Showing papers on "Sodium propionate published in 1997"
TL;DR: The hypothesis that food preferences and aversions reside along a continuum that depends on the amount of VFA infused is supported, and excessive rates of supply of energy or sodium to the rumen may condition aversions.
Abstract: We hypothesized that volatile fatty acids in rumen fluid are feedback signals that can condition food preferences or aversions in sheep. Three predictions were tested based on this hypothesis: 1 ) low doses of sodium propionate or sodium acetate condition preferences, but high doses condition aver- sions (Exp. 1 and 2); 2 ) preferences are not caused by osmotic load (Exp. 3 and 4); and 3 ) low doses of mixtures of acetate:propionate condition preferences (Exp. 4). In Exp. 1, 2, and 4, lambs were divided into four groups (10 lambs/group), and lambs in Exp. 3 were divided into two groups (five lambs/group). In all experiments, alfalfa pellets were the basal diet. On even days, half of the lambs were offered chopped wheat straw containing a distinctive flavor, whereas the other half received straw with a different flavor. During straw ingestion, different groups of lambs received intraruminal infusions of different concentra- tions (4, 8, or 12% of the daily DE received) of sodium propionate (Exp. 1), sodium acetate (Exp. 2), NaCl at osmotic loads equivalent to those when propionate supplied 4% of the daily DE received (Exp. 3), or different proportions of sodium acetate:sodium propi- onate (55:45 or 75:25% of the DE of the infusion (4% of the daily DE received)), or equimolar amounts of NaCl (Exp. 4). On odd days, the flavors were switched, and no infusions were administered. After 8 d of conditioning, lambs were offered a choice of wheat straw with the two distinctive flavors. Lambs preferred the flavor paired with the lowest doses of propionate ( P = .07) and acetate ( P = .08) but avoided the highest doses ( P .05). Thus, osmolalities were not responsible for flavor prefer- ences. In conclusion, our results support the hypothe- sis that food preferences and aversions reside along a continuum that depends on the amount of VFA infused.
75 citations
TL;DR: In this article, ground beef patties containing sodium lactate (NaL), sodium propionate, NaP, NaA, and sodium citrate were stored at 4°C.
Abstract: Vacuum-packaged ground beef patties containing sodium lactate (NaL), sodium propionate (NaP), sodium acetate (NaA) and sodium citrate (NaC) at various levels and combinations were stored up to 28 days at 4°C. Addition of sodium lactate alone or in combination with sodium propionate increased shelf life of the patties by decreasing microbiological growth and decreasing negative flavor notes associated with lipid oxidation. Lean color also was improved by addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation by TBA was only slightly affected by treatment addition or storage.
75 citations
TL;DR: The overall polymer productivity of the fermentation was somewhat decreased by low dissolved-oxygen contents, owing to a slower 3HB production rate, which is probably attributable to a reduction of the oxygen-requiring decarbonylation of propionyl-coenzyme A (CoA) to acetyl-CoA.
Abstract: The bacterial copolyester poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) was produced with Alcaligenes eutrophus DSM 545 from glucose and sodium propionate in a fed-batch fermentation with both nitrogen limitation and low dissolved-oxygen concentrations. When the dissolved-oxygen content was kept between 1 and 4% of air saturation during the polymer accumulation phase, the yield of 3-hydroxybutyrate (3HB) monomer from glucose was not affected, but the propionate-to-3-hydroxyvalerate (3HV) monomer yield was two to three times (0.48 to 0.73 mol of 3HV mol of propionate consumed(sup-1)) that observed in a control experiment (0.25 mol mol(sup-1)), where the accumulation-phase dissolved-oxygen concentration was 50 to 70% of air saturation. The overall polymer productivity of the fermentation was somewhat decreased by low dissolved-oxygen contents, owing to a slower 3HB production rate. The effect of a low dissolved-oxygen concentration is probably attributable to a reduction of the oxygen-requiring decarbonylation of propionyl-coenzyme A (CoA) to acetyl-CoA.
