Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmospheres(HiOx-MAP).The GSE was added to patties at concentrations of 0,0.10,0.25,0.50 and 0.75 g kg^(-1).This study evaluated the surface color,pH,lipid oxidation,and total viable counts(TVC)of raw patties,and the internal color and pH of patties cooked to a temperature of 66 or 71℃ over 10-day storage at 4℃.Compared with the control(0 g kg^(-1) GSE),GSE improved the color stability(P<0.05)and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10,but GSE had no effect(P>0.05)on TVC.Patties containing 0.50 and 0.75 g kg^(-1) GSE cooked to 66℃ exhibited greater(P<0.05)interior redness than the control and reduced the PMB of cooked patties in the late storage stage.These results suggested that 0.50 and 0.75 g kg^(-1) GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.

Survival of <i>Listeria monocytogenes</i>during Frying of Chicken Burger Patties

This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificially contaminated with L. monocytogenes at level of approximately 9 log CFU/ml. The contaminated chicken burger patties were cooked for 0, 2, 4, 5, 8, and 10 minutes to determine survival of L. monocyto-genes. Results demonstrated a linear correlation between mean log reduction of L. monocytogenes and frying time. L. monocytogenes was not detected in chicken burger patties that were cooked for 6 minutes and above. As a result from this study, it is suggested that a minimum frying time for burger patties is 6 minutes. This can be treated as a safety measure to avoid consequences of consumption of undercooked burger patties.

The Inhibiting Effect of Bone Protein Hydrolysates on Lipid Oxidation in Pork Patties

Bone protein hydrolysates were prepared by limited alcalase hydrolysis （5 h）. The hydrolysates were formulated （0-3%, w/w） into pork patties to determine the antioxidant efficacy. 0.02% BHA （butylated hydroxyanisole） was used as a positive control. Lipid oxidation in patties during storage was analyzed by measuring the TBARS and protein carbonyl content. The results showed that bone protein hydrolysates possessed significant antioxidant activity, and antioxidant activity increased with the increasing hydrolysates concentration. Sensory evaluation indicated that bone protein hydrolysates improved the color and decreased lipid oxidation flavor of pork patties. The 2% bone hydrolysates possessed the highest antioxidant activity and better sensory quality, and its effect was closed to 0.02% BHA.

The Potential Application of <i>Syzygium aromaticum</i>and <i>Cymbopogon citratus</i>Essential Oils as Natural Preservatives of Beef Patties

The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into the beef patties at 0.1% and 0.2% (w/w). The beef patties were then inoculated with cultures of E. coli and S. aureus and stored at 4°C. The control patties were processed without essential oil but inoculated with E. coli or S. aureus. The proximate composition, lipid oxidation and microbial counts were carried out after 7, 14, 21 and 28 days. Results showed that the incorporation of essential oils in beef patties did not significantly (P S. aromaticum at 0.2% reduced the E. coli growth by 1.48 log CFU/g and that of S. aureus by 6.52 log CFU/g while the incorporation of C. citratus at 0.2% reduced the E. coli growth by 1.21 log CFU/g and that of S. aureus by 1.4 log CFU/g after 28 days of storage. The pH measurement during the storage period showed a slight drop during the first 7 days of storage and an increase during the last 21 days in all samples. The sensory test of the beef patties showed that the consumers accepted patties formulated with the two essential oils. But the one made with 0.1% essential oil of S. aromaticum was the most accepted. The analysis of the color of beef patties between 0 and 28 days of storage revealed that the incorporation of essential oils retarded the degradation of the color of patties. Results obtained in the present study indicate the possibility of exploiting Syzygium aromaticum and Cymbopogon citratus essential oils to protect beef patties against lipid oxidation and microbial growth.

Soft Sediment Deformation Structures in the Maastrichtian Patti Formation, Southern Bida Basin Nigeria: Implications for the Assessment of Endogenic Triggers in the Maastrichtian Sedimentary Record

Detailed fieldwork carried out in the southern part of Bida Basin, Nigeria, allowed the documentation of soft sediment deformation structures (SSDS) in the Maastrichtian Patti Formation. The aim of this study is to examine the sedimentary successions, describe and analyse these deformation features, discuss their deformation mechanisms and potential triggers. The Maastrichtian Patti Formation is composed of lithofacies interpreted to have been deposited in tidal and fluvial sedimentary environments. Soft sediment deformation structures recognised in the tidal sediments were clastic dykes, load cast, isolated sand balls, dish-and-pillar structures, convolute lamination, diapiric structures and recumbent folds. Severely deformed cross beds, ring structures, associated sand balls, normal folds and recumbent folds were identified in the fluvial sediments. SSDS recognised were interpreted to have been caused by effects of liquefaction and fluidization. Field observations, facies analysis and morphology of the SSDS indicate that there are relationship between the depositional environments and SSDS. Endogenic processes are considered as the trigger agents and they are represented by rapid sedimentation and overloading, impact of breaking waves, pressure fluctuations caused by turbulent water flow, cyclic stress and current generated by storm waves and changes in water table. The present study did not identify exogenic processes as trigger agent. The occurrence of SSDS in southern Bida Basin strongly favoured a non-tectonic origin but a clear relationship high energy processes in tidal and fluvial depositional environments.

