bluuebunny/crossref_metadata_2025 huggingface dataset:
The apparent specific heat and enthalpy of fatty tissue during cooling
Authors: MORLEY M. J. , FURSEY G. A. J.
Published: July 2010

As there is a lack of data on solidifying animal fats under thermal conditions akin to those existing during commercial chilling and freezing processes, the apparent specific heats and enthalpies of pork, beef and lamb adipose tissues in the temperature range +40 to ‐40°C were determined dynamically during cooling at linear rates by differential scanning calorimetry. The temperature variation of specific heat and overall enthalpy change measured during cooling were found to differ from similar measurements made during subsequent heating. For the cooling rates used (0.312, 0.625 and 1.25°C/min) the rate of cooling had only a minor effect on specific heat. The freezing of tissue water showed high degrees of supercooling.
Detection and determination of aflatoxins using affinity chromatography
Authors: CANDLISH A. A. G. , HAYNES C. A. , STIMSON W. H.
Published: July 2010

Aflatoxins B1, B2, G1 and G2 can be easily and rapidly detected in aqueous solutions using an affinity chromatography column coupled to a monoclonal antibody specific for the toxin molecules. Water: methanol extracts of food uncontaminated with aflatoxins were spiked with aflatoxins, diluted with water, and passed through the affinity matrix. The monoclonal antibody is bound to the aflatoxin, which can then be released by using a small volume of methanol. This results in both concentration and separation of the aflatoxin present in solution. As little as 5 ng of aflatoxin can be visualized in the methanol eluate if passed over a small florisil tip under ultraviolet light, while 0.5 ng can be detected in the methanol eluate if analysed by high performance liquid chromatography (HPLC). Thus, this system can be used to test for aflatoxins in contaminated samples by spot testing (> 5 ng) or as a means of HPLC clean‐up for quantitative analysis at subnanogram levels. The advantages of this immunological assay in relation to other immunoassays and traditional methods are discussed.
Hygroscopic characteristics of unshelled egusi (melon) seeds
Authors: EZEIKE G. O. I.
Published: July 2010

The hygroscopic behaviour of unshelled egusi (melon) seeds at several temperatures, representing a wide range of storage and processing conditions, is presented. The de‐sorption isotherms were sigmoidal in shape. The Henderson equation was applied and two types of dependence were found. Using vapour pressure data for the egusi and pure water, the net isosteric heat of sorption was calculated and found to decrease with increase in moisture content. Also an expression was found for the ratio of isosteric heat of sorption and latent heat of vaporization of pure water, as a function of moisture content of the crop.
Protein extraction from lupin seeds: a mathematical model
Authors: AGUILERA J. M. , GARCIA HILDA D.
Published: July 2010

The effect of particle size and microstructural modification on protein extraction from defatted lupin was studied. Particles of different sizes (128–1425 μm) from untreated (control), flaked and exploded samples were extracted at pH 8.0–8.5 and different temperatures. A three‐parameter kinetic model as well as a diffusional model were fitted to data. The yield of protein from the surface of particles, and the total extracted protein yield increased as particle size decreased, while the first order rate constant increased slightly or remained constant. Diffusion coefficients varied between 0.5 and 4.5x10−12 m2 s−1 and were higher in exploded and flaked material than in the control. The energy of activation for diffusion was 43 kJ mol−1. Differences in microstructure were studied by scanning electron microscopy.
Metal ion content of some Greek wines
Authors: LAZOS† E. S. , ALEXAKIS A.
Published: July 2010

The concentrations of fourteen metal ions were determined in 113 commercial Greek wines by atomic absorption or emission spectroscopy. The ions of K (1440 mg l−1), Na (27.7 mg l−1), Mg (101 mg l−1) and Ca (31.9 mg l−1) were found in greatest concentration. Among the others, mean Fe and Al concentrations were 3.51 and 2.35 mg l−1, respectively; Cu, Zn and Pb were between 0.20 and 0.41 mg l−1; and Li, Ni, Cr, Co and Cd were < 0.10 mg l−1. These results are compared critically with published data on wines of widely differing origins.
Comparison of the properties of gels derived from cod surimi and from unwashed and once‐washed cod mince
Authors: HASTINGS R. J.
Published: July 2010