69 citations
TL;DR: In this article, the authors used vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 1 or 2% NaP.
Abstract: Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 01 or 02% sodium propionate (NaP) were stored for up to 84 days at 4°C Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC) Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL + 02% NaP Cooked roast beef color was enhanced by addition of NaL alone or in combination with 01% NaP Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients
43 citations
TL;DR: Hamburger patties with or without sodium propionate (NaP; 0.1, or 0.2%) were stored aerobically at 4°C for 0, 1, 2, or 3 days, and evaluated for sensory attributes, Aerobic Plate Counts (APCs), lipid oxidation, pH, and water activity as discussed by the authors.
Abstract: Hamburger patties with sodium lactate (NaL; 0, 3, or 4%) with or without sodium propionate (NaP; 0.1, or 0.2%) were stored aerobically at 4°C for 0, 1, 2, or 3 days, and evaluated for sensory attributes, Aerobic Plate Counts (APCs), lipid oxidation, pH, and water activity. NaL slowed microbial growth; addition of 0.2% NaP to 3% NaL increased antimicrobial effects equal to that of 4% NaL. NaL in combination with NaP reduced lipid oxidation over control or NaL patties. Patties with NaL had higher beef/brothy and beef fat scores and were sweeter, springier, more cohesive, and less crumbly than control patties and addition of 0.2% NaP increased juiciness.
42 citations
TL;DR: Three Na compounds were tested to determine which was best able to treat metabolic acidosis in dairy cows and it was concluded that orally administered NaHCO3 and Na propionate were equally effective in correcting the acid-base balance of blood.
23 citations
TL;DR: Sodium propionate in combination with other processing factors was very effective in preventing C. botulinum toxigenesis: it can be used as a further safety hurdle in the development of shelf-stable meat products.
7 citations
TL;DR: The complex of macrotetrolide pesticides produced by Streptomyces griseus 34/249 under standard growth conditions and supplementing with sodium propionate and KHPO resulted in the production of dinactin, trinactin and tetranactin.
Abstract: The complex of macrotetrolide pesticides produced by Streptomyces griseus 34/249 under standard growth conditions consisted of nonactin, monactin, dinactin and trinactin in the ratio of 8:27:57:8 (by wt). After supplementing with sodium propionate (500mg/60mL of medium) at the beginning of cultivation, a mixture of nonactin, monactin, dinactin, trinactin and tetranactin (3:9:32:56:traces) was formed. Supplementing with sodium propionate and KHPO (500 and 46mg, respectively, per 60mL of medium) resulted in the production of dinactin, trinactin and tetranactin (2:26:72). The addition of sodium acetate or sodium succinate was ineffective in this respect.
5 citations
01 Jan 1997
TL;DR: In this paper, the authors evaluated the shelf life of split top rounds and turkey breast with seven treatments (control, 2.5% and 3% sodium lactate, 0.1 0% sodium propionate, and 0.15% sodium diacetate) at 0, 14, 28, 42, and 56 days of storage.
Abstract: Split top rounds and turkey breasts with seven treatments (control, 2.5% and 3% sodium lactate, 2.5% and 3% sodium lactate with 0. 1 0% sodium propionate, and 2.5% and 3% sodium lactate with 0. 15% sodium diacetate) were cooked to 63'C and 71'C respectively, vacuum packaged, and stored at 4'C. Samples were evaluated at 0, 14, 28, 42, and 56 days of storage for flavor, color, total plate counts, lipid oxidation (TBA), pH, expressible moisture, and Allo-Kramer and WarnerBraztler shear force values (texture). Roast beef flavor was enhanced and roast turkey flavor was depressed in meat treated with salts of organic acids. Addition of sodium lactate alone or in combination with sodium propionate and sodium diacetate increased shelf life of both the roast beef and turkey by decreasing microbial growth and levels of lipid oxidation. Treatments containing sodium diacetate proved most successful in halting microbial growth and Epid oxidation over storage.
4 citations