Abstract. Qoeroti B, Pangstuti A, Susilowati A. 2021. Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages. Biodiversitas 22: 3556-3561. Environmental pollution by plastic from food packaging can be reduced applying as a biodegradable casing safe for consumption. Utilization Indonesia's biodiversity, especially pursl...

The intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, 75°C), sodium level (80 250 ppm), and frozen storage period (≤3 days 4 weeks) on residual nitrite, pigments, curing efficiency chicken sausages. results indicated that electrical conductivities samples ...

We analyze the optical caustic produced by light refracted at the curved meniscus surrounding a cylindrical rod standing partially out of a liquid-filled container. When the rod is tilted from the vertical or when light is diagonally incident, the caustic is a four-cusped astroid with two of its cusps obscured by the rod's shadow. If a portion of the flat end of the rod is raised above the wate...

Sausage is a processed food product that generally made of meat, fat, filler, water, binder and salt. Catfish source animal protein has advantages compared to other products, namely catfish which rich in lysine, leucine. Moringa leaf flour leaves are given drying, milling treatment facilitate processing into various products as fortification material with high nutrition. This study aims determi...

Let R be the Wiener sausage of radius about a planar Brownian motion run to time 1. Let P be the probability that R contains the line segment [0, 1] on the x-axis. Upper and lower estimates are given for P . The upper estimate implies that the range of a planar Brownian motion contains no line segment.

In 2007, an outbreak of foodborne botulism occurred in Hebei province, China. An epidemiological investigation and laboratory detection studies showed that sausage contaminated by type A Clostridium botulinum caused this outbreak of food poisoning. Its clinical and epidemiological features were different from previous reports of food poisoning.

We wish to draw attention to a very characteristic but little known syndrome. An elderly woman presented with a 'sausage finger', rheumatological jargon used to describe diffuse swelling of the digit. This proved to be a proliferative tenosynovitis caused by an atypical mycobacterium, Mycobacterium terrae, or the radish bacillus.

Casings are an essential component in the transformation of comminuted meat into a finished sausage. Their strength and texture ground determine “bite” perception when eating Traditionally, has been stuffed natural casings, but alternatives, such as cellulose co-extruded collagen casings emerging. Bovine hide split is primary source for casings. However, increase products consumption puts press...

We describe a case of fatal fulminant hepatitis E concomitant to malignant B cell lymphoma in a 73-year-old French woman. Infection was with an autochthonous hepatitis E virus of genotype 3f. Frequent consumption of uncooked pig liver sausage (figatellu) was the only risk factor found.