bluuebunny/crossref_metadata_2025 huggingface dataset:
Moisture sorption isotherms of potato slices
Authors: MAZZA G.
Published: July 2010

Water vapour sorption isotherms of Norchip, Russet Burbank and Norland potatoes were determined by the salt solution technique at 10, 25 and 40°C. The adsorption isotherms of potatoes were of sigmoid shape and were affected by drying method, temperature and sugars addition. The freeze dried products adsorbed more water vapour than the vacuum dried materials. Addition of glucose, sucrose or lactose to the potatoes caused the equilibrium moisture content to decrease in the low and intermediate water activity ranges. The sorption was temperature independent in the aw range 0.11–0.35 and showed a hysteresis loop at intermediate moisture levels.
Hydrolytic changes in the lipids of fish roe products during storage
Authors: KAITARANTA J. K.
Published: July 2010

Lipid hydrolysis and changes in the lipid components during cold and frozen storage of various rainbow trout and whitefish roe products were investigated over a 1‐year storage period.

Rainbow trout roe lipids were composed of about 51% phospholipids and 46% triglycerides. The respective percentages in whitefish roe were 31 and 66. During the cold storage of salted roe products both of these lipids were hydrolyzed, the majority of the free fatty acids being produced from triglycerides. Lipid hydrolysis in frozen and pasteurized roe was very slow.

Lecithin as the major phospholipid comprised about 90% and 61% of the total phospholipid in rainbow trout and whitefish roe, respectively. The remainder was composed mainly of cephalin since all the other components amounted to less than 2%. Cephalin was found more susceptible than lecithin to being hydrolyzed although equal or higher amounts of free fatty acids were released in the roe products from lecithin due to its abundance.
The influence of cooking technique on dietary fibre of boiled potato
Authors: JOHNSTON D. E. , OLIVER W. T.
Published: July 2010

Samples of twenty‐five different cultivars of potatoes were prepared and examined after cooking by boiling and by pressure cooking, peeled and ‘in the jacket’ in a factorial design to study the effect of cooking on dietary fibre fractions of potatoes. Raw samples were prepared as control.

The samples were analysed for acid detergent fibre (ADF) and lignin by published procedures. Filtration problems were encountered with the published procedure for neutral detergent fibre (NDF) giving rise to lack of reproducibility. Reproducibility was restored by introducing a short incubation of the sample with α‐amylase enzyme (Bacillus subtilis) prior to the normal detergent digestion.

The lignin content of all samples was < 0.25% on a dry matter basis. Both ADF and NDF increased on cooking but boiled samples did not differ from pressure cooked samples. Cooking ‘in the jacket’ gave higher ADF values than peeled samples but the effect was not observed for NDF values.

Cultivar differences were significant for both ADF and NDF values but as the samples were all from a single season's crop in a single field a definitive ranking is not possible.
Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots
Authors: ARYA S. S. , NATESAN V. , PREMAVALLI K. S. , VIJAYARAGHAVAN P. K.
Published: July 2010

Freezing before conventional hot‐air drying considerably improved the stability of carotenoids and lipids in dehydrated carrots. Freezing, however, did not influence the peroxidase activity, glycine, alanine, glutamic acid, aspartic acid, arginine and serine exhibited pro‐oxidant effect while threonine and valine did not have a significant effect on β‐carotene stability. Histidine, leucine, isoleucine, tryptophan, ascorbic acid and quercetin exhibited antioxidant effect on β‐carotene degradation.
Effect of collagen content and heat treatment on protein digestibility and biological value of meat products
Authors: LASER‐REUTERSWÄRD A. , ASP N.‐G. , BJÖRCK I. , RUDËRUS H.
Published: July 2010

The digestibility and biological value of meat mixed with various amounts of collagen were measured after heat treatments.

The M. biceps femoris muscle was used as the source of meat and pigskin as the source of collagen. The latter contained 78.9% collagen and digestibility both heated and raw was 95%.

The NPU of mixtures of meat and pigskin showed a relation with collagen content defined as y = 82.8–0.6 x.

Supplementation of pigskin at a pigskin‐meat mixture containing 50% collagen with methionine did not increase NPU.

The amount of collagen in untreated meat products is 15–30% and will be of negligible nutritional significance in a whole diet.
An objective index for the evaluation of the ripening of salted anchovy
Authors: FILSINGER B. , BARASSI C. A. , LUPIN H. M. , TRUCCO R. E.
Published: July 2010

Salted anchovies were conditioned in order to allow ripening in brine. A sensory panel procedure was developed to systematically follow the process.

This sensory evaluation was carried out for up to 328 days, and the results indicated 10 months as the minimum time required to obtain an adequately cured product.

Total ester index was determined at the successive stages of anchovy ripening. There was a close correlation between total ester index and sensory score between 100 days and 328 days of ripening. This relationship to storage time and to sensory assessment supports the use of total ester index as an objective method to follow and assess the later stages of this little known process.
Effects of water blanching on pea seeds.
Authors: SELMAN J. D. , ROLFE E. J.
Published: July 2010

Laboratory scale experiments were conducted to elucidate the main mechanisms responsible for changes in the proportions of ascorbic acid (AA) and dehydroascorbic acid(DHA) in peas during water blanching. Studies utilized hand‐harvested peas from specially grown Dark Skinned Perfection (DSP), Swan and Swift cultivars. The influence of pea size/maturity, blanch time and damage to the pea were studied over the temperature range 35–97°C.

