bluuebunny/crossref_metadata_2025 huggingface dataset:
A rheological investigation of the role of water in wheat flour doughs
Authors: WEBB T. , HEAPS P. W. , EGGITT P. W. RUSSELL , COPPOCK J. B. M.
Published: July 2010

Summary. Doughs of wheat flour, salt and water have been mixed to various levels of work input and water content. Rheological tests have shown that above a particular water content the dough system is unaffected by further addition of water. It is proposed that the water in dough is held with various degrees of strength and that the distribution of water is dependent upon the mechanical work input.
The effect of delay between cooking and freezing on the flavour of pre‐cooked frozen food
Authors: HILL MARGARET A. , GLEW G.
Published: July 2010

Summary. The effect of delay between cooking and freezing on the organoleptic properties of some foods after reconstitution has been examined. Difference tests were performed and it was shown that delays between cooking and freezing of as little as 15 min caused statistically significant differences between some samples subject to delay and those frozen immediately after completion of the cooking operation.
Application of the statistical theory of rubber elasticity to the effect of heat on wheat gluten
Authors: BALE R. , MULLER H. G.
Published: July 2010

The statistical theory of rubber elasticity has been used to evaluate the effect of heat on crude and purified gluten. the number of rheologically effective cross links increase rapidly above 50°C. the significance of these results is discussed.
Relation between pH and tenderness in cooked muscle
Authors: MILES CHRISTINE L. , LAWRIE R. A.
Published: July 2010

Shear‐force and pH were determined in corresponding cooked pre‐ and post‐rigor samples of l. dorsi muscles from normal and adrenalized rabbits. the relative tenderness of pre‐rigor meat was associated with a high pH; but this parameter was apparently affected by other unidentified factors.
Rigor tensions and gaping in cod muscle
Authors: BURT J. R. , JONES N. R. , McGILL A.S. , STROUD G. D.
Published: July 2010

The effects of temperature on the breaking stress and rigor tension of cod muscle fibres are described and related to the occurrence of gaping in fillets consequent on high temperature rigor mortis. This type of gaping is due to a combination of the greater rigor tensions generated at higher temperatures and the lowering of the inherent strength of the tissues; these effects proceed to such an extent that at elevated temperatures the muscle pulls itself to pieces. the magnitudes of the rigor tensions produced at a given temperature are similar whether or not the system is rendered anoxic.

The results obtained are discussed in the light of published observations on the temperature dependence of cod fillet shrinkage and on the behaviour of mammalian muscle in similar situations. Attempts are also made to relate the size of the tensions that develop to the concentration at rigor, or changes in concentration between death and rigor, of lactate and adenosine triphosphate (ATP).
The rapid determination of fat in chocolate and related products using low resolution nuclear magnetic resonance
Authors: WIGGALL P. H. , INCE A. D. , WALKER ELIZABETH
Published: July 2010

The short‐term and long‐term stability of the Newport NMR Quantity Analyser when used for cocoa butter under various instrumental conditions has been investigated, and the optimum operational conditions selected. Following calibration of the instrument, techniques were developed for the rapid determination of fat in milk and plain chocolate, milk chocolate paste and crumb, cocoa liquor and powder, and the results compared with those of conventional extraction methods. the NMR results were higher, and products with relatively high moisture content required pre‐drying, but after applying standard corrections the agreement with the extraction methods was generally good. Precision and accuracy of the corrected NMR method as used in the laboratory was considered to be satisfactory for control purposes, and by using a temperature compensation technique in the factory, a rapid off‐line process control technique has been developed.
Effect of cooking on fatty acid composition of beef lipids
Authors: ANDERSON D. B. , BREIDENSTEIN B. B. , KAUFFMAN R. G. , CASSENS R. G. , BRAY R. W.
Published: July 2010

Paired chuck, rib, round and flank cuts were taken from carcasses of 12 Angus steers (454 kg live weight). Fatty acid composition of subcutaneous, seam (intermuscular), total intramuscular, intramuscular phospholipid and intramuscular neutral lipid fractions was determined on the raw and cooked (70°C) meat. On the basis of the fatty acids analysed (C14, C14:,1. C15, C16, C16:1, C17, C18, C18:1, C18:2, C18:3, C20:4) no significant differences were found between the lipids of the raw and cooked meat. In addition, the drip resulting from the cooked meat was not significantly different in its fatty acid composition from the seam, total intramuscular, or intramuscular neutral fractions.
A direct titrimetric method for the rapid estimation of sulphur dioxide in fresh pork sausage
Authors: PEARSON D. , WONG T. S. A.
Published: July 2010

A method for the rapid estimation of sulphur dioxide in fresh pork sausage has been developed. A good correlation was obtained between Shipton's modification of Monier‐Williams’reference method and the recommended procedure based on Potter's titration method for dehydrated cabbages. The method is applied to a sausage macerate which is twice titrated with iodine. Hydrogen peroxide is used as a specific oxidizing agent for the sulphur dioxide.
Practical applications of an accelerated stability test to rancidity problems in food processing
Authors: BERGER K. G.
Published: July 2010

