The Experts below are selected from a list of 117 Experts worldwide ranked by ideXlab platform
Eva Almenar - One of the best experts on this subject based on the ideXlab platform.
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development of a novel Sausage Casing
Journal of Food Engineering, 2015Co-Authors: Noor Zainah Adzaly, Andrea Jackson, Ricardo Villaloboscarvajal, I Kang, Eva AlmenarAbstract:Abstract The objective of this study was to develop a novel chitosan-based Casing that is well-suited for commercial application. In order to do so, chitosan was mixed with cinnamaldehyde, glycerol, and Tween 80 in various ratios, and the resulting films were compared to commercial collagen Casings for physical (water solubility, moisture content, thickness, transparency, and UV barrier) and mechanical (tensile strength, elongation at break, and tensile energy to break) properties. The chitosan films exhibited different properties due to the interactions between chitosan, glycerol, and cinnamaldehyde as identified by FTIR spectrophotometry. Among the different chitosan films, the film containing 50% glycerol, 2.2% cinnamaldehyde, and 0.2% Tween 80 showed the same mechanical properties as the collagen Casing, with lower water solubility, superior transparency, and better UV light barrier. This manuscript provides an alternative packaging material to collagen to be used as a Sausage Casing for the meat industry.
Martijn Bekker - One of the best experts on this subject based on the ideXlab platform.
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validation of a high throughput Sausage Casing model for the assessment of bacterial inactivation affected by salt concentration ph and temperature
Journal of Food Protection, 2019Co-Authors: Joris J. Wijnker, Patrick M W Janssen, Sabri Cebeci, Kevin Van Koerten, Martijn BekkerAbstract:Previous studies have shown the efficacy of high concentrations of salt as the main preservative against vegetative bacteria present on natural Sausage Casings. These studies were limited in the number of variables and the interactions between these variables that were assessed. To remedy this situation, a MicroCasing high-throughput model was developed and validated to study the inactivation kinetics of various combinations of parameters (salt concentration, pH, and temperature) on eight bacterial isolates of Salmonella enterica, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes over a prolonged period. A Weibullian power model was the best fit to show the trends in sensitivity of each bacterial isolate to salt, pH, and temperature over time. The inactivation kinetics generated with this novel approach could serve as a predictive model for the required salting period for Casings. The actual bacterial contamination of the product can vary with the respective production step during processing from animal intestine into Sausage Casings (initial level, ∼10(5) CFU/g; level after salting, <10(2) CFU/g). Subsequent selection and grading of these Casings will require complete removal of all salt, and upon completion of this production step, the Casings will be resalted. By determining the actual contamination level before the salting process, the minimum storage period in salt can be calculated and potentially optimized by adjusting the pH and temperature. As a result, a standard holding period of at least 30 days may no longer be necessary to produce salted natural Casings in accordance with validated quality and food safety criteria.
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Validation of a High-Throughput Sausage Casing Model for the Assessment of Bacterial Inactivation Affected by Salt Concentration, pH, and Temperature.
Journal of Food Protection, 2019Co-Authors: Joris J. Wijnker, Patrick M W Janssen, Sabri Cebeci, Kevin Van Koerten, Martijn BekkerAbstract:Previous studies have shown the efficacy of high concentrations of salt as the main preservative against vegetative bacteria present on natural Sausage Casings. These studies were limited in the number of variables and the interactions between these variables that were assessed. To remedy this situation, a MicroCasing high-throughput model was developed and validated to study the inactivation kinetics of various combinations of parameters (salt concentration, pH, and temperature) on eight bacterial isolates of Salmonella enterica, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes over a prolonged period. A Weibullian power model was the best fit to show the trends in sensitivity of each bacterial isolate to salt, pH, and temperature over time. The inactivation kinetics generated with this novel approach could serve as a predictive model for the required salting period for Casings. The actual bacterial contamination of the product can vary with the respective production step during processing from animal intestine into Sausage Casings (initial level, ∼105 CFU/g; level after salting,
Joris J. Wijnker - One of the best experts on this subject based on the ideXlab platform.
