Abstract: Meat Tenderness is one of the most important factors affecting consumers' assessment of meat quality. Variation in meat tenderness is genetically controlled and varies among breeds, and it is also influenced by environmental factors that can affect its creation during rigor mortis and postmortem. The final postmortem meat tenderization relies on the extent of proteolysis of myofibrillar proteins caused by the endogenous activity of the proteolytic calpain system. This calpain system includes different calcium-dependent cysteine proteases, and an inhibitor, calpastatin. It is widely accepted that in farm animals including chickens, the μ-calpain gene (CAPN1) is a physiological candidate gene for meat tenderness. This study aimed to identify the association of single nucleotide polymorphism (SNP) markers in the CAPN1 gene with the tenderness of chicken breast meat from two Malaysian native and commercial broiler breed crosses. Ten, five months old native chickens and ten, 42 days commercial broilers were collected from the local market and breast muscles were removed two hours after slaughter, packed separately in plastic bags and kept at -20ºC for 24 h. The tenderness phenotype for all chickens’ breast meats was determined by Warner-Bratzler Shear Force (WBSF). Thawing and cooking losses were also measured in the same breast samples before using in WBSF determination. Polymerase chain reaction (PCR) was used to identify the previously reported C7198A and G9950A SNPs in the CAPN1 gene and assess their associations with meat tenderness in the two breeds. The broiler breast meat showed lower shear force values and lower thawing loss rates than the native chickens (p
Abstract: The aim of this study is to present the results of a retrospective survey on the foreign matter found in foods analyzed at the Adolfo Lutz Institute, from July 2001 to July 2015. All the analyses were conducted according to the official methods described on Association of Official Agricultural Chemists (AOAC) for the micro analytical procedures and Food and Drug Administration (FDA) for the macro analytical procedures. The results showed flours, cereals and derivatives such as baking and pasta products were the types of food where foreign matters were found more frequently followed by condiments and teas. Fragments of stored grains insects, its larvae, nets, excrement, dead mites and rodent excrement were the most foreign matter found in food. Besides, foreign matters that can cause a physical risk to the consumer’s health such as metal, stones, glass, wood were found but rarely. Miscellaneous (shell, sand, dirt and seeds) were also reported. There are a lot of extraneous materials that are considered unavoidable since are something inherent to the product itself, such as insect fragments in grains. In contrast, there are avoidable extraneous materials that are less tolerated because it is preventable with the Good Manufacturing Practice. The conclusion of this work is that although most extraneous materials found in food are considered unavoidable it is necessary to keep the Good Manufacturing Practice throughout the food processing as well as maintaining a constant surveillance of the production process in order to avoid accidents that may lead to occurrence of these extraneous materials in food.
Abstract: Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye and barley. The only way of the effective daily treatment is a strict gluten-free diet. From the investigation of products available in the local market, it was found that Latvian producers do not offer gluten-free products. The aim of this research was to study and analyze changes of celiac patient’s attitude to gluten-free product quality and availability in the Latvian market and purchasing habits. The survey was designed using website www.visidati.lv, and a questionnaire was sent to people suffering from celiac disease. The first time the respondents were asked to fill in the questionnaire in 2011, but now repeatedly from the beginning of September 2013 till the end of January 2014. The questionnaire was performed with 75 celiac patients, respondents were from all Latvian regions and they answered 16 questions. One of the most important questions was aimed to find out consumers’ opinion about quality of gluten-free products, consumption patterns of gluten-free products, and, moreover, their interest in products made in Latvia. Respondents were asked to name gluten-free products they mainly buy and give specific purchase locations, evaluate the quality of products and necessity for products produced in Latvia. The results of questionnaire show that the consumers are satisfied with the quality of gluten-free flour, flour blends, sweets and pasta, but are not satisfied with the quality of bread and confectionery available in the Latvian markets.
