bluuebunny/crossref_metadata_2025 huggingface dataset:
Relation between oxygen tension, biosynthesis of ethylene, respiration and ripening changes in banana fruit
Authors: MAPSON L. W. , ROBINSON J. E.
Published: July 2010

Summary. The ability of unripe bananas to synthesize ethylene is dependent on the oxygen tension of the atmosphere surrounding the fruit. Unripe bananas do not synthesize significant amounts of ethylene at 18°C unless the oxygen tension is above 7–8.0%. At oxygen tensions of 10–13% synthesis does occur but it is delayed compared with fruit in the air. It has been demonstrated that delay in the onset of the ripening syndrome occasioned by holding fruit in 5–7.5% oxygen is caused by their inability to synthesize ethylene. The ripening syndrome may, however, be initiated even in atmospheres of low oxygen by the inclusion of exogenous ethylene in physiological concentrations. Once the synthesis is initiated, the fruit are capable of producing ethylene even in atmospheres of low oxygen.
The heat resistance of anaerobic spores in aqueous suspension
Authors: ROBERTS T. A. , GILBERT R. J. , INGRAM M.
Published: July 2010

Summary. Aqueous spore suspensions of Clostridium aerofoetidum, Cl. caloritolerans, Cl. histolyticum, Cl. sordellii, Cl. sporogenes and Cl. subterminale were heated at temperatures within the range 70–95†C. 80†C for 1 hr was without effect on Cl. aerofoetidum, but reduced Cl. caloritolerans, Cl. histolyticum and Cl. sporogenes to about 25% of the initial count, and Cl. sordellii and Cl. subterminale to about 0.01%. No significant heat‐activation was detected. Not all survivor curves were exponential.
The relationship between the toughness of cod stored at ‐29°C and its muscle protein solubility and pH
Authors: Cowie W. P. , Little W. T.
Published: July 2010

Protein solubility, muscle pH and organoleptic toughness have been measured in cod fillets stored for up to 82 months at ‐29°C. During this time protein solubility dropped steadily from 72% to 45% indicating that protein denaturation had taken place.

The organoleptic toughness of the fillets showed no correlation with this decrease in protein solubility; indeed, some of the control fillets with maximum protein solubility were tougher than others with the lowest protein solubilities after 82 months storage. Good correlation was found between organoleptic toughness and the pH of the raw muscle.

Protein solubility by itself is therefore not a meaningful test for the eating toughness of frozen cod stored at ‐29°C. In cod stored at higher temperatures than ‐29°C there will be a greater rate and degree of protein denaturation, which may then become more important than muscle pH in determining the toughness of cooked cod.
Cannery retort operation and procedure to cope with modern can‐handling methods*
Authors: Felmingham J. D. , Leigh R. J.
Published: July 2010

It is well known that the heat transfer properties of air or air‐steam mixtures are much inferior to those of steam and that, because of this, entrapped pockets of air in a cannery retort may lead to under‐processing and spoilage. Consequently there is a need for adequate purging or venting of air from any retort during the processing ‘come‐up’period.

Following the introduction to a U.K. cannery of a high‐speed can handling system, necessitating the use of can divider plates (or layer pads) in the retort crates, this cannery experienced an outbreak of spoilage that was shown, by microbiological and can examination, to be due to under‐processing. This led to an investigation of heat distribution in the cannery retorts and of the effect on this of divider plates with varying percentages of void area. This work was extended to other canneries and various types of batch retorts.

Results showed that some venting procedures in long‐standing use were not entirely satisfactory and that certain modifications were necessary, even to normally adequate procedures, when certain high‐speed can handling techniques were introduced.

Graphs are presented to show quite dramatic differences in heat distribution throughout retorts when venting is inadequate.

Recommendations are made for correct venting procedure and the modification necessary when divider plates are used in conjunction with high‐speed can handling systems; also regarding the area that should be left void in these divider plates. Attention is drawn to correct maintenance of retorts and retort instruments, recording equipment, etc.

The effect of entrapped air during retorting on external can rusting is also discussed.
The baking properties of pasteurized whole egg
Authors: KNIGHT R. A. , MEARS K. , PARKINSON T. L. , ROBB J.
Published: July 2010

Summary. A comparison was made of raw and pasteurized egg from twenty‐eight processing plants. The average composition of the raw egg agreed closely with published data on commercial shell egg but the pasteurized samples contained slightly less fat and total solids.

Pasteurization resulted in a small, but statistically significant, loss of baking quality in ‘sponge batter’ sponges but in ‘all‐in’ sponges the mean difference in performance of raw and pasteurized egg was not significant. The mean performance of pasteurized egg in baked custards was slightly inferior to that of raw egg, and a small proportion of the samples examined performed rather poorly in this respect. No significant differences were observed between the baking characteristics of pasteurized first and second quality egg.

When raw and pasteurized egg were stored for about 2 years at a temperature of 12–16°F, the raw egg maintained its quality but the pasteurized egg deteriorated after about 30 weeks storage when used to make products sensitive to egg quality.

However, even after 2 years storage the pasteurized samples gave satisfactory results in other baked products.

No significant changes in performance were observed over a period of 4 days when pasteurized egg was held at 38–40°F without continuous agitation.

