bluuebunny/crossref_metadata_2025_split huggingface dataset:
COMPARISON OF PROTEIN, LIPID AND FATTY ACIDS COMPOSITION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L. 1758) DURING THE COMMERCIAL CATCHING SEASON
Authors: KAYA YALÇIN , TURAN HÜLYA 
Published: June 2010

ABSTRACT In this research were investigated protein, lipid and fatty acids contents of commercially important anchovy (Engraulis encrasicolus) during the catching season. The protein content of anchovy ranged from 17.24 to 16.94%. The lipid content of anchovy was maximum (18.57%) in November and minimum (15.57%) in January The total saturated fatty acids content were determined as 38.62, 35.20 and 33.57% in November, December and January, respectively. Palmitic acid (C16:0) was found at the highest levels among the saturated fatty acids through all commercial catch season. The monounsaturated fatty acids content ranged from 25.45 to 29.50%. Concerning the monounsaturated fatty acids, oleic acid (C18:1n‐9) constituted the larger percentage than others. Docosahexaenoic acid (DHA; C22:6n‐3) and eicosapentaenoic acid (EPA; C20:5n‐3) contents were determined as average 9.37% and 7.92%, respectively. n‐3 Polyunsaturated fatty acids (n‐3 PUFAs) of anchovy were higher than n‐6 PUFAs. Thrombogenicity and atherogenicity index values were 0.43, 0.40, 0.36 and 1.94, 1.69, 1.52 in November, December and January, respectively. The n‐6/n‐3 ratio of anchovy was 0.23, 0.20 and 0.17 in November, December and January, respectively.PRACTICAL APPLICATIONSThe anchovy is very important a fish for Turkey. Annual per capita fish consumption is around 8 kg in Turkey, which 40% is anchovy. This research provides useful information on the proximate composition of anchovy during the catching season. Results of this research will be reference for the fish processing technology, dieticians and similar academic studies.
MUSCLE FIBER TYPE AND THE OCCURRENCE OF PALE, SOFT, EXUDATIVE PORK
Authors: GOLDING‐MYERS J.D. , SHOWERS C.D , SHAND P.J. , ROSSER B.W.C. 
Published: June 2010

ABSTRACT Pale, soft, exudative (PSE) pork is a problem in the meat industry. Previous studies have shown that PSE pork results from accelerated postmortem muscle metabolism, perhaps related to a preponderance of type 2b muscle fibers. The present study further elucidates the role of fiber type complement in PSE pork. Immunocytochemical and histochemical techniques were used to characterize fibers as type 1, 2a, 2×or 2b in PSE and normal longissimus muscle. The number, size and percent of total muscle cross‐sectional area of each fiber type were determined. No significant differences in size, number or percent of total area of any fiber type were found between PSE and normal pork. This suggests that the relative abundance of any given fiber type is not wholly responsible for the occurrence of PSE pork. Consistent with PSE water loss, however, the fibers from PSE pork were on average significantly smaller than those from normal pork.PRACTICAL APPLICATIONSPale, soft and exudative (PSE) meat continues to be a major problem for the pork industry. The present study provides important insights into the role of muscle fiber type in this condition. Unlike many previous studies, we examine the presence of all four primary fiber types (1, 2a, 2× and 2b) in normal and PSE pork. We determine that the relative abundance of any given fiber type cannot be entirely responsible for the occurrence of PSE pork. Also the smaller average size of fibers from PSE pork is consistent with water loss from the tissue, and has the potential to be used as an additional criterion for identifying PSE pork.
COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI‐TYPE PRODUCTS
Authors: BARBUT S. 
Published: June 2010

