Sausage Model Research Articles

Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder.

In this study, we investigated the effects of different nitrite sources (sodium nitrite or white kimchi powder) and pink-generating ligands (cysteine, histidine, or nicotinamide) on the development and stability of cured meat color in pork sausage model systems over 30 d of refrigerated storage. The samples were prepared in a 2 × 3 factorial design with two nitrite sources and three ligands, and their physicochemical properties were evaluated on days 0, 15, and 30. Although white kimchi powder induced cured color development similar to that of synthetic sodium nitrite, it resulted in higher cooking loss and lower residual nitrite content in cured pork sausages (p < 0.05). The addition of cysteine resulted in significantly higher CIE a* values, cured meat pigment, and curing efficiency than histidine and nicotinamide (p < 0.05), while yielding lower pH values, residual nitrite content, and total pigment content (p < 0.05). The storage duration significantly reduced the residual nitrite and total pigment contents of the products. These findings suggest that white kimchi powder can serve as a natural alternative to sodium nitrite in pork sausage models and that the incorporation of cysteine has a favorable impact on the development and enhancement of cured meat color.

Study on simulation effect of physical and chemical characteristics of sausage by sausage model system.

The incorporation of Staphylococcus xylosus in sausage production is hypothesized to affect various physicochemical properties and flavor profiles of sausages. This study aimed to evaluate the simulation of these features in a sausage model and establish its applicability for in vitro studies. Both a control and an experimental model, inclusive of Staphylococcus xylosus, were assessed for changes in physicochemical indexes (pH and water activity, Aw) and the concentration of flavoring components (esters and aldehydes). Thiobarbituric acid reactive substances (TBARS) values were also measured to evaluate lipid oxidation. The introduction of Staphylococcus xylosus resulted in no significant changes in pH and Aw between the sausage and the model. However, there was a considerable increase in the content of volatile flavor compounds, specifically esters and aldehydes, in the experimental groups compared to the control. Additionally, the TBARS values in experimental groups were significantly lower than those in the control group at the end of the testing period. The findings indicate that Staphylococcus xylosus plays a critical role in enhancing the flavor profile of sausages through the increased synthesis of volatile compounds and inhibiting fat oxidation. The sausage model effectively simulated the physicochemical and flavor index responses, demonstrating its potential utility for further in vitro research on sausage fermentation and preservation techniques.

Effect of tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes as a salt substitute on quality of low-salt Sichuan-style sausages

An abundance of low-salt sausages had emerged in the market as high salt intake may pose health risks to humans while their limited shelf-life becomes an urgent issue. In this study, tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes (ICs) with thermal stability and better antioxidant activity were successfully prepared, their effects on the quality of low-salt sausages were investigated. The sausages were manufactured with the addition of ICs and NaCl with or without tea-polyphenols respectively, and they were stored at 25 °C for 28 days. IC group exhibited significantly lower oxidation of lipids and protein as the tea-polyphenols in the ICs could exert better antioxidant properties because of the special encapsulation structure. Besides, ICs could inhibit the growth of pathogens preventing the off-flavor. Also, ICs promoted the growth of P. pentosaceus with a strong antioxidant capacity in the sausage model, which maintained the existing pleasant flavor by preventing the oxidation of phenol and alcohol compounds. Meanwhile, ICs also accelerated the growth of Tetragenococcus, which contributed to flavor development at the later stages of fermentation by producing more esters. Hence, it was suggested that ICs could be utilized as a promising salt replacement to improve the quality of traditional Sichuan-style sausages.

Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams

The colour of meat typically fades as it decays. However, it has been observed that certain vacuum-packaged spoiled hams can maintain a pink colour even when the packaging is bulged. A large amount of Zinc protoporphyrin IX (ZnPP) was found in these hams, compared to fresh red hams or spoiled and grey hams. Combined with high-throughput sequencing and cultural isolation, the potential cultures of Leuconostoc mesenteroides S-13 (LM), Leuconostoc citreum OCLC11 (LC), and Leuconostoc mesenteroides subsp. IMAU:80679 (LS) were selected based on their ability to produce ZnPP. Subsequently, these cultures were introduced into a fermented sausage model to assess their effect on colour conversion. The analysis of absorption and fluorescent spectra showed that Nitrite sausages contained nitrosyl heme pigment, while bacteria-inoculated sausages were predominantly composed of ZnPP. In addition, the a* value of the LS sausage was close to the Nitrite group at the end of fermentation, significantly higher than control, indicating the effect of bacterial metabolism on the redness. Meanwhile, the Ferrochelatase (FECH) activity of LM, LC and LS groups were 140 ± 13, 113 ± 16 and 201 ± 20 U/g sausage, respectively, providing a potential method on compensating for nitrite/nitrate substitution based on the presence of ZnPP in meat products.

