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Progress in Agricultural Engineering Sciences
Authors: Tamás Csurka, Klára Pásztor-Huszár, Adrienn Tóth, Richárd Pintér, and László Ferenc Friedrich

Abstract

Blood coagulation is a process, which is initiated by certain physico-chemical effects. This process results in a change in the blood from the sol state, that is well suited for further processing, to gel state. 13 blood clotting factors take part in the cascade system of blood coagulation. Trisodium-citrate affects factor IV, the calcium, and prevents the change in blood texture. The effect of different concentrations of trisodium-citrate (0, 0.48, 2.4, 4.8, 9.6, 14.4, 19.2, 24 w/w%) on the texture of blood is investigated. Porcine blood was collected in 20 cm3 test tubes in a slaughterhouse directly before trisodium-citrate addition and was stored for one day under refrigerated conditions. The samples without trisodium-citrate coagulated and the samples with high trisodium-citrate (4–5 g) became solid as well because of the protein salting-out. The viscosity of successfully treated samples and the shear stress were measured with a rotational viscometer (Physica MCR 51, Anton-Paar) with concentric cylinders and Couette type method. The flow behavior of all samples could be described by the Herschel-Bulkley model. The yield point, the consistency index and the power of law index, which are determined by the equation of the model, showed that the samples with lower trisodium-citrate content coagulated “better” and the sample with high trisodium-citrate were most similar to Newtonian fluid. The results are trend-likes, but significant differences may be expected in the case of higher sample amount. The yield point of the sample, which contained 14.4 w/w% trisodium-citrate, was by 37.3% less than the sample containing 0.48% trisodium-citrate, and the consistency index of the sample with 3 g trisodium-citrate was by 20.5% higher than that of the sample with 0.48% trisodium-citrate. Thanks to these results a cheaper concentration and drying of porcine blood and blood fractions are available because no surplus water is added to the blood.

Open access
Progress in Agricultural Engineering Sciences
Authors: Richard Pinter, Evelin Molnar, Khabat N. Hussein, Adrienn Toth, Laszlo Friedrich, and Klara Pasztor-Huszar

Abstract

The objective of this study was to research the adaptability of insects in food products. The created hamburger patties were made with pork meat and insect batter (Zophobas morio) in a 50:50 ratio and the color, pH value, water-holding capacity, roasting loss, texture, microbiological traits were studied during ten days of refrigerated storage (5 °C, vaccum packaging, air cooling). Similar products have already existed in European markets, but these are made of 100% of insect meat or with additional vegetables as an ingredient. The mixture of insect and pork could offer a more accepted texture by consumers than the other alternatives. This study showed burger patties with pork meat and insect meat offering a softer texture and darker color, while it could increase the shelf-life of raw product.

Open access
Progress in Agricultural Engineering Sciences
Authors: Khabat Noori Hussein, Tímea Molnár, Richard Pinter, Adrienn Toth, Emna Ayari, Laszlo Friedrich, Istvan Dalmadi, and Gabriella Kiskó

Abstract

This work aimed to study the antimicrobial activity of eight various components of plant origin on the growth of Pseudomonas lundensis and Listeria monocytogenes. Different in vitro methods were used: agar plate diffusion, micro atmosphere, agar hole diffusion, micro-dilution, and gradient-plate method. In the first agar plate assay, p-cymene and γ-terpinene did not inhibit the growth of the tested bacteria therefore they were not used in further experiments. Both α-pinene and limonene were only partially effective, but these were screened only for their partial inhibition. The other four components completely inhibited the growth of the tested bacteria. Using the agar-well diffusion method showed that carvacrol and thymol were found to be the most effective active components, thymol had minimum inhibitory concentration (MIC) at 1.563 mg/mL, however, in the case of carvacrol, MIC was 7.813 μL/mL. Additionally, eugenol and camphor show the same results but in higher concentrations. Gradient plate method was used to determine MIC values, in which it has been proved that carvacrol and thymol possess strong antimicrobial activity, no growth of tested bacteria was observed with carvacrol (100 μL/mL), while thymol exhibited MIC of 1.887 mg/mL against P. lundensis and0.943 mg/mL needed to show complete inhibition of Listeria monocytogenes. Further experiments are needed to determine the optimum concentrations of the active components against P. lundensis and L. monocytogenes.

Open access