bluuebunny/crossref_metadata_2025 huggingface dataset:
Calculation of water sorption isotherms for multicomponent protein‐containing mixtures
Authors: KAMINASKI WLADYSLAW , AL‐BEZWENI MALIK
Published: July 2010

This paper presents a method of calculating water sorption isotherms for multicomponent mixtures from the mass fractions and sorption isotherms of the particular components. Interactions between the components are also considered. to compare experimental and calculated data, investigations on protein concentrates produced from blood plasma, baker's yeast and whey were carried out. Calcium carbonate, molecular sieves, cellulose, wheat bran and some types of flour were used as additives.
Kinetics of water uptake by citrus juices in powder form
Authors: MAIA MARIA CRISTINA A. , CAL‐VIDAL JOSÉ
Published: July 2010

The water uptake of freeze‐dried citrus juices (orange, tangerine and lemon) in powdered form was studied under different relative humidities (13–98%) at 25°C. the empirical equation proposed previously by Pilosof et al. (1985) to predict water uptake by animal and vegetable proteins and starch materials was tested against the experimental results and good agreement was obtained.
Inter‐laboratory trials of the EPR method for the detection of irradiated meats containing bone
Authors: DESROSIERS MARC F. , LE FRANÇOISE G. , McLAUGHLIN WILLIAM L.
Published: July 2010

Three international trials on the use of electron paramagnetic resonance (EPR) to detect irradiated meats containing bone were sponsored as part of a coordinated research programme by the International Atomic Energy Agency. In these trials, 11 laboratories used EPR to examine a total of 154 bone samples from three different meats. In one of the trials food irradiation processing conditions were simulated. the results were 100% successful for identifying both irradiated and unirradiated bones. A protocol for the EPR method is provided.
Shelf‐life of chicken liver/egg paté in modified atmosphere packages
Authors: SOFFER TAL , MARGALITH PINHAS , MANNHEIM CHAIM. H.
Published: July 2010

Shelf‐life of paté (salad in Israel) made by blending fried chicken liver and onions with hard‐boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high CO2/low O2 mixtures. Aerobic microbial growth, mainly B. subtilis, and lipid oxidation (as TBA values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). the microbial growth inhibition was due to high CO2 levels. Oxidation was prevented due to microbial inhibition and not due to reduced O2.
Extension of the chilled storage life of smoked blue cod (Parapercis colias) by carbon dioxide packaging
Authors: PENNEY NICHOLASS , BELL R. GRAHAM , CUMMINGS TRACEY L.
Published: July 2010

Commercially prepared smoked blue cod (Parapercis colias), packaged aerobically, under vacuum and in carbon dioxide controlled atmosphere packs, was stored at + 3°C and ‐ 1.5°C. Product stored aerobically on overwrapped polystyrene trays spoiled by 14 and 28 days respectively, and that in vacuum packs spoiled by 14 and 35 days respectively, when held at 3°C and ‐ 1.5°C. In contrast, product in carbon dioxide packs remained acceptable until the 3°C and ‐ 1.5°C storage trials ended after 49 and 113 days respectively. Microbial spoilage was first evident in overwrapped product stored aerobically and in vacuum‐packed product as offensive putrid amine‐like odours on pack opening. These odours were associated with the development of a predominantly Gram‐negative spoilage microflora. Extension of product life afforded by the use of carbon dioxide controlled atmosphere packaging is attributable to a significant extension of the lag phase before spoilage microflora proliferation commenced and to the selection of a low‐spoilage‐potential lactic‐acid‐bacteria‐dominated flora. Although the use of carbon dioxide packaging offers an export potential for chilled smoked blue cod, caution must be advocated until product safety, in respect to the growth of cold tolerant pathogens in the case of temperature abuse (>3°C), can be more fully evaluated.
The effect of different salting procedures and qualities of raw material on some nutrients during processing and storage of salted‐dried mackerel
Authors: SURONO  , TAYLOR K. D. ANTHONY , SMITH GILLIAN
Published: July 2010

Salted‐dried mackerel (Scomber scombrus) was prepared using fresh fish or fish which had been stored in ice for 75h and four methods of salting, namely 15% brine, saturated brine, pickle and dry salting. Samples were analysed for available lysine, thiamine and riboflavin before salting, after salting, after drying and after 1 month's storage at 20°C. Final losses of each of these nutrients were lowest when the fish were pickle cured. Losses were also lower when fresher raw material was used. the use of good quality fish and a pickle salting method is therefore recommended for this type of product.
Free radical reactions in beer during pasteurization
Authors: KANEDA HIROTAKA , KANO YUKINOBU , OSAWA TOSHIHIKO , KAWAKISHI SHUNRO , KOSHINO SHOUHEI
Published: July 2010

Oxidative reactions during beer pasterization were studied using chemiluminescence (CL) and electron spin resonance (ESR) analyses. the CL production of beer was acclerated by pasteurization and the maximum CL intensity appeared sooner than that in non‐pasteurized beer. Beers pasteurized with 15–30 pasteurization units (P.U) had the same CL producing activities as the non‐pasteurized beers stored at 20°C for 6–10 days. Free radicals were produced and some of them were consumed by beer oxidation during pasteurization. It seems that free radicals were consumed by beer oxidation during pasteurization. It seems that free radical reactions occur in beer during pasteurization and that the degree of oxidation during pasteurization generally corresponded to that of non‐pasteurized beer stored at room temperature for about 1 wee.
Experimental validation of models for predicting optimal surface quality sterilization temperatures
Authors: SILVA CRISTINA L.M. , OLIVEIRA FERNANDA A.R. , LAMB JACK , TORRES ANDREIA PINHEIRO , HENDRICKX MARC
Published: July 2010

