Traditional Quality Parameters Research Articles

Bioimpedance as an alternative tool for subjective, visual scoring of a prevalent ham quality defect.

The detection of meat quality defects can involve both subjective and objective methods. PSE-like meat is linked to a common pork defect and can be caused by rapid post-mortem damage of muscle fibers. This damage can again be linked to various factors, such as a low ultimate pH or a higher slaughter weight. PSE-like defects are characterized by discoloration, structural damage, and excessive moisture loss. However, the lack of suitable instrument-based methods makes the detection of PSE-like defects difficult, and subjective methods typically suffer from poorer reproducibility. The objective of this study was to establish how subjective visual evaluation correlates with electrical impedance spectroscopy and with traditional quality parameters. To do so, visual scoring was performed together with measurements of bioimpedance, color, and pH in two ham muscles (Adductor, Semimembranosus) for 136 animals 24-hours post-mortem. When comparing with visual scoring, Pearson correlation analysis shows the strongest correlation for bioimpedance (Py , r = -0.46, R2 = 21%), followed by pHu (r = 0.44, R2 = 19%). When using all five quality measures, i.e., Py , pHu, and CIELAB L * a * b *, the multivariate regression model had a prediction error of 0.76 for the visual scores. This was close to the error describing the subjective bias of visual scoring, more specifically the prediction error between the two observers (0.85). In all, Py showed the strongest correlation among instrument-based quality tests and alone may be used for predicting pork ham structural defects, i.e., as an instrument-based alternative for subjective, visual scoring. However, an instrument that combines Py with pH and/or L*a*b* would improve the prediction of PSE-like quality defects.

Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage

Litopenaeus vannamei are known to deteriorate in quality during low-temperature storage. This study demonstrated the potential protein indicators of partial freezing of stored shrimp by traditional quality parameters and label-free based proteomic techniques. The carbonyl content and myofibril fragmentation index (MFI) of shrimp increased from 0.56 ± 0.03 to 2.14 ± 0.03 nmol/mg and 13.09 ± 0.14 to 54.93 ± 0.96, respectively. Within the extension of storage, the trichloroacetic acid (TCA), cooking loss and whiteness significantly increased. A total of 240 proteins changed in abundance at 10, 20, and 30 days compared to fresh samples. Projectin, ribosomal protein and histone were potential biomarkers for protein denaturation and oxidation in shrimp muscle. Myosin heavy chain and glyceraldehyde-3-phosphate dehydrogenase corresponded with the degradation of muscle proteins. Myosin light chain, tubulin alpha chain, and heat shock protein correlated with tenderness and water holding capacity; meantime, malate dehydrogenase and hemocyanin can serve as color indicators. Further study of the properties of these indicator proteins can inform their exploitation as quality indicator proteins during partial freezing storage.

Variation of the toxicity caused by key contaminants in industrial wastewater along the treatment train of Fenton-activated sludge-advanced oxidation processes

Industrial wastewater contains a mixture of refractory and hazardous pollutants that have comprehensive toxic effects. We investigated the treatment of a long-chain industrial wastewater treatment train containing Fenton, biological anoxic/oxic (AO), and heterogeneous ozone catalytic oxidation (HOCO) processes, and evaluated their detoxification effect based on the analysis of the genic toxicity of some key contaminants. The results showed that although the effluent met the discharge standard in terms of traditional quality parameters, the long-chain treatment process could not effectively detoxify the industrial wastewater. The analysis results of summer samples showed that the Fenton process increased the total toxicity and genotoxicity of the organics, concerned metals, and non-volatile pollutants, whereas the A/O process increased the toxicity of the organics and non-volatile pollutants, and the HOCO process led to higher toxicity caused by metals and non-volatile pollutants. The outputs of the winter samples indicated that the Fenton process reduced the total toxicity and genotoxicity caused by non-volatile pollutants but increased that of the organics and concerned metals. The effect of the A/O process on the effluent toxicity in winter was the same as that in summer, whereas the HOCO process increased the total toxicity and genotoxicity of the metals in winter samples. Correlation analysis showed that various toxicity stresses were significantly correlated with the variation of these key pollutants in wastewater. Our results could provide a reference for the optimization of industrial wastewater treatment plants (IWTPs) by selecting more suitable treatment procedures to reduce the toxicity of different contaminants.

Establishment of quality evaluation method for frozen tilapia ( Oreochromis niloticus ) fillets stored at different temperatures based on fractal dimension

