bluuebunny/crossref_metadata_2025 huggingface dataset:
Changes in protein‐nutritional quality of indonesian dried‐salted fish after storage
Authors: Astawan Made , Wahyuni Mita , Yamada Kazuhiro , Tadokoro Tadahiro , Maekawa Akio
Published: November 2006

Skipjack tuna (Katsuwonus pelamis) was used to produce Indonesian dried‐salted fish (DSF), by soaking the flesh in 150 g litre−1 or 250 g litre−1 brine solution for 24 h and then drying in an artificial drier at 45°C for 40 h. The final products were stored for 6 months at 28°C. Male Wistar rats were used to evaluate the nutritional quality of the DSF protein. Feed conversion efficiency, protein efficiency ratio and net protein ratio rats fed DSF were significantly lower than the control (casein) group. True protein digestibility (TD), biological value (BV) and net protein utilisation (NPU) of rats fed DSF were also significantly lower than the control group. The values of TD, BV and NPU were all >90% suggesting that the DSF still had good protein nutritional quality even after 6 months storage.
Sensory and microbiological assessment of irradiated bluejack mackerel (Trachurus picturatus)
Authors: Silva Helena A , Nunes Maria L , Empis José M A
Published: November 2006

Bluejack mackerel caught off the Portuguese coast were irradiated with pasteurising doses of 1, 2 and 3 kGy using a 60Co gamma source; they were compared with a non‐irradiated control sample for external appearance in the raw fish and for texture, flavour, odour, humidity and colour in the cooked muscle, by a group of experienced panellists. Differences were found between the control and the irradiated samples but not among them. An extension of two to three times the shelf‐life was obtained.
Effects of storage time and chemical preservatives on the total volatile basic nitrogen content in chilean mackerel (Trachurus murphy) prior to fish meal production
Authors: Bórquez Rodrigo , Espinoza Mario , Ormeño Rodrigo
Published: November 2006

Total volatile basic nitrogen (TVB‐N) as a measure of protein degradation and total microbial counts or stored raw mackerel (Trachurus murphy), which had been treated with chemical preservatives, were compared with the TVB‐N and microbial counts of untreated fish. In unpreserved fish, decomposition of fish protein was rapid. Treatment of mackerel with acetic (1000‐5000 μg kg−1), which was the most effective of the parameters studied, approximately halved the rate of increase in TVB‐N compared with the untreated samples. Changes in the total microbial counts presented a similar trend.
Influence of acetic acid preservation of chilean mackerel (Trachurus murphy) on fish meal production
Authors: Bórquez Rodrigo , Gonzalez Claudia
Published: November 2006

The influence of acetic acid preservation of Chilean mackerel (Trachurus murphy) on its suitability of processing a fish meal quality was studied on a pilot‐plant scale and on the industrial level. In particular, the influence of acetic acid preservation of raw material on water‐oil separation during cooking‐pressing and resulting quality changes in fish meal produced was investigated. The results have shown that preservation of raw fish by acetic acid may improve water‐oil separation after cooking, whereas the quality of oil and fish meal measured as acid value and available lysine, respectively, remain constant. A concentration of 1000–3000 μg kg−1 of acetic acid in the raw material is recommended.
A liquid chromatography‐mass spectrometry study of a black tea liquor using the plasmaspray interface
Authors: Bailey Richard G , Nursten Harry E , McDowell Ian
Published: November 2006

This paper describes the application of liquid chromatography‐mass spectrometry to the analysis of a black tea liquor, and shows that much useful information can be obtained without sample pretreatment. A tea liquor was applied to a wide‐pore high‐performance liquid‐chromatography column connected to a mass spectrometer by a VG Plasmaspray interface. Pseudo‐molecular ions were obtained from the flavanols, flavanol gallates, chlorogenic acids, 4‐coumarylquinic acids, and caffeine, but the flavonol glycosides were extensively fragmented by the interface. Fragments were obtained from unresolved polymer that supported its previous designation as a flavanol polymer.
Characterisation and differentiation of wine vinegars by multivariate analysis
Authors: Guerrero M I , Heredia F J , Troncoso A M
Published: November 2006

Official methods of analysis were applied to conventional wine vinegars made by quick acetification processes and to traditionally made vinegars from Jerez (sherry‐producing zone). Quantitative differences between samples could be clearly demonstrated by using multivariate statistical methods (cluster analysis and stepwise discriminant analysis). The results obtained have been used to classify other wine vinegar samples made by the slow acetification process in other wine producing zones in the south of Spain.
The isolation of active emulsifier components by the fractionation of gum talha
Authors: Underwood D R , Cheetham P S J
Published: November 2006

Hydrophobic chromatography using phenyl Sepharose Cl‐4B has been used to fractionate gum talha into a range or components, similar to those previously reported for gum arabic. In particular two fractions with emulsifying properties were eluted from the column with water. A detailed assessment of the emulsifier activities of the gum talha fractions demonstrated that it is the second of these components eluted with water that has easily the highest emulsifying activity and emulsion‐stabilising properties. Concentration dependence experiments showed that it is much more active than the original unfractionated gum, and about 2‐5 times as active as the next most active component. This very active emulsifier component was obtained in a yield of 8 g kg−1 from the original gum talha and has the highest protein concentration of all the gum talha components. Experiments using gum reconstituted from its individual components showed that although the other components are less active they do contribute to the emulsification properties of the whole gum.
Incidence of vibrios of public health significance in the farming phase of tiger shrimp (Penaeus monodon)
Authors: Bhaskar N , Setty T M R
Published: November 2006

