bluuebunny/crossref_metadata_2025 huggingface dataset:
Determination of a thermal process schedule for guava (Psidium guajava Linn.)
Authors: NATH N. , RANGANNA S.
Published: July 2010

A thermal process schedule for guava canned in syrup has been evolved on the basis of inactivation of pectinesterase (PE) which was found to be more heat resistant than peroxidase. The values for thermal inactivation and thermal resistance of PE in syrup homogenate containing guava pulp and sugar syrup in the ratio of 11:6 and total soluble solids content of 20% at pH 4.0 were respectively. The F value of 1 was equivalent to 1.69 D. In commercial canning, a 2.5 D process is recommended which ensures a microbiologically safe and organoleptically acceptable product.

Process time was calculated both by graphical and formula methods. Calculation by the formula method using slopes of heating and cooling curves plotted on semilog paper by least squares analysis, and fh/U:g tables for actual values of jc gave process times very close to those obtained by the graphical method. The process times required at different initial and processing temperatures are given.

To minimize viscosity increase in the covering syrup during storage, firming of guava in 1% calcium chloride solutions for 30 min prior to canning is suggested. In addition, use of covering syrup containing 0.125% ascorbic acid with or without citric acid (0.06%) yields a product of good colour, texture and flavour.
Aqueous processing of lupin seed
Authors: AGUILERA J. M. , GERNGROSS M. F. , LUSAS E. W.
Published: July 2010

Processing of two species of lupin seed by an aqueous extraction process has been explored and the resulting products have been examined. It has been shown that aqueous processing is an effective method for the separation of oil, protein and alkaloids of lupin seeds.
Occurrence of Aspergillus spp. and aflatoxins in commercial mushroom compost
Authors: MACFALL JANET S. , BEAN G. A. , DEAHL K. L.
Published: July 2010

One hundred and thirty‐three isolates of Aspergillus spp. were collected from commercial mushroom houses. Aflatoxins were detected in three samples of compost. Seventy‐three per cent of the isolates produced aflatoxins in liquid media. Aflatoxins were produced on sterilized and pasteurized compost plus the components of compost including rye grain, corn cobs and commercial spawn; 24°C was a more favourable temperature for aflatoxins than 14°C. Aflatoxin production varied with isolate, substrate and temperature and ranged from no aflatoxins to all four aflatoxins B1, B2, GI and G1.
Quality characteristics of physically refined soyabean oil: effects of pre‐treatment and processing time and temperature
Authors: JAWAD I. M. , KOCHHAR S. P. , HUDSON B. J. F.
Published: July 2010

Conventional alkali refining of edible oils is being replaced progressively by physical refining, which offers improved yields, reduced processing times and few by‐product problems. The variables involved in physical refining‐ pre‐treatment, processing time and processing temperature‐have been studied on a laboratory scale for the refining of soyabean oil, and related to the quality characteristics of the refined products. The best results are obtained with phosphoric acid degummed, partially bleached oil processed at up to 250°C for not more than 2 hr. Higher temperatures and longer times lead to quality defects such as loss of stability, increased viscosity, darkening and chemical changes reflected in reduction of iodine value and increase in free fatty acids.
A comparison of the binding properties of fish flesh
Authors: WEINBERG Z. G.
Published: July 2010

Binding properties of loaves prepared from the flesh of ten fish species were evaluated on the basis of visual scores for binding and instrumental measurements of tensile strength. The volume of liquor released on cooking and its content of solids and proteins weremeasured. The only parameters that corresponded with the binding properties were the moisture and fat content of the raw materials. Fish flesh with high fat content (and low moisture content) did not bind well. Bluefish exhibited a big variability with regard to its binding properties, and this corresponded with its variability in fat and moisture content.
Effect of salting and roasting on the lipids of Iranian pistachio kernels
Authors: KASHANI GHASSEM G. , VALADON L. R. G.
Published: July 2010

The simple lipids which make up 95% total lipids of Iranian pistachio kernels were identified as sterols and their esters; mono‐, di‐ and tri‐glycerides; and free fatty acids while the complex lipids were sterolglycosides; mono‐ and di‐galactosyldiglycerides; cardiolipin, phosphatidyl‐choline, ‐ethanolamine, ‐serine and ‐inositol; sphingolipid and phosphatidic acid. After salting and roasting, there was an increase in free fatty acids and in phosphatidic acid. Total fatty acids made up of C14:0, C16:0, C18:1, C18:2, C18:3 and C20:O were not significantly altered after roasting, nor was the iodine value, nor the malonaldehyde content. However, the peroxide value was increased.
Thin‐layer air drying of soybeans and white beans
Authors: HUTCHINSON D. , OTTEN L.
Published: July 2010

A thin‐layer air drying apparatus was designed and constructed to determine the drying characteristics of various agricultural and food products. The equipment was designed to monitor the weight loss during drying and to operate over a practical range of air temperatures and humidities. This paper presents a description of the apparatus and an evaluation of its performance. The results of studies conducted to determine the thin‐layer drying behaviour of soybeans and white beans are included.
Modelling of multiple‐effect falling‐film evaporators
Authors: ANGELETTI SANDRO , MORESI MAURO
Published: July 2010

The classic mathematical model of multi‐effect evaporators operating in forward flow was combined with an accurate estimation of the overall heat transfer coefficient (HTC) in falling‐film evaporators. For this correlation developed by Narayanamurthy & Sarma (1977) has been used. It was possible also to estimate the order of magnitude of the fouling factor (Rd). Finally, the design of an orange‐juice double‐effect falling‐film evaporator (DEFFE) system was carried out according to two different strategies.
Influence of nitrite addition and gas permeability of packaging film on the microflora in a sliced vacuum‐packed whole meat product under refrigerated storage
Authors: NIELSEN H. ‐J. S.
Published: July 2010

Three batches of cured, smoked and cooked pork loins were prepared without nitrite and with 100 or 200 ppm nitrite. The product was sliced, vacuum packed and stored at 2°C, 5°C and 10°C. Part of the product was packed in a conventional film, a polyamide/polyethylene film, and part of it in two films with lower gas permeabilities. Nitrite inhibited the growth of Brocothrix thermosphacta and Enterobacteriaceae at all temperatures. This resulted in a lower growth rate and/or lower maximum counts. Reducing the gas permeability of the film in the absence of nitrite did not influence the growth of B. thermosphacta. An effect of increasing anaerobic conditions was, however, seen in conjunction with 100 pprn added nitrite at both 5°C and 10°C. The Gram‐positive cocci were not affected by the addition of nitrite but were soon overgrown by the competing flora. The insensitivity of the lactic‐acid bacteria to nitrite and microaerophilic conditions resulted in these bacteria constituting a larger proportion of the total flora in batches with nitrite and/or packaging films with reduced oxygen permeabilities.
Muscle fibre orientation and its effect on measurements of tenderness of bovine longissimus dorsi muscle
Authors: MURRAY A. C. , JEREMIAH L. E. , MARTIN A. H.
Published: July 2010

The muscle fibre orientation within a particular cooked beef steak was found to vary considerably and to be markedly affected by vacuum packaging, freezing and/or cooking. Shear force values, initial‐bite tenderness (panel) and cooking loss were highly dependent on, and overall tenderness (panel) was only slightly dependent on muscle fibre orientations. These measures were affected by fibre orientation to a greater extent in tough than in tender meat. At each of three fixed muscle fibre orientation, correlations between tenderness measures were significant (P<0.05), their magnitude depending on the fibre orientation. At a fixed fibre angle correlations of tenderness measures with cooking losses were not significant. However, on a withinanimal basis, cooking loss was related to shear value and to initial‐bite tenderness apparently through an effect of fibre orientation. This effect may constitute a major source of variation in the measurement of tenderness and cooking loss.
Development of an improved soya protein‐lipid film
Authors: CHUAH E. C. , IDRUS A. Z. , LIM C. L. , SEOW C. C
Published: July 2010

Soya protein‐lipid film, an oriental food material, as traditionally prepared is limited in methionine and has inferior physical properties. A simple modification to the traditional method of preparation, involving addition of DL‐methionine and glycerol to soya milk before film formation, yielded a product which was nutritionally improved and obviated the need to reconstitute it.
Palatability of meat from electrically stimulated carcasses of yearling and older entire‐male and female sheep
Authors: KIRTON A. H. , WINGER R. J. , DOBBIE J. L. , DUGANZICH D. M.
Published: July 2010

Pasture‐fed male and female sheep ranging in age from yearling to more than 4 years old were slaughtered at various times throughout the year. Carcasses were electrically stimulated and frozen.

Flavour and odour of the cooked meat were evaluated with three different taste‐testing procedures: an analytical laboratory taste panel, an in‐house consumer taste panel and a mass consumer taste panel. Tenderness was assessed with both a tenderometer and the in‐house consumer taste panel.

None of the panels found any differences between the meat from yearling rams or ewes. The laboratory panel detected foreign flavours more commonly in the meat from older rams than older ewes. These foreign flavours were not considered objectionable by the other two taste panels; in fact, meat from the older rams was often preferred to the meat from the older ewes. There were no differences in objective tenderness among sheep from any age group. Taste panel results, however, showed meat from the older sheep to be less tender than that from the yearling sheep, but found no sex‐related differences in tenderness between the mutton of similar‐aged animals.
Hygroscopic behaviour of freeze dried bananas
Authors: LIMA A. W. O. , CAL‐VIDAL J.
Published: July 2010

The hygroscopic behaviour of freeze dried bananas at several temperatures is presented. The adsorption isotherms were of sigmoid shape and the particle size of the freeze dried materials did not affect the general isothermal behaviour. The limits for caking were found at a water activity (aw) of about 0.33 at 38°C. The results fit the Henderson equation quite well at the four temperatures under test.
Extrusion of defatted soy flour‐hydrocolloid mixtures
Authors: BOISON GLADYS , TARANTO MICHAEL V. , CHERYAN MUNIR
Published: July 2010

Defatted soy flour containing low levels of added hydrocolloid (either sodium alginate or methylcellulose) was thermoextruded in a laboratory single‐screw extruder, and the effect of operating parameters on selected textural properties (maximum peak force, determined in an Ottawa Measuring (OTMS) cell, and chewiness) and physical properties (bulk density and water absorption capacity) were studied. Adding sodium alginate generally increased OTMS peak force, chewiness and water absorption capacity and increased bulk density. Extruding at a feed moisture content of 22% w/w resulted in the best properties, regardless of the levels of other independent variables. Maximum force and chewiness were positively correlated while bulk density and water absorption capacity were negatively correlated to each other.
Functional aspects of blood plasma proteins.
Authors: HOWELL NAZLIN K. , LAWRIE R. A.
Published: July 2010