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities' Dynamics and Quality Parameters of a Fermented Meat Sausage Model.

Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as 'natural', 'sustainable', and 'clean label'. The purpose of the present study was to evaluate the impact of a novel non-thermal food processing method (i.e., HPP-assisted biocontrol combining mild high hydrostatic pressure, listeriophage Listex, and pediocin PA-1 producing Pediococcus acidilactici) on the succession of bacterial communities and quality of a fermented sausage model. A comparative analysis of instrumental color, texture, and lipid peroxidation revealed no significant differences (p > 0.05) in these quality parameters between non- and minimally processed fermented sausages throughout 60-day refrigerated storage (4 °C). The microbiota dynamics of biotreated and untreated fermented sausages were assessed by 16S rRNA next-generation sequencing, and the alpha and beta diversity analyses revealed no dissimilarity in the structure and composition of the bacterial communities over the analyzed period. The innovative multi-hurdle technology proposed herein holds valuable potential for the manufacture of traditional fermented sausages while preserving their unique intrinsic characteristics.

Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models

Herein, we applied plant-based fibrous ingredients to reduced-fat emulsifying pork sausage models to partially achieve improvable storage quality and wellness purpose. The hybrid hydrogel comprised of long-chain inulin, microcrystalline cellulose (IMC), and glucolactone was incorporated into 90% of minced lean pork to constitute 5% and 10% respectively of total mass of lean, IMC gel, and pork backfat, corresponding to the addition of pork backfat as 5% and 0%. After 20-day storage at 4 °C, compared to control without IMC gel, addition of IMC gel evidently reinforces hardness, chewiness, and water holding capacity in the matrices of sausage models. Furthermore, IMC gel causes noticeable increases in metmyoglobin content and thiobarbituric acid reactive substance (TBARS) value, and a decrease in peroxide value (POV), implying deep lipid oxidation and fostering the oxidation stability. IMC gel brings about distinct decreases of α-helix conformation and aliphatic groups (methyl and methylene), and evident increases of β-fold conformation and gauche-gauche-gauche disulfide bond conformation. Dynamic rheology shows that IMC gel combined with backfat (5%:5%) is beneficial to the maintenance of higher viscoelasticity than that (10%:0%). Scanning electron microscopy similarly displays that the sausage model using the formulation (5%:5%) possesses more promising appearances of emulsion-filled composite crosslinking networks than the control (0%:10%) and the sausage model using the formulation (10%:0%). The findings demonstrated that IMC gel as a fat replacer may offer potential advantages in upscaling healthier reduced-fat sausage quality.

Antioxidant effect of yeast on lipid oxidation in salami sausage.

Salami is a kind of fermented meat product with rich nutrition and unique flavor. Because it is rich in fat, it is easy to oxidize to produce bad flavor. Compared with the way of adding artificial or natural antioxidants to reduce the degree of sausage oxidation, the antioxidant characteristics of developing the starter itself deserve more attention. In this study, firstly the antioxidant activities of 5 strains of yeast were measured in vitro, and then the mixture of yeast and Lactobacillus rhamnosus YL-1 was applied to fermented sausage model. The effect of the starter in the sausage model was investigated through physicochemical parameters, degree of fat oxidation, free fatty acid content, and though volatile flavor compound analysis, sensory evaluation and various indexes after storage were observed. Metagenomics was used to explore metabolic pathways, functional genes and key enzymes related to lipid oxidizing substances in sausage in yeast. The results showed that Wickerhamomyces anomalus Y12-3 and Y12-4 had strong tolerance to H2O2, and had higher SOD and CAT enzyme activities. The addition of yeast effectively reduced the material value of peroxidation value and active thiobarbiturate in salami. In flavor analysis, the content of flavor compounds associated with lipid oxidation, such as hexanal, heptanal, nonanal and (E)-2-decenal were significantly lower with the use of Debaryomyces hansenii Y4-1 and Y12-3. Meanwhile, the possible pathways of yeast metabolism of flavor substances related to lipid oxidation (mainly aldehydes) were discussed with the help of metagenomic techniques. According to the results of metagenomics, fatty acid degradation (ko00071) metabolic pathway was related to the degradation of aldehydes through aldehyde dehydrogenase, which was the potential key enzyme.

