Commercial Ingredients Research Articles

Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

The main objective of this paper was to evaluate the efficacy, in terms of safety, shelf life extension and keeping quality of different commercial ingredients, including nitrite/nitrate and spices, of fresh Italian Toscana traditional sausages. In particular, the role of spices, in the possible reduction or replacement of nitrate and nitrite, was investigated. The data evidenced the significant role of the spices on the growth reduction of deliberately inoculated Listeria monocytogenes,. The Principal Component Analyses of the microbial metabolite and sausage flavours suggested that the microbial activity was affected more by spices than by nitrite and nitrate extent.

Complex permittivity and microwave absorption properties of a composite dielectric absorber

Abstract Two types of composite samples were prepared using dielectric particulates such as BaTiO3, polyaniline and conducting carbon in polyurethane matrix. One of the composite samples contains synthesized BaTiO3 and polyaniline, while the other sample using, the commercial ingredients. Structural properties of both synthesized and commercial BaTiO3 and polyaniline have been investigated. Complex permittivity ( e r ′ - j e r ″ ) and microwave absorption properties of the prepared composites were studied in X-band (8.2–13.5 GHz). An optimized composite sample with synthesized BaTiO3 and polyaniline has shown a maximum reflection loss of −25 dB (>99% power absorption) at 11.2 GHz with a bandwidth (full frequency width at half of the maximum response) of 2.7 GHz in a sample thickness of 2.5 mm. The measured absorption values have been validated by theoretical calculations. Materials can find applications in suppression of electromagnetic interference (EMI) and reduction of radar signature.

Commercial Dietary Ingredients fromVitis viniferaL. Leaves and Grape Skins: Antioxidant and Chemical Characterization

This paper reports an attempt to functionally and chemically characterize commercial ingredients from Vitis vinifera L. grape skins, grape pomace, and leaves, which are used in the formulation of dietary antioxidant supplements. The antioxidant capacity of these ingredients was assessed for the first time by the oxygen radical absorbance capacity (ORAC) methodology. Ingredients from grape skins and pomace (n = 17) showed ORAC values from 1.38 to 21.4 mumol Trolox equivalents/mg whereas ingredients from leaves (n = 4) showed ORAC values from 1.52 to 2.55 mumol Trolox equivalents/mg. The high-performance liquid chromatography-diode array detection/electrospray ionization-mass sprectrometry analysis of anthocyanins and flavonols revealed the authenticity of the ingredients as derived from V. vinifera L. and confirmed large differences in their phenolic content and distribution. A progressive decline in both antioxidant capacity and total anthocyanin content of a grape skin ingredient (43 and 40% decrease, respectively) was observed over a 60 day storage period (45 degrees C and 75% relative humidity), demonstrating its poor stability under these conditions.

Chemical characterization of commercial dietary ingredients from Vitis vinifera L.

In recent years a large number of commercial products containing ingredients from winery byproducts have proliferated in the market. However, little research has focused on studying the phenolic composition of these products and there is still no legislation concerning their commercialization. In this work, a wide range of commercial ingredients derived from Vitis vinifera L. grape seeds ( n = 16) and skins ( n = 4), grape pomace ( n = 6) and leaves ( n = 3) as well as different production batches of some of them, have been analyzed. Gallic acid, monomeric flavan-3-ols ((+)-catechin, (−)-epicatechin and epicatechin-3- O-gallate), procyanidins dimers (B3, B1, B4, B2, B3′-3- O-gallate), and trimers (T2 and C1) were identified in ingredients derived from grape seeds. These ingredients were comprised of fractions enriched either in monomeric, oligomeric or polymeric flavan-3-ols, with a mean degree of polymerization (mDP) ranging from 2.1 to 11.2. Grape anthocyanins (delphinidin, cyanidin, petunidin, peonidin and malvidin-3-glucosides, -3-(6-acetyl)-glucosides and -3-(6- p-coumaroyl)-glucosides, and peonidin and malvidin-3-(6-caffeoyl)-glucosides) were identified in ingredients derived from non-processed grape skins whereas grape pomace ingredients also contained anthocyanin-derived pigments (the pyruvate, vinylcatechol, vinylepicatechin, vinylphenol and vinylguaiacol derivatives of malvidin-3-glucoside, and malvidin-3-(6-acetyl)-glucoside-vinylepicatechin). In the case of the ingredients of leaves, anthocyanins (delphinidin, cyanidin, petunidin, peonidin and malvidin-3-glucosides and -3-(6- p-coumaroyl)-glucosides, and cyanidin and peonidin-3-(6-acetyl)-glucosides), and non-anthocyanin compounds ( trans-caftaric acid, and the -3- O-galactoside, -glucuronide and -glucoside derivatives of quercetin and kaempherol, and quercetin aglycone) were identified; the relationship between the two types of compounds (anthocyanin/flavonol) differed in the distinct ingredients studied. Despite the large variability found between the different brands of ingredients derived from a particular byproduct, all of the ingredients studied were authentically derived from the V. vinifera L. spp.