An oxygen absorption test carried out at 100°C has been used to investigate rancidity problems occurring during processing and storage of foods. A relationship between induction period and flavour deterioration was established for fried foods. In the case of potato crisps the stability test was used to develop plant operating conditions which ensured sufficient shelf‐life. Other applications of the test include the effect of artificial light and of emulsifier addition on fats and the comparison of antioxidants.
A study of some of the factors affecting the spray drying of concentrated orange juice, on a laboratory scale
Authors: BRENNAN J. G. , HERRERA J. , JOWITT R.
Published: July 2010

Concentrated orange juice (a) without additives and containing (b) sodium carboxymethyl cellulose, (c) Gum Acacia, and (d) liquid glucose as additives was spray dried in a laboratory drier. Liquid glucose was found to be the most satisfactory additive, producing a powder with good flavour, free‐flowing characteristics and a minimum of wall deposition. Variations in air inlet temperature, feed temperature and rate and atomizer speed, within a limited range, resulted in no significant changes in the bulk density and particle size of the product. The higher temperatures did result in some change in colour and an increase in insoluble solids.

Cooled plate experiments indicated that the problem of wall deposition is related to wall temperature and is minimized when the wall temperature is below the sticky point temperature of the product.
The Perigo effect in pork
Authors: ASHWORTH J. , SPENCER R.
Published: July 2010

Perigo, Whiting & Bashford (1967) showed that nitrite heated in a laboratory medium was more inhibitory to clostridia than was explicable by the nitrite level itself. They suggested that this effect may be involved in the safety of canned cured meats.

A suitable experimental procedure has been developed to enable the inhibitory effect of nitrite heated in meat to be investigated. Using this procedure a Perigo type effect has been shown with minced pork. The roles of physical conditions, and of chemical additives, in the formation of this inhibition, have been examined.

In most of the work described in this report Clostridium sporogenes NCTC 8594 was used as the test organism. Spores of this organism, and also vegetative and sporing cultures of Cl. botulinum (types A, B and E), together with some other strains of Cl. sporogenes, have also been tested in the meat/nitrite system.

Finally, the work described in this report is considered in the light of the still unexplained stability and safety of canned cured meat products which have only received a mild heat process.
Ginger storage in acidified sodium metabisulphite solutions
Authors: BROWN B. I.
Published: July 2010

Investigations into the storage of green ginger were carried out using preservative solutions of sodium metabisulphite acidified with sulphuric or citric acid. Ginger, stored for up to 9 months in solutions acidified with sulphuric acid, suffered rapid and relatively severe tip tissue deterioration, while ginger stored under the same conditions in solutions acidified with citric acid, had considerably less tissue damage. The extent of deterioration was related to acid concentration, but was not directly affected by sulphur dioxide content. Fermentation and turbidity were observed in several vats, but these were effectively controlled at a sulphur dioxide concentration of not less than 0.1%, and a pH value not greater than 4.0.
The effects of ionizing radiations on some physical and chemical properties of Pakistani rice
Authors: CHAUDHRY M. A. , GLEW G.
Published: July 2010

The effect of gamma‐rays on the gelatinization, pasting and hydration characteristics of two Pakistani rice varieties (Basmati‐370 and Irripak) were studied up to 250 krad. A decrease in pasting viscosities in the Brabender Amylograph has been observed, which was suggestive of depolymerization of starch with the increase in irradiation dose. Similar decreases in gelatinization temperatures and times for both the rice varieties were observed. The starch‐iodine blue values and swelling numbers also showed a relative decrease with the increase in irradiation dose. All the characteristics studied showed effects of irradiation. The water uptake values at 77°C were also affected.

Conclusions concerning the mechanism of hydration characteristics of rice are drawn from the relationship that has been shown between rice samples and irradiation dose.
Mechanisms of retention of organic volatiles in freeze‐dried systems *
Authors: FLINK JAMES , KAREL MARCUS
Published: July 2010

Retention of organic volatiles was studied in freeze‐dried systems containing various carbohydrates ranging in molecular weight from glucose to dextrans. On the basis of the freeze‐drying experiments and studies on sorption and desorption after drying, a mechanism for the retention and/or loss of volatiles during drying was postulated. The mechanism involves formation of ‘microregions’in the dry cake in which the volatile is entrapped. The space between the microregions is freely passable by the volatile. The total amount of volatile retained under given conditions depends on the moisture profile during drying, and on the effective vapour pressure of the volatile in the system.

The present paper considers the following molecular aspects of the formation of microregions in freeze‐drying of solids:

orientation of the molecules of the solid with respect to volatile molecules prior to or during freeze‐drying;

effects of size and polarity of the volatile on orientation of surrounding carbohydrate molecules;

effects of mobility of these molecules under conditions of drying;

molecular and environmental factors which control the moisture level at which the microregions become sealed, and subsequently impermeable to the volatile.
Vacuum packaged bacon; the effects of processing and storage temperature on shelf life
Authors: DEMPSTER J. F.
Published: July 2010

