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Additives Used (additive + used)
Selected AbstractsINFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007S. BELGIN ERDOGDU ABSTRACT Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel. [source] Modification of polycondensation of isophthalic and terephthalic acids and bisphenols with tosyl chloride/dimethylformamide/pyridine by the presence of additivesJOURNAL OF POLYMER SCIENCE (IN TWO SECTIONS), Issue 7 2003Fukuji Higashi Abstract In copolycondensation with 2,2-bis(4-hydroxyphenyl)propane (BPP) and bisphenols (BPs) containing various alkylidene linkages, the associative interactions between BP moieties in the resulting oligomers most likely affected the reaction. To modify the interactions to favorably control the reaction, several additives were examined in a two-stage polycondensation of an equimolar mixture of isophthalic acid and terephthalic acid, first with BPP (50 mol %) and next with additional BPP. Of additives used, diphenylmethane of an equivalent to BPP in the preformed oligomers was most effective. The results are discussed in terms of the distributions of resulting oligomers prepared at 70% extent of reaction. Better results were obtained when the distributions showed profiles similar to the theoretical one calculated on the basis that the reactivity of the oligomers is the same independent of their chain lengths. © 2003 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 41: 970,975, 2003 [source] Recombinant DNA in meat additives: Specific detection of Roundup ReadyÔ soybean by nested PCRJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2007Fábio CA Brod Abstract Soybean proteins are widely used by the meat industry as technological coadjutor when producing processed products such as emulsified and ground meat products. Since regulations for the use and labeling of GMOs and derived ingredients are in force in Brazil, a PCR-based method capable of detecting Roundup ReadyÔ (RR) soybean was employed for meat additives. Thirty-two samples of meat additives containing soy proteins were tested for the presence of soybean amplifiable DNA and RR soybean DNA. Twenty-five samples gave a positive signal for the lectin gene, confirming the presence of soybean amplifiable DNA and 15 samples returned a positive signal for specific RR detection confirming the presence of genetically modified soy. These results demonstrate for the first time the presence of RR soybean in meat additives. This method may be useful for meat industries interested in controlling the presence of RR soybean in additives used for meat products manufacture. Copyright © 2007 Society of Chemical Industry [source] Structural and functional analysis of Rv0554 from Mycobacterium tuberculosis: testing a putative role in menaquinone biosynthesisACTA CRYSTALLOGRAPHICA SECTION D, Issue 8 2010Jodie M. Johnston Mycobacterium tuberculosis, the cause of tuberculosis, is a devastating human pathogen against which new drugs are urgently needed. Enzymes from the biosynthetic pathway for menaquinone are considered to be valid drug targets. The protein encoded by the open reading frame Rv0554 has been expressed, purified and subjected to structural and functional analysis to test for a putative role in menaquinone biosynthesis. The crystal structure of Rv0554 has been solved and refined in two different space groups at 2.35 and 1.9,Å resolution. The protein is dimeric, with an ,/,-hydrolase monomer fold. In each monomer, a large cavity adjacent to the catalytic triad is enclosed by a helical lid. Dimerization is mediated by the lid regions. Small-molecule additives used in crystallization bind in the active site, but no binding of ligands related to menaquinone biosynthesis could be detected and functional assays failed to support possible roles in menaquinone biosynthesis. [source] Zeta Potential Measurement in Catalyst PreparationsCHEMICAL ENGINEERING & TECHNOLOGY (CET), Issue 2 2005J. B. Stelzer Abstract Oxide surfaces are covered with hydroxyl groups. In contact with water, positive or negative surface charges can be developed. The surface charge of oxide particles can be fine-tuned by changing the calcination temperature of the oxides before dispersion in water or by variation of the suspension pH. Strong negative or positive surface charges stabilize a suspension and avoid particle aggregation. Nano-structured catalysts suspended in water show surface charges different from those of compact TiO2. For spray drying, the cationic or anionic additives used have to be strongly attached via electrostatic forces to the surface of the suspended oxide particles. When noble metal complexes have to be brought to the support surface, the positively or negatively charged complexes must have an opposite charge relative to the surface charge. Zeta potential measurements can solve these problems. [source] | ||||||||||