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validation of a high throughput Sausage Casing model for the assessment of bacterial inactivation affected by salt concentration ph and temperature
Journal of Food Protection, 2019Co-Authors: Joris J. Wijnker, Patrick M W Janssen, Sabri Cebeci, Kevin Van Koerten, Martijn BekkerAbstract:Previous studies have shown the efficacy of high concentrations of salt as the main preservative against vegetative bacteria present on natural Sausage Casings. These studies were limited in the number of variables and the interactions between these variables that were assessed. To remedy this situation, a MicroCasing high-throughput model was developed and validated to study the inactivation kinetics of various combinations of parameters (salt concentration, pH, and temperature) on eight bacterial isolates of Salmonella enterica, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes over a prolonged period. A Weibullian power model was the best fit to show the trends in sensitivity of each bacterial isolate to salt, pH, and temperature over time. The inactivation kinetics generated with this novel approach could serve as a predictive model for the required salting period for Casings. The actual bacterial contamination of the product can vary with the respective production step during processing from animal intestine into Sausage Casings (initial level, ∼10(5) CFU/g; level after salting, <10(2) CFU/g). Subsequent selection and grading of these Casings will require complete removal of all salt, and upon completion of this production step, the Casings will be resalted. By determining the actual contamination level before the salting process, the minimum storage period in salt can be calculated and potentially optimized by adjusting the pH and temperature. As a result, a standard holding period of at least 30 days may no longer be necessary to produce salted natural Casings in accordance with validated quality and food safety criteria.
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Validation of a High-Throughput Sausage Casing Model for the Assessment of Bacterial Inactivation Affected by Salt Concentration, pH, and Temperature.
Journal of Food Protection, 2019Co-Authors: Joris J. Wijnker, Patrick M W Janssen, Sabri Cebeci, Kevin Van Koerten, Martijn BekkerAbstract:Previous studies have shown the efficacy of high concentrations of salt as the main preservative against vegetative bacteria present on natural Sausage Casings. These studies were limited in the number of variables and the interactions between these variables that were assessed. To remedy this situation, a MicroCasing high-throughput model was developed and validated to study the inactivation kinetics of various combinations of parameters (salt concentration, pH, and temperature) on eight bacterial isolates of Salmonella enterica, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes over a prolonged period. A Weibullian power model was the best fit to show the trends in sensitivity of each bacterial isolate to salt, pH, and temperature over time. The inactivation kinetics generated with this novel approach could serve as a predictive model for the required salting period for Casings. The actual bacterial contamination of the product can vary with the respective production step during processing from animal intestine into Sausage Casings (initial level, ∼105 CFU/g; level after salting,
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Quantitative histological analysis of bovine small intestines before and after processing into natural Sausage Casings
Journal of Food Protection, 2008Co-Authors: Joris J. Wijnker, Monique H.g. Tersteeg, B.r. Berends, Johannes C.m. Vernooij, P.a. KoolmeesAbstract:A histological study was undertaken to determine the efficiency in the removal of the mucosa and Peyer's patches by standard processing of bovine intestines into natural Sausage Casings. The second objective was to calculate the quantity of lymphoid and nervous tissue per consumable Sausage. For the histological analysis, intestinal samples were collected from 80 beef cattle during the slaughter process. Fresh and cleaned intestines were compared in analyzing the thickness of the intestinal wall, weight reduction during cleaning, removal of the mucosal layer, and the presence of lymphoid and neural tissue after cleaning. The obtained data indicate a weight reduction of about 50% during standard cleaning procedures, as 90% of the mucosa and 48% of the lymphoid tissue are removed. Based on the quantitative histological image analysis, it was calculated that 1 m of cleaned Casings, weighing on average 64 g, contains about 2.8 g of mucosa, 0.3 g of lymphoid tissue, and 0.1 g of neural tissue. Assuming, in a worst-case scenario, that the Sausage Casing is ingested when consuming 200 g of Sausage at one meal, this consumption includes 0.09 g of lymphoid tissue and 0.02 g of neural tissue as part of the Sausage Casing. These data can be included in a risk assessment on the potential exposure of consumers to bovine spongiform encephalopathy infectivity after eating Sausages in beef Casings.