ABSTRACT The impact of using natural fermentation with lactic acid bacteria (LAB), chemical acidification with liquid lactic acid, and encapsulated citric, gluconic or lactic acid were evaluated in raw and cooked salami‐type products. Liquid lactic acid resulted in an immediate pH drop and significant increase in L*(lightness) and a*(redness) values, as well as clumping of the ground meat particles that exhibited moisture release due to excessive protein denaturation. Overnight LAB fermentation also resulted in increased L*and a*values, but unlike direct acid addition, did not cause moisture loss or clumping. Spectra data, collected after both treatments reached pH 4.6, revealed pretty similar curve shape, with higher values for the fermented product at 420–550 nm and 610–670 nm. The encapsulated acids, designed to release acid at about 62C, did not affect the color of the raw meat batters. Cooking of all treatments resulted in higher L*and a*values, both by about 50%. L*and a*values were pretty similar for all the acidified and non‐acidified control. The only exception was a no‐nitrite control, which showed a significantly (P < 0.05) lower a*value.PRACTICAL APPLICATIONSThe use of different acidification methods to lower the pH of meat products (bacteria fermentation, direct acid addition, encapsulated acid) does affect the color of the product. When going through the process, care should be given to the rate of acidification. A slow acid production (fermentation) or acid release when the meat proteins have started to go through heat coagulation (by using acid encapsulated in hydrogenated vegetable oil) are recommended. Direct acid addition results in immediate lightening of the product as well as crumbling of the ground meat particles, which later negatively affect color and texture of the product.
PORK TENDERNESS AND POSTMORTEM TENDERIZATION: CORRELATIONS WITH MEAT QUALITY TRAITS AND THE IMPACT OF SIRE LINE
Authors: DILGER A.C. , RINCKER P.J. , EGGERT J.M. , MCKEITH F.K. , KILLEFER J. 
Published: June 2010

ABSTRACT The objective of this study was to identify differences in rate and extent of postmortem tenderization between sire lines and determine correlations between changes in tenderness and other quality traits in pork. Pigs from eight sire lines were raised in a single production facility and harvested on a single day. Whole bone‐in loins (n = 151) were collected for fabrication and further analysis. Quality measurements were performed 24 h postmortem and chops were aged 2, 7, 14 and 21 days postmortem for analysis of Warner‐Bratzler shear force. Shear force did not differ (P > 0.10) between sire lines at any day of aging; however, rate and extent of postmortem tenderization were different (P < 0.05) between sire lines. While correlations (P < 0.05) between shear force and marbling, loin fat content and water‐holding capacity traits were found, correlations were not significant (P > 0.05) for more easily measured quality traits of ultimate pH or color.PRACTICAL APPLICATIONSConsumers often denote tenderness as the most important trait in determining the overall quality of pork. Predicting tenderness, however, can be very challenging because many preharvest and postharvest factors influence this trait. Furthermore, tenderness changes with postmortem storage, a phenomenon that is also difficult to predict. This work correlates meat quality traits with both ultimate shear force and the change in shear force with storage. While shear force and the change in shear force are correlated with some quality traits such as water‐holding capacity, no one easily measurable trait strongly correlated with shear force. Therefore, this research provides only the first steps in being able to predict tenderness in pork. Furthermore, this work indicates that not all pork ages similarly – the rate and extent of change in postmortem tenderness can be impacted by sire line. These differences between sire lines may offer a new angle of marketing pork.
THE ACIDOGENIC METABOLISM OF LACTOBACILLUS PLANTARUM CRL 681 IMPROVES SARCOPLASMIC PROTEIN HYDROLYSIS DURING MEAT FERMENTATION
Authors: FADDA SILVINA , VILDOZA MARÍA JOSÉ , VIGNOLO GRACIELA 
Published: June 2010

ABSTRACT The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was demonstrated. Results showed that sarcoplasmic protein hydrolysis at pH 4.0, as occurring during sausage fermentation, can be attributed to the combined action of acidic meat endogenous proteases, L. plantarum CRL 681 proteolytic activity and acid‐induced changes arising from the bacterial fermentative metabolism. On the other hand, bacterial proteolysis was mainly involved on the hydrolytic changes observed at pH 6.0.PRACTICAL APPLICATIONS Lactobacillus plantarum CRL 681 isolated from Argentinean sausages showed to display technological metabolic traits such as high acidification rate, proteolytic and peptidase activity, biogenic amines degradation and absence of amino acid decarboxylase activity which can beneficially affect the quality and safety of fermented sausages. In addition, from the results of this study, L. plantarum CRL 681 acidogenic metabolism not only would assure hygienic quality of fermented sausages but would increase free amino acids and peptides release from meat proteins. As a whole, this strain has the potential to be successfully used as starter culture to improve final product quality.
ANTIOXIDANT POTENTIAL OF POMEGRANATE JUICE IN COOKED CHICKEN PATTIES
Authors: NAVEENA B.M. , SEN A.R. , VAITHIYANATHAN S. , PATIL GIRISH , KONDAIAH N. 
Published: June 2010