With increasing DSP pea size/maturity, the proportion of AA oxidized increased, and the proportion of AA leached into the water decreased when blanching between 45 and 65°C. Maximum AA oxidation occurred at 60°C and leaching became the prime mode of loss above 70°C. Leaching of AA from DSP peas increased almost linearly from 40 to 97°C.

Damaging peas by bruising and slitting the testa, induced enhanced AA oxidation below 60°C and allowed immediate leaching of vitamin C largely as DHA even at the lowest blanch temperatures. Results suggested that the oxygen content of the tissues was a factor limiting the amount of AA oxidation. Cultivars Swift and Swan contained higher proportions of DHA particularly in the testa tissues, and calculations indicated that greater proportions of vitamin C were leached as DHA. A negligible proportion of AA was oxidized and some 28% of the initial AA was leached into the water when undamaged DSP peas were blanched at 97°C for 1 min. Bruised plus slit peas lost significantly more AA than undamaged peas when blanched at 97°C. Further evidence indicated that the micropyle serves as a major pathway for leaching losses.
Nutritional, fatty acid and oil characteristics of different agricultural seeds
Authors: KAMEL B.S. , DeMAN J.M. , BLACKMAN B.
Published: July 2010

Recently increased attention has been given to the utilization of agricultural waste products to produce food, feed, fertilizer and as a raw material in certain industries. Such utilization could not only help maximize available resources but at the same time minimize waste disposal problems. Nutritional and oil characteristics of different seeds were investigated. On a dry basis protein contents of 43, 34, 16.1 and 36.9% and oil contents of 19, 50.6, 35.9 and 25.7% were found in maple, pumpkin, citrus and apple seeds, respectively. Determined food energy values averaged 626 kcal/100 g (26.2 kJ/g). The seeds were found to have valuable amounts of essential minerals. The major fatty acid composition was 18 : 2 (linoleic) at concentrations of 39.1, 58.9, 31.9 and 45.6% and total saturated fatty acids of 16.8, 19.7, 42.8 and 12.4% and cis, cis‐PUFA contents were 34.1, 46.8, 19.8 and 45.6%, respectively, for maple, pumpkin, citrus and apple; no measurable amounts of trans fatty acids were found.
Bioconversion of sugar cane bagasse for cellulase enzyme and microbial protein production
Authors: GARG S. K. , NEELAKANTAN S.
Published: July 2010

A pilot scale (10 1) fermenter trial was conducted for the production of cellulase enzyme and single cell protein by growing a cellulolytic mould Aspergillus terreus GN1 on 1.0% alkali‐treated sugar cane bagasse substrate. A maximum crude protein content of 29.8% in the biomass was obtained during 4 days fermentation from the initial alkali‐treated bagasse having 3.0% crude protein content. The carboxymethyl cellulase (CMCase) activity was almost 0 u/ml during the first 24 hr, which increased during 96 hr incubation to 0.52 u/ml, and corresponded with the highest filter paper enzyme (FPase) activity of 0.032 u/ml. There was an alternate decrease and further increase in water soluble carbohydrate during 96 hr incubation, which increased finally to 7.9%. There was no cellulose utilization during the first 24 hr of incubation. However, the cellulose of sugar cane bagasse substrate was utilized subsequently and a maximum of 72.5% of the initial cellulose was utilized up to 96 hr fermentation time.
The use of soybean milk in soft cheese making
Authors: METWALLI N. H. , SHALABI S. I. , ZAHRAN A. S. , EL‐DEMERDASH O.
Published: July 2010

A method for making Domiati cheese (soft cheese) from a mixture of soybean milk and whole milk has been reconstructed. The results obtained showed some important differences in cheese characteristics as the result of using soybean milk, particularly in the higher moisture, soluble nitrogen and acidity contents. The main organoleptic property affected by the soymilk was the flavour. This improved on ripening.

A number of changes were observed during ripening. The presence of soymilk resulted in (1) less loss of cheese moisture and consequently cheese weight, (2) increase in the development of titratable acidity and (3) increase in protein breakdown.

It is suggested that the soybean milk activates the lactic acid, producing bacteria and the proteolytic enzymes present in cheese.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats III. The effect of potassium sorbate
Authors: ROBERTS T. A. , GIBSON ANGELA M. , ROBINSON A.
Published: July 2010

The growth of Clostridium botulinum types A and B spores, at 101 or 103 per container, was studied in a pork slurry system containing nitrite (40 μg/g), sodium chloride (2.5, 3.5, 4.5% w/v) sodium isoascorbate (550 μg/g) at varying pH levels, with or without potassium sorbate (0.26% w/v), without heating and after two heat treatments (80°C for 7 min, and 80°C for 7 min + 70°C for 1 hr) followed by storage at 15, 17.5, 20 or 35°C for up to 6 months. At a given spore inoculum, potassium sorbate significantly decreased toxin production, as did increasing NaCl, decreasing pH or decreasing storage temperature. Heat treatment did not significantly affect spoilage or toxin production overall, but interacted significantly with some factors. The effect of sorbate was greater at 3.5% NaCl than at 2.5%, at pH values below 6.0, and at low storage temperature.
The determination of isolated soybean protein in raw and pasteurized meat products
Authors: ARMSTRONG D. J. , RICHERT S. H. , RIEMANN SUSAN M.
Published: July 2010

Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis was used to determine the isolated soy protein content in raw and pasteurized meat products. This method determined soy protein (±0.5%) by using an internal standard protein (haemocyanin) to compensate for variations in the meat. The detection limit for meat products was 0.5%. Several possible meat and non‐meat interferences were examined and none were found to interfere. The assay cannot be used on retorted products.
Effect of cooking time on the quality, minerals and vitamins of spaghetti produced from two Italian durum wheat varieties
Authors: ABDEL‐RAHMAN A.‐H.Y.
Published: July 2010

Spaghetti was made from two Italian durum wheat varieties and cooked for 10, 15 and 20 min. Percentages of water absorption and cooking loss were determined. Measurable amounts of soluble nitrogen, starch, minerals and vitamins were found in the water used for cooking.

Minerals and vitamins were determined in cooked spaghetti. The percentage reduction of metals increased with increasing cooking time, but trace elements decreased after 10 min of cooking and then became stable at the longer times. It is preferable to cook spaghetti for 15 min.
Baking quality and gluten amide level
Authors: EWART J. A. D.
Published: July 2010

MacRitchie (1979) has recently put forward evidence that the percentage of glutamine+asparagine in Australian wheat glutens was highly and positively correlated (r= 0.756; P<0.01) with baking quality, as measured by loaf volume per unit of flour protein. This finding has been tested for thirty‐six English wheats. No significant correlation (r=−0.036; P>0.1) between loaf volume per g of flour protein (LV) and moles of amide per 100 g of gluten protein could be observed. When the disulphide bonds of some glutens which seemed to differ widely in amide content were reduced and blocked and the proteins examined by gel electrophoresis in 6 M urea at alkaline pH, the expected shifts in mobility due to the amide differences were not seen. The gliadin/glutenin ratios, calculated for a further thirty‐six English‐grown wheat samples from data already published, showed no correlation with LV. Since these ratios would be positively related to gluten amide level, this was additional evidence that the latter is not correlated with LV for English wheats. It was concluded that nearly all the amide fluctuations among glutens observed in this work were due to experimental error, and the true amide level varied little—probably by a small variation in the gliadin/glutenin ratio and, to a much smaller extent, by occasional mutations.
Dehydration of potato
Authors: ISLAM M. N. , FLINK J. M.
Published: July 2010

Drying behaviour of potato in a natural convection, solar dryer was investigated. In drying experiments conducted at low air velocity, as found in the solar dryer, it was shown that air flow conditions are of critical importance for drying behaviour. As a result of the presence of extensive, external mass transport resistances in deep bed drying, the air flow behaviour of the bed was more important than the drying behaviour of the single pieces. Thus, for deep bed solar drying, 10x10 mm french cut potatoes dried faster than 5 mm slices. (This result was opposite to that found for drying in thin layers). Drying time was noted to increase less rapidly than bed depth increased, so overall dryer productivity increased with increasing bed depth, within the constraint that drying be completable in 1 day.
Dehydration of potato
Authors: ISLAM M. N. , FLINK J. N.
Published: July 2010

In Part I of this paper (Islam & Flink, 1982), the drying behaviour of potato in a natural convection, solar dryer was discussed. A number of factors were shown to influence the ability to complete the drying process within 1 day. In the current paper, we report on another approach to increase solar dryer throughput. It is shown that osmotic concentration in a 45% sucrose/15% salt solution, prior to solar drying, results in a two‐ to five‐fold increase in product throughput, due to moisture loss and solids uptake in the osmosis step and higher, allowable, final moisture contents for the finished product. Product organoleptic quality was judged to be good and ascorbic acid retention was similar to that reported for commercial dehydration processes.
Circulation cleaning of a plate heat exchanger fouled by tomato juice
Authors: CHEOW C. S. , JACKSON A. T.
Published: July 2010

The effect on the circulation cleaning of a plate heat exchanger fouled with diluted tomato paste using a 2.0% w/w caustic soda solution has been studied at 70 and 90°C, and the effect of increased flow rate and overall pressure of the system has been investigated at a fluid temperature of 90°C.

Increasing the temperature of the 2.0% caustic soda solution increased the cleaning rate but did not significantly reduce the final amount of soil remaining on the plates. Increasing the circulation rate of the fluid increased the cleaning rate and also the final amount of residual soil.

An increase in pressure of the system decreased the overall cleaning efficiency.
Overshooting of thermal processes due to temperature distribution at steam‐off
Authors: KOPELMAN I. J. , NAVEH D. , PFLUG I. J.
Published: July 2010

The continued temperature rise after steam‐off and during initial cooling that occurs in the slowest heating zone of conduction heating products during thermal processing has not been considered as a design parameter for the sterilization of low acid foods packaged in hermetically sealed containers in the existing mathematical methods.