The incidence of some of the human pathogenic vibrios in the cultured tiger shrimp (Penaeus monodon) was evaluated during the farming phase in practice at a commercial semi‐intensive shrimp farm off Uttarakannada, Karnataka (India). Possible sources of these human pathogens were also evaluated. Vibrio alginolyticus was found to be the most common Vibrio member (57% incidence). Vibrio cholerae, V parahemolyticus and V vulnificus were the other species encountered. All these occurred in shrimp pond sediment, pond water and the feed used (clam meat and formulated feed). Vibrio mimicus was encountered only in the dam meat used as a shrimp feed. A poor correlation between the faecal coliform level and the occurrence of these pathogenic vibrios was apparent, implying natural occurrence of these vibrios in the brackishwater/shrimp culture environment.
Chemical composition in varieties of rapeseed and turnip rapeseed, including several samples of hull and dehulled seed
Authors: Eriksson Ingrid , Westerlund Eric , Åman Per
Published: November 2006

Varieties of spring rapeseed (n = 10), winter rapeseed (n = 12), spring turnip rapeseed (n = 11) and winter turnip rapeseed (n = 3) were analysed for contents of dietary fibre (DF) constituents, crude fat, crude protein and ash. Most of the varieties were of the double‐low type but four single‐low winter rapeseed varieties and seven yellow‐seeded (triple‐low) varieties were also investigated. Principal component analysis (PCA) made it possible to divide the varieties into different groups. One group, including winter rapeseed varieties and the winter turnip rapeseed variety Kova, generally had high crude fat contents (432‐492 g kg−1 whole seed, DM), low crude protein (181‐221 g kg−1) and ash contents (32‐38 g kg−1). Another group, consisting of the yellow‐seeded spring turnip rapeseed varieties, had a lower mean content of DF (150 g kg−1), due to low content of Klason lignin, than the other categories of varieties (mean contents: 176‐183 g kg1‐). Spring rapeseed varieties generally exhibited lower values of neutral polysaccharide residues than the other varieties studied. It was shown—using PCA—that the individual neutral polysaccharide residues primarily varied in unison. In addition, the presence of fucose‐containing xyloglucan, pectin and galacto‐glucomannan in the seeds was indicated. DF content in manually prepared hulls and dehulled seeds was determined for 10 varieties. The content of dietary fibre polysaccharide residues (DFPR) in the dehulled seeds of spring rape was low (range: 59‐71 g kg−1) compared with the other varieties analysed (76–87 g kg−1). The content of Klason lignin in yellow hulls was considerably lower (48–63 g kg−1) than in dark hulls (224–330 g kg−1). Yellow hulls instead had a higher DFPR content (491‐497 g kg−1) than dark hulls (341–401 g kg−1).
Anthocyanin degradation in oxidising grape musts
Authors: Cheynier Véronique , Souquet Jean‐Marc , Kontek Adriana , Moutounet Michel
Published: November 2006

White musts with added grape anthocyanis were prepared and oxidised using known amounts or oxygen. Although malvidin and peonidin glucosides were degraded at a slower rate than o‐diphenolic anthocyanins, important losses of all pigments occurred in oxidising grape musts. Degradation was inhibited by glutathione in excess, meaning that enzymically generated quinones of caffeoyltartaric acid were involved in the degradation mechanisms. Addition of anthocyanins hardly modified the kinetics of caffeoyltartaric acid oxidation and conversion to 2‐S‐glutathionyl caffeoyltartaric acid (grape reaction product). All musts browned considerably during oxidation. Browning of white musts was measured as an increase of redness (a*) and a decrease of lightness (L*) and yellowness (b* and hue angle) whereas browning in anthocyanin added musts appeared essentially as a loss of red colour (a*).
High in‐vivo (rat) digestibility of faba bean (Vicia faba), lupin (Lupinus angustifolius) and soya bean (Glycine max) soluble globulins
Authors: Rubio Luis A , Grant George , Caballé Carmen , Martinez‐Aragón Ana , Pusztai Arpad
Published: November 2006

The in‐vivo digestibility of soluble globulin proteins purified from faba bean (Vicia faba), lupin (Lupinus angustifolius) and soya bean (Glycine max) seed meals was studied in two acute (1 h) experiments with growing rats. Commercial insoluble denatured lactalbumin (Sigma) was used as control. In experiment 1, five groups (four rats each) of overnight fasted rats were intubated with the different proteins (300 mg) suspended in distilled water (1.5 ml). Controls were intubated only with water. In experiment 2, the proteins (300 mg) were added to a basal diet (1.0 g) which contained maize starch (500 mg), glucose (300 mg) and glycerol (200 mg). The animals (five groups) were offered the solid diet after overnight fasting. One hour after feeding, the animals were killed, the digesta of stomach and small intestine were washed out with cold water, freeze‐dried and their protein content determined. The digestibility of denatured lactalbumin in the rat small intestine after 1 h was 66‐9 and 67‐0% of the amount given in experiments 1 and 2, respectively. Digestibility of legume proteins ranged from 96‐5 to 99‐9% and from 80.1 to 86.9% in experiments 1 and 2, respectively. The differences between control and test groups were significant (p < 0.001) in both experiments. These data suggest that legume globulins are highly digestible in the small intestinal tract of the rat.
Effects of conditioning factor on anthocyanin production in strawberry suspension cultures
Authors: Mori Tsukasa , Sakurai Miei , Seki Minoru , Furusaki Shintaro
Published: November 2006