Separation of fat occurred when liquid pasteurized egg was kept or transported without agitation and this led to a small loss of baking quality.

Raising the pasteurization temperature above 148°F resulted in a further small loss of baking quality. The additional loss resulting from raising the temperature to 152°F was comparable in extent to that caused by normal pasteurization.

The homogenization of thawed pasteurized egg of poor baking quality improved its performance in sponges and baked custards.
The influence of lipids on fish quality
Authors: ACKMAN R. G.
Published: July 2010

The lipids in fish muscle can influence product quality through interaction with other components. In frozen storage of lean fish such as cod and haddock it is established that hydrolysis of phospholipids gives free fatty acids capable of interacting with protein to produce texture deterioration, although the mechanism of this interaction is not yet clarified. Rancidity is more commonly associated with lipids in fatty fish. Some seasonal aspects of the rancidity problem for lean fish are discussed and it is suggested that some fish may be highly susceptible on a seasonal basis not through variations in the lipid or in the natural anti‐oxidant tocopherol, but through the presence of other materials or biological processes predisposing tocopherol to rapid destruction, with consequent abnormal development of rancidity.
Note on the tempering of fish finger blocks
Authors: SANDERS H. R.
Published: July 2010

Before blocks of fish fillets are cut by guillotine during the manufacture of fish fingers, their temperature must be raised uniformly. This can be achieved quickly by controlled heat transfer from electrically heated platens.
A critical look at two objective tests for cold storage deterioration
Authors: OLLEY J. , STEPHEN E. , FARMER J. , ROBERTSON I.
Published: July 2010

Protein solubility in salt solutions and cell fragility are two possible measures of textural changes in cold stored fish. These measurements are discussed for a wide range of species. The discrepancies between the methods, the artefacts in measurement caused by proteolysis at higher temperatures and possibly by free fatty acid are considered. The effect of pH, horizontal and vertical strength of the myofibrils, and initial protein solubility on taste panel assessment are discussed.
The determination of the nitrogen contents of various edible hydrogenated fats
Authors: ROBERTS A. C. , McWEENY D. J.
Published: July 2010

Conditions are set out for the satisfactory measurement of nitrogen contents of edible, refined, hydrogenated fats at levels of 100 μg N/g fat, by the wet oxidation of the fat with acid‐hydrogen peroxide and subsequent Kjeldahl micro‐distillation.

The Nessler method has been evaluated and found to be unsatisfactory when used in conjunction with acid‐hydrogen peroxide digestion. Examples indicatting the range of nitrogen contents, ca. 100–200 μg N/g fat, which can be expected in edible, refined, hydrogenated fats, from different sources are reported.
A study of the histological changes in the growing muscles of beef animals
Authors: BENDALL J. R. , VOYLE C. A.
Published: July 2010

Summary. 1. Histological studies have been made of the growth of the longissimus dorsi (LD) and semitendinosus (ST) muscles of eight Hereford and eight Friesian steers between the ages of 11 days and 24 months.

2. It was found that the average sarcomere lengths of the muscle fibres varied considerably from animal to animal and muscle to muscle, due to postural shortening during rigor. The lengths of the constituent filaments of actin and myosin were, however, constant within a narrow range (1.30 and 1.50 μ, respectively). Hence it is possible to define a standard sarcomere length for reference, as the length when the actin filaments from each half of the sarcomere just touch in the middle. This length is 2.60 μ, after correction for fixation. Cross‐sectional areas and diameters of fibres were then corrected accordingly.

3. After correction in this way, it was found that the internal diameters of the muscle fibres increased from about 15 μ at 1 month to about 45 μ at 24 months. For the first 12 months of growth the cross‐sectional areas of the fibres kept in step with the cross‐sectional area of the muscle, but after that time the former parameter increased more rapidly than the latter, so that fibres appeared to be lost from the muscle as it aged further. In the ST muscles, this loss amounted to about 40% at 24 months.

4. The collagen content of the muscles was higher at the calf stage than later. From 6 months onwards however this content remained nearly constant (0.43 and 0.77% of the wet weight, for LD and ST muscles, respectively). These changes were easily observable in the histological sections.

5. The elastin content, both by semiquantitative histological estimation and by an exact chemical method, was found to be very low in the LD muscles (about 3% of the total connective tissue content), but much higher in the ST muscles (about 37%). In other muscles of prime cuts, such as biceps femoris, the elastin content is, however, of the same order as in the LD, so that its contribution to the toughness of most cuts of meat is probably insignificant.

6. More detailed conclusions of the results are given at the end of the paper.
Bovine collagen. I. Changes in collagen solubility with animal age
Authors: CARMICHAEL D. J. , LAWRIE R. A.
Published: July 2010

Summary. The changes with animal age in the concentrations of five forms of collagen of differing solubility characteristics were followed in bovine l. dorsi, skin and tendon. Those forms which were extractable in neutral salt and dilute acid were found to increase swiftly during the gestation period and fall to low levels between birth and 1–2 years of age in the three tissues. After birth there was a rapid rise in the concentrations of the more insoluble forms of collagen and these greatly predominated by 1–2 years of age in each tissue. The relative time relations of the changes were compatible with a transformation of the easily extractable forms into the more insoluble ones with increasing age.

