bluuebunny/crossref_metadata_2025 huggingface dataset:
Clonal relationship between infiltrating immunoglobulin G4 (IgG4)-positive plasma cells in lacrimal glands and circulating IgG4-positive lymphocytes in Mikulicz's disease
Authors: Yamada K , Kawano M , Inoue R , Hamano R , Kakuchi Y , Fujii H , Matsumura M , Zen Y , Takahira M , Yachie A , Yamagishi M
Published: July 2010

Mikulicz's disease (MD) is gaining acceptance as an immunoglobulin G4 (IgG4)-related disease characterized by bilateral lacrimal and salivary gland swelling. The aetiology of MD and other IgG4-related diseases is still unclear. The present work was performed to study the clonality of infiltrating IgG4-positive plasma cells in lacrimal glands and circulating peripheral blood cells in patients with MD, and compare the clonal relationship between infiltrating and circulating IgG4 positive cells. Total cellular RNA was extracted from the lacrimal glands and peripheral blood in five MD patients. Reverse transcription polymerase chain reaction was performed with primers specific for activation-induced cytidine deaminase (AID) and for Ig VH and IgG4. Sequences of Ig VH were compared with the structure of Ig VH of the lacrimal glands and the peripheral blood cells. AID was expressed to varying degrees in lacrimal glands of all MD patients. Most IgG4-positive cells infiltrating lacrimal glands and in peripheral blood were polyclonal, although several clonally related pairs were detected. In one patient, two of the circulating IgG4 VH4-59 clones shared identical CDR3 sequences with the clones within the lacrimal glands. In conclusion, while most tissue-infiltrating and circulating IgG4-positive cells in MD are polyclonal, some clonally related IgG4 positive cells exist between lacrimal gland and peripheral blood, accounting for the clinical features of MD as an IgG4-related disease involving multiple organs.
Elevated CCR6+ CD4+ T lymphocytes in tissue compared with blood and induction of CCL20 during the asthmatic late response
Authors: Francis J N , Sabroe I , Lloyd C M , Durham S R , Till S J
Published: July 2010

CCR6 is expressed by multiple leucocyte subsets, including peripheral blood memory T cells, and mouse models implicate a role for this receptor in diverse inflammatory responses that include allergic airway disorders, inflammatory bowel disease and autoimmune encephalitis. In order to study the role of CCR6 in humans, we have investigated the patterns of CCR6 expression and function on T cells from the peripheral blood, skin, nose and lung, in health and in allergic disease. Results show that CCR6 was expressed consistently on a higher proportion of tissue versus peripheral blood-derived CD4+ T cells (P < 0·01). CCR6 was expressed predominantly on CD4+ compared with CD8+ cells in both blood- and tissue-derived T cells (P < 0·001). The number of cells showing CCR6 expression was not proportionally greater in peripheral blood or nasal mucosal T cells of subjects with symptomatic allergic rhinitis. CCR6+ cells demonstrated enhanced functional responses to CCL20 and CCL20 was increased in bronchoalveolar lavage fluid of asthmatics following endobronchial allergen provocation (P < 0·05). Thus, CCR6 may be important in the regulation of T cell recruitment to tissue and up-regulation of CCL20 expression may contribute to the recruitment and/or retention of effector T cells in allergic asthma.
Neutrophil surface presentation of the anti-neutrophil cytoplasmic antibody-antigen proteinase 3 depends on N-terminal processing
Authors: Von Vietinghoff S , Eulenberg C , Wellner M , Luft F C , Kettritz R
Published: July 2010

The neutrophil serine protease proteinase 3 (PR3) is a main autoantigen in anti-neutrophil cytoplasmic antibody-associated vasculitis. PR3 surface presentation on neutrophilic granulocytes, the main effector cells, is pathogenically important. PR3 is presented by the NB1 (CD177) glycoprotein, but how the presentation develops during neutrophil differentiation is not known. An N-terminally unprocessed PR3 (proPR3) is produced early during neutrophil development and promotes myeloid cell differentiation. We therefore investigated if PR3 presentation depended on NB1 during neutrophil differentiation and if PR3 and proPR3 could both be presented by NB1. In contrast to mature neutrophils, differentiating neutrophils showed an early NB1-independent PR3 surface display that was recognized by only two of four monoclonal anti-PR3 antibodies and occurred in parallel with proPR3, but not PR3 secretion, suggesting that the NB1-independent surface PR3 was proPR3. PR3 gene expression preceeded NB1. When the NB1 receptor was detected on the surface, a mode of PR3 surface display similar to mature neutrophils developed together with the degranulation system. Ectopic expression studies showed that NB1 was a sufficient receptor for PR3 but not proPR3. ProPR3 display on the plasma membrane may influence the bone marrow microenvironment. NB1-mediated PR3 presentation depended on PR3 N-terminal processing implicating the PR3–N-terminus as NB1-binding site.
99th Dahlem Conference on Infection, Inflammation and Chronic Inflammatory Disorders: Psycho-neuroimmunology and the intestinal microbiota: clinical observations and basic mechanisms
Authors: Bienenstock J , Collins S
Published: July 2010

