Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage.

This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups.

[M(rac-N-benzyl Asp)(H2O)] (M = Co, Ni): noncentrosymmetric coordination polymeric chains with racemic chiral ligands.

The hydrothermal reaction of fumaric acid, benzylamine, and metal salts yielded M[(rac-N-benzyl-Asp)(H(2)O)] (M = Co, Ni), 1 and 2, and Ni[(rac-N-benzyl-Asp)(H(2)O)(3)]·H(2)O 3. Under mild hydrothermal conditions, Michael addition of benzylamine to fumaric acid led to the formation of a racemic mixture of N-benzyl aspartic acid enantiomers. The noncentrosymmetric structures of 1 and 2 consist of one-dimensional polymeric chains in which metal cations are bridged by d- and l-N-benzyl aspartate anions alternating along the chain.