Surimi is a washed and stabilized fish mince with valuable gel‐forming properties. However the preparation process is wasteful and a modified process, with less washing, was investigated. The properties of the gels (cooked at 40°C for 30 min followed by 90°C for 40 min) were assessed by instrumental and sensory methods. Gels prepared from surimi were soft and very flexible; gels from unwashed fresh cod mince were firmer and less elastic, but still gave a maximum score on the folding test. A single wash made the gels firmer and slightly more elastic than those from unwashed mince. Gels from unwashed mince of frozen cod were firmer than surimi‐derived gels, and were the most brittle. Sensory assessment of the gels found no difference in firmness between the different washing procedures and small differences in elasticity and toughness. The addition of starch (fish: starch, 100:5, w/w) increased the firmness and sensory toughness of each derived gel, and reduced the elasticity in the mouth of non‐surimi gels. The colour of gels derived directly from fish was off‐white, compared with the white surimi‐derived gels. The colour of the former darkened during frozen storage, but lightened again after thawing.
A contextual evaluation of alcoholic beverages using the repertory grid method
Authors: SCRIVEN F. M. , GAINS N. , GREEN S. R. , THOMSON D. M. H.
Published: July 2010

Twenty subjects were used to investigate the contexts in which they typically consumed a range of alcoholic beverages. Contexts were elicited using the repertory grid method, and five principal components were found to describe the perceptual dimensions common to most people. The poles of these dimensions are summarily interpreted as: thirstquenching vs. not; formal meal vs. social drinking environment; before meals vs. after meals; in a pub vs. outside a pub; consumed neat vs. mixed. The ways in which this information can be used to develop marketing strategies and influence product development are discussed.
The occurrence of isoperoxidases in conference pears
Authors: MOULDING PATRICIA H. , GOODFELLOW J. , McLELLAN K. M. , ROBINSON D. S.
Published: July 2010

Soluble and ionically‐bound peroxidases have been obtained from the pulp and peel of Conference pears. The peel soluble fraction contained the highest level of peroxidase activity. The peel peroxidases, both soluble and ionically bound, were particularly heat stable. Following heat inactivation, regeneration of enzymic activity was observed for the peel peroxidases and soluble pulp enzymes. Plots of the percentage of heat inactivation for the pear peroxidases against heating time were non‐linear.
Effect of packaging and storage on the keeping quality of pickled quail eggs
Authors: SINGH R. P. , PANDA B. , YADAVA V. K.
Published: July 2010

Storage stability of quail eggs pickled in 50% vinegar solution and subsequently stored in glass jars with pickling solution or in flexible pouches without the solution at mean ambient (24°C, 58% RH) and refrigeration (5°C, 80% RH) temperatures was investigated. Pickle solution, egg white and yolk reached equilibrium pH (4.26–4.31) within 2 and 5 days of ambient and refrigeration storage, respectively. Eggs lost up to 12.2 and 8.8% of their weight within 48 h of ageing under ambient and refrigeration storage, respectively. Polypropylene (PP)‐packed pickles suffered maximum weight loss followed by high‐density polyethylene (HDPE)‐packed eggs; losses were negligible in polyester/foil/polyethylene (PFP) laminate‐packed samples. A decrease in phosphatidyl choline and phosphatidyl ethanolamine with simultaneous increase in lysophosphatidyl choline and lysophosphatidyl ethanolamine plus sphingomyelin occurred in pickled eggs during storage. Thiobarbituric acid (TBA) value increased and sensory quality declined with storage time. Aerobic plate counts remained fairly low throughout storage. HDPE (84 μm) was found to be an economic and efficient alternative packaging to glass jar for storage of pickled eggs without the pickle solution for up to 4 and 12 months of ambient and refrigerated storage, respectively.
Effect of germination and pure culture fermentation on HCl‐extractability of minerals of pearl millet (Pennisetum typhoideum)
Authors: KHETARPAUL N. , CHAUHAN B. M.
Published: July 2010

Germination significantly increased inorganic P, non‐phytate P and phosphorus extractable in 0.03 N HCl, the concentration of acid found in human stomach, with a corresponding decline in phytate P of pearl millet grains. HCl‐extractability of calcium, iron, zinc, copper and manganese, an index of their bioavailability to humans, was also significantly improved by germination. Fermentation of pearl millet sprouts with mixtures of yeasts (Saccharomyces diastaticus or Saccharomyces cerevisiae) and lactobacilli (Lactobacillus brevis or Lactobacillus fermentum) generally improved extractability of the minerals of the sprouts, probably because of the decreased content of phytic acid in the germinated and fermented pearl millet sprouts.
Total cyanide levels in bread made from wheat/cassava composite flours
Authors: OGUNSUA A. O.
Published: July 2010

Cyanide levels were determined in cassava flours and bread. It was found that incubation media had no effect on cyanide determination. For all the cyanide to be released, incubation was carried out with linamarase extract for 14 h, followed by prolonged aeration of the media. Cassava flour with low initial levels of HCN gave cyanide‐free bread, whereas there was a retention of 8% of the original HCN in loaves obtained from cassava flours with initial high levels of HCN.
Influence of cultivar, fruit maturity and fruit anatomy on apple sauce particle size and texture
Authors: MOHR W. P.
Published: July 2010