ABSTRACT This study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ) and vitamin C (VC) in cooked chicken patties during storage at 4C. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); PJ 5 (5 mg eq PJ phenolics per 100 g meat); PJ 10 (10 mg eq PJ phenolics per 100 g meat); PJ 15 (15 mg eq PJ phenolics per 100 g meat); PJ 20 (20 mg eq PJ phenolics per 100 g meat); VC 50 (50 mg VC per 100 g meat). The PJ exhibited significantly (P < 0.05) higher reducing power compared with VC. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 226 in control to 432 ug/g in PJ 20 patties. Incorporation of 15 mg eq PJ phenolics per 100 g patties was sensorily acceptable. The thiobarbituric acid values were significantly (P < 0.05) reduced from 1.358 in control patties to 0.341 mg malonaldehyde per gram samples in PJ 15 and PJ 20 patties. PJ treatment (PJ 10, PJ 15 and PJ 20) inhibited (P < 0.05) lipid oxidation in cooked chicken patties to a greater extent than VC treatment. Hence, naturally available PJ can be utilized as an alternative to synthetic antioxidants in chicken meat patties with added health benefits.PRACTICAL APPLICATIONSSince many of the synthetic antioxidants are associated with potential health risks, the meat industry is looking for natural ingredients to prevent lipid oxidation. Pomegranate juice (PJ) has been demonstrated to be high in antioxidant activity and could be used as a natural source of polyphenols in poultry meat products. The PJ was also reported to be effective in the prevention of atherosclerosis, low‐density lipoprotein oxidation, prostate cancer, platelet aggregation and various cardiovascular diseases. Hence, the meat industry should take notice of the use of these fruits as a potential source of phenolics which have immense nutraceutical value or can be utilized to produce functional meat products of great commercial interest.
EFFECTS OF MUSCLE FIBER TYPES ON GEL PROPERTY OF SURIMI‐LIKE MATERIALS FROM CHICKEN, PORK AND BEEF
Authors: KANG GEUN‐HO , PARK GU‐BOO , JOO SEON‐TEA , LEE MOOHA , LEE SUNG‐KI 
Published: June 2010

ABSTRACT The research was done to investigate the gel properties of surimi‐like materials (SLM) from breast muscle of chicken, and semimembranosus muscle of porcine and bovine. Differences in the thickness and diameter of muscle fibers from three muscles were observed using field emission scanning electron microscope. As muscle fiber thickness decreased, gel microstructure of cooked SLM had smaller particles of amorphous proteins that might be related to hard and strong gel structures. These results implied that the gel texture seen in the SLM was dependent on muscle fiber types from different animals. The myosin ratio was increased with the decrease of red muscle fiber‐type ratio, i.e., beef > pork > chicken. Amino acid composition analysis showed significantly (P < 0.05) higher proline percentage among the hydrophobic amino acids in chicken compared with pork and beef. Data implied that muscle fiber types affected the gel‐forming ability of SLM.PRACTICAL APPLICATIONSGel hardness of cooked surimi‐like materials (SLM) was increased as pH decreased. The different pH of animal muscles might be related to differences in muscle protein composition and species. The different pH had effects not only on the sarcoplasmic protein in SLM after washing, but also on the functionality of myofibrillar proteins after cooking. Porcine muscle had the thickest muscle fibers, whereas bovine muscles had the smallest fiber diameter. This difference was correlated to gel hardness and microstructure of cooked SLM. The myosin ratio in the myofibrillar proteins was lower in SLM from beef than those from chicken and pork. The myosin ratio was increased as the red muscle fiber ratio decreased. Therefore, these results suggested that the myosin ratio in SLM depended on the muscle fiber type in raw muscles, and resulted in better gel‐forming ability and texture of cooked SLM.
CHEMICAL QUALITY, SENSORY ATTRIBUTES AND ULTRASTRUCTURAL CHANGES OF GAMMA‐IRRADIATED CAMEL MEAT
Authors: FALLAH AZIZ ALAH , TAJIK HOSSEIN , FARSHID AMIR ABBAS 
Published: June 2010