This study demonstrates the ‘overshooting’ phenomenon and examines its significance utilizing a numerical approach. Preliminary results indicate that under certain conditions this phenomenon may contribute a significant portion of the lethality delivered to the slowest heating zone in the container.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats IV. The effect of pig breed, cut and batch of pork
Authors: GIBSON ANGELA M. , ROBERTS T. A. , ROBINSON A.
Published: July 2010

Pork slurries were prepared from leg or shoulder muscle from three animals from each of three breeds of pig (Pietrain, Gloucester Old Spot and Large White × Landrace cross). Slurries (pork:water, 1:1.5) contained NaNO2 (100 μ/g), NaCl (2.5, 3.5 or 4.5% w/v on the water), were subjected to one of three heat treatments (unheated, 80°C for 7 min, 80°C for 7 min plus 70°C for 1 hr) and stored at 35, 20, 17.5 or 15°C for up to 6 months to determine the relative effects of the above factors on growth (spoilage) and toxin production by Clostridium botulinum types A and B at 103 spores per bottle.

Increasing salt or heat treatment, or decreasing storage temperature or inoculum level all reduced spoilage and toxin production. Both ‘animal’ and ‘cut’ significantly affected spoilage and toxin production. More spoilage and toxin production occurred in meat from the shoulder cut than from the leg cut. In both cases there was considerable variation between animals within breed, but there was no systematic difference between breeds. There is no obvious explanation for the variation in meat between animals, but it should be borne in mind when planning and assessing results of large multifactor experiments. Although there was more spoilage and toxin production after 6 months' than 3 months' storage, the statistical analyses yielded essentially similar conclusions.
The preparation and assessment of spun fibres from fish proteins using a wet spinning process
Authors: MACKIE I. M. , THOMSON B. W.
Published: July 2010

A process is described for preparing spun protein fibres from fish muscle proteins using as raw material filleting waste of cod (Gadus morhua) and whole blue whiting (Micromesistius poutassou). The flesh from these species was extracted with alkali at 0°C and the proteins, after isolation by isoelectric precipitation, were redissolved in alkali to give the spinning solution. The fibres were obtained by extrusion into an acetate precipitation bath and were analysed chemically and assessed by taste panels. The data obtained are discussed in relation to the potential application of this process as one way of upgrading fish waste and under‐utilized species.
Parboiling of paddy by simple soaking in hot water
Authors: UNNIKRISHNAN K. R. , VIRAKTAMATH C. S. , KRISHNAMURTHY H. , BHATTACHARYA K. R.
Published: July 2010

Parboiling of paddy by mere hot water soaking, without steaming, has the advantage of not requiring a boiler. Soaking at a temperature 10–15°C above the gelatinization temperature (i.e. generally at about 80–85°C) is necessary to achieve fair to moderate gelatinization (i.e. parboiling). However, soaking at such temperatures for a time sufficient for the water to penetrate and gelatinize the grain core invariably leads to over‐imbibition of moisture, husk splitting and leaching; soaking for less time, on the other hand, leaves many grains with ‘white belly’. The best method therefore is to soak the grain for such time as to imbibe about 30% moisture (wet basis) (i.e. for about 1 1/2–2 hr), drain out the water, and temper the hot paddy for another 1–2 hr. This process yields optimally parboiled paddy without ‘white belly’ or grain splitting and with reasonably good milling quality and colour.
The use of hot salted chicken meat for processing
Authors: KIJOWSKI J. , PIKUL J. , NIEWIAROWICZ A.
Published: July 2010

Frankfurter‐type sausages and meat rolls were prepared from chicken broiler breast and leg muscles, the former from comminuted breast and leg muscles salted pre‐rigor within 40 min, the latter from breast and leg muscles separately injected with brine 15 min after slaughter. Their properties were compared with those of similar products made from chilled meat.
The relationship between pH45 and drip in pig muscle
Authors: WARRISS P. D.
Published: July 2010

The relationship between pH45 and drip loss from the M. longissimus dorsi (LD) was examined using data collected from 433 pigs of various breeds. In pork with a pH45 <6.1 a high but relatively constant weight of drip was produced in storage; above 6.1 the water holding capacity improved and, with higher pH45, correspondingly smaller weights of drip were lost. Assuming that the amount of drip from the LD is related to that from the whole carcass, and based on recent published survey data on pH45 in British cross‐bred pigs, the cost of the incidence of PSE in the U.K. can be estimated as 2.2% of the value of the weight of lean in all pigs slaughtered.
Apparent shear viscosity of native egg white
Authors: LANG ELIZABETH ROBINSON , RHA CHOKYUN
Published: July 2010

Temperature and shear dependency of the apparent viscosity of the thick and thin portions of egg white from fresh hen eggs, in their native state was investigated. The viscosity of the egg white was determined in the temperature range of 5–30°C and the shear rate range 34–600 sec‐1. The viscosity of both the thick and thin portions of the egg white decreased with increase in temperature. The thin portion showed no decrease in viscosity with shearing time at constant shear rates while the viscosity of the thick portion decreased within the first 6 min of shearing and then remained constant. The rate of decrease in viscosity with shearing time was more at higher temperatures. At 20°C and a shear rate of 34.2 sec‐1, the equilibrium‐apparent viscosity of the thick portion was 160 cp, approximately forty times greater than that of the thin portion (4cp). This difference in viscometric properties may be due to the presence, in the thick portion, of high molecular weight complexes which are disrupted under shearing.
Effect of pressurized gas freezing pre‐treatment of carrot dehydration in air flow
Authors: SUAREZ C. , VIOLLAZ P. E.
Published: July 2010

