Esmail Khazaei; Mikhalil Piruzifard; Fariba Zeynali; Mohammad Alizadeh khaled abad
Abstract
Introduction: Meat and meat products are important sources of protein, fat, essential amino acids, minerals and vitamins, and other nutrients. Bologna sausage, a cooked meat product, is one of the most accepted processed meat products and is consumed and enjoyed worldwide. Among the meat products, sausage ...
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Introduction: Meat and meat products are important sources of protein, fat, essential amino acids, minerals and vitamins, and other nutrients. Bologna sausage, a cooked meat product, is one of the most accepted processed meat products and is consumed and enjoyed worldwide. Among the meat products, sausage and bologna in vacuum packages due to their variety, easy to use applications and being economical, have become commonplace. The most important problem with the production, storage, and sale of this kind of meat products is their syneresis in the vacuum packages. In addition to an unpleasant appearance, syneresis leads to accelerating microbial growth and undesirable changes in the flavor and odor of the product.The addition of functional ingredients helps to modify the overall technological and sensorial characteristics of a meat system such as water holding capacity (WHC), fat holding capacity, and texture properties and decrease the syneresis. Syneresis and purge are seen as a result of retrogradation of starch and this is very common in sliced and vacuum-packed meat products. Storage of meat products containing high-amylose starches, at low temperatures from around –1 °C to 0 °C for a prolonged time also favors retrogradation. The level of retrogradation depends on the type of starch and wheat starch demonstrating the greatest tendency towards retrogradation. Chitosan is a natural cationic polysaccharide antibacterial activity and antioxidant properties in muscle foods during storage. The aim of this study was Investigation the addition of functional ingredients such as chitosan and potato modified starch in the formulation on the amount of syneresis, pH, total microbial count and sensory evaluation in two type of products including beef ham and chicken ham were examined during storage. Then, the effect of vacuum packaging type and the amount of vacuum created in the package on the amount of syneresis were investigated. Material and methods: In this study, first various factors such as three levels of chitosan (0, 0.3 and 0.6%) and replace the wheat starch with three levels of potato modified (0, 5 and 10%) in the formulation on the amount of syneresis, pH, total microbial count and sensory evaluation in two type of products including beef ham and chicken ham were examined during storage time (1, 15 and 30 days). In this part of the study, samples with the least syneresis were selected. After that various factors of packaging such as two types of vacuum packaging(simple vacuum pack and skin pack) and the amount of vacuum(5 and 30 millibars) created in the package on the amount of syneresis were examined during storage(1, 15 and 30 days). Wheat starch, potato starch, and chitosan were purchased, respectively, from Faradane Company, KMC Company, and Sinaseven Company. The chicken meat was purchased from Fileh Amol Company. The beef was purchased from the Minerva Company of Brazil. All steps of samples’ preparation were performed in the Kalleh Amol Meat company. The chicken ham samples in this study consisted of 90% of the chicken meat and beef ham samples consisted of 90% of beef. Vacuum packaging was done using the machines which were manufactured by the German company Multivac. Syneresis was measured using the method suggested by Cesare et al. (e 2013). The initial weight of the ham slices before vacuum-packed was measured (P1); on the day of the analysis, the packaging was opened and the slices were dried with a disposable absorbent towel, then the dried ham slices were weighed again (P2). Syneresis was expressed as Syneresis= (P1- P2) ×100/P1. This study was conducted in a completely randomized design and Duncan multi-ranged test was used to determine differences between samples at 95% confidence level. Results and discussion: According to the results of analysis of variance, there was no significant difference between the syneresis of beef and chicken ham. The effect of storage time was significant on the syneresis and the syneresis rate increased with increasing storage time. Also, the results showed that adding chitosan and potato modified starch significantly (p<0.05) reduced the product's syneresis during storage. Potato starch has more water storage capacity and more amylopectin than wheat starch. For this reason, potato starch has a weaker retrogradation and less syneresis. Chitosan is a cationic polysaccharide with water-absorbing polar groups. Chitosan also was prevented from decreasing the product’s pH during storage time, that this result showed the antimicrobial effect of chitosan on acid lactic bacteria, especially in 15 and 30 days of storage. For that reason, chitosan prevents product’s pH to reach to its isoelectric pH. According to the sensory evaluation results, during the maintenance period, the sensory quality decreased significantly while chitosan had a significant positive effect on sensory parameters during storage time (P<0.05). The type of vacuum packaging and the amount of vacuum created in the package showed a significant effect on the amount of samples’ syneresis. Skin packaging showed less syneresis rates than simple vacuum packages. This result can be due to two reasons: one is the shrinkage of the product in the package, and the other is the amount of the film packing tangency on the surface of the products. So that by increasing the amount of vacuum, syneresis value increased significantly. Increasing the negative pressure inside the package caused increase the mechanical pressure by the packaging film on the product. In total, it can be concluded that with the addition of modified potato starch and chitosan to the formulation, as well as the use of lower-vacuum Skin packaging, the amount of syneresis of meat products can be significantly reduced.