This is a rapidly emerging field. The application of knowledge regarding the relationship between neural and immune systems in order to gain a better understanding of human conditions has been slow. In this discussion we describe how the brain and microbiota interact, and try to bring this into a context that is clinically relevant. We begin by describing established facts pertaining to the gut–brain axis and the role of gut bacteria. We then focus upon emerging data that will contribute to the generation of a new conceptual framework about the microbiota–gut–brain axis. In the final section we anticipate future directions of this field.
99th Dahlem Conference on Infection, Inflammation and Chronic Inflammatory Disorders: Controversial aspects of the ‘hygiene hypothesis’
Authors: Matricardi P M
Published: July 2010

The ‘hygiene hypothesis’ proposes that the epidemic of allergic and autoimmune diseases is due to changes in the interactions between humans and the microbes of their ecosystem. This theory apparently does not explain (i) why allergic asthma is rising in ‘unhygienic’ American inner cities; (ii) why allergic diseases are less prevalent among migrants' children living in European big cities; (iii) why infections with airborne viruses do not ‘protect’ from allergic sensitization; (iv) why the inverse association between some infections (e.g. hepatitis A virus) and allergic diseases has been reproduced in some populations, but not in others; and (v) why probiotics are not effective in the prevention and therapy of allergic diseases. These challenging questions are useful starting points to improve our understanding of the hypothesis, and to identify among the infectious agents those really responsible for a protective influence against atopic and autoimmune diseases.
Texture and pH in fish muscle related to ‘cell fragility’ measurements
Authors: KELLY K. , JONES N. R. , LOVE R. M. , OLLEY J.
Published: July 2010

The cell fragility method relates the protein denaturation of cold‐stored fish to the optical density of a muscle homogenate. A high E1/2 cm value has been claimed to indicate a good quality frozen fish while a low one would indicate considerable cold‐storage deterioration. Three independent groups of workers have now shown that the initial optical density of a muscle homogenate may vary considerably. It appears to be correlated with the pH of the muscle, which in turn is related to the texture. It has been found that a fish with a high pH has a soft texture and gives a low cell fragility reading, while a high reading is given by fish with low pH, which have a firmer texture.

At low temperatures denaturation of the muscle is slight during coldstorage, so that this pH effect may well predominate in determining the optical density of the homogenate. Thus, while the cell fragility technique is not invalidated as a research tool, it can give misleading information when used on commercial samples of unknown pH.
Systematic identification of food dyes using paper chromatographic techniques
Authors: GRIFFITHS MAUREEN H. E.
Published: July 2010

Systematic methods for the separation and identification of (a) red, (b) yellow and orange, and (c) blue, green and black water‐soluble food dyes at present in the permitted lists of the U.K. and the U.S.A. and in the E.E.C. approved list have been devised. In addition the two permitted violet food dyes have been separated and identified, and Brown FK separated from Chocolate Brown HT and Chocolate Brown FB. The dyes are separated and identified by a process of elimination using a simple paper chromatographic technique which effectively utilizes a method of ‘double‐spotting’ of the dye samples.
An objective method for the measurement of starch gelatinization temperatures
Authors: BERRY G. K. , WHITE G. W.
Published: July 2010

Summary. An objective method has been devised for measuring the gelatinization temperature of granular starch under the microscope. A hot stage is used to heat the specimen, and the progress of gelatinization is followed by microphotometry of the birefringence between crossed polars. The method has been used to study the gelatinization of wheat starch in the presence of sugars, proteins and lipids, in solution or suspension.
Thermal conductivities of muscles, fats and bones
Authors: Morley M. J.
Published: July 2010

Summary. The thermal conductivities of the components of meat were determined by two rapid methods. Values for muscles and fats at tempera‐tures between ‐ 19°C and ± 37°C were obtained using the probe method, and for bones at OC, 19°C and 70°C using the thermal comparator method.
The relation between the toughness of cod stored at °7°C and °14°C, its muscle protein solubility and muscle pH
Authors: COWIE W. P. , LITTLE W. T.
Published: July 2010

Protein extractability, muscle pH and organoleptic toughness have been measured in cod fillets stored for up to 34 weeks at −7°C and −14°C. The decrease in protein extractability and the increase in toughness of fillets stored at −7°C proceeded at a faster rate than in fillets stored at −14°C. In order to assess if a fillet stored at −7°C or −14°C had an acceptable or a tough texture it was necessary to measure both protein extractability and muscle pH.
An assessment of the potential application of the method of attenuated total reflectance (ATR) infrared qualitative analysis to food materials
Authors: CAMERON A. G.
Published: July 2010

The ATR method is described and its application to food materials in the form of solids, powders, solutions and colloidal mixtures is considered. It is shown that the ATR method has several advantages over the conventional infrared technique. In particular the ATR technique eliminates the need to measure sample thickness and also simplifies the experimental procedure. It enables the spectra of aqueous, colloidal, viscous and complex multicomponent materials to be obtained more easily than in transmission measurements and in such cases often yields more useful spectra. ATR spectra generally show less detail than corresponding transmission spectra, and it is this lack of sensitivity that is the main limitation of the technique.
β‐Glucosidase activity in canned plums
Authors: HAISMAN D. R. , KNIGHT D. J.
Published: July 2010