Porcine plasma proteins were fractionated by ion‐exchange chromatography on DEAE‐Sephadex using continuous ionic gradient elution. The separation was scaled up to produce gram quantities of three fractions, by stepwise elution. Subsequent diafiltration resulted in fractions of high protein content. The whole plasma, serum and the resultant fractions, and commercially available dried plasma, were characterized by polyacrylamide gel electrophoresis.
Organoleptic assessment of full fat soy flour in various indigenous products
Authors: GANDHI A. P. , MISHRA V. K. , ALI N.
Published: July 2010

Full fat soy flour was blended with cereal, millet or pulse flours to make a variety of Indian traditional products. It was judged by a trained panel that all the products, namely ‘chapati, ‘puri’, ‘pakoda’, ‘sev’, ‘bread pakoda’, ‘soy‐peanut crisp’, ‘burfi’, ‘mysore pak’ and ‘halwa’ wcre all acceptable with no significant differences among the products.
The relationship of bacterial numbers and types to diamine concentration in fresh and aerobically stored beef, pork and lamb
Authors: EDWARDS R. A. , DAINTY R. H. , HIBBARD C. M.
Published: July 2010

Bacterial numbers and putrescine and cadaverine concentrations were measured in intact beef, pork and lamb and minced beef at retail and during aerobic chill storage at 5°C. Putrescine concentrations increased consistently with ‘total’ aerobic viable count (TAVC) but cadaverine concentrations increased only when high numbers of presumptive Enterobacteriaceae were present. Significant changes in diamine concentration did not occur until the TAVC exceeded 4.2 × 107/cm2 or g when the meat was clearly spoiled. Changes prior to the onset of spoilage were not sufficient for their use as a predictive indicator of the acceptability of the meat.
Rapid approximate estimation of volatile amines in fish*
Authors: STOREY R. M. , DAVIS H. K. , OWEN D. , MOORE L.
Published: July 2010

The application of readily available solid state gas sensors to the measurement of the trimethylamine and dimethylamine content of fish and fish products is described. The method provides data with an accuracy and precision which are adequate for many purposes, especially for screening relatively large numbers of samples and has the advantage of being cheap and requiring only a small amount of sample. Some other potential applications of the gas sensors are also discussed.
Observations on the effect of age and sex on the nitrogen factor of chicken carcass parts including the edible offals
Authors: THOMAS N. L. , GREY T. C. , JONES J. M. , ROBINSON D. , STOCK S. W.
Published: July 2010

The results of recent studies of the effect of age and sex on the proximate composition of chicken carcass parts, including the edible offals and blood, derived from a commercial broiler strain have been used to calculate the nitrogen content of each part as a percentage of the fat‐free meat, The resultant nitrogen factors are discussed in relation to the analytical determination of the meat content of products containing chickcn meat or edible offals.
The quality of sirloin from zeranol implanted steers
Authors: NUTE G. R. , DRANSFIELD E.
Published: July 2010

Twelve Friesian steers were implanted with 36 mg of zeranol approximately 90 days prior to slaughter, whilst twelve non‐implanted steers acted as controls. At 18–22 months, implanted animals reached 490 kg, 23 days earlier than the controls, at a similar fatness. Implantation had no effect on pH, colour, intramuscular fatness or connective tissue content of the raw M. longissimus fumborum. There was no indication that lean meat, which would result from commercial production after implantation, would be inferior in texture, flavour, juiciness or less acceptable than fatter meat.
Osmotic concentration of potato.
Authors: LENART A. , FLINK J. M.
Published: July 2010

A study was conducted to determine what conditions define the equilibrium state between potato and osmosis solution for an osmosis concentration process. It was shown that at equilibrium, there is an equality of water activity and soluble solids concentration in the potato and in the osmosis solution. Rinsing the surface of the potato after osmotic concentration was shown to significantly reduce solids gain and soluble solids concentration in the potato, thus resulting in a sizeable increase in the potato water activity.

When water loss, solids gain, change of water activity and economics are considered, the optimal conditions for an equilibrium osmosis with sucrose would use a 50% solution at a solution/solids ratio of 4. Uptake of solids during sucrose‐based osmosis results in 75% of the soluble solids in the equilibrated potato coming from the osmosis solution. A comparison of various osmosis solutions at a 60% total solids level shows that mixed sucrose‐salt solutions give a greater decrease of water activity than the pure sucrose solution, even though the mass transport data are similar, this undoubtedly being due to the uptake of salt.

A model has been developed for calculation of osmosis mass transport data and water activity for osmotic concentration to equilibrium in sucrose solutions for the concentration range 10–70% and solutionlsolids range of 1–10. The mass transport data can be calculated with an average error < 4%. Water activity can also be predicted with good accuracy for the range of parameters normal for osmosis concentration processes. The proposed model was also able to predict osmosis mass transport data and water activity data for short, non‐equilibrium osmosis times.
Osmotic concentration of potato.
Authors: LENART A. , FLINK J. M.
Published: July 2010

The spatial distribution of solids and moisture depends on a number of factors, such as solute type, solution concentration, osmosis time, osmosis temperature and solution agitation. The spatial distribution was characterized by two terms: (i) the depth of penetration of the osmosis effect (e.g. depth to which solids concentration is higher than that found in the original tissue), and (ii) the moisture content of the surface relative to the initial moisture content. It was shown that to obtain usable distribution information, shrinkage of the sample which is occurring in the osmosis process must be considered in the calculations.

