Scholarly

Magnesium Foliar Application and Phosphorien Soil Inoculation Positively Affect Pisum sativum L. Plants Grown on Sandy Calcareous Soil

Year: 2014 Volume: 8 Issue: 5 446 - 450 Pages

Abstract: The effects of soil inoculation with phosphorien-containing phosphate-dissolving bacteria (PDB) and/or magnesium (Mg) foliar application at the rates of 0, 0.5 and 1mM on growth, green pod and seed yields, and chemical constituents of Pisum sativum L. grown on a sandy calcareous soil were investigated. Results indicated that PDB and/or Mg significantly increased shoot length, number of branches plant–1, total leaf area plant–1 and canopy dry weight plant–1, leaf contents of pigments, soluble sugars, free proline, nitrogen, phosphorus, potassium, magnesium, and calcium, and Ca/Na ratio, while leaf Na content was reduced. PDB and/or Mg also increased green pod and seed yields. We concluded that PDB and Mg have pronounced positive effects on Pisum sativum L. plants grown on sandy calcareous soil. PDB and Mg, therefore, have the potential to be applied for various crops to overcome the adverse effects of the newly-reclaimed sandy calcareous soils.

Influence of the Field Type (Mountain and Plain) on the Cupric Status of Lambs

Year: 2014 Volume: 8 Issue: 5 442 - 445 Pages

Abstract: The study realized on alive lambs in two different areas mountain and plain in Batna region, aims to demonstrate the possible effect of field type on cupric status of lambs, through evaluation of copper contents in the chain: soil – plant – animal by atomic absorption spectrophotometry. This comparative study also allowed the investigation of the influence of the age and the season. The results obtained show that contents of copper in the soil, forage in the same way as in the plasma of lambs are higher in the plain than in the mountainous area; however, the difference is significant only between the values of feed.

Formation of Vasoactive Amines in Dry Fermented Sausage Petrovská Klobása during Drying and Ripening in Traditional and Industrial Conditions

Year: 2014 Volume: 8 Issue: 5 438 - 441 Pages

Abstract: Formation of histamine, tryptamine, phenylethylamine and tyramine (vasoactive amines) in dry fermented sausage Petrovská klobása during drying and ripening in traditional room (B1) and industrial ripening chamber (B3) were investigated. Dansyl chloride derivatized vasoactive amines were determined using HPLC-DAD on Eclipse XDB-C18 column. Histamine, the most important amine from food safety point of view, was not detected in any analyzed sample. Unlike most of the other fermented sausages, where tyramine is reported as the most abundant amine, in Petrovská klobása tryptamine was the most abundant vasoactive amine in both groups of sausages even though concentrations of tryptamine and tyramine in B3 sausages at the end of ripening were nearly the same (39.8 versus 39.6mg/kg). Sum of vasoactive amines in samples varied from not detected ND (B3) to 176 mg/kg (B1), with concentration of 36.1 (B3) and 73.6 (B1) mg/kg at the end of drying and 96 (B3) and 176 (B1) mg/kg at the end of ripening period. Although the sum of vasoactive amines has increased from the end of drying (45. and 90. day) to the end of ripening period (120. day), during whole production period these values did not exceed 200 mg/kg proposed as possible indicator of hygienic conditions and GMP in the sausage production.

Keywords:
Vasoactive amines
traditional dry fermented sausage Petrovská klobása.

Proximate Composition and Textural Properties of Cooked Sausages Formulated from Mechanically Deboned Chicken Meat with Addition of Chicken Offal

Year: 2014 Volume: 8 Issue: 5 434 - 437 Pages

Abstract: Proximate composition (moisture, protein, total fat, and total ash) and textural characteristics (hardness, adhesiveness, springiness, cohesiveness, chewiness and firmness and work of shear) of cooked sausages formulated from mechanically deboned chicken meat (MDCM) with addition of chicken offal (heart, gizzard or liver) were investigated. Chicken offal replaced equal weight (15 kg) of MDCM in standard sausage formulation. Regarding proximate composition sausage with heart addition was significantly (P

Effect of Ripening Conditions and Storage Time on Oxidative and Sensory Stability of Petrovská Klobása Sausage

Year: 2014 Volume: 8 Issue: 5 430 - 433 Pages

Abstract: The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P

Sensory Characterization of Cookies with Chestnut Flour

Year: 2014 Volume: 8 Issue: 5 426 - 429 Pages

Abstract: In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descriptive method (QDA) by six trained members of descriptive panel. Instrumental evaluation included texture characterization by texture analyzer, the color measurements (CIE L*a*b* system) and determination by videometer. The samples with 20% of chestnut flour were with highest ponderated score for overall sensory impression (17.6), which is very close to score for control sample (18). Increase in amount of chestnut flour caused decrease in scores for all sensory properties, thus overall sensory score decreased also. Compared to control sample and with increase in amount of chestnut flour, instrumental determination of the samples confirmed the sensory analysis results. The hardness of the cookies increased, as well as the values of red a* and yellow (b*) component coordinate, but the values for lightness (L*) decreased. Also the values, evaluated by videometer at defined wavelength, were the highest for control cookies and decreased with increase in amount of chestnut flour.

Antimicrobial Activity and Phytochemicals Screening of Jojoba (Simmondsia chinensis) Root Extracts and Latex

Year: 2014 Volume: 8 Issue: 5 420 - 425 Pages

Abstract: Plants are rich sources of bioactive compounds. In this study the photochemical screening of hexane, ethanolic and aqueous extracts of roots and latex of jojoba (Simmondsia chinensis) plant revealed the presence of saponins, tannins, alkaloids, steroids and glycosides. Ethanolic extract was found to be richer in these metabolites than hexane, aqueous extracts and latex. The extracts and latex displayed effective antimicrobial activity against Salmonella typhimurium, Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Candida albicans and Aspergillus flavus. The increase in volume of the extracts and latex caused more activity, as shown by zones of inhibition. Candida albicans growth was inhibited only by hexane extract. Jojoba latex was not effective against Candida albicans at 0.1 and 0.5 ml extracts concentration but showed 5mm zone of inhibition at (1.0 ml). Lower volume (0.1ml) of latex encouraged Aspergillus flavus growth, while at (1.00 ml) reduced its mycelial growth. Thus, jojoba root extracts and latex can be of potential natural antimicrobial agents.

Palynomorphological Data of Pollen Grains of Lamium garganicum

Year: 2014 Volume: 8 Issue: 5 416 - 419 Pages

Abstract: This study shows palynomorphological description of pollen grains of Lamium garganicum, species of the family Labiatae. Fresh material of this plant is taken in Mount Llogara, in Albania. By comparison made between palinomorphological characteristics of pollen grains of Lamium garganicum with those of Lamium maculatum and Lamium purpureum, showed that granules have similarities in the number of furrows. The pollen grains of Lamium garganicum were larger in length and width than those of Lamium maculatum and almost equal with those of Lamium purpureum. Furrows are longer than those of pollen grains in Lamium maculatum and shorter than those of Lamium purpureum. The layer of exine of Lamium garganicum was thinner than that of two others. The sculpture of exine was fine reticulate, where reticulas were uniform whereas in Lamium purpureum was verrucate, with small verrucae; in Lamium maculatum was reticulate.

International Journal of Biological, Life and Agricultural Sciences

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