ABSTRACT This study was set out to determine the chemical quality, sensory attributes and ultrastructural changes of irradiated camel meat. Aerobically‐packaged fresh camel meat samples (Biceps femoris muscles) were subjected to gamma irradiation at doses of 0 (control), 1.5 and 3.0 kGy and stored at 4 ± 1C for 15 days. Irradiation had no significant effects (P > 0.05) on proximate composition, total volatile nitrogen (TVN) and cooking loss but significantly (P < 0.05) increased lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). Also, refrigerated storage significantly (P < 0.05) increased TVN, cooking loss and TBARS of non‐irradiated and irradiated samples. This study showed that irradiation had no significant effects (P > 0.05) on the sensory attributes of raw and cooked camel meat. The irradiated samples were more acceptable during storage. At ultrastructural observation, transmission electron micrographs showed structural changes of myofibrils in irradiated samples when compared with non‐irradiated ones. Moreover, the mean size of sarcomere length of irradiated samples was significantly (P < 0.05) shorter than that of non‐irradiated camel meat.PRACTICAL APPLICATIONSMeat is a rich nutrient matrix that provides suitable media for growth and proliferation of common spoilage and pathogenic microorganisms. The shelf‐life of fresh meat under chilled states is limited to a few days. The freezing techniques have the advantage of providing prolonged shelf‐life but are expensive and inadequate and also have adverse effects on the texture of the product, which reduce the consumer acceptability. Thus, the need is evident for new and more efficient preservation technologies for prolongation of shelf‐life with minimum adverse effects on the general acceptability of the product. As a practical and efficient method, irradiation technique can extend the shelf‐life and improve the safety of meat. In this research, detailed effects of gamma irradiation on the chemical, structural and sensory characteristics of fresh camel meat is investigated in order to enhance its storage life with high consumer acceptability in commercial scales.
METHIONINE AND SELENIUM YEAST SUPPLEMENTATIONS OF THE HEN DIETS AFFECT ANTIOXIDANT AND GEL PROPERTIES IN THE CHICK MYOFIBRILLAR PROTEIN
Authors: WANG Z.G. , PAN X.J. , PENG Z.Q. , ZHAO R.Q. , ZHOU G.H. 
Published: June 2010

ABSTRACT The effects of supplementing Langshan breeding hen diets with selenium (Se) and methionine (Met) on antioxidant and gel properties in the chick myofibrillar protein were assessed. Four hundred and fifty hens were randomly divided into nine treatments with five replicates each treatment and fed 1 of 9 corn soybean diets with 0, 0.30 and 0.60 mg Se/kg from Se‐yeast and 3.2, 4.0 and 5.4 g Met/kg from DL‐methionine, respectively. After incubation, 250 chickens each treatment were randomly divided into five replicates and fed the same diet. At 21 days old, two male chicks each replicate were slaughtered. The Met and Se supplementations of the hen diets increased the muscle tissue Se content and decreased disulfide bond and protein carbonyl contents in the muscle. The higher levels of Met and Se (5.4 g/kg Met and 0.60 mg/kg Se) significantly increased reactive sulfhydryl content in the muscle. The intermediate levels of Met and Se (4.0 g/kg Met and 0.30 mg/kg Se) significantly increased gel hardness and water‐holding capacity of the gel and the higher levels of Met and Se (5.4 g/kg Met and 0.60 mg/kg Se) decreased gel hardness and water‐holding capacity of the gel to an extent. The conclusion was drawn that 0.30 mg/kg Se and 4.0 mg/kg Met supplementations of the hen diets could improve the protein gel and antioxidant properties in the chick to an extent. PRACTICAL APPLICATIONSProtein oxidation is detrimental to meat quality. Nowadays, the most obvious strategy is that various antioxidants have been used to meat products. However, various mechanisms and substances in the body can protect against oxidation. The antioxidant system could be established in advance during the embryonic period, utilizing the micronutrients present in the egg, and ultimately dependent on the hen diet. This appears to have potential in the meat industry once it is proved to be feasible.
COMPARISON OF THE EUROPEAN ECONOMIC COMMUNITY FOUR‐PLATE TEST, PREMI TEST AND ENZYME‐LINKED IMMUNOSORBENT ASSAY FOR OXYTETRACYCLINE RESIDUE DETECTION IN RAINBOW TROUT (ONCHORHYNCUS MYKISS)
Authors: KILINC BERNA , CAKLI SUKRAN , MEYER CARSTEN 
Published: June 2010

