bluuebunny/crossref_metadata_2025 huggingface dataset:
Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates
Authors: ADAMS M. R. , COOKE R. D. , TWIDDY D. R.
Published: July 2010

Lactic fermented fish products are common in South East Asia. The composition and quality of the products vary considerably since they are usually produced on a small scale and the fermentation of the fish‐salt‐carbohydrate mixtures depends on the natural microflora. A minced fish‐salt‐glucose system was used to evaluate the factors that favour a rapid lactic fermentation. Studies with Lactobacillus plantarum and Pediococcus pentosaceus indicated that fermentation rates increase in the range 0–5% w/w of glucose or sucrose, whereas increasing the salt concentration from 0 to 6% slows the rate of pH decrease. Conditions of 1% salt and 4% glucose were used for subsequent studies. The nature of the gas atmosphere during incubation had little effect on fermentation rate and chemical modification of the initial substrate pH with lactic, acetic or citric acid did not assist the lactic fermentation. Incubation temperatures of 15, 24, 30 and 37°C were evaluated: the lactic acid bacterial count rarely exceeded the total spoiler count by more than ten‐fold during the first 2 days (although it subsequently increased). Consequently the objective of reducing the pH to below 4.5 within the first 2 days was difficult to achieve. The use of cooked fish minces gave only slight changes in the fermentation rate.
Parameters involved in the production of lactic acid preserved fish‐starchy substrate combinations
Authors: TWIDDY D. R. , CROSS S. J. , COOKE R. D.
Published: July 2010

Preliminary studies based on a minced fish‐salt‐glucose system indicated that a rapid lactic acid fermentation i.e., pH decrease to less than 4.5 in the first 48 hr proved difficult to achieve. The use of rice or cassava as carbohydrate alternatives were evaluated with or without a 1‐day prefermentation (prior to admixing with the fish). Different carbohydrate: fish proportions were studied in the range 20–100% w/w of fish mince. The use of prefermented cassava (20% w/w) resulted in consistent, rapid fermentations; the pH decreasing to less than 4.5 and the lactic acid bacteria (LAB):spoiler ratio exceeding four log cycles of growth within 48 hr. The use of added low‐molecular weight sugar (e.g. 2% w/w glucose) in addition to the cassava is necessary to prevent undesirable pH increase after the first 2 days of fermentation. Inoculation studies with the common food pathogens Staphylococcus aureus, Salmonella typhimurium, Clostridium sporogenes and Escherichia coli indicated that these pathogens rapidly disappear during the fermentation.
Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products
Authors: DA PONTE D. J. B. , ROOZEN J. P. , PILNIK W.
Published: July 2010

Iota carrageenan, carboxymethyl cellulose and xanthan were used as additives (5 g/kg) in the manufacture of different types of minced fish products (fish chips and fish sticks). Samples of these products were stored at — 18°C and were evaluated at regular intervals for weight loss, fat uptake, physical properties, formation of dimethylamine and formaldehyde and sensory properties. All additions had a significant cryoprotective effect on weight loss and texture during frozen storage. Sensory attributes correlated well with the instrumental measurements of texture and weight loss. After 8 months of frozen storage, the fish chips with carboxymethyl cellulose and xanthan were significantly preferred to the controls. After 14 weeks of frozen storage, the fish sticks with iota carrageenan were not significantly preferred to the control. Xanthan was not a suitable additive for this type of product. Iota carrageenan, and to some extent carboxymethyl cellulose, decreased fat uptake during frying.
Effect of partial substitution of cow's milk with soymilk on yield and quality attributes of West African soft cheese
Authors: AWORH O. C. , ADEDEJI B. A. , NWANEKEZI E. C.
Published: July 2010

Warankasi, a soft unripened cheese, was made from milk containing up to 20% soymilk. The best cheeses were obtained from soymilk prepared by grinding in boiling water soybeans that had been preheated by dipping in hot water, 95–100°C, for 15–20 sec. Cheeses containing soymilk were comparable with controls made from whole cow's milk in yield, nitrogen and fat content, and flavour. Cheeses with up to 10% soymilk had a slight brownish colour, but overall acceptability was not impaired, relative to controls. Cheeses with 20% soymilk were acceptable although inferior to controls.
Post‐denaturational exothermic transition in soya isolate
Authors: SHEARD P. R. , LEDWARD D. A. , MITCHELL J. R.
Published: July 2010

A previously unreported exothermic transition has been observed in soya isolate following the normal endothermic transitions associated with the denaturation of the 7S and 11S globulins.

The concentration dependence of the peak temperature (Tm) and enthalpy (δH) of the transition has been investigated using differential scanning calorimetry. At high moisture contents (> 90%) the enthalpy associated with the transition is large, compared to the denaturational enthalpy of the 7S and 11S globulins. There is little trace of the peak at moisture contents below 70%.
Functional aspects of blood plasma proteins.
Authors: HOWELL N. K. , LAWRIE R. A.
Published: July 2010