The reasons for enzyme survival in a heat processed pack have been investigated with reference to the β‐glucosidase system in the kernels of plums. This enzyme breaks down the diglucoside amygdalin to glucose, benzaldehyde and hydrocyanic acid. The variation of enzyme activity with the pH of the system and its inactivation by heat have been examined. At 60°C, in aqueous solution, the enzyme was 90% inactivated in 32 min at pH 5.0, and in 0.6 min at pH 3.0. In the presence of its substrate, amygdalin, and in the solid phase the enzyme was much more heat stable. Because the enzyme system in the kernels is at its optimum pH, in contact with its substrate, and in the solid phase, it is not wholly inactivated by the normal heat process given to canned plums. The variation in residual enzyme activity in the stone according to the heat treatment given has been demonstrated, and the subsequent breakdown of amygdalin to benzaldehyde and cyanide measured.
The influence of certain metal ions on the visible spectra of food dyes
Authors: JONES A. V. , THOMAS J. D. R.
Published: July 2010

Summary.The visible absorption spectra of twenty‐two food dyes have been plotted both in the free state and in the presence of added calcium, magnesium, aluminium, iron (II), iron (III), copper (II) and cobalt (II) ions at the pH values 3.0, 6.4, 7.4 and 12.5.

The frequencies of the absorption band maxima of the free dyes are briefly discussed in relation to colour and structure. While added metal ions do not, in general, have an appreciable effect on the spectrum of the dye, the transition metal ions studied frequently bring about a shift in the characteristic frequencies of the free‐dye absorption maxima. Examples of where this effect is greatest are carmoisine in the presence of copper (II) at pH 6.4 and 7.4, and black PN in the presence of iron (II) at pH 12.5.

The possibility of dye complexes affecting iron metabolism is also briefly discussed.
The dehydration of foods in edible oil in vacuo
Authors: ABRAHAMI N. , NAISMITH D. J.
Published: July 2010

Summary. Arachis oil, which was used as the medium for dehydration, showed considerable resistance to autoxidation when heated alone under the conditions employed in the drying of foodstuffs. the processing of cabbage, lean horse meat and herring had the effect of increasing the stability of the drying medium. the oil which adheres to the surface of the products was even more stabilized. Continuous use of the oil did not result in a rise in its content of free fatty acids. Neither the drying medium nor the adherent oil became rancid after storage for many weeks, although susceptibility to autoxidation was increased. the synthetic antioxidants BHT and sesamol, added to the arachis oil before heating, acted synergistically with the natural antioxidants of the foodstuffs, and gave rise to a striking improvement in the stability of the oil. the net protein utilization of herring dried in arachis oil in vacuo (73) was as high as that of freeze‐dried herring (70).
Some aspects of the statistics of small numbers of triangular taste tests
Authors: LONG V. D.
Published: July 2010

Summary. The binomial distribution of random selections of odd samples in small numbers of triangular taste tests has been applied to estimate: (a) scores establishing a difference between samples, (b) the extent of true discrimination shown by any significant score, (c) the fixed‐panel size needed to establish difference or similarity, and (d) decisive scores in a sequential test scheme. It is shown that conclusions may be reached with fewer tests than the published literature suggests, thereby affording a saving of tasting effort.
Inhibition of clostridia by nitrite
Authors: PERIGO J. A. , ROBERTS T. A.
Published: July 2010

Summary. An earlier report that sodium nitrite heated in a laboratory medium is highly inhibitory against Clostridium sporogenes has been extended to thirty clostridial strains including Cl botulinum types A, B, E and F (fourteen strains) and Cl. welchii (eight strains).
The use of sea‐water ice for storage of cod
Authors: KELLY K. O. , LITTLE W. T.
Published: July 2010

Summary. The use of sea‐water ice as a replacement for fresh‐water ice in ‘wet’storage of cod has been investigated for periods of up to 10 days. Quality deterioration as measured by texture, flavour, moisture, ash or soluble nitrogen contents was not significantly altered with the use of sea‐water ice. Its usefulness is suggested where there is a shortage of fresh water for ice production, particularly on board ship where the ice could be manufactured and used directly for storing fish.
The connective tissues of fish
Authors: LOVE R. M. , ROBERTSON I.
Published: July 2010

Summary. ‘Gaping’is a phenomenon in which slits or holes appear between the muscle blocks, so that in a bad case the fillet falls to pieces and cannot be processed or sold. the gaping in whole fish frozen in rigor mortis, thawed and filleted was shown to be related to the biological condition of the fish, strong healthy fish gaping a great deal, while spent or starving fish did not gape at all. It is postulated that when fish are frozen in rigor mortis the ice growing in the connective tissue weakens it, so that it may break under the rigor mortis contraction. the contraction of spent or starving fish appears to be too weak to break the connective tissue. No gaping was shown by similar fish frozen before rigor mortis. the practical importance of the findings is discussed.
The survival of pathogenic bacteria in, and the microbial spoilage of, salads, containing meat, fish and vegetables
Authors: HOLTZAPFFEL D. , MOSSEL D. A. A.
Published: July 2010

Summary. An investigation was carried out on the fate at 9° and 20°C of: (i) two types of non‐spore‐bearing bacteria, causing food‐borne disease, viz. Staphylococcus aureus and Salmonella spp., and two spore‐bearing entero‐pathogens (Clostridium perfringens and Bacillus cereus); and (ii) Lactobacillaceae and yeasts in one type of meat and vegetable salad (pH = 4.2, acetic acid content 0.5%) and in one type of shrimp salad (pH = 5.3, acetic acid content 0.3%), preserved at two levels of benzoic acid plus sorbic acid. the pathogens were inoculated at initial densities of 104‐109/g; for lactic acid bacteria and yeast reliance was placed on naturally occurring organisms.