ABSTRACT The four‐plate test (FPT), Premi test and enzyme‐linked immunosorbent assay (ELISA) methods were used for screening oxytetracycline residues in fish samples. FPT is a microbiological inhibition test which uses three media seeded with Bacillus subtilis at different pH values (6, 7.2 or 8.0), and a fourth medium seeded with Micrococcus luteus. Fish fed with pellets containing antibiotics: the inhibition zones increased according to duration of feed application. Fish fed with pellets containing antibiotics: at day 1, the inhibition zone was found to be 2.5 mm wide; at day 4, the zones increased to 12.25 mm wide. The concentration of the residues accumulated and reached a plateau after 4 days. At day 15, the antibiotics were still detectable, but 5 days later (at day 20), they were no longer detectable in the fish samples. According to the Premi test, results of fish samples: fish samples of the control group were found negative, from days 1 to 20; the samples were found positive, at day 25; the samples were found negative. The results showed us that the Premi test and ELISA test were more sensitive than the European Economic Community FPT. In contrast to the FPT, 10 days after discontinuing the medicated diet, there were still residues detectable by the Premi test and ELISA test (at day 20). Data presented show the FPT, Premi test and ELISA test methods are very suitable for screening oxytetracycline residues in trout.PRACTICAL APPLICATIONSThe use of antibiotics above the maximum residue limits could result in unsafe antibiotic residues in food products. Therefore, monitoring antibiotic residues in food products are necessary to prevent unapproved uses of antibiotics. The aim of the present study was to determine the most useful method for screening oxytetracycline residues in trout.
Deculverting: reviewing the evidence on the ‘daylighting’ and restoration of culverted rivers
Authors: Wild T. C. , Bernet J. F. , Westling E. L. , Lerner D. N. 
Published: June 2010

AbstractWe review published references on ‘deculverting’ (also known as ‘daylighting’) projects in the United Kingdom and internationally. The aim of the review was to assess the objectives of implemented projects and to establish where evidence exists for the purported social, economic and environmental benefits of deculverting. The outcomes highlight the need for collaboration to collate detailed information on such projects, to support the further development of evidence‐based policy. It is clear that deculverting schemes can indeed exert considerable positive impacts, including ecological benefits, reduced flood risks, recreation for local communities and a stimulus for regeneration, but that the evidence for these impacts is sparse. We conclude that improvements in policy will help to maximise these opportunities, by encouraging the implementation of good practices.
Bone marrow lesions in the knee: the clinical conundrum
Authors: BASSIOUNI Hassan M. 
Published: June 2010

AbstractOsteoarthritis (OA) of the knee is a common, debilitating condition. Twelve percent of people aged 60 years or older have symptomatic knee OA. With increasing global incidence of obesity, the prevalence of OA is set to dramatically rise Cartilage deterioration is a hallmark of the disease, but other areas are equally as important, such as changes to the subchondral bone. Magnetic resonance imaging (MRI) has enabled us to view bone marrow lesions (BMLs) in the subchondral bone, allowing progress to be made in understanding their natural history, effect on pain, structural deterioration and other factors. The focus of this review is to try to put a new clinical perspective for the patients with BMLs in relation to pain, functional decline and prognosis.
IgG4‐related retroperitoneal fibrosis: the first reported case in a Chinese population
Authors: LIN Yeong‐Jang , CHEN Pei‐Chih , CHEN Hung‐An , LI Chien‐Feng 
Published: June 2010

AbstractImmunoglobulin G4 (IgG4)‐related sclerosing disease is a newly recognized clinicopathological entity characterized by lymphoplasmacytic infiltration and varying degrees of fibrosis in various organs, with abundant IgG4‐positive plasma cells in tissues. Patients usually exhibit multisystem involvement and often respond well to steroid and immunosuppressive therapy. However, this disease has been rarely reported in a Chinese population. We herein report a case of IgG4‐related sclerosing disease solely presenting with retroperitoneal fibrosis that was effectively treated with systemic steroid therapy. To the best of our knowledge, this is the first reported case of IgG4‐related retroperitoneal fibrosis in a Chinese population.