The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage

In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p ≤ 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl.

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Influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat

Medycyna Weterynaryjna ◽

10.21521/mw.6207 ◽

2019 ◽

Vol 75 (02) ◽

pp. 6207-2019 ◽

Cited By ~ 1

Author(s):

RENATA STANISŁAWCZYK ◽

MARIUSZ RUDY ◽

MARIAN GIL ◽

PAULINA DUMA-KOCAN

Keyword(s):

Chemical Composition ◽

Air Flow ◽

Frozen Storage ◽

Raw Material ◽

Longissimus Dorsi ◽

Hydration Properties ◽

Dorsal Muscle ◽

Horse Meat ◽

Texture Parameters ◽

Chemical Content

The aim of the study was to analyse the influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. The material were samples of the longest dorsal muscle (m. longissimus dorsi) obtained from thirty six horse half-carcasses from individual farmers in south-eastern Poland. The horses were about 10-years-old and weighed 500-560 kg before slaughter. One set of samples was subjected to laboratory analyses 24 hours after slaughter. The remaining two sets were subjected to the process of air flow freezing. After freezing, the samples of horse meat were stored for 1 and 3 month periods at a temperature of –22°C. The influence of cold and frozen storage on the content of primary chemical composition was not statistically significant in the analysed raw material. Freezing and frozen storage of horse meat contributed significantly to an increase in acidity, darkening of colour and deterioration in hydration properties of the analysed raw material. The study showed a significant decrease in the values of texture parameters of horse meat (chewiness, resilience, hardness and springiness) which was stored in frozen conditions in comparison with the raw material stored in cold conditions.

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The use of Robinia pseudoacacia L fruit extract as a green corrosion inhibitor in the protection of copper-based objects

Heritage Science ◽

10.1186/s40494-021-00545-w ◽

2021 ◽

Vol 9 (1) ◽

Author(s):

Vahid Pourzarghan ◽

Bahman Fazeli-Nasab

Keyword(s):

Sodium Chloride ◽

Corrosion Inhibition ◽

Aqueous Extract ◽

Chloride Solution ◽

Sodium Chloride Solution ◽

Control Sample ◽

Fruit Extract ◽

Bronze Alloy ◽

Sem Images ◽

Green Inhibitor

AbstractThe most important inhibitors used in bronze disease are BTA and AMT. While these inhibitors control corrosion, they are toxic and cancerous. In this study, the acacia fruit extract (200 ppm to 1800 ppm) was used to the prevention of corrosion inhibition of bronze alloy in corrosive sodium chloride solution 0.5 M, for 4 weeks consecutively. The Bronze alloy used in this research, was made based on the same percentage as the ancient alloys (Cu-10Sn). IE% was used to obtain the inhibitory efficiency percentage and Rp can be calculated from the resistance of polarization. SEM–EDX was used to evaluate the surfaces of alloy as well as inhibitory. The experiment was conducted in split plot design in time based on the RCD in four replications. ANOVA was performed and comparison of means square using Duncan's multiple range test at one percent probability level. The highest rate of corrosion inhibition (93.5%) was obtained at a concentration of 1800 ppm with an increase in the concentration of the extract, corrosion inhibition also increased, i.e., more bronze was prevented from burning. Also, the highest corrosion inhibitory activity of Acacia extract (79.66) was in the second week and with increasing duration, this effect has decreased. EDX analysis of the control sample matrix showed that the amount of chlorine was 8.47%wt, while in the presence of corrosive sodium chloride solution, after 4 weeks, the amount of chlorine detected was 3.20%wt. According to the morphology (needle and rhombus) of these corrosion products based on the SEM images, it can be said, they are the type of atacamite and paratacamite. They have caused bronze disease in historical bronze works. The green inhibitor of Acacia fruit aqueous extract can play an effective role in inhibiting corrosion of bronze, but at higher concentrations, it became fungal, which can reduce the role of Acacia fruit aqueous extract and even ineffective. To get better performance of green inhibitors, more tests need to be done to improve and optimize.