The effect of pressure freezing on the rate of drying of carrots was studied. It was found that the diffusion of water in the carrots were strongly affected by pressure freezing, and that the pre‐treatment maintained its effect on the rate of drying in samples which were stored (previous to drying) for various times in a freezer at ‐ 10°C.
Heat and mass transport in the freezing of apple tissue
Authors: BOMBEN J. L. , KING C. J.
Published: July 2010

A newly developed cold‐stage scanning electron microscope was used to examine ice morphology in frozen apple tissue as a function of freezing rate. The morphological structure of the ice was analysed using theories of cellular water transport and solution solidification. The transition from intracellular to extracellular ice occurred in apple tissue at a cooling rate of approximately 1 K/min. The dendritic spacing of the ice was proportional to the inverse square root of the cooling rate. This behaviour can be rationalized through an analysis of the dependence of the formation of dendrites upon solute mass transfer.
A vegetable oiling agent for dried fruits
Authors: KOCHHAR S. P. , ROSSELL J. B.
Published: July 2010

The suitability of an exceptionally stable vegetable oil blend, Durkex 500, for coating sultanas (at a level of 0.5%) was examined over a storage period of 1 month at 25°C and of 16 weeks at 37°C. During the early stages of storage at 25°C, the flavour of sultanas, either uncoated or coated with food grade paraffin, was slightly superior to that of sultanas coated with Durkex 500, or with a 50:50 blend of it with paraffin. Flavours such as musty, cardboardy, stale, etc. were reported in the coated sultanas, while sharp and acidic flavours were described in the non‐oiled control sultanas. After 8 months at 25°C the uncoated sultanas appeared dull and dried up, and started clumping. However, the average flavour score of all the samples of sultanas were not significantly different (at a 5% level) from the acceptable flavour score of 5 at the end of the 25°C storage tests. The accelerated storage test study on the sultanas at 37°C gave generally similar, but somewhat erratic results.

Induction period data at 100°C were found to correlate well with the organoleptic acceptance of Durkex 500 and its 50:50 blend with paraffin in the sultanas evaluated in this work. The results show that stable oils such as Durkex 500 are acceptable vegetable coating oils for dried fruits, enabling manufacturers to conform with the Food Additives and Contaminants Committee recommendation that reduced levels of mineral oil should be used in fruit coatings.
The preparation of quick‐cooking dehydrated vegetables by high temperature short time pneumatic drying
Authors: JAYARAMAN K. S. , GOPINATHAN V. K. , PITCHAMUTHU P. , VIJAYARAGHAVAN P. K.
Published: July 2010

The technique of high temperature short time (HTST) pneumatic drying, when applied to a variety of vegetables as a pre‐treatment prior to conventional modes of hot air drying, brought about porosity in the products and resulted in considerable reduction in their drying and rehydration times with improvements in texture and other rehydration characteristics. The HTST dried vegetables had lower bulk density and superior rehydration characteristics. A starchy cell structure was essential for satisfactory expansion by the technique and low starch vegetables failed to expand.
Scanning electronmicroscopy studies of limed corn kernels for tortilla making
Authors: PAREDES‐LÓPEZ O. , SAHARÓPULOS M. E.
Published: July 2010

Scanning elecronmicroscopy (SEM) was used to study changes in corn kernel structure during the lime treatment of the tortilla making process. The outside surface of the alkali‐treated kernels (nixtamal) showed substantial structural alteration, which facilitate its separation.The aleurone and some pericarp layers are retained in nixtamal. Most of the germ remains attached to the starchy endosperm, and greatly contributes to the nutritional quality of the product.The cell walls of the horny and floury endosperm appeared noticeably affected in the preparation of nixtamal. The functional and nutritional properties acquired by nixtamal might be related to the structural modification as shown by SEM.
Nitrosodimethylamine levels in fish cooked by natural gas and by electricity
Authors: KEY PAULINE E. , BAYLY JACQUELINE M. , MASSEY R. C. , McWEENY D. J.
Published: July 2010

The nitrosodimethylamine (NDMA) content of fish has been measured in raw fish and after baking in pre‐heated and not pre‐heated ovens and after grilling using electrical and natural gas heated domestic cookers. In many cases there is an increase in NDMA levels with natural gas heated cookers but the increase is not great in comparison to variations observed in levels in raw fish obtained on different occasions. There is no significant increase in NDMA levels with electric cookers.
Moisture mobility in meat emulsion during cooking
Authors: MITTAL G. S. , BLAISDELL J. L. , HERUM F. L.
Published: July 2010

Mobility of moisture in meat emulsion sausage during cooking was simulated for cylindrical geometry. The model was verified for high temperature (> 55°C) processing and various processing conditions and formulations. The moisture diffusivity were described in terms of product temperature and fat: protein ratio.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats V. Prediction of toxin production: Non‐linear effects of storage temperature and salt concentration
Authors: ROBINSON A. , GIBSON ANGELA M. , ROBERTS T. A.
Published: July 2010

While investigating the effects of potassium sorbate and pig breed, cut and batch of pork in a pork slurry system, non‐linear effects of storage temperature and salt concentration on toxin production by Clostridium botulinum were detected. Predicted probabilities of toxin production after analysis by logistic regression, published previously, were re‐examined and similar effects detected. Improved formulae for the probability of toxin production in a model pork slurry system are given and the implications of the non‐linearity of storage temperature and salt concentration on the predicted probability of toxin production are discussed.
Effect of diacetyl on the heat stability of concentrated milks
Authors: SHALABI S. I. , FOX P. F.
Published: July 2010

