The Experts below are selected from a list of 240 Experts worldwide ranked by ideXlab platform
Jochen Weiss - One of the best experts on this subject based on the ideXlab platform.
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Impact of smoking on efflorescence formation on dry-fermented sausages
Food Structure, 2019Co-Authors: Felix H. Walz, Monika Gibis, Kurt Herrmann, Jochen WeissAbstract:Abstract The formation of white deposits (efflorescences) on the surface of dry-fermented sausages has been an increasing challenge in the European meat processing industry. As such, the current study investigated the impact of smoking on the formation of efflorescences. We therefore utilized a multistep procedure. Firstly, dry-fermented Salami-type sausages (20 mm caliber) were produced and subsequently exposed to different smoking times (0, 30, 60, and 120 min). Secondly, modified atmosphere was applied to induce efflorescence formation on Salami-type sausages over a storage period of 8 weeks. Thirdly, the surface of the sausages was analyzed by both visual and chemical methods to quantify the amount and major components, which induce the formation of efflorescences. The results revealed that multiple effects simultaneously occurring influenced the efflorescence formation. An increase in smoke exposure significantly decreased the amount of efflorescences on the surface during storage (0 min = 31.6% >30 min = 24.6% >60 min = 7.5% > 120 min = 3.4%) due to a decrease in surface pH. In addition, Magnesium, Lactate, and creatine were identified as the major components depositing on the surface of the sausages during smoking and storage. Statistical analysis showed high correlation scores between visual and chemical analysis (0.751–0.971), particularly of Magnesium indicating its function as a major agent in the formation of efflorescences. Our results might have important implications for the production of processed meat products.
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Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N_2/CO_2 MAP
European Food Research and Technology, 2018Co-Authors: Felix H. Walz, Monika Gibis, Kurt Herrmann, Corina L. Reichert, Jörg Hinrichs, Sabine Koummarasy, Jochen WeissAbstract:The formation of efflorescences on the surface of dry-fermented sausages has been an issue for meat product manufacturer for several decades. This study focused on inhibiting the efflorescence formation in thin salami (caliber 20 mm) by varying drying conditions. Three different drying rates (fast, normal, and slow) were used to achieve a weight loss of 42% and the amount of efflorescences as well as the chemical composition (moisture, Lactate, creatine, sodium, potassium, calcium, and Magnesium contents) along the sausage diameter were measured during 8 weeks of storage under modified atmosphere packaging (20% CO_2 and 80% N_2). Results revealed that the different drying rates significantly changed the distribution of moisture, Lactate, and creatine along the sausage diameter. Furthermore, Magnesium, Lactate, and creatine were identified as the main substances causing efflorescence formation. The Magnesium content on the surface directly after drying showed no significant differences between the drying rates. During storage, the Magnesium content on the surface of the sausages produced by fast, normal, and slow drying doubled independent on drying rate. All sausages produced by fast, normal, and slow drying showed a large amount of efflorescences after 8 weeks of storage. It can, therefore, be concluded that efflorescence formation in thin salamis may not be prevented by varying the drying conditions.
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Inhibitory effect of phosphates on Magnesium Lactate efflorescence formation in dry-fermented sausages.
Food research international (Ottawa Ont.), 2017Co-Authors: Felix H. Walz, Monika Gibis, Pia Schrey, Kurt Herrmann, Corina L. Reichert, Jörg Hinrichs, Jochen WeissAbstract:This study aimed to prevent the phenomena of efflorescence formation on the surface of dry fermented sausages due to the complexation of efflorescence forming cations with phosphates. Efflorescence formation is a critical issue constituting a major quality defect, especially of dry fermented sausages. Different phosphates (di- and hexametaphosphate) were added (3.0g/kg) to the sausage batter. As a hypothesis, these additives should complex with one of the main efflorescence-causing substances such as Magnesium. The formation of efflorescences was determined for dry fermented sausages without phosphate addition, with diphosphate, or hexametaphosphate addition during 8weeks of storage under modified atmosphere. The visual analyses of the sausage surface revealed high amounts of efflorescences for the control (42.2%) and for the sausages with added diphosphate (40.9%), whereas the sausages containing hexametaphosphate had significantly reduced amounts of efflorescence formation, showing only 11.9% efflorescences after 8weeks of storage. This inhibition was a result of strong complexation of hexametaphosphate with Magnesium ions, thus preventing the diffusion of Magnesium towards the sausage surface. This can be explained by the Magnesium content on the sausage surface that increased by 163.9, 127.8, and 52.8% for the sausages without phosphate, diphosphate, and hexametaphosphate addition, respectively. The mass transport of Lactate and creatine was not affected by phosphate addition. Isothermal titration calorimetry confirmed that, theoretically, 4.5g/kg of diphosphate or 2.8g/kg hexametaphosphate are required to complex 0.2g/kg Magnesium ions naturally occurring in dry fermented sausages and, thus, the chosen overall phosphate concentration of 3.0g/kg was enough when adding hexametaphosphate, but not for diphosphate, to inhibit the efflorescence formation.