To explore an effective quality evaluation system based on microstructure changes, tilapia samples were preserved at the temperature of −20, −40, and −80°C up to a storage period of 270 days. The porous structure of fish muscle was quantified using the cross-section area (CA) and fractal dimension (FD) of ice crystals, and the effectiveness of the two was compared. The relationships between microstructure changes and traditional quality parameters, including water-holding capacity, texture properties, K value, and total volatile basic nitrogen (TVB-N), were also explored. The results showed that FD dropped by 8.79, 4.53, and 3.03% of fillets at −20, −40, and −80°C after 270 days of storage, respectively. The better fitting on the basis of FD for evaluating quality of tilapia compared with CA. Traditional quality indicators were correlated well with the FD (R2 > 0.94), except for relaxation time (T2). The first-order kinetic equation FD = exp (0.0895 t exp[−7240.26/RT])/1.8903 was developed, and FD relative errors between predicted and observed values were all less than 3%, which demonstrated that the feasibleness and accuracy of quality evaluation based on FD during frozen storage. Practical applications Frozen storage inevitably has a negative impact on the tissue, water-holding capacity, and protein properties of fish. Thus, it is of great urgency to put forward an effective quality evaluation system of frozen fish. Here, tilapia samples were studied over a period of 270 days by measuring their microstructure of muscle fibers and traditional quality parameters. Correlation analysis of each index was also conducted and kinetic model based on FD was established and validated finally. In addition to establishing an effective quality evaluation system based on microstructure changes for tilapia, these results will provide new insights into the quality evaluation and laid a foundation for the application of fractal dimension in tilapia processing and transportation.

Nondestructive prediction of the overall quality of cow milk yogurt by correlating a biogenic amine index with traditional quality parameters using validated nonlinear models

Physicochemical and microbiological changes in yogurts determine their storage and shelf life. Thus, monitoring yogurt quality is essential for consumer acceptance and food safety. However, traditional techniques of yogurt quality analysis are food-destructive, environment polluting, costly, and time-consuming. On the other hand, nondestructive techniques only measure a single quality property, not expressing the yogurt overall quality. In this study, predictive models validated by bootstrapping and cross-validation methods demonstrate the biogenic amine index (BAI) as a nondestructive monitoring system of overall quality during storage. The optical parameter was a strong nondestructive predictor of the BAI for both cow’s milk yogurt, CY (Rv = 0.944; p = 0.007), and goat’s milk yogurt, GY (Rv = 0.909; p = 0.009). For CY, the reduction in the overall acceptability during storage was a strong predictor of the BA index (Rv = 0.869; p < 0.05), with a suitable prediction accuracy in the application set of commercial samples (Rapplic = 0.847; accuracy = 84.06%;). For GY, the model had a low prediction capability of the overall quality. Given the high predictive ability of the model, the BAI has a great potential to perform a nondestructive assessment of the overall quality of CY during storage.

Estimation of bitumen emulsion dispersion using a light scattering method

Petroleum bitumen in the emulsified state is widely used as a binder in road and civil construction. Along with traditional quality parameters of bitumen emulsions the particle size is considered to be very important characteristic. The particle size of the dispersed phase affects the setting rate and viscosity of bitumen emulsions. The complete data on the particles size distribution can be obtained using such technical methods as light scattering and microscopy. In the study bitumen emulsions with three types of surfactants (cationic, nonionic, zwitterionic) have been prepared and their viscosity and decay index have been determined. The emulsions also have been studied with a microscope, as well as by the method of dynamic light scattering. The dynamics of particle size changes of the bitumen emulsions has been compared with the dynamics of the change in the basic parameters of the emulsions, such as viscosity and decay index, and the correlation between them has been found. Thus, using a modern laser and optical equipment, it is possible to estimate the quality of emulsions and, if necessary, to correct their composition.

Storage time prediction of pork by Computational Intelligence

In this paper, a storage time prediction of pork using Computational Intelligence (CI) model was reported. We investigated a solution based on traditional pork assessment towards a low time-cost parameters acquisition and high accurate CI models by selection of appropriate parameters. The models investigated were built by J48, Naïve Bayes (NB), k-NN, Random Forest (RF), SVM, MLP and Fuzzy approaches. CI input were traditional quality parameters, including pH, water holding capacity (WHC), color and lipid oxidation extracted from 250 samples of 0, 7 and 14days of post mortem. Five parameters (pH, WHC, L∗, a∗ and b∗) were found superior results to determine the storage time and corroborate with identification in minutes. Results showed RF (94.41%), 3-NN (93.57%), Fuzzy Chi (93.23%), Fuzzy W (92.35%), MLP (88.35%), J48 (83.64%), SVM (82.03%) and NB (78.26%) were modeled by the five parameters. One important observation is about the ease of 0-day identification, followed by 14-day and 7-day independently of CI approach. Result of this paper offers the potential of CI for implementation in real scenarios, inclusive for fraud detection and pork quality assessment based on a non-destructive, fast, accurate analysis of the storage time.

Near IR spectroscopy of the solutions of a bacteriochlorin derivative as a quantitative method for the quality assurance of liquid products

The measurement of the near IR spectra of strongly diluted and concentrated solutions of bacteriochlorin derivative in liquid products (hydrocarbons, industrial alcohols) indicated the absence of aggregation to show the prospects of its use under the inconstant optical path conditions through containers as an efficient method for checking the authenticity or degree of dilution with enhanced possibilities for simultaneous analyses of traditional quality parameters.

Do classical wheat quality assessments deliver relevant results for modern wheat cultuvars?