To investigate the effects of the conditioning factor on anthocyanin production in the cultured strawberry, Fragaria ananassa cv Shikinari, cells were cultured in LS medium supplemented with a filtered conditioned broth. Anthocyanin accumulation was greatly enhanced using media conditioned for 5–8 days. This effect was promoted by increased concentrations of the conditioned broth. The amount of anthocyanin produced in a 100% conditioned broth was about eight times higher than in the control broth after 5 days. The substance that promoted anthocyanin accumulation in the conditioned medium was thermostable, because neither cell growth nor anthocyanin accumulation were affected by boiling for 10 min. Anthocyanin production was further enhanced by adding freeze‐dried conditioned broth to freshly prepared LS medium; however, this conditioned broth affected cell growth only in the early phase of culturing. The content of peonidin‐3‐glucoside, a major anthocyanin, increased as the number of days the cell growth proceeded, while that of cyanidin‐3‐glucoside decreased. The contents of these two major anthocyanins were also changed by adding a preculture broth as a conditioning factor.
Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a chinese fermented soya bean curd—Sufu
Authors: Chou Cheng‐Chun , Hwan Chyong‐Hsyuan
Published: November 2006

Some biochemical changes in the traditional Chinese fermented soya bean curd, Sufu, were investigated. The Sufu was prepared by using either Actinomucor taiwanensis or Actinomucor elegans as the starter and the ageing was in brine solution, with and without the addition of ethanol. A higher dissolution ratio of protein and a higher content of peptide‐form amino acid were observed in the Sufu aged in the brine solution without ethanol. High contents of glutamic acid and leucine were notably present among the free amino acids. Regardless of starter organism used, the addition of ethanol to the brine solution for ageing resulted in the free fatty acid in the Sufu product. However, addition of alcohol to the ageing solution did not influence the fatty acid composition of any Sufu prepared. Among the fatty acids, the content of linoleic acid was the highest in all the Sufu prepared.
Infrared study of arabinoxylans
Authors: Kačuráková M , Ebringerová A , Hirsch J , Hromádková Z
Published: November 2006

The influence of substitution of the (1 → 4)‐β‐D‐xylan backbone with α‐L‐arabinofuranosyl units on the infrared spectra has been studied using the freeze‐dried form of related oligo‐ and polysaccharide models. The peak intensity ratios at 1164 and 990 cm‐1 can be suggested as an index of arabinofuranosyl contribution. A valid correlation was found between the substitution of the xylosyl units at the position O‐3 by arabinosyl units and the intensity of the above‐mentioned absorption bands. The results are valuable for the identification of arabinoxylan type polysaccharides, as well as, for studies of the xylan component behaviour of plant materials in various technical and biotcch‐nological processes.
Studies on the solid substrate fermentation of bambara groundnut (Vigna subterranea (L) Verde)
Authors: Barimalaa Iminabo S , Achinewhu Simeon C , Yibatama Idisi , Amadi Emmanuel N
Published: November 2006

Fermentation of bambara groundnut (Vigna subterranea) has not been fully studied. In this project an attempt was made to ferment the beans to a dawadawa‐type product using whole cotyledons in four days. Isolates from fermenting cotyledons showed Bacillus subtilis and B licheniformis as the major fermenting microorganisms. Fermentation increased the pH of the substrate from 7‐0 to 8‐0 after an initial fall in the first 24 h. Fermentation increased moisture, protein and fat contents of cotyledons. Total available carbohydrate reduced in 48 h to less than 50% of value at the start of fermentation but then increased to 92% on the fourth day. The increase has been attributed to secretion of slime by fermenting microorganism. Fermentation also reduced the trypsin inhibitor activity of cotyledons.
Replacement value of brewers' dried grain for maize on performance of pigs
Authors: Yaakugh I D I , Tegbe T S B , Olorunju S A S , Aduku A O
Published: November 2006

Twenty four crossbred (Landrace x Large White) barrows and gilts of average initial weight of 520 kg liveweight were used to evaluate the replacement value of brewers' dried grain (BDG) for maize in diets of pigs. Animals were randomly allotted to pens and treatments in a randomised block design trail. The treatments were (a) 15% crude protein finisher diet and diets in which BDG replaced (b) 15%, (c) 30%, and (d) 45% of the maize. Pigs were slaughtered on attaining 90 · 2–5 kg liveweight and carcass data collected. Pigs fed the control diet took shorter time to attain final slaughter weight (P < 001) and time taken to attain slaughter weight increased linearly as the level of BDG increased in the diet. The feed intake of pigs decreased linearly (P < 001) as the level of maize replaced by BDG increased. However, feed : gain ratio was not significantly different between treatments. The carcass yield (chilled and warm) and body measurements (body length, chest girth and loin girth) were not significantly affected by the dietary treatments. The percentages of shoulder, loin and belly were not significantly affected by the level of BDG feed. However, the percentage ham increased quadratically as the level of BDG replacing maize increased. The loin‐eye area and the trimmed carcass yield were not significantly different between treatments. The backfat thickness of pigs decreased non‐significantly as the level of BDG increased in the diet of pigs. The organ weights of finisher pigs did not present any clear‐cut picture. However, the liver weights of pigs fed high levels of BDG were significantly less when compared to the control.
Diamagnetic susceptibility changes in apple tissue after bruising
Authors: McCarthy M J , Zion B , Chen P , Ablett S , Darke A H , Lillford P J
Published: November 2006

