The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper) was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl.

Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p < 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p > 0.05) was detected during storage.

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to dry salting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% or 10% by the meat weight. Dry salting technique was used, which consists of rubbing the sodium chloride manually, followed by a rest period. The data were submitted to analysis of variance using a completely randomized experimental design. The means were compared by Duncan test at 5%. The salting process reduced (P < 0.05) humidity and water activity, and it increased (P < 0.05) ash, chloride, palmitic acid, and water holding capacity levels compared to those of the control. Luminosity (L*) was lower (P < 0.05) in the control, and a* color was more intense in samples with 2.5% NaCl. Cooking loss was lower (P < 0.05) in the samples salted with 5% and 10% NaCl, and similarity was observed between the levels 0 and 7.5% salt. The treatments with levels 0% and 2.5% NaCl had higher mesophilic counts. The other microbiological parameters were within limits established by law. Therefore, salting with 5% NaCl can be used in pork meat in order to maintain the physicochemical and microbiological characteristics of the final product.

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with consumers' dietary habits. The present study aimed at substituting 25 and 50% NaCl for KCl in marinated beef and chicken meat with the addition of aromatic herbs and spices. The following microbiological analyses were carried out: macronutrient, chemical composition, and sensorial analysis. The meats showed a reduction in NaCl contents without any changes in their physical and chemical characteristics, and the products´ quality and microbiological safety were maintained. Beef and chicken tenderness was maintained for both treatments. Furthermore, the use of 50% KCl did not cause any changes in the products' sensory quality, and the overall acceptance of both types of meat was maintained. Results showed that a reduction by 50% in the NaCl contents of marinated meat products with a combination of herbs and spices is possible. Future applications in other meat products and sausages are highly promising.

Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

The impact of sodium chloride reduction and its substitution for micronized salt on consumer acceptance of turkey ham was investigated. Five formulations - F1 (control - 2.0% NaCl), F2 (1.7% NaCl), F3 (1.4% NaCl), F4 (1.7% micronized NaCl), and F5 (1.4% micronized NaCl) - were evaluated with respect to sodium chloride content and by consumers using a nine-point hedonic scale for overall acceptability and CATA (check-all-that-apply) using 24 sensory descriptors. Trained panelists characterized the products using the flash profiling technique. Reductions in the salt content by up to 30% did not affect the overall acceptability of the samples by the consumers. However, the consumers characterized the formulations with lower salt content as "less salty and less seasoned" in comparison to the contents in the control. Products containing 1.7% NaCl were considered very similar to the control. The results obtained indicate that it is possible to reduce NaCl content by 30% without affecting consumer acceptance of the product. The use of micronized salt did not affect the sensory characteristics when compared with those of formulations containing the same level of sodium chloride indicating that micronized salt does not influence perception of salt.

Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate

Recent studies have shown the beneficial effect of peptides, an unexploited source could be Phaseolus lunatus being an important raw material for those functional products in order to improve their utilization. In addition to improve the beneficial effect of bioactive peptides the microencapsulation could be a way to protect the peptides against the environment to which they are exposed. P. lunatus protein fraction (<10 kDa of weight) was encapsulated using a blend of carboxymethylated flamboyant gum (CFG) and sodium alginate (SA) at different concentrations of CaCl2 and hardening times. After in vitro digestion of microcapsules the residual activity, in the intestinal system, both inhibition of agiotensin-converting enzyme (I-ACE) and antioxidant activity obtained were in a range of 0.019-0.136 mg/mL and 570.64-813.54 mM of TEAC respectively. The microencapsulation employed CFG/SA blends could be used controlled delivery of peptide fractions with potential use as a nutraceutical or therapeutic agents.

Alternatives to reduce sodium in processed foods and the potential of high pressure technology

Abstract In most industrialized countries, the sodium intake exceeds the nutritional recommendations. In this sense the search for healthier foods has led the food industry to review their formulations in relation to food components such as salt, which is associated with increased risk of chronic diseases. As a result, different strategies for reducing salt levels in processed foods have been investigated. Among the technological options available, the high-pressure processing has stood out by presenting intrinsic technological advantages that can contribute to optimization of food formulations with low / reduced sodium contents. This review provides a brief overview of the key strategies and use of high pressure in the development of reduced-salt products.

Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

Abstract Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl), while the T2 treatment (with reduction of 70% of NaCl) had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated.