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Radiomics-Derived Data by Contrast Enhanced Magnetic Resonance in RAS Mutations Detection in Colorectal Liver Metastases

Cancers ◽

10.3390/cancers13030453 ◽

2021 ◽

Vol 13 (3) ◽

pp. 453

Author(s):

Vincenza Granata ◽

Roberta Fusco ◽

Antonio Avallone ◽

Alfonso De Stefano ◽

Alessandro Ottaiano ◽

...

Keyword(s):

Multivariate Analysis ◽

Magnetic Resonance ◽

Liver Metastases ◽

Univariate Analysis ◽

Features Selection ◽

Ras Mutation ◽

Mutation Status ◽

Contrast Enhanced ◽

Texture Parameters ◽

Derived Data

Purpose: To assess the association of RAS mutation status and radiomics-derived data by Contrast Enhanced-Magnetic Resonance Imaging (CE-MRI) in liver metastases. Materials and Methods: 76 patients (36 women and 40 men; 59 years of mean age and 36–80 years as range) were included in this retrospective study. Texture metrics and parameters based on lesion morphology were calculated. Per-patient univariate and multivariate analysis were made. Wilcoxon-Mann-Whitney U test, receiver operating characteristic (ROC) analysis, pattern recognition approaches with features selection approaches were considered. Results: Significant results were obtained for texture features while morphological parameters had not significant results to classify RAS mutation. The results showed that using a univariate analysis was not possible to discriminate accurately the RAS mutation status. Instead, considering a multivariate analysis and classification approaches, a KNN exclusively with texture parameters as predictors reached the best results (AUC of 0.84 and an accuracy of 76.9% with 90.0% of sensitivity and 67.8% of specificity on training set and an accuracy of 87.5% with 91.7% of sensitivity and 83.3% of specificity on external validation cohort). Conclusions: Texture parameters derived by CE-MRI and combined using multivariate analysis and patter recognition approaches could allow stratifying the patients according to RAS mutation status.

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Combined effects of sodium chloride, citric acid, and autoclave conditions on apparent in vivo digestibility of rapeseed meal and macrophyte meal determined in common carp Cyprinus carpio

Fisheries Science ◽

10.1007/s12562-016-1023-7 ◽

2016 ◽

Vol 82 (6) ◽

pp. 931-939

Author(s):

Kazuya Ishikawa ◽

Shozo Sugiura

Keyword(s):

Sodium Chloride ◽

Citric Acid ◽

Common Carp ◽

Cyprinus Carpio ◽

Rapeseed Meal ◽

Combined Effects ◽

Common Carp Cyprinus Carpio ◽

Carp Cyprinus Carpio

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Dissociation quotients for citric acid in aqueous sodium chloride media to 150°C

Journal of Solution Chemistry ◽

10.1007/bf02439444 ◽

1997 ◽

Vol 26 (1) ◽

pp. 63-84 ◽

Cited By ~ 12

Author(s):

Pascale Bénézeth ◽

Donald A. Palmer ◽

David J. Wesolowski

Keyword(s):

Sodium Chloride ◽

Citric Acid ◽

Aqueous Sodium

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A novel tandem differential mobility analyzer with organic vapor treatment of aerosol particles

Atmospheric Chemistry and Physics ◽

10.5194/acp-1-51-2001 ◽

2001 ◽

Vol 1 (1) ◽

pp. 51-60 ◽

Cited By ~ 49

Author(s):

J. Joutsensaari ◽

P. Vaattovaara ◽

M. Vesterinen ◽

K. Hämeri ◽

A. Laaksonen

Keyword(s):

