Cellulase effect on anaerobic digestion of maize silage under discontinuous operation

ABSTRACT This paper studied the effect of adding an enzyme (ellulose) on anaerobic digestion of maize silage. We compared materials at chopping lengths of 8 mm (MSL), 4mm (MSS) and natural size (Ms) under a mesophilic and discontinuous operation (batch process). Hence, we found the process to be significantly influenced by particle size. Moreover, the ellulose addition did not significantly impact biogas production after a 35-day digestion period. Ms and MSS displayed an improved response to all variables when compared with MSL and MSL+C, with significant differences. Studies on the refractory fraction at infinite time (R0) have demonstrated that the lowest values correspond to Ms and MSS (0.122 and 0.155, respectively). The Kinetic approach and the Ultimate Biodegradability test are useful tools to evaluate the effect of the addition of an enzyme to the anaerobic process.

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P > 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation.