Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to identify species-specific water soluble proteins and salt soluble proteins bands of raw fillets, surimi, sausage and different combinations (1:1; 3:1; 1:3; and 4:1) of surimi mixtures; sausage mixtures from the two species of fish, threadfin bream (Nemipterus japonicus), and bulls-eye (Priacanthus hamrur). 7.5% SD...

Aerobic-packaged sausage irradiated at 4.5 kGy had higher (P < 0.05) 2-thiobarbituric acid reactive substances (TBARS) than those irradiated at 0 or 2.5 kGy at 0-d storage. Generally, TBARS of aerobicor vacuumpackaged sausage prepared with lard were higher (P < 0.05) than those of sausage prepared with flaxseed oil or corn oil. The amount of 1-heptene and 1-nonene increased (P < 0.05) with incr...

The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovská klobása, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. During the storage period, the sum of unsaturated fatty acids and the content of free fatty acids were significantly higher (p < 0.05), while the conten...

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<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions...

Prevalence and counts of Salmonella Typhimurium in fresh pork sausage packs at the point of retail were modeled by using Irish and United Kingdom retail surveys' data. A methodology for modeling a second-order distribution for the initial Salmonella concentration (lambda0) in pork sausage at retail was presented considering the uncertainty originated from the most probable-number (MPN) serial d...

In this paper we prove that the centered three-dimensional Wiener sausage can be strongly approximated by a one-dimensional Brownian motion running at a suitable time clock. The strong approximation gives all possible laws of iterated logarithm as well as the convergence in law in terms of process for the normalized Wiener sausage. The proof relies on Le Gall [10]’s fine L-norm estimates betwee...