Water Vapor ◽

Sodium Chloride ◽

Citric Acid ◽

Ammonium Sulfate ◽

Adipic Acid ◽

Aerosol Particles ◽

Ethanol Vapor ◽

Differential Mobility Analyzer ◽

Differential Mobility ◽

Organic Vapor

Abstract. A novel method to characterize the organic composition of aerosol particles has been developed. The method is based on organic vapor interaction with aerosol particles and it has been named an Organic Tandem Differential Mobility Analyzer (OTDMA). The OTDMA method has been tested for inorganic (sodium chloride and ammonium sulfate) and organic (citric acid and adipic acid) particles. Growth curves of the particles have been measured in ethanol vapor and as a comparison in water vapor as a function of saturation ratio. Measurements in water vapor show that sodium chloride and ammonium sulfate as well as citric acid particles grow at water saturation ratios (S) of 0.8 and above, whereas adipic acid particles do not grow at S < 0.96. For sodium chloride and ammonium sulfate particles, a deliquescence point is observed at S = 0.75 and S = 0.79, respectively. Citric acid particles grow monotonously with increasing saturation ratios already at low saturation ratios and no clear deliquescence point is found. For sodium chloride and ammonium sulfate particles, no growth can be seen in ethanol vapor at saturation ratios below 0.93. In contrast, for adipic acid particles, the deliquescence takes place at around S = 0.95 in the ethanol vapor. The recrystallization of adipic acid takes place at S < 0.4. Citric acid particles grow in ethanol vapor similarly as in water vapor; the particles grow monotonously with increasing saturation ratios and no stepwise deliquescence is observed. The results show that the working principles of the OTDMA are operational for single-component aerosols. Furthermore, the results indicate that the OTDMA method may prove useful in determining whether aerosol particles contain organic substances, especially if the OTDMA is operated in parallel with a hygroscopicity TDMA, as the growth of many substances is different in ethanol and water vapors.

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Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk

Asian Food Science Journal ◽

10.9734/afsj/2020/v15i430158 ◽

2020 ◽

pp. 21-31 ◽

Cited By ~ 1

Author(s):

Johnpaul I. Agbaka ◽

Charles N. Ishiwu ◽

Ajibola N. Ibrahim

Keyword(s):

Citric Acid ◽

Sodium Benzoate ◽

Food Systems ◽

Tap Water ◽

Control Sample ◽

Storage Period ◽

Ambient Conditions ◽

Alternative Source ◽

Microbial Profile ◽

Chemical Preservatives

Aim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk. Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions. Place and duration of Study: The present study was conducted at the Department of Food Science and Technology, Nnamdi Azikiwe University, Awka between March 2015 and June 2016 Methodology: Ten (10) soymilk samples were prepared. Soybean seeds (2 kg) that are free of dirt and stones were weighed and steeped in 4 L of tap water, a 12 h steeping regime was adopted. Each soymilk sample was formulated by adding different concentrations of sodium benzoate and citric acid, while the control sample had no treatment. All soymilk samples were then boiled at 75oC for 15 minutes and stored in storage bottles. Standard microbiological techniques were employed in the isolation and enumeration of potential spoilage organisms in soymilk samples. pH analysis was conducted throughout the storage period. Results: There was a decrease in pH of all soymilk samples with increasing storage time. pH at day 0 ranged between 6.2 to 7.2. Isolated bacteria in 10 soymilk samples included Streptococcus sp., Pseudomonas sp., Proteus sp., Bacillus spp., Staphylococcus aureus, Klebsiella sp., Escherichia coli, and Enterobacter species. However, results obtained showed that soymilk could keep up to 7 days at ambient temperature, encouraging the use of citric acid and sodium benzoate as chemical preservatives. Conclusion: In the present study, preservation of soymilk samples from a combination of citric acid and sodium benzoate which are chemical preservatives was found to be more effective than several organic preservatives. Hence, they represent an alternative source of chemical antimicrobial substances for use in food systems to prevent the growth of food borne microorganisms and extend the shelf-life of processed food.

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