bluuebunny/crossref_metadata_2025 huggingface dataset:
The development of a vocabulary and sensory profile for the assessment of watercress quality
Authors: SPENCE ROSE‐MARIE M.
Published: July 2010

The development of a vocabulary and sensory profile for evaluating quality attributes is described. Simple profiles for colour, sheen, aroma, flavour, texture and the overall acceptability and appcarance of watercress are established. The use of odour reference samples is discusse and an attribute ranking test carried out to establish the order of importance of the quality attributes.
Drying kinetics of rough rice grain
Authors: AGUERRE R. , SUAREZ C. , VIOLLAZ P. E.
Published: July 2010

It is shown that thin layer drying of rewetted rough rice grain in air flow may be interpreted in terms of Fick's law solution for diffusion from a sphere. Diffusion coefficients were calculated by non‐linear regression analysis comparing actual and predicted values of grain moisture content. The activation energy of rough rice was calculated assuming an Arrhenius type equation for moisture diffusivity dependence on the inverse of the absolute temperature.
Moisture mobility in meat emulsion during cooking
Authors: MITTAL G. S. , BLAISDELL J. L. , HERUM F. L.
Published: July 2010

Mobility of moisture in meat emulsion sausage during cooking was simulated. The model was verified for low temperature processing using slab geometry of the product for different processing conditions and formulations. The moisture diffusivities were described in terms of product temperature and fat: protein ratio.
Bound and free water determination by pulsed nuclear magnetic resonance.
Authors: NOLA A. DI , BROSIO E.
Published: July 2010

In the present paper the analysis of the transverse magnetization decay curves of water is discussed. Whenever the spin‐echo decay curve of water does not show a single exponential behaviour and the apparent relaxation rates of bound and free component vary with the moisture content, an exchange process must be hypothesized. A method for obtaining the amount of bound and free water, in the presence of exchange, is reported. If the described procedure is applied, the amount of bound water as determined by pulsed nuclear magnetic resonance (NMR) is in good agreement with the amount of unfreezable water as determined by other techniques.
Sensory assessment of the shelf life of carbonated soft drinks
Authors: McBRIDE R. L. , RICHARDSON K. C.
Published: July 2010

Six commercial soft drinks, in glass bottles and aluminium cans, were stored at 0.6°C and ambient temperature and assessed by a consumer‐type sensory panel every 3 months for 2 years. While there was evidence of deterioration with storage, more so at ambient temperature than at 0.6°C, all drinks were still considered satisfactory at the conclusion of the trial.
Amylolytic activity in cooked luncheon meat
Authors: BELL R. G. , GILL C. O.
Published: July 2010

Glucose accumulated in chub packed luncheon meat cooked at 66°C. Glucose was also released from pork starch slurries, but not similar slurries prepared with beef or mutton. The amylolytic activity of pork was not inactivated by heating at 60°C, and this thermostable activity appears to account for the accumulation of glucose in pasteurized chub packed luncheon meat stored under conditions that preclude bacterial growth.
Acceptability of a canned pâté product based on some Gulf of California shrimp by‐catch fish
Authors: POULTER N. H. , TREVIÑO J. E.
Published: July 2010

A canned pite product has been developed using deboned minces prepared from five fish species commonly found in shrimp by‐catch from the Gulf of California. This product was made to simulate similar products that are marketed in Mexico but which are based on meat. De‐boned minces prepared from fish which had been eviscerated and cleaned in two different ways were used as the basic raw material for piite formulations. Acceptability trials were held in which panelists were asked to score for various organoleptic characters. These data were statistically evaluated and showed that the piites were all acceptable. However, some major differences in quality existed particularly with respect to colour for those pates prepared from certain fish species. The effect on pite quality of using different formulations and methods of evisceration of fish was minimal.
Composition of bacterial flora in sliced vacuum packed Bologna‐type sausage as influenced by nitrite
Authors: NIELSEN H.‐J. S.
Published: July 2010

The influence of the addition of 0, 100 and 200 p.p.m. nitrite to sliced vacuum packed Bologna‐type sausage was studied at 2, 5, 10 and 20°C. An increasing inhibition of growth of Brochothrix thermosphacta, Enterobacterinceae and MoraxellalMoraxella‐like organisms was found with increasing nitrite concen‐ tration andlor decreasing temperature. The gram positive cocci, the yeasts and lactic acid bacteria were only inhibited to a limited extent. Consequently the lactic acid bacteria became more dominant in vacuum packed cooked meat product with added nitrite. The gram negative bacteria often constitute the major flora in packages produced without nitrite, and may proliferate at higher temperatures even in samples produced with nitrite.
Muscle colour deterioration in iced and frozen stored bonito, yellowfin and skipjack tuna caught in Seychelles waters
Authors: MATTHEWS A. D.
Published: July 2010

The colour deterioration of muscle in iced and frozen stored bonito, yellowfin and skipjack tuna caught in Seychelles waters has been determined. Storage life on ice before noticeable browning occurred was 12‐ 14 days for yellowfin tuna and 7 days for bonito and skipjack tuna. At cold storage temperatures above ‐30°C colour deterioration was very rapid. A new procedure has been devised for preparing the water extract necessary for the analysis of the ratio of met‐ to oxy‐ and deoxyhaemoglobin.
The use of low resolution nuclear magnetic resonance for determining avocado maturity by oil content
Authors: BARRY G. A. , BROWN B. I. , BARKER L. R.
Published: July 2010

A method for determining oil content of dried avocado flesh using a low resolution nuclear magnetic resonance (NMR) spectrometer is described. Forty samples were analysed for oil content by NMR, Soxhlet extraction and refractive index (RI) methods. Percentage of oil by NMR was more closely correlated with Soxhlet extracted oil (r=0.978) than was percentage of oil determined by a RI method (r=0.853).