Prevention of contrast induced nephropathy with sodium bicarbonate (the PROMEC study)

Introduction: Contrast-induced nephropathy is a common complication of radiographic procedures. Different measures have been used to avoid this damage, but the evidence is controversial. New investigations are required to clarify it. We investigated the efficacy and safety of sodium bicarbonate solution compared with sodium chloride solution to prevent contrast induced nephropathy in patients with or at risk of renal dysfunction. Methods: A prospective, single-center, randomized clinical trial conducted from May 1, 2007 to February 8, 2008. Inpatients in a tertiary center, scheduled to undergo a procedure with the nonionic radiographic contrast agent iohexol. There were 220 patients with serum creatinine levels of at least 1.2 mg/dL (106.1 µmol/L) and/or type 2 diabetics, who were randomized to receive an infusion of sodium chloride (n = 113) or sodium bicarbonate (n = 107) before and after contrast dye administration. The intervention were "A" group received 1 ml/kg/hour of normal saline solution, starting 12 hours before and continuing 12 hours after iohexol contrast. "B" group received 3 ml/kg of sodium bicarbonate solution (150 mEq/L) one hour prior to procedure and then drip rate was decreased to 1 ml/kg/hour until 6 hours post procedure. Our main outcome measure was change in serum creatinine. Results: The mean creatinine value after the procedure was 1.26 mg/dL in the saline group and 1.22 mg/dL in the bicarbonate group (mean difference: 0.036; CI 95%: -0.16 to 0.23, p = 0.865). The diagnosis of contrast-induced nephropathy, defined by increase in serum creatinine on 25% or more within 2 days after administration of radiographic contrast, was done in twelve patients (12%) in the bicarbonate group and eighth patients (7.1%) in the saline group (RR: 1.68, CI 95%: 0.72 to 3.94). Conclusion: Our investigation showed that there were no differences between normal saline solution (extended infusion) vs. bicarbonate solution for nephroprotection.

Separation of lignin in Pulp Mill process and its effect on sodium sulphur balance

The aim of this thesis is to define effects of lignin separation process on Pulp mill chemical balance especially on sodium/sulphur-balance. The objective is to develop a simulation model with WinGEMS Process Simulator and use that model to simulate the chemical balances and process changes. The literature part explains what lignin is and how kraft pulp is produced. It also introduces to the methods that can be used to extract lignin from black liquor stream and how those methods affect the pulping process. In experimental part seven different cases are simulated with the created simulation model. The simulations are based on selected reference mill that produces 500 000 tons of bleached air-dried (90 %) pulp per year. The simulations include the chemical balance calculation and the estimated production increase. Based on the simulations the heat load of the recovery boiler can be reduced and the pulp production increased when lignin is extracted. The simulations showed that decreasing the waste acid stream intake from the chlorine dioxide plant is an effective method to control the sulphidity level when about 10 % of lignin is extracted. With higher lignin removal rates the in-mill sulphuric acid production has been discovered to be a better alternative to the sulphidity control.

Lettre de Mlle Sainval, cadette, à la Comédie-Française, du 14 janvier 1784. - Lettre de Mme Vestris à la Comédie-Française, en réponse à celle de Mlle Sainval. (24 janvier.)

Comprend : Lettre... à la Comédie françoise, en réponse à celle de Mlle Sainval [, 24 janvier 1784]

Recueil de chroniques relatives à l'histoire de France et d'Angleterre jusqu'en 1434, le tout écrit de la main de Pierre Cochon.

Contient : 1 ; Table indiquant « le jourde Pasquez, depuis l'an mil IIIC. LX jusques à Pasquez l'an mil IIIIC XXIII » ; Notes chronologiques : « Nota que Paris fut fondée IXC. ans après le deluge... Led. Cesar mourut VIIC. VIII ans après la fondation de Romme et avant l'Incarnation de Nostre Seigeur LIII ans » ; Dictons : « En prinche loyalté, en clert humilité... En drap belle coulour, en vin bonne savour » ; Autres dictons : « Pitié de Lombart, labour de Picart... ces VIII choses, pris bon, ne vallent pas un bouton » ; Vers sur Du Guesclin ; 2 « L'extrait des annéez de la Nativité. D'aucuns pappes de Romme, empereurs, rois de Franche et d'Engleterre, dux de Normandie, et autres princes et grans seigneurs qui ont regné, en quel temps et combien, depuis l'an premier de l'Incarnacion Jhesu Christ, qui nasquit de la vierge Marie, si comme vous pourrés voir par ordre en la manière qui s'ensieut : Premierement. L'an I. Nostre Seigneur Jhesu Christ fu né de la vierge Marie, circonsis, offert au temple et envoié par l'angle en essil en Egipte... Mil IIIC. XVIII. La feste du saint sacrement fu ordenée ou temps du pape Urban Quart » ; 3 Fol. 11 à 13 ; 4 « Chy ensuit aucunes memoirez avenueez à Rouen y (sic) ès partiez d'icellez (sic). Premièrement, samedy XXIe jour de jung, l'an mil IIIC. LXXI l'abbé de Saint Ouein de Rouen fist lever une fourquez de souz son boys de Bihorel, et il firent pendre I. larron... » ; Cette chronique s'arrête à 1424 et finit par : «... et leur fist Diex grace de ne morir » ; 5 Chronique dite normande : « Depuis que Godeffroy de Billon et la baronnie de France orent conquis Anthyoce et Jerusalem... » Derniers mots : «... Or parleron d'un cas advenu à la court de l'eglise à Rouen. L'an de grace 1434, le samedi 20e jour de juin,... Et fu en ce ledit Cochon grandement dommagié, car il ne fu à la court ne ailleurs etc. »