Packaged bacon was produced from pork, cured by three different methods; (a) ‘hygienic’sweet cure, (b) commercial sweet cure and (c) Wiltshire. Packs of bacon were held at 22, 10 and 0°C. The hygienic cured bacon kept for 10 days at 22°C, 39 days at 10°C and 45 days at 0°C. The commercial cured bacon kept for 8 days at 22°C, 20 days at 10°C and 45 days at 0°C. The Wiltshire bacon kept for 6 days at 22°C, 20 days at 10°C and 38 days at 0°C. Spoilage was assessed by organoleptic evaluation using freshly packaged bacon as a control. The importance of hygiene in the manufacture of this product is stressed and some recommendations to this end are made.
Effects of preslaughter adrenalin injection on muscle metabolites and meat quality of pigs
Authors: HATTON M. W. C. , LAWRIE R. A. , RATCLIFF P. W. , WAYNE N.
Published: July 2010

Groups of sibling Large White pigs were injected subcutaneously at 2–4 hr preslaughter with 0.1–0.5 mg adrenalin/kg. Corresponding non‐injected siblings were used as controls. The amount of liquid exudate from the retail joints of pork was measured both objectively and visually after 1 and 4 days'storage at 0 ± 1°C. Except with the lowest dose of adrenalin, a marked improvement in water binding was achieved by the treatment. The colour of the meat from the treated group was perceptibly darker than that of corresponding controls. Texture effects were apparent in the cooked meat only at the highest dose level used; flavour was not affected. Concomitant biochemical investigations onbicepsrfemorisshowed that the treatment had elevated the ultimate pH and significantly reduced the amount of glucose‐6‐phosphate in the muscle.
Biochemical studies on the discoloration of fresh meat
Authors: ATKINSON J. L. , FOLLETT M. J.
Published: July 2010

Semimembranosus muscles from lamb, beef and pork carcasses were analysed for nicotinamide adenine dinucleotide content, metmyoglobin reducing activity and oxygen uptake during the initial 6 days of maturation in an attempt to elucidate the mechanisms which influence colour stability of meat surfaces during retail display.

In all cases the above parameters diminished with increasing time of storage. For lamb and beef muscle the oxygen uptake of minced samples and nicotinamide adenine dinucleotide concentrations were highly correlated throughout, but for pork muscle a lower correlation was observed. A relationship was observed between oxygen uptake of minced samples and retail display life. Metmyoglobin reducing activity was not related to surface discoloration under aerobic conditions of storage.

It would appear that the bright red colour associated with fresh meat at retail display may be prolonged by reducing the endogenous nicotinamide adenine dincleotide content of the meat tissue.
Concentration of solutions by vertical‐gradient freezing*
Authors: SHOMER I. , FLAVIAN SOLANGE , SAMISH ZDENKA , BEN‐GERA I.
Published: July 2010

Vertical‐gradient freezing applied to sugar solutions and to apple juice resulted in the separation of the ice so that crystallization and separation were achieved in a single step. The influence of the nature of the constituents, viscosity and concentration is discussed. The process provides a potentially efficient method of freeze concentration or of removal of solids from solution.
Iodophors as an aid to sanitation in beer canning plants
Authors: BRAITHWAITE PATRICIA J.
Published: July 2010

The ability of nine commercial iodophor preparations to control yeast infection was determined in the presence and absence of organic matter. Well buffered formulations demonstrated superior disinfection even in the presence of 3–4% beer, at which concentration the weakly buffered iodophors were inactivated. A study on an iodophor, commonly used in breweries, indicated that the biocidal activity was unaffected by pH and only marginally influenced by temperature, whereas sodium hypocholorite controls were sensitive to both. Tests with the same showed that yeast ascospores were about ten times more resistant than vegetative cells.
Factors affecting flavour release and uptake in O/W emulsions:II. Stirred cell studies
Authors: McNULTY P. B. , KAREL M.
Published: July 2010

Transport of organic solutes was investigated in stirred diffusion cells at 24 ± 1°C.

Release rates of n‐alcohols (C3‐C8) from vegetable oil to water increased as chain length increased. The data were correlated satisfactorily with a modification of the Mayers correlation, in which transport is controlled by eddy diffusion. The permeability of the stagnant oil interfacial film was estimated from these data and compared with literature values of in vivo membrane permeabilities. To our surprise, no measurable uptake of cholesterol by vegetable oil was observed over 500 hr.

Release rates of C8 from silicone oils (linear polydimethysiloxanes) decreased by less than one order of magnitude when oil viscosity was increased from 48 to 93,000 cP, in contradiction to a Mayers correlation prediction. Release rates of C6 from hydrogenated vegetable oils decreased by one order of magnitude when the solid fat index was increased from 0 to 66.

In all cases the presence of aqueous sodium sulphate or Tween 60 altered the transfer rates only because of the resultant oil‐water partition coefficient alteration.
The effect of carcass posture on cold, heat and thaw shortening in lamb
Authors: DAVEY C. L. , GILBERT K. V.
Published: July 2010

Toughening due to cold and heat shortening in lamb is prevented by setting carcasses in rigor mortis in a standing posture. The toughening of thaw rigor in early‐frozen lamb is also prevented in the leg and shoulder cuts but not in the loins.