Data from approximately 700 avocado samples collected from the 1975, 1976 and 1978 Queensland growing seasons showed that percentage of oil determined by NMR was better correlated with percentage of dry matter than was percentage of oil determined by RI. Furthermore, the relationships between dry matter and oil were far more consistent between seasons for the NMR method than for the RI one.

Advantages of using the NMR technique in avocados are simplicity, speed, low operator errors and the elimination of the use of dangerous or inflammable solvents. A reproducibility relative standard deviation (s.d.) of 0.6% was obtained.
A study of the apparent diffusion coefficients for solute losses from carrot tissue during blanching in water
Authors: SELMAN J. D. , PRICE P. , ABDUL‐REZZAK R. K.
Published: July 2010

The apparent diffusion coefficients (D J for total solute loss from cylinders of Chantenay carrot cortex tissue were calculated after blanching under various conditions. Cell sap concentration was measured before and after blanching for times up to 1800 sec, in the temperature range 333‐363°K. Values of D, were found to be in the range 3×10‐10‐8‐10‐′0m2/sec, and could be related to temperature by an Arrhenius type equation, having an activation energy of 28.2 kJ/mol. D, was independent of cylinder diameter between 0.005 and 0.007 m, but appeared to increase in blanch media concentrations that were higher than the initial carrot cell sap concentration. The formal numerical solutions for unsteady state diffusion mass transfer were recalculated in the relevant cell sap concentration range (7.8‐10.4% as sucrose), and are given in tabular form for the shapes of slab of infinite extent, sphere, and cylinder of infinite length. In design, these results will allow the prediction of mean cell sap concentration, and hence the overall losses incurred, after a given blanch or wash treatment in this time and temperature range.
Rabbit meat for manufacturing The effect of different post‐slaughter cooling treatments
Authors: JOLLEY P. D. , LOPES R. L. T. , DRANSFIELD E. , PERRY G.
Published: July 2010

The effects of extremes of post‐mortem cooling on properties relevant to the inclusion of rabbit meat in products have been investigated. Covered and uncovered carcasses were cooled post‐mortem by slow chilling (+ 12°C), rapid chilling (OOC) or rapid freezing (‐30°C).

There was little difference in effect on quality between slow chilling and rapid freezing. Rapid chilling produced the shortest sarcomere lengths in Musculus longissirnus dorsi, and this is attributed to indirectly induced shortening. Rapid chilling reduced significantly the water holding capacity, increased the resistance to compression and extrusion of the raw comminutes, and reduced the shear stress of the heated fine comminute. It is suggested that the decrease in WHC with rapid chilling results not from cold shortening but from the better integrity of the 2 line.
Consumer reaction to processed Suntan apples
Authors: WILLIAMS A. A. , ARNOLD G. M. , WARRINGTON M.
Published: July 2010

A pilot consumer survey showed apple rings prepared from Suntan apples to be liked, particularly with respect to appearance and taste. People, on the whole, preferred a whiter product; texture was acceptable, although respondents would have preferred it to be firmer. Age appeared to be the major demographic factor influencing response, the colour of the product being more favourable to the 45 and over age group, with the 16–24 age group preferring a less sweet product.
Prediction of moisture gain and loss for packaged pasta subjected to a sine wave temperature/humidity environment
Authors: CARDOSO GUSTAVO , LABUZA T. P.
Published: July 2010

The loss or gain of moisture through a package depends on the sorption isotherm of the food material, the conditions of temperature and relative humidity at which it is stored, and the water vapour permeability of the packaging material. The water vapour permeability (WVP) characteristics of paperboard, polypropylene, and polyethylene used for pasta were determined at 30 to 45°C and from 11 to 85% r.h. Both temperature and relative humidity affected the water vapour permeability of all the three films. Paperboard showed a greater WVP at 30°C compared to 45°C due to a higher moisture content which swells the matrix. Thus, it did not follow the typical Arrhenius relationship of a higher permeability at higher temperature. Polyethylene and polypropylene, on the other hand, showed a higher WVP as the temperature was increased. A second degree polynomial was fitted to predict the WVP of paperboard as a function of the ambient conditions. It was found that the creases and end openings on a typical paperboard box increase the overall transmission rate by two times over that of paperboard alone, therefore reducing the shelf life to half under adverse conditions.

A dynamic mathematical model to predict mixture transfer for pasta packages under controlled unsteady state conditions of temperature and r.h. was developed and tested; good predictions were obtained.
The anthocyanins of sunflower
Authors: PIFFERI PIER GIORGIO , VACCARI ANGELO
Published: July 2010

The extraction process of red pigments from the husks of a cultivar of sunflower has been studied. It has been shown that a fraction containing circa 80% of the starting pigments could be obtained by grinding. Best extractions were obtained with distilled water‐organic solvent mixtures of intermediate polarity values. The extraction yields are strongly influenced by the pH and the solvent/powder ratio and reach the maximum after about 2 hr.