Very low levels of diacetyl (1–5 mM) markedly increased the heat stability of concentrated milks (20% total solids) reconstituted from skim milk powders. Diacetyl caused only slight stabilization of the concentrates (following dilution to 20% total solids) used in the manufacture of these powders but its efficacy was increased by heating the concentrates (70°C for 10 min) prior to diacetyl addition and especially by freeze drying. Laboratory concentrated milks were destabilized by diacetyl and these samples were also destabilized by freeze drying. However, addition of diacetyl prior to preheating and concentration increased stability.
Protection of ovalbumin against irreversible heat denaturation by a cationic amphiphile at high concentration
Authors: ERICSSON B. , HEGG P.‐O. , MÅRTENSSON K.
Published: July 2010

The interaction of the cationic amphiphile cetylpyridinium chloride (CPC) with the egg white protein ovalbumin, was studied at various temperatures and pH values. The influence of different concentrations of CPC on the thermal behaviour of the protein was followed by specific optical rotation measurements in the pH interval 3‐9. No increase in optical rotation was found at any pH when CPC was added to ovalbumin at room temperature. When heated, a gradual increase in optical rotation was registered, which became smaller the higher the pH used. At molar ratios of CPC :ovalbumin of above 70 this increase was reversed on cooling. The reversibility of the thermal unfolding on cooling was not affected by a variation in protein concentration between 0.5 and 10%. Circular dichroism measurements before and after a heating‐cooling cycle confirmed the results obtained on optical rotation. When CPC was exchanged against the anionic amphiphile, sodium dodecylsulphate (SDS), a denaturing effect was achieved at neutral and alkaline pH values already at room temperature. At the acidic side of the isoelectric point, however, there was no major effect of SDS. No thermal aggregation of ovalbumin occurred near the isoelectric point when CPC was present and complete resolubility was found after thermal treatment and drying.
The preparation of protein hydrolysate from defatted coconut and soybean meals
Authors: PHAM CHAY B. , ROSARIO R. R. DEL
Published: July 2010

This study was conducted to determine the effects of temperature, time and concentration of acids on the hydrolysis of coconut and soybean meals. Using 6∼ hydrochloric acid (HCl), the complete hydrolysis of soybean meal was reached after 36 hr at 95°C, while it took only 24 hr to complete the process when 18 N sulphuric acid (H2SO2) was used at the same temperature. Coconut protein exhibited some degree of resistance to hydrolysis. Using 10 N HC1 and 18 N H2SO2 in two separate tests, it took 48 hr to complete hydrolysis at 95°C. Sulphuric acid caused a considerably greater decomposition of amino acids than HCl during longer periods of reaction with high acid concentration and temperature. Flavour development is a function of the free amino acids released which in turn is a function of acid concentration, reaction time and temperature.
Production of a food grade flour from defatted corn germ meal
Authors: BARBIERI R. , CASIRAGHI E. M.
Published: July 2010

A defatted corn germ flour of good organoleptic and nutritional quality was obtained by applying a milling and screening process to a commercial defatted corn germ meal. The flour contains about 20% protein of good nutritional quality, above 60% starch and minor quantities of fat (1.7%), fibre (3.3%) and minerals (8.42%). The last are interesting for their content in potassium, magnesium, iron and zinc. Heat effects on protein were evaluated in the intermediate and final products of a commercial oil extraction installation. It was found that the conditioning step sharply decreased protein solubility, while protein digestibility remained substantially constant throughout the process.
Physical, chemical and nutritional quality of extruded corn germ flour and milk protein blends
Authors: PERI C. , BARBIERI R. , CASIRAGHI E. M.
Published: July 2010

An expanded nutrient snack was prepared by extrusion cooking of defatted corngerm flour added with increasing amounts of milk proteins. Two extrusion temperatures (150 and 170°C) were considered. Physical, chemical and nutritional characteristics of the final product were evaluated. The products extruded at 150°C showed better expansion and crispness than the ones obtained at 170°C. A small addition of milk protein (5%) improves the organoleptic characteristics of the extrudates produced at 150°C. On the contrary the addition of milk protein has a negative influence on the product expansion and consistency of the samples extruded at 170°C.
Influence of storage on the quality of maize meal for tortilla making
Authors: PAREDES‐LÓPEZ O. , MORA‐ESCOBEDO R.
Published: July 2010

No studies have been previously reported on the effects of storage on the quality of limed maize meal. The aim of this work was to study changes in the quality of limed maize meal for tortilla making during accelerated storage conditions. The limed meal was stored at four relative humidities (55,62,75 and 83%) for 10 to 90 days, using a storage temperature of 35°C. The parameters fat acidity, insoluble residue protein, available lysine, in vitro digestibility and protein efficiency ratio were investigated. Major alterations of these parameters suggested that storage had profound effects on the meal quality. Sensory attributes of tortillas prepared with the stored meal further confirmed that storage was responsible for quality deterioration.
An investigation into consumer preferences for nine fresh white fish species and the sensory attributes which determine acceptability
Authors: HAMILTON MORAG , BENNETT R.
Published: July 2010