Diego Fernández-lázaro - One of the best experts on this subject based on the ideXlab platform.
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Impact of Magnesium Supplementation in Muscle Damage of Professional Cyclists Competing in a Stage Race
Nutrients, 2019Co-Authors: Alfredo Córdova, Juan Mielgo-ayuso, Enrique Roche, Alberto Caballero-garcía, Diego Fernández-lázaroAbstract:Magnesium is a cofactor of different enzymatic reactions involved in anabolic and catabolic processes that affect muscular performance during exercise. In addition, it has been suggested that Magnesium could participate in maintaining muscle integrity during demanding effort. The main purpose of this study was to analyze the effects of Magnesium supplementation in preventing muscle damage in professional cyclists taking part in a 21-day cycling stage race. Eighteen male professional cyclists (n = 18) from two teams were recruited to participate in the research. They were divided into 2 groups: the control group (n = 9) and the Magnesium-supplemented group (n = 9). The supplementation consisted of an intake of 400 mg/day of Magnesium during the 3 weeks of competition. Blood samples were collected according to World Anti-Doping Agency rules at three specific moments during competition: immediately before the race; mid competition; and before the last stage. Levels of serum and erythrocyte Magnesium, Lactate dehydrogenase, creatinine kinase, aspartate transaminase, alanine transaminase, myoglobin, aldolase, total proteins, cortisol and creatinine were determined. Serum and erythrocyte Magnesium levels decreased during the race. Circulating tissue markers increased at the end of the race in both groups. However, myoglobin increase was mitigated in the supplemented group compared with the controls. We conclude that Magnesium supplementation seems to exert a protective effect on muscle damage.
Felix H. Walz - One of the best experts on this subject based on the ideXlab platform.
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Impact of smoking on efflorescence formation on dry-fermented sausages
Food Structure, 2019Co-Authors: Felix H. Walz, Monika Gibis, Kurt Herrmann, Jochen WeissAbstract:Abstract The formation of white deposits (efflorescences) on the surface of dry-fermented sausages has been an increasing challenge in the European meat processing industry. As such, the current study investigated the impact of smoking on the formation of efflorescences. We therefore utilized a multistep procedure. Firstly, dry-fermented Salami-type sausages (20 mm caliber) were produced and subsequently exposed to different smoking times (0, 30, 60, and 120 min). Secondly, modified atmosphere was applied to induce efflorescence formation on Salami-type sausages over a storage period of 8 weeks. Thirdly, the surface of the sausages was analyzed by both visual and chemical methods to quantify the amount and major components, which induce the formation of efflorescences. The results revealed that multiple effects simultaneously occurring influenced the efflorescence formation. An increase in smoke exposure significantly decreased the amount of efflorescences on the surface during storage (0 min = 31.6% >30 min = 24.6% >60 min = 7.5% > 120 min = 3.4%) due to a decrease in surface pH. In addition, Magnesium, Lactate, and creatine were identified as the major components depositing on the surface of the sausages during smoking and storage. Statistical analysis showed high correlation scores between visual and chemical analysis (0.751–0.971), particularly of Magnesium indicating its function as a major agent in the formation of efflorescences. Our results might have important implications for the production of processed meat products.
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Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N_2/CO_2 MAP
European Food Research and Technology, 2018Co-Authors: Felix H. Walz, Monika Gibis, Kurt Herrmann, Corina L. Reichert, Jörg Hinrichs, Sabine Koummarasy, Jochen WeissAbstract:The formation of efflorescences on the surface of dry-fermented sausages has been an issue for meat product manufacturer for several decades. This study focused on inhibiting the efflorescence formation in thin salami (caliber 20 mm) by varying drying conditions. Three different drying rates (fast, normal, and slow) were used to achieve a weight loss of 42% and the amount of efflorescences as well as the chemical composition (moisture, Lactate, creatine, sodium, potassium, calcium, and Magnesium contents) along the sausage diameter were measured during 8 weeks of storage under modified atmosphere packaging (20% CO_2 and 80% N_2). Results revealed that the different drying rates significantly changed the distribution of moisture, Lactate, and creatine along the sausage diameter. Furthermore, Magnesium, Lactate, and creatine were identified as the main substances causing efflorescence formation. The Magnesium content on the surface directly after drying showed no significant differences between the drying rates. During storage, the Magnesium content on the surface of the sausages produced by fast, normal, and slow drying doubled independent on drying rate. All sausages produced by fast, normal, and slow drying showed a large amount of efflorescences after 8 weeks of storage. It can, therefore, be concluded that efflorescence formation in thin salamis may not be prevented by varying the drying conditions.