Particle size distribution, which largely determines the texture of finished apple sauce, was studied in relation to the fresh fruit properties of five apple cultivars. The different effect that continuing fruit storage has on particle size distribution of the sauce, depending on cultivar, is reported. Light microscopy supported the conclusion that the cell wall components affecting the separation of cells, and possibly re‐aggregation in some instances, are mainly involved in these commercially important variations in texture. The possibility that vascular tissues in the fruit and starch granules in the cells may be other, lesser contributors to sauce texture is discussed. The study emphasizes the cultivar dependency of the properties reported.
Continuous production of very enriched fructose syrup by the conversion of glucose to ethanol from glucose‐fructose mixtures in an immobilized cell reactor
Authors: KOREN D. W. , DUVNJAK Z.
Published: July 2010

The yeast Saccharomyces cerevisiae ATCC 36859, which preferentially utilizes glucose in glucose‐fructose mixtures, was immobilized and used for the continuous production of very enriched fructose syrup. A syrup containing fructose as 99% of the reducing sugars was produced from a 10.1% w/v glucose and 9.8% w/v fructose mixture at a dilution rate of 0.106 h−1. Later in this process when the dilution rate was increased to 0.366 h−1 the ethanol productivity was 12.7 g 1−1 h−1. This is 16% less than the value attained in a similar medium containing only glucose as the carbohydrate. The fructose content was also increased from 55 to 95% of the reducing sugars in a food grade mixture of high fructose corn syrup and Jerusalem artichoke juice. Purification of the product with activated carbon and ion‐exchange resin produced a stable, colourless and very enriched fructose syrup suitable for human consumption.
The effect of post‐irradiation cooking on the ESR signal in irradiated chicken drumsticks
Authors: GRAY R. , STEVENSON M. HILARY
Published: July 2010

Groups of seventy‐two, 6‐week‐old broiler chicken carcasses were either not irradiated and served as controls or were given 2.5 or 5.0 kGy doses of irradiation. Half of each group remained uncooked and half were cooked in a convection oven at 190°C. Pairs of drumsticks were taken from each carcass, the bones excised and the free radical content measured using electron spin resonance (ESR) spectroscopy. The ESR signal strength increased significantly as irradiation dose increased, the value at 5.0 kGy being 96% greater than that at 2.5 kGy. Cooking significantly reduced the free radical concentration of the irradiated bone by approximately 23%.
Development of weaning food formulations based on malting and roller drying of sorghum and cowpea
Authors: MALLESHI N. G. , DAODU M. A. , CHANDRASEKHAR A.
Published: July 2010

Sorghum and cowpea were steeped in water for 16 h, allowed to germinate for 72 and 24 h respectively, then dried to about 14% moisture. Roots and shoots of sorghum sprouts were cleaned off and the devegetated malt was kilned at 70°C, moistened with 3% added water, heaped for about 10 min, milled and sieved to obtain debranned malt flour. Cowpea sprouts were split, dehusked, kilned at 85°C and milled. Malted sorghum and malted cowpea flours were blended in the proportion of 70:30 to prepare the malted weaning food (MWF). A precooked weaning food (RDF) was prepared by roller drying a cold water slurry consisting of 70% pearled sorghum flour and 30% toasted cowpea flour. The cooked paste viscosity of MWF was considerably lower than that of RDF and the blend of raw sorghum (70%) and cowpea (30%), at all comparable slurry concentrations. The protein content of MWF was 13.4% and that of RDF was 13.0%, but the available lysine content of MWF protein was 3.85% and that of RDF protein was 2.95%. The protein efficiency ratio for MWF (2.26) was significantly higher than that for RDF (1.87).
Water sorption isotherms of crystalline raffinose by inverse gas chromatography
Authors: DEMERTZIS P. G. , RIGANAKOS K. A. , KONTOMINAS M. G.
Published: July 2010

The interaction of water with crystalline raffinose was studied by inverse gas chromatography. Water sorption isotherms were constructed at 30, 35, 40 and 50°C with water activity (aw) values between 0.0 and 0.7. Experimental data were successfully fitted to the BET, GAB and Freundlich equations and the monolayer and sorptive capacities of raffinose were calculated. These values were found to be lower than the corresponding literature values for other sugars and were attributed to the high degree of crystallinity of raffinose. The thermodynamics of the above interaction were further studied by application of the Zimm‐Lundberg cluster theory. Results indicate a strong tendency for water molecules to cluster even at relatively low water activity.
Changes in lipids and proteins of marine catfish (Tachysurus dussumieri) during frozen storage
Authors: SRIKAR L. N. , SESHADARI H. S. , FAZAL A. A.
Published: July 2010