In muscular tissue only, after about 2 years of age, there was some diminution in total collagen and also in the proportion of the latter which resisted extraction. Possible reasons were discussed.
Bovine collagen. II. Electrophoresis of collagen fractions
Authors: CARMICHAEL D. J. , LAWRIE R. A.
Published: July 2010

Summary. Vertical starch gel electrophoresis was used to separate components of neutral salt soluble (NSS) and acid soluble (AS) collagens, and of eucollagens, from muscle, skin and tendon of bovines of different age. The relative proportions of the separated components were assessed spectrophotometrically.

The electrophoretograms indicated that the greater difficulties of extraction which distinguish AS from NSS collagen reflect a greater measure of cross‐bonding between the α chains of the former.

They also indicated that there was a marked increase in the proportion of components having intramolecular cross bonds, in both NSS and AS collagens and in the three tissues studied, between the 5th and 9th month of gestation. In older animals there were also indications of an enhanced degree of intermolecular cross bonding.

Such changes help explain the increased toughness of the meat from older bovines despite a lower percentage of collagen.
Relationship between meat quality and cooking losses
Authors: GANTNER Gy. , KÖRMENDY L. , LOSONCZY M. , LÖRINCZ F.
Published: July 2010

Summary. On the basis of visual assessment of exudative appearance, hams and shoulders were divided into two categories before curing: the ‘normal’ and the exudative ones. The ‘normal’ category included the DFD (dark, firm, dry) and the intermediate types having significantly lower average cooking loss. Since the two conditions are easily recognized, a preliminary selection is quite efficient. The efficiency of selection depends on the incidence of exudative meat to be processed. In the case of high incidence, selection may improve uniformity of pork products by decreasing cooking losses.
Observations on the inhibition of vegetative cells of Clostridium sporogenes by nitrite which has been autoclaved in a laboratory medium, discussed in the context of sub‐lethally processed cured meats
Authors: PERIGO J. A. , WHITING E. , BASHFORD T. E.
Published: July 2010

Summary. The ability of sodium nitrite incorporated in a laboratory medium to inhibit an inoculum of vegetative Clostridium sporogenes is greatly influenced by the temperature at which the nitrite containing medium is held prior to inoculation. At pH values of 6.0 and above, the inhibitory effect of a given concentration of nitrite is substantially enhanced when it is first autoclaved in the medium. It is believed that the nitrite, on heating, reacts with some component of the medium producing an unknown substance which is extremely inhibitory to the vegetative growth of Cl. sporogenes. The inhibitory activity of this unknown substance is very different from the inhibitory activity of sodium nitrite. The possible significance of these observations in relation to the stability of sublethally processed cured meats is discussed.
Reactions in food systems: negative temperature coefficients and other abnormal temperature effects
Authors: McWEENY D.J.
Published: July 2010

Summary. The rate of a chemical reaction in a simple system normally increases when the temperature is raised, but there are a number of apparent exceptions to this rule when more complex systems are used. When the rate of production or disappearance of a single component in a multi‐component system is considered there are a number of examples of interest to the food scientist and technologist where the apparent rate of reaction decreases when the temperature is raised. Examples of this phenomenon, involving fats, proteins, carbohydrates and vitamins are introduced, and the circumstances under which rates of reactions can show a negative temperature coefficient are discussed. It is concluded that this type of effect can usually be related to the fact that the change in rate of reaction is being measured in a system where conditions other than temperature (e.g. rates of concurrent reactions, concentrations of reactants, phase conditions) are being allowed to vary and the rate is being compared in different systems as well as at different temperatures. It is pointed out that accelerated storage tests at elevated temperatures may give misleading results under these circumstances and that cool or cold storage of foodstuffs may not necessarily be beneficial in all respects.
The temperature dependence of the lethal rate in sterilization calculations
Authors: JONES M. C.
Published: July 2010

Summary. Two common methods of calculating thermal sterilization times are compared and shown to give significantly different results for Clostridium botulinum at 140°C.
Specific fungi as the causative agents of the sporadic disintegration of sulphited strawberries
Authors: DAKIN J. C. , TAMPION J.
Published: July 2010

Summary. Fresh strawberries were inoculated with specific strawberry rotting fungi. When lesions of 1/4 ‐ 1/2 in. diameter had developed on the fruits, they were added to sulphite‐preserved strawberries to constitute 25% of the whole contents. Periodically the pulps were examined and breakdown estimated on a four point scale. of the ten species of fungi used only Rhizopus stolonifer, R. sexualis and Mucor sp. induced breakdown of the fruit to a puree‐like consistency during storage. Two fungi failed to produce macerating activity and five failed to grow on the fruit before casual contaminants had outgrown them. Botrytis cinerea, the most common strawberry rotting fungus, did not cause breakdown. It is concluded that Rhizopus sp. and Mucor sp. are mainly responsible for the breakdown of sulphite‐preserved strawberries and that the prevention of this trouble necessitates the exclusion of infected fruit. Practical recommendations for achieving this object are suggested. It is stressed that a major outbreak of this form of spoilage is still possible.
Moniliella acetoabutans: some further characteristics and industrial significance
Authors: DAKIN J. C. , STOLK A. C.
Published: July 2010

Summary. The distribution of Moniliella acetoabutans and its behaviour as a spoilage agent of acetic acid preserves, is discussed. the ability of this fungus to tolerate and utilize acetic acid as a nutrient source places it in a unique category. Its characteristics according to the yeast classification of Lodder and Kreger‐van Rij are given. the levels of sulphur dioxide, methyl and propyl para‐hydroxybenzoates, and sorbic acid which will inhibit this mould at pH 3.3, in the presence of 1.0% acetic acid, have been determined. Sulphur dioxide at 100 ppm, the maximum legal limit, inhibits the mould but its value in practice would be doubtful because of its tendency to combine with aldehydes and so become microbially inactive. Sorbic acid offers a means of controlling spoilage by this mould, were it to be legally permitted.
The susceptibility to mould growth of white bread produced by different processes
Authors: COLLYER DOROTHY M.
Published: July 2010

Summary. Bread produced by the Chorleywood Bread Process (CBP), which is a mechanical development process, had a mean mould‐free shelf life which was 14.5‐19 hr shorter than that of bread made by a 3‐hr bulk fermentation process, following natural inoculation by controlled exposure to a low mould‐spore concentration in the air. Assessing mould susceptibility by comparing the time taken for half the exposed surfaces to show some mould growth, four‐fifths or more of the deficiency in mould resistance of the GBP bread compared with the bulk‐fermented could be made good by adding at the dough‐mixing stage a fermented‐out brew which had been started with one part of sugar for every twenty‐eight parts of flour to be used in the dough.

Correlation of mould resistance with the strengths of fermented‐out sugar brews indicated that the favourable effect was due to a fermentation product. Ethanol was found to be the substance responsible, products present in trace amounts evidently not playing any important part in the observed differences in rate of mould growth on CBP bread with and without added brews. the ethanol content of the bread accounted for most but not all of the mould resistance of bulk‐fermented bread compared with CBP bread. Equilibrium relative humidity, pH, and propionic acid and moisture contents did not vary enough from one kind of bread to another to affect relative mould‐free shelf life appreciably. Evidently, therefore, an unidentified mould inhibitor is present in the bulk‐fermented bread.

The commercial significance of the findings is discussed.
On post‐mortem changes in the nucleotides of fresh‐water fish muscle
Authors: KUUSI TAINA , AALTO MAURI
Published: July 2010

Summary. The post‐mortem changes in the nucleotides, and their relation to the phases of rigor and changes of quality in fish were investigated. the various compounds of the acid‐soluble fraction of the muscle were assayed on the basis of phosphorus content. Further, separate assays were made for adenylic radicals, changes in ultraviolet spectra and hypoxanthine; the latter was estimated as silver salt. At the same time, quality was evaluated in terms of odour, appearance and rigidity. the studies were mainly concerned with rainbow trout (Salmo irideus), although pike (Esox lucius) was also used in some experiments. the fish samples were kept at 4°C; the length of a complete storage period was 16 days.

The total phosphorus of the acid‐soluble fraction displayed an increase which was initially rather steep. Labile phosphorus diminished, reaching a minimum in 25 hr and showing no change subsequently. A corresponding increase occurred in inorganic phosphorus during the same period. A drop in creatine phosphate occurred simultaneously with that of labile phosphorus. Some diminution was also noted in the adenylic radicals. A shift in the peaks of the ultraviolet spectra was noted after 12 hr, the maximum being shifted towards 250 mμ. No appreciable increase took place in hypoxanthine until after 7 days storage.
Shelf life of canned grapefruit juice ‐ methods for evaluation and factors affecting it
Authors: MANNHEIM H. G. , BAKAL A. , REZNIK D.
Published: July 2010

Summary. Dissolved tin content was used as a criterion of shelf life for both can and content. Several methods for determining the dissolved tin content are available, but most of them are destructive and involve time‐consuming digestion of the samples. A non‐destructive In‐Can measuring device, which permits the changes in dissolved tin content to be followed in sealed plain tin cans during storage, was found to be highly reliable as a shelf life indicator. Using those methods, the effect of several processing variables on the shelf life of canned grapefruit juice were studied. the detrimental effect of large headspace and slow cooling and the benefit of de‐aeration were shown.
Low temperature injury in yams
Authors: COURSEY D. G.
Published: July 2010

Summary. The tubers of certain species of yams, Dioscorea alata and Dioscorea rotundata, are susceptible to a form of low temperature injury or ‘chilling damage’when stored at temperatures substantially above zero (i.e. 10‐12°C). Complete breakdown of the tuber tissue occurs shortly after return to normal tropical ambient temperatures.
The characterization of acid‐hydrolysed corn syrups: A theoretical appraisal
Authors: BIRCH G. G.
Published: July 2010

Summary. The value of DE (dextrose equivalent) as a means of characterizing corn syrups is questioned and a relationship between DE and degree of hydrolysis of the starch molecule is attempted. the difference between the amounts of the saccharide components in corn syrups and those demanded by theory are ascribed to lack of randomness in the conversion process.
A proposed standard procedure for taint tests with agricultural chemicals
Authors: ARTHEY V. D. , DAKIN J. C. , ELLIS R. , ENSOR H. L.
Published: July 2010