An experimental procedure was developed to validate experimentally the theoretical optimal process temperatures giving the maximum quality at the surface of conduction heating products for specified levels of sterility. the method involved filling a can with a 10% bentonite solution, placing glass capillaries containing a food quality indicator at the surface, and processing it at different temperatures for the necessary time in order to attain a specified sterility value at the least‐lethality point. the acid catalysed sucrose hydrolysis reaction was used as a chemical time‐temperature‐integrator for a quality index of heat sterilized products. At a pH of 3.8, the kinetic parameters D121.15°C ard z values of this reaction, were 214min and 31°C, respectively. Final surface retentions of sucrose compared well with theoretically predicted values from simulation modelling. Optimal temperatures calculated using either numerical computer optimization or generalized regression equations were in the range of experimentally determined optimal conditions.
Effects of concentration and temperature on carboxymethylcellulose rheology
Authors: ABDELRAHIM KHALID A. , RAMASWAMY HOSAHALLI S. , DOYON GILLES , TOUPIN CHRISTIAN
Published: July 2010

The rheological properties of 0.5 to 2.0% carboxymethycellulose (CMC) solutions were measured at 30–90°C with a computer controlled rotational viscometer in a linearly increasing and decreasing three‐cycle shearing sequence. CMC solutions showed power‐law flow behaviour and rheological properties were significantly (P < 0.01) influenced by both temperature and concentration. an empirical model was developed to relate the power‐law parameters to both concentration and temperature.
Isolation and characterization of polygalacturonase and invertase from a yeast Endomycopsis fibuligera (3812) bioconversion of date wastes
Authors: EL‐SAYED SANAA T. , MOHARIB SORIAL A. , JWANNY ETIDAL W.
Published: July 2010

Properties of polygalacturonase [E.C. 3.2.1.15] (E1) and invertase (E.C. 3.2.1.26] (E2) isolated and purified in powdered form from Endomycopsis fibuligera grown on date wastes were measured.

The molecular weights were estimated to be about 32000 and 69500, and they were highly specific for hydrolysing (1–4) and (1–2) glycosidic links respectively. the Km value of E1 was 7.1 × 10‐2M for soluble‐pectic acid and that for E2 was 6.7 × 10‐2M for sucrose at pH4.5, and optimal pHs were 3.5 for E1 and 4.0 for E2. the purified enzymes are stable on storage for more than one year at ‐ 20°C.
Hydrolysis of casein: a comparative study of two proteases and their peptide maps
Authors: GALLAGHER JACQUELINE , KANEKANIAN ARA D. , EVANS E. PETER
Published: July 2010

Gel electrophoresis (SDS‐PAGE) and reversed phase‐high performance liquid chromatography (RP‐HPLC) techniques were used to illustrate the actions of two enzymes, a pineapple stem bromelain and a Bacillus protease (Bacillus subtilis), on bovine caseins. the aim of the study was to ascertain the possible future application of the enzymes in the production of bitter peptides.

The results illustrate that the individual actions of the two proteases produce hydrolysates of very different peptide composition. the Bacillus protease action on casein results in the production of a greater variety of hydrophobic, low molecular weight (<10 kDa) peptides, due to a more extensive proteinase activity. Bromelain action however results in a hydrophobic hydrolysate containing a greater number of high molecular weight peptides (>10 kDa), which are not normally associated with flavour fractions.

The results of the study, show that the hydrolysate produced by the Bacillus protease action on casein, is a greater potential source of bitter peptides for future study, than the hydrolysate produced by bromelain.
Species dependence of fish myosin stability to heat and frozen storage
Authors: DAVIES JANET R. , LEDWARD DAVID A. , BARDSLEY RONALD G. , POULTER R. GUY
Published: July 2010

The thermal stabilities of the proteins of a range of fish muscles of different habitat temperatures were determined by differential scanning calorimetry before and after frozen storage at 20°C.

In whole muscle a clear relationship was seen between habitat temperature and the thermal denaturation of myosin, which persisted when isolated myosins were analysed under conditions close to physiological pH and ionic strength. the ionic environment of the myosin molecules in the whole tissue will, however, not be exactly the same as in the myosin solution.

No significant correlations were seen between habitat temperature, ultimate pH and other analytical parameters.

After frozen storage, the myosin transitions in red snapper, a warm water species, was markedly changed in whole muscle but not in isolated myosin, suggesting the post mortem development of an interaction with other muscle proteins. In contrast, in cod, a cold water species, changes in myosin transitions were very similar, both in whole muscle and isolated myosin.

The implications of species differences in the ‘melting’ of myosin domains and changes in textural quality during frozen storage are discussed briefly.
Shelf life of ice‐stored redfish, Sebastes marinus and S. mentella
Authors: REHBEIN HARTMUT , MARTINSDOTTIR EMILIA , BLOMSTERBERG FREDIRIK , VALDIMARSSON GRIMUR , OEHLENSCHLAEGER JOERG
Published: July 2010

Redfish (Sebastes marinus and S. mentella) were caught by an Icelandic trawler, stored at about 0°C in boxes in the hold and landed in a German fishing harbour. Boxed redfish, differing in storage time on board, were subsequently stored in melting ice in the chill store of the laboratory at a temperature of +4°C until the borderline of saleability was reached. the quality loss of the ice‐stored redfish was monitored by a number of chemical, physical and microbiological parameters including volatile base nitrogen (TVB‐N), trimethylamine (TMA), trimethylamine oxide (TMAO), creatine, ethanol, Fishtester readings and number of cfu. AH parameters were correlated with sensory analysis and time in ice.

The rate of deterioration of iced redfish depended on the conditions of storage. Sensory analysis was the most accurate indicator of the limit of saleability of redfish. Iced redfish, stored mainly in a chill store (4–5°C) onshore, had a shelf‐life of 16 to 19 days from catching. Fish stored at 0.5°C in the hold of the fishing vessel had a shelf‐life of 22 days: These results reflect the different storage temperatures and the effects of handling, transport and storage damage on the quality of the fish. the Fishtester proved to be very useful for the determination of deterioration. Measuring ethanol, TVB‐N and TMA gave no information about quality changes during the first 12 days of storage.
Water sorption characteristics of dried red peppers (Capsicum annum L.)
Authors: KIM HYUN KU , SONG YOONSEOK , YAM KIT L.
Published: July 2010

The water sorption isotherms of whole dried red pepper pods at 15, 25, 40°C were measured, and the results were used to test the applicability of the GAB equation, BET equation, and modified BET equation. the GAB, BET, and modified BET equations fitted the data well for water activities up to 0.93, 0.43, and 0.75, respectively. the monolayer values were found to range between 6 and 10 g H2O per 100g solid, depending on temperature and the equation used for estimation. the excess heat of sorption as a function of moisture content was also determined.
Performance of a plate mill and a modified Engelberg huller for small‐scale dry milling and de‐germing of maize
Authors: NGHI TRAN T. , NARASIMHA HAMPAPURA V.
Published: July 2010

A modified Engelberg huller and a plate mill (Burr mill) were used to dry mill maize to recover superior quality grits and pure germ. With maize conditioned to a moisture content of 4% above the initial moisture content [12%, wb (wet basis)] the huller gave 68% large grits (oil and fibre ∼ 1%), 12% small grits and 14% flour fraction which contained pulverized germ (with an oil content of 16%). In the plate mill, 2% water‐conditioned maize gave 38 large grits, 38% small grits and 10% whole germ (which had 18% oil, representing 64% purity). Maize which was water‐conditioned to 6% added water gave 45% large grits, 30% small grits and 16% germ‐bran mixture (which had 16% oil representing 57% purity). the study indicated the possibility of using the plate mill for recovering a substantial part of the germ and grits from maize, while the huller gave higher yields of large grits, but with recovery of only a small portion of germ.
Low‐level heat‐treatment to extend shelf‐life of fresh fish
Authors: VAZ‐PIRES PAULO , CAPELL CHRISTOPHER , KIRBY ROY
Published: July 2010

The application of heat to reduce the microbial load and extend the lag phase was studied on whole fish and with bacterial isolates from fresh fish in mixed culture. Bacterial isolates obtained from fresh horse‐mackerel (Trachurus trachurus) were heat treated at 60°C for 20s and stored in nutrient broth on ice. the flora were shown to be heat sensitive and the initial numbers were reduced by over 2.0 log10 cycles. Heating at 60°C extended the lag phase but subsequent growth rates were increased, giving a shelf‐life extension of a day and a half. There were no significant effects on visual EC grades of whole fish or on the flavour of cooked fillets.
Optimum feed‐ and tank‐operating conditions to maintain constant particle concentration in feed streams of particulate fluid food suspensions
Authors: BAPTISTA PAULO N. , OLIVEIRA FERNANDA A.R. , OLIVEIRA JORGE C.
Published: July 2010

Ensuring product safety and constant quality in aseptic processing of particulate fluid foods can be a problem if feed particle concentration varies with time. the variability of particle concentration distributions from a vertical stirred feed tank was measured as standard deviations of mean particle concentrations at the tank outlet and as differences between this concentration and the bulk concentration in the tank. the influence of some operating variables (volume of fluid in the tank, rotational speed of the agitating paddles, bulk particle concentration, liquid viscosity and flow rate) was studied using a factorial experimental design at two levels. an operating chart was drawn, using response surface analysis for selecting the optimum volume of fluid in the tank as a function of particle concentration and fluid viscosity.
Thermal processing requirements of canned chickpea dip
Authors: AMR AYED S. , YASEEN EMAD I.
Published: July 2010

The thermal process requirements in still retorts were determined for various processing conditions (two can sizes, two processing and four filling temperatures), based on a sterilization value, Fo= 2.78 min, and following both general and nomogram methods; the methods gave differences in the total processing time between 1.2 and 4.2 min. Viscosity decreased significantly but incubation, colour measurement and sensory evaluation of the products showed no statistically significant differences between any of the evaluated processing schedules; however for economic considerations the recommended process requirements for small and medium size cans were 32.9 and 57.2 min respectively at 121°C, with a filling temperature of 85°C.
Functional properties of raw and precooked taro (Colocasia esculenta) flours
Authors: TAGODOE AYELE , NIP WAI‐KIT
Published: July 2010

Functional properties such as bulk density, water and oil absorption, foam capacity and stability, and viscosity of five raw and precooked taro (Colocasia esculenta) flours were studied. Proximate analyses of the taro flours indicated they were low in fat, protein and ash, but rich in starch and total dietary fibre. Heat processing affected the functional properties of taro flour. the raw taro flours were slightly different from each other for the tests on bulk density, water retention, and viscosity. On the other hand, the cooked flours showed no significant differences for the tests on oil retention, gelation and foaming.
Spectrophotometric method for the determination of ethanol in beverages and beer samples using cerium (IV) as reagent
Authors: LAU OI‐WAH , LUK SHIU‐FAI
Published: July 2010

A simple and rapid (15min) spectrophotometric method for the determination of subpercentage ethanol in beverages is based on the colour reaction between ethanol and Ce(IV). Other alcohols and reducing substances interfere, but may be minimized by distilling the alkali and mercuric chloride treated sample. Calibration was linear up to 0.78% v/v, with r.s.d. of 5.0% at the ethanol level of 0.34% v/v. the ethanol contents of a number of non‐alcoholic beverages and beer samples were determined and compared with results from AOAC and gas chromatographic methods.
Pilot scale preparation of wheat gluten protein fractions I‐Influence of process parameters on their protein composition
Authors: BÉROT SERGE , GAUTIER SYLVIE , NICOLAS MICHEL , GODON BERNARD , POPINEAU YVES
Published: July 2010

Commercial wheat gluten was fractionated on a pilot plant scale to produce gliadin‐and glutenin‐rich fractions. Acetic acid solutions (0.01–0.05 M) were blended with dry gluten (16, 10 or 7 volumes unit‐1 of dry gluten ratio) and the slurry was separated by continuous centrifugation to yield a gliadin‐rich supernatant, which was then concentrated by ultrafiltration and spray‐dried. the pellet obtained was optionally rinsed by water or acetic acid and separated in a second stage. the second supernatant was treated as the first one, and the final residue, insoluble and glutenin‐rich, was then dispersed in ammonia and spray‐dried. the protein distributions in supernatants and residues depended on pH and ranged from 20/80 to 40/60 for the first stage, and from 40/60 to 80/20 for the sum of the two stages. the compositions of the fractions were measured by solubility tests and size exclusion high performance liquid chromatography (SE‐HPLC) profiles. A [‐1, +1] selectivity scale was created: each fraction was compared to pure gliadins (‐1), gluten (0) and pure glutenins (+1). the best combination between yields of soluble and insoluble fractions (40/60 distribution) and selectivities for gliadins and glutenins (‐0.32 and +0.26 respectively) was obtained at ratio 16 and a 0.01 M molarity. Though the selectivities were limited because gliadins and medium‐size glutenin polymers have similar solubilities in acid solutions, this process permits preparation of fractions which differ widely from gluten in contents of high molecular weight glutenin polymers.
Quality optimization of conduction heating foods sterilized in different packages
Authors: SILVA CRISTINA L.M. , OLIVEIRA FERNANDA A.R. , HENDRICKX MARC
Published: July 2010

Heat transfer during the sterilization of conduction heating foods packaged in cylindrical, retort pouch and rectangular containers, was modelled using a finite difference numerical method. Finite surface heat transfer coefficients were considered. Optimal temperatures, defined as the processing conditions that maximize surface or volume average quality retention with the constraint of a target sterility value at the coldest point, were calculated for several types of container. Optimal conditions for several case studies were compared with temperatures estimated by generalized formulae available in literature for the prediction of optimal temperatures as a function of all relevant variables. For all case studies, optimal temperatures predicted in both ways were very similar, with deviations often below ± 1°C. For most packages, the simple‐to‐use generalized equations, developed for one‐dimensional geometries, can therefore be used instead of lengthy numerical calculations involving two‐ and three‐dimensional geometries.
Mass transfer phenomena during osmotic dehydration of apple I. Fresh plant tissue
Authors: SAUREL RÉMI , RAOULT‐WACK ANNE‐LUCIE , RIOS GILBERT , GUILBERT STÉPHANE
Published: July 2010

Mass transfer phenomena were qualitatively investigated during osmotic dehydration of fresh apple in concentrated solutions using response‐surface methodology. the influence of the main process variables (solute concentration, solute molecular weight, temperature and processing time) were thus determined. Osmotic phenomena, such as plant cell plasmolysis, only had a marked effect on dehydration at moderate temperatures (T > 50°C) and when low molecular weight solutes that could easily penetrate tissues were used. More generally, basic dehydration mechanisms were diffusive and seemed to be closely correlated with the formation of dense solute barrier at the surface of the product. the formation of this barrier layer, which was promoted by high molecular weight solutes and/or high solute content, could reduce loss of natural fruit solutes.
Mass transfer phenomena during osmotic dehydration of apple II. Frozen plant tissue
Authors: SAUREL RÉMI , RAOULT‐WACK ANNE‐LUCIE , RIOS GILBERT , GUILBERT STEPHANE
Published: July 2010

In Part 1, mass transfer phenomena during osmotic dehydration of fresh apple tissue were qualitatively interpreted in terms of simultaneous osmotic and diffusive effects. This second part gives results obtained with frozen apple tissue, using the same experimental procedures with response‐surface methodology and microscopic analysis. Results indicated that transfers were only diffusive and confirmed that high molecular weight solutes were the most effective in forming a dense solute barrier layer at the surface of the product, thus enhancing the dewatering effect during soaking treatment in the concentrated solution.
Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30–40°C
Authors: SEDAS VIOLETA T. PARDIO , KUBIAK KRZYSZTOF N. WALISZEWSKI , ALVARADO MIGUEL A. GARCIA
Published: July 2010