Thomas Danko - One of the best experts on this subject based on the ideXlab platform.
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Separation composition evaluation in model rechargeable silver-zinc cells
Sixteenth Annual Battery Conference on Applications and Advances. Proceedings of the Conference (Cat. No.01TH8533), 2001Co-Authors: H. Lewis, S. Henderson, Thomas DankoAbstract:In previous reports, the evaluation of Viskase Sausage Casings (SCs) in a variety of configurations for silver/zinc rechargeable cells has been reported. The conclusions have been that several layers of SC, while providing improved resistance to silver migration acid zinc dendrite growth compared to standard cellophane film, also impart increased internal impedance which leads to faster capacity loss in comparison to standard cellophane film. The principal direction for further work appeared to be to incorporate a thin film layer of polyvinyl alcohol to serve as an additional barrier to silver migration. This would allow a reduction in the number of layers of SC, resulting in a decrease in impedance and an increase in capacity performance. The purpose of this program was to evaluate the possibility of reducing the number of layers of cellulosic Sausage Casing (SC) on the cathode of model silver/zinc rechargeable cells, in order to improve the cycling discharge performance and also to allow greater loading on the electrodes for improved volumetric energy density. Another objective was to evaluate the effect of splitting standard cellophane wrap between the cathode and anode to determine if cycle life and/or wet life performance could be improved over standard cathode-only wrap.
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Alternative separation evaluations in model rechargeable silver–zinc cells
Journal of Power Sources, 1999Co-Authors: Harlan L Lewis, Thomas Danko, Albert Himy, William R. JohnsonAbstract:Abstract Several varieties of standard and reinforced, cellulose-based, Sausage Casing films derived from wood pulp have been evaluated in model (nominal 28 A h) rechargeable silver–zinc cells. The cell performance data for both cycle life and wet stand life have been compared with cells equipped with conventional 1 mil (0.025 mm) cellophane. Although shorting was the most common failure mode in the cells with Sausage Casing separation, remarkably good cycle and wet life were obtained when the separation wrap also included PVA film. This paper reports the cycle and wet life comparison data for these substitute separators, with respect to conventional cellophane separation, as well as separation physical property data and silver migration rates in the cells as a function of cell life.
Noor Zainah Adzaly - One of the best experts on this subject based on the ideXlab platform.
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development of a novel Sausage Casing
Journal of Food Engineering, 2015Co-Authors: Noor Zainah Adzaly, Andrea Jackson, Ricardo Villaloboscarvajal, I Kang, Eva AlmenarAbstract:Abstract The objective of this study was to develop a novel chitosan-based Casing that is well-suited for commercial application. In order to do so, chitosan was mixed with cinnamaldehyde, glycerol, and Tween 80 in various ratios, and the resulting films were compared to commercial collagen Casings for physical (water solubility, moisture content, thickness, transparency, and UV barrier) and mechanical (tensile strength, elongation at break, and tensile energy to break) properties. The chitosan films exhibited different properties due to the interactions between chitosan, glycerol, and cinnamaldehyde as identified by FTIR spectrophotometry. Among the different chitosan films, the film containing 50% glycerol, 2.2% cinnamaldehyde, and 0.2% Tween 80 showed the same mechanical properties as the collagen Casing, with lower water solubility, superior transparency, and better UV light barrier. This manuscript provides an alternative packaging material to collagen to be used as a Sausage Casing for the meat industry.