The viscosity of solutions (6% w/w protein in 45% sucrose) of porcine and bovine whole blood plasma, porcine serum and porcine plasma fractions exhibited Newtonian behaviour between 20°C and 73°C. On further heating, the viscosity of these solutions increased exponentially producing a reversible gel structure at 76°C and an irreversible gel at 79°C. In contrast, egg albumen protein solutions indicated a relatively low initial viscosity but started to thicken at 65°C, forming reversible gels at 73°C and irreversible gels at 76°C. The viscosity of the egg albumen protein solutions was similar to that of the serum proteins and plasma protein fractions and less than that of whole plasma protein solutions. Viscosities lower than expected were exhibited by mixtures of whole porcine or bovine plasma and egg albumen proteins. However, synergistic interaction between the proteins of egg albumen and porcine plasma fraction I and fraction III (albumin) and porcine serum occurred at high temperatures of heating.
Improved heat exchanger networks for energy conservation in palm oil refineries
Authors: WOOD R. M. , HASAN M.
Published: July 2010

In designing a network of heat exchangers for the recovery of waste heat, there is usually a‘pinch’ at which the minimum approach temperature difference limits energy recovery. Pinch technology emphasizes the importance of utility targets, which are independent of the network design, and so allow a very useful comparison with the utility requirements of actual networks. The design of a heat recovery network of exchangers used in palm oil refining has been examined using such pinch technology targeting procedures. The network was found to be well designed for the situation where steam is a cheaper utility than hot oil. As this was not the case, improved networks were designed. These allowed a significant reduction in heat exchanger surface area for the same energy consumption, or a 25% reduction in energy consumption for a modest increase in network area of about 10%.
Ethanol extraction of red peppers: kinetic studies and microstructure
Authors: AGUILERA J. M. , ESCOBAR G. A. , DELVALLE J. M. , SAN MARTIN R.
Published: July 2010

A three‐parameter kinetic equation was developed for ethanol extraction of oleoresin from dry red peppers under different solute to solvent ratios, particle sizes and condition of structural damage. The model distinguished two main mechanisms of extraction: a fast, washing step and a diffusion‐controlled process. Flaking and, to a lesser extent, blanching induced significant cellular damage resulting in more oleoresin being washed, a faster extraction rate and a higher final concentration in the solvent, compared to untreated material. The activation energy for extraction derived from the study was 6.1 kcal/mol, typical of diffusion‐controlled processes. Light micrographs related microstructure to variations in extraction parameters.
Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers
Authors: GAMBLE M. H. , RICE P. , SELMAN J. D.
Published: July 2010

The variations in moisture content and oil content of samples of 1.5‐mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C. The loss of moisture and the uptake of oil were found to be interrelated and both were linear functions of the square root of frying time. Within the temperature range examined, moisture loss and oil uptake were found to be independent of frying temperature. From the data and visual observations the mechanism of moisture loss and its influence on oil content in the final product were discussed. Suggestions are made for means of reducing the total oil content by modifications in the frying process.
Processing date varieties into pickles
Authors: KHATCHADOURIAN H. A. , SAWAYA W. N. , AYAZ M. , AL‐MOHAMMAD M. M.
Published: July 2010

Three major Saudi Arabian date varieties (Nabbut Ghrein, Miskani and Hulwa) were processed into pickles. Miskani dates were also pickled after 2 months' storage in brine. Titratable acidity, pH, total soluble solids, sucrose and reducing sugars were measured. All varieties processed fresh at different initial acidity levels and after different heat treatments were equally acceptable. Pickles produced from stored dates were less acceptable.
Kinetics of ascorbic acid degradation in potato blanching
Authors: KINCAL N. SUZAN , GIRAY Çigdem
Published: July 2010

Degradation kinetics of ascorbic acid was investigated on potato strips wrapped in aluminium foil and blanched for 5–60 min at different temperatures between 65°C and 100°C. The results confirmed that first order kinetics is adequate in describing the degradation reaction. The value of the rate constant was found to pass through a maximum at 85–90°C, indicating the inactivation of oxidative enzymes around these temperatures. Comparison of the degradation losses based on the present investigation with results on total loss of ascorbic acid during blanching reported in the literature showed that thermal degradation accounts for a considerable portion of the total loss.
Iron complexation to carboxyl groups in a bovine serum albumin digest
Authors: SHEARS G. E. , LEDWARD D. A. , NEALE R. J.
Published: July 2010

Protein is known to aid iron absorption from foods. The possible complexation occurring between iron and an in‐vitro protein digest was studied by pH titration and by measuring the concentration of sulphydryl, amino and carboxyl groups in the presence and absence of ferrous and ferric iron. Complexation of iron was shown to occur with the protein digestion products and the carboxyl groups were identified as a site of complexation.
Comparison of several blanching methods on the texture and ascorbic acid content of frozen potatoes
Authors: CANET W. , HILL MARGARET A.
Published: July 2010

The effect of stepwise blanching and a mixed method, in which the first step of the stepwise blanching was replaced by a short microwave treatment, have been compared with the conventional process for blanching potatoes for freezing with respect to physical and sensory properties, and ascorbic acid content. After freezing and reheating the mixed method produced a similar texture to that obtained with stepwise blanching, and both were significantly better than conventional blanching. The mixed method shortened the process time and improved retention of ascorbic acid.
In‐vitro heat denaturation of Clostridium botulinum toxins types A, B and C
Authors: SMART J. L. , RUSH P. A. J.
Published: July 2010

Under standard conditions the effects of heat on Clostridium botulinum toxins types A, B and C were essentially similar. Heat treatments based on existing extensive data for types A and B toxins should be effective against type C toxin for which there is no such information.
Causes of spoilage of thermally processed fish in Morocco
Authors: ABABOUCH L. , CHOUGUER L. , BUSTA F. F.
Published: July 2010