Summary. This paper has been prepared under the auspices of the Advisory Committee on Taint of the Ministry of Agriculture, Fisheries and Food and is intended to meet the need for a standard procedure for taint tests with agricultural chemicals on processed foodstuffs of plant origin. the paper is divided into two main parts. the first section deals with trial design and site, chemical application, crops, sampling procedure, packing of raw materials, transport and storage of samples, processing and number of tests required to indicate whether a chemical substance may be accepted as being free from tainting characteristics. the second section deals with various aspects of the tasting tests, such as method employed, suitability and numbers of tasters, place and time of tasting and preparation of samples for tasting. the proposed method of tasting is the triangular test and details of calculating the results are given, together with appendices presenting the necessary tables and a worked example.
The correlation of the extract‐release volume of stored beef with other spoilage values
Authors: PEARSON D.
Published: July 2010

Summary. Various relationships between the extract‐release volume (ERV) and the protein and fat contents of fresh beef are studied in relation to theoretical and other considerations. Inter‐relationships between the pH, total volatile nitrogen and the extract‐release volume of stored beef samples confirm that the drop in the filtrate volume as spoilage advances is due to changes in the protein. the correlations between the ERV and the pH values take into account the changes which occur in both the ‘reverse’prerigor and post‐rigor stages.
Spoilage of canned milk products by flavobacteria
Authors: EVERTON J. R. , BEAN P. G. , BASHFORD T. E.
Published: July 2010

Summary. It is recognized that, arising from their clump‐forming characteristics, the flavobacteria are resistant to the disinfectants commonly used in canneries; these organisms are, therefore, frequently found as contaminants in cooling water and on wet post‐process can handling equipment. Hitherto, there has been no suggestion of flavobacteria being involved in the spoilage of canned foods, and laboratory studies confirmed their inability to develop in canned vegetables.

It has now been demonstrated that there is a spoilage hazard from the flavobacteria for at least some varieties of milk‐based canned products. A somewhat prolonged delay occurs between infection and the manifestation of spoilage, and contaminated packs do not become blown.
In‐Can shelf life of tomato paste as affected by tomato variety and maturity
Authors: VAN DER MERWE H. B. , KNOCK G. G.
Published: July 2010

Summary. An increase in de‐tinning activity, and hence a decrease in shelf life, has occurred in South African tomato paste during recent years.

Corrosion rate is shown to be related to the variety of tomato used in the manufacture of paste and to its maturity.

Of the changes in composition associated with these factors, total water‐insoluble solids appear to be particularly associated with variations in corrosion rate.
The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid
Authors: MORTON A. D.
Published: July 2010

Summary. The anthocyanins, flavonols and other phenolic compounds present in blackcurrant juice have been characterized and estimated using column, paper and thin‐layer chromatography, and absorption spectrophotometry. New minor phenolic compounds isolated and identified include 5‐methyl quercetin, quercitrin, dactylifric acid and p‐coumaric acid. the presence of previously reported phenolic compounds in blackcurrant juice has been confirmed. A quantitative assessment of anthocyanin and other phenolic substances has been made.
The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid
Authors: CLEGG K. MARY , MORTON A. D.
Published: July 2010

Summary. Model systems of ascorbic acid in citrate buffer have been used to investigate the antioxidant effect of flavonols, phenolic acids, anthocyanins and extracts of blackcurrant juice for ascorbic acid. In the presence and absence of added copper salts the flavonol aglycones, and quercetin in particular, gave positive protection to the ascorbic acid, but the anthocyanins showed no antioxidant properties except in the presence of copper. the stability of ascorbic acid in blackcurrant juice has been discussed.
Factors affecting the heat resistance of Bacillus stearothermophilus spores
Authors: COOK A. M. , GILBERT R. J.
Published: July 2010

Summary. Maximum colony counts of unheated and heated spores of Bacillus stearothermophilus were obtained after incubation at 50‐65°C and 45‐50°C, respectively. the composition of the plating medium was found to have a marked effect upon recovery of unheated and heated spores. the effects of diluent and incubation time on recovery have also been investigated.
Factors affecting the heat resistance of Bacillus stearothermophilus spores
Authors: COOK A. M. , GILBERT R. J.
Published: July 2010

Summary. With increase in sporulation temperature (50‐55‐60°C) there was a significant increase in the heat resistance at 115°C of Bacillus stearothermophilus spores produced at these temperatures. the heat resistance of spores was not related to the manganese sulphate concentration in the sporulation medium except at high concentrations (1000 ppm). the heat resistance of spores in McIlvaine's citric acid‐phosphate or Sörensen's phosphate buffers was greatest at pH 7‐0: survivor curves showed an exponential death rate with no heat activation response. Spores were significantly more resistant when heated in water as compared with the various buffers.
Ozone treatment of chilled beef
Authors: KAESS G. , WEIDEMANN J. F.
Published: July 2010

Summary. The initial specific rate of ozone decomposition by muscle was 1.02 ± 0.23 m/hr, for tissue stored at 0.3°C and equilibrium relative humidities (EH) of 99.3, 98.5 or 98.0% in air with ozone concentrations between 0.15 and 38.3 mg/m3, or in air‐ozone mixtures containing 11% CO2. the value was not affected by the presence or absence on the muscle surface of meat spoilage bacteria, yeasts or moulds but considerably lower values were obtained for lean and high fat surface tissues (0.44 and 0.31, respectively).

The slope α of the linear course of the logarithm of reaction velocity‐time curves was a power function α= ‐ 9.74 10‐4[O3]1.54 for ozone concentrations [O3] 5 mg/m3. the slope was not significantly different from zero when muscle of EH 98.5% was exposed to 0.7 mg/m3 ozone, but significant values were determined when muscle had an EH of 98.0, and also when tissue (EH 99.3%) was exposed to ozone concentrations > 0.7 mg/m3. Values of α determined for surface tissue and muscle tissue were not significantly different when the same treatment was applied.
A method for collection and concentration of fish volatiles
Authors: KEAY J. N. , McGILL A. S.
Published: July 2010

Summary. A method is described for the collection of volatiles from fish by high vacuum distillation and the subsequent concentration of the frozen aqueous distillates by zone refining. Concentrations of up to 35‐fold have been obtained. the enhanced GLC profiles thus derived greatly facilitate analysis of the mixtures. the method employs mild conditions which minimize loss or alteration and is particularly suited to the analysis of numbers of samples.
The effect of storage prior to processing on the quality of canned herring
Authors: McLAY R.
Published: July 2010

Summary. Herring were kept in ice for up to 10 days and then canned. Total carbonyls were determined as a measure of rancidity before and after canning. the carbonyl content increased with storage prior to canning but did not show a corresponding increase after canning.

A taste panel could not distinguish between canned herring stored at various times in ice before canning.
Effect of solutes and pH on the structure and firmness of cooked carrot
Authors: STERLING C.
Published: July 2010

Summary. Xylary segments of carrot root were cooked in solutions of different hydrogenion concentration (pH 3‐8) and different solute composition. ‘Firmness’was measured as resistance of the cooked segments to compression, and histological sections were prepared. the segments were softer, the higher the pH of the solution. This softening was attended by increasing cellular separation and eventual cellular collapse at higher values of pH. Firmness increased (over that in water) in sucrose solutions and solutions with divalent cations, and it decreased in solutions with monovalent cations. Explanations are considered for these effects and for the relatively minor increase in firmness in solutions of A1Cl3.
Chemical and physical qualities
Authors: PEARSON D.
Published: July 2010

One of the main purposes of quality control is the economical production of standardized products which show the minimum variation from one day to the next. In formulating products various factors have to be considered such as relevant legal and specification requirements, organoleptic acceptability and changes which take place during processing and storage. Raw materials, intermediates and the product are controlled between pre‐arranged limits by employing physical and chemical tests at appropriate stages.

Foods such as flour and margarine have to be artificially fortified. the Food Standards Committee have accepted the necessity of adding approved compounds to some foods to improve colour and texture or to inhibit putrefaction. Although raw materials are checked for purity, contaminants may be picked up during the process unless constant vigilance is practised.
The effect of sample dimensions on the cleaving of meat in the objective assessment of tenderness
Authors: DAVEY C. L. , GILBERT K. V.
Published: July 2010

Summary. An examination has been made of the effect of sample dimensions on the objective assessment of meat tenderness. By adjusting shear‐force values‐measured at right angles to the muscle‐fibre axis‐to a sample cross‐section of 1 cm2 at the proposed line of cleavage, variations in tenderness values within a sample are reduced to not more than ± 5 shear‐force units. Such variations represent approximately ± 1/2 unit in the mid‐region of a nine‐point sensory scale of tenderness. Through making such corrections to shear‐force values, it is anticipated that clearer indications of the effects of animal characteristics and carcass processing on tenderness within a single muscle will be possible.

Conclusions concerning the mechanism of cleaving meat are drawn from the relationships that have been shown between sample dimensions and tenderness values.
Determination of degree of heating of fish muscle
Authors: DOESBURG J. J. , PAPENDORF DEIRDRE
Published: July 2010

Summary. Experiments in order to control the degree of heating of lean fish (hake) and oily fish (mackerel and pilchard) are described. In the temperature range of 60‐100°C the maximum temperature (Tm) of a heat treatment on a hake homogenate could be calculated from the coagulation temperature (Tc) obtained by a modified coagulation test by use of the equation Tm=1.02. Tc‐0.2±2.0. In the case of oily fish the equation Tm=Tc+ 0.1 ± 2.6 could be used to calculate the maximum temperature in the range of 60‐80°C.
The rate of phospholipid hydrolysis in frozen fish
Authors: OLLEY JUNE , FARMER JANE , STEPHEN EVA
Published: July 2010

Summary. Phospholipid hydrolysis was studied in lemon sole and haddock between ‐7°C and ‐29°C. the rate of reaction was much faster in the Gadoid. the haddock data showed evidence for a rapid first order reaction in which lecithin and phosphatidylethanolamine containing C16:0, C18:1 and C20:5 acids were preferentially hydrolysed. the reaction proceeded to an asymptote which decreased with lowering temperature. the amount of free water available in the frozen state seemed important in these hydrolytic reactions.

The relation of these findings to protein denaturation and taste panel assessment of texture are discussed.
An objective colour method for the determination of tomato maturity
Authors: HUTCHINGS J. B. , WOOD F. W. , YOUNG R.
Published: July 2010

Summary. Tristimulus colour measurements have been made on whole tomatoes with a Colorcord colorimeter and correlated with a subjective scale of maturity numbers. the dominant wavelength and the luminance both changed characteristically with maturity number. the correlation indicated that the maturity number could be assessed objectively from the luminance alone to within ± 1/2 unit. This method would improve the routine grading of tomatoes and eliminate the subjective sorting variables of operator memory, lighting and viewing conditions. It would also allow greater certainty to be placed in inter‐laboratory comparisons.
A new method of shelling green peas for processing
Authors: MITCHELL R. S. , LYNCH L. J. , CASIMIR D. J.
Published: July 2010

Summary. A commercial machine for shelling peas was developed after numerous tests of methods for removing peas from pods. the pods are preheated in steam and then fed to a shelling section by means of a vibratory conveyor which aligns them for end‐on presentation to a pair of rubber‐covered rollers. A standardized feed gap between the conveyor and the rollers separates shelled peas from unshelled pods. Pods which fail to be gripped by the roller pass to a second slightly modified shelling section.

Extensive tests showed that a greater yield of peas was obtained from the sheller operated on hand picked peas, than from conventional stationary or mobile viners operated on vines. Yield for the combination of a mechanical pea pod picker which would be necessary for commerical operations and the pea sheller was not determined. Peas from the sheller were virtually undamaged in contrast to vined peas and were consequently superior in flavour.

Storage of pods for periods of several days before shelling led to an increase in pea maturity but quality was otherwise unaffected. Ability to store pods permits greater flexibility in harvesting and processing operations and allows an extension of the growing area serving a factory. In addition use of the pea sheller eliminates the need for most of the cleaning equipment as shelled peas are clean. Shelled peas pass directly to the processing line without any delay to cause deterioration.
The relationship between maturity and quality of canned broad beans (Vicia faba L.)
Authors: ARTHEY V. D. , WEBB CHRISTINE
Published: July 2010

Summary. This paper describes a co‐operative investigation carried out by the Fruit and Vegetable Preservation Research Association and eight of its member firms to determine optimum maturity of broad beans for canning.

The results indicate that (a) there was no difference in flavour in canned broad beans harvested at tenderometer readings from 90 to 200, (b) there was a significant linear deterioration in texture as beans matured, (c) alcohol insoluble solids of raw and canned beans increased linearly as beans matured, (d) a linear relationship was found between tenderometer readings and sample size, (e) consumers equally preferred canned broad beans harvested at tenderometer readings of 120 and 160 and (f) optimum maturity of broad beans for canning from the data obtained was at a tenderometer reading of 136 using a 5 oz sample of raw beans.
The sorption isotherms of maize meal
Authors: TWISK P. VAN
Published: July 2010

Summary. The equilibrium moisture contents of the three main grades of South African maize meal over a range of 1.4‐90.7% relative humidity (r.h.) were determined at 30°C. It was found that the fat content of maize meal influenced the moisture content at equilibrium, i.e. the higher the fat content, the lower the equilibrium moisture content for a specific relative humidity. Both desorption and adsorption isotherms for maize meal were found to be sigmoid and the effects of hysteresis were encountered in all cases. On prolonged storage mould growth occurred in maize meals held in an atmosphere of 84% r.h. and higher. From the sorption isotherms the maximum r.h. at which maize meal could be stored without the danger of mould contamination could be predicted.
The effect of low temperature freezing on quality changes in cold stored cod
Authors: KELLY T. R. , DUNNETT J. S.
Published: July 2010

Summary. God fillets, frozen at temperatures between — 7°C and —195°C have been stored at —7°C to establish whether ‘deep’frozen fillets deteriorate faster than ‘shallow’frozen fillets when both are stored at the same temperature. Neither objective nor organoleptic assessment of quality gave any evidence for such an effect and it was found that quality changes occurred at a rate which was independent of freezing temperature.
An improved method of adjusting flour moisture in studies on lipid binding
Authors: DAVIES R. J. , DANIELS N. W. R. , GREENSHIELDS R. N.
Published: July 2010

Summary. A method is described for the controlled adjustment of flour moisture level over the range 14‐60%. Water was added as powdered ice to flour dispersed in liquid nitrogen thereby avoiding the introduction of mechanical work. the effect of moisture on the distribution of free and bound lipids in a hard wheat flour was investigated using this technique. Free lipid decreased above 20% moisture, while extractable bound lipid increased only above 25% moisture. These different critical moisture levels are considered with reference to the distribution of neutral and polar lipid fractions in the moistened flour.
Variations in the composition of the flora on a Wiltshire cured bacon side
Authors: GARDNER G. A. , PATTON J.
Published: July 2010

Summary. The number and types of micro‐organisms on Wiltshire bacon sides after maturing at 4°C in both stacked and hanging positions were determined. Three sites on each bacon side were investigated: (i) singed rind, (ii) unsinged rind, and (iii) meat. On average the unsinged rind samples had a higher bacterial load than the singed rind. the meat samples had the lowest levels of contamination. There were, however, wide variations in counts on any one site both between sides from one factory, as well as factory differences.