Nine fresh white fish species (cod, haddock, whiting, blue whiting, ling, saithe, lemon sole, plaice, dab) were investigated by sensory panels. Assessors could distinguish between species and although they would express relative preferences, they did not feel very strongly about them. Flavour was the most significant positive determinant of acceptability, texture was neutral and appearance was either neutral or negative. It is probable that most fresh white fish could be satisfactorily interchanged with one another without causing adverse consumer reaction.
Texture analysis of fish fillets and minced fish by both sensory and instrumental methods
Authors: BORDERIAS A. J. , LAMUA M. , TEJADA M.
Published: July 2010

In an attempt to establish objective criteria for texture analysis as an effective substitute for organoleptic procedures, correlation between the results obtained by a panel of tasters and physical and chemical analyses of texture was determined. In addition, regression equations relating instrumental and sensory methods were applied to predict sensory data from those obtained during instru mental analysis.
Alternative sweetening of yoghurt
Authors: HYVÖNEN LEA , SLOTTE MARIA
Published: July 2010

The influence of different sweeteners on the quality of yoghurt was studied using a sucrose sweetened yoghurt as the reference. The alternative sweeteners used were xylitol, sorbitol, fructose, cyclamate and saccharin. The sweeteners were added to the yoghurt either prior to or after incubation. The influence of xylitol and sorbitol were studied more closely by investigating their growth retarding effects on the yoghurt culture. The quality of the yoghurt varieties was evaluated by pH, titratable acidity, viscosity, microbiological quality, sensory properties and storage stability.

All the sweeteners used were suitable for sweetening of yoghurt after incubation. However, saccharin could be used only when mixed with xylitol to cover its disturbing bitter aftertaste when used alone.

Sweetening with sorbitol prior to incubation was problematic. To obtain a suitable sweetness of the yoghurt 15% of sorbitol had to be added. This amount retarded the growth of the yoghurt culture so greatly that no acid, aroma or coagulation was formed in the product. Even a concentration 7% made the yoghurt significantly different from the normal yoghurt. The sweetness of yoghurt prepared with less than 7% of sorbitol is very slight. Consequently, sorbitol is not suitable for use as the only sweetener in pre‐sweetened yoghurt. However, its use was possible in combination with sucrose. Xylitol proved to be a good yoghurt sweetener for pre‐incubation sweetening, in spite of a slight retarding effect on the growth of the bacteria. At 8% concentration, which was the most preferred, the retarding effect of xylitol was negligible.
Dehydration of carrots.
Authors: MAZZA G.
Published: July 2010

The effect of blanching, sulphiting, starching, freezing and sucrose and sodium

chloride dipping before air drying on moisture transport during carrot cube dehydration was studied. The results, interpreted in terms of existing theories combined with physical considerations, provide evidence that factors such as blanching, freezing and sucrose dipping affect moisture transport and product quality.
Post‐harvest physiology and storage of the white oyster mushroom Pleurotus flabellatus
Authors: RAJARATHNAM S. , BANO ZAKIA , PATWARDHAN M. V.
Published: July 2010

Changes in the post‐harvest storage of the mushroom Pleurotus jlabellatus at ambient temperature were studied. There was a decrease in respiratory rate and soluble carbohydrates along with loss in water content. With progress in period of storage, the fresh mushrooms showed an increase in the activities of 0‐diphenoloxidases and proteases accompanied with decrease of total phenols and increase in free amino acids respectively. The degree of discoloration increased with the lapse of storage time.

Fresh mushrooms (200 g) packed in 25 μm thick polyethylene bags (16 × 25 cm) with one pin hole on either side stored up to a period of 24 hr at ambient temperature and up to a period of 6 days at 5 ± 2°C in the intact polyethylene bags.
The preparation of protein hydrolysate from defatted coconut and soybean meals.
Authors: PHAM CHAY B. , ROSARIO R. R. DEL
Published: July 2010

Protein hydrolysate prepared from defatted soybean meal and coconut meal using acid hydrolysis under different conditions were analysed and subjected to sensory evaluation. Analysis of amino acid after hydrolysis showed a 10.32% reduction in the soybean product and a 31.93% reduction in coconut product. Chemical analyses showed similarities in pH, viscosity, salt content and reducing sugar between the hydrolysates and the commercial soy sauce sample. Both amino and total nitrogen and acidity were higher in the hydrolysate than the commercial sample.

Sensory evaluation showed that hydrolysed soybean products gave better scores in terms of colour, aroma, flavour and general acceptability than coconut products. Addition of soybean to coconut meal resulted in improved hydrolysed product.
Electroconductive thawing by liquid contact
Authors: NAVEH D. , KOPELMAN I. J. , MIZRAHI S.
Published: July 2010

A method of rapid thawing, especially suitable for large frozen products is proposed. The method is based on electroconductive heating of the frozen product immersed in a liquid and positioned between two electrodes having no direct contact with the piece. The electrical current passing through the product generates internal heat, thus considerably shortening thawing time. Furthermore, in this process a low surface temperature can be maintained at any desired level, by circulating cooling water over the product, without affecting thawing rates. Local overheating within the product is avoided by either controlling current density or by programming various combination of pulse duration and frequency. For example, it took 160 min to thaw a −20°C frozen cylindrical (17 cm ø× 33 cm) meat chunk where the temperature at the surface and at the thawed part were maintained below 7 and 2WC, respectively. In comparison, 450 min were needed to thaw a similar frozen sample immersed in a 20°C stirred water.
Stability of carotenoids in freeze dried papaya (Carica papaya)
Authors: ARYA S. S. , NATESAN V. , VIJAYARAGHAVAN P. K.
Published: July 2010