Of 946 cans of fish suspected of being spoiled, which were collected from local stores and canneries in Morocco, 484 cans (51%) had major container defects. Leaking seams at the manufacturer's end and droops and vees on the canner's end were the most prevalent defects (36 and 28%, respectively). Upon microbiological analysis of 256 cans, viable micro‐organisms were recovered from 168 cans, of which 72% contained typical leaker spoilage organisms, while 28% contained typical underprocessing spoilage organisms. Thermophilic organisms were found in association with other organisms in half of the cans. The more severe the swell, the greater were the chances of recovering micro‐organisms. The scoring system of Davidson & Pflug (1981) indicated that 16% and 71% of the cans had seams of questionable and poor quality, respectively, and these had a potential for leakage. The most probable cause for spoilage was determined: leakage, 80%; non‐microbial swells, 10%; underprocessing, 10%.
Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non‐volatile and volatile amines
Authors: FERNÁNDEZ‐SALGUERO J. , MACKIE I. M.
Published: July 2010

The concentrations of the non‐volatile and volatile amines that formed in herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) during storage as fillets and as whole fish in ice and at 5°C were determined. Comparison of the rates of formation of the major non‐volatile amines (histamine, cadaverine and putrescine) and trimethylamine showed that haddock fillets deteriorated more rapidly than the whole gutted fish and that ungutted herring spoiled more rapidly than fillets. The value of amines as indices of spoilage in fish is discussed.
Heat stability of soluble and ionically bound peroxidases extracted from apples
Authors: MOULDING PATRICIA H. , GRANT H. F. , McLELLAN K. M. , ROBINSON D. S.
Published: July 2010

Soluble and ionically bound peroxidases were extracted from apple peel and apple pulp, and activities were measured; most occurred in the soluble fraction of peel. The soluble peroxidases consisted of both cationic and anionic types of isoenzymes, whereas those ionically bound were solely cationic. Five different isoperoxidases were found by isoelectric focussing. The soluble extract of apple pulp contained the most heat stable peroxidases. After heat treatment of extracts some activity regenerated. The pH optima for the mixed peroxidases in extracts were pH 5.0 to 6.0. A commercial fresh apple juice was found to contain a small amount of peroxidase activity when assayed at pH 6.0.
Glutamic acid reactivity in heated protein and protein‐alginate mixtures
Authors: OATES C. G. , LEDWARD D. A. , MITCHELL J. R. , HODGSON I.
Published: July 2010

When heated at 185°C for 35 min, only soya and gluten (out of seven proteins tested) produced measurable quantities of additional water. In the presence of 2% manucol DM (an alginate rich in mannuronic acid residues), the formation of water was markedly increased in the soya and gluten samples but not in the other proteins. Amino acid analysis showed that on heating soya in the presence of manucol DM, the glutamic acid content decreased whilst the aspartic acid content increased. When manugel GMB (an alginate rich in guluronic acid residues) was heated with soya, no loss of glutamic acid was observed and no additional water was formed. Experiments with single acids confirmed that the reaction giving rise to the formation of water primarily involved glutamic acid. The chemical reactivity of glutamic acid with alginates rich in mannuronic acid residues explains the well‐established effect of this type of polysaccharide in extrusion processing. In addition, the apparent reactivity of glutamic acid residues in these types of reactions may be a possible reason for the ease with which soya and gluten (proteins rich in glutamic acid residues) can be extruded, while proteins with less of these residues are more difficult to extrude.
Revised PEC method for measuring water activity
Authors: PALACHA Z. , FLINK J. M.
Published: July 2010

The Proximity Equilibration Cell (PEC) method of Lenart & Flink (1983) for measuring water activity (aw) in foods was revised by improving equilibration cell design and cell handling procedures. Calibration methods were changed to eliminate time and temperature variation effects on measured (aw). The PEC cells are inexpensive, easy to use and can measure aw over the range 0.4–1.0, although accuracy is greatly improved above 0.6. In a study of osmotic concentration of apple (Palacha & Flink, 1987) over 1000 aw measurements were made over a 3‐month period. Values of aw for raw apple (0.985) and sucrose osmosis solutions were in good agreement with literature values.
Solid fat content determination using ultrasonic velocity measurements
Authors: McCLEMENTS D. J. , POVEY M. J. W.
Published: July 2010

The ultrasonic group velocity has been measured through 0–20% mass fraction samples of tristearin, tripalmitin, trilaurin and 1‐oleodipalmitin suspended in paraffin oil at 25°C and 1 MHz. For tristearin, tripalmitin and trilaurin there is an increase of about 3.1 m/sec per 1% increase in insoluble triglyceride in suspension. For trilaurin and 1‐oleodipalmitin there is a slight decrease in velocity with increasing soluble triglyceride. The technique may, therefore, prove useful for determination of solubilities of triglycerides in suspension, as well as for determining solid fat contents. For the tristearin/paraffin oil suspensions there is a good correlation between the solid content added and that predicted by a theoretical formula available in the literature (correlation = 0.998 for twenty samples). The reproducibility of the solid fat content determination is 0.2%, the accuracy is about 0.6%. The technique is easily automated, cheap, accurate, rapid and non‐intrusive and should, therefore, prove useful both as an in‐line quality control monitoring device and as a new instrumental technique for research applications.
Study of reaction rates of the antioxidants gallic acid, BHT and BHA using the technique of pulse radiolysis
Authors: RICHARDS J. T. , ADAMS F. A.
Published: July 2010