The non‐spore‐bearing pathogens died out under all conditions, albeit much faster at 20°C. Spore‐bearing cells of the Bacillaceae tested remained mostly dormant under the conditions of the tests. Lactobacillaceae developed fast, also at 9°C and eventually caused souring of the products. Yeasts appeared to play a role at 3°C only. the main antibacterial effect of the salads was demonstrated to be due to its vinegar content and pH.
A comparison of the ‘glass’electrode and flame photometric methods for determining sodium in food materials
Authors: CAMERON A. G. , DELANEY R. A.
Published: July 2010

Summary. The ‘glass’electrode technique and its application to environments likely to be encountered in food analysis is described. It is shown that the technique offers a rapid method of determining sodium concentration in the range 1 ppm to 2% in samples containing little or no protein. the ‘glass’electrode and flame photometer methods, as carried out with the types of instrument likely to be available in control laboratories, are shown to be of comparable accuracy. Results obtained with the two techniques agree to 1‐3%. the ‘glass’electrode is shown to have certain advantages over the flame photometric technique, notably its freedom from interference by solid matter and chemical substances, resulting in simple and rapid sampling and calibrating procedures.
The connective tissues of fish. II. Gaping in commercial species of frozen fish in relation to rigor mortis
Authors: LOVE R. M. , LAVÉTY J. , STEEL P. J.
Published: July 2010

Summary. Fish of different species frozen whole, thawed and filleted gape according to the time after death at which they were frozen. Those frozen immediately after death gaped least, a marked increase accompanying the onset of rigor mortis. Thereafter, there was a steady increase in gaping as the fish were held for longer periods in melting ice prior to freezing. the cause of this second type of gaping is unknown.

There was a marked difference between species, haddock showing the most gaping and catfish and skate none at all. the three species of flat fish gaped less than the four round fish (apart from catfish) species, which fact may relate to the shape of the fish, especially as the roundest‐bodied of the flat fish, halibut, gaped the most of the group.

The site of gaping was identified histologically, and different degrees of gaping are illustrated by means of photographs.
The detection and determination of synthetic emulsifiers in foods
Authors: MURPHY J. M. , HIBBERT H. R.
Published: July 2010

Summary. Various analytical procedures which may be used for the detection and determination of synthetic emulsifiers in foods are reviewed.
Protein denaturation and water‐holding capacity in pork muscle
Authors: PENNY I. F.
Published: July 2010

Summary. The water‐holding capacity of the myofibrils from longissimus dorsi muscles of Large White pigs, selected on the basis of their rate of fall in pH post‐mortem, has been compared with the ultimate pH, the protein extractability in M potassium chloride and the adenosine triphosphatase (ATPase) activities. It was found that any loss in water‐holding capacity of the myofibrils could be attributed, mainly, to the extent of denaturation, occurring in the myofibrillar protein, as a result of a rapid fall in pH postmortem. It was also found that the ultimate pH had a small, but significant, influence on the water holding capacity.
Studies on the effect of N‐dimethylaminosuccinamic acid on the ripening of apple fruits
Authors: RHODES M. J. G. , HARKETT P. J. , WOOLTORTON L. S. C. , HULME A. C.
Published: July 2010

Summary. The spraying of apple trees in July with N‐dimethylaminosuccinamic acid (2000 ppm) (B9) delays both the onset of the respiration climacteric and increased ethylene production in fruit picked near the time of normal commercial harvest by about 10 days. It also reduces the rate of respiration at the climacteric peak by approximately 20%. the rate of ethylene production of fruit from trees treated with B9 is much reduced and may be only 20% of that of fruit from untreated trees. the amount of ethylene produced is, however, still sufficient to initiate the enzyme processes associated with ripening. It is suggested that the action of B9 is to modify the balance of the various hormones which regulate the development and ripening of fruits.
Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in bread
Authors: KROG N. , JENSEN B. NYBO
Published: July 2010

Summary. Saturated monoglycerides were prepared in six different physical states: aqueous gels, at pH 6.8 and pH 7.3; a hydrate, aqueous and freezedried; a spray‐crystallized powder; and a mono‐/diglyceride emulsion. Their anti‐firming effects in Danish white bread differed greatly, and were found to be related to their ability to form insoluble complex with amylose. the results show the need for hydration of monoglycerides prior to their use. the alpha‐crystalline gel (pH 6.8) gave the highest complexing index with amylose and also the best anti‐firming effect in bread.
Diffusion coefficients of water and organic volatiles in carbohydrate‐water systems
Authors: MENTING L. G. , HOOGSTAD B. , THIJSSEN H. A. G.
Published: July 2010

Summary. The diffusion coefficients of water, Dw, and acetone, Da, in aqueous solutions of malto‐dextrin have been determined over a range of moisture contents of the malto‐dextrin above 10%. At a few selected moisture contents, the diffusion coefficients of ethyl acetate, benzene, carbon tetrachloride, camphor and methane have also been determined. Diffusion coefficients were derived from measurements of sorption and desorption by a malto‐dextrin layer.