Kinetics of ascorbic acid loss as a function of storage temperature (30, 35 and 40°C) and water activity of intermediate moisture pineapple slices at aW of 0.92, 0.95 and 0.97 was modelled. Loss was faster at higher aW but storage temperatures of 30 ‐ 40°C had little effect at the same aw. Colour changes were larger than flavour changes. Spoilage was only a problem at high aw.
Arabinogalactan as a potential furfural precursor in roasted coffee
Authors: DE MARIA CARLOS A. B. , TRUGO LUIZ C. , NETO FRANCISCO R. AQUINO , MOREIRA RICARDO F. A.
Published: July 2010

A fraction C1 which was very rich in polysaccharides and did not contain sucrose was isolated from high molecular weight water‐soluble material obtained from green coffee. After roasting, furfural was identified in fraction C1 by means of headspace‐GC/MS analysis. Roasting of the fraction C1 clearly affected the arabinogalactan promoting a high loss of arabinose residues. We suggest that furfural found in fraction C1 originates mainly from arabinogalactan, which, together with sucrose appears to be the major furfural precursor in roasted coffee.
Chemical and sensory changes in haddock and herring stored under modified atmosphere
Authors: DHANANJAYA SANNEGOWDA , STROUD GEOFFREY D.
Published: July 2010

The effectiveness of storage in atmospheres with increased proportions of CO2 to extend the shelf‐life of haddock and herring was examined. Using a 40: 30: 30/CO2: O2: N2 atmosphere with haddock no useful extension of shelf‐life was achieved at +5°C and only limited extension at 0°C. A more useful extension of shelf‐life at 0°C was obtained by storing haddock in a 60: 20: 2O/CO2: O2: N2 atmosphere and with herring in a 60:40/CO2::N2: atmosphere. Total volatile bases (TVB) and hypoxanthine values (Hx) correlated with the cooked flavour. There were no significant differences in drip‐loss between the modified atmosphere packaging (MAP) stored samples and the controls. Peroxide values (PV) in herring were lower in MAP stored samples. Whole haddock and whole herring were found to have a longer shelf‐life when stored in MAP at 0°C than when stored as fillets.
Accelerated ripening of dry fermented sausage by addition of a Lactobacillus proteinase
Authors: NÆS HELGA , HOLCK ASKILD L. , AXELSSON LARS , ANDERSEN HENRIK J. , BLOM HANS
Published: July 2010

Accelerated ripening of dry sausage was investigated by adding two different concentrations of proteinase isolated from Lactobacillus paracasei ssp. paracasei NCD0151 to sausage mixtures. Sausages with proteinase showed a greater pH decrease and a greater increase in lactic acid formation, water loss, protein degradation and peptide formation than control, no enzyme, sausages. Changes were most pronounced in the sausages containing 12 Ug‐1 proteinase. Addition of proteinase caused a specific increase in glutamate, serine and lysine content. Sensory evaluation after 14 days of ripening showed a significant increase in flavour intensity, maturity flavour, acidity, bitter taste and hardness in the proteinase‐containing sausages. Addition of proteinase induced changes earlier in the fermentation and ripening period than in the control, thereby indicating an acceleration of maturation.
Survival of Anisakis larvae in marinated herring fillets
Authors: KARL HORST , ROEPSTORFF ALLAN , HUSS HANS H. , BLOEMSMA BOUKE
Published: July 2010

The survival of Anisakis sp. larvae in herring fillets marinated in brines with different concentrations of salt (NaCl) and acetic acid was examined. Traditional German and Danish procedures for marinating herring fillets require a storage time of at least 5 and 6 weeks, respectively, for all larvae to be killed. Other concentrations of salt and acetic acid were also studied. A reduction of the salt content in the water phase of the fish tissue from 9% (w/w) to 4.3% (w/w), while keeping the concentration of acetic acid constant at 2.6%, increased the survival time of the nematodes from at least 35 days to more than 119 days. Increases in the acetic acid concentration or the addition of potassium sorbate had little or no effect on the viability of the larvae.
Evaluation of electron spin resonance technique for the detection of irradiated mango (Mangifera indica L.) fruits
Authors: BHUSHAN BRIJ , KADAM RAMAKANT M. , THOMAS PAUL , SINGH BAM B.
Published: July 2010

The electron spin resonance (ESR) technique was examined as a method for the detection of irradiated mango fruits. A symmetric ESR signal at g = 1.988 was detected in the hard seed cover (endocarp), the dry epidermal layer (testa) surrounding the kernel, and the soft kernel portions of the seed from four mango cultivars. the amplitude of the signal in the epidermal layer and seed cover showed a dose‐dependent increase over control values. Qualitatively, however, no new signal was observed following irradiation, except that line width increased by 50%. Methyl cellosolve washing greatly reduced the intensity of the endogenous and radiation (1.0 kGy)‐induced ESR signals in the seed cover; results suggest phenolic substances as the source of free radicals. the similarity of naturally occurring ESR signals to that induced by irradiation seems to restrict the practical utility of this method in irradiated mangoes.
Effective diffusivity of total solids and pectic substances from apple tissue
Authors: LEACH GARETH , PYLE LEO , NIRANJAN KESHAVAN
Published: July 2010

The effective diffusivities of total solids and pectic substances from apple tissue were determined at 40 and 60°C in water and buffer; the addition of pectolytic enzyme in buffer at 40°C was also investigated. the Fickian model for unsteady‐state diffusion was applicable in all cases. Effective diffusivity values both for total solids and soluble pectic substances in deionized water were temperature dependent. the effective diffusivity values for total solids loss were reduced by the presence of buffer at 40°C but not at 60°C. the effective diffusivity values for soluble pectic substances were not affected by buffer at 40°C but were noticeably lower at 60°C compared to deionized water at the same temperature. the addition of a pectolytic enzyme preparation did not improve the mass transfer of either total solids or soluble pectic substances.
Encapsulation of carthamin and safflor yellow B in calcium alginate beads — technical stabilization of the colours
Authors: SAITO KOSHI , MURATA TAKAYUKI , MORI TOSWIYUKI
Published: July 2010