If the frozen lamb legs from the pre‐rigor carcasses are cut into steaks and grilled then thawing is so rapid that shortening and toughening accompany the onset of thaw rigor. This ‘grilling toughening’ is overcome by slow thawing of loins and leg steaks before cooking.
Inhibition of growth of Cl. botulinum at different pH values by sodium chloride and sodium nitrite
Authors: ROBERTS T. A. , INGRAM M.
Published: July 2010

The inhibitory combinations of pH (5·4–6·2), NaCl (0–7% w/v) and NaNO2 (0–300 ppm) have been determined at 35° in a laboratory medium for vegetative cells of Cl. botulinum types A, B, E and F. Inhibition of growth of Cl. botulinum is shown to be the result of interaction of all three factors and the importance of studies of this nature is discussed.
Effect of structure disrupting treatments on volatile release from freeze‐dried maltose
Authors: CHIRIFE JORGE , KAREL MARCUS
Published: July 2010

Solutions of 1% 1‐propanol and 20% maltose in water were freeze‐dried under conditions resulting in retention of 69·5% of the propanol. The freezedried solutions were exposed to vapours of several organic compounds which varied in molecular size and polarity. Those vapours which were adsorbed in significant amounts caused a partial release of the entrapped propanol.

Heating the freeze‐dried solutions in vacuum at temperatures of 37°G, 50°C, 65°C, and 82°C had no effect, but at 100°C a partial release of the propanol was achieved.

The results support the previously postulated microregion theory of volatile retention in freeze‐dried carbohydrate solutions.
Quality of home frozen vegetables
Authors: HUDSON MARGARET A. , SHARPLES VALERIE J. , GREGORY MONICA E.
Published: July 2010

The previous paper in this series covered organoleptic and Vitamin C assessments of vegetables blanched and/or cooled in various salt and sugar solutions, and stored at – 18°C for up to 12 months. This paper deals with the effects of these additives on percentage conversion of chlorophyll to phaeophytin after blanching or after storage. Dietrich's method (1958) was used for the assays.

Results indicated that a number of salts (NaCl, KCl, Na2SO4, K2SO4) added to blanching water had little effect on pH, but could cause a considerable reduction in the amount of chlorophyll conversion in spinach and sprouts. Levels of NaCl above 1·2% in tap blanching water and the addition of 1·2% NaCl to the cooling water were less effective than the addition of 1·2% salt to the blanching water. During serial blanching in 1·2% NaCl tap water, chlorophyll retention was highest after the first blanch. In peas and runner beans 1·2% NaCl added to tap blanching water caused little reduction in chlorophyll conversion, but during 9 months storage the beneficial effect of the salt was maintained in the uncooked material. 0·25% sodium carbonate had the greatest effect in increasing pH and in reducing chlorophyll conversion. 0·25% sodium bicarbonate reduced conversion to the same extent as 1·2% NaCl, but induced an increase in pH. Using distilled water, levels of conversion were much higher, and the 1·2% NaCl treatments had a greater effect. Sucrose was not effective in preventing conversion.
Effect of deep fat frying on the availability of lysine in fish fillets
Authors: TOOLEY P. J. , LAWRIE R. A.
Published: July 2010

An examination has been made of the effect of the state of thermal oxidation of oil used in deep fat frying on the available lysine in fillets of cod, haddock, coley, plaice, skate and dogfish. Corn oil, groundnut oil and olive oil were used under controlled conditions.

Results indicated that the loss of available lysine when using oxidized oil was about 10% higher than when fresh oil was used.
Starch gelation as a function of water content
Authors: COLLISON R. , CHILTON W. G.
Published: July 2010

A dye staining method has been used to determine the proportion of starch granules which are damaged as a function of initial water content during (a) microwave heating and (b) baking in a forced‐air‐convection oven.

Although the granules are damaged much more rapidly on microwave heating, it was found that the proportion of damaged granules depends on the amount of water in the sample rather than on the method of heating. Samples of potato starch containing up to 30% water suffer no measurable damage. Beyond this point, damage increases with increasing moisture content, and all the granules are damaged provided the samples contain initially 55% or more water.
Spoilage and spoilage indicators in queen scallops (Chlamys opercularis): I. Held in ice
Authors: THOMSON A. B. , DAVIS H. K. , EARLY J. C. , BURT J. R.
Published: July 2010

A number of bacterial, organoleptic and chemical evaluations were made on iced queen scallops in shell over 14 days total. The spoilage flora, qualitative and quantitative, is described. Organoleptic descriptions are given along with determinations of trimethylamine, total volatile bases, volatile reducing substances, glycogen, hypoxanthine, ribose fractions and optical density ratios at 248 nm before and after treatment with ion‐exchange resin. Hypoxanthine showed the most promise as a spoilage indicator while total volatile bases and optical density ratio showed some promise but to a lesser extent.
Sampling of potato tubers – a method based on a mathematical interpretation of gross potato tuber anatomy
Authors: QUARMBY A. R.
Published: July 2010

Evidence is presented to support the observation that within potato tubers, the mean solids concentration gradient in the perimedullary zone within the xylem ‘ring’ is linearly related to its mean spatial distance from the xylem ‘ring’. Within any tuber the point most remote from the xylem ‘ring’, irrespective of tuber shape, is its geometric centre. If, for any tuber, this point is taken as the zero mean radius, then data obtained by a concentric peeling technique (vide Appendix I) may be used to construct a mathematical model of the mean solids concentration from the geometric centre to the periderm. A sampling technique is proposed whereby the mathematical parameters describing the tuber may be used to transform quantitative data from discrete tissue samples to values representative of whole tubers.
A technique for comparing judges' performance in sensory tests
Authors: BANFIELD G. F. , HARRIES J. M.
Published: July 2010