Capsule-inferenced Object Detection for Remote Sensing Images

Frequent and accurate object detection based on remote sensing images can effectively monitor dynamic objects on the Earth's surface. While the Detection Transformer (DETR) offers a simple encoder-decoder structure and a direct set prediction approach to object detection, it falls short in complex remote sensing scenes where entity information and relative positions between objects are critical to target reasoning. Notably, the DETR model's feedforward neural network (FFN) relies on weighted summation for target reasoning, disregarding interactive feature information, which is a major factor affecting detection effectiveness. To address these shortcomings, we propose a DETR-based detection model called (CI_DETR), which uses capsule inference to improve remote sensing object detection. Our approach adds a Multi-level Feature Fusion module to the DETR network, allowing the network to learn how to spatially alter features at different levels, preserving only beneficial information for combination. In addition, we introduce a capsule reasoning module to mine entity information during inference and more effectively model the hierarchical correlation of internal knowledge representation in the neural network, consistent with the thinking model of the human brain. Lastly, we employ a sausage model to measure the similarities and differences of capsules, projecting them onto a curved surface for nonlinear function approximation and maximum preservation of the local responsiveness of capsule entities. Our experiments on public datasets confirm the superior detection performance of our proposed algorithm relative to many current detectors.

Mentoring Of Children With Special Needs Models Sosisc (Soft Skill For Self Confidence) Through Hydroponic Vegetable Cultivation Business

Vegetable cultivation can be carried out on limited land by applying the concept of hydroponics. Hydroponic farming can be done by anyone, including children with special needs (ABK) who have been underestimated by most of the community. The purpose of this mentoring activity is to provide skills and foster student self-confidence with a sausage or (soft skill for self confidence) model. The mentoring efforts are carried out using the SPP method, namely socialization, training, and mentoring). The partners of this activity are SLB Negeri and SLB-B Dharma Miranti in Singkawang City The results of the assistance in hydroponic vegetable cultivation business in ABK students using the sausage model led to two findings. First, abk students turned out to have the skills to do vegetable cultivation hydroponically. This can be seen from the ability of ABK students to know and use the equipment and equipment needed to grow crops hydroponically. In addition, they also understand the procedure or stages of growing vegetables hydroponically. Second, mentoring activities that involve the roles of various parties, namely STKIP Singkawang, teachers, and the Singkawang City Agriculture and Forestry Service are able to provide stimulus to foster the confidence of abk students in partner schools

Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System.

This study highlighted the role of an 80% ethanolic Mon-Pu (Glochidion wallichianum) leaf extract (MPE), a novel natural antioxidative ingredient, in controlling the oxidative stability and physicochemical properties of a cooked sausage model system (SMS). MPE had a total extractable phenolic content of 16 mg/100 g, with DPPH● scavenging activity, ABTS●+ scavenging activity, and ferric reducing antioxidant power of 2.3, 1.9, and 1.2 mmole Trolox equivalents (TE)/g, respectively. The effects of different concentrations of MPE (0.01–10%, w/w) formulated into SMS on lipid oxidation, protein oxidation, and discoloration were compared to synthetic butylated hydroxyl toluene (BHT; 0.003%, w/w) and a control (without antioxidant). The peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and protein carbonyl contents of SMS tended to increase with increasing MPE concentration (p < 0.05), indicating that high MPE excipient has a pro-oxidative effect. The lowest lipid oxidation (PV and TBARS) and protein carbonyl contents were observed when 0.01% MPE was used to treat SMS (p < 0.05), which was comparable or even greater than BHT-treated SMS. High concentrations (1–10%) of MPE incorporation led to increases in the discoloration of SMS (p < 0.05) with a negligible change in pH of SMS. The water exudate was reduced when MPE was incorporated into SMS compared to control (p < 0.05). Furthermore, MPE at 0.01% significantly reduced lipid oxidation in cooked EMS during refrigerated storage. According to the findings, a low amount of MPE, particularly at 0.01%, in a formulation could potentially maintain the oxidative stability and physicochemical qualities of cooked SMS that are comparable to or better than synthetic BHT.

Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China

Thirty-seven lactic acid bacteria (LAB) strains were isolated from traditional dry sausages collected from Northeast China, including Latilactobacillus sakei (29 strains), Lactiplantibacillus plantarum (4 strains), Latilactobacillus curvatus (2 strains), Weissella hellenica (1 strain), and Lactococcus lactis (1 strain). Some LAB strains had tolerance to high concentrations of sodium chloride (6%), sodium nitrite (150 mg/L NaNO2), and acid (pH 4.0). They showed good growth and acidification properties and antimicrobial activity. Among them, five LAB strains that exhibited the best technological properties were selected and inoculated in the sausage model to explore their roles in flavor development. The contents of total free amino acids (FAAs) decreased ranging from 109.11 mg/g to 58.06 mg/g. A total of 46 volatile compounds were identified and the contents of volatile compounds increased in the sausage model during fermentation. Partial least squares regression analysis showed that Lb. sakei HRB10, Lb. plantarum MDJ2, W. hellenica HRB6, and Lc. lactis HRB0 promoted the generation of FAAs and volatile compounds in the sausage model. These findings demonstrated that the autochthonous LAB species are promising for the production of sausage with better flavor and fermentation performance.

Integrable Defects and Bäcklund Transformations in Yang‐Baxter Models

AbstractWe explore two distinct methods to introduce integrable defects in a family of integrable sigma‐models known as Yang‐Baxter models. The first method invokes a modified monodromy matrix encoding an integrable defect separating two integrable systems. As an example we construct integrable defects in the ultralocal version of the S2 Yang‐Baxter model or 2d Fateev sausage model. The second method is based on the so‐called “frozen” Bäcklund transformations. Lifting the construction to the Drinfel'd double, we show how defect matrices can be constructed for inhomogeneous Yang‐Baxter models. We provide explicit expressions for the non‐split Yang‐Baxter model for this class of integrable defects.

Technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China

The technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages were evaluated. A total of 46 yeast strains were isolated and characterized at the strain level by genotyping. Among them, 34 strains were selected for evaluation of technological properties (tolerance to acid, salt, and sodium nitrite stresses; proteolytic and lipolytic activities; and biogenic amine formation capacity) based on their genetic profiles. Then, seven strains (Debaryomyces hansenii HRB2, SH4, and HG2; Torulaspora delbrueckii DQ3 and HG7; Pichia kudriavzevii MDJ1; and Candida zeylanoides DQ7) were selected to investigate their flavour formation potential in a fermented sausage model. A total of 56 volatile compounds were detected in all models, of which 17 volatile compounds were the most important flavour contributors with an odour activity value (OAV) > 1. The most remarkable result was the significant production of acid, alcohol, and esters in the inoculated models, such as acetic acid, hexanoic acid, ethanol, phenethyl alcohol, ethyl acetate, and ethyl hexanoate. Of all the strains, D. hansenii SH4 was considered to be the best flavour producer because it produced multiple compounds with the highest OAVs, which are associated with the development of desirable sensory characteristics in dry sausages.

Remote synchronous toenail procedure training using a sausage model

ABSTRACT Objectives: Social distancing practices brought on by the COVID-19 pandemic have limited the ability of residency training programs to deliver procedure training via traditional in-person methods. Financial strains brought on by the pandemic also mean that fewer resources may be available to develop novel teaching processes. We sought to investigate a protocol meant to address the rising need for inexpensive procedure training that can be performed remotely or in a socially distanced manner. Methods: We used a sausage model to train 11 family medicine residents in toenail procedures. The training was delivered via two-way video telecommunication as the residents were separated into small groups in separate rooms. Learners were given a cognitive skills evaluation and were asked to perform a self-assessment of their confidence with procedures using a scale of 1–10. These assessments were administered before and after the procedure and the results were compared using a paired t-test. Results: The cognitive score improved from a pretest average of 73.6% to a posttest average of 86.0% (P = 0.022). The improvements in trainee self-assessment were significant for all performance characteristics of the procedure. Conclusions: This evidence supports the use of synchronous video communication to train family medicine residents in toenail procedures using a sausage model.

Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature.

Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes. This study developed a preservative-free low-temperature sausage model and coated it with natural casing. We characterized the microbiota and non-volatile metabolites in the sausage after storage at 20°C for up to 12 days. Bacillus velezensis was the most prevalent species observed after 4 days. Lipids and lipid-like molecules, organoheterocyclic compounds, and organic acids and their derivatives were the primary non-volatile metabolites. The key non-volatile compounds were mainly involved in protein catabolism and β-lipid oxidation. These findings provide useful information for the optimization of sausage storage conditions.