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Inhibitory effect of phosphates on Magnesium Lactate efflorescence formation in dry-fermented sausages.
Food research international (Ottawa Ont.), 2017Co-Authors: Felix H. Walz, Monika Gibis, Pia Schrey, Kurt Herrmann, Corina L. Reichert, Jörg Hinrichs, Jochen WeissAbstract:This study aimed to prevent the phenomena of efflorescence formation on the surface of dry fermented sausages due to the complexation of efflorescence forming cations with phosphates. Efflorescence formation is a critical issue constituting a major quality defect, especially of dry fermented sausages. Different phosphates (di- and hexametaphosphate) were added (3.0g/kg) to the sausage batter. As a hypothesis, these additives should complex with one of the main efflorescence-causing substances such as Magnesium. The formation of efflorescences was determined for dry fermented sausages without phosphate addition, with diphosphate, or hexametaphosphate addition during 8weeks of storage under modified atmosphere. The visual analyses of the sausage surface revealed high amounts of efflorescences for the control (42.2%) and for the sausages with added diphosphate (40.9%), whereas the sausages containing hexametaphosphate had significantly reduced amounts of efflorescence formation, showing only 11.9% efflorescences after 8weeks of storage. This inhibition was a result of strong complexation of hexametaphosphate with Magnesium ions, thus preventing the diffusion of Magnesium towards the sausage surface. This can be explained by the Magnesium content on the sausage surface that increased by 163.9, 127.8, and 52.8% for the sausages without phosphate, diphosphate, and hexametaphosphate addition, respectively. The mass transport of Lactate and creatine was not affected by phosphate addition. Isothermal titration calorimetry confirmed that, theoretically, 4.5g/kg of diphosphate or 2.8g/kg hexametaphosphate are required to complex 0.2g/kg Magnesium ions naturally occurring in dry fermented sausages and, thus, the chosen overall phosphate concentration of 3.0g/kg was enough when adding hexametaphosphate, but not for diphosphate, to inhibit the efflorescence formation.
Tianwei Tan - One of the best experts on this subject based on the ideXlab platform.
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Efficient Magnesium Lactate production with in situ product removal by crystallization.
Bioresource technology, 2015Co-Authors: Yong Wang, Di Cai, Changjing Chen, Zheng Wang, Peiyong Qin, Tianwei TanAbstract:In this paper, attempts were made to develop an in situ product removal process for Magnesium Lactate production based on crystallization. The crystallization was conducted at 42°C without seed crystal addition. The product concentration, productivity and yield of fermentation coupled with in situ product removal (ISPR) reached 143 g L(-1), 2.41 g L(-1)h(-1) and 94.3%. In four cycles of crystallization, the average reuse rate of fermentation medium and removal rate of product reached 64.0% and 77.7%. At the same time, ISPR fermentation saved 40% water, 41% inorganic salts and 43% yeast extract (YE) as compared to fed-batch fermentation. The process introduces an effective way to reduce the amount of waste water and the raw material cost in Magnesium Lactate fermentation.
Pei Wang - One of the best experts on this subject based on the ideXlab platform.
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Ring Opening Polymerization of ε-Caprolactone Catalyzed with Magnesium Lactate
Materials Science Forum, 2009Co-Authors: Lian Liu, Zhiyong Wei, Pei WangAbstract:The aim of this paper is to present a synthesis method of poly(e-caprolactone) by the ring opening polymerization of e-caprolactone catalyzed with nontoxic Magnesium Lactate. The results indicated that Mg(Lac)2 is a catalyst with moderate activity for the polymerization of e-caprolactone. Effects of the catalyst and reaction temperatures on the microstructure of the e-caprolactone and L-lactide copolymers were investigated by means of 13C-NMR spectroscopy. An increase in the reaction temperature enhances the role of transesterification and the extent of randomness.
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ring opening polymerization of e caprolactone catalyzed with Magnesium Lactate
Materials Science Forum, 2009Co-Authors: Lian Liu, Zhiyong Wei, Pei WangAbstract:The aim of this paper is to present a synthesis method of poly(e-caprolactone) by the ring opening polymerization of e-caprolactone catalyzed with nontoxic Magnesium Lactate. The results indicated that Mg(Lac)2 is a catalyst with moderate activity for the polymerization of e-caprolactone. Effects of the catalyst and reaction temperatures on the microstructure of the e-caprolactone and L-lactide copolymers were investigated by means of 13C-NMR spectroscopy. An increase in the reaction temperature enhances the role of transesterification and the extent of randomness.
