Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages.
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ABSTRACT:
SUBMITTER: Ma F
PROVIDER: S-EPMC7270451 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO2-N2] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n = 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n = 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO2-enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness).Our study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in dietary salt intake. However, salt has been used for a very long time as a hurdle technology, and salt reduction in meat products raises the question of spoilage and waste of food. The study was conceived to assess the role of sodium chloride reduction in meat products, both at the level of spoilage development and at the level of bacterial diversity, using 16S rRNA amplicon sequencing and raw pork sausage as a meat model.
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Project description:This study aimed to study the functionalities of cricket flour (CF) and the effects of the addition of CF on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Functional properties of CF, including protein solubility, water-holding capacity, and gelling capacity, were examined at different pHs, NaCl concentrations, and CF contents in laboratory tests. The protein solubility of CF was significantly affected by pH, being at its lowest at pH 5 (within the range 2–10), and the highest protein solubility toward NaCl concentrations was found at 1.0 M (at pH 6.8). A gel was formed when the CF content was ≥10%. A control sausage was made from lean pork, pork fat, salt, phosphate, and ice water. Three different hybrid sausages were formulated by adding CF at 1%, 2.5%, and 5.0% levels on top of the base (control) recipe. In comparison to control sausage, the textural properties of the CF sausages in terms of hardness, springiness, cohesiveness, chewiness, resilience, and fracturability decreased significantly, which corresponded to the rheological results of the raw sausage batter when heated at a higher temperature range (~45–80 °C). The addition of CF to the base recipe accelerated both lipid and protein oxidation during 14 days of storage, as indicated by the changes in TBARS and carbonyls and the loss of free thiols and tryptophan fluorescence intensity. These results suggest that the addition of CF, even at low levels (≤5%), had negative effects on the texture and oxidative stability of the hybrid sausages.
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Project description:The development of nontoxic and biodegradable alginate-based materials has been a continual goal in biological applications. However, their hydrophilic nature and lack of spinnability impart water instability and poor mechanical strength to the nanofiber. To overcome these limitations, sodium alginate (SA) and waterborne polyurethane (WPU) were blended and crosslinked with calcium chloride; 30 wt % of SA exhibited good compatibility. Further addition of 10 wt % calcium chloride improved the water stability to an extremely humid region. Furthermore, the stress-strain curve revealed that the initial modulus and the elongation strength of the WPU/SA and WPU/CA blends increased with SA content, and the crosslinker concentration clearly indicated the dressing material hardness resulted from this simple blend strategy. The WPU/SA30 electrospun nanofibrous blend contained porous membranes; it exhibited good mechanical strength with water-stable, water-absorbable (37.5 wt %), and moisture-permeable (25.1 g/m2-24 h) characteristics, suggesting our cost-effective material could function as an effective wound dressing material.
| S-EPMC7761416 | biostudies-literature
Project description:The impact on fermented sausages with 25% replacement of the sodium chloride content by 14% potassium chloride, 10% calcium ascorbate and 1% calcium glutamate during fermentation and ripening was evaluated based on the bacterial community composition and physicochemical and sensory characteristic analysis. Our results showed that the use of salt replacement varied the composition of the bacterial community and reduced the diversity of that in sodium-reduced fermented sausages. Moreover, the decrease in pH and the moisture content of fermented sausages with salt replacement accelerated the drying and ripening processes. The texture profile and color analysis did not reveal marked differences between normal fermented sausages and sodium-reduced products with salt replacement; however, salt replacement reduced resilience and lightness of fermented sausages. In addition, as shown in the principal component analysis, the comprehensive parameters of the fermented sausages with salt replacement were similar to those of normal salt products. These results indicate that the complex blends of salt replacement have great potential to be used to produce sodium-reduced fermented sausages.
| S-EPMC8002409 | biostudies-literature
Project description:This Research Article demonstrates a very simple approach of a moisture-induced power-generating phenomenon using water-soluble rod-coil conjugated block copolymer (poly(3-hexythiophene)-block-poly(4-styrenesulfonic acid) (P3HT-b-PSSA)-modified reduced graphene oxide. The block copolymer-modified reduced graphene oxide (BCP-RGO) was prepared by noncovalent surface functionalization cum in situ reduction of graphene oxide. A simple device made from BCP-RGO can generate voltage upon exposure to water vapor or under different humidity conditions. The open-circuit voltage generated from the diode-like device varies with respect to the relative humidity, and the device can act as a self-powered humidity sensor. The as-prepared BCP-RGO is able to produce a maximum power density of 1.15 μW/cm2 (short-circuit current density J SC = 6.40 μA/cm2) at a relative humidity of 94%. Meanwhile, the BCP-RGO device produces a very high power density of 0.7 mW/cm2 (at a short-circuit current density of 1.06 mA/cm2) after 91% water absorption. We believe that the material presented here will be very useful for a self-biased humidity sensor and moisture-induced energy harvesting. The diode-like response of the BCP-RGO device with humidity or after water absorption will make the material applicable for self-biased humidity-controlled electronic switching.
| S-EPMC7992084 | biostudies-literature
Project description:Heading toward next-generation intelligent display, dynamic control capability for meta-devices is critical for real world applications. Beyond the conventional electrical/optical/mechanical/thermal tuning methods, liquid immersion recently has emerged as a facile tuning mechanism which is easily accessible (especially water) and practically implementable for large tuning area. However, due to the longstanding and critical drawback of lacking independent-encoding capability, the state-of-art immersion approach remains incapable of pixel-level programmable switching. Here a water-immersion tuning scheme with pixel-scale programmability for dynamic meta-displays is proposed. Tunable meta-pixels can be engineered to construct spectral selective patterns at prior-/post- immersion states, such that a metasurface enables pixel-level transforming animations for dynamic multifield meta-displays, including near-field dual-nanoprints and far-field dual-holographic displays. The proposed water-immersion programmable approach for meta-display, benefitting from its large tuning area, facile operation and strong repeatability, may find a revolutionary path toward next-generation intelligent display with practical applications in dynamic display/encryption, information anticounterfeit/storage, and optical sensors.
| S-EPMC9929123 | biostudies-literature
Project description:Water immersion insertion has been documented to decrease procedure-related discomfort during colonoscopy. There was used warm water infusion for colonoscope insertion in most of the water immersion colonoscopy trials.