The experimental data showed that the greater part of the pigments, readily precipitable by acidification to pH 2.0, are bonded to a macromolecule, probably of protein nature, as confirmed by electrophoresis.
Intermediate moisture tropical fruit products for developing countries* I. Technological data on papaya
Authors: LEVI A. , GAGEL S. , JUVEN B.
Published: July 2010

The effects of short heat (boiling temperature) treatments, consisting of ‘blanching’ in concentrated sucrose (70%) solution (I), or plain water (11); or osmotic dehydration in cold (room temperature) (111) or hot (boiling) sucrose (70%) solution (IV); and a combination of (111) following (I) or (11), on the drying behaviour of papaya, dehydrated to the intermediate moisture (IM) range, were studied. Significant increases were observed in the dry matter content of papaya treated as above (I, 111, IV or 111 following T or IT), with the obvious increase in the expected production yields and probable reduction of the heat energy needed for the drying process.

The drying behaviour of papaya as a raw material for IM products, during and after the above treatments, as well as following hot‐air, (cabinet) or direct‐sun drying, was studied. The drying time needed for cabinet or solar drying following osmotic treatments of papaya was considerably shortened, and therefore a significant saving in the heat energy needed for drying is to be expected. The optimal treatments to achieve a considerable shortening in the drying time, without affecting negatively the quality of the 1M papaya, seemed to be syrup ‘dipping’, or a combination of water or syrup blanching and cold osmotic dehydration.

The above methods can be applied in both small, non‐sophisticated fruit dehydration plants (mainly solar drying), or in larger and more sophisticated ones (mainly forced hot‐air drying).
Isohalic sorption isotherms.
Authors: CURRAN C. A. , POULTER R. G.
Published: July 2010

The sorption behaviour of a dried salted tropical fish, lisa (Xenomugil thoburni), produced under semi‐commercial conditions was investigated. It was found to be similar to that of freeze‐dried cod (Gadus rnorrhua) published earlier. The results confirm that the procedure for predicting the water activity of cod muscle from the physical properties of sodium chloride solution and the sorption characteristics of fish muscle can also be applied to tropical fish processed commercially.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats VI. Nitrite monitoring during storage of pasteurized pork slurries
Authors: GIBSON ANGELA M. , ROBERTS T. A. , ROBINSON A.
Published: July 2010

Residual nitrite levels were monitored during storage for up to 6 months, in a model pork slurry system used to study the relative effects of curing ingredients and additives used in pasteurized cured meats to control the growth of Clostridium botulinum.

In ‘low’ pH slurries the rate of loss of nitrite fell with reducing storage temperature. Less residual nitrite remained after HIGH heat treatment but the rate of loss of that residual nitrite was slower during storage than nitrite remainly after LOW heat treatment. Inclusion of nitrate resulted in higher residual nitrite levels, particularly after HIGH heat and if stored below 20°C. If isoascorbate was added nitrite became undetectable within circa 30 days, even when nitrate had been added. The rate of loss of nitrite was slower in ‘high’ pH slurries (pH 6.3–6.8).

Monitoring levels of nitrite in the product soon after production would detect its accidental overuse but monitoring nitrite in the product during distribution or at retail, without knowledge of the composition and prior history of the product, gives little indication of the amount used at manufacture. The level of residual nitrite was not directly related to the ability of the curing mixture to control the growth of CI. botulinum types A and B. Some slurries in which C1. botulinum grew least during 6 months’ storage contained no residual nitrite because isoascorbate was also present.
Cyanide content in whole‐root chips of ten cassava cultivars and its reduction by oven drying or sun drying on trays
Authors: GÓMEZ G. , VALDIVIESO M. , DE LA CUESTA D. , KAWANO K.
Published: July 2010

The effect of sun drying on trays for 48 hr and of oven drying in an air‐forced oven at 60°C for 24 hr on the cyanide content of chips of ten cassava varieties was studied. Fresh cassava chips from whole roots of these varieties showed significantly different total cyanide contents among them with values in the range of 100–900 mg/kg on a dry matter basis; most of the varieties studied exhibited cyanide contents in the range of 200–600 mg/kg. The free cyanide proportion in the fresh chips was in the range of 30–40% of their total cyanide. Sun and oven drying reduced the cyanide content in the dried chips to approximately 15–30% of the initial cyanide content of fresh chips. In addition, the free cyanide content in dried chips accounted for approximately 60–80% of their total cyanide value.
On‐board handling and quality changes during storage of fish predominant in Mexican shrimp by‐catch
Authors: TAMAYO J. E. , POULTER N. H. , YOUNG R. H.
Published: July 2010

