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: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.
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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.
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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: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.
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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.
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Project description:Latent cooling load accounts for 30% of the total load of air-conditioning, and its proportion is even higher in many tropical and subtropical climates. Traditional vapour-compression air-conditioning (VCAC) has a low coefficient of performance (COP) due to the refrigeration dehumidification process, which often makes necessary a great deal of subsequent re-heating. Technologies using conventional desiccants or sorbents for indoor moisture control are even less competitive than VCAC due to their high regeneration temperature, long cycling time and bulky components. Here, we report a novel high temperature cooling system that uses porous metal-organic frameworks (MOFs) as advanced sorbents for humidity control. We directly coat MOFs on the surface of evaporator and condenser. The system has no additional components compared to a traditional VCAC. The evaporator can simultaneously remove both the sensible and latent loads of the incoming air without reducing the temperature below its dew point. The regeneration of wet MOFs is completely driven by the residual heat from the condenser. The MOF-coated heat exchangers can achieve a cooling power density of 82?W·L-1. We demonstrate that the system has a high COP, up to 7.9, and can save 36.1% of the energy required, compared to the traditional VCAC system with reheating. The amphiphilic MOFs used in the research have high water uptake, are made of low-cost raw materials and have high hydrothermal stability. They thus have the potential for being scaled up for large-scale applications in air conditioning.
| S-EPMC6191459 | biostudies-literature
Project description:BackgroundCold water immersion (CWI) is a technique commonly used in post-exercise recovery. However, the procedures involved in the technique may vary, particularly in terms of water temperature and immersion time, and the most effective approach remains unclear.ObjectivesThe objective of this systematic review was to determine the efficacy of CWI in muscle soreness management compared with passive recovery. We also aimed to identify which water temperature and immersion time provides the best results.MethodsThe MEDLINE, EMBASE, SPORTDiscus, PEDro [Physiotherapy Evidence Database], and CENTRAL (Cochrane Central Register of Controlled Trials) databases were searched up to January 2015. Only randomized controlled trials that compared CWI to passive recovery were included in this review. Data were pooled in a meta-analysis and described as weighted mean differences (MDs) with 95% confidence intervals (CIs).ResultsNine studies were included for review and meta-analysis. The results of the meta-analysis revealed that CWI has a more positive effect than passive recovery in terms of immediate (MD = 0.290, 95% CI 0.037, 0.543; p = 0.025) and delayed effects (MD = 0.315, 95% CI 0.048, 0.581; p = 0.021). Water temperature of between 10 and 15 °C demonstrated the best results for immediate (MD = 0.273, 95% CI 0.107, 0.440; p = 0.001) and delayed effects (MD = 0.317, 95% CI 0.102, 0.532; p = 0.004). In terms of immersion time, immersion of between 10 and 15 min had the best results for immediate (MD = 0.227, 95% 0.139, 0.314; p < 0.001) and delayed effects (MD = 0.317, 95% 0.102, 0.532, p = 0.004).ConclusionsThe available evidence suggests that CWI can be slightly better than passive recovery in the management of muscle soreness. The results also demonstrated the presence of a dose-response relationship, indicating that CWI with a water temperature of between 11 and 15 °C and an immersion time of 11-15 min can provide the best results.
| S-EPMC4802003 | biostudies-literature
Project description:This study describes the first use of concurrent high-precision temperature and drip rate monitoring to explore what controls the temperature of speleothem forming drip water. Two contrasting sites, one with fast transient and one with slow constant dripping, in a temperate semi-arid location (Wellington, NSW, Australia), exhibit drip water temperatures which deviate significantly from the cave air temperature. We confirm the hypothesis that evaporative cooling is the dominant, but so far unattributed, control causing significant disequilibrium between drip water and host rock/air temperatures. The amount of cooling is dependent on the drip rate, relative humidity and ventilation. Our results have implications for the interpretation of temperature-sensitive, speleothem climate proxies such as δ(18)O, cave microecology and the use of heat as a tracer in karst. Understanding the processes controlling the temperature of speleothem-forming cave drip waters is vital for assessing the reliability of such deposits as archives of climate change.
| S-EPMC4044636 | biostudies-other