PATTIE儿童读物及视听材料英语语料库的创建

本文介绍'PATTIE(Preschoolers-and Teenagers-oriented Texts in English)儿童读物及视听材料英语语料库'的建设概况。PATTIE语料库主要收集由成人所写,面向4岁到10多岁儿童的英文正式出版物,包括儿童文学、小学教材、科普读物、报刊新闻和少儿动画5种体裁,涉及英美等地出版物。语料库经过词性标注和元信息标记,可在BFSU CQPweb语料库平台在线检索。与面向成人的语料相比,儿童输入语料不仅在内容上更符合儿童的认知能力、价值观念和兴趣趋向,而且在语言使用上具有鲜明特点。PATTIE语料库的建成将对儿童语言学习和教学发挥积极作用。

在日本爵士俱乐部看Tuck ＆ Patti的现场演唱会

Tuck ＆ Patti的音乐会开场前的好几个晚上，我几乎是联奋得难以入眠。吉他手Tuck andress和他的妻子歌手Patti Cathcart是一对将音乐玩弄于股掌之间的绝妙搭档，尤其是吉他魔术师Tuck，他细腻的手法和瞬间爆发力常令我感受到“超人”这个词的真正涵义。听他的独奏，恰似在欣赏一个乐队的演出，Joe Pass和Wes Mongomery的自由和恬静，在他的十根金手指下得到了完美的结合，从而构成了一个丰富多彩的世界，

Source Area Weathering and Tectonic History Inferred from the Geochemistry of the Maastrichtian Sandstone from Patti Formation,Southern Bida Basin,North Central Nigeria

Sandstones sampled from Patti Formation,Southern Bida Basin,were studied geochemically using Inductively Coupled Plasma Atomic Emission Spectrophotometer(ICP-AES)and an Inductively Coupled Plasma Mass Spectrometry(ICP-MS)technique to evaluate their weathering and tectonic setting as well as to deduce the paleo-climatic conditions that existed during their deposition.Geochemically,SiO_(2)range from 73.9%to 86.2%,Al_(2)O_(3)(6.7%~17.1%),Fe_(2)O_(3)(1.1%~1.9%),K_(2)O(0.1%~0.7%)while MgO,CaO,Na_(2)O,P_(2)O_(5),MnO and TiO_(2)were<1%.Enriched in Ba(Av.622.94),Sr(Av.153.63),Rb(Av.55.08)and Zr(Av.51.86)relatively similar in composition to UCC.High SiO_(2)but low other major oxides signify high mobility during processes of weathering.This was confirmed by high value(>80%)for indices like chemical index of alteration,chemical index of weathering,plagioclase index of alteration,mineralogical index of alteration and relatively lower values for weathering index of parker,recently used alpha indices(α^(Al)_(E))of sodium(326.17α^(Al)_(Na)<344.40),magnesium(100.54α^(Al)_(mg)<398.55),calcium(12.07α^(Al)_(Ca)<198.99),potassium(4.43α^(Al)_(K)<64.33),strontium(0.84α^(Al)_(E)<21.40),barium(0.45α^(Al)_(Ba)<10.52)and rubidium(0.0008α^(Al)_(Rb)<0.06),supported by AI_(2)O_(3)-(CaO^(*)+Na_(2)O)-K_(2)O and CIA vs.SiO_(2)plots that imply intense weathering in the source area.The obtained high CIA values(>80)indicates a steady-state of weathering under a warm/humid climate as confirmed by the SiO_(2)vs.Al_(2)O_(3)+K_(2)O+Na_(2)O plot.High average SiO_(2)(75.41wt%)with K_(2)O/Na_(2)O ratio>1(15.63),low Fe_(2)O_(3)(1.27wt%),Al_(2)O_(3)(15.82wt%)and TiO_(2)(0.46)suggest passive margin tectonic setting.This is supported by enrichedΣREE(209.64 ppm),ΣLREE(195.78),LREE/HREE(27.78)and negative Eu/Eu^(*)(0.68),plots of log(K_(2)O/Na_(2)O)vs.SiO_(2)and SiO_(2)/Al_(2)O_(3)vs.K_(2)O/Na_(2)O.Major elements discriminant-function multi-dimensional diagram,DF1(arcrift-col)vs.DF2(arc-rift-col),for high-silica sediments revealed a continental rift tectonic setting.Thus,the Patti Formation sandstone underwent a high degree of weathering under a humid climatic condition within a continental rift tectonic setting.

Pork Patties with Crab Roe

ＰｏｒｋＰａｔｔｉｅｓｗｉｔｈＣｒａｂＲｏｅ（ＸｉｅｈｕａｎｇＳｈｉｚｉｔｏｕ）７５０ｇｒａｍｓｐｏｒｋ３００ｇｒａｍｓｆｒｅｓｈｗａｔｅｒｃｒａｂｍｅａｔａｎｄｒｏｅ４ｒａｐｅｐｌａｎｔｓ５ｇｒａｍｓｓｃａｌｌｉｏｎｓ５ｇｒａｍｓｇｉｎｇｅｒ１．５...

Patti Smith私人影像房间

几年前,Patti Smith在意大利巡演时,拜访了罗马附近小镇上天主教圣塞莱斯廷五世曾被囚禁的城堡(Castello Longhi de Paolis di Fumone)。她留意到有个小房间,门上写着"Camera Solo",意大利文是私人房间的意思,原来这是过世的公爵留给自己的私密空间,家人,宾客,甚至情妇,都不得入内。一间只属于自己的房间,一个不为人打扰的、可以沉静入定、映照内心的空间,Smith为之打动。