This study was aimed at evaluation of the effect of glasswort levels (0, 0.5, 1, and 1.5%) on the textural properties of frankfurters formulated with 0.75% NaCl. The addition of glasswort improved protein solubility (P<0.05) and apparent viscosity of frankfurters formulated with 0.75% NaCl, resulting in increased cooking yield and emulsion stability. This phenomenon might be mainly related to salts and dietary fiber within glasswort. In addition, the textural properties of frankfurter prepared with 0.75% NaCl and 1.5% glasswort showed similar properties (P>0.05) compared to those of control (1.5% NaCl). Our result suggests that the use of glasswort can be an effective approach to manufacture reduced-salt meat products. Moreover, the addition of 1.5% glasswort in frankfurters formulated with 0.75% NaCl is the optimum level without adverse effect on the texture.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.meatsci.2014.03.019 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Tamarind ( L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages.
Foods
January 2025
Laboratório de Indústria e Inspeção de Carnes e Derivados, Universidade Federal da Bahia, Salvador 40170-115, Brazil.
Five types of frankfurters were formulated: a control without tamarind (T0) and four samples using 5% tamarind pulp paste (PT5), seeds (ST5), peel (CT5), and a blend of all of them (PSCT5), replacing the same portion of meat. The inclusion of tamarind components led to a reduction in the moisture and protein content of the reformulated frankfurters. In terms of mineral composition, CT5 showed the highest ( < 0.
View Article and Find Full Text PDFWheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages.
Foods
January 2025
Area of Food Technology, Polytechnical Superior School of Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, Spain.
Wheat germ is a byproduct of the cereal industry that contains high levels of protein, fiber, B vitamins, minerals, and other functional microcomponents. However, so far, few applications have been found in the meat industry despite the growing interest in replacing meat with vegetable proteins. Therefore, the use of wheat germ for the production of low-fat frankfurters was considered.
View Article and Find Full Text PDFEnhancement of Transdermal Drug Delivery: Integrating Microneedles with Biodegradable Microparticles.
Mol Pharm
January 2025
Department of Pharmaceutical Sciences, College of Pharmacy, Mercer University, Atlanta, Georgia 30341, United States.
This investigation aimed to enhance transdermal methotrexate delivery through human skin by employing Dr. Pen microneedles and poly(d,l-lactide--glycolide) acid microparticles formulated from eight polymer grades (Expansorb DLG 95-4A, DLG 75-5A, DLG 50-2A, DLG 50-5A, DLG 50-8A, DLG 50-6P, DLG 50-7P, and DLL 10-15A). A comprehensive characterization of the microparticles was performed, encompassing various parameters such as size, charge, morphology, microencapsulation efficiency, yield, release kinetics, and chemical composition.
View Article and Find Full Text PDFA non-linear modelling approach to predict the dissolution profile of extended-release tablets.
Eur J Pharm Sci
January 2025
Global Analytical Technology Lab, Merck Healthcare KGaA, Frankfurter Straße 250, 64289, Darmstadt, Germany.
Article Synopsis
- The study introduces a new method using non-linear modeling to predict how extended-release tablets dissolve, integrating techniques like factorial design, curve fitting, and artificial neural networks (ANN).
- Key factors examined include different grades of hydroxypropylmethylcellulose (HPMC) and carboxymethylcellulose (CMC), lubrication of the active pharmaceutical ingredient (API), and the force used in tablet compression.
- Results show that non-linear models, particularly ANN, are more effective than traditional linear techniques (like partial least squares and multiple linear regression) at capturing the complex interactions influencing drug release in these formulations.
Branched-chain amino acids: physico-chemical properties, industrial synthesis and role in signaling, metabolism and energy production.
Amino Acids
August 2024
Merck Life Science KGaA, Upstream R&D, Frankfurter Strasse 250, 64293, Darmstadt, Germany.
Branched-chain amino acids (BCAAs)-leucine (Leu), isoleucine (Ile), and valine (Val)-are essential nutrients with significant roles in protein synthesis, metabolic regulation, and energy production. This review paper offers a detailed examination of the physico-chemical properties of BCAAs, their industrial synthesis, and their critical functions in various biological processes. The unique isomerism of BCAAs is presented, focusing on analytical challenges in their separation and quantification as well as their solubility characteristics, which are crucial for formulation and purification applications.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!