Osmosis distribution curves were very different for osmosis in sucrose or in salt solutions. A model based on the development of a compacted surface tissue layer and on the presence of a liquid surface film for non‐agitated systems is used to explain observed behaviour for osmosis in concentrated sucrose solutions. Osmosis in salt solutions is shown to follow a much different model, in which a significant salt transport occurs. Sucrose/salt mixtures show behaviour characteristics typical for osmosis in each of the pure solutes.

On the basis of these models, the improved osmosis behaviour and improved product quality reported in the literature for products osmosed in mixed sucrose‐salt solutions having sucrose concentrations above 40% is discussed.
Improvement of colour stability of pear juice concentrate by heat treatment
Authors: PETROPAKIS H. J. , MONTGOMERY M. W.
Published: July 2010

Clarified pear juice concentrates were prepared from ascorbic acid treated juices that had been boiled for 0, 1, 2, 3 and 5 min and an unheated control. Boiling of pear juice for 1 min was required for complete inactivation of pear juice polyphenol oxidase (EC 1.14.18.1, monophenol monooxygenase). During 6 months of storage at 0,20 and 38°C concentrates prepared from boiled juice were characterized by greater colour stability as indicated by slower rates of browning and changes in the Hunter ‘L’ values when compared to these changes in concentrates prepared from unheated juice.

Colour stability of the concentrates was also improved by storage at 0°C.
A pulsed low‐resolution NMR study of water binding to milk proteins
Authors: BROSIO E. , ALTOBELLI G. , DI NOLA A.
Published: July 2010

Pulsed low‐resolution NMR was used to study water binding to the milk proteins: casein, albumin and y‐globulin. The non‐exponentiality of the spin‐echo decay curves of water was exploited to determine the water mobility as well as the abundance of bound and free water in different samples, obtained by adding progressive amounts of water to 1 g of dry protein. The results obtained are discussed in relation to those obtained for the hydration mechanism of powdered milk.
Effects of using defatted gluten as a substrate for solubilization with sodium hydroxide
Authors: BATEY I. L. , GRAS P. W.
Published: July 2010

When vital wheat gluten is treated with 0.25 M sodium hydroxide, its solubility is greatly improved, permitting a protein solution in excess of 100 mg/ml in water. This product has proved useful for industrial and food uses, but for use in bland foods it suffers from the disadvantage of possessing a soapy taste. In an attempt to overcome this problem, flour was defatted by solvent extraction and gluten was handwashed from it. When this defatted gluten was treated with alkali under similar conditions, it lacked the soapy taste but it was rendered soluble to the extent of only 20–30 mg/ml. Alkali treatment of defatted gluten or normal gluten resulted in the deamidation of approximately the same amount of the total glutamine + asparagine residues in either case. The lack of solubility of the alkali‐treated defatted gluten is attributed to the absence of sodium salts of fatty acids. It is proposed that the effectiveness of sodium hydroxide in solubilizing normal gluten is derived from the hydrolysis of the lipids present in gluten to their respective fatty acid salts. If the same high degree of solubility is to be retained, methods other than the treatment of defatted gluten must be used to overcome the flavour problem where necessary.
Effects of calcium pre‐treatments and freezing rates on fluid loss from plantain products
Authors: OLORUNDA A. O. , TUNG M. A.
Published: July 2010

Ripe plantain slices treated with calcium chloride (0, 1360 or 2700 ppm Ca) solutions were packed one layer thick in flexible pouches prior to freezing in still air at −18 to −20°C, liquid immersion at −18 to −20°C, and cryogenically in liquid nitrogen. A new technique in which the extent of fluid loss from thawed plantain slices could be associated with tissue damage was used to assess quality of the thawed plantain slices. Plantain frozen in liquid nitrogen had the least fluid loss followed by liquid immersion and still air feezing. Treating with calcium ions prior to freezing significantly reduced fluid loss in all freezing methods used. In another experiment the treated plantain slices were frozen in still air −18 to −20°C followed by sensory evaluation of the thawed slices after frying in hot peanut oil. Calcium also significantly increased firmness in the treated slices compared to the control and there were no adverse effects on flavour and appearance. The techno‐economic implications of the study are discussed.
Effect of ice and cold storage on the chemical and technological characteristics of Egyptian crab meat
Authors: AMAN M. B. , MOUSTAFA E. K. , ZOUEIL M. E. , GHALY M. H.
Published: July 2010

Effect of ice and cold storage at 4°C on the chemical and technological characteristics of one of red local Egyptian crab (Carcinw meanas) has been studied. Such studies involved the determinations of pH values, moisture, total nitrogen, protein nitrogen, ether extract, acid value, thiobarbituric acid value (TBA) and total bacterial count (TC). It has been found that the shelf life of ice stored crabs was 2 days. Raw crabs stored at 4°C can be kept without any deterioration for 8 days. Dipping of raw crab in 20 ppm chlorotetracycline (CTC) for 20 min raised the keeping period at 4°C up to 11 days. Cooked crabs can be stored at 4°C without any spoilage for 14 days. However, dipping of cooked crabs in 20 ppm of CTC for 20 min increased the keeping period to 17 days.
Composition of shrimp by‐catch fish from the Gulf of California and effects on the qualities of the dried salt fish cake product
Authors: POULTER N. H. , POULTER J. M.
Published: July 2010