Abstract: Pasta is one of the most widely consumed food products around the world. Rapid determination of the moisture content in pasta will assist food processors to provide online quality control of pasta during large scale production. Rapid Fourier transform near-infrared method (FT-NIR) was developed for determining moisture content in pasta. A calibration set of 150 samples, a validation set of 30 samples and a prediction set of 25 samples of pasta were used. The diffuse reflection spectra of different types of pastas were measured by FT-NIR analyzer in the 4,000-12,000cm-1 spectral range. Calibration and validation sets were designed for the conception and evaluation of the method adequacy in the range of moisture content 10 to 15 percent (w.b) of the pasta. The prediction models based on partial least squares (PLS) regression, were developed in the near-infrared. Conventional criteria such as the R2, the root mean square errors of cross validation (RMSECV), root mean square errors of estimation (RMSEE) as well as the number of PLS factors were considered for the selection of three pre-processing (vector normalization, minimum-maximum normalization and multiplicative scatter correction) methods. Spectra of pasta sample were treated with different mathematic pre-treatments before being used to build models between the spectral information and moisture content. The moisture content in pasta predicted by FT-NIR methods had very good correlation with their values determined via traditional methods (R2 = 0.983), which clearly indicated that FT-NIR methods could be used as an effective tool for rapid determination of moisture content in pasta. The best calibration model was developed with min-max normalization (MMN) spectral pre-processing (R2 = 0.9775). The MMN pre-processing method was found most suitable and the maximum coefficient of determination (R2) value of 0.9875 was obtained for the calibration model developed.
Abstract: In this paper, backstepping method (BM) is proposed for a single-link flexible mechanical manipulator. In each step of this method a positive value is obtained. Selections of the gain factor values are very important because controller will have different behavior for each different set of values. Improper selection of these gains can lead to instability of the system. In order to choose proper values for gains BELBIC method has been used in this work. Finally, to prove the efficiency of this method, the obtained results of proposed model are compared with robust controller one. Results show that the combination of backstepping and BELBIC that is presented here, can stabilized the system with higher speed, shorter settling time and lower overshoot in than robust controller.
Abstract: LSP routing is among the prominent issues in MPLS
networks traffic engineering. The objective of this routing is to
increase number of the accepted requests while guaranteeing the
quality of service (QoS). Requested bandwidth is the most important
QoS criterion that is considered in literatures, and a various number
of heuristic algorithms have been presented with that regards. Many
of these algorithms prevent flows through bottlenecks of the network
in order to perform load balancing, which impedes optimum
operation of the network. Here, a modern routing algorithm is
proposed as MIRAD: having a little information of the network
topology, links residual bandwidth, and any knowledge of the
prospective requests it provides every request with a maximum
bandwidth as well as minimum end-to-end delay via uniform load
distribution across the network. Simulation results of the proposed
algorithm show a better efficiency in comparison with similar
algorithms.
Abstract: The influence of full-fat soy flour (FFSF) and
extrusion conditions on the mechanical characteristics of dry
spaghetti were evaluated. Process was performed with screw speed of
10-40rpm and water circulating temperature of 35-70°C. Data
analysis using mixture design showed that this enrichment resulted in
significant differences in mechanical strength.
Abstract: Knowledge of patterns of genetic diversity enhances
the efficiency of germplasm conservation and improvement. In this
study 96 Iranian landraces of Triticum turgidum originating from
different geographical areas of Iran, along with 18 durum cultivars
from ten countries were evaluated for variation in morphological and
high molecular weight glutenin subunit (HMW-GS) composition.
The first two principal components clearly separated the Iranian
landraces from cultivars. Three alleles were present at the Glu-A1
locus and 11 alleles at Glu-B1. In both cultivars and landraces of
durum wheat, the null allele (Glu-A1c) was observed more
frequently than the Glu-A1a and Glu-A1b alleles. Two alleles,
namely Glu-B1a (subunit 7) and Glu-B1e (subunit 20) represented
the more frequent alleles at Glu-B1 locus. The results showed that
the evaluated Iranian landraces formed an interesting source of
favourable glutenin subunits that might be very desirable in breeding
activities for improving pasta-making quality.