In nuclear magnetic resonance images of bruised apples, the bruised tissue regions appear brighter than intact tissue regions. The cause for the contrast was investigated. The spin‐spin relaxation rates (1/T2) of the bruised regions were found to be greater than those of firm tissue regions ruling out this mechanism as a cause for the contrast. By comparing spin‐echo images (with echo delays of 14 ms and 50 ms) with gradient‐recalled‐echo images (with echo delay of 5.5 ms) it was concluded that the contrast may be attributed to the decrease in the diamagnetic susceptibility variations within the bruised regions as a result of the partial destruction of the cellular structure caused by bruising. Images of a bruised apple were acquired before bruising, immediately after bruising and approximately every 4 h thereafter, and showed that the contrast between bruised and non‐bruised regions increased with time.
The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot‐smoked
Authors: Zotos Anastasios , Hole Michael , Smith Gillian
Published: November 2006

Whole mackerel (Scomber scombrus) were frozen using a horizontal plate freezer, wrapped in plastic bags and frozen stored at ‐ 20°C. At suitable intervals (11, 22 and 33 weeks) the fish were removed from the cold store and subsequently hot smoked (in gutted from) using an AFOS‐Torry Mini Kiln. All smoked mackerel samples, despite their different previous histories, were assessed by the panellists as moderately acceptable products in‐ terms of their texture and flavour, even after 33 weeks frozen storage prior to smoking. Protein denaturation, as related to salt‐soluble protein, was influenced by the frozen storage history (24% drop after 33 weeks frozen storage) and seemed to be affected by the free amino acids formed during frozen storage. After smoking the denaturation was extensive (above 80%) in all mackerel samples. Lipid oxidation was quite extensive (PV 108 meq kg−1) in the 22 and 33 weeks frozen stored mackerel samples. However, no rancid flavour in the latter smoked mackerel samples was detected by taste panellists. A 58% increase in free amino acids during frozen storage was observed. Extensive losses of 74% in available lysine were observed in the 22 and 33 weeks frozen stored mackerel samples after smoking which could be due to aminocarbonyl reactions with the products of lipid oxidation. A 40% loss of thiamine was observed in the 33 weeks frozen stored samples after smoking. The histamine contents did not exceed 94 mg kg−1 and would not be expected to cause symptoms of scombrotoxin poisoning.
Volatile components of avocado leaves (Persea americana mill) from the Mexican race
Authors: Sagrero‐Nieves Lorenzo , Bartley John P
Published: November 2006

The chemical composition of the volatile oil of avocado leaves from Mexican race (Persea americana Mill) grown in the highlands of Mexico was investigated by gas chromatography and gas chromatography‐mass spectrometry. Thirty compounds were identified accounting for 92.45% of the oil. Estragol (78.12%), α‐cubebene (3.58%), methyl eugenol (3.37%) and β‐caryophyllene (2.10%) were the major components representing more than 87%. The oil has a characteristic aroma similar to anise‐tobacco.
The effects of variety, drying procedure, fineness of grinding and dietary inclusion level on the bioavailability of Cassava (Manihot esculenta crantz) starch
Authors: Brough Susan H , Neale Roger J , Norton Grenville , Wenham June E
Published: November 2006

The bioavailability of raw cassava starch from dried, whole roots, as affected by a number of variables, both inherent and processing‐induced, was determined in a series of feeding trials using the rat as a test animal. Apparent starch digestibility was in excess of 99% and was unaffected by cassava variety, cyanide content, drying process, fineness of grinding, dietary inclusion level (up to 50% of the diet) and age of the animal. A high level of residual cyanide (406.6 mg kg−1 dried cassava chips) reduced feed intake and weight gain. Since the floor‐drying procedure, whilst effectively reducing the cyanide to an acceptable level, was without effect on the digestibility of cassava starch, it is recommended that this process be adopted for drying high cyanide cultivars of cassava destined for the animal feed market. This will allow cassava to be incorporated in the diet at a higher inclusion level with no undesirable effects on animal performance.
The variation of superoxide dismutase (SOD) and xanthine oxidase (XO) activities in milk using an improved method to quantitate SOD activity
Authors: Granelli K , Björck L , Appelqvist L‐Å
Published: November 2006

An improved method for determination of superoxide dismutase (SOD) in milk has been developed. The interference of endogenously occurring xanthine oxidase (XO) has been subs'antially reduced by addition of an ultrafiltration step, which removed 61 ± 10 (mean ± SD) % of the XO activity. This method was used to determine the SOD activity in milk serum from 15 Swedish Red and White (SRW) cows and 18 Swedish Friesian (SF) cows at various stages of lactation. The XO activity in raw milk was also determined. The milk from these cows had a mean SOD activity of 0.83 ± 1.14 U ml−1 milk serum and a mean XO activity of 49 ± 22 mU ml−1 raw milk (n = 127). A difference between breeds could be noted in XO activity, ie milk from SF cows had significantly (P < 0.05) higher mean XO levels compared with milk from SRW cows, 54 ± 23 mU ml−1 than 44 ± 21 mU ml−1. A significantly increased level of XO activity in milk from SRW cows during the lactation was found. No significant effect of breed or stage of lactation on SOD activity could be detected. Individual cows with high and low milk SOD levels during the entire lactation have been identified.
A model of microbial survival after exposure to pulsed electric fields
Authors: Peleg Micha
Published: November 2006