The gross chemical and physical characteristics of a range of common fish species found in shrimp by‐catch from the Gulf of California have been studied. These fish represented about 90% by weight of all fish species found in the by‐catch. The crude protein, fat, moisture and ash contents were all found to be within the normal ranges for demersal teleosts, though fat contents of several were as high as 6%. The heterogenous nature of the by‐catch fish species was also apparent from a wide range in lengths and weights, and variation in the colours and textures of their flesh. These factors may necessitate pre‐selection of fish types destined for specific food products. Dried salt fish cakes were prepared from two of these fish species that had been manually and acid eviscerated. Cakes from acid eviscerated fish minces to which 10–15% crude salt had been added dried well and were found to be as acceptable in taste panel trials as those from manually eviscerated fish minces prepared in the traditional way with higher additions of crude salt.
A preliminary evaluation of the Super‐Scan meat analyser for the analysis of poultry meat
Authors: DAVIES A. M. C. , GEE M. G. , GREY T. C.
Published: July 2010

The Super‐scan meat analyser measures protein, fat and moisture on an homogenate of the sample by infrared absorption in the transmittance rather than the reflectance mode. A preliminary evaluation of the instrument using fifty‐two samples of chicken or turkey meat indicated that the instrument gave reliable results for fat but not for protein and moisture. Regression equations were obtained from the combined data and used to correct the protein and moisture results. These equations were tested on a further twenty‐eight samples of turkey meat and the results obtained demonstrated that the instrument could be used for the rapid analysis of poultry meat.
Texture and mechanical properties of prok backfat
Authors: DRANSFIELD E. , JONES R. C. D.
Published: July 2010

A puncture test for measuring the firmness of backfat is described for use in studies of the effects of changes in animal production, and meat processing on the quality of fatty tissue. The operating and recording conditions were chosen from sensory deformation characteristics used in firmness evaluation when pressing fat with the index finger. On average, assessors exerted aaaximum force of about 30 N and caused a deformation of 4 mm in 2 sec and the best predictor of firmness was the maximum deformation they applied. Mechanical properties of the fats were determined by stress relaxation and the modulus 2.5 sec after compression was about 80 × 104 for hard and < 3 × 104 N/m2 for soft fat at 3°C and the logarithm of the modulus was linearly related to the subjective firmness rating.

In the puncture test, the forces required to drive a stainless steel punch (3.5 mm in diameter) 2.5 or 4.0 mm into backfat at 3°C at 2 mm/sec correlated well (r > 0.8) with firmness rating and five replicate determinations using the punch proved more discriminating than a panel of four assessors. A combination of the forces required on inner and outer layers of fat accounted for 93% of variation in firmness assessments.
Hydrocyanic acid levels in fermented cassava
Authors: TINAY A. H. EL , BURENG P. L. , YAS E. A. E.
Published: July 2010

The extent of loss of hydrocyanic acid during the fermentation of cassava tubers selected from both sweet and bitter varieties in the traditional method (whole unpeeled tubers) compared with the fermentation of peeled tubers and crushed pulps with or without the addition of water. Although the traditional fermentation is terminated after 3–4 days, in this study the fermentation was allowed to proceed for 8 days. Loss of cyanide from the whole tubers was 8047% after 8 days and was only 51–53% after 4 days. Loss of cyanide from the whole sweet tuber was not significant after 5 days. The loss of cyanide from the peeled tubers was comparable to the whole tubers after 8 days of fermentation. However, there was a marked decrease in free cyanide in the 1st day of fermentation of the peeled tubers compared to whole tubers. The loss in cyanide in the crushed pulp, which occurred primarily in the 1st day, appears to be due to the action of endogenous linamarase rather than hydrolysis by fermentation. When water is added to the crushed pulp the reduction in cyanide was 83–91% with marked decrease in bound cyanide in the 1st day of fermentation. It seems that autohydrolysis is enhanced by addition of water to the crushed pulp.
Ripening and spoilage of sugar salted herring with and without nitrate.
Authors: KNØCHEL SUSANNE , HUSS H. H.
Published: July 2010

Microbial and chemical changes during ripening with and without nitrate and spoilage of sugar salted (barrel salted) herring were studied using fish from different fishing grounds and different initial quality and fat content. The fish were stored for ripening at 4–6°C for 18 months.

The microbial activity in the barrels during ripening was generally low. The flora, which was predominantly aerobic, did not change much during storage and consisted mainly of moderately halophilic gram negative rods (∼ 70%), gram positive cocci (∼ 20%) and yeast (∼ 3%). Some of the microorganisms present were able to reduce trimethylamine‐N‐oxide (TMAO), but none attacked sucrose, which is the sugar added to the curing salt in the barrels. There was no correlation between TMAO reduction and ripening.

As both the viable counts and, sometimes, the composition of the microflora could vary considerably in barrels classified as normal, the microorganisms are considered to play a minor role in the ripening process.