The investigators have been using room temperature water (20-24°C) for water immersion and the investigators did not notice any drawback of it. In our opinion, it is simpler and cheaper option for water immersion colonoscopy and proof of its efficacy and safety could support the use of water immersion technique in routine practice.
The primary endpoint is cecal intubation time and the investigators suppose that the use of warm water infusion does not shorten it significantly. Patient comfort during colonoscope insertion, water consumption, length of the scope while reaching the cecum, need for external compression, need for positioning of the patient and endoscopist´s difficulty with colonoscopy will be also assessed.
| 2124104 | ecrin-mdr-crc
Project description:The wild yeast community was studied in fermented sausages from pork and game meat (deer and wild boar) during the maturation process from different curing rooms. Although the biotechnological importance of yeasts in the maturation process of pork sausages is known, there is a lack of information for sausage maturation involving game meat. A total of 123 yeasts were isolated and, by amplifying and sequencing of the ITS region, were classified in 14 species. Debaryomyces hansenii, Kazachstania servazzii, and Wickerhamomyces anomalus were isolated in both pork and game samples. The PCR-RAPD technique differentiated between 26 and 18 strains from pork and game meat sausages, respectively. The physicochemical parameters and their relationship with the yeast community were also studied. The antioxidant and anti-lipid peroxidation capability were analyzed and the 70% and 50% of the tested strains showed these abilities, respectively. Moreover, the biocontrol capability against mycotoxigenic molds was found in 19 strains, but better results were observed in game meat yeasts. On the other hand, almost 30% of strains produce a pleasant olfactory aroma, and volatile compounds associated with the yeast pathway metabolic during the maturation process have been characterized such as esters, aldehydes, fusel alcohols, etc. This study has allowed a better understanding of the biodiversity of this type of food, as well as selecting potential yeast strains for their future use as starters.
| S-EPMC7764235 | biostudies-literature
Project description:IntroductionNephrotic syndrome (NS) is characterized by renal sodium and water retention. The mechanisms are not fully elucidated.MethodsThe NS rat model was established by single intraperitoneal injection of 100 mg/kg puromycin aminonucleoside (PAN). The plasma electrolyte level and urinary sodium excretion were monitored dynamically. The changes of some sodium transporters, including epithelial Na+ channel (ENaC), Na+/H+ exchanger 3 (NHE3), Na+-K+-2Cl- cotransporter 2 (NKCC2) and Na+-Cl- cotransporter (NCC) in renal cortex at different time points and the level of peripheral circulation factors were detected.ResultsThe urinary sodium excretion of the model group increased significantly on the first day, then decreased compared with the control group, and there was no significant difference between the model group and the control group on the 12th day. The changes of peripheral circulation factors were not obvious. Some sodium transporters in renal cortex increased in varying degrees, while NKCC2 decreased significantly compared with the control group.ConclusionsThe occurrence of NS edema may not be related to the angiotensin system. The decrease of urinary sodium excretion is independent of the development of albuminuria. During the 18 days of observation, it can be divided into three stages: sodium retention, sodium compensation, and simple water retention. The mechanism is related to the increased expression of α-ENaC, γ-ENaC, NHE3 and NCC in a certain period of time, the compensatory decrease of NKCC2 expression and the continuous increase of aquaporin 2 (AQP2) expression.
| S-EPMC10599035 | biostudies-literature
Project description:Access to adequate irrigation resources is critical for sustained agricultural production, and rice, a staple cereal grain for half of the world population, is one of the biggest users of irrigation. To reduce water use, several water saving irrigation systems have been developed for rice production, but a reliable system to evaluate cultivars for water stress tolerance is still lacking. Here, seven rice cultivars that have diverse yield potential under water stress were evaluated in a field study using four continuous irrigation regimes varying from saturation to wilting point. To understand the relationship between water stress and yield potential, the physiological and leaf metabolic responses were investigated at the critical transition between vegetative and reproductive growth stages. Twenty-nine metabolite markers including carbohydrates, amino acids and organic acids were found to significantly differ among the seven cultivars in response to increasing water stress levels with amino acids increasing but organic acids and carbohydrates showing mixed responses. Overall, our data suggest that, in response to increasing water stress, rice cultivars that do not show a significant yield loss accumulate carbohydrates (fructose, glucose, and myo-inositol), and this is associated with a moderate reduction in stomatal conductance (gs), particularly under milder stress conditions. In contrast, cultivars that had significant yield loss due to water stress had the greatest reduction in gs, relatively lower accumulation of carbohydrates, and relatively high increases in relative chlorophyll content (SPAD) and leaf temperature (Tm). These data demonstrate the existence of genetic variation in yield under different water stress levels which results from a suite of physiological and biochemical responses to water stress. Our study, therefore, suggests that in rice there are different physiological and metabolic strategies that result in tolerance to water stress that should be considered in developing new cultivars for deficit irrigation production systems that use less water.
| S-EPMC6514846 | biostudies-other