Survival curves of microorganisms exposed to pulsed electric fields have a characteristic sigmoid shape when plotted in linear coordinates. They can be described by the phenomenological model S(V, n) ‐ 100/(1 + exp(V ‐ Vc(n)) /a((n))) where S(V, n) is the percent surviving organisms, V the field intensity, n the number of pulses, Vc(n) critical field intensity corresponding to 50% survival and a(n) a constant representing the curve's steepness (about 90% of the loss in number occurs within Vc ± 3a). Testing the model with published data showed an excellent fit. Moreover, both Vc(n) and a(n) could be described in terms of a single exponential decay term, indicative of the increased lethality of the field as the number of pulses increases. These enabled the creation of three dimensional plots of the survival‐field intensity‐number of pulses relationships, with linear or semi‐logarithmic scales, from which similarity and differences in resistance can be revealed at a glance. The tabulated model's constants can also be used for quantitative comparison of the survival curves of different organisms. WhenV ≫ Vc the model is reduced to log[S(V, n)/100] = ‐V/a(n), that is it entails the same type of semi‐logarithmic relationship between survival and field intensity, a relationship that is traditionally used to present survival curves.
Glycoalkaloid content of early potato varieties
Authors: Hellenäs K‐E , Branzell C , Johnsson H , Slanina P
Published: November 2006

Samples of Swedish domestic early potatoes were collected from wholesalers and analysed for their content of glycoalkaloids (GA), α‐solanine and α‐ chaconine, using a modified HPLC procedure. The varieties included were, in order of increasing GA content; Maris Bard, Ukama, Pro vita, Evergood Eldorado, Maria, Early Puritan, Silla and Ulster Chieftain. The average total GA content (α‐solanine and α‐chaconine combined) for the different varieties ranged from 51 to 221 mg kg−1 fresh weight. α‐Solanine constituted on average between 35 and 41% of the GA detected. The GA concentrations in individual samples were in the range 31‐344 mg kg−1. The variety Ulster Chieftain accounted for 88% of the samples above 200 mg kg −1. The results obtained with tubers grown experimentally in field trials in two different years were consistent with the findings for commercially grown potatoes in terms of GA content rank among varieties.
Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems
Authors: Van Ruth Saskia M , Roozen Jacques P , Cozijnsen Jan L
Published: November 2006

The effect of artificial saliva components on flavour release from dehydrated diced red bell peppers (Capsicum annuum) was studied in a mouth model system. This measured the dynamic headspace under oral conditions, such as temperature, volume of the mouth, salivation, and mastication (DHM). The results were compared with a dynamic headspace (DH) and a purge‐and‐trap (PT) model system. Volatile compounds were analysed by gas chromatography, using flame ionisation detection (FID), mass spectrometry (MS), and sniffing port detection (SPD). SPD revealed that only 12 of the 47 compounds identified by MS and FID possessed odour activity. For all saliva compositions FID peak areas of volatile compounds were largest in the PT system, followed by DHM and DH, respectively. In the PT system the less volatile compounds were relatively better released than other volatile compounds in comparison with the DHM and DH system, for all salivas. The saliva components mucin and α‐amylase caused a relative decrease in release of the less volatile compounds in all model systems. An overall decrease in FID peak areas of volatile compounds by the latter components was observed in model system DH only.
Biochemical and nutritional changes in fish proteins during drying
Authors: Raghunath Magadi R , Sankar Thazhakote V , Ammu Kunhithyil , Devadasan Koodanchery
Published: November 2006

Biochemical and nutritional changes in the muscle proteins of a lean marine fish Nempiterus japonicus during drying at 50, 60 and 70°C were investigated. Solubility of proteins in water, 0.6 M NaCl, 1.5 M urea, 8 M urea and 10 g litre−1 sodium dodecyl sulphate (SDS) decreased as drying progressed at all three temperatures; most of the decrease occurring in the initial 4 h of drying SDS‐polyacrylamide gel electrophoresis of 1.5 M urea, 8 M urea and SDS extracts showed that higher molecular weight (MW) protein fractions were more sensitive to drying and disappeared much earlier from electropherograms than the lower MW protein fractions. Residual solubility of proteins near the pH range of 4–6 was found to increase during drying, but solubility at acid and alkaline pH was adversely affected. Decrease of solubility by drying was more affected at acid pH, especially at higher temperatures than at alkaline pH. Sulphydryl groups registered a regular and sharp decrease with drying except at 50°C, where initially an increase was observed. Apart from disulphide and hydrophobic bonds, free amino groups also appear to be involved in denaturation reactions during drying. Pepsin digestibility of fish muscle decreased slightly during drying but a clear relationship with drying temperature was not evident. Highly significant differences in proteins between protein efficiency ratio (PER), net protein utilisation (NPU) and biological value were observed between the drying temperatures. The PER and NPU of fish dried at 60°C were significantly higher than those dried at 50 or 70°C.
Effect of long‐term application of animal slurries to grassland on silage quality assessed in laboratory silos
Authors: Anderson Roy , Christie Peter
Published: November 2006

