Sausage Appearance Research Articles

Ultrasound in the Evaluation of Dactylitis and Enthesitis in Psoriatic Arthritis.

Dactylitis is a clinical concept that corresponds to the swelling of the whole finger or toe giving a sausage appearance. Although it can be observed in different diseases, it is a distinctive clinical feature of psoriatic arthritis and is associated with a poor prognosis. Ultrasound has made it possible to improve our understanding of the pathogenesis of psoriatic arthritis dactylitis, identifying associated structural alterations, namely, flexor tenosynovitis, subcutaneous tissue edema, pulley inflammation with thickening and intra-pulley Doppler signals, extensor paratenonitis, synovitis, pericapsular bone formation, and flexor enthesitis. Given its complexity, a consensus has yet to be reached on an ultrasound-based definition of dactylitis. In addition, enthesitis is one of the characteristic features of spondyloartritis. Enthesitis, like dactylitis, is among the clinical manifestations in the Assessment of SpondyloArthritis international Society classification criteria for both axial and peripheral spondyloartritis and is a key feature for classifying psoriatic arthritis with the Classification criteria for Psoriatic Arthritis criteria. Ultrasonography is a very useful tool for exploring the enthesis. We have a good sonographic definition, although ultrasound findings do not always allow us to differentiate between mechanical or inflammatory lesions. Elementary lesions that characterize enthesopathy are hypoechogenicity at the enthesis, thickened enthesis, calcification/enthesophyte at enthesis, erosion at enthesis, and Doppler signal at enthesis. Different composite indices have been proposed in order to classify spond yloarthropathies. This article reviews the evaluation of dactylitis and enthesitis from the sonographic perspective.

Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO2) alone (CON), without either NaNO2 or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO2 and 0.5% PP (SP1), and 0.011% NaNO2 and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively (p < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 (p < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO2 with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO2 could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.

Physico-chemical and Sensory Properties of Frankfurter-type Fish Sausage

In this study pH, water holding capacity and cooking yield of meats (Mackerel, Catfish and Pork) and their corresponding sausages were determined. Acidity (pH) and water holding capacity were also determined. Sensory evaluation was conducted using a Hedonic scale rating in order to evaluate consumer acceptability of the sausages. Sausage appearance, taste, texture, juiciness, flavour, mouthfeel, and overall acceptability were evaluated on a scale of 1 (Dislike Extremely) to 9 (Like Extremely). Pork and catfish sausages recorded significantly (p<0.05) higher water holding capacity than mackerel sausage in both raw and cooked forms. Also pH of mackerel and catfish were higher (P<0.05) than pork in both raw and cooked states. Most of the sensory panelists prefer pork sausage to fish sausages. It was concluded that though catfish frankfurter-type sausage had high cooking yield but majority of consumers prefer pork sausage.

Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage

The object of the investigation was the Lucanian dry sausage appearance, meant as color and visible fat ratio. The study was carried out on dry sausages produced in 10 different salami factories and seasoned for 18days on average. We studied the effect of the raw material origin (5 producers used meat bought from the market and other 5 producers used meat from pigs bred in their farms) and of the salami factories or brands on meat color, fat color and visible fat ratio in dry sausages. The sausages slices were photographed and the images were analysed with the computer vision system to measure the changes in the colorimetric characteristics L*, a*, b*, hue and chroma and in the visible fat area ratio. The last parameter was assessed on the slice surface using image binarization. A consumer test was conducted to determine the relationship between the perception of visible fat on the sausage slice surface and acceptability and preference of this product. The consumers were asked to look carefully at the 6 sausages slices in a photo, minding the presence of fat, and to identify (a) the slices they considered unacceptable for consumption and (b) the slice they preferred. The results show that the color of the sausage lean part varies in relation to the raw material employed and to the producer or brand (P<0.001). Besides, the sausage meat color is not uniform in some salami factories (P<0.05–0.001). In all salami factories the sausages show a high uniformity in fat color. The visible fat ratio of the sausages slices is higher (P<0.001) in the product from salami factories without pig-breeding farm. The fat percentage is highly variable (P<0.001) among the sausages of each salami factory. On the whole, the product the consumers consider acceptable and is inclined to eat has a low fat percentage (P<0.001). Our consumers (about 70%) prefer slices which are leaner (P<0.001). Women, in particular, show a higher preference for the leanest (P<0.001).