For cereal food production, quality assessment of wheat is targeted at specific processing demands among which those for yeast leavened goods, especially bread, play a crucial role. In this regard, a baking test would deliver the most comprehensive information. A baking test, e.g. according to ICC Standard No. 131, however, is time consuming and affords a respective technical equipment which is mostly not available on most of the levels of the cereal production and processing chain (breeders, traders, etc.). Further, in labour-intensive time periods, like harvest and collection of the bulk goods, there is no time for a long duration baking procedure. Therefore, it is a world-wide common practice to make use of indirect quality criteria for predicting the tentative processing, especially baking performance, of an individual wheat lot. Adapted to the specific quality expectations of baked goods in different parts and/or countries of the world, respective favoured analytical quality-related methodologies may vary. But due to the significant role gluten plays in wheat baking, all quality assessment systems have protein/gluten related methods in common, such as ICC Standards No. 105/2 (crude protein content), 106/2 (wet gluten content) or 116/1 (Zeleny sedimentation value), respectively. With examples from the German wheat market, it can be outlined that prediction of the baking behaviour of a specific wheat cultivar, of bulk wheat raw material or flour prepared thereof, respectively, has been well established and accepted as being sufficiently precise for decades, based on traditional quality parameters resulting from respective internationally standardized methods. Thus, knowing the cultivar was sufficient so far to analyse the total protein content plus the sedimentation value of a sample to calculate the baking volume to be expected of the baked good. This theoretical result calculated by means of a specific equation has been well in accordance with the real volume as result of a standardized baking test (RMT = Rapid Mix Test). This established system worked well with “traditional” wheat cultivars having “classical” gluten functionality. In very modern wheat varieties, however, a distinct discrepancy between theoretical volume prediction and the real baking result becomes obvious as these varieties are characterized by lower total protein (and gluten) content but much improved gluten functionality, i.e. volume forming capacity. The meaning of these findings for wheat breeding, trading (payment!) as well as processing, are important. In consequence, the question has to be answered if novel (rapid) quality assessment methods will be needed or if existing standard methods will have to be improved or adapted.

Quality Parameters and RAPD‐PCR Differentiation of Commercial Baker's Yeast and Hybrid Strains

Baker's yeast, Saccharomyces cerevisiae, is a key component in bread baking. Total of 12 commercial baker's yeast and 2 hybrid strains were compared using traditional quality parameters. Total of 5 strains with high leavening power and the 2 hybrid strains were selected and evaluated for their alpha-amylase, maltase, glucoamylase enzymes, and compared using random amplified polymorphic DNA (RAPD). The results revealed that all selected yeast strains have a low level of alpha-amylase and a high level of maltase and glucoamylase enzymes. Meanwhile, the Egyptian yeast strain (EY) had the highest content of alpha-amylase and maltase enzymes followed by the hybrid YH strain. The EY and YH strains have the highest content of glucoamylase enzyme almost with the same level. The RAPD banding patterns showed a wide variation among commercial yeast and hybrid strains. The closely related Egyptian yeast strains (EY and AL) demonstrated close similarity of their genotypes. The 2 hybrid strains were clustered to Turkish and European strains in 1 group. The authors conclude that the identification of strains and hybrids using RAPD technique was useful in determining their genetic relationship. These results can be useful not only for the basic research, but also for the quality control in baking factories.

EFFECT OF INTEGRATED PEST MANAGEMENT AND ORGANIC CROPPING SYSTEMS ON STRAWBERRY-FRUIT HEALTH COMPONENTS AND FRUIT QUALITY

We report the results of a three-year study to investigate the effects of integrated pest management (IPM) and organic cropping on health-promoting components and quality of strawberry fruits from the Italian cultivars 'Alba', 'Onda' and 'Queen Elisa'. Cold-stored plants were planted in open field in the Cesena area of the Po Valley lowlands in a four-replication, randomized block design and grown in conventional and organic systems. During the season, yield, fruit size, such traditional quality parameters as skin colour, firmness, soluble solids, titratable acidity and health-promoting properties, including antioxidant capacity, total polyphenols, total ellagic acid and ascorbic acid, were determined. Organic management showed lower fruit yield, higher sugar content and antioxidant compounds. These results could be used to improve the market value of the fruit produced under an organic crop-management regime.

Including Environmental Aspects in Production Development: A Case Study of Tomato Ketchup

An environmental Life Cycle Assessment (LCA) study of a specific tomato ketchup was carried out. The objectives of the work were to illustrate how LCA can be used in production development; to investigate the influence of the geographical location of certain processes; and to find ways to improve the product's environmental performance. In the screening LCA which includes the whole life cycle, the packaging and processing sub-systems were found to be significant in the total environmental impact made by ketchup. Accordingly, six alternative systems, including packaging, processing and transportation, were modelled and simulated. The environmental impact categories included were energy use, global warming, acidification, eutrophication, photo-oxidant formation and the generation of radioactive waste. It was concluded that the current geographical location of the production of ketchup is preferable; the contributions to acidification can be reduced significantly; and the environmental profile of the product can be improved for either the type of tomato paste currently used or a less concentrated tomato paste. A shift to a less concentrated paste would also mean that traditional quality parameters of the ketchup could be improved.