The effect on silage quality of slurry type (pig or cow), rate of application of slurry (50, 100 or 200 m3 ha−1 year−1) and use of a bacterial silage inoculant, was assessed on grass from a long‐term slurry experiment ensiled in laboratory silos. There was no significant effect of slurry type or the quality of silage made from grass re growths. However, on the basis of ammonia‐N, lactate and volatile fatty acid contents, spring (first cut) grass treated with cow slurry in both years of the study produced significantly poorer fermentation (P < 0.001) than silage from grass treated with pig slurry. The quality of silage made from slurry‐treated swards compared favourably with that from swards treated with granular fertiliser. Although increasing the rate of slurry application was shown to reduce fermentation quality in most treatments, this was seen as an effect of increasing the total‐N content of the herbage rather than of slurry application per se. From a study, in selected treatments, of the bacterial flora at harvest, it was also observed that slurry application had little impact on either the composition or diversity of herbage enter bacteria at harvest, and therefore probably upon subsequent fermentation. No evidence was found for the occurrence of clostridia on herbage from slurry‐treated swards. Use of a bacterial inoculant (Ecosyl; ICI plc) improved fermentation quality significantly (P < 0.001) even where high rates of slurry (200 m3 ha−1 year−1) had been applied to swards. The high acetate and butyrate contents typical of laboratory silages untreated with additive were not seen in the inoculated silages.
Wafer batters: A rheological study
Authors: Oliver Ged , Sahi Sarabjit S
Published: November 2006

The performance of single wheat varieties in the production of wafer batters at a constant solids content has been studied. Following a standard mixing procedure dynamic oscillatory measurements were performed to obtain the phase angle and the elastic and viscous moduli. The effect of shear rate on batter viscosity was monitored as a function of increasing shear rate. Batters were centrifuged to obtain batter liquor, the liquid fraction of the batter mix, and its surface properties characterized. Surface tension values were measured and the surface rheology of the films formed at the air‐batter liquor interface determined using an oscillating ring surface shear rheometer. Compositional information of the batter liquor phase has been obtained using thin layer and gas chromatography. There was no direct relationship between the surface properties of the batter liquor and standard tests of wafer batter performance. Hard milling wheat varieties produced batters with stronger rheological properties than soft milling varieties. The bulk elastic moduli of the batters were correlated with the hydration of gluten proteins. The dispersion of gluten proteins was found to be dependent upon the phase angle of the batter. Low phase angle values, ie greater dominance of elastic properties, led to increased gluten dispersion times and potential difficulties in production.
Quantitative determination of the composition of individual pea seeds by fourier transform infrared photoacoustic spectroscopy
Authors: Letzelter Nathalie S , Wilson Reginald H , Jones Alan D , Sinnaeve Georges
Published: November 2006

Photoacoustic detection used in conjunction with multivariate partial least squares calibration showed a good predictive ability for the major components (starch, protein, lipid) of a single pea seed. Minimal sample preparation was required. The error of prediction achieved by photoacoustic spectroscopy was, for most components, close to the standard error of wet chemical methods but the technique had the advantage of a shorter analysis time and retained seed viability.
Sensory wheels: A statistical technique for comparing QDA panels—application to virgin olive oil
Authors: Aparicio Ramón , Morales María T
Published: November 2006

The classic sensory wheel is used and modified to improve the objectivity and predictability of its conclusions concerning the best clusters of attributes. The full procedure was applied to 45 virgin olive oil samples representative of the most important producer countries and the main varieties marketed. The samples were evaluated by four different panels—Spanish, Italian, Dutch and British—these being representatives of traditional and potential consumers of this foodstuff. Altogether each sample was initially characterised by 86 sensory attributes. The relationships between sensory attributes are interpreted during the refinement process. Directions which promise to improve the EC standard on the sensory quality of olive oil are also given.
Effect of weather conditions on concentration of calcium, manganese, zinc, copper and iron in green tea (Camellia sinensis (L) O kuntze) leaves of North‐Western India
Authors: Sud Ram G , Prasad Rajendra , Bhargava Manoj
Published: November 2006

Variations of calcium, manganese, zinc, copper and iron contents in green tea leaves due to weather conditions were studied for three cropping seasons with a view to provide information on nutritional requirements to boost productivity. The concentrations of these micronutrients were related to the uptake capability of tea plants as affected by different weather parameters. High temperature and high atmospheric evaporative demand assisted calcium uptake whereas high humidity and high rainfall reduced it. Low temperature and high humidity reduced manganese uptake. High weekly evaporation, weekly relative humidity and accumulated rainfall depressed the uptake of zinc, copper and iron in green tea shoots.
Effect of some physico‐chemical treatments on the kinetics of autolysed‐yeast extract production from whey
Authors: Moresi Mauro , Orban Elena , Quaglia Giovanni B , Casini Irene
Published: November 2006