The technique of pulse radiolysis was used to investigate the antioxidant capabilities of gallic acid, t‐butylhydroxyanisole (BHA) and t‐butylhydroxytoluene (BHT), in terms of the rate constant for the repair of an irradiation induced tryptophan radical (trp) by the antioxidant. The natural antioxidant gallic acid was soluble in water whereas BHA and BHT were dispersed in SDS micelles. The problem raised by having two dispersal systems is discussed when the reaction rates are to be compared.
Gas chromatographic method for the determination of volatile amines in seafoods
Authors: MARTIN R. I. PEREZ , FRANCO J. M. , MOLIST P. , GALLARDO J. M.
Published: July 2010

A method of quantitative analysis of trimethylamine (TMA) and dimethylamine (DMA) in seafoods by gas chromatography (GC) was developed. The amines are separated by using a precolumn of Chromosorb 103 with a main column of Carbopack coated with Carbowax 20M and KOH: a flame ionization detector (FID) and a nitrogen‐phosphorous‐specific flame ionization detector (NPFID) were used. The effectiveness of the procedure was demonstrated on selected seafood samples.
Some effects of modified‐atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage life of chilled potato strips
Authors: O'BEIRNE D. , BALLANTYNE ALISON
Published: July 2010

A modified‐atmosphere packaging system for chilled fresh potato strips, which rapidly produced oxygen levels < 3%, was identified. This system enclosed the strips within 25 μ low density polyethylene film heat sealed to a fibre tray lined with Surlyn‐PVdC‐Surlyn, and the package flushed with an initial atmosphere of 5% O2, 10% CO2. An equilibrium‐modified atmosphere of 3–4% CO2, 1–2% O2 was established after 3 days' storage at 5°C. This modified‐atmosphere package, used in combination with dipping of potato strips in a 10% ascorbic acid solution, inhibited enzymatic discoloration for 1 week at 5°C. Vacuum packaging within a Surlyn/PVdC‐coated polyester film, with or without dipping in ascorbic acid solution, inhibited discoloration of chilled potato strips stored at 5°C for at least 2 weeks.
Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheeses
Authors: ALONSO L. , JUÁREZ M. , RAMOS M. , MARTÍN‐ALVAREZ P. J.
Published: July 2010

The physicochemical and organoleptic characteristics of two batches of Cabrales cheese, stored at −20°C for 4 and 8 months, respectively, were studied during subsequent ripening. Frozen storage did not result in significant alterations in overall compositional, rheological and sensory properties or the level of lipolysis. The extent of proteolysis was slightly lower in the cheeses frozen prior to ripening.
Effect of pre‐fry drying of oil uptake and distribution in potato crisp manufacture
Authors: GAMBLE M. H. , RICE P.
Published: July 2010

Microwave, hot air (40 and 105°C) and freeze drying were used to remove varying amounts of moisture from 1.3 mm thick potato slices. The partially dried slices were then fried in oil at 165°C either for a constant 2 min or a variable frying time based on the amount of pre‐drying. The microwave and hot air treatments resulted in a reduction in the final oil content, which was related to the degree of pre‐fry drying. Freeze drying resulted in an increase in the oil content, again related to the initial moisture reduction. Oil distribution at the microscopic and macroscopic level was determined and found to be related to the initial moisture distribution in the slice. It is suggested that pre‐fry drying may be a more successful point of influence than post‐fry treatment in the manufacture of a‘lower fat crisp’.
Effect of vacuum cooling on mushroom browning
Authors: BURTON K. S. , FROST C. E. , ATKEY P. T.
Published: July 2010

The effects of two cooling methods and two storage temperatures on mushroom quality, anatomy and weight loss were compared. Mushroom quality was assessed as a function of cap browning and hyphal structure. Storage of mushrooms at 5°C conserved quality and reduced weight loss as compared with those stored at 18°C. No differences in quality or hyphal structure were found between vacuum and conventionally cooled mushrooms when subsequently held at 5°C; when cool storage was followed by a period at 18°C, vacuum‐cooled mushrooms were significantly better with regard to colour (enzymic browning) than those conventionally cooled. The rate of weight loss during storage at 5°C was greater for vacuum‐cooled than conventionally cooled mushrooms.
Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheeses
Authors: ZUBER F. , MÉGARD D. , CHEFTEL J. C.
Published: July 2010

Processed cheese was prepared batchwise and by extrusion cooking. The cheddar‐based cheese mix contained varying amounts of polyphosphate ions, rework, lipids, water and/or non cheese proteins. The extrusion conditions (barrel temperatures, screw speed and screw profile) were also varied. The texture, structure and colour characteristics of batch and extrusion‐processed cheeses were evaluated using penetrometry, scanning electron microscopy and reflectance measurements. The degree of fat emulsification was assessed and the proportion of casein nitrogen sedimentable by ultracentrifugation was determined, as a means of following micellar disruption plus casein restructuring due to extrusion and to the additional creaming step. Results indicate that extrusion cooking can be used to continuously mix, melt, emulsify and gel the cheese mix constituents, and that processed cheeses or cheese analogues of varying texture (spreadable to sliceable) can be obtained, with a mean residence time in the extruder of about 100 seconds.
Determination of equi‐sweet concentrations of nine sweeteners using a relative rating technique
Authors: TUNALEY A. , THOMSON D. M. H. , MCEWAN J. A.
Published: July 2010

The sweetness intensity of a 5% sucrose standard was compared with that of selected concentrations of aqueous solutions of sucrose, fructose, glucose, sorbitol, lactitol, aspartame, saccharin, acesulfame K and a mixed extract of the leaves of Stevia rebaudiana Bertoni. Differences in sweetness were rated using a 150 mm continuous line scale, anchored at the extremities with ‘Much less sweet’ and ‘Much more sweet’ and at the mid‐point with ‘Standard’. Analysis of variance was used to examine the effects of assessors, sessions, replicates, samples and interactions. Regression lines were fitted and equi‐sweet concentrations determined for each sweetener. Although the results indicated that it is more appropriate to consider an equi‐sweet range for each sweetener, practical considerations necessitated the use of a single consensus concentration. Variation in the data was sweetener dependent; the more complex the total perception associated with a sweetener, the more variable the results.
Responses of CA‐stored Bramley's Seedling and Cox's Orange Pippin apples to modified atmosphere retail packaging
Authors: GEESON J. D. , SMITH S. M. , EVERSON HELEN P. , GENGET PIA M. , BROWNE K. M.
Published: July 2010

The responses of Bramleys and Coxs apples to modified atmosphere (MA) retail packaging were studied in samples of fruit removed from controlled‐atmosphere (CA) storage at monthly intervals through the marketing season, packed in MA or perforated control packs and held under simulated marketing conditions at 15C. The degree of modification of the pack atmospheres and the effects of MA packaging on fruit ripening changes were influenced by the duration and conditions of storage prior to packing. In addition, differential effects of MA packaging on the extent of retardation of flesh softening and skin yellowing were found as the storage period was extended. During 2 or 4 weeks at 15C, however, MA packs made from low density polyethylene (LDPE, 30 p) were effective in retarding changes in firmness and skin colour of Bramleys, previously stored for < 22 weeks (October‐March) in 8% C02+ 13% O2 or for < 30 weeks (October‐May) in 6% C02+3% 02. Similarly, during a 2‐week marketing period at 15C, LDPE or ethylenevinylacetate (EVA, 30 II.) MA packs were effective in retarding some ripening changes in Coxs previously stored for < 31 weeks (Oc‐ tober‐May) in < 1% C02+1.25% 02. The practical benefits of MA retail packaging for the marketing of apples are also discussed.
Proximal composition and fat type of three popular take‐away meals
Authors: HUNT C. , BURN P. , ADAMCZUK Z. C.
Published: July 2010

Random samples of three popular types of take‐away meal (fish and chips, chicken chow mein and meat curry) were bought from various outlets in a town in the North of England. They were analysed for protein, sodium and amount and type of fat.

The fat content of the fish and chips was very high, and less high in the chow meins and curries. In all three types of meal, the fat was mainly saturated and mono‐unsaturated, although in the fish and chip samples the saturated fraction was particularly high; traditionally they are fried in beef dripping.

Although the amount of polyunsaturated fatty acid (PUFA) is lower in products fried in oil, preliminary results from this study suggest that up to half of this may be in the trans‐form; this is alleged to be no better than saturated fatty acid in effects on blood cholesterol (Gurr, 1986).

The study clearly indicates wide variation in both amount and type of fat within one meal type, and throws serious doubt on the feasibility of implementing meaningful nutritional labelling/information in take‐away outlets.

The amount of sodium in the Chinese meals was particularly high.
The effects of salt concentration and pH upon water‐binding, water‐holding and protein extractability of turkey meat
Authors: RICHARDSON R.I. , JONES J. M.
Published: July 2010

The effects of salt concentration and pH upon protein extractability and water‐binding by homogenates of turkey breast, thigh and drumstick meat, and also the effect of salt concentration and centrifugal force upon water‐binding of raw meat and water‐holding of cooked meat from breast and thigh were studied. Concentrations of sodium chloride above 0.3 M caused swelling of meat homogenates. With the pH value adjusted to 6.0 and with sodium chloride concentrations greater than 0.6 M, breast meat was able to swell more than leg meat. Water‐binding increased with increasing pH value. Breast meat homogenates had more extractable protein than leg meat homogenates and protein extraction was increased by increasing both salt concentration and pH. Cooked breast meat retained more water than leg meat with or without salt. At low concentrations of salt, cooked breast meat retained more water than raw meats, but this was reversed at higher salt concentrations.
Quality changes of European catfish (Silurus glanis) from warm‐water aquaculture during storage on ice
Authors: MANTHEY M. , KARNOP G. , REHBEIN H.
Published: July 2010

Gutted European catfish (Silurus glanis) from warm‐water aquaculture was stored in ice for 30 days. The limit of saleability was reached after approximately 20 days, and cooked fillets became inedible after about 27 days. Quality changes were investigated using established analytical methods; pH, total volatile bases (TVB), thiobarbituric acid number and texture measurements by Instron were not usefully predictive of shelf‐life or possible storage time. The Fish Tester and Torrymeter values decreased from 848 to 376 and 111 to 61, respectively. On day 27 the total aerobic bacterial counts had reached some 108/cm2 skin surface but only 105/g muscle. Hypoxanthine concentrations increased steadily to 17.2 mg/100 g, and ammonia levels increased from 11.5 to 18.7 mg/100 g muscle. There were no differences in the patterns obtained by isoelectric focusing of sarcoplasmic proteins from fresh and spoiled European catfish.
Development of a small abrasive cylindrical mill for milling pulses
Authors: SAHAY K. M. , BISHT B. S.
Published: July 2010

An abrasive carborundum roller cylindrical mill was developed to dehusk and split pulse grains to make dhal. The clearance between the outer screen cage and inner carborundum grit coated abrasive roller was maintained 10 mm throughout. It facilitated even abrasion of the grains. Its effective capacity was 100 kg/hr, and it could be owned, operated and manned by less‐skilled people of rural and semi‐urban areas. Performance of the mill was evaluated for different pulses at different rotational speeds and feed rates. It was found that at 850–900 rpm (13.5–14 m/s roller surface speed) maximum milling efficiency (88%) was obtained. Dhal recovery was 74–75%. The cost of milling was estimated to be Rs 85.00 [U.S. 7] per tonne of feed, but this did not include final polishing of the product to improve appearance. The machine was suitable for processing pigeon‐pea (Cajanus cajan), green gram (mung beans, Phaseolus aureous Roxb) and black gram (Phaseolus mungo).
The connective tissues of fish.
Authors: LAVÉTY J. , AFOLABI O. A. , LOVE R. M.
Published: July 2010

‘Gaping’ is a phenomenon in which the connective tissues of fish fillets fail to hold the blocks of muscle together. Slits appear across the surface of the muscle which cannot then be mechanically skinned, or, in the case of smoked salmon fillets, sliced.

Seasonal increases in the gaping of salmon fillets coincide with a fall in the postmortem pH of the flesh, occurring in June‐July.

Extensive gaping can be caused by fish entering rigor mortis at too high a temperature. In trout, this temperature is considerably higher than in gadoids, suggesting that gaping from high‐temperature rigor may in practice be fairly rare in salmonids.

The thermal denaturation temperature (TD) of acid‐soluble collagen isolated from the turbot farmed in warmed water does not differ significantly from that of the connective tissues of those reared at normal temperatures. This observation is discussed in relation to gaping.
Determination of a process time for a new product: canned low acid artichoke hearts
Authors: RODRIGO M. , MARTINEZ A.
Published: July 2010

In order to obtain a process time for canned low acid artichoke hearts, the heat resistance of Clostridium sporogenes PA 3679 in phosphate buffer (pH 7) and in artichoke puree (pH 5.2) was determined in the range of 100–118°C. DT values in artichoke puree were determined by the most probable number and plate count methods. D121°C values were deduced by extrapolation of the curves. An F 8.3/121 (see nomenclature section) target value of 1.8 min, equivalent to an F0= 2.5 min, was established considering a D121°C value of 0.36 min for artichoke puree. The cold point for canned artichoke hearts in 1/2 kg (71.5x117 mm) cans was determined, a set of heat penetration and cooling curves were obtained and the values of the parameters ‘j’ and ‘f’ were found. A process time was deduced, 21.5 and 23 min of heating at 121°C, following the methods of Patashnik (1954) and Hayakawa (1970, 1974) respectively, in order to reach the F0 target of 2.5 min for this new canned food. This process was adequate, as the inoculated experimental pack test showed no altered cans out of 50 inoculated after 21.5 min of heating at 121°C.
Effect of batch extraction conditions on yield of soluble solids from rooibos tea
Authors: JOUBERT E.
Published: July 2010

Extraction of soluble solids from rooibos tea (Aspalathus linearis) was investigated by single stage batch extraction. The effect of extraction temperature, extract: tea mass ratio and flow rate of water on extract concentration and yield of soluble solids was determined. Extract concentration and yield increased linearly with increase in temperature from 23 to 90°C.

Increasing the mass ratio from 5:1 to 10:1 decreased extract concentration, but increased yield. Both extract concentration and yield decreased with an increase in flow rate from 0.1 to 0.2 m3/hr. The water‐soluble solid content of rooibos tea leaf was 21.74%, 75.1% of which was extracted at 90°C, mass ratio 10:1 and flow rate 0.1 m3/hr.
Performance of mechanically developed dough in pita bread production
Authors: MIZRAHI SYLVIA , MIZRAHI S.
Published: July 2010

The feasibility of adapting a mechanical dough development process, using a high speed mixer (Tweedy‐35), to pita bread production was studied ‘on line’ at a commercial, traditional pita bakery.

A satisfactory pita bread was produced from a mechanically developed dough under the following conditions: work input 5.5 Whr/kg dough (mixing time 2 min), 3% yeast, 55% water absorption, dough temperature 30°C, no oxidizing agents and intermediate proofing (between mixing and dividing) of 10 min. The advantages of the mechanical over the conventional process were: increase in water absorption by 10%, which brought about a proportional gain in product yield per unit weight of flour; and reduction in holding floor time from 40–60 min to 12 min.

The baking performance of the pita bread under different controlled conditions gave insight into the mechanisms involved in the baking process, especially the relationship between dough mechanical properties and heat transfer during baking.
Drying of bananas using microwave and air ovens
Authors: GARCIA R. , LEAL F. , ROLZ C.
Published: July 2010

Drying tests for ripe and green banana (Musa cv. Giant Cavendish AAA) slices and for a foam made from ripe banana puree were performed in a household microwave oven and in a laboratory forced draft warm air oven. Weight change of the banana slices as a function of time in both ovens, and temperature and relative humidity (RH) of air leaving the microwave oven were recorded. Drying rates were calculated and the data fitted to a variable diffusion model. Drying time in the microwave oven was seventeen to twenty times less than in the forced draft oven. The drying energy efficiency in the microwave oven was about 30%.
The effect of harvest date on the responses of Discovery apples to modified atmosphere retail packaging
Authors: SMITH S. M. , GEESON J. D. , GENGE PIA. M.
Published: July 2010

In order to study effects of physiological maturity on responses of Discovery apples to modified atmosphere (MA) retail packaging, samples of fruit were picked at 3–4 day intervals over a 3‐week period spanning the development of the climacteric rise in respiration and the normal marketing season for the variety. The apples were packed in MA (301∼.ethylene vinyl acetate) or perforated control packs and held under simulated marketing conditions at 10 or 20°C. The degree of modification of the pack atmospheres and the effects of MA packaging on fruit ripening changes were influenced by harvest date and related to the respiration rate of fruit when packed. MA packs were effective in retarding softening and skin colour changes in immediately pre‐climacteric and early climacteric fruit. There was little risk of taint development, except during 14‐day simulated marketing periods at 20°C. Little beneficial effect of MA packaging was found in apples harvested 4 days before the onset of the climacteric; relatively little deterioration occurred in such fruit in perforated control packs. Beneficial effects of MA packaging on ripening changes and quality attributes were reduced, and taint risk enhanced, when the technique was used for late picked fruit with much higher rates of respiration. Possible causes for the observed relationship between the different stages of physiological maturity of Discovery apples and their responses to MA packaging are discussed.
Effect of permeable coatings on the storage life of fruits.
Authors: MOTLAGH F. H. , QUANTICK P. C.
Published: July 2010

Brazilian limes (Citrus aurantifolia cv. Persian) were treated with 1.5, 2.0 and 2.5% of a permeable sucrose ester coating material (Pro‐long), and stored under ‘temperate ambient’(15–20°C; 40–60% RH), ‘tropical ambient’(20–25°C; 90–95% RH) and ‘cold store’(8–10°C; 90–95% RH) conditions. Weight loss and degreening were assessed periodically. Results suggest Pro‐long usefully extends the shelf‐life of limes, especially at high RH, low temperature, or both, by controlling weight loss and degreening; Pro‐long was at least as effective as gibberellic acid in delaying degreening under degreening ‘temperate ambient’ conditions.
Effect of permeable coatings on the storage life of fruits.
Authors: DHALLA R. , HANSON S. W.
Published: July 2010

A permeable membrane coating can be produced on fruit surfaces by dipping in an aqueous dispersion of Pro‐long, a mixture of sucrose esters of fatty acids and the sodium salt of carboxymethylcellulose. Mangoes (Mangifera indica L. cv. Julie) were treated with 0.75 and 1.0% w/v aqueous suspensions of Pro‐long and stored at 252°C/85–95% RH. Treatment with 0.75% Pro‐long significantly increased the storage life of mangoes, retarding ripening and reducing weight loss, without adversely affecting the sensory quality of the fruit. Treatment at 1% resulted in increased ethanol formation in the pulp of some mangoes.
Prediction of visual surface quality of industrially peeled tomatoes, based on their internal appearance when fresh
Authors: LINDNER D. , BASKER D. , ABUFUL S. , ABDULHADI F.
Published: July 2010

A simple, rapid method is presented for examining samples of fresh tomatoes and estimating the proportion of the consignment which can be expected to have a suitable surface colour after peeling. Sorting by the colour of lateral and longitudinal sections can result in an increase in the relative yield of the suitably surface‐coloured peeled product, but at the cost of a decrease in total output.
Comparison of pulsed NMR and ultrasonic velocity techniques for determining solid fat contents
Authors: McCLEMENTS D. J. , POVEY M. J. W.
Published: July 2010

An ultrasonic velocity technique has been compared with pulsed NMR‘weight’ and ‘direct’ methods of determining solid fat contents (SFC). Measurements were made at 18°C using samples 0–20% of rapidly cooled tristearin in paraffin oil, tristearin in sunflower oil and tripalmitin in paraffin oil. Correlations between the amount of triglyceride added and the SFC predicted by each of the techniques were always better than 0.995 (n± 13). The precisions of the ultrasonic technique (0.2%) and the weight method (0.3%) were significantly better than that of the direct method (0.7%). The ultrasonic technique may therefore offer a suitable alternative or adjunct to the established pulsed NMR technique for SFC determinations; it has considerably lower capital cost and a faster sampling rate.
Absorption of benzoic and sorbic acids by herring and prawns in marinades
Authors: MURRAY J.
Published: July 2010

The preservatives benzoic acid and sorbic acid are rapidly removed from marinades in which they are incorporated to the flesh of herring and prawn. Allowing for the water content of each species and the fish/marinade ratio, concentrations of both acids in the fish are markedly in excess of that predicted from a simple equilibrium.
Autolytic degradation of belly tissue in anchovy (Engraulis encrasicholus)
Authors: MARTINEZ AURORA , GILDBERG A.
Published: July 2010

Tissue degradation in anchovy was studied during storage under different conditions. Belly bursting seems to be caused by leakage of proteolytic enzymes from the pyloric caeca and intestine to the ventral muscle. These proteases have optimum pH in the alkaline range and they are very active in the neutral range. At pH 6.5, which is the post mortem pH of the tissue, the basic proteases play an important role in the degradation of myofibrillar protein and in the solubilization of connective tissue. The rate of tissue degradation during storage was considerably reduced if the fish was chilled by refrigerated or iced sea water to about 0°C, and the pH of the medium was reduced to 5 by addition of lactic or acetic acid.
Effect of processing and methionine addition on the sensory quality and nutritive value of spray‐dried lupin milk*
Authors: CAMACHO LAVINIA , VÁSQUEZ MAGALY , LEIVA MARGARITA , VARGAS ELECTRA
Published: July 2010

Liquid and powdered imitation milks were prepared from sweet lupin (Lupinus albus cv. Multolupa) by a three‐stage grinding of blanched beans followed by homogenization and spray‐drying. Live steam injection did not alter the ‘beany flavour’, but fortification with 0.1% D‐L methionine increased the net protein ratio almost to that of casein. Fortified lupin milks were spray‐dried at inlet air temperatures of 170, 190 and 210°C, and an outlet temperature of 90°C. The effect of the thermal treatment on the protein dispersibility, available lysine and sensory quality was determined. Temperature had no effect on sensory quality, but spray‐drying at an inlet air temperature of 170°C was the best to maintain the nutritional value of the product. Spray‐drying at 170°C would improve the distribution and storage of the lupin milk as an alternative to cows milk for the institutional and vegetarian market in Chile.
Prediction of heating times for cubes of beef during water cooking
Authors: BURFOOT D. , SELF K. P.
Published: July 2010

An analytical solution of the Fourier equation showed that values for the heat transfer coefficient for 15, 20, 25 and 30 mm cubes of PTFE, heated in a water‐bath at 65, 75, 85 and 95°C, ranged from 830 to 1550 Wm‐2K‐1. The root mean square (RMS) deviation between experimental heating times and those predicted using a finite difference method was 3.8 sec (heating times ranged from 84 to 560 sec). The heating times of 8 and 28g cubes of meat were not predicted as accurately under the same conditions. The RMS deviation for the large and small cubes were 97 and 185 sec, if the original dimensions of the meat were used in the model. Both deviations reduced to 33 sec if the final cube dimensions were used. Heating times varied from 139 to 512 sec.

Weight loss from both sizes of meat cubes increased with water temperature up to an internal temperature of 64°C, but not above this temperature. The weight loss was slightly, but significantly, greater as a percentage loss in the larger cubes.
Stability of protein digestibility and composition of cowpea (Vigna unguiculata L. Walp.) during sealed storage at different temperatures
Authors: AKINYELE I. O. , ONIGBINDE A. O.
Published: July 2010

Whole grains and flours of two cultivars of cowpea (Vigna unguiculata) were stored sealed at steady temperatures of 0, 20 and 55°C, and 11–13% moisture for 7 months. The pH, soluble sugars, free amino nitrogen, titratable acidity, and protein digestibility decreased at 55°C. The changes varied with cultivar and between the flours and the grains stored at 0 and 20°C. All changes, except titratable acidity in white cowpea flour, were strongly correlated with increasing storage temperature.
Detection of chicken meat in raw meat mixtures by a sandwich enzyme immunoassay
Authors: MARTIN R. , AZCONA J. I. , TORMO J. , HERNANDEZ P. E. , SANZ B.
Published: July 2010

A double‐antibody sandwich ELISA (enzyme‐linked immunosorbent assay) has been successfully developed for the detection of low levels of chicken meat (1–30%) in unheated meat mixtures. The assay uses chicken‐specific antibodies, obtained by immunoadsorption of the crude chicken antisera onto immobilized sarcoplasmic extracts from beef, pig and horse, to remove cross‐reacting antibodies. The purified antibodies, bound to the wells of a microtitre plate, sequester chicken muscle soluble proteins from saline extracts of meat mixtures. Immuno‐recognition is made with similar purified antibodies conjugated to the enzyme horseradish peroxidase. Subsequent enzymic conversion of substrate gives clear optical density differences, when assaying minced beef and pig containing variable amounts of chicken meat.
Whey—pollution problem and potential utilization
Authors: MARWAHA S. S. , KENNEDY J. F.
Published: July 2010

The high biochemical oxygen demand (BOD5) of whey poses a major world‐wide disposal and pollution problem for the dairy industry, for which an effective and permanent solution is urgently needed. Biological waste water treatment technologies can assist in the safe disposal of whey or whey permeate within the federal environment specifications, but only at substantial cost. One alternative is use of whey, or whey permeate rich in lactose and protein, in processes in which saleable products contribute wholly or partially to the costs. Production of whey proteins by ultrafiltration, lactose hydrolysis products, and the use of whole whey or whey permeate as a fermentation feedstock are possible options. The present situation is discussed, together with projections for commercial potential, limitations of the biotechnology of whey processing, the end products and nutritional aspects.
Improving pectin technology.
Authors: PANCHEV I. , KIRCHEV N. , KRATCHANOV C.
Published: July 2010

The effect of ultrasonic treatment on pectin stability in aqueous solution was studied to establish conditions which minimized degradation. Pectin was extracted under these conditions with an increased yield and without reducing the drainage properties of the extracted fruit mass. A pulsed ultrasonic method in aqueous acidic medium was developed, successfully tested with three different apple pomace samples, and its advantages demonstrated.