One hundred and three volatile compounds were detected by solid-phase microextraction followed by gas chromatography-mass spectrometry in 30 ripened Serrano dry-cured hams, submitted or not to high pressure processing (HPP) and afterwards held for 5months at 4°C. The effect of ham physicochemical parameters and HPP (600MPa for 6min) on volatile compounds was assessed. Physicochemical parameters...

The objective of this study was to test the use of a commercial extender (Triladyl) as a diluent in caprine semen refrigerated at 15 ̊C, using caffeine (CF), heparin (HP), synthetic oviductal fluid (SOF) andtriladyl (TRY) as capacitating chemical agents at different times. Twenty ejaculates of caprine semen were collected using an artificial vagina. The ejaculates were diluted and refrigerated b...

The ability of nonacidified, refrigerated pickled cucumbers to produce the fresh cucumber flavor impact compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal declined during storage. Production of these compounds decreased as the pH of refrigerated cucumbers was reduced. Despite the fact that the concentrations of (E,Z)-2,6-nonadienal and (E)-2-nonenal generated were over 10(5)-fold greater than the...

Central composite design of Response Surface Methodology (RSM) was used to study the effect of sodium chloride; NaCl (0.5-1%) and salt replacer potassium chloride KCl (0.5-1%) in combination with whey protein concentrate (0.5-1.5%) and black gram flour (2-4%) on the overall acceptability, saltiness and instrumental hardness of low salt restructured chicken nuggets. Reduction of NaCl content to ...

Changes in milk proteins effected by bacterial action are important in various aspects of the ripening of cheese and the proteolytic spoilage of dairy products in refrigerated storage. Paper electrophoresis has afforded a new method for the study of protein systems such as those in milk (MacRae and Baker, 1958; and Weigt, 1959), including the detection of certain changes occurring in such syste...

This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at 4°C. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (p<0.05), while also controlling the production of protein carbonyls (...

Irradiated restructured pork loins treated with rosemary-tocopherol/double-packaging had lower TBARS values than vacuum-packaged control after 10 days of refrigerated storage. The rosemary-tocopherol combination, however, had no effect on the production of sulfur volatiles responsible for the irradiation off-odor, and color changes in irradiated pork. V7/A3 double-packaging was effective in red...

The present study was conducted to evaluate the efficacy of nisin on the microbial quality of chicken cutlets. Three levels of nisin viz. 400 I.U/g, 600 I.U/g and 800 I.U/g were incorporated in the formulation to study the effect of nisin on storage quality of chicken cutlets based on various microbiological counts. The chicken cutlets were aerobically packaged in low density polyethylene pouch...

Rifampin is a bactericidal antibiotic drug of the rifamycin group. It is a semisynthetic drug produced from the bacterium Streptomyces mediterranei. Rifampin is commonly manufactured in capsule, tablet, and syrup dosage solutions containing alcohol or sorbitol. The objective of this study was to determine the stability of rifampin in SyrSpend SF. The studied samples were compounded into 25-mg/m...

Organic acids play pivotal role in flavor and consumer acceptance of fruit beverages. Concentration of some organic acids in citrus juices was determined through HPLC and their retention during refrigerated storage was also evaluated. The concentration of organic acids were in the following pattern Citric Acid> Malic Acid> Ascorbic Acid> Tartaric Acid. Citric acid, malic acid, ascorbic acid and...