In this work, the effects of salt and mechanical cell breaking on the overall activity of the endogenous enzymes of Kluyveromyces fragilis grown on whey‐based media were studied at the optimal values of temperature (54°C) and initial concentration of yeast and whey protein (100 g dm−3) previously selected. An unstructured kinetic model of first order was found to be capable of simulating quite satisfactorily the time course of residual suspended solids (Y) in the slurry, as well as Kjeldahl (KP) and Lowry (LP) protein and total carbohydrates (G) accumulation in the clear extract. The autolysis kinetic rate constant (ka), and yield factors for Kjeldahl and Lowry protein and reducing sugars on total solids hydrolysed were found to be insensitive to the salt level and preliminary mechanical disruption of cells. Nevertheless, maximum production of yeast‐whey protein extracts was achieved when the endogenous enzymes of ground cells are induced by 5% w/v salt addition. Except for their respective salt contents, both autolysates exhibited no apparent difference in chemical composition.
Comparison of methods to determine the endogenous amino acid flow at the terminal ileum of the growing rat
Authors: Donkoh Armstrong , Moughan Paul J , Morel Patrick C H
Published: November 2006

The aim was to compare a recently developed peptide alimentation method and the protein‐free and regression methods for determining endogenous ileal nitrogen (N) and amino acid excretion in the rat, and to apply the endogenous loss estimates to determine the true ileal digestibility of a meat and bone meal (MBM). Preliminary investigations determined the effect of the time of sampling of digesta after a meal (slaughter method) for rats given a protein‐free or an enzymically hydrolysed casein (EHC) based diet, on ileal digesta and endogenous N excretion. There was a significant (P < 0.05) effect of the time of sampling on the amount of digesta collected and the endogenous N excretion for both the EHC and protein‐free fed rats. The amount of digesta collected from the terminal 20 cm of ileum and the endogenous N excretion for both the EHC and protein‐free fed rats were greatest and least variable at 3 h post‐feeding. In the main study, endogenous ileal amino acid excretions were determined in the growing rat fed an EHC‐based diet (n = 6) and with subsequent treatment of the digesta using ultrafiltration or in six rats given a protein‐free diet or by extrapolation from data for 30 animals given five diets which contained graded levels of MBM as the sole protein source. For the EHC treatment, the ileal digesta precipitate plus retentate was used to determine the endogenous flows. The ultrafiltration step excludes unabsorbed dietary amino acids from the measure of endogenous loss. Chromic oxide was the reference marker in all diets. The endogenous N flows determined by the protein‐free and regression methods were similar but both significantly (P < 0.01) lower than those for rats fed the EHC‐based diet. The mean endogenous ileal N flows determined by the peptide alimentation method, the protein‐free and regression approaches were 1866, 1103 and 1019 μg g−1 freeze dry matter intake, respectively. The endogenous amino acid flows at the terminal ileum were lower when determined using the traditional protein‐free or regression methods. The true ileal digestibility coefficients for MBM were considerably higher based on the EHC versus protein‐free endogenous flows.
Metabolism of dietary (Acetyl‐1‐14c)‐plant cell walls in the rat intestine
Authors: Buchanan Callum J , Fry Stephen C , Eastwood Martin A
Published: November 2006

To determine a fate of acetyl groups in intact dietary plant cell walls (PCW) spinach cells were labelled using [1‐14C]acetate as a precursor and the PCW isolated. The (acetyl‐14C)‐PCW were fed to rats by garage and the 14C traced in the rat gut and in the body tissues and excreta of the rat. Some label was solubilised during passage through the upper intestine of the rat, and subsequently incorporated into the body tissues of the rat. A small amount of the radioactivity was excreted as CO2 (4%) and in urine (<1%). (Acetyl‐14C)‐PCW which reached the caecum was solubilised and some [14C]acetate released. The solubilised 14C was incorporated in liver tissue mainly as amino acid present in protein.
Changes in the non‐structural carbohydrates associated with the field drying of oat forage
Authors: Treviño Jesús , Centeno Carmen , Ortiz Luis T , Caballero Rafael
Published: November 2006

Two trials were conducted to determine the sugars, fructans and starch in oat plants (Avena sativa L) and the changes occurring in these carbohydrate fractions during field drying in the haymaking process. The composition of oat herbage in non‐structural carbohydrates varied markedly between years; the contents of sugars, fractals and starch in both leaf blade and non‐leaf blade materials being nether in 1990–1991 than in 1991–1992. Field drying produced a significant decrease (P < 0.05) in the amount of soluble carbohydrates. For the whole aerial plant parts, the decline in the fructans concentration ranged between 42.8 and 38.2% and that of sugars between 16.5 and 5.8%. The total losses of sugars and fractions in hay, expressed as losses of dry matter, ranged from 88 to 63 g kg−1 depending on the year.
Variations in mass and enzyme activity of rumen microorganisms: Effect of barley and buffer supplements
Authors: Martin Cécile , Michalet‐Doreau Brigitte
Published: November 2006

Four ruminally cannulated cows were used to investigate effect of barley with or without buffer on modifications of mass and enzyme activity in rumen microorganisms. Animals were given restricted feed (80% of ad libitum intake) of 7 kg DM day−1 and with three successive diets. The diet H consisted of 100% Cocksfoot hay. The diet HB was 65% hay with 35% pelleted ground barley with infusion of bicarbonate salt for the diet HBB. The rumen was sampled before (‐1 h) and after feeding (+ 5 h) to isolate liquid‐and solid‐associated microbial population. 15(NH4)2SO4 was continuously infused into the rumen as a microbial marker. For all diets microorganisms associated with particles constituted a mean of 74% of the total rumen microbial mass. The density of microorganisms adherent to particles was similar (P > 0.05) for the different diets and the two sampling times, but fibrolytic enzymes activities (xylanase, CMCase, glycosidases) in this microbial population were maximal (P < 0.001) 23 h after feed intake. Xylanase (P < 0.05) and CMCase (P < 0.01) activities just before feeding varied according to diet; they were highest with diet H and similar between barley supplemented diets. Higher glycosidase activities were measured with diet H and HBB than with diet HB 5 h after feeding.
Identification and characterisation of allergens related to Bet v I, the major birch pollen allergen, in apple, cherry, celery and carrot by two‐dimensional immunoblotting and N‐terminal microsequencing
Authors: Schöning Britta , Vieths Stefan , Petersen Arnd , Baltes Werner
Published: November 2006