An important factor in the realization of the potential of shrimp by‐catch relates to how it can be easily and economically retrieved. This study deals with this problem and proposes a system of handling and storage of by‐catch fish at sea. Some fish representative of by‐catch from the Gulf of California were investigated for their storage qualities when held in crushed ice and chilled seawater (CSW). It was determined, using various chemical and physical parameters, that high quality was retained for fish held in ice and CSW for up to 14 and 10 days, respectively. Such storage periods are compatible with the average duration of shrimper voyages. Use of CSW appears a more appropriate method since storage and off‐loading would be less labour intensive than with iced storage and ice usage would be reduced. Incorporation of CSW tanks, taking into account existing shrimp boat designs, is proposed which would not affect present iced/frozen storage capacities.
Ripening and spoilage of sugar salted herring with and without nitrate
Authors: KNØCHEL SUSANNE , HUSS H. H.
Published: July 2010

The technological effect of nitrate and the possible role of this compound in the formation of volatile nitrosamines during ripening and spoilage of sugar salted herring have been examined. In total, 600 barrels of fish with various amounts of nitrate added to the curing salt were prepared and stored under commercial conditions. During storage (18 months) the organoleptic, microbiological and chemical changes were studied. Additionally, a number of model experiments were carried out to evaluate the effect of nitrate on microbial growth and chemical changes. It was found that addition of nitrate significantly influences the colour of the fish while texture and flavour are not affected. Based on both the practical experiments and the model studies it is concluded that nitrate per se does not inhibit any microbial growth. Growth of strict anaerobes does not occur until the substrate is depleted of TMAO, and nitrate is effective in delaying the most common type of spoilage by delaying the TMAO reduction.

Small amounts of nitrosodimethylamine—up to 2.9 ppb has been detected—was formed in the sugar salted herring, but the addition of nitrate to the curing salt had no influence.
Protein isolates rich in methionine from the edible dry bean (Phaseolus vulgaris L.)
Authors: APOSTOLATOS G.
Published: July 2010

Several extraction and fractionation schemes were investigated for their ability to fractionate edible dry bean seed proteins into classes of variable methionine content. Isoelectric precipitation or dialysis from a protein solution of low ionic strength resulted in protein isolates having methionine content equal to or lower than the average seed methionine. A protein isolate rich in methionine was obtained by the adjustment of a high ionic strength protein solution at pH 4.1. This methodology excluded the major storage seed proteins, which are known for their low methionine content.
Effect of cloudy agents on the stability and opacity of cloudy emulsions for soft drinks
Authors: KAUFMAN VERED R. , GARTI NISSIM
Published: July 2010

Droplets with different sizes scatter light at different wavelengths. A droplet size index (R) was developed for predicting emulsion stability and absorbance of light at 660 nm was used to evaluate the opacity of the system.

Various cloudy agents were tested on both stability and cloudiness of emulsions. The presence of emulsifiers and gums affected both the stability and opacity. Best conditions for high stability and opacity were found using combinations of ester gums and emulsifiers.
Quality changes of Nigerian traditionally processed freshwater fish species.
Authors: AFOLABI OLADAPO A. , ARAWOMO OMOSOLA A. , OKE OLUSEGUN L.
Published: July 2010

Traditionally smoked (TS), traditionally solar dried (TD), oven dried (OD), Ife solar dried (ISD), and fresh (FF) Clarim lazeru, Sarotherodon niloticus, Sarotherodon galileus, Tilapia zilli, and Hemichromis fmciatus were assessed for proximate composition, nutritive value and organoleptic changes.

Proximate composition of the fish treatment groups were similar, and this increased with decreasing moisture content.

Biological value (BV), true digestibility (TD), net protein utilization (NPU), protein efficiency ratio (PER), were greater than casein (P < 0.01), although they are not statistically different from each other.

From consumer‐type taste panel, no statistically significant differences between fish species and organoleptic attributes scores could be discerned. However, a comparison between fish treatment and organoleptic attributes showed obvious differences. The fresh fish always scored highest while TD scored lowest.

The findings are discussed.
Comparison of drying kinetics of soybeans in thin layer and fluidized beds
Authors: KITIC DORA , VIOLLAZ PASCUAL E.
Published: July 2010

The drying behaviour of soybeans previously water soaked to a moisture content above that of the naturally moist product was studied. A comparison was performed between thin layer and fluidized bed drying (up to 20 cm depth). In both cases, thin layer or fluidized beds of variable heights, a satisfactory description of the drying kinetics was obtained using Fick's second law for diffusion out of spheres. However, it was found that the diffusion coefficients so obtained showed a tendency to decrease with increasing bed height. This is attributed to the drop in the temperature in the fluidized bed which affects the diffusion coefficients. Activation energies were found to be fairly independent of bed height and were in the range 6.9–7.4 Kcal/mol.
Physico‐chemical studies on sugar glasses.
Authors: HERRINGTON THELMA M. , BRANFIELD ANTHONY C.
Published: July 2010

The glass transition temperature for sucrose glasses containing added dextrose or confectioner's glucose (42% DE) and varying water content has been determined by differential thermal analysis.
Effect of type and level of added fat on heat induced binding in a fish loaf product*
Authors: WEINBERG Z. G. , ANGEL S.
Published: July 2010

