Enterococcus faecalis KP, a bacteriocin‐producing strain, was identified using 16S rRNA gene sequence homology (99%). Enterocin KP from E. faecalis KP was sensitive to papain and ß‐mercaptoethanol, but resistant to trypsin, pepsin, lipase, catalase, α‐amylase, organic solvents, detergents, EDTA and heat treatment (90°C/30 min). It was active at a wide pH range (2.0–8.0) and produced at maximum level in de Mann Rogosa Sharpe broth at 32°C with an inoculum amount of 0.1–1.0% and an initial pH of 5.5–7.5. It was active against some Gram‐positive bacteria, including Listeria monocytogenes. It showed bactericidal activity against L. monocytogenes and its molecular weight was approximately 5.8 kDa.
The kinetics of acrylamide formation and browning of cookies will possibly allow definition of optimum baking temperatures and times at convectional and steam-assisted baking ovens. The kinetic model can be used by developing baking programs that can automatically control especially a new home-scale steam-assisted hybrid oven producing healthy products, for the use of domestic consumers.
Semitendinosus muscles were cooked in a steam-assisted hybrid oven and also convection ovens at three different oven temperatures (180, 210, and 240 • C) until three different end point temperatures [65 • C (medium-rare), 72 • C (medium), 80 • C (medium-well)] were reached. Textural properties of cooked beef were investigated by the Warner Bratzler shear test and texture profile analysis. Cooking loss and free moisture content of muscle tissue was determined for each cooking condition. In addition, sensory analysis was carried out in order to compare with the instrumental results and correlations between instrumental texture parameters and sensory results. Steam-assisted hybrid oven cooking of beef resulted in a tougher texture, higher cooking loss, and lower free moisture content than convection cooking. High correlation coefficients (r 2 > 0.70) were observed between instrumental texture measurements and sensory results for all ovens, especially in terms of tenderness. The free moisture content and adhesiveness values were also correlated well with juiciness (r 2 > 0.70) for all oven types.
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