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Articles by Cornel LASLO
Total Records ( 13 ) for Cornel LASLO
  Levente BARA , Codrean POP , Elena HORJ , Andreea IORDACHE , Cornel LASLO and Monica CULEA
  An isotopic dilution gas chromatography - mass spectrometric (ID-GC/MS) techniques was used for amino acids determination in sausage meat. The stable isotope internal standard used was 15N-Methionine. A Trace DSQ ThermoFinnigan quadrupole mass spectrometer coupled with a Trace GC was used. Amino acids were separated on a Rtx-5MS capillary column, 30 m x 0.25 mm, 0.25μm film thickness, using a temperature program from 50°C, 1 min, 6oC/min at 100°C, 4°C/min at 200°C, 20°C/min at 300°C, (3min). The transfer line temperature was 250°C, the injector temperature 200°C and ion source temperature 250°C; splitter: 10:1. Electron energy was 70eV and emission current, 100μA. The amino acids were purified on a Dowex 50W-W8 exchange resin and were derivatized in a procedure following two steps to obtain trifluoroacetyl butyl esters. The identification of amino acids was obtained by using NIST library but also by using amino acid standards. Concentrations of amino acids was determined by using matrix calculation for methionine quantitation.
  Levente H. BARA and Cornel LASLO
  The proteolytic changes in beef and pork during the storage in refrigerated or frozen form have been monitored in order to optimize the storage time and temperatures in storage rooms.
  Mirela JIMBOREAN , Cornel LASLO , Dorin TIBULCA , Constantin BELE , Adela PINTEA , Adriana PAUCEAN and Aurora TIBULCA
  The aim of the present paper is to study the variation of fatty acids content during the ripening of semihard cheese (type Holland), after adding in the milk, used for the coagulation, of a lipolytic enzymes, and the comparison with the data obtained from the analysis of a witness cheese (without enzymes added) obtained and ripen in the same technological conditions. For investigations were collected and analyzed samples at different times during ripening.
  Constantin MOLDOVAN and Cornel LASLO
  To analyze the results on changes in the organoleptic,physicochemical and microbiological processes during storage and disposal of meat products in validity.
  Crina MURESAN , Maria TOFANA and Cornel LASLO
  Changes induced by different cooking processes in levels of HCH and HCH isomers were investigated.Meat samples were analyzed (pork neck). Samples of raw and cooked (cold smoked, hot smoked and pasteurized, grill, baked and pressure cooked) were analyzed. There were some variations in the concentrations of HCH and HCH isomers before and after preparation. The results of this study show that, in general, cooking processes are a means to reduce the HCH and HCH isomers in fatty foods.
  Codrean POP , Levente BARA , Elena HORJ , Andreea IORDACHE , Cornel LASLO and Monica CULEA
  The aim of this work was to establish the extraction procedure, the derivatization method, the separation temperature program, the identification and quantitation of the free fatty acids from meat. A gas chromatography - mass spectrometric (GC/MS) technique was used. The fatty acids were obtained by grounding meat, water and sand and then extraction was performed by mixing chloroform:methanol (2:1) during 30 seconds, at room temperature. The fatty acids were derivatized to obtain methyl esters. A Trace DSQ ThermoFinnigan quadrupole mass spectrometer coupled with a Trace GC was used. Fatty acids were separated on a Rtx-5MS capillary column, 30m x 0.25mm, 0.25μm film thickness, using a suitable temperature program. The identification of fatty acids was obtained by comparison of fatty acids methyl esters (FAME) mass spectra with the mass spectra of FAME kits and of NIST library. Concentrations of fatty acids were calculated by using a proper internal standard.
  Codrean POP and Cornel LASLO
  The lipolytic changes in beef and pork during the storage in refrigerated or frozen form have been monitored in order to optimize the storage time and temperatures in storage rooms.