The effect of addition of 2 and 5% solid and liquid fats on the binding properties of fish flesh was studied by a stress‐relaxation test. Two percent added fat or oil had little effect on the binding properties, while the addition of 5% oil or solid fat reduced the compression forces and the relaxation times, depending on the original fat content of the fish. For lean fish, the addition of fat or oil reduced the compression forces and the relaxation times by circa 50%. For fatter fish, solid fat had a greater effect on these parameters. Moisture content of the fish flesh also seemed to affect the viscoelastic properties of the fish loaf product.
Effect of heat treatment on the dietary fibre contents of potato and tomato
Authors: VARO P. , VEIJALAINEN K. , KOIVISTOINEN P.
Published: July 2010

The effects of autoclaving at 100, 120 and 130°C, baking in an oven, and microwave heating on the dietary fibre (DF) content and composition of potato and tomato were studied at normal pH and after acidification. The fibres were fractionated by sequential hydrolysis, and the sugar compositions were determined by gas chromatography (a modification of Englyst's method). All heat treatments appeared to increase the total DF content of the potato; the fraction analysing as ‘cellulose’ showed the major change, which was probably due to the retrogradation of starch. Autoclaving, especially at 130°C, reduced the total DF of tomato, while baking increased it. Excessive autoclaving may have hydrolysed some of the water soluble non‐cellulosic polysaccharides (w.s. NCP), and solubilized a part of the water insoluble (w.i.s.) NCP. Baking increased the w.i.s. NCP and cellulose fractions, in particular. Slight acidification caused only minor additional changes in the fibre fractions.
Influence of packaging on the shelf life of frozen foods.
Authors: AHVENAINEN R. , MÄLKKI Y.
Published: July 2010

The effect of various packagings on the shelf life of ice cream in different storage conditions was studied. The storage temperature is of greater importance on the quality of ice cream than the package. However, a correctly chosen package can significantly prolong the acceptable storage time of ice cream, especially in retail conditions.
Storage behaviour of freeze dried watermelon juice powder
Authors: ARYA S. S. , PREMAVALLI K. S. , SIDDIAH C. H. , SHARMA T. R.
Published: July 2010

The effects of water activity (aw), sugar and citric acid addition on the keeping quality of freeze dried watermelon juice have been investigated. The stability of watermelon carotenoids increases with increase in aw. Above 0.33 aw caking limits the shelf life. Freeze dried watermelon has maximum stability between 0.22 and 0.25 aw. The addition of sugar and citric acid has a beneficial effect on the stability of carotenoids and in retarding non‐enzymic browning. The major pigment lycopene seems to be relatively more stable than β‐carotene in watermelon juice powder during storage.
Preservation of a perishable pomegranate product by radiation pasteurization
Authors: PASTER N. , JUVEN B. J. , GAGEL S. , SAGUY I. , PADOVA R.
Published: July 2010

The effect of gamma radiation on the quality characteristics o f pomegranate kernels stored in plastic pouches at refrigerator temperatures was studied. Irradiation at doses of 0.2 and 0.4 Mrad markedly reduced the load of potential spoilage microorganisms. Fungal contaminants exhibited much higher radiation resistance than bacterial contaminants, which were eradicated at 0.4 Mrad. The predominant fungus isolated from non‐irradiated pomegranate kernels was Penicillium frequentans while after irradiation at all doses tested kernels yielded the fungus Sporofhrix cyanescens. An adverse effect of irradiation on colour was observed. The results of a taste evaluation panel did not indicate a significant difference between irradiated and control samples. lt is concluded that the feasibility of irradiation for prolonging the storage life of packaged pomegranate kernels is questionable.
Effects of chilling hot boned meat with solid carbon dioxide
Authors: GIGIEL A. J. , SWAIN M. V. L. , JAMES S. J.
Published: July 2010

The effect of carbon dioxide chilling on drip, appearance and sarcomere length was investigated by cooling hot beef semifendinmu muscles from one end with solid carbon dioxide, thus obtaining a range of cooling rates covering carbon dioxide and conventional chilling within single muscles.

Drip ranged from 3 to 12% and correlated with the chilling rate except where freezing and subsequent thawing occurred. Statistically significant differences in appearance were found but are commercially unimportant. Sarcomere length and cooling rate were found to be unrelated but this may be due to limitations in the apparatus used.
Simplified method for the prediction of water activity in binary aqueous solutions
Authors: FAVETTO G. J. , CHIRIFE J.
Published: July 2010

This work describes the application of a simplified method to predict the water activity (aw) of binary aqueous solutions in a range of concentrations relevant to intermediate moisture foods. The water activity as a function of molality for several solutes (electrolytes and non‐electrolytes) is described by the equation, aw, = 1 − Km, where K is a constant and m is the molality. Values of K are reported for fifteen non‐electrolytes and eight electrolytes. The accuracy of water activity prediction by this method satisfies the actual needs in food research.
Equation for fitting desorption isotherms of durum wheat pasta
Authors: ANDRIEU J. , STAMATOPOULOS A. , ZAFIROPOULOS M.
Published: July 2010

This work was undertaken to obtain water vapour desorption data for durum wheat pasta (spaghetti) between 40° and 90°C by an equilibrium method using sulphuric acid solutions. Sorption isotherms were also measured for semolina of the same composition. From these data the net heat of desorption, calculated by the Clausius‐Clapeyron relationship, and BET monolayer values Xm were determined. In the range of water activity (aw) investigated, i.e. 0.10 < aw < 0.90, the results were correlated to an Oswin type empirical relation X=f(aw, T) with a mean precision of 7%. This equation should be of use in modelling pasta drying.
Investigation into the use of a carbocyanine dye for the rapid detection of lipopolysaccharide associated with the low temperature spoilage of meat
Authors: FALLOWFIELD H. J. , PATTERSON J. T.
Published: July 2010