Edris Arjeh; Mikhalil Piruzifard; Sajad Pirsa
Abstract
Introduction Raw sugar beet juice (RSBJ) is an intermediate of sugar beet processing obtaining by diffusion process. The RSBJ contains approximately 85% water, 13% sucrose, and 2% non-sugar compounds (impurities) and its purity ranges from 85 to 88%. Due to the low purity, the RSBJ should be subjected ...
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Introduction Raw sugar beet juice (RSBJ) is an intermediate of sugar beet processing obtaining by diffusion process. The RSBJ contains approximately 85% water, 13% sucrose, and 2% non-sugar compounds (impurities) and its purity ranges from 85 to 88%. Due to the low purity, the RSBJ should be subjected to purification process. The conventional purification occurs in a complex multistage process including pre-liming, main liming, first carbonation, and second carbonation. In liming step, lime milk (Ca(OH)2) is added to destabilize and precipitate the non-sugar compounds. Then the CO2 gas is added to precipitate the lime (as calcium carbonate). Although the application of lime is very well known but some impurities, including phenolic compounds, saponins, proteins and lipids pass through purification processing into the white sugar and cause serious difficulties. Due to the variety of compounds (dissolved or suspended) present in RSBJ and this fact that different processes may remove different types of compounds, various fining agents are required to clarification of raw juices. Bentonite, silica sol, gelatin and activated carbon are four types of natural adsorbents, which have been used in many applications, in different fields and processes, including the food industry. Differences in the nature of ionic charges of juice compounds and the fining agents induce neutralization, and flocculation and result in the removal of them from the juice. Therefore, the purpose of this study was to investigate the efficiency of bentonite, silica sol, gelatin and activated carbon in the removal of impurities (protein, saponin and phenolic compounds) causing floc in acidic beverage and improving the purification indexes of RSBJ (turbidity, color, ash and purity). Floc refers to the cloudy and turbid precipitate that forms in some sugar-sweetened carbonated soft drinks after standing for several days. While flocs are harmless, they are a visible defect and consumers don’t accept the soft drink product for aesthetic reasons. Currently, most researchers assume that saponins are primarily responsible for floc formation. However, there are some studies indicating that protein, phenolic compounds and lipids also play a role in floc formation.
Materials and methods: The RSBJ was regularly obtained from the sugar factory of Piranshahr, Iran. The RSBJ was sampled at the point just before the purification step and immediately transferred to the lab. Fining agents used for clarification including bentonite (Na–Ca Bentonite ERBSLÖH, Geisenheim, Germany), silica sol 15% (Baykisol 15%), Gelatin (type-A; 100 bloom, Erbigel, Germany) and activated carbon (CS-2000, Gostar Ghoumes CO. Iran) was provided by Azar kam Co. Urmia. Iran. For each experiment, 200 ml of the raw juice was subjected to various refining treatments. The RSBJ were refined at 75 °C for 100 min by fining agents. Fining agents were added to beet juice samples according to the preliminary experiments. After the completion of the clarifying process, juice samples were passed through a microfilter (45 µm) to removing formed floc. In order to compare the mentioned treatments (bentonite, silica sol, gelatin and activated carbon) with the conventional method, the RSBJ was also treated with lime-carbon dioxide in four stages (pre-liming (15 minutes at 85 ° C), main liming (15 min at 88 ° C), first carbonation (up to pH 11, 90 ° C) and second carbonation (up to pH 9, 92 ° C)). After applying the treatments, purity and ash content (by conductimetry method) was measured as the main purification indexes for assessing the quality of the juice samples. The total protein (by dye-binding method), total phenolic compound (by Folin-Ciocalteu reagent) and total saponin content (by vanillin-sulfuric acid method) was also determined as the compounds have a key role in formation of acid beverage floc.