The proving of dioxin

Background: Dioxins are usually found adhering to or dissolved in fatty tissue where they can (bio)accumulate. Dioxins are not manufactured as commercial products or ingredients. They occur as unintended by-products of incomplete combustion (low temperature), photochemical and some chemical processes. These processes include waste incinerators, motor vehicles, wood burning, smoking, forest fires etc. Most human exposure to dioxins is through the food chain, such as tobacco smoke and other products finished by roasting or smoking (coffee, barbecue, smoked fish and ham). Symptoms of exposure to a large quantity of Dioxins are allergic dermatitis, hepatic necrosis, haemorrhage, lymphoid depletion and chloracne, and it may cause Hodgkin's lymphoma or psychiatric disturbances (neurasthenic, depressive syndromes). Aims of the study: We conducted a homeopathic drug proving (HP) of 2,3,7,8 tetrachloridibenzeno-p-dioxin (2,3,7,8-TCDD), one of the most toxic „man-made“ substances. The homeopathic preparation of Dioxin was tested on healthy volunteers, in an attempt to get information of the effects of this substance, prepared into 30th centesimal homeopathic dilution (after the twelfth dilution, the homeopathic preparation goes beyond what is called „Avogadro's limit“, where there is no discernible trace of the original substance). Design: The proving of Dioxin was conducted in Rio Grande do Sul state in Brazil with volunteers as provers, using the modified Protocol of National Proving – Homeopathic Pathogenetic Trials in Human Beings from the Brazilian Medical Association of Homeopathy. The total number of subjects involved included 30 healthy volunteers. They were randomly assigned to the placebo or verum group. ‘Healthy’ was defined by medical judgement and laboratory tests. Both trial investigators and the volunteers did not know the remedy. Keywords: Homeopathic pathogenetic trial, Tetrachloridibenzeno-p-dioxin (2,3,7,8-TCDD), modified Protocol of National Proving, Brazil. Schlusselworter: Homoopathische Arzneimittelprufung, Tetrachloridibenzeno-p-dioxin (2,3,7,8-TCDD), modifiziertes Protokoll nationaler Prufungen, Brasilien. Korrespondierender Autor: Miriam Sommer MD, Angela AL Vieira, MD Matheus Marim MD, The Netherlands E-Mail: miriamsommer@planet.nl

Evaluation as a Feed Ingredient of Surimi Wash Water Protein Recovered Using a Chitosan-Alginate Complex

ABSTRACT Chitosan used for protein recovery from surimi wash water (SWW) appears to work by mechanical entrapment and electrostatic interaction of chitosan amino groups with anionic groups on proteins. Effectiveness is increased by chitosan (Chi) complexation with alginate (Alg). Insoluble solids from SWW (P1) and soluble solids coagulated by Chi-Alg (P2) were recovered by centrifugation and freeze-dried. Protein content of P1 and P2 was 61.4 and 73.1%, respectively. Histidine, lysine, methionine and phenylalanine in the recovered proteins were higher than in commercial feed ingredients. In a rat feeding trial, a casein control and diets formulated with SWW protein at 10% and 15% substitution showed no significant difference (p < 0.05) in protein efficiency ratio. Blood chemistries revealed no deleterious effect of protein substitution or chitosan.

Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.