Two types of microbial spoilage have been identified. The most common type, characterized by development of sour, sour/sweet or putrid off odours and flavours, was caused by growth of a gram negative obligate anaerobic halophilic organism. A second type of spoilage, characterized by development of fruity off odour, was caused by growth of osmotolerant yeast species.
Optimization of the heat stability of protein‐rich concentrates prepared by ultrafiltration of skim‐milk
Authors: MUIR D. D. , SWEETSUR A. W. M.
Published: July 2010

Methods of improving the heat stability of protein‐rich concentrates prepared by ultrafiltration of skim‐milk have been evaluated. It has been found that concentrate diafiltration promotes large increases in heat stability with little penalty in terms of processing difficulties.
Detection and partial characterization of soluble pig muscle proteins by immunoelectrophoresis in agarose gels
Authors: CASAS C. , TORMO J. , HERNANDEZ P. E. , SANZ B.
Published: July 2010

Immunoelectrophoresis in agarose gels has been used to detect and partially characterize specific protein precipitin bands of soluble proteins of pig muscle (PSP), free of cross‐reactions with soluble muscle proteins of cow (CSP), horse (HSP) and chicken (CHSP). Out of six precipitin bands obtained by reacting PSPs against an anti‐PSP antiserum produced by a rabbit, four bands were observed to appear by reacting HSPs against the same anti‐PSP antiserum. Two more bands were detected by analysing CSPs against an anti‐PSP antiserum and three bands were detected by analysing CHSPs against the same anti‐PSP antiserum. Thus, only one band is specific to the soluble protein of pig muscle. This technique may have the potential to detect the presence of pork in unheated ground meat products.
Functional aspects of blood plasma proteins.
Authors: HOWELL NAZLIN K. , LAWRIE R. A.
Published: July 2010

A method for studying the gelation of small quantities of plasma proteins in a cake‐type model system was devised and was found to produce reproducible gels. The results indicated that considerable increases in the strength of the gels of porcine and bovine plasma and porcine serum developed as time and temperature of heating were raised. These increases were much greater than those obtained for comparable egg albumen gels. Of the plasma proteins fractionated by ion exchange chromatography, fraction 111 (albumin) followed a similar pattern to that of whole plasma. However, the gels of all three fractions were weaker than those of whole plasma, indicating interaction between the different proteins in the latter.
Functional aspects of blood plasma proteins.
Authors: HOWELL NAZLIN K. , LAWRIE R. A.
Published: July 2010

The proteins of whole blood plasma, serum and plasma fractions interacted with egg albumen proteins producing stronger gels than those of the plasma protein preparations in isolation. An index was devised to measure this interaction, which varied with time and temperature of heating and plasma protein concentration. Although whey proteins exhibited positive (i.e. increased gel strength) interaction with plasma proteins, the admixture of proteins of soya isolate or sodium caseinate, and the incorporation of selected stabilizers, resulted in very weak gels.
Analysis of the interface conditions during drying of rice
Authors: AGUERRE ROBERTO J. , SUÁREZ CONSTANTINO , VIOLLAZ PASCUAL E.
Published: July 2010

The influence of the relative air humidity on the surface conditions of rice grain during drying was investigated. It was found that the equilibrium condition given by the desorption isotherm of the product is not valid over the whole range of relative humidity analysed. While this condition was verified with air of high relative humidity (between 43 and 59% for drying temperatures ranging from 40 to 70°C), the experimental results indicated that the surface moisture approaches the monolayer value given by the Brunauer, Emmett and Teller (BET) desorption isotherm when drying takes place with air of low relative humidity (7 and 14% for the same temperature range). An explanation of these facts is suggested taking into account the high value of the heat of desorption associated with the monolayer moisture content of the product under investigation. Finally, a method based on the Fick's second law solution when the time of drying becomes large enough is proposed to evaluate the surface moisture content of the grain independently of the conditions of the air drying.
Quality changes of Nigerian traditionally processed freshwater fish species.
Authors: AFOLABI OLADAPO A. , SALAU AKIN M. A. , OKE OLUSEGUN L.
Published: July 2010

Chemical changes in traditionally smoked (TS), traditionally solar dried (TD), oven dried (OD), Ife solar dried (ISD), Clarias lazera, Sarotherodon niloticus, Surotherodon galilaeus, Tilapia zillii and Hemichromis fasciatus were determined.

Amino acid composition of fish treatment groups were similar. There was a decrease in percent available lysine in the order OD ≡ ISD > TS > TD. No systematic variation in fatty acid composition was observed.

Analysis of nucleotides and nucleotide related products revealed no systematic variation in the individual nucleotide content. However a pooled percent of the total nucleotides shows that TD has the highest value of hypoxanthine (HX).
Synergistic killing of spores of Bacillus subtilis by peracetic acid and alcohol
Authors: LEAPER S.
Published: July 2010

Synergistic sporicidal effects were observed when spores of Bacillus subtilis SA22 (NCA 72‐52) were exposed to 0.08% (v/v) peracetic acid plus 9.9% (v/v) various primary alcohols. Synergistic sporicidal responses were also found when combinations or 0.04 or 0.08% (vlv) peracetic acid plus up to approximately 20% (v/v) ethanol were used. Higher concentrations of ethanol or peracetic acid did not yield further sporicidal action. Simultaneous use of ethanol and peracetic acid is a possible method of sterilization of aseptic packaging materials.
Effect of berry maturation on some chemical constituents of black, green and white pepper (Piper nigrum L.) from three cultivars
Authors: RATHNAWATHIE M. , BUCKLE K. A.
Published: July 2010