Results and discussion: In this study, four refining agents of bentonite, silica sol, gelatin and activated carbon were used to improve the purification indexes of RSBJ and to remove non-sugar impurities causing floc in acidic beverage (such as carbonated beverages). Based on the ash and purity, it was showed that the applied adsorbents (bentonite, silica, gelatin and active charcoal) significantly improved the purification indexes of RSBJ. The results also showed that the ability of bentonite as a negative charged adsorbent was considerably higher than silica-sol in removing impurities (protein, saponin and phenolic compounds) causing floc, and improving the purification indexes (turbidity, color, ash and purity). So, the bentonite treatment reduced protein, phenolic compounds and saponin content of juice by 68, 61 and 40 %, respectively. The combination of gelatin and activated carbon as supplemental clarifiers with bentonite and silica also improved the parameters measured. In general, Bentonite-Activated carbon treatment had the best results, resulting in a reduction of 73, 87 and 85 % in protein, phenolic compounds and saponin, respectively. In this study, mentioned treatments were also compared with conventional treatment (lime-carbon dioxide) and it was observed that new treatments can be a good choice to combine or replace with conventional treatment.
Seyed Mohammad Ali Razavi; Mikhalil Piruzifard
Abstract
In this paper, the effect of transmembarne pressure (TMP) at levels of 1, 1.75 & 2.5 bar, process
temperature (T) at levels of 30 & 60oC and operation time (t) at levels of 15, 30, 45 & 60 minute on
the permeate flux, sugar rejection, non-sugar rejection and fouling as membrane performance indexes
investigated. ...
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In this paper, the effect of transmembarne pressure (TMP) at levels of 1, 1.75 & 2.5 bar, process
temperature (T) at levels of 30 & 60oC and operation time (t) at levels of 15, 30, 45 & 60 minute on
the permeate flux, sugar rejection, non-sugar rejection and fouling as membrane performance indexes
investigated. Membrane system used in this research was ceramic tubular module and it had effective
area and average pore diameter of 0.28 m2 and 0.2 μm, respectively. The results showed that the
permeate flux at each levels of TMP and T decreased with increasing operation time. Increasing TMP
at T=30oC led to decreasing the JP, but for T=60oC, the JP increased with increasing TMP. However,
the flux values for T=30oC was higher than T=60oC at all TMP levels. In this research, it also observed
that the fouling values at T=60oC were greater as compared to T=30oC at all TMP levels. Furthermore,
in the best operation condition, the sugar and non-sugar rejections obtained -30% and 65%,
respectively.
Keywords: Sugar beet, raw juice, microfiltration, flux, fouling, rejection
Mikhalil Piruzifard
Abstract
Abstract
Appearance of tomato used for preparing dried halves tomato and retention its colour during storage are very important factors. In order to study the physicochemical properties (brix, acidity, pH, moisture, average length, average diameter and the ratio of length over diameter), five different ...
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Abstract
Appearance of tomato used for preparing dried halves tomato and retention its colour during storage are very important factors. In order to study the physicochemical properties (brix, acidity, pH, moisture, average length, average diameter and the ratio of length over diameter), five different varieties of tomato (Kural, Riyogrande, Pilow and Pep) were selected. The experiment was designed in a completely randomized plots with five treatments in four replications. The results showed that there was a significant difference between the average acidity and also between mean of ratio of length over diameter of different varieties of tomato (α=0.05). The Riyogrande variety had the highest (1.366) ratio of length over diameter. To choose the best variety of tomato for producing the dried halves, sensory evaluation (scoring difference test) of preference was performed. The results indicated that there was a significant difference between the averages of the acceptance of dried halves of different varieties of tomatoes, with respect to their taste, colour, apparent dimensions and general acceptability (α=0.01). So the panelists allocated the highest scores to the Riyogrande variety in respect of its general acceptability. Hence the Riyogrande variety was chosen as the most eligible one for making the dried halves. To dertermine the effect of sulphure dioxide level on the quality of taste and colour of dried halves which are produced from the Riyogrande variety, they were stored at 5oC for a period of 6 months and tasted organoleptically 45 days Intervals. Significant difference was observed between the scores that the panelists allocated in respect of both colour and taste qualities (α=0.01). The blank samples reserved the least scores. Whilst the increase of the concentration of sulphur dioxide effects the taste negatively, it effects the colour of dried halves of tomatoes positively.
Key Words: Tomato, Drying, Dried Half, Physicochemical, Properties, Sulphure Dioxide,
Sensory Evaluation