The effect of dough recipe ingredients and processing on the generation of monochloropropanediol isomers (MCPDs) in leavened wheat doughs has been investigated. Commercial ingredients having no effect on MCPD formation were acetic acid and baking fats (triacylglycerols). Ingredients making a significant contribution to MCPD levels were yeast and flour improver [ascorbic acid, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and soya flour]. The results showed that free glycerol is a key precursor of MCPDs in leavened doughs. This glycerol is primarily generated by the yeast during proving but is also present in the flour, the yeast, and the improver. Under conditions of high dough moisture content (45%), MCPD formation was approximately proportional to glycerol concentration but showed a weaker dependence on chloride level, suggesting that the mechanisms of formation involved at least some reversible stages. MCPD generation increased with decreasing dough moisture to a point where the formation reaction was limited by chloride solubility and competing reactions involving glycerol and key precursor intermediates. These results could be predicted by a kinetic model derived from the experimental data. Glycerol was shown to account for 68% of MCPDs generated in proved full recipe dough.

Removable foams based on an epoxy resin incorporating reversible Diels–Alder adducts

AbstractWe have successfully incorporated Diels–Alder reversible chemistry into epoxy resins. The Diels–Alder chemistry goes in the forward direction at 60 °C and reverses at or above 90 °C. One resin was formulated with other commercial ingredients into foamed epoxy. The foam, shown to have mechanical properties similar to foams formed with conventional epoxy resins, is being utilized for electronic encapsulation. Because of the built‐in reversible chemistry, the foams can be easily removed by dissolution in 1‐butanol at 90 °C. Removal allows for the rework, upgrading, or dismantlement of the electronic components. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 85: 1496–1502, 2002

Suggested guidelines for articles about botanical dietary supplements

Recently, The American Journal of Clinical Nutrition (AJCN) began reviewing articles about dietary supplements. The purpose of this commentary is to provide guidelines to authors and reviewers for articles on one category of supplement ingredients, botanicals. The botanicals in the studies published by the AJCN tend to fall into 1 of 2 groups: 1) plants as foods containing nonessential bioactive constituents that may provide health benefits beyond basic nutrition, and 2) plants as herbs, specifically those used as phytomedicines. Research in these areas is relevant to clinical nutrition, but both topics represent relatively new territory to many AJCN reviewers, readers, and contributors. Although studies of botanicals are unique in many respects, the research should be evaluated with the same basic criteria applied to other types of investigations. For example, a study cannot be evaluated or replicated unless the test materials are properly identified and characterized. Investigators must provide an accurate and complete description of the botanical test material regardless of whether it is a finished product, commercial ingredient, extract, or single chemical constituent. For herbal preparations, investigators are advised to follow the criteria used by researchers in the field of pharmacognosy. Finally, the quality of research related to botanical dietary supplements would be improved and cross-study comparisons facilitated if standard reference materials and certified methods of analysis were more broadly available.

EFFECT OF SALINITY AND SALINITY ACCLIMATIZATION ON SURVIVAL AND GROWTH OF THE WILD HATCHED MULLET LARVAE USING DIFFERENT FEEDS IN GLASS AQUARIA

Two experiments were earned out to atudy the effect of salinity and salinity acclimatization on survival and growth of mullet larvae in glass aquaria. In the first experiment, a 6x3 complete randomized blocks design was utilized with six water wlinities (0, 5,10, 15, 20and 35ppt) in three replicates to define the effect of salinity on survival of striped mullet (Mugil cephalus) wild larvae collected from El-Max larval collection center at Alexandria Egypt. In the second experiment, a 5x3 complete randomized blocks design was utilized with five starting points of salinity reduction acclimatization. Starting acclimatization using (3,6, 9, 12 and 15 ppt salinities) at three replicates was initiated to study the effect of acclimatization from different points en survival and growth of wild grey mullet (Liza ramada) (Risso) larvae. Reducing sdinity 1 ppt daily using the appropriate amount of freshly stoked tap water did the descending salinity acclimatization for each starting point. Two test diets (40% crude protein) formulated from commercial ingredients, were used.

Effect of heat-treated feed and exogenous zymogen on survival and growth of grey mullet,Liza ramada(Risso), larvae in Egypt