The scores awarded by a judge when assessing several sensory characteristics of a food sample may be considered as the co‐ordinates of the sample in multi‐dimensional space. When several samples are scored, each judge produces his own spatial configuration. A method of fitting several such configurations together, by centralization, dilation and rotation, resulting in a measure of residual inconsistency, is described and applied to a set of data obtained during the course of investigations into the carcass quality of beef. The results are discussed from the standpoint of the application of the technique in choosing and training potential members of sensory panels.
Fat cooking losses from non‐emulsified meat products
Authors: EVANS G. G. , RANKEN M. D.
Published: July 2010

The fat (lipid) losses which occur on cooking non‐emulsified meat products are largely determined by the properties of the fat (fatty tissue) used. Soft fatty tissue such as pork jowl fat lost c. 20% of its lipid on heating to 80° or 100° whereas hard fatty tissue such as pork flare fat lost as much as c. 80%. A similar pattern of losses was observed in meat mixtures containing these fatty tissues. Damage to the fatty tissue, especially that caused by mincing or chopping in the frozen condition, increased the lipid loss both from fatty tissue alone and from sausages made with it. Similar effects were demonstrated in a limited number of beef fatty tissue samples. The differences in lipid loss appear to be due to differences in the connective tissue present and to the extent to which fat cells are broken during comminution. In sausages and in certain meat mixtures the loss of lipid was less than that expected from the behaviour of the fatty tissue alone: this suggests the existence of another mechanism, possibly involving emulsification, to retain lipid in the mixture after its release from the tissue.
Spoilage and spoilage indicators in queen scallops (Chlamys opercularis)
Authors: THOMSON A. B. , DAVIS H. K. , EARLY J. C. , BURT J. R.
Published: July 2010

Queen scallops were shucked and held as prepacked meats. Some of the prepacked meats were frozen and held frozen together with some shell on queens. At various times of storage, organoleptic descriptions of the meats were given along with determinations of TMA,* TVB, VRS, glycogen hypoxanthine, ribose fractions and optical density ratios before and after treatment with ion‐exchange resin. Of these tests, only hypoxanthine showed any promise as a freshness indicator under all the conditions covered.
Nutritional and chemical changes in heated casein II
Authors: OSNER R. C. , JOHNSON R. M.
Published: July 2010

The Relative Nutritive Value (RNV), microbiologically available amino acids, Net Protein Utilization (NPU) and pepsin digestibility (used to predict NPU for fish protein concentrates limited by methionine) were determined for heated casein samples. The microbiological availabilities of seven amino acids fell uniformly and both available methionine and available isoleucine correlated with RNV. Microbiological availabilities were higher than chemically determined values reported previously and an explanation of this has been given. The pepsin digestibility method did not predict the NPU or RNV of severely heated casein and possible reasons for this have been discussed.
The enumeration of microorganisms on Wiltshire bacon sides: a scheme for use in quality control
Authors: GARDNER G. A.
Published: July 2010

A standard procedure for sampling Wiltshire bacon sides and the use of a simplified method for obtaining both total and Vibrio colony counts is described. The results of an investigation of some 7200 bacon sides from fifteen factories over a 2‐year period are given. A system of assessing results and the derivation of bacteriological standards for this product, which have been found valuable in quality control judgment and production fault recognition and investigation are discussed.
Improvement of the Torry‐Brown homogenizer for the Cell Fragility method
Authors: WHITTLE K. J.
Published: July 2010

The Torry‐Brown homogenizer, an integral part of the Cell Fragility method for determining cold storage deterioration in frozen fish, has been successfully modified to minimize corrosion problems and prevent the inclusion of air in the homogenates which invalidates the results. The modified instrument is more reliable and results are comparable with those of the original instrument. Existing homogenizers can be modified easily and inexpensively.
The determination of ascorbic acid in foods by reverse sweep cathode ray polarography
Authors: OWEN R. S. , SMYTH W. FRANKLIN
Published: July 2010

It has been shown that a variety of mixtures and multivitamin preparations may be analysed for their Vitamin C (ascorbic acid) content using cathode ray reverse sweep polarography. Preliminary results indicate that the method, as described, is flexible and has the apparent advantages of minimal sample preparation involving no separation, large tolerance towards suspended matter and coloured materials, extensive freedom from interference, rapidity and considerable sensitivity. Some difficulties (and their solutions) associated with the use of this method are outlined. Given further refinement the method seems to have considerable potential as a practical analytical technique.
An equation for correlating equilibrium moisture content in foods
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , LOMBARDI JOSÉ L.
Published: July 2010

The object of this study was to show that a multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, can be used to describe reasonably well the water sorption isotherms of a great variety of foods and food components. Apparently, the proposed equation has not been applied to the food area before.