The bacteria most frequently isolated from all sites were micrococci. the meat samples differed from the rind samples by a marked increase in the proportions of Gram‐negative bacteria such as Acinetobacter spp. and Vibrio spp. the composition of the flora of bacon from each of three factories was slightly different; there was no appreciable difference attributable to the methods of maturation.
The effect of various substances on the blooming of chocolate
Authors: CERBULIS J.
Published: July 2010

Summary. The effects of many edible substances and pure chemicals on chocolate have been studied in relation to the prevention of chocolate blooming. Bile acids, cholesterol, other sterols and choline promoted the blooming of chocolate. Tripalmitin, added in good dispersion, made chocolate very resistant to fat bloom and chocolate had a high gloss. Hydrogenated fats made very difficult temperable chocolate and it had a waxy taste. Only Delft 37 and some Edelfette improved the resistance of chocolate, but they made it waxy. Butylated hydroxyanisole (BHA) has undesirable effects.

Anhydrous glucose added at the rate of 15‐20% of the weight of chocolate increased the resistance. Other sugars were either inert or diminished the resistance. Glycerol had a strikingly unfavourable effect on both quality and resistance. Amino acids did not exhibit any special influence on chocolate. Chemical additives and biological treatment also influenced the blooming of milk chocolate. Unusually long bloom crystals were produced on the surface of milk chocolate on special occasions.
Effect of blanching on mineral and oxalate content of spinach
Authors: BENGTSSON BENGT L.
Published: July 2010

Summary. Unblanched and blanched spinach were sampled from a factory line with conventional water blanchers. the samples were analysed for potassium, sodium, calcium, magnesium, phosphorus, nitrate and soluble and insoluble oxalate. the main results show that spinach takes up calcium from the water during blanching. This increase in calcium content of the spinach has a direct influence on the ratio between the soluble and insoluble form of oxalate. Loss of nitrate is higher than that of the other water soluble constituents.

In a small trial, an attempt was made to increase the nutritional value of spinach by precipitation of all soluble oxalate through addition of excess of calcium chloride to processed, chopped spinach. However, a taste panel rated the enriched sample as inferior owing to its colour. A small blanching trial with tap, distilled and softened water showed that the amount of calcium in tap water has no such undesirable effect on colour.
Texture studies on mushrooms
Authors: GORMLEY T. R.
Published: July 2010

Summary. Measurement of texture is a useful quality control test for mushrooms. Results of these studies suggest that texture differences in mushrooms may be divided into primary and secondary differences. the former refer to differences caused largely by variation in the dry matter content of mushrooms, the latter to differences caused by variation in the nature of the dry matter content.

The shear press was used for measuring mushroom texture. Shearing mushrooms previously sliced with a household egg slicer gave more accurate results than shearing whole individual mushrooms. the relative precision of the shearing operation was the same for different weights of sample but increasing slice size had a slight positive effect on the shear press reading.

Taste panels were capable of detecting texture differences in cooked mushrooms which were also detected by the shear press.
Studies on the quality characteristics of canned grapefruit segments
Authors: LUDIN A. , SAMISH ZDENKA , LEVI A. , HERSHKOWITZ ESTER
Published: July 2010

Summary. Segments prepared from grapefruits (var. Marsh Seedless) soften rapidly in the course of maturation of the fruit as evident from shear press readings for freshly peeled and canned segments. Storage of the fresh fruit for up to 9 days decreases firmness of the fresh segments and the loss in firmness increases with progressing maturation. Time and temperature of pasteurization affect significantly the firmness of the segments as well as their ‘tendency to break’. the storage of the canned product, for up to 1 year had little effect upon drained weight, whereas texture and colour of the canned grapefruit segments were affected significantly.
Studies on the quality characteristics of canned grapefruit segments
Authors: LEVI A. , SAMISH ZDENKA , LUDIN A. , HERSHKOWITZ ESTER
Published: July 2010

Summary. An increase in syrup concentration was found to lower the drained weight and to alter the firmness of canned grapefruit segments. Addition of CaCl2 in the syrup improved the textural properties of the product; addition of low‐methoxyl pectin increased the drained weight and improved the firmness and other textural properties of the canned grapefruit segments without influencing the taste or colour even after 180 days of storage.
An evaluation of the botulism hazard in vacuum packed smoked fish
Authors: HOBBS G. , CANN D. C. , WILSON BARBARA B.
Published: July 2010

Summary. The potential hazard of botulism occurring from the consumption of vacuum packed smoked fish products available in the United Kingdom is discussed. Measurements of time and temperature during boil‐in‐the‐bag cooking, and inactivation of toxin during this process, show that a boiling time in excess of 5 min is necessary to ensure that no toxin survives the cooking process. Current manufacturers specifications for cooking times are considered adequate for destruction of Clostridium botulinum type E toxin.
Calorimetric properties of lamb and other meats
Authors: FLEMING A. K.
Published: July 2010

Summary. A description is given of an automatic adiabatic calorimeter which was used to obtain enthalpy‐temperature data for lamb brains and kidneys, calf veal and five selected lamb cuts. Water content of the cuts correlated well with fat content and with ‘latent heats’ of freezing. Calculations indicated 11% of the total water content of low fat meat was not frozen at ‐20°F and there appeared to be a tendency for this non‐frozen portion to increase with meat of higher fat content.