A preliminary trial and two experiments were carried out to study the effect of heat-treated feed and exogenous zymogen on the survival and growth of grey mullet, Liza ramada (Risso), larvae. The fish were held in glass aquaria supplied with continuous aeration and salt water, which was changed daily. Two test diets (40% crude protein) formulated from commercial ingredients were used. In the preliminary trial, diet A was either heat treated in an autoclave using a maximum pressure of 1.2 kg cm–2 for 15 min, or supplemented with exogenous zymogen at rates of 0%, 2%, 4%, 6% or 8% of the diet. In experiments 2 and 3, four heat treatment times (0, 10, 20 or 30 min) using the previous pressure and three exogenous zymogen supplementation rates (0%, 2% or 4%) were evaluated in a 4 × 3 factorial arrangement for effects on the survival and growth of grey mullet using diet B. Zymogen and vitamins were added to the diets after heat treatment. In addition to survival and growth, dissolved oxygen, temperature and salinity were measured periodically through the study. The grey mullet larvae were introduced to the treatments 24 h after transportation to the laboratory in experiment 2 and after 3 weeks acclimatization in experiment 3. In the preliminary trial, significant differences in survival rates were observed after 7 days for larvae maintained at heat-treated diet A and diet A supplemented with 4% exogenous zymogen. In experiment 2, significant differences in weight gain corresponded to increasing dietary zymogen in diet B. Likewise, the percentage of survival rate increased significantly starting from week 2 as zymogen increased in diet B. Heat treatments in diet B had no significant effect on weight gain of grey mullet after 2 weeks. However, significant differences in survival rate corresponding to heat treatments were observed for grey mullet larvae after 4 weeks in experiment 2. Diet B heat-treated for 20 min with 4% zymogen gave the best results for larval survival rate and growth. Although the larvae were acclimatized for 3 weeks to salinity using the best diet of the second experiment before starting the third experiment, the same results were observed after 3 weeks. Further experiments must be performed to confirm the best conditions for acclimatization.

Differences in Textural Properties in Minced Pink Salmon (Oncorhynchus gorbuscha) Processed with Phosphate-Treated Proteins and Gums

Mince produced from pink salmon (Oncorhynchus gorbuscha) was divided into four batches. A different commercial phosphate-treated gel-forming ingredient was added to each of three batches and the fourth batch was left untreated as a control. The mince batches were adjusted to a pH of 6.8 prior to freezing. The additive treatments were at 1, 2, 3, 4, and 5 percent of the final product weight. Samples were stored for at -40°C for a period of four months and then measured for gel strength by punch test, torsion test, texture profile analysis (TPA), and water binding ability (WBA). The textural properties of the mince were significantly improved by the addition of gel-forming additives. A difference in textural properties was detected between the standard methods of measurements, with torsion testing yielding the most sensitive measurements.

Comparison of Food Intake of Pureed Beef Products by Institutionalized Elderly Subjects

Pureed diets are frequently prescribed for institutionalized elderly who have physical or psychological problems that impair eating activity. The purpose of this study was to determine if variations in method of preparation affected intake of pureed roast beef products for a group of eleven institutionalized elderly subjects residing in a selected long-term care facility. Subjects were 77 to 100 years; 73% had a medical diagnosis of some form of dementia. Four pureed roast beef products were prepared: P1 (roast beef with broth); P2 (roast beef/broth with added dehydrated potato flakes); P3 (roast beef/broth with added commercial thickener); and P4 (a commercial dehydrated beef product prepared according to manufacturer directions). Products were served at meal time with food intake measured by weighing the menu item before serving and subtracting the amount that was not consumed. Intake for each product was observed for three different trials for each subject over a 12-week period. Overall mean intake for products was as follows: P1 - 1.25oz, P - 1.58oz, P3 - 1.75oz and P4 - 1.80oz. The two products using commercial ingredients had the highest intakes while the roast beef with no thickener had the lowest intake. Analysis of variance with repeated measures showed significant differences in product intake for trial 3 but not for trials 1 and 2. Sensory testing of the same four products with a control group of 48 younger individuals (mean age 33) showed opposite results. This group had the highest overall preference for PI and lowest overall preference for P4. Of the four products, P4 had the highest calorie content due to added corn sweetener and sugar and was also the highest cost product. It is probable that both the incidence of dementia in the elderly group and the small sample size affected results. Taking into consideration cost, nutrient content and the small differences in intake, the P2 product is recommended as the best overall choice.

The histamine content of commercial pet foods

The histamine contents of a range of North American commercial pet foods and pet food ingredients were determined by a spectrofluorometric technique. The change in histamine content of open cans of pet food stored in a refrigerator or at room temperature was also investigated. The histamine content of the pet foods examined ranged from a low of 0.16 microg/g in a liquid critical care diet to a high of 65.5 microg/g in a canned fish diet. The amount of histamine in the foods tested was insufficient to cause histamine toxicosis but it cannot be excluded that some of the foods contained sufficient histamine to cause idiosyncratic reactions in histamine-sensitive cats. Storage of opened cans of pet food, either under refrigeration or at room temperature, did not significantly increase the histamine content of most pet foods.