  Mirela JIMBOREAN , Cornel LASLO , Dorin TIBULCA , Adriana PAUCEAN and Aurora TIBULCA
  Not available
  Codreanu L. POP and Cornel LASLO
  During the preparation and storage of meat products the spontaneous oxidation of lipids is the main reaction responsible for the deterioration of the organoleptic qualities (colour, flavour, texture changes ) and of the nutritional qualities (loos of essential fatty acids, loos of nutritional value). The tallow contains polyunsaturated acids which, during the storage, suffer a spontaneous oxidation, so that the expiry date depends on the content of polyunsaturated fatty acids, on the temperature and time of storage. The content of polyunsaturated fatty acids is crucial for the oxidation stability. The oxidation process may occur even at a very slight activity of water because the migration of hydrophobic compounds does not depend on its mobility. The temperature is also a crucial factor which accelerates the spontaneous oxidation in fats.There have been examined 10 samples extracted from sausage (brand name: Carnat Trandafir) and salami (brand name: Salam de vara), during preparation and storage at 10- 12°C. The physical and chemical assessment has been performed on samples taken before the thermal treatment, at delivery, after 3 days of storage at 10-12°C and at the end of the validity time. From physical and chemical point of view, it has been determined the free acidity, theperoxide rate and the Kreiss reaction, by using the standard methods. The free acidity increases during the preparation and storage from 0.20 to 0.35g %, the peroxide rate increases from 0.015 to 0.045 g I % and the Kreiss reaction was negative for all examined samples. The oxidative and hydrolytic changes of fats contained in half-smoked meat products show a slow increase of the physical and chemical parameters which have been studied (free acidity and the peroxide rate). This extremely slow evolution as compared to the fats degradation in the case of meat which has not suffered a thermal treatment may be explained, on one hand, by the inactivation of the lipolytic enzymes as a consequence of the thermal treatment, and on the other hand, by the dissolving process in fats of some fat-soluble compounds of smoke, which act in a protecting manner on the fat particles and protects them from a more advanced oxidation.
  Levente H . BARA and Cornel LASLO
  During the thermal treatment meat and meat products suffer significant changes which lead to the improvement of their organoleptic proprieties (texture, colour, flavour), of their digestibility and to the increase of the digestive use ratio. By heating of meat there occur physical and chemical changes of the muscular proteins which, in their turn, have an influence on the water retention capacity, pH value and ions redistribution. Following to the thermal treatment up to 100°C the most important changes occur in proteins which are denaturised. The denaturation process leads to a structural change of proteins but preserves their integrity and respectively their molecular weight. There have been performed physical and chemical analyses in order to assess the progress of proteolysis on 10 samples of sausage (brand name: Carnati trandafir) and 10 samples of salami (brand name: Salam de vara), during fabrication and storage at 10-12° C up to their expiry date. There have been assessed: the water content, pH value, total nitrogen, proteins content, ammoniacal nitrogen content and the protein splitting rates by standardized methods. During the fabrication of meat products the pH value changes in accordance with thefabrication phase and with the proteolytic changes suffered by meat, half-finished products, filling paste and the final product in a range from 5.85 up to 5.93 and from 6.11 to 6.23 during the storage. During the fabrication and storage as final product, the water content decreases from 68.3 to 49.5 %. The total nitrogen content decreases during the fabrication and storage from 54.9 to 53.1 for the sausage brand Carnat Trandafir and from 52.9 to 49.5 % forthe salami brand Salam de vara. There has been recorded a proportional decrease of the proteins content. The ammoniacal and urea nitrogen moderately increase up to the delivery and intensively during the storage. The value of the protein splitting rates changes proportionally with the values of urea and ammoniacal nitrogen and in inverse ratio to the total nitrogen content. The proteolytic activity is not highlighted during the thermal treatment process due to the inactivation of some proteolytic enzymes but after fabrication and during the storage the proteolytic activity increases and is characterized by a decrease of total nitrogen and an increase of urea and ammoniacal nitrogen and of the proteins splitting rates.