New techniques were introduced to stabilize the royal red colour of carthamin and the orange yellow colour of safflor yellow B. Carthamin and safflor yellow B were enclosed separately into calcium alginate capsules, through which the colours were protected from serious bleaching. Coating of the carthamin beads with safflor yellow B membrane resulted in further reducing the loss of colour by about 25%. the data are evaluated for the practical application of the bio‐dyes in food processing.
A review of protein engineering for the food industry
Authors: GOODENOUGH P. W.
Published: July 2010

In this review I briefly indicate how the present state of knowledge allows proteins to be mutated to increase or decrease stability. I discuss experiments on both model proteins and those of relevance to the food industry and show how hydrophobic forces are a major driving force for folding as well as having a major role in thermostability. I also indicate the large contribution that hydrogen bonding, electrostatic interactions and, in a less well predicted way, disulphide bridges make to thermostability.
Changes of soy protein under ultra‐high hydraulic pressure
Authors: KAJIYAMA NOBORU , ISOBE SEIICHIRO , UEMURA KUNIHIKO , NOGUCHI AKINORI
Published: July 2010

High pressure (<500 MPa) was applied to soy milk and the protein changes were examined. Soy milk remained a liquid within the range of examined pressures, although its viscosity increased when the time of pressurization was less than 10 min. However, the soy milk changed from a liquid to a sol after treatment at 500 MPa for 30 min. the liquid soy milk showed improved emulsifying activity and stability but reduced emulsifying capacity. Sulfhydryl content of this soy milk was increased slightly after anaerobic pressurization. Harder tofu could be made from pressurized soy milk with CaC12 than could be made with unpressurized soy milk. Electrophoresis and isoelectrofocusing revealed that soy proteins were dissociated and some of them coagulated by high pressure. Fluorescence analysis also revealed that soy proteins were modified by high pressure to have larger hydrophobic regions. After pressure treatment, soy milk showed a higher affinity for beany flavour components and saponins which would lead to better use of soy milk in soy foods.
The proteolytic activity of the crude enzyme extracts of Baltic cod (Gadus morhua) alimentary tract
Authors: KOLODZIEJSKA ILONA , MARCINKOWSKA ANNA , KARAMAĆ MAGDALENA
Published: July 2010

The crude enzyme extract from Baltic cod alimentary tract had maximum activity of aspartic proteinases towards haemoglobin at pH 2.0 and 3.4, and of serine proteinases with casein as the substrate at pH 8.3 and 10.4. With bovine myofibrils as the substrate the proteolysis at pH 5.0‐8.0 was maximum at the lowest and highest pH values. the optimum temperature for the proteolytic activity at pH 3.4 and 10.4 was 30–45°C and at pH 8.3 it was 40–50°C. Heating the crude extract for 10 min at pH 3.4,8.3, and 10.4 in the absence of the substrate had no effect on the activity of the acid and alkaline proteinases up to about 35–40°C. the stability at higher temperature decreased gradually and total inactivation occurred at 55–60°C. In the pH range 5.5–7.5 the proteolytic activity against bovine myofibrils was low at 0°C but brought about significant loss of myosin heavy chain at 20°C.
Freezing tilapia by airblast and liquid nitrogen – freezing point and freezing rate
Authors: CHEN YAU‐LING , PAN BONNIE SUN
Published: July 2010

Processing data was obtained for the freezing of tilapia meat. The initial freezing point of tilapia meat was measured by differential scanning calorimetry (DSC), and also by measuring the centre temperatures of meat chunks during cooling. the freezing point was −1.03°C by DSC, and between −0.81 and −0.90°C by the cooling method, determined at the point where the standard deviation of the mean temperature was close to zero, i.e. a minimum.

Tilapia chunks, 0.95 to 1.45 cm thick, were frozen in an airblast freezer at −7, −20 and −36°C, and in a liquid nitrogen freezer at −87 and −128°C.

Freezing rate, defined as the half thickness of a meat chunk divided by the time for the centre temperature to decrease from 0 to −5°C, was 0.09 cmh−1 at −7°C. At freezing temperatures of −20, −36, −87 and −128°C, the rates were respectively 4, 19, 158 and 331 times faster than that at −7°C, and correlated with freezing temperature (r= 0.99) regardless of the freezing method.
Effect of surfactants and drying rate on barrier properties of emulsified edible films
Authors: DEBEAUFORT FRÉDÉRIC , VOILLEY ANDRÉE
Published: July 2010

The effects of globule size, nature and concentration of surfactant, and drying duration of water vapour transmission rate and tensile strength of emulsified edible barriers containing methylcellulose and paraffin wax, were measured. of the six surfactants tested, 0.6% purified glycerol monostearate (GMS) produced films with the lowest water vapour transmission rates and the highest mechanical resistance. Longer drying times of film‐forming emulsions produced better barrier and mechanical properties. Control of the film forming emulsion stability allowed the reduction of the water vapour transfer rate by an order of magnitude.
Bacterial population dynamics and decay on leaves of different ages of ready‐to‐use broad‐leaved endive
Authors: JACQUES MARIE‐AGNÈS , MORRIS CINDY E.
Published: July 2010

