Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat

The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional properties of goose meat were investigated in this study. It was measured cooking loss (CL), texture and color parameters, and sensory evaluation was carried out. The material were 96 breast muscles (BM, n = 48 with skin and subcutaneous fat and n = 48 without skin) from 17-wk-old "Polish oat geese." The kind of heat treatment and the type of goose meat and interaction the type of meat × heat treatment affected the amount of CL. The lowest value of CL was stated for SV samples. The meat with skin was characterized by a lower shear force value (SF), hardness, gumminess, and chewiness than samples without skin for all cooking methods. There were no differences in SF value for M and S samples with skin. The S samples characterized by the highest value of SF, hardness and the SV meat by the lowest for both kind of meat. The M samples characterized by the higher value of cohesiveness, gumminess and chewiness compare to SV and S meat. All instrumental color parameters were significantly affected by cooking technology (P = 0.001). There were differences in color lightness (L*) of investigated cooked samples. The SV meat had the highest value of L* parameter and was characterized by a lighter color among others. The highest decrease in a* value was stated for S and lowest for SV meat. The SV showed more intense red color than remaining samples. The a* value decreased and b* parameter increases with an increase the heat treatment temperature. The value of b* was higher in S (about 100°C) samples than in raw meat and processed by SV (70°C). From consumer point of view the best color had goose breast muscles subjected to SV process. Considering all tested sensory features, the overall palatability of SV goose samples was rated as excellent, S as very good and M as good.

A Pycnoporus sanguineus laccase for denim bleaching and its comparison with an enzymatic commercial formulation

A laccase from the basidiomycete Pycnoporus sanguineus strain RVAN5 was evaluated for its ability to decolorize synthetic dyes and denim bleaching. Dye color reduction and denim bleaching were monitored at different dye concentrations and incubation times. Dye decolorization by Pycnoporus sanguineus fungal crude extract (FCE) ranged from 80 to 96% within 2-4 h at 25-65 °C. Comparable results were obtained when violuric acid (VA) was added as mediator to the FCE, however, the number of decolorized dyes increased significantly. Dye decolorization rates with VA varied of initial and final optical density (595 nm) values of 2.5-3.0 and 0.2-0.02, respectively. P. sanguineus FCE had no substantial effect on denim bleaching when used alone, notwithstanding, the mixture of FCE with VA (10 mM) showed significant denim color reduction values and considerably higher than those obtained with a bleaching enzyme from a commercial formulation; CIElab values obtained with FCE/VA mixture were of ΔL = 6.4, versus a ΔL 1.4 value obtained with an enzyme from commercial formulation.

Comparison of the Effect of Different Ceramic Alloys and Porcelain Systems upon the Color of Metal-Ceramic Restorations: An In Vitro Study

The exact replication of natural tooth color in a metal ceramic restoration is a challenging fact as its affected by enumerable factors. Research revealing the influence of base metal alloys with different porcelain systems on the color of the restorations have shown minimal interest. The aim of the study was to evaluate the optical influence of different alloys (mainly base metal) and ceramic systems affecting the final color of metal-ceramic restorations. Four commercial ceramic alloys, two Ni-Cr, one Co-Cr and a high-noble alloy were combined with two porcelains in metal-ceramic specimens with a standardized thickness of layers. Ten disc-shaped specimens were prepared for each alloy/porcelain combination. High-noble was used as control group. Only opaque and dentin layers were applied. The specimens were analysed with Spectrophotometer, and data were obtained in the CIELAB color system. The recorded data were analysed with a one-way ANOVA and multiple range test by tukey-HSD procedure to identify the significant groups at 5 % level. The final color of the metal-ceramic specimens were significantly affected by both type of the alloy and the porcelain systems used (P < 0.0001). The Co-Cr alloy-porcelain combination produced least color difference when compared with the high-noble control group. There was significant difference (P < 0.0001) between both the brands of Ni-Cr alloy-porcelain systems. For all the alloy-porcelain combinations VMK 95 porcelain showed minimum color difference compared to the d-SIGN porcelain group.

CONCLUSION

The final color of metal ceramic specimens was influenced both from the type of base metal alloy substructure and from the type of overlying porcelain.