JEAN DE COURCY, Chronique universelle, dite Bouquechardière, livres I à III.

Grandes miniatures (230 × 230 mm.) en tête de chacun des trois livres (fol. 10, 97 et 154) ; au milieu de la bordure, au bas du fol. 10, sont peintes les armes de Diane de Poitiers, parties de Brezé et de Saint-Vallier. Au commencement et à la fin du volume, on a ajouté la devise : Do cor meum Deo.

Chronique, histoires de la Bible, Vies de saints, Sermons de MAURICE DE SULLY, en français.

Contient : Chronique abrégée depuis la naissance de Jésus-Christ jusqu'en 1304. Cf. Hist. litt. de la France, t. XXXII, p. 240 ; Recueil d'histoires tirées de la Bible : « Bien doivent metre lor entendement tuit cil ki ont sens... » (Genèse, Juges, Rois et Macchabées) ; Vie de Jésus-Christ: « Quant li tans fu raemplis... » ; Vies de saints abrégées, en français ; Sermons de MAURICE DE SULLY, en français. — Le premier de ces sermons débute : « Dominus ac salvator noster, dilectissimi, post passionem salutiferam... Dicit ei pasce oves meas. — Seignor provoire, ceste parole ne fu mie seulement dite à mon signor S. Pierre... » ; « Ce est la ramembrance combien li Crestien furent en servage o les Sarasins. » (Jusqu'en 1290. — Écriture postérieure.) — A la fin (fol. 375): « Ssm scrhtpr tblhs mpsstrbt mfb lhttfrb qsbl». » = Sum scriptor talis mosstrat mea littera qualis

Les déterminants des faillites bancaires dans les pays en développement: le cas des pays de l'Union économique et monétaire Ouest-africaine (UEMOA)

L’objectif de ce papier est de déterminer les facteurs susceptibles d’expliquer les faillites bancaires au sein de l’Union économique et monétaire ouest-africaine (UEMOA) entre 1980 et 1995. Utilisant le modèle logit conditionnel sur des données en panel, nos résultats montrent que les variables qui affectent positivement la probabilité de faire faillite des banques sont : i) le niveau d’endettement auprès de la banque centrale; ii) un faible niveau de comptes disponibles et à vue; iii) les portefeuilles d’effets commerciaux par rapport au total des crédits; iv) le faible montant des dépôts à terme de plus de 2 ans à 10 ans par rapport aux actifs totaux; et v) le ratio actifs liquides sur actifs totaux. En revanche, les variables qui contribuent positivement sur la vraisemblance de survie des banques sont les suivantes : i) le ratio capital sur actifs totaux; ii) les bénéfices nets par rapport aux actifs totaux; iii) le ratio crédit total sur actifs totaux; iv) les dépôts à terme à 2 ans par rapport aux actifs totaux; et v) le niveau des engagements sous forme de cautions et avals par rapport aux actifs totaux. Les ratios portefeuilles d’effets commerciaux et actifs liquides par rapport aux actifs totaux sont les variables qui expliquent la faillite des banques commerciales, alors que ce sont les dépôts à terme de plus de 2 ans à 10 ans qui sont à l’origine des faillites des banques de développement. Ces faillites ont été considérablement réduites par la création en 1989 de la commission de réglementation bancaire régionale. Dans l’UEMOA, seule la variable affectée au Sénégal semble contribuer positivement sur la probabilité de faire faillite.