The possibility for the use of a carbocyanine dye assay for the detection of lipopoly‐saccharide (LPS) associated with low temperature bacterial spoilage of meat was evaluated. The assay was only capable of detecting Pseudomonus spp. when the viable count exceeded l08 colony of forming units (CFU) per ml or per g. Pre‐treatment of cell suspensions with EDTA, dimethylsulphoxide or by sonication with the aim of releasing LPS failed to increase the sensitivity of the assay. It was hence concluded that the carbocyanine dye assay is of little use for the detection of incipient meat spoilage.
Functional aspects of blood plasma proteins 4. Elucidation of the mechanism of gelation of plasma and egg albumen proteins
Authors: HOWELL NAZLIN K. , LAWRIE R. A.
Published: July 2010

The mechanism of gelation of plasma and egg albumen proteins in a cake‐type model system was elucidated by chemical modification, polyacrylamide gel electrophoresis and electron microscopy. It was demonstrated by chemical modification that gelation via disulphide bonds was predominant in all the plasma and egg albumen proteins. Hydrophobic and hydrogen bonds also prevailed in the plasma protein gels. In contrast the breakdown of hydrophobic and hydrogen bonds increased the strength of egg albumen gels. Electrophoretic characterization confirmed that most of the component proteins of plasma and egg albumen were modified chemically. Electron micrographs of the gels of plasma, egg albumen and a mixture of these proteins revealed a generally similar type of network structure, and indicated the compatibility of these proteins. The plasma gels had a more dense network, however, than the egg albumen gels and this was reflected in their correspondingly greater gel strength.
Description of the Inter‐laboratory Comparison Programme in the New Zealand dairy industry
Authors: DYKES M. J. , LEONG R. C.
Published: July 2010

The Inter‐laboratory Comparison Programme (ILCP) is a quality assurance system administered by the Dairy Division of the Ministry of Agriculture and Fisheries to monitor the performance of agency certified laboratories (ACLs). The programme works on a monthly basis during the milk producing season and is co‐ordinated from the National Dairy Laboratory (NDL). Samples are despatched to Regional Dairy Labora‐tories (RDL) and to the ACLs 2 weeks later. The RDL results are used to calculate an official mean. The ACL results are sent to the RDL where they are scrutinized immediately; hence, a rapid feedback on the ACL performance is possible. The NDL despatches a detailed statistical evaluation of results of ACLs and RDLs. The pro‐gramme has increased from seven products in 1977 to eleven in 1984. Microbiological and chemical analyses are performed. A bacterial identification scheme to monitor E. coli and S. aureus was included in 1982. A scoring system (0 poor‐10 good) which includes a weighting for specific tests and which is measured against an ‘official’ score has been introduced into a report which is distributed to all participants. The data generated by the programme are used by both ACLs and RDLs to check their analytical performance and quality control. Data are used by Dairy Division, as a national compilation of results issued by it which serves to highlight problem analyses, season trends and analytical limits.
Development of a high energy biscuit for use as a food supplement in disaster relief
Authors: YOUNG H. , FELLOWS P. , MITCHELL J.
Published: July 2010

International aid agencies undertake supplementary feeding programmes following disasters in order to alleviate or prevent protein energy malnutrition. The associated problems include lack of facilities for preparation and distribution of food on site and food hygiene dangers. In response to these factors a biscuit of high calorific value and acceptable organoleptic qualities has been developed. It is currently being used by Oxfam as part of their disaster relief programme in Ethiopia.
Anthocyanin colourants from elderberry (Sambucus nigra L.). 1. Process considerations for production of the liquid extract
Authors: BRØNNUM‐HANSEN KIRSTEN , JACOBSEN F. , FLINK J. M.
Published: July 2010

Elderberry is shown to be a good source of anthocyanins (Acy), having between 2–10 mg Acylg berry. Anthocyanin concentration is very dependent on variety and maturity. Pressing of the berries gives a significant difference between weight distribution (pomace = 25–40% of total weight) and anthocyanin distribution (Acy in pomace = 75–98% of total Acy). Freezing of the berries prior to pressing gives much less pomace weight, with only a small reduction of anthocyanin distribution in the pomace. Tests of various extraction media (HCl acidified alcohols, aqueous HC1 and aqueous citfic acid) showed the highest anthocyanin recovery for aqueous HCl(0.1 M). Multiple extraction tests show that most of the anthocyanin is extracted from the pomace within two to three steps. The influence of extraction time and extraction temperature is discussed.
Anthocyanin colourants from elderberry (Sambucus nigra L.). 3. Storage stability of the freeze dried product
Authors: BRØNUM‐HANSEN Kirsten , FLINK J. M.
Published: July 2010

Storage of freeze dried anthocyanin extract from elderberry was conducted under various conditions of water activity (a), temperature, atmosphere composition and presence or absence of light. It was found that at a, 2 0.31, water uptake has essentially no effect on the anthocyanin product. At a, p 0.5, a significant increase in anthocyanin degradation rate is observed. The BET monolayer value for water sorption (a, = approximately 0.4) coincide with the a, interval (0.315 a, 5 0.5) over which anthocyanin degradation shows a marked change in behaviour.

