and S. equorum SA25 (sausage B) and one with L. sakei CECT 5964, S. equorum SA25 and L. acidophilus CECT 903 (sausage C). Samples from each batch of sausages were taken at 0 (mix before stuffing), and after 2, 4, 7, 14, 21 and 28 days of ripening. Counts of total aerobic mesophilic flora, lactic acid bacteria, salt tolerant flora, and Enterobacteriaceae and some physical-chemical parameters (moisture, NaCl, pH and aw values) were determined. High microbial counts (log CFU) were observed with values at the end of ripening period: for lactic acid bacteria 9.77 (A), 11.47 (B) and 11.19 (C); for total aerobic mesophilic flora 9.89 (A), 11.38 (B) and 11.30 (C); for salt tolerant flora 4.45 (A), 5.31 (B) and 5.27 (C). The starter cultures had a significant inhibitory effect on Enterobacteriaceae counts (log CFU), values at the end of ripening period being 1.32 (A), 0.33 (B) and not detected (C). A significant decrease in the pH values is observed until the seventh day of ripening, showing a slight, but progressive increase after the 14th day of ripening. Results show that the production and ripening process in a pilot scale chamber under controlled conditions contributes in obtaining safe and homogeneous products

Thermally driven interactions between β-lactoglobulin and retinol acetate investigated by fluorescence spectroscopy and molecular modeling methods

International audienceAbstractWhey proteins have important functional properties as it can bind a wide range of bioactive molecules. In this study, the complexation of β-lactoglobulin with retinol at alkaline pH was investigated. The fluorescence spectroscopy was used to determine the temperature dependent behavior of the β-lactoglobulin-retinol acetate (βLG-RET) ensemble. The pattern of protein unfolding in the temperature range of 25–85 °C was followed mainly considering the exposure of tryptophan (Trp) residues. The βLG-RET complex appeared rather stable in the 25–60 °C range, while further increase of the temperature caused partial unfolding. The anisotropy measurements indicated a more flexible conformation at temperature increase up to 80 °C. In addition, the in silico approach was used to complement the experimental results. Important changes in the interaction surface were observed after performing molecular dynamics simulations. The temperature increase caused important rearrangements of the amino acids of the EF loop involved in the interaction with the retinol molecule, which got twisted. These atomic level events induced a significant increase of the affinity between βLG and retinol. This study offers useful information on the potential use of βLG as a carrier for biologically active compounds in order to obtain food products with desired functionalities

Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsi

A comparison between the physical, chemical, microbiological and technological properties of unpackaged pork Longissimus dorsi thawed at low ultrasound intensities and the properties of pork thawed by immersion in water (control) was carried out. Concurrently, the microbiological aspects of thawed meat were analysed. Ultrasound thawing was done at a constant frequency of 25 kHz and at low ultrasound intensities of 0.2W/cm2 and 0.4W/cm2. Results show that after ultrasound thawing there are no significant chemical, microbiological and textural differences between the meat thawed by immersion in water and the meat thawed by ultrasound

Principles and effects of acoustic cavitation - A review

In the recent years, food industry has shown a real interest in ultrasound use because of its effect on physical, biochemical and microbial properties of food systems. In order to better understand how the acoustic cavity effects could be best applied in food industry, a review on acoustic cavitation and its effects was done. The present paper describes in detail the basic principles underlying the effects of ultrasounds on food processing applications. It also provides theoretical background on acoustic cavitation and ultrasound production method. Moreover, harnessing mechanic, optic, chemical and biological effects of acoustic cavitation in food industry were briefly highlighted

Effect of tumbling time, injection rate and k-carrageenan addition on processing, textural and color characteristics of pork Biceps femoris muscle

The effect of tumbling time (0-9 hours), injection rate (20-50%) and k carrageenan addition (0.25 - 0.5%) on quality characteristics of cooked pork Biceps femoris muscle have been studied. Properties of injected and tumbled meat samples were determined by measuring processing characteristics (tumbling yield, cooking yield and expressible moisture), color (L*, a*, b*, Hue angle and Chroma) and texture (firmness, toughness, adhesiveness, work of adhesion and fracturability). Increasing tumbling time up to 9 h led to better hydration properties and increased the cooking yield for all samples, both with 0.25% and 0.5% of k-carrageenan addition. It also decreased the firmness and toughness of the evaluated samples. Biceps femoris samples containing a higher level of k-carrageenan were tenderer than those containing less polysaccharide. Neither injection rate nor tumbling time affected the color components of the analyzed samples

Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle

The effect of tumbling time (0-9 hours) on quality characteristics of cooked pork meat processed with 30% and 40% injection level was investigated. The properties of injected and tumbled meat were determined by measuring processing characteristics (tumblingyield, cooked yield, expressed moisture), color and textural characteristics (shear force, texture profile analysis). The increase of the tumbling time up to 9 hours favorably affected hydration properties and increased the cooked yield. It also decreased the shear force and hardness of the samples. None of the techniques utilized did affect the chromatic components (p>0.05) of the samples, however there were differences between samplesregarding the injection rate

The Effects of Pilates vs. Zumba Dancing on Functional Performance, Mood and Health-Related Quality of Life in Postmenopausal Women

This study aimed to compare the effects of Zumba and Pilates training on functional performance, mood, and health-related quality of life in postmenopausal women. Fifty-four postmenopausal women, aged 55–65, were randomly allocated to a control group (CG), a Pilates group (PG), or a Zumba group (ZG). Functional performance factors, in terms of walking speed, lower body muscle strength, dynamic balance, and functional mobility, as well as mood and health-related quality of life (HRQoL), were assessed before and after the intervention period. As results, both training modalities significantly improved the walking speed (PG (p p p p p p p p p p p p p p p p p < 0.05) significantly enhanced only for the ZG. In conclusion, Pilates or Zumba training appears to be an ideal exercise for promoting functional performance, mood, and HRQoL in postmenopausal women. However, Zumba training seems to be more effective, resulting in optimal scores

The influence of animal fat replacement with vegetable oils on sensorial perception of meat emulsified products

For the purpose of the present study, in an emulsified meat product the pork backfat was replaced with a vegetable oil pre-emulsion and its effect on quality attributes were investigated. In order to do so, a classic and a new meat products were manufactured. Extra virgin olive oil and palm oil pre-emulsion were added instead of animal fat in the new product. Texture and physiochemical properties were analyzed by instrumental measurements. It was observed that during storage moisture and pH decreased. Using vegetable oils determined substantial increase of TBA values. Texture was influenced mainly by storage time for both products, while replacement of pork backfat with vegetable oil pre-emulsion had no influence on sample firmness. The sensory properties of meat products were evaluated by a group of trained panelists using an analitycal sensory evaluation technique. Overall the new product presented good acceptability which recommends it like a new healthier meat product