Characteristics parameters of the adsorption equation for each of the foods tested were computed and a statistical analysis of its applicability was made.
Comparison of water vapour sorption by sugar beet root components
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , LOMBARDI JOSÉ L.
Published: July 2010

The purpose of the present study is to verify if the water sorption isotherms of raw sugar beet root could be predicted from knowledge of sorption behaviour of its main components, namely sucrose and the water insoluble fraction.

For this purpose, a study of water sorption in amorphous sucrose at 35 and 47°C was undertaken. These results were used along with previously reported isotherms of raw sugar beet root and its water insoluble fraction.

Good agreement between the predicted and experimental isotherms was observed at low relative humidities (up to 25% RH); at higher relative humidities poor agreement was obtained, probably because phase transitions of the sucrose.
Further studies on ginger storage in salt brine
Authors: BROWN B. I.
Published: July 2010

Green ginger rhizome storage in acidified salt brines with and without yeast fermentation, and in sodium metabisulphite/acid preservative solutions, was investigated. In unpreserved salt brines (7‐9%) short vigorous yeast fermentations were obtained within the first sixteen days of storage.

After a commercial manual grading and dicing procedure, it was found that mean ginger drained weights from vats containing sulphuric acid were significantly lower than those from either citric or acetic acid vats; and further, diced first grade ginger from sulphuric acid vats had a lower mean recovery after syruping than that from citric or acetic acid vats.

Panel evaluations revealed a preference for a sulphur dioxide‐bleached colour in syruped ginger. Judges generally unfamiliar with ginger products could not detect any significant differences in flavour and texture; however, judges from a commercial ginger factory showed a preference in flavour and texture for syruped ginger which came from sulphuric or acetic acid storage vats.
Hydrogen peroxide bleaching of marinated herring
Authors: SIMS G. G. , COSHAM C. E. , ANDERSON W. E.
Published: July 2010

Several aspects concerning the application of hydrogen peroxide treatments in the production of marinated herring are discussed. Various treatment groups of marinated herring were prepared using different hydrogen peroxide application methods and different hydrogen peroxide concentrations. The value of these treatments with respect to their actual bleaching effect on the product was assessed. The rates of dissipation of hydrogen peroxide from the dip solutions used in the various treatment groups were determined and the levels of residual hydrogen peroxide in the treated fillets were ascertained. A shelflife study was carried out in order to assess the keeping quality of a product subjected to this type of treatment.
Water binding by potato starch
Authors: VAN DEN BERG C. , KAPER F. S. , WELDRING J. A. G. , WOLTERS I.
Published: July 2010

A tentative rough model for water binding in potato starch based on vapour sorption isotherms and calorimetric data is proposed. Heats of immersion and derived thermodynamic quantities are given. A constant differential net heat of sorption for the first 10% of water on dry starch was found. Sorption isotherms for water vapour of native and gelatinized potato starch showed good agreement with the Guggenheim sorption equation up to water activity 0.93 and with the Brunauer Emmet and Teller sorption equation up to water activity 0.3. The water binding mechanism was absorption, without evidence of capillary condensation, up to water activity of 0.95.
Home frozen strawberries
Authors: HUDSON MARGARET A. , LEACH MARGARET , SHARPLES VALERIE J. , PICKFORD ELIZABETH
Published: July 2010

Cambridge Favourite strawberries were assessed for appearance, colour, texture and flavour after being frozen, mainly in room temperature 60% syrup, by various methods available in the home. Soaks of 4 and 16 hr in syrup prior to freezing significantly lowered scores for appearance and colour, but tended to improve texture and, for the 4‐hr soak, flavour. A 4‐hr soak in sugar also had an adverse effect on colour. Colour was worsened by a 3‐hr fanning of the dry berries before immersion in syrup, but was improved by the use of cold syrup and by adding syrup to plain berries after the thaw. Appearance was worse if the syrup was replaced by dry sugar, to which water was added for tasting.

Generally no significant differences were found when berries were frozen at — 18°C and at — 32°C or when they were stored at these temperatures. Thawing rate appeared to have a greater influence, and a fast thaw in running water significantly improved appearance, though it tended to have an adverse effect on texture. As a rule there were no significant differences between storage periods except for a surprising improvement of appearance with time.

Flavour scores tended to decrease with storage.
Home frozen strawberries
Authors: HUDSON MARGARET A. , HOLGATE MARGARET E. , GREGORY MONICA E. , PICKFORD ELIZABETH
Published: July 2010

Experiments were designed to improve the quality of home frozen strawberries (cultivar Cambridge Favourite) by the addition of easily obtainable substances to the 60% syrup in which the fruit was frozen. Additives used were 0.08% ascorbic acid, 1% calcium lactate, 0.08% ascorbic acid +1% calcium lactate, 0.04% citric acid and 0.04% tartaric acid. Syrups were made up with hard and soft water. Fruit was stored at ‐ 18°C for approximately three and six months and various tests were used to assess quality.