Mesophilic, fluorescent, and pectolytic bacteria were quantified on leaves of five different age groups (AG) of broad‐leaved endive (Cichorium endivia var. latifolia) before and after ready‐to‐use (RTU) processing and daily over their 7‐day French ‘sell by’ period. At harvest, significant differences in bacterial population sizes expressed as log10 colony‐forming units (cfu) cm−2 were observed among leaves of the different AG resulting in decreasing contamination from outer (‐ older) to inner (‐ younger) leaves of the head. This persisted throughout storage at 6°C for RTU‐processed leaves separated by age implicating leaf physiology as one of its causes. Leaf age also affected types and frequencies of decay occurring during storage. Although the population sizes of mesophilic, fluorescent and pectolytic bacteria were always positively correlated, the sizes of fluorescent and pectolytic populations could not consistently be predicted from mesophilic ones. Thus fluorescent and pectolytic populations should be quantified independently due to their potential role in decay. Atmospheric changes in the packs resulting from vegetable respiration and microbial activity confirmed the limiting effect of high CO2 and low O2 on the development of spoilage without an effect on bacterial populations sizes. the importance of the effect of leaf AG for plant cultivation and industrial production of RTU salads is discussed.
Review: Effect of thermal processing on soymilk
Authors: KWOK KIN‐CHOR , NIRANJAN KESHAVAN
Published: July 2010

Heating conditions are the most important variables in the processing of soymilk. the heat treatments given to soymilk during extraction, cooking, and subsequent pasteurization or sterilization, principally influence (1) the yields and nutritive quality of solids and proteins, (2) destruction of spoilage microorganisms, and (3) the colour and the flavour of the milk. the qualities of other soy products derived from soymilk, e.g. the texture of tofu and the suitability for lactic acid fermentation, may also be affected by the net heat treatment received by the milk. Excess heating generally leads to the destruction of amino acids and vitamins, browning and the development of cooked flavour. Considerable research efforts have been devoted to establish the effects of heat on the elimination of off‐flavours, inactivation of antinutritional factors such as trypsin inhibitors, and the recovery of solids and proteins in soymilk. Other heat‐induced chemical changes such as loss of vitamins, Maillard reaction and protein denaturation have not been studied as extensively. Published studies show that higher temperature heating and UHT treatment may have beneficial effects on the yields of solids and proteins, retention of the nutrients, and minimizing chemical changes in soymilk, provided that optimum processing conditions are used. Process optimization is only possible if data on the kinetics of various chemical reactions involved are available. However, such data are lacking, especially in the UHT range.

The principal objective of this review article is to compile a comprehensive description of heat‐induced changes occurring in soymilk. Attention has been given to the analysis of published data relating to the kinetics of various reactions. Such an analysis would permit the evaluation of kinetic parameters (such as rate constants and activation energies), and would form the basis for reaction engineering studies leading to the design of optimum heat exchangers for the processes.
A nutritional, chemical and sensory evaluation of lupin (L. angustifolius) tempe
Authors: FUDIYANSYAH N. , PETTERSON D.S. , BELL R. R. , FAIRBROTHER A. H.
Published: July 2010

Tempe, a traditional Indonesian food, is usually made by the fermentation of soybeans. the substitution of soybeans with lupin seed kernels at levels of 50, 75 and 100% was investigated. Organoleptic evaluation using Australian (n = 17–22) and Indonesian panellists (n = 5–8) showed no significant difference (P > 0.05) for taste, texture and overall acceptability between the samples. the process of soaking, boiling and fermenting the soybeans reduced the content of phytate (17%), protease inhibitors (98%) and oligosaccharides (77%). For lupin seed kernels the reductions were 60%, negligible and 86%, respectively, and for alkaloids 71%. the protease inhibitor content of lupin tempe was only one‐fifth that of soy tempe.

Negligible changes in the protein quality of soybeans and lupins were observed. the Protein Efficiency Ratio (PER) was 2.30 for the boiled soybeans and 2.19 for soybean tempe. Cooked (boiled) lupins had a lower protein quality (PER = 0.84) which was not significantly altered by processing into tempe (PER = 0.91). the apparent digestibility of the cooked lupin (88.1%) and lupin tempe (88.4%) were similar to that of cooked soy (87.3%) and soy tempe (88.5%).

These results suggest good prospects for substituting lupin seed for soybeans in tempe production in cases where protein is not limiting and where the lower levels of antinutrients would be of nutritional benefit.
The effect of use of freeze‐thawed pork on the properties of Bologna sausages with two fat levels
Authors: COLMENERO FRANCISCO JIMÉNEZ , CARBALLO JOSE , SOLAS MARIA T.
Published: July 2010

The rheological characteristics, microstructure and thermal stability of meat emulsions, made with two levels of fat (7.6% and 20.3%) and prepared from either fresh meat or meat subjected to one or three freeze‐thaw cycles, were measured. Lower fat contents were accompanied by a significant reduction in the binding property, shear force and hardness of the products. Both low fat and use of freeze‐thawed meat produced structures with a less dense matrix, freeze‐thawing altered the microstructure of the meat sausages and reduced shear force, hardness, chewiness and thermal stability. These effects were particularly apparent in the higher‐fat product.
Finite element analysis of heat conduction in lasagna during thermal processing
Authors: NICOLAÏ BART M. , VAN DEN BROEK PETER , SCHELLEKENS MIA , DE ROECK GUIDO , MARTENS TOON , DE BAERDEMAEKER JOSSE
Published: July 2010