Application of levator aponeurosis in double eyelids operation

Objective To improve an obvious postoperative man-made crease when eyes closed and to achieve the optimal cosmetic and functional results.Methods Exposing and scissoring the levator aponeurosis were performed to make it move freely.Fairly infra-incision and lower margin orbicularis oculi muscle were cut.The double eyelids were formed by fixing the palpebral dermis of the lower skin flap onto the levator aponeurosis.Results The follow-up of 580 patients (1160 eyes) showed that double eyelid crease were natural and fluent,eyelashes raised slightly,there was no an obvious postoperative man-made crease when eyes closed,and there was no sausage-appearing. Conclusions The method is quick,with minor injury and fast restoration. There is no sausage appearance and an obvious man-made crease when eyes are closed,and so double eyelids are natural and nice,the postoperative results are all aesthetically and functionally pleased. Key words: Levator aponeurosis; Double eyelids surgery

APPLICATION OF LOCUST BEAN GUM EDIBLE COATING TO EXTEND SHELF LIFE OF SAUSAGES AND GARLIC-FLAVORED SAUSAGE

ABSTRACT Locust bean gum was used in coating to reduce moisture loss in sausage and garlic-flavored sausage. The effects of the plasticizer species and amount on moisture loss properties of these samples were also examined. Coated and uncoated (reference) samples were stored at 5C (water activity [Aw] = 0.6351). Coated sausages and garlic-flavored sausage had longer shelf life than reference at storage conditions. Generally, moisture loss values of coated samples were found very little increase with quantity of plasticizers but no statistically significant differences. With increasing amount of plasticizers (polyethylene glycol [PEG] 200, PEG 400, glycerol), which are liquid at room temperature, a diluting effect on the film solution occurred and moisture loss values of coated samples have a small amount of increased. It was concluded from the results of the moisture loss measurements that changing the type of the plasticizer is not very much effective. Also, moisture loss values of samples containing PEG 200 were relatively less than others. In the frying experiments, the sausages and garlic-flavored sausage were used as cylindrical samples, and experimental measurements of the changes in moisture of these samples during frying at 165C were carried out. PRACTICAL APPLICATIONS In deep-fat fried products, both health and sensory aspects should be addressed to meet consumer demand. Frying is widely used to prepare delicious foods. The soft and moist interior together with the crispy crust are desirable characteristics of most fried foods. In the locust bean gum, edible coatings might offer a potential solution to form a barrier to fat absorption during the frying process. In addition, it enhances the texture and appearance of sausages and garlic-flavored sausages.

“Dreadful to Behold”: Frostbite on the 1910–1913 British Antarctic Expedition

ALTHOUGH ENVIRONMENTAL issues form an important component of public health practice, rarely is exposure to cold temperatures and cold-weather injury addressed within the public health context. Of particular importance in polar and other cold-weather regions is the impact of extreme cold on health and on prevention and treatment of cold weather injuries. Some of those lessons were learned, tragically, during the British Antarctic Expedition (BAE) of 1910 to 1913. The BAE was a large and complex effort with dual missions to further scientific research and explore the Antarctic continent. The BAE was inaugurated with great fanfare and optimism, though, ultimately, leader Robert Falcon Scott and four others died during their return journey from the South Pole to the expedition's base at Camp Evans. There were also many other debilitating but non-fatal cold weather-related injuries on the BAE. Examples range from Thomas Clissold's fall from an iceberg and his resulting concussion to Frank Debenham's knee injury from playing football on the ice, Edward Evans’ bout with scurvy, and many episodes of snowblindness and frostbite. One particularly significant event was the severe frostbite suffered by Edward Leicester Atkinson, MD, a parasitologist and surgeon with the British Royal Navy. Atkinson left the Cape Evans hut on the afternoon of July 4, 1911 (the middle of winter in the Southern Hemisphere), and was quickly overtaken by a snowstorm and became disoriented. Atkinson sought shelter under some rocks but could not replace his glove properly, which led to a serious frostbite of his hand.1 Atkinson stumbled on for some time, finding his way back to the hut hours later by the moonlight. Many of the men remarked in their diaries about the dreadful state of Atkinson's hand.2 Scott described the hand as having “immense blisters on every finger, giving them the appearance of sausages.”1(p244) Although frostbite had been documented by the early British naval expeditions to the Arctic, there would be little real knowledge of treatment until the First World War, when a distinction was made by the medical community between frostbite and trench foot.3 Petty Officer Edgar Evans dressing Edward Leicester Atkinson's frostbitten hand, Cape Evans, Antarctica, July 6, 1911. Photograph by Herbert G. Ponting for the British Antarctic Expedition. Source. Courtesy of the Scott Polar Research Institute, University of Cambridge, Cambridge, UK. Frostbite is a constant threat in the polar environment and, if incurred, is quickly debilitating, causes great pain, is slow and complicated to heal, and can contribute to a cascade of related adverse health events. As Scott noted, the concomitant cognitive confusion and rapid frostbite that results from being caught without sufficient protective clothing and without assistance in a polar storm can rapidly deteriorate into a life-threatening, disabling circumstance. Contemporary workers in Antarctica prevent frostbite by dressing appropriately for the conditions, properly planning excursions, and using the “buddy system” when working outside.