Low temperature extracts taken from Granny Smith and Braeburn apples, cherries, celery and carrots were separated by two‐dimensional electrophoresis. Bet v I, the major birch pollen allergen, related allergens in apple, cherry, celery and carrot extracts were detected by means of two‐dimensional immunoblotting with patients' sera containing IgE antibodies specific to Bet v I, a rabbit polyclonal antiserum raised against Bet v I, and two Bet vI specific mouse monoclonal antibodies. The major cross‐reacting allergen spots were observed with molecular weights/isoelectric points of 18.0 kDa/pI 5.5 for apple (Granny Smith and Braeburn) and 18.0 kDa/pI 5.8 for cherry, 15.5 kDa/pI 4.4–4.6 for celery and 16.0 kDa/pI 4.4 for carrot extract. Additional antibody reactivities with certain isoprotein spots were observed, which may indicate the presence of Bet v I‐related epitopes on these proteins. Based on the first 15 N‐terminal amino acid residues, the major allergen spots revealed 53% sequence identity between Bet v I and the Granny Smith apple allergen, 50% between Braeburn apple allergen and Bet v I, 67% between Bet v I and the cherry allergen, and 40 and 28% for celery and carrot, respectively. Furthermore, the N‐terminal sequences showed identities ranging from 40% (apple/cherry) to 66% (celery) with PcPR l‐l, a pathogenesis‐related protein in parsley.
Assessment of off‐flavor development in restructured chicken nuggets using hexanal and TBARS measurements and sensory evaluation
Authors: Lai Shu‐Mei , Gray J Ian , Booren Alden M , Crackel Rhonda L , Gill John L
Published: November 2006

The hexanal contents of chicken nuggets treated with various anti‐oxidants were evaluated in relation to the development of warmed‐over flavor (WOF) during frozen storage. Of the antioxidant treatments tested, the sodium tripolyphosphate (STPP)/tertiary butylhydroquinone combination showed the greatest effect by decreasing hexanal production by 95%. Combinations of STPP/oleoresin rosemary, (0.5 g kg−1 and 1 g kg−1) decreased the hexanal contents by 85% and 91%, respectively. A higher correlation coefficient (pooled, within treatments) between hexanal contents and sensory scores for WOF (r = 0.68) relative to that between hexanal contents and thiobarbituric acid reactive substances values (r = 0.14) was obtained. A pooled, correlation coefficient within treatments and storage times (r = 0.56), was found between TBARS and sensory scores. It was concluded that the use of correlation coefficients calculated without pooling groups of data within each significant experimental factor to interrelate the results of different analyses may be inappropriate.
Nutritional properties of fibre‐rich barley products fed to broiler chickens
Authors: Sundberg Birgitta , Pettersson Dan , Åman Per
Published: November 2006

The chemical composition of roller‐milled fractions of barley from a commercial plant was studied and a fraction rich in mixed‐linked β‐glucans selected. This fraction contained 560 g kg−1 starch, 120 g kg−1 crude protein, 170 g kg−1 dietary fibre and 70 g kg−1 mixed‐linked β‐glucans. An unprocessed, drum‐dried or extrusion‐cooked fraction was used as the major ingredient in diets for broiler chickens. The diets were fed with or without a supplementary fibre‐degrading enzyme preparation in order to evaluate specifically the nutritional effects of the soluble dietary fibres. Processing significantly retarded growth, cumulative feed intake and feed conversion efficiency of the diets fed without enzyme supplementation, while the supplementation significantly improved all three parameters for each diet. Generally, processing decreased plasma triglycerides and total cholesterol and increased the ratio between high‐density lipoproteins (HDL) and total cholesterol of chickens fed diets without enzyme supplementation. The enzyme supplementation increased the triglyceride and total cholesterol values and decreased the HDL/total cholesterol ratio, with more pronounced effects for chickens fed the processed diets.
Properties of soya milk and tofu prepared with γ‐irradiated soya beans
Authors: Byun Myung‐Woo , Kang Ii‐Jim , Mori Tomohiko
Published: November 2006

Soya beans (Glycine max) ‘hwang keum’ were γ‐irradiated at dose levels of 0, 2.5, 5, 10 and 20 kGy and the effects of the irradiated soya beans on soya milk and tofu properties were studied. An irradiation dose of 5 kGy caused an increase in yield of soya milk and tofu while having very little effect on their quality. The properties of tofu prepared with the soya beans irradiated at 2.5–5 kGy showed no significant difference from the non‐irradiated control. However, at higher doses (10–20 kGy), decreases in yield, water holding capacity and sag value of tofu were observed. Compared with the non‐irradiated control, hardness and fracturability in the texture of tofu were both significantly increased when the soya bean had been irradiated at 10–20 kGy, while cohesiveness and adhesiveness decreased. The changes in color values of soya milk and tofu were pronounced at 20 kGy.