Effect of water activity (aw) and storage temperature on the degradation of carotenoids in relation to keeping quality of freeze dried papaya is reported. Carotenoids were found to be most stable at 0.33 aw and both below and above this level their rate of destruction was higher. Above 0.40 aw browning limited the storage life. Freeze dried papaya has maximum stability between 0.22‐0.33 aw.
Chemical characterization of prickly pear pulp, Opuntia ficus‐indica, and the manufacturing of prickly pear jam
Authors: SAWAYA W. N. , KHATCHADOURIAN H. A. , SAFI W. M. , AL‐MUHAMMAD H. M.
Published: July 2010

Attempts were made to use prickly pear fruits, Opuntia ficus‐indica, which are locally abundant and relatively inexpensive in the manufacturing of jam.

Physical characterization of the strained pulp showed a value of 14.2° Brix for total soluble solids (TSS), 14.5% total solids and a pH of 5.75. The acidity of the pulp as citric acid was 0.18%. Proximate analysis revealed low amounts of protein (0.21%) as Nx6.25, crude fat (0.12%), crude fibre (0.02%), ash (0.44%) and pectin (0.19%). All the sugars were present as reducing sugars (12.8%) and consisting mainly of glucose and fructose (60:40). Vitamin analysis showed only trace amount of vitamin A @‐carotene) and 22.1 mg% of vitamin C. The pulp was rich in potassium, fair in calcium, magnesium and phosphorus and poor in sodium and iron.

Pilot plant studies on the manufacturing of the jam in conjunction with sensory evaluation of the final products showed that blanching in comparison to non‐blanching resulted in no significant difference in the sensory quality of the jam. Citric acid and a combination of citric and tartaric acids (1 :l) wcrc preferred over several other natural acids used as acidifying agents. The addition of cloves, grapefruit, orange and almond flavours ranked best among several other flavours added in addition to the pulp containing 20% date paste.
Froth flotation as a means of protein extraction from mussels
Authors: HOLLAND C. R. , OTTERBURN M. S. , McCOMISKEY P.
Published: July 2010

Batch studies on froth flotation as a means of protein extraction from a milled mussel matrix show that the technique is feasible. High efficiency of separation (>90%) of the mussel flesh and shell, along with high protein recoveries (>90%) are reported, using a combination of a frothing agent, Lissapol, and a flocculent, Difco. Heat pre‐treatment of the milled mussel matrix is shown to have little effect on the system.
Isolation and characterization of branched chain fatty acids (other than those derived from phytol) in cod liver oil
Authors: DUR L. A. D.
Published: July 2010

A group of mono‐ and di‐unsaturated branched chain fatty acids were isolated and characterized by GC‐MS. A GC‐MS analysis of the perhydroderivatives of these acids revealed the presence of the following acids: 5 ‐ methyltetradecanoic, 5,7‐dimethyltridecanoic, 7‐methylhexadecanoic, 5,7‐ dime t h y 1 te tradecanoic, 7,9‐dime t hyl hexadecanoic, 9‐met h yloctadecanoic, 7,9‐ and 9,11‐dimethyloctadecanoic acids. Of these, only the 7,9‐ dimethylhexadecanoic acid was fully characterized in its unhydrogenated form as 7,9‐dimethyihexadecadienoate (Δ 63). The presence of the branched methyl groups on alternate odd carbon atoms is uncommon.
Factors affecting the development of ‘finger drop’ in bananas after ripening
Authors: NEW S. , MARRIOTT J.
Published: July 2010

A simple mechanical method has been developed to measure the force required to break banana fruit peel in the region of the pedicel. Values obtained for peel breaking force correlate well with measured differences in susceptibility to ‘finger drop’.

Longer periods for fruit ripening, obtained by a reduction of the conventional ripening temperature, favour maintenance of a high peel breaking force and extend the shelf life of ripe fruit but reduce the degree of coloration. Finger drop in bananas of tetraploid clones, which are highly susceptible to its development, could be minimized by ripening at temperatures about 2°C lower than those optimal for ‘Valery’, a major commercial triploid cultivar.

The peel breaking forces of different tetraploid clones were compared under controlled ripening and shelf life conditions and several clones with significantly reduced susceptibilities to finger drop were identified. Clones with a low susceptibility to finger drop were generally also characterized by a long pre‐climacteric period.
The effect of glutathione on the cohesiveness of pounded cassava, cocoyam, gari and yam
Authors: OSUJI G. O.
Published: July 2010

In order to understand the part played by glutathione on the cohesiveness of the tropical staple items of food, pounded cassava, cocoyam, gari and yam, varying amounts of glutathione were added to the foods after which the resistance to shear stress (cohesiveness) of each food was determined. In each pounded food the added glutathione immediately increased the food's cohesiveness. There was also a linearly increasing relationship between the foods cohesiveness and their endogenous glutathione contents on one hand and between the foods cohesiveness and foods protein contents on the other hand. Glutathione, therefore, increases the cohesiveness of tropical pounded foods by interacting with their proteins which then assume new conformations that increase the cohesiveness of the foods.