Temperature during storage is of prime importance to anthocyanin stability with high temperature in combination with high water activity having the most pronounced effect on the stability of anthocyanins. At conditions of 50â°C, 0.5 a, the anthocyanin half life was found to be approximately 2 months.

The two factors, light intensity and presence of oxygen, were found to have no significant effect on anthocyanin stability, indicating that anthocyanin products with limited access to water are quite inert systems. When the dry anthocyanin extract was stored at ambient temperature and low a, (5 O.3), the degradation rate was found to be so low (anthocyanin half life > 5 years) that the use of the powder in low moisture food products is evident.
Effect of hot water spray washing on the appearance of lamb carcasses of different weights
Authors: KELLY C. A. , DEMPSTER J. F. , MCLOUGHLIN A. J.
Published: July 2010

Lamb carcasses of > 22 kg weight were not adversely affected by spray washing, but carcasses of < 22 kg weight were affected to some extent. Characteristics of carcasses significantly affected included the appearance of the fat in the crutch region and on the back, and the degree of flaccidity and dampness of the abdominal region. These faults were alleviated somewhat during refrigerated storage and consequently the faults detected in the experiments were probably not of commercial significance since, under pilot market tests in Europe, buyers did not find any faults in spray washed carcasses.
Comparison of the extrusion cooking of a soya isolate and a soya flour
Authors: SHEARD P. R. , MITCHELL J. R. , LEDWARD D. A.
Published: July 2010

The effects of barrel temperature, die temperature and moisture content on soya extrusion were investigated using response surface analysis. Seven variables were measured, and a model derived for the effect of temperature and moisture content on pressure. Two samples were investigated, a soya flour (with a high protein dispersibility index) and a commercial soya isolate consisting of denatured protein. Differences between the samples are discussed. Changes along the length of the barrel, were investigated using a ‘dead stop technique’ and differential scanning calorimetry (DSC) revealed the points at which the major protein components in soya flour were denatured.
Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
Authors: CHIRIFE J. , RESNIK Silvia L. , FONTÁN C. Ferro
Published: July 2010

This work investigates the use of the Ross (1975) equation for the prediction of water activity (a), in aqueous electrolyte or non‐electrolyte solutions to which a non‐solute (casein) was added. Water activity of the ternary mixtures (casein‐water‐solute) was in the range of a, = 0.85‐0.90 which is of interest for the development of intermediate moisture foods for human consumption. It was found that the use of the Ross equation coupled with a correction for the water strongly bound to casein gives good predictions of a.
Review: The direct epifluorescent filter technique
Authors: PETTIPHER G. L.
Published: July 2010

The direct epifluorescent filter technique (DEFT) for the rapid enumeration of microorganisms is described with particular reference to milk and foods. Recent development with regard to applications and automation, and the likely future of the method are discussed.
Studies on the development of texturized vegetable products by the extrusion process.
Authors: PHAM C. B. , DEL ROSARIO R. R.
Published: July 2010

Thiamin retention in extruded cowpea, mungbean, defatted soybean and air classified mungbean products was studied by a least squares regression equation using process temperature, screw speed, buffer pH and moisture content as the major independent variables. The increase in process temperature, pH and screw speed variables effected the decrease of thiamin retention values, while the increase in moisture content increased retention. The heat generation due to increase of stress force caused by increased screw speed presumably resulted in the thiamin retention values which were lower than expected. The carbohydrate and protein of the feed material flours pro‐tected the thiamin during the thermoplastic extrusion process.
Extrusion behaviour of different soya isolates and the effect of particle size
Authors: SHEARD P. R. , MITCHELL J. R. , LEDWARD D. A.
Published: July 2010

Eleven different commerically produced soya isolates, and one defatted soya flour, were extruded at temperatures of 120 and 180 °C at a moisture content of 35% on a dry solids basis (dsb), using a Brabender laboratory extruder. The pressure, torque and flow rate during extrusion, and product expansion and texture of the final extrudate following rehydration varied considerably between different soya isolate preparations. Analysis by multiple regression yielded about twenty significant (P < 0.05) correlations between the three extrusion variables (pressure, torque and flow rate), the four feed variables (bulk density, solubility in water, particle size distribution and angle of slope) and the three extrudate characteristics (resistance to shear, solubility in water and product diameter) measured. It was concluded that the best extrusion behaviour was obtained with feed containing insoluble but native protein. Fine powders containing insoluble protein were less prone to agglomeration, and, hence, were easier to feed than powders containing high levels of soluble protein. In addition, higher shear force values after retorting were obtained with extruded products prepared from feed containing insoluble, but native protein. This was interpreted in terms of the formation during extrusion of covalent disulphide linkage between initially insoluble regions of protein. The wide variation in extrusion behaviour of chemically similar materials prepared in different ways suggests that extrusion studies on single materials should be interpreted with caution.
Derivation of physical properties of muscle tissue from adiabatic pressure‐induced temperature measurements
Authors: MORLEY M. J.
Published: July 2010