Conductive heat transfer in lasagna during heating was computed by means of the finite element method. the thermophysical properties of the pasta and tomato sauce layers were derived from their chemical composition. Simulation results obtained with an axisymmetric 2D finite element mesh without the typical layer structure differed only slightly from results obtained with a 1D mesh in which the typical layer structure was incorporated. the predicted temperatures at various locations in the lasagna agreed well with experimentally determined temperatures during heating in a commercial medium scale oven under various operating conditions. It is shown that the temperature dependency of the thermophysical parameters has only a minor influence on the temperature near the centre of the lasagna. However, when the lasagna surface is subjected to temperatures above its boiling temperature, incorporation of the water/vapour phase change in the specific heat capacity can avoid over‐estimation of the volume averaged temperature and process value.
Fresh plant tissue softening by means of an immobilized soluble‐insoluble endopectinlyase
Authors: DINNELLA CATERINA , LANZARINI GAETANO
Published: July 2010

An endopectinlyase (E.C. 4.2.2.10) immobilized on a reversible soluble‐insoluble polymer was used for macerating fresh carrot tissue. the macerating capability of the immobilized enzyme was found to be similar to that of its free form. Losses of catalytic activity detected in the subsequent biocatalyst utilization cycles seem to be related to co‐precipitation phenomena following the recovery of the immobilized enzyme from the reaction mixture. Preliminary studies were carried out on the possibility of removing the inhibiting compounds and subsequently restoring biocatalyst activity.
Distillation‐extraction of styrene migrating from polystyrene containers to foods by gas chromatography
Authors: LAU OI‐WAH , LUNG MAN‐TUNG , MOK CHUEN SHING
Published: July 2010

A simple, accurate and sensitive gas‐liquid chromatographic method has been developed for the determination of styrene migrating from polystyrene containers into foodstuffs. an apparatus for the extraction of styrene was designed for the purpose, based on the BP apparatus for the determination of volatile oils. Styrene was extracted from foods by distillation with concurrent extraction from the distillate by n‐hexane. Extraction was complete in 35 min. Hexane extracts were analysed by GC‐FID using a glass column with durene as internal standard. Styrene levels in containers were from 1.7 to 192 μg g−1 and in foods from 0.013 to 0.13 μg g−1.
Optimization of a ham formulation
Authors: BROAD LANCE R. , FAYERMAN ANTONY M.
Published: July 2010

The functionality of a ham formulation was examined with respect to variation in both blend and amount of added ingredients. This allowed the determination of how the individual attributes: cooking loss, syneresis and gel strength, changed in response to ingredient addition. Optimizing the ingredient proportions and addition level that determined acceptable functionality was addressed using a method that took account of how cooking loss, syneresis and gel strength change over the blend/amount region. the optimization led to the identification of a suitable formulation. the more general problem of how best to identify an optimum in food systems when faced with differing units of measurement and differing ranges of individual response is discussed by examining specialized distance measures, or metrics. By allowing the performance of the food system to be monitored these allow a compromise to be determined between possibly conflicting optimal values on individual responses.
Electropalatography in the study of tongue movement during eating and swallowing (a novel procedure for measuring texture‐related behaviour)
Authors: JACK FRANCES R. , GIBBON FIONA
Published: July 2010

This preliminary study used electropalatography (EPG) to investigate one aspect of the oral phase of food consumption, namely the tongue's contact with the hard palate. Details of tongue dynamics were recorded using EPG during the consumption of three liquid and semisolid foods. The EPG printouts showed wave‐like tongue movements against the palate, which were characterized by three phases: approach, full‐contact and release. The duration and nature of these phases varied depending on the food being consumed. Preliminary observations suggest that EPG could be a useful technique in investigating the relationship between tongue movement and taste perception and food texture. Limitations of the technique in the study of eating and swallowing are suggested.
Magnetic resonance imaging of fat and muscle distribution in meat
Authors: TINGLE JERRY M. , POPE JAMES M. , BAUMGARTNER PAUL A. , SARAFIS VASIL
Published: July 2010

The fat content, and in particular, its distribution through the muscle are important factors in the palatability of meat. The fat makes a significant contribution not only to the texture and juiciness but also to the taste and smell of the final product. Magnetic resonance imaging (MRI) has been investigated as a method for imaging the distribution of muscle and fat in samples of retail quality meat. MRI is capable of non‐invasively generating detailed sections from any plane through the sample with sub‐millimetre resolution. The principles behind MRI are described and images highlighting the fat and water distribution are presented to illustrate techniques for manipulation of image contrast. The relative merits of the techniques are discussed. The T1weighting technique combines the benefits of speed, contrast, and image clarity in images highlighting the fat distribution.
Use of magnetic resonance imaging to study the binding of manganese ions in brine‐cured pork
Authors: GUIHENEUF THIERRY M. , DUCE SUZANNE L. , GIBBS STEPHEN J. , HALL LAURANCE D.
Published: July 2010

Saturation recovery Magnetic Resonance Imaging (MRI) has been used to study the dependence of the water proton NMR longitudinal relaxation rate (T1−1) on Mn2+ concentration in pork which had been cured with 53, 102, and 193 mg g−1 NaCl solutions. Those data are discussed in the context of meat swelling, determined independently by gravimetric water uptake. The utility of manganese ions as a paramagnetic tracer to probe the ability of brined pork to bind Mn2+ ions was further demonstrated in a two‐dimensional inter‐diffusion experiment which visualized perfusion of a given manganese ion concentration through a cylindrical sample of 102 mg g−1 NaCl cured pork.