Antimicrobial Activity of Thymol and Thymol-Nanoemulsion Against Three Food-Borne Pathogens Inoculated in a Sausage Model

Antimicrobial Activity of Thymol and Thymol-Nanoemulsion Against Three Food-Borne Pathogens Inoculated in a Sausage Model

Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici

Consumers’ quest for healthier, locally produced foods, renders the demand for these products increasingly prominent. The purpose of the present work was to evaluate the impact of a non-thermal multi-hurdle approach, which associated mild high hydrostatic pressure (HHP, 300 MPa), the bacteriophage Listex™ P100, and the pediocin PA-1 producing Pediococcus acidilactici HA 6111-2, as a novel minimal processing towards Listeria monocytogenes eradication in Alheira (a traditional fermented meat sausage from Northern Portugal).The combination of the three hurdles achieved the USDA-FSIS 5 log reduction (in accordance with the standard guidelines for ready-to-eat foods), being the only treatment to elicit the absence of L. monocytogenes immediately following processing (p < 0.05). The pair association of HHP with Listex™ P100 was unable to eliminate L. monocytogenes, whilst in the HHP-pediocin PA-1 producing P. acidilactici treated samples the eradication was delayed when compared to the three hurdles combination.In addition to the listericidal effect of the HHP-phage-lactic acid bacterium treatment, no significant differences (p > 0.05) in the pH values were observed, and the semi-quantification of the in situ biosynthesized pediocin PA-1 was documented for the first time in a fermented meat sausage model.

Diseño y evaluación de un simulador para entrenamiento de conización cervical

IntroductionGynaecology residents learn how to perform surgical procedures such as cervical conization directly on real patients. Their skills level determines the outcomes, with an increase in the subsequent obstetric risks of the patients if the physician is not experienced. This project includes the design and evaluation of a safe, useful and reproducible surgical simulator for loop electrosurgical conisation technique training. Materials and methodsAffordable and available material in any teaching hospital was used in the construction of the simulator. The human cervix was simulated using a sausage model. In order to evaluate the project, a satisfaction survey was designed and completed by 16 professionals. A subsequent descriptive analysis of the results was performed. ResultsDuring the first stage of the project, the different steps of the simulator's construction were detailed. The second, or evaluation stage, showed that most professionals rated the first cones of resident doctors as poor in quality, making them difficult to be interpreted by a pathologist. All the respondents stated that they would use the simulator in their hospital, and rated it as “simple, safe, useful, reproducible and suitable for teaching”. ConclusionsThe developed simulator proposes a method for teaching residents skills in loop electrosurgical cervical conisation, being easily reproducible and allowing, after future validation, the design of training programs for residents.

Interspecies assertiveness of Lactobacillus curvatus and Lactobacillus sakei in sausage fermentations

Lactobacillus (L.) curvatus and L. sakei contain strains, which are assertive in sausage fermentation. Previous work has demonstrated differences in assertiveness at strain level within one species, and revealed either exclusion of competitors by complementary partner strains or their inhibition by single strains. This work addresses interspecies differences in the assertiveness of L. curvatus and L. sakei. Strain sets of L. curvatus and L. sakei were employed as starters in a fermented sausage model and their abundancy upon fermentation was determined by strain-specific MALDI-TOF MS identification. Generally, single or groups of L. sakei strains outcompeted L. curvatus strains. In multiple growth tests employing mMRS and mMSM it could be shown that assertive L. sakei strains can be predicted along their μ max in mMSM. Still, L. curvatus TMW 1.624 could suppress all L. curvatus and most L. sakei strains in competitive settings. This could be referred to its expression of several bacteriocins, which are active against all of the L. curvatus strains. Strain specific differences could be demonstrated in the susceptibility of L. sakei to bacteriocins, and in oxidative stress tolerance, which is higher in co-existing L. sakei strains than in the bacteriocin producer. This suggests that tolerance to bacteriocins and oxidative stress represent additional determinants for assertiveness, above previously reported bacteriocin production versus metabolic complementarism of partner strains.

Addendum: Nonlinear integral equations for the sausage model (2017 J. Phys. A: Math. Theor. 50 314005)

We complete the derivation of the sausage model NLIE by giving a proof of the crucial relation (3.24) of the original paper based on the analytic properties of Q and .