A large consumer panel assessed overall preference and tended to favour citric acid and ascorbic acid + calcium lactate for the short and long storage periods respectively. Citric acid improved colour and appearance of drained berries. A texture panel found no treatment to give significantly firmer fruits than the controls. Universal Testing Machine results indicated the same findings, though there was a tendency for calcium lactate + ascorbic acid treatments to give increased firmness after longer storage. Between the two storage periods there occurred an increase in drip loss and, for treated berries in hard water syrup, an increase in firmness. When thawed berries were allowed to drip 4 hr a loss of visual appearance took place between the storage times.
A study of the composition of three popular varieties of fish in Israel, with a view towards further processing
Authors: ANGEL S. , BAKER R. C.
Published: July 2010

The weight proportions and proximate composition of fillets and remains after filleting of carp, silver carp and hake were investigated with a view to further processing of these fish, which are usually sold whole or gutted in the fresh or frozen state.

From the percentage of fillets obtainable, the proximate composition of the fillets, the remains after filleting, and the organoleptic qualities of the flesh, it is concluded that hake and silver carp fillets, and a combination of their deboned flesh, offer good possibilities for producing high‐quality convenience products that could lead to increased consumption of these fish in Israel.
Differential lipid oxidation in various parts of frozen mackerel
Authors: KE P. J. , ACKMAN R. G. , LINKE B. A. , NASH D. M.
Published: July 2010

Kinetic variations in lipid oxidation in various parts of mackerel stored at −15, −30 and −40°C were studied by measuring the changes of POV and of TBA molar values as a function of time. Oxidation developed in the skin sample (subcutaneous fat) was found to be eight times faster in TBA change than in the white and dark muscles from mackerel held at −15°C for two months. This rapid development of rancidity in the skin was effectively inhibited by lowering the frozen storage temperature to −40°C, where relatively the degree of lipid oxidation in the dark muscle was found to be of the same order of magnitude. the in vitro rate of autoxidation at 60° C for the lipids extracted from skin and the fillet muscle also showed an unusual difference which indicated that unknown pro−oxidative substances in mackerel skin were fat solvent extractable. the activity of the unknown compounds in the skin was also temperature dependent even in the frozen state, but could be effectively mitigated by lowering temperature to −40°C. Lipid hydrolysis in mackerel was also retarded completely when the fish were stored at −40° C. the comparative compositions of fatty acids and volatile carbonyls were determined in head, skin, white and dark muscle, and suggested an active non‐specific oxidation system in the skin fat.
Technical note: Acid sensitivity of freeze injured salmonellae in relation to their isolation from frozen vegetables by pre‐enrichment procedure
Authors: SADOVSKI A. Y.
Published: July 2010

The potential public health hazards existing in frozen foods requires adequate control measures in order to ensure the absence of pathogenic bacteria. the recommended methods for the isolation of salmonellae from foods often suggest a pre‐enrichment step and most commonly in lactose broth (Angelotti, 1963; Thatcher & Clark, 1968; A.O.A.C., 1970; F.D.A., 1972).

In using lactose broth and other media for pre‐enrichment of salmonellae from frozen vegetables, we have observed a fast decrease in pH. Considering the sensitivity of salmonellae to low pH (Chung & Goepfert, 1970; Huhtanen, 1975; Prost & Reiman, 1967) we found it necessary to study the influence of this fact on the recovery of freeze injured salmonellae from frozen vegetables.
The effect of several gaseous environments on the multiplication of organisms isolated from vacuum‐packaged beef
Authors: SUTHERLAND JANE P. , PATTERSON J. T. , GIBBS P.A. , MURRAY J. G.
Published: July 2010

Cubes of sterile beef were inoculated with pure cultures of Gram positive and Gram negative organisms isolated from vacuum‐packaged beef and were stored in gaseous atmospheres containing different proportions of air, CO2 and O2 at 0 and 5°C. Generally the rate of multiplication decreased and the lag phase increased in increasing levels of CO2, but Gram positive species were more resistant to the effect of CO2 than were Gram negative organisms.
Effect of processing variables on the quality of dehydrated carrot
Authors: BALOCH A. K. , BUCKLE K. A. , EDWARDS R. A.
Published: July 2010

Leaching of soluble solids had a considerable effect on the stability of carrot during drying and storage. Carotenoid destruction and lipid oxidation increased with increased leaching of soluble constituents. Non‐enzymic browning and pH changes decreased and rehydration properties improved as the result of leaching of soluble solids. Increased leaching of soluble solids, though favourable for extending the storage life regarding non‐enzymic browning, encouraged carotenoid destruction. A maximum storage life of ninety‐six days at 37°C was obtained at a leaching loss of 5.7% soluble solids, which is slightly lower than that produced by a water dip treatment after steam blanching of carrot. Optimization of post‐blanch treatments is required to maximize storage life and to minimize nutrient losses.
Continuous measurements of the pH of beef muscle in intact beef carcases
Authors: JEACOCKE ROBIN E.
Published: July 2010

A method is described for making continuous measurements of the pH of anaerobic muscle. the technique is shown to be applicable to measurement in an intact beef carcase post‐mortem. This technique is compared with conventional measurements upon homogenates prepared from samples of metabolically inhibited muscle and the results are seen to be closely comparable. the continuous measurement of tissue pH has the advantage that relatively rapid events may be followed with ease.
Man's food supply in ancient times: some aspects indicated by archaeological remains*
Authors: LUCK MICHAEL F. , GOLDBLITH SAMUEL A.
Published: July 2010