Estimation of Uranium in Some Edible and Commercial Plants

The trace contents of uranium have been estimated in some edible and commercial plants by PTA method. The groups of food plants studied are cereals, pulses, underground vegetables, leafy vegetables, and fruit vegetables. The commercial plants and ingredients taken are betel leaves, tobacco leaves, areca nuts, and lime. Among the different samples studied, the average uranium content, in general, is found to vary from 0.25 to 2.67 ppm

EFFECTS OF DIETARY IRON CONCENTRATION ON THE PERFORMANCE AND MEAT COLOR OF GRAIN-FED CALVES

Forty-two black and white male dairy calves were used to determine the effect of iron concentration in concentrate diets on growth performance and meat color. The experimental period began after weaning at 6 wk of age. Calves, averaging 67.2 kg, were randomly divided into three groups. Each group received, ad libitum, concentrates with different iron concentrations: low iron concentration, 100 mg kg−1 of dry matter (LI, n = 15), intermediate iron concentration, 150 mg kg−1 (II, n = 14) and a high iron concentration, 200 mg kg−1 (HI, n = 13). Calves were slaughtered at 190 kg body weight. Total iron intake averaged 30.0, 56.1 and 74.7 g for groups LI, II, HI, respectively. Iron concentration in the diet did not affect (P &gt; 0.10) average daily gain or total dry matter intake, which averaged 1.23 kg d−1 and 334.5 kg, respectively. Blood samples were collected from the jugular vein on days 1, 29, 57 and on the day of slaughter. Hemoglobin concentration and hematocrit averaged, respectively, 11.9 g 100 mL−1 and 37% on slaughter day and were not affected (P &gt; 0.10) by treatments. Carcass weight and classification, color of the pectoralis major, and composition of the liver and of the longissimus dorsi at the 12th rib level were not affected (P &gt; 0.10) by treatments. Unexpectedly, color score of the longissimus dorsi was linearly (P &lt; 0.05) related to iron concentration of the diet, likely due to random error as calves fed the HI diet had the lighter meat color. In conclusion, concentrates containing 100–200 mg g−1 of iron, exceed the iron concentration required to produce light meat color or affect hemoglobin concentration of grain-fed calves. Therefore, concentrates made using commercial ingredients would need the addition of an agent-chelating iron to produce light meat color. Key words: Iron, calves, growth, meat, liver, color, hemoglobin

Minimization of Oxidative Flavor Deterioration in Refrigerated, Batter‐Breaded Restructured Pork Nuggets by Glandless Cottonseed Flour in the Meat or Coating

ABSTRACTPork shoulders were restructured into nuggets with 0.5% NaCl, 0.25% polyphosphate and 3.0% water or with the three additives plus 1.5% defatted glandless cottonseed flour (GCF). Restructured nuggets were batter‐breaded with either commercial coating ingredients or commercial ingredients plus GCF. The coated nuggets were prefried in vegetable oil and stored at 4°C for 0 or 9 days before reheating when needed. Thiobarbituric acid values and sensory warmed‐over flavor scores of products showed that oxidative flavor deterioration in batter‐breaded pork nuggets can be minimized by incorporating GCF into either the meat or the coating system. The GCF additions did not have adverse effects on coating pick‐up and palatability.

Uses for dairy ingredients in baked products

The potential uses for dairy ingredients in baked products are outlined. Initially domestic uses are mentioned followed by uses for specific dairy components in the bakery industry, and finally uses for commercial dairy ingredients in baked products.

Studies on the Mineral Requirements of the Adults American Lobster

Abstract In a series of laboratory and field studies, the effects of dietary mineral supplements were tested on adult lobsters (Homants americanus). Both semipurified diets and diets formulated from commercial ingredients were used. Results of these studies indicated that the optimum ratio of calcium and phosphorus (Ca:P) for adult lobsters was about 1:1, which agrees with optimum levels determined previously for juvenile lobsters. Results also indicated that added mineral supplements are of no particular benefit to adult lobsters in diets formulated for commercial use in pounds, as long as the ash present in the commercial ingredients has a Ca: P ratio near 1:1.