Influence of carrageenan addition on turkey meat sausages properties

Influence of carrageenan addition on the properties of turkey meat sausages was studied. The results obtained show that carrageenan causes a decrease in emulsion stability, and an increase in water holding capacity, hardness and cohesiveness of the formulated sausage samples. Carrageenan addition at low levels (0.2% and 0.5%) increases gel elasticity. However, a higher carrageenan concentration causes a reduction in sausages elasticity. Microstructure observation shows that increasing carrageenan levels in sausage formulation leads to a progressive appearance of an additional carrageenan gel network. Sensorial analysis shows that carrageenan presence has no significant effect on sausages taste. However, it improves sausage appearance and texture.

The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert

Automation of visual assessment of foods is a desirable target in quality assurance. We propose an approach based on the theory of fuzzy sets to reproduce, with the help of a camera, the evaluation of sensory properties of a crusting sausage, made close to the manufacturing line (at-line), by a single expert evaluation: the operator. Our study is applied to the assessment of a sausage defect: the crusting. By means of a camera and an adapted image processing, the human evaluation of crusting is reproduced. Good results have been obtained from a database of 76 images.

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

Six formulations of dry fermented sausages were produced in three replications with three initial fat levels (30, 20 and 10%) and two levels (0 and 20%) of pork backfat replacing olive oil. After 4 weeks of fermentation and ripening the fat content of the treatments with 30, 20 and 10% fat level ranged from 38.86 to 43.60%, 25.56 to 26.86% and 19.01 to 20.14%, respectively. Fat level affected ( P<0.05) the weight losses, the chemical composition, the Gram −ve bacterial count, the lightness, the texture and the appearance of fermented sausages. Replacing 20% of pork backfat by olive oil affected ( P<0.05) the lightness and yellowness of sausages. Fat-reduced sausages without olive oil and low-fat sausages with olive oil had the highest score for odour and taste. However, the appearance of fat-reduced sausages was just acceptable while that of low-fat sausages was unacceptable, because the surface was intensively wrinkled and case hardening had developed. Further research is needed to improve the appearance of these sausages.

Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure

The effect of high pressure processing at high temperature on texture and color of frankfurter-type sausages made with different contents of mechanically recovered poultry meat (MRPM) was evaluated and compared with that of a standard cooking process. Five types of sausages containing 100, 75, 50, 25, and 0% MRPM and 0, 25, 50, 75, and 100% of minced pork meat (MPM), respectively, were manufactured. They were pressurized at 500 MPa for 30 min at 50, 60, 70, and 75 C or cooked at 75 C for 30 min. Pressure-treated sausages were less springy and firm, but more cohesive. Moreover, color of pressurized sausages was lighter and more yellow than that of conventionally cooked sausages. Addition of MPM increased cohesiveness, hardness, and force at 80% compression. Minced pork meat also caused the appearance of sausages to be lighter, less red, and less yellow. Cooked sausages made with MRPM can have an attractive appearance and texture via high pressure processing.