The accumulation pattern of three commercially important constituents (starch, nonvolatile ether extract and piperine) in black, green and white pepper products of a local Sri Lankan cultivar has been compared with that for the Panniyur and Kuching cultivars introduced from India and Sarawak respectively. The local cultivar contained a higher level of starch and lower levels of non‐volatile ether extract and piperine than the other two cultivars. The local cultivar has a composition satisfactory for its use in the whole berry form or for processing into a powdered spice.
Preparation and properties of a new generation of in‐can sterilized skim‐milk based concentrates
Authors: MUIR D. D. , BANKS W. , GOLIGHTLY SHEILA J. , SWEETSUR A. W. M.
Published: July 2010

Pilot‐scale production of a range of novel heat stable concentrates is described. The concentrates containing circa 40% total solids—largely milk protein and various sugars—were favourably compared with conventional evaporated milk and exhibited exceptional storage stability.
Mechanized fermentation systems for the production of experimental soy sauce koji
Authors: AIDOO K. E. , HENDRY R. , WOOD B. J. B.
Published: July 2010

Mechanized methods are proposed for improving the technology of soy sauce production at the koji stage. A comparative study on roller and rotary fermenters has been conducted from three viewpoints, namely enzyme levels, chemical composition and soy sauce produced. The taste, aroma and colour of the soy sauce samples from these mechanized fermenters were similar and compared satisfactorily with good commercial soy sauce. The equipment shows promise for controlled solid substrate fermentations.
Heat processing of herring.
Authors: BERAQUET N. J. , MANN J. , AITKEN A.
Published: July 2010

The release of water and oil, and changes in weight, during the heating and pressing of herring muscle have been studied, in the temperature range 35–112°C and for heating periods up to 60 min. Temperature had a significant effect on the changes, but heating periods up to 60 min did not. Water loss during cooking showed a maximum at 45°C, a minimum at 60°C, followed by a continuing rise to 112°C. There was an inverse relationship between the water loss during cooking and that during pressing, over most of the temperature range. Weight changes paralleled the changes in water content. Losses of oil were small, but varied with the initial oil content of the fish. Comparison is made with earlier work, and the technological implications are considered.
Factors influencing the relationships between reducing sugars and fry colour of potato tubers of cv. Record
Authors: FULLER T. J. , HUGHES J. C.
Published: July 2010

The influence of sampling and sugar and colour assessment on the correlation between sugar content and fry colour of potatoes was investigated in cv. Record stored at 5 and 10°C (to produce a wide range of reducing sugars), and sampled at the basal, middle and apical region of the tuber.

When colour and reducing sugars from adjacent slices were compared excellent correlations were found between these two factors whether the colour was measured objectively, as reflectance density (RD) of the ground paste from fried disks (r = 0.9550) and optical density (OD) of extract from the paste (r = 0.9507), or subjectively against IBVL colour cards (r =−0.9378). Although good correlations were found for individual scorers, using matching colour cards, significantly different regression lines were found between individuals. Reducing sugar levels were generally higher at the basal end than at the apical end. Consequently, the correlations between fry colour and reducing sugars are much poorer if reducing sugar and colour are measured on different tissue in the same tuber and the variation in colour explained by variation in reducing sugar decreased from 90 to 50%.

Sampling within tubers thus appears to be a major factor determining the ability to accurately predict fry colour from reducing sugar content. It is suggested that if potatoes for processing are to be rejected on the colour of the darkest part of a tuber then a sample core for sugars should be taken from the basal region of the tuber.
Enzymically hydrolysed and bacterially fermented fishery products
Authors: OWENS J. D. , MENDOZA L. S.
Published: July 2010

The classification of the different types of enzyme hydrolysed and bacterially fermented fishery products is discussed and a classification based on the conditions of enzymic hydrolysis and the involvement/non‐involvement of bacterial fermentation is proposed. Brief descriptions are given of the processes used to make representative products of each of the different categories. The potential health hazards associated with preserved fishery products is evaluated. The ecology of lactic acid bacteria in the fermented products and the factors affecting the fermentations are considered.
Biochemical changes in fermenting African locust bean (Parkia biglobosa) during ‘iru’ fermentation
Authors: ODUNFA S. A.
Published: July 2010

The enzymic activities and biochemical changes in the principal food constituents of African locust bean were investigated. The reducing sugar level increased from 63 mg/g to 134 mg/g during the first 24 hr but subsequently decreased. Amylase activity was not detected. The lipase activities were detectable with the peak at 48 hr after the start of fermentation. The most significant activity during the fermentation is the rapid and steady increase in the quantity of free amino acids throughout the fermentation. This is due to a consistently active proteinase activity by the fermentative microorganisms. The number and quantities of each amino acids analysed also increased in the fermented beans. Glutamic acid, valine, aspartic acid and alanine were rapidly liberated during the fermentation. The changes observed are compared with the fermentation of other protein rich seeds.
Effect of granularity on the characteristics of extruded rice snack
Authors: CHAUHAN G. S. , BAINS G. S.
Published: July 2010