The authors show how fresh interpretation of archaeological evidence can lead to new information on the developments of foods and their preservation.
Evaluation of spices and oleoresin‐VI‐pungency of ginger components, gingerols and shogoals and quality
Authors: NARASIMHAN SHANTHI , GOVINDARAJAN V. S.
Published: July 2010

The pungent compounds of ginger had earlier been shown to be homologous gingerols, the dehydration product shogaols and the degradation product zingerone. The changes in these compounds are reported to affect quality with reduction in pungency and formation of off‐flavour. Contrary to earlier assumptions, careful threshold tests for pungency of different oleoresins and purified pungent isolates, gingerols and shogaols established that shogaols are twice as pungent as gingerols. With this ratio of pungency of gingerols and shogaols, the calculated values agreed well with the estimated values of pungency in different ginger oleoresin samples. Occurrence of other non‐pungent phenolics with close Rf values to the pungent compounds have been confirmed.
A model system for the formation of N‐nitrosopyrrolidine in grilled or fried bacon
Authors: COLEMAN M. H.
Published: July 2010

A simple model system has been developed which mimics the formation of the principal nitrosamine, N‐nitrosopyrrolidine, in grilled or fried bacon. The yield of the nitrosamine in the model system may be estimated by a simple GC method. This has permitted the rapid screening of a variety of compounds which may influence nitrosamine in bacon. The antioxidant ethoxyquin inhibits nitrosamine formation in the model system.
Colour changes in tuna during canning and colour improvement by chemical modification of haeme proteins
Authors: KHAYAT ALI
Published: July 2010

A significant loss in tristimulus colour values of precooked tuna during canning was observed and the loss was greatest in albacore followed by skipjack and then yellowfin. In terms of CIE chromaticity values, precooked albacore showed a large gain in y and, in particular, x after canning; yellowfin showed a large increase in x, slight increase in y, and large decrease in z after canning; skipjack showed a large increase in y and x, and a large decrease in z. The greater the amount of reducing sugar in the raw fish, the darker the colour of the canned product. Addition of cysteine and homocysteine before cooking caused lightening of the colour of a heated aqueous extract of soluble proteins; cysteine and trimethylamine oxide (TMAO) caused greening, which was prevented by the addition of anti‐oxidants; homocysteine and TMAO not only improved the colour but also prevented greening. Similar effects were observed in intact tuna loin muscle. Economically, it is valuable to be able to forecast the colour of a canned product before it is packed.
Equations for fitting water sorption isotherms of foods: Part 1 — a review
Authors: CHIRIFE JORGE , IGLESIAS HECTOR A.
Published: July 2010

The purpose of the present work is to present a review of literature on equations for fitting water sorption isotherms of foods and food products. Twenty‐three equations, which have been proposed in the literature for correlating equilibrium moisture content in food systems, have been compiled and analysed. Their origin, range of applicability (both to type of food and water activity) and use are discussed. It is hoped that this critical compilation may be a useful guide for those researchers interested in the mathematical description of the water sorption isotherms of foods.
Proteolytic activity and the frequency of burst bellies in capelin
Authors: GILDBERG ASBJØRN
Published: July 2010

This paper describes the risk of burst bellies in capelin caught during the intense feeding period (‘summer capelin’) and during the spawning period (‘winter capelin’) and discusses this phenomenon in relation to the proteolytic activity in the digestive tract of the fish. The risk of belly bursting is highest in summer capelin probably because the fish caught during the intense feeding period contains more digestive enzymes than at other times of the year. It is suggested that the risk of burst bellies is highest if the fish is caught at a late stage of digestion after heavy feeding, because the enzymes are then free to diffuse into the surrounding tissue. A protein‐solubilizing mechanism active at neutral pH is discussed.
Technical note: Microbial load in blood meals*
Authors: PATGIRI G. P. , ARORA A. K.
Published: July 2010

In India the losses incurred due to improper utilization of slaughterhouse byproducts are of the order of Rs30 million annually (Moorjani, 1971). Absence of facilities in slaughterhouses, scattered slaughtering, general ignorance and lack of interest among people have been responsible for the under‐utilization of blood and other slaughterhouse by‐products thus resulting in the loss of valuable proteins and other useful substances.

There are few microbiological studies on blood meal although several workers have determined its nutritive value and recommended blood meal as livestock and poultry feed supplement (Fratzer & Green, 1957; Ali & Momin, 1964). Recently Patgiri & Arora (1976) examined the microbial load and chemical quality of various slaughterhouse by‐products including blood meal. Further, these workers have also determined the most probable number of coliforms and Escherichia coli in blood meal samples and reported characterization of E. coli organisms isolated from them (Patgiri & Arora, 1977).

Keeping in view the importance of blood meal in supplementing the proteinaceous foods, the present study was undertaken to determine the microbial load in blood meal samples prepared by two different methods.
Harmonization of legislation on foodstuffs, food additives and contaminants
Authors: HAIGH R.
Published: July 2010

In an earlier article the consultative procedures used by the Commission for the development of its proposals were described in some detail (Haigh, 1978) and the role of the European Parliament and Economic and Social Committee placed in its legal context. The present article summarizes the achievements of the Community in the sector and gives pointers for the future.