  Constantin MOLDOVANU and Cornel LASLO
  Were carried out research on establishing correlations between storage conditions (temperature, time, humidity, organoleptic character, freshness) and validity period. Storage conditions such as humidity, shelf life, temperature and ventilation facilities, affecting the quality of meat products through organoleptic changes, physicochemical and microbiological they may suffer. Not observed when temperature, humidity and ventilation in storage space may occur a number of changes of organoleptic deterioration, including: the emergence of a sticky deposit on the surface of the membrane and mold colonies who often do not exceed the surface membrane, so do not enter in the product (lack of ventilation in hastening the emergence of these particular organoleptic changes). Also representative of physical changes occur as the product weight decrease due to water evaporation constitution. Organoleptic changes were pursued, physicochemical and microbiological two types of meat (sausage Rose and Parizer) during storage at 10-12°C, ie 4-6°C, relative humidity 75- 80% during validity. Correlating with the storage conditions during storage and organoleptic characters of dissolution, valid, based on investigations organoleptic, physico-chemical and microbiological, organoleptic changes occur is found after 10 days at Rose and sausage samples after six days in Parizer. These changes are more intense when stored at higher temperature and humidity values and appear to over 35 mg% ammonium nitrogen and amino nitrogen 250 mg%. Regardless of storage conditions, it appears that during this period in both products studied under physico-chemical aspect is noted a decrease in water content, fat, protein substances, collagen and starch, the amount of ammonia, amino nitrogen and salt growing. These changes are more intense if the product storage temperature and higher humidity. Correlating changes in the physico-chemical organoleptic and microbiological recommend maintaining the validity of 10 days for products semysmocked and 6 days for freshment.
  Crina MURESAN , Maria TOFANA , Sonia SOCACI , Anamaria POP and Cornel LASLO
  Multiresidue methods, which allow the identification/quantification of residues of different analytes at the same time, are advantageously used for monitoring purposes. The multiresidue analysis of OCPs in fat and meat samples involves several steps, first of all the selective extraction of the residues from the homogenized matrix. This work describes the optimization and validation of a multiresidue GC/MS method for the quantification of 18 OCPs in meat samples. An automated system allowed the extraction of 6 samples simultaneously with small volumes of solvent over a 24-hour period. Prior to the analysis, a rapid simple clean-up procedure by SPE (florisil, C18 cartridge) was carried out.An Shimadzu GC-MS System QP-20101, equipped with Autosampler AOC 5000 (Combi Pal). The chromatographic separation was achieved on a 50 m x 0.32 mm i.d. ZB- 5ms capillary column (Phenomenex, USA) with 0.25 μm film thickness. Both data acquisition and processing were accomplished by software GC-MS . Solution Version 2.3.(Shimadzu Corporation) Performance parameters were determined to optimize the GC-MS method (R2, RSD%, limit of detection) as follows:
• the split ratio of 5:1 was chosen by analysis of standard solutions in <SCAN>;
• the ion has been identified and major reference ions, used for identification and dosage using libraries of NIST 127 and NIST 147 spectra;
• we tried increase susceptibility to MS by implementing a quantitative method for determining <SIM>;
• the detection limit was determined by the analysis of the decreasing concentrations <SIM> using the major ions.
  Levente BARA , Codrean POP , Elena HORJ , Andreea IORDACHE , Cornel LASLO and Monica CULEA
  An isotopic dilution gas chromatography - mass spectrometric (ID-GC/MS) techniques was used for amino acids determination in sausage meat. The stable isotope internal standard used was 15N-Methionine. A Trace DSQ ThermoFinnigan quadrupole mass spectrometer coupled with a Trace GC was used. Amino acids were separated on a Rtx-5MS capillary column, 30 m x 0.25 mm, 0.25μm film thickness, using a temperature program from 50°C, 1 min, 6°C/min at 100°C, 4°C/min at 200°C, 20°C/min at 300°C, (3min). The transfer line temperature was 250°C, the injector temperature 200°C and ion source temperature 250°C; splitter: 10:1. Electron energy was 70eV and emission current, 100μA. The amino acids were purified on a Dowex 50W-W8 exchange resin and were derivatizated in a procedure following two steps to obtain trifluoroacetyl butyl esters. The identification of amino acids was obtained by using NIST library but also by using amino acid standards. Concentration of amino acids was determined by using matrix calculation for methionine quantitation.
 
 
 
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