A novel approach to investigating the physical properties of meat is described, involving measurement of the temperature change induced by adiabatic compression. After satisfactory tests on water, the method was used to obtain data for the thermal expansivity, density and ratio of specific heats of muscle tissue between about ‐24 and + 16°C.
Denaturation of soybean proteins related to functionality and performance in a meat system
Authors: LÓPEZ de OGARA M. C. , BERCOVICH F. , PILOSOF A.M.R. , BARTHOLOMAI G.
Published: July 2010

The effect of heat treatment on the functional properties of a soybean protein isolate was studied; heat affected the nitrogen solubility and gel properties of the isolate as well as its water absorption ability and viscosity. Significant correlations were found between protein solubility and gel viscosity. The viscosity of dispersions correlated to solubility or to water absorption depending on the protein concentration. Significant correlations were found between the functional properties of the protein and moisture loss from a model system in which the meat protein was partially replaced with soya. Protein solubility and gel properties were found to be the best predictors of moisture loss from the meat system. Viscosity of raw meat systems correlated with the solubility and water absorption of the added soya protein.
Consumer acceptability of cod and whiting after chilled storage and freezing and thawing
Authors: BENNETT R. , HAMILTON M.
Published: July 2010

The effect of freezing and thawing, and of storage at 0°C on the acceptability of two white fish species (cod and whiting) was investigated. It was concluded that samples which had been frozen and thawed were no less acceptable than fresh samples and that storage of fresh fish at 0°C produced a linear decline in overall acceptability of both species. A method of presenting the data to allow decisions to be taken on the shelf life of chilled products is discussed.
Influence of stabilizers on the salt balance and pH of buffalo milk and its concentrate
Authors: SINDHU J. S. , TAYAL M.
Published: July 2010

The influence of three different concentrations (0.05%, 0.10% and 0.15%) of two stabilizers, disodium phosphate and trisodium citrate on the salt balance (concentration and molar ratios of salt constituents in the dissolved phase) and pH of buffalo milk and its 2:1 concentrate was determined. The disodium phosphate caused a significant shift in all the salt constituents (calcium, magnesium, phosphate and citrate) from the dissolved to the colloidal phase while the trisodium citrate produced a significant shift from the colloidal to the dissolved phase. Further, the phosphate caused a uniform decrease in the molar ratios of Ca/P and (Ca+Mg)/(P+Cit.) in the dessolved phase, while the citrate produced only a small and non‐significant effect. Both salts caused a significant increase in pH which was progressive with increase in the concentration of added salts. Therefore, the primary effect of stabilizers in stabilizing or destabilizing the milk is a consequence of their influence on the pH and not on the mineral equilibrium of milk.
Prediction and measurement of volatile retention during extrusion processing
Authors: CHEN J. , REINECCIUS G. A. , LABUZA T. P.
Published: July 2010

The loss of volatiles during extrusion of a corn‐based product was studied. Four organic flavour compounds were tested: n‐butanol, octane, benzaldehyde and limonene. A method was developed to calculate the vapour pressure of the volatile at the extruder die exit temperature through use of the Henry's law coefficient. Two models were developed to predict loss of volatiles. The thermodynamic model assumed complete equilibrium between the solid and vapour phase. This model gave moderate to poor prediction of retention for n‐butanol but was within 20–30% for limonene and benzaldehyde. A second model based on relative volatility with respect to water loss, as assessed by steam distillation, gave predictions which were good for both n‐butanol and benzaldehyde. This latter model has potential for prediction of retention of polar flavour compounds.
Comparison between the measured and predicted sterilization performance of a laboratory‐scale, direct heated UHT plant
Authors: HEPPELL N.J.
Published: July 2010

The sterilizing efficiency of a small scale direct heating UHT sterilizer has been measured using Bacillus stearothormophilus spores suspended in water and milk. A special technique was used for accurate measurement of the correct concentration of heat resistant spores in the fluid before passage through the sterilizer. The results were compared with the values calculated from the thermal death kinetics of the same spore batch measured in the laboratory, together with the residence time distribution of the liquid in the sterilizer. The two sets of data were found to compare well for a wide range of operating temperatures, confirming that the performance of a continuous sterilizer in practice could be predicted, given accurate information for the spores and the equipment.
Studies on size distribution of skipjack tuna (Katsuwonus pelamis): effect on chemical composition and implications for its utilization
Authors: BALOGUN A. M. , TALABI S. O.
Published: July 2010

Size and composition of skipjack tuna in Nigeria's Exclusive Economic Zone were investigated between May 1982 and January 1983. Monthly average length ± standard deviation varied between 41.65 ± 2.64 cm in January 1983 and 46.60 ± 3.02 cm in September 1982. Corresponding average weight varied between 1.34 ± 0.18 and 1.90 ± 0.37 kg. After logarithmic transformation of the variables (length and weight), a correlation coefficient of 0.901 was obtained. Frequency distribution of length classes enabled three size groups (small, medium and large) to be distinguished. Moisture, protein and ash content of fillets were not significantly affected by the size of the fish, but lipid content increased significantly (P < 0.05) with size. Widest variations were observed in salt content, which decreased significantly (P < 0.05) with increase in size. All chemical components were significantly affected (P < 0.05) by seasonal variation. The implications for the fishery and utilization of this resource are discussed.