ascorbic-acid and brine

Seagrasses, which are considered among the most ecologically valuable and endangered coastal ecosystems, have a narrowly limited distribution in the south-east Pacific, where Zostera chilensis is the only remaining relict. Due to water scarcity, desalination industry has grown in the last decades in the central-north coasts of Chile, which may be relevant to address in terms of potential impacts on benthic communities due to their associated high-salinity brine discharges to subtidal ecosystems. In this work, we assessed ecophysiological and cellular responses to desalination-extrapolable hypersalinity conditions on Z. chilensis. Mesocosms experiments were performed for 10 days, where plants were exposed to 3 different salinity treatments: 34 psu (control), 37 psu and 40 psu. Photosynthetic performance, H

Topics: Ascorbic Acid; Chile; Ecosystem; Hydrogen Peroxide; Magnoliopsida; Pacific Ocean; Risk Assessment; Salinity; Zosteraceae

Topics: Alismatales; Ascorbic Acid; Chlorophyll A; Hydrogen Peroxide; Salinity; Salts

In this study we developed new extraction and detection methods (using HPLC-UV and LC-MS), making it possible to analyze the smoke phenol syringol and its oxidation products nitrososyringol, nitrosyringol, and the syringol dimer 3,3',5,5'-tetramethoxy-1,1'-biphenyl-4,4'-diol, which were identified in heated meat for the first time. Preliminary brine experiments performed with different concentrations of ascorbic acid showed that high amounts of this antioxidant also resulted in almost complete degradation of syringol and to formation of the oxidation products when the brines were heated at low pH values. Heat treatment (80°C) and subsequent simulated digestion applied to meat samples containing syringol, ascorbic acid and different concentrations of sodium nitrite produced 3,3',5,5'-tetramethoxy-1,1'-biphenyl-4,4'-diol even at a low nitrite level in the meat matrix, while nitroso- and nitrosyringol were isolated only after the digestion experiments. Increasing amounts of oxygen in the meat matrix decreased the syringol concentration and enhanced the formation of the reaction products in comparison to the samples without added oxygen.

Topics: Animals; Antioxidants; Ascorbic Acid; Biphenyl Compounds; Cattle; Food Handling; Hot Temperature; Hydrogen-Ion Concentration; Meat; Meat Products; Nitrites; Nonlinear Dynamics; Pyrogallol; Red Meat; Salts; Swine

Semimembranosus (SM) and Semitendinosus (ST) muscles from 8 mature cows were used to evaluate the effect of marination, power of microwave heating, and internal temperature of cooking on the quality of calibrated beef roasts. Four treatments, using combinations of power (182W and 654W) and temperature (60 and 80°C) were applied to marinated (10% added brine: salt, sodium lactate, lactose, and ascorbate) and control roasts from SM (15×5×3cm) and ST (10×4×3cm) muscles in a 2×2×2 factorial arrangement. Microwave cooking was heterogeneous resulting in a gradient of temperatures within the roasts. Either high or low microwave power were appropriate for cooking ST roasts, but SM roasts cooked at 654W showed higher cooking losses, and lighter and less red cooked color than 182W. Cooking to 80°C increased cooking and color losses in both muscles and decreased tenderness of SM roasts compared with 60°C. Marination can be used successfully to enhance beef tenderness of ST and SM muscles cooked in microwave.

Topics: Animals; Ascorbic Acid; Cattle; Color; Cooking; Lactose; Meat; Microwaves; Muscle, Skeletal; Salts; Sodium Chloride; Sodium Lactate; Stress, Mechanical; Temperature; Water