The diffusion coefficient was found to be dependent on both the moisture contents and the size of the diffusing molecule. Over the range of moisture contents investigated, log Dw was found to be proportional to Cw‐1 and log Da proportional to Cw‐1/2, where Cw is the concentration of water (kg/m3) in the malto‐dextrin. For the compounds studied, the logarithm of the diffusion coefficient measured at a moisture content of 20.1% was found to be approximately proportional to the molecular ‘diameter’ of the diffusant.

This knowledge helps to explain the phenomenon of flavour retention during the drying of liquid foods.
A method for reconstituting fat extracted flour
Authors: DAVIES R. J. , DANIELS N. W. R. , GREENSHIELDS R. N.
Published: July 2010

Summary. A low temperature technique is described for the reconstitution of fat extracted wheat flour which allows the return of lipid material with the minimum alteration of flour properties. A study of the effect of moisture level on lipid binding in reconstituted flour is compared with a similar study of the original flour. Flours with augmented lipid contents were produced and confirmation that the method avoided the introduction of mechanical work obtained.
A study of some factors affecting the methylene blue test and the effect of freezing on the bacterial content of ice cream
Authors: ALEXANDER JEAN , ROTHWELL J.
Published: July 2010

The effect of E. coli and B. cereus on methylene blue reduction time in ice cream was studied. A general correlation was established between reduction time and numbers of organisms. Lower numbers of B. cereus than E. coli were required to bring about reduction in the same times.

Considerable destruction of bacteria was observed during freezing in vertical and soft serve freezers accompanied by an increase in reduction time. This was shown to occur very rapidly after a critical point of ice crystal formation was reached, irrespective of temperature. Increased concentration of total solids did not increase this destruction and bacterial destruction was attributed to mechanical damage.
Microbiological assessment of surfaces
Authors: PATTERSON J. T.
Published: July 2010

The main methods in use in laboratories for the microbiological assessment of surfaces are examined, viz. (1) the swab‐rinse, (2) the rinse, (3) the agar contact, and (4) the direct surface agar plating. The advantages and disadvantages of these are discussed and their suitability for particular purposes in the food industry. Methods employed in the author's laboratory are discussed for sampling surfaces in milk plants, farm dairies, canneries, meat and poultry processing plants. Consideration is given based on actual investigations of the use and limitations of the swab‐rinse technique and its variations and the rinse and the agar sausage techniques. The importance of careful interpretation of and use of the results is stressed. Microbiological standards are suggested for cleaned surfaces, working surfaces in meat and poultry processing plants and for cattle, sheep and poultry carcases.
A note on the aerobic microflora of fresh and frozen porcine liver stored at 5°C
Authors: GARDNER G. A.
Published: July 2010

The microbiological contamination on porcine liver is predominantly on the surface. Storage at 5°C in air resulted in a proteolytic type of spoilage brought about mainly by Gram negative bacteria such as Alcaligenes and Pseudomonas. Other types such as Escherichia, Microbacterium thermosphactum, and lactic streptococci were also found.

When stored at 5°C in polythene bags, the level of contamination was much higher in the ‘drip’, and this appears to be related to the load on the surface of the liver. The souring type of spoilage could be attributed to the predominance in the flora of lactic streptococci and Leuconostoc.

Freezing was not found to change the spoilage characteristics.
Some observations on the mechanism of starch gelation
Authors: FREKE C. D.
Published: July 2010

The temperature at which starch gelled in systems with varying dielectric constants was examined. Starch was also examined by differential thermal analysis (DTA) and thermogravimetric analysis (TG). Findings showed that the temperature at which starch gels depended on the polarity of the environment. Implications of this and of the DTA and TG findings are discussed.
A method for measuring the firmness of whole loaves of bread
Authors: BISHOP E. C. , WREN J. J.
Published: July 2010

The firmness of whole loaves of bread, unsliced or sliced, can be measured by using an Instron Universal Testing Machine in a constant deformation method which simulates the purchaser's squeeze‐test. A loaf is mounted on a frame and subjected to a small, recoverable compression with a pivoted bar on the oven‐spring line. The method is rapid and facilitates the plotting of firming curves or the calculation of rate constants.
Some aspects of the theory of comminuted meat adhesion
Authors: GORBATOV V. M. , SPIRIN E. T. , GORBATOV A. V.
Published: July 2010

An apparatus has been designed and built to study adhesive properties of plastic/viscous meat products. It allows for change of geometrical, kinematic and dynamic characteristics within a broad range. A procedure for studying adhesion has been developed. Using a model, theoretical relationships to determine adhesion have been derived, which relate comminuted sausage meat thickness between the plates to the speed of external force application. Tests showed a good agreement between theoretical and experimental data.

On the basis of the theoretical relationships, the effect of preliminary contact time, material and plate area on sausage meat adhesion has been experimentally studied. Invariant characteristics of the meat have been found, such as the rate of decrease of contact area and surface tension coefficient; the order of the adhesive activities of various materials towards sausage meat has been determined.
Retention of volatile compounds in freeze‐drying slabs of malto‐dextrin
Authors: RULKENS W. H. , THIJSSEN H. A. C.
Published: July 2010

A study was made of the effect of a number of process variables on the retention of some volatile compounds during freeze‐drying of ‘model’liquid foods. As a model liquid food, aqueous solutions of malto‐dextrin were chosen. To these solutions acetone, methanol, n‐propanol and n‐pentanol were added in low concentrations.

The retention of volatiles strongly increased with increasing molecular size of the volatiles but was independent of the relative volatility. For constant dissolved solids concentration and constant temperature at the sublimation front in drying slabs or granules, process conditions leading to a maximum drying rate always resulted in maximum volatile retention. Retention increased with decreasing freezing rate when solids concentration, sublimation front temperature, and drying rate were constant. Retention always increased with decreasing temperature of the sublimation front. In drying granules, retention exhibited a maximum with respect to particle diameter, and increased with decreasing layer thickness. In the dissolved solids concentration range between 5 and 20% (w/w) the retention strongly increased with increasing concentration, whereas above 20% the retention became independent of initial solids concentration.

The observed effects of process variables on volatile retention can be explained qualitatively with the selective diffusivity concept.
Studies of the behaviour of stored carrots with respect to their invasion by Rhizopus stolonifer Lind
Authors: THORNE S. N.
Published: July 2010

Carrots of variety ‘Nantes’were stored in air containing spores of Rhizopus stolonifer Lind. at a range of temperatures, humidities and air flow rates; temperatures from 2 to 30°C, relative humidities from 35 to 90%, and air flow rates from 20 cm sec‐1 to 500 cm sec‐1. The rates of loss of weight from carrots stored under these conditions and the conditions under which invasion by R. stolonifer would occur were investigated.

It was found that, irrespective of the storage conditions, predisposition of the carrot by the loss of at least 8% of its fresh weight was necessary before invasion would occur. Above this critical weight loss, the percentage of carrots invaded by the mould increased rapidly with increasing weight loss. An empirical method for predicting the rate of weight loss from stored carrots was devised.
Investigation of ginger storage in salt brine
Authors: BROWN B. I. , LLOYD ANNICE C.
Published: July 2010

Ginger storage in salt brines with and without fermentation was investigated. Conditions were designed to promote natural and acid‐controlled fermentations, as well as a pure culture Lactobacillus fermentation. Vigorous natural and acid‐selective yeast fermentations were obtained, but brined ginger did not support a lactic acid fermentation because of lack of sufficient natural nutrients.

The natural fermentation resulted in less satisfactory colour, texture and recovery of sound ginger than acid‐controlled or no fermentation in salt brines. However, ginger storage in salt brines resulted in much higher recovery and crisper texture than storage in acidified sodium metabisulphite solutions.

This stage of the investigation has been essentially exploratory, covering a wide range of treatments, and the main leads which have emerged are currently being checked and extended in a further series of trials.
An improved alkali reaction test for rice quality
Authors: BHATTACHARYA K. R. , SOWBHAGYA C. M.
Published: July 2010

An improved 9‐point scoring scale for the alkali reaction test for rice (Little, Hilder & Dawson, 1958) has been devised by studying the successive stages of degradation of rice kernels of individual varieties by increasing concentrations of alkali. Each variety was just attacked by a certain concentration of potassium hydroxide and was essentially fully degraded by a 0.7‐0.8% higher concentration of the alkali. Nine distinct stages could be distinguished in this degradation process based on the amount of residual chalky substance in the degraded kernel, the diameter of the collar, and the consistency of the collar. A concentration of 1.4% KOH was found to give the maximum spread of the scores among different varieties. The test could be conducted in ordinary Petri dishes and at room temperature for 18–24 hr.

Different rice varieties exhibited three types of reaction. Reaction type A was characterized by progressive cracking and corrosion; type B by progressive grilling and cottony transformation; and type C by opening and splitting with gradual dense cottony transformation of the kernel when treated with successively higher concentrations of KOH. The implication of this reaction type on the quality characteristics of a variety is not known, but most indicas gave reaction of type A, and japonicas type C.
Structural and textural changes in brown onions during pickling
Authors: JEWELL G. G.
Published: July 2010

The morphological and textural changes which occur during the pickling of brown onions have been studied using the electron microscope and Instron Universal Testing Rig.

The structural studies revealed that the brining process gradually degraded the cell contents to leave just cell walls. The rate of degradation was shown to be dependent on the brine strength used: the most rapid rate being produced by the strongest brine.

Electron histochemical staining showed that the cell walls were also degraded, with the pectin and hemicellulose components being modified.

During the initial 24 hr in brine the marked changes in the texture parameters: hardness, elasticity and cohesion correspond to plasmolysis of the tissue and reorganization of cell wall materials. A recovery of texture values observed after 3 and 4 days’brining was attributed to the stabilization of turgor pressure. After 5 days’brining, rupture of the protoplast and subsequent loss of turgor pressure resulted in lower texture values.

It was concluded that the optimum treatment for onions which would be stored in vinegar for 1 month was a brining period of between 3 and 4 days.
The connective tissues of fish VII. Post‐mortem hydration and ice crystal formation in myocommata, and their influence on gaping
Authors: LOVE R. M. , LAVETY J.
Published: July 2010

Frozen and thawed cod are known to gape more and more with the passage of time between death and freezing. It was found in the present work that the myocommata become increasingly hydrated after death, permitting increasing proportions of ice to crystallize within and around them on subsequent freezing. It is probably this which disrupts the tissue: photomicrographs of staler fish after freezing revealed much more ice forming between the ends of the muscle cells and the myocommata, presumably assisting in their separation or causing it. Radioactive tracer studies showed that at least some of the hydrating water comes from the melting ice in which the fish are packed. Further experiments demonstrated that the exclusion of this water by wrapping the fish prior to icing does in fact reduce the gaping.
Wholesomeness of some types of semi‐preserved foods
Authors: MOSSEL D. A. A. , RATTO M. A.
Published: July 2010

Over 300 samples of different foods packed in hermetically sealed containers were examined for wholesomeness, subsequent to a pre‐incubation suitably adapted to their mode of processing and intrinsic antimicrobial parameters: aw, pH and concentration of inhibitory substances. Those in Group 1 were incubated for 5 days at 171°C, those in Group 2 for 10 days at this temperature and Group 3 for 30 days at 30°C.

Among ninety‐one samples examined in Group 1, 14% did not meet generally accepted criteria for microbiological wholesomeness and 35% showed minor deficiencies. This indicates that the pre‐incubation period of 5 days at 17°C applied to these commodities was excessive. More desirably a period of 3 days should be employed for such products. On the other hand, none of the seventy‐four samples from Group 2 showed serious bacteriological deficiencies after incubation for 10 days at c. 17°C and only in 9.5% of the samples total counts exceeded the specified levels. Among 145 shelf‐stable canned ‘appertized’ samples only 1.4% showed minor deficiencies after incubation for 4 weeks at 30°C, i.e. counts slightly over 102/g, a level already previously found generally not to be exceeded in correctly appertized foods, subsequent to such an incubation.
The hydrolysis of sodium triphosphate in cod and beef muscle
Authors: SUTTON A. H.
Published: July 2010

Polyphosphates can be used in meat and fish products to reduce liquor loss during processing. However, there have been indications that triphosphate and pyrophosphate are hydrolysed in muscle. This effect has been studied in cod and beef using P3 2 labelled triphosphate and it is found that the kinetics conform to a typical ‘consecutive’ reaction of the type

image

For cod, k1∼k2 and only orthophosphate remains after 30–40 hr at 0°C. In beef k2≥k1, and also k2 (beef) k2 (cod). This results in higher levels of pyrophosphate being formed in beef muscle from the triphosphate and the hydrolysis takes place over a much longer time period than in cod. S nce triphosphate is generally more effective than orthophosphate for reducing liquor loss, it is concluded that its effect on the muscle is an irreversible one.
Polyphosphates and fish: some chemical studies
Authors: GIBSON D. M. , MURRAY C. K.
Published: July 2010

Polyphosphates are widely used for treating fish, but little information is available on the amounts taken up by fish and the suitability of some commercial polyphosphate mixtures. Phosphorus assays were performed on extracts of fish muscle which had been treated or not treated with polyphosphate mixtures. Fish‐to‐fish variation in natural phosphorus content was so large that it was difficult to determine whether or not fish had been treated with polyphosphate. The amount taken up under the conditions of treatment adopted was equivalent to 50–100 mg P/100 g fish muscle.

Earlier experiments showed that sodium tripolyphosphate and sodium pyrophosphate were the most active condensed phosphates for preventing drip in prepacked chilled fish. The commercial mixtures found to give the best anti drip effect contained a high proportion of one or both of these two phosphates.
Factors affecting flavour release and uptake in O/W emulsions:I. Release and uptake models
Authors: McNULTY P. B. , KAREL M.
Published: July 2010

Flavour release in the mouth was described by a model which assumes that flavour compounds are transferred from oil to water when the interphase equilibria are disturbed by dilution with saliva, and that only the aqueous concentration stimulates perception. The release equations predict high potential extents of flavour release in the mouth at high values of flavour partition coefficients, emulsion dilution, and/or initial emulsion oil fraction. Application of the release model to n‐alkanal threshold concentrations in oil and water (Lea & Swoboda, 1958) revealed that n‐alkanal partition coefficients and threshold concentrations in O/W emulsions could be satisfactorily predicted. The release and uptake models are general in nature and may be applied to interphase transport in any liquid dispersed system following dilution with the continuous phase.
Factors affecting flavour release and uptake in O/W emulsion
Authors: McNULTY P. B. , KAREL M.
Published: July 2010

A scale‐up model was developed which assumes that the equation governing one‐dimensional unsteady‐state mass transfer in stirred diffusion cells also applies to three‐dimensional unsteady‐state mass transfer in O/W emulsions, and that complete and instantaneous mixing follows emulsion dilution. Substitution of experimental stirred cell transfer rates into the scale‐up model gave the following predicted times (sec) for the attainment of 50% equilibration in the diluted emulsions.

Dispersed phase
Compound transferred
Time (sec)

Liquid vegetable or silicone oils
n‐hexanol and n‐octanol
0·66–9·3

Liquid vegetable oils
Cholesterol
≫ 15

Semisolid oils
n‐hexanol (C6)
5·0–37

Solid oil
n‐octanol (C8)
75–78

In the study of transfer of alcohols, full alcohol equilibration occurred in all cases in less than 15 sec. Possible reasons are discussed for the discrepancies between measured and predicted rates. Supplementation of the emulsifier system with sodium caseinate or the proteins of egg yolk did not produce a measurable retardation of the release rate. Cholesterol uptake was very slow only when it was associated with surfactant in the aqueous phase. Increasing the initial oil fraction until the emulsion was ‘plastic’ gave readily measurable C8 transfer rates because mixing following dilution was not complete and instantaneous.
A method for the extraction of glycogen and metabolites from a single muscle sample
Authors: DALRYMPLE R. H. , HAMM R.
Published: July 2010

An enzymatic glycogen determination is used for bovine and porcine skeletal muscle. Perchloric acid homogenates of muscle are sampled, and mixed with amyloglucosidase which extracts the glycogen and reduces it to glucose. The glucose is then analysed with specific enzymes. The use of perchloric acid homogenates allows the determination of metabolites in the protein free extract of the same homogenate. Compared with the KOH‐ethanol glycogen extraction method the amyloglucosidase method indicated higher levels of glycogen which were attributed to protein‐bound glycogen and ethanol soluble carbohydrate not determined by the KOH‐ethanol method.
Release of lysosomal enzymes during post mortem conditioning and their relationship to tenderness
Authors: DUTSON T. R. , LAWRIE R. A.
Published: July 2010

Samples of the M. longissimus dorsi were taken from beef carcasses 1 hr, 24 hr, 5 days, 7 days and 14 days post mortem. Tenderness (shear force), the amount of protein and hydroxyproline in filtered muscle homogenates, the activity of β‐glucuronidase in muscle fractions and the electron histochemical determination of acid phosphatase were measured at these post mortem times.

Shear force was a maximum at 24 hr and decreased thereafter to a value less than that of the 1 hr samples by 14 days. The amount of protein and hydroxyproline in filtered muscle homogenates was a minimum at 24 hr and increased to a maximum at 14 days. The specific activity of free β‐glucuronidase (a lysosomal enzyme) increased with post mortem ageing, while the specific activity of bound (sedimentable) β‐glucuronidase decreased with post mortem ageing, suggesting that this enzyme is released during the conditioning period. Electron histochemical determination of acid phosphatase activity showed the activity to be localized in specific areas around the I‐band at early post mortem times: the activity was more dispersed throughout the cell at later post mortem times.
Utilization of edible protein from meat industry by‐products and waste
Authors: YOUNG R. H. , LAWRIE R. A.
Published: July 2010

Data concerning the effect of pH, salt concentration and temperature on the extractability of protein from meat waste tissues are presented. The tissues investigated so far include bovine and ovine stomach and lungs. It appears that native proteins can be recovered in quantity from these tissues at room temperature over a wide range of pH values using solvents of low salt concentration (e.g. 0–0·01 m NaCl). Protein isolates have been characterized and compositional differences detected using polyacrylamide gel electrophoresis incorporating sodium dodecyl sulphate (SDS). This technique demonstrated marked differences in the electrophoretical patterns of proteins from lung and stomach tissues, the subunit molecular weights of which ranged from 13,500 to 87,000 for lung protein and from 13,500 to 145,000 for stomach protein.
Hydration and gelation of modified potato starches
Authors: CHILTON W. G. , COLLISON R.
Published: July 2010

The gelation characteristics of natural potato starch and two modified starches have been compared with their water sorption isotherms determined at 25°C. The pregelatinized starch gels more readily than the natural starch, but has a lower water sorption capacity below 90% relative humidity.

The cross‐linked starch gels less readily than the natural starch on heating but has a similar water sorption isotherm.
Meat tenderness and the sliding‐filament hypothesis
Authors: MARSH B. B. , CARSE W. A.
Published: July 2010

A detailed study was made of the relationship between the tenderness of beef and the extent of its early post mortem length change, observations covering the range from more than twice to less than one half the initial excised length. The ‘peak’ of toughness previously shown to occur at about 35–40% shortening was more accurately defined, and a secondary, much smaller peak was detected in muscles which had been held in a 25–30%extended state during rigor onset. These results strongly support the view that ultimate actomyosin configuration is a major determinant of meat tenderness, since the complex pattern of tenderness variation with length change can be explained entirely in terms of the varying degree of overlap of actin and myosin filaments.
Technological investigations into Cape hake
Authors: BURT J. R. , DREOSTI G. M. , JONES N. R. , KELMAN J. H. , McDONALD I. , MURRAY J. , SIMMONDS C. K.
Published: July 2010

A study of the effects of various delay periods and handling conditions before freezing on Cape hake in the whole or eviscerated state has been made in order to assess the importance of these to the quality and acceptability of the final product. Increasing delays before gutting lead to increasing discolourations in sea frozen fillets and in fillets cut from sea frozen whole fish, even where a further delay for bleeding occurs before freezing. Increasing bleeding times beyond 30 min does not lead to further reductions in this discolouration which is minimized by holding the fish chilled from catching to freezing. The extent of gaping apparent in fillets from whole fish is related to delay before freezing and can also be reduced by holding at chill temperatures throughout the prefreezing period.

Quality deterioration was less in fillets than in fish on the bone during extended chill storage after thawing but freezing and thawing again produced little change in fillet quality.