Rice flours of different granularity over 542 pm (30 mesh), 542–286.5 pm (30–50 mesh), 286.5‐175 pm (50–80 mesh) and throughs of 175 pm (80 mesh) were processed using a Wenger X‐5 extruder with a 1/8 inch die and at an exit temperature of 95°C. With increased fineness of the flour, the expansion ratio, water absorption index and water solubility index of the product increased from 1.4,4.91 and 0.016 to 2.6,7.16 and 0.027, respectively. The extent of gelatinization of the starch component increased from 36.1% to 55.1% as the flour particle size became finer. This was also supported by amylograph paste viscosity data. The organoleptic evaluation of samples at the equilibrated moisture content showed that 43% ERH corresponding to 6.56% moisture and 11.3 kg breaking strength of the product was critical for acceptable textural properties of the product.
Control of a range of food related microorganisms by a multi‐parameter preservation system
Authors: WEBSTER S. N. , FOWLER D. R. , COOKE R. D.
Published: July 2010

Seventy‐two process variables, based on a matrix of aw nature of controlling solute, pH, and the addition of sodium citrate and sodium benzoate were examined with a view t o devising a food preservation system for ambient temperatures. Growth of a challenge‘cocktail’ of Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Streptococcus faecalis, Lactobacillus casei and Clostridiurn perfringens, was assessed in a Brain Heart Infusion broth based model system. Each of the controlling factors had an effect on growth. The addition of sodium citrate (2% w /v) and sodium benzoate (2000 mg/I) enhanced the inhibitory effect. Reduction in aw (1.00–0.94) and pH (7.0–5.5) in combination or as separate controlling factors increased any inhibition. Combinations of sodium chloride and glycerol were used as the controlling solute, and increasing the proportion of sodium chloride resulted in suppressed growth, irrespective of any change in aw or pH. Combinations of sodium citrate and sodium benzoate with a pH less than 6.0 and an a, less than 0.95 inhibited any growth during a 42 day incubation period at 37°C, irrespective of the controlling solutes studied.
Protein production by Schwanniomyces castellii on starchy substrates, in liquid and solid cultivation
Authors: ROSSI J. , CLEMENTI F.
Published: July 2010

In a preliminary screening, several yeast species were selected among which Endomycopsis fibdigera and Schwunniomyces castellii showed a high yield when inoculated in potato or potato peel media. Both these species were found to have an elevated protein percentage and a good amino acid composition. The effect of some cultural conditions on SCP (single cell protein) production by S. castellii grown on potato medium in a pilot plant 90 1 fermenter was also investigated. Optimal conditions resulted in employing a substrate containing 80 g/l of potatoes, 5.0 8/1 of cornsteep liquor, at 28°C, with a 3% inoculum.

S. castellii and E. fibdigera were also separately inoculated in solid and semi‐solid substrates (potatoes, cassava flour, stale bread, maize flour). Under laboratory and semi‐pilot plant conditions, carbohydrate conversion into protein was more effective on potato and cassava flour media.
Modified atmosphere packaging to extend the shelf life of tomatoes
Authors: GEESON J. D. , BROWNE K. M. , MADDISON KIRSTEN , SHEPHERD JUDITH , GUARALDI FRANCESCA
Published: July 2010

An experimental retail packaging system was used to compare the atmospheric com‐position and relative humidity which developed within packs sealed with a range of plastic films with different permeability properties, and to study the effects of these conditions on the rate of ripening (as indicated by colour change) and sensory quality of tomatoes. In packs sealed with several polyvinylchloride (PVC) films or with K‐resin (a butadiene‐styrene copolymer), an atmosphere containing 3–9% CO2+3−9% 02 developed within circa 3–4 days at 10 or 12.5°C. Ripening of part ripe fruit was retarded, but continued normally after the packs were perforated, with no obvious adverse effects on the smell, flavour or texture of the fruit. In packs sealed with less permeable films (e.g. cellulose acetate), the internal atmosphere equilibrated to 10–18% CO2+ < 2% O2, resulting in complete inhibition of ripening, a high incidence of rotting and tainting of the fruit. Very high (98% or above) relative humidity within sealed packs also encouraged fungal spoilage. The possible commercial applications and benefits of this type of modified atmosphere (MA) packaging are discussed.
Stability of watermelon carotenoid extract in isolated model systems
Authors: PREMAVALLI K. S. , ARYA S. S.
Published: July 2010

The effect of water activity (aw), fatty acid esters and adsorbents on the stability of watermelon carotenoids have been investigated. The rate of carotenoid degradation decreases with the increase in water activity. Methyl myristate, methyl palmitate, methyl stearate and methyl oleate enhanced the stability of watermelon carotenoids. In relative terms, the effect of methyl myristate and methyl palmitate was higher than that of methyl stearate and methyl oleate. Carotenoids were relatively more stable in starch, sugar and pectin systems compared to carboxymethyl cellulose and gelatin systems.
Quality changes in the fresh water prawn, Macrobrachium rosenbergii during storage on ice
Authors: ANGEL S. , WEINBERG Z. G. , JUVEN B. J. , LINDNER P.
Published: July 2010

The effect of stratification in ice on the quality of fresh water prawns was monitored by microbiological, subjective and objective textural analyses. In general, prawns in the lower layers of ice exhibited more marked textural changes and greater numbers of potential spoilage bacteria were found on them. No connection was found between the number of proteolytic bacteria and textural changes in the prawn muscle.