Changes in lipids and protein of marine catfish (Tachysurus dussumieri) were followed over a period of 300 days storage at –20°C. Phospholipids decreased and free fatty acids (FFA) and peroxide value (PV) increased. A linear relationship between the decrease in phospholipid and increase in FFA was observed, suggesting that FFA were formed by hydrolysis of phospholipid. Fatty acid analysis showed that polyunsaturated fatty acids (PUFA) increased in the neutral lipid fraction and decreased in the phospholipid fractions; this also suggests hydrolysis of the latter and release of free PUFA into the neutral fraction.

A decrease in water soluble protein (WSP) and salt soluble protein (SSP) indicated denaturation of proteins on prolonged frozen storage; both changes were strongly associated with the changes in peroxide value and free fatty acids.
Measurement of dielectric properties of herring flesh using transmission time domain spectroscopy
Authors: KENT M.
Published: July 2010

The dielectric properties of herring (Harengus harengus) flesh were measured over a frequency range from 0.1 to 10 GHz using a transmission time domain spectrometer. The relationships between the various components of the complex permittivity and composition in terms of water, fat and ash are discussed as a basis for a rapid measurement technique.
Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga)
Authors: GALLARDO J. M. , PEREZ‐MARTIN R. I. , FRANCO J. M. , AUBOURG S. , SOTELO C. G.
Published: July 2010

Increases in total volatile bases and loss of trimethylamine oxide were followed through the processing for canning of albacore using three time/temperature conditions. Increases in the bases up to 500mg kg−1 were associated with retention of good quality.
Chemical and sensory analyses of spray‐ and freezedried extracts of rooibos tea (Aspalathus linearis)
Authors: JOUBERT E.
Published: July 2010

Spray‐ and freeze‐dried rooibos tea extracts were prepared, and the soluble solids which precipitated upon cooling of the concentrate were isolated. Their effect on composition and sensory qualities of the dried tea was determined. Preparation of soluble rooibos teas resulted in significant flavour differences, but no preference for freshly brewed tea was found. The method of dehydration and removal of precipitated solids did not affect the flavour of the dried tea extract significantly. Removal of the precipitate resulted in marked decreases in total polyphenol, flavonoid, tannin, flavanol and proanthocyanidin content of the dried soluble product.
High resolution 13C NMR spectroscopy of rendered animal fats: degree of saturation of fatty acid chains and position on glycerol
Authors: BONNET MADELEINE , DENOYER C. , RENOU J. P.
Published: July 2010

This work describes the application of high resolution 13C nuclear magnetic response (NMR) to the study of fatty acid composition in animal fats. It allows both the proportions of saturated, mono‐ and polyunsaturated fatty acid chains and the positional isomerism on glycerol to be determined. Olefinic carbon shifts gave quantitative information on the distribution of saturated, mono‐ and polyunsaturated fatty acid chains in animal fat triglycerides. Carbonyl carbon shifts gave information about the degree of saturation of fatty acid chains and their positions on the glycerol. The NMR values agree with the results from gas chromatographic analysis.
Colour loss during extrusion cooking of β‐carotene‐wheat flour mixes as an indicator of the intensity of thermal and oxidative processing
Authors: GUZMAN‐TELLO R. , CHEFTEL J. C.
Published: July 2010

The thermal and/or oxidative colour loss from a wheat flour/all‐trans β‐carotene (20–80 mg kg−1) mix during extrusion cooking follows first order kinetics. The intensity of processing in extrusion is reflected in the overall rate constant (K) of colour loss. K‐values were in the range 3–20x10−3 s−1. They increased markedly with decreasing water content of the mix (24–14%), and with increasing barrel temperature (100–220°C). Results were independent of the type of twin‐screw extruder (Werner‐Pfleiderer Continua 37 or Clextral BC‐45). Modelling of the overall rate constant K and of the ‘equivalent plug flow’ residence time was used to define ‘iso‐destructive’ extrusion conditions giving approximately the same residence time and the same mean product temperature. Extrusion under N2 or O2, or in the presence of 1 mg BHT per g of β‐carotene, slightly affected colour loss. Adsorption chromatography on alumina indicated that within a barrel temperature range of 125–200°C, 38–73% of the initial all‐trans β‐carotene was destroyed, and that 2/3 to 1/2 of this loss corresponded to the formation of 9‐cis plus 13‐cis β‐carotene isomers. The formation of smaller amounts of unknown β‐carotene derivatives may be responsible for the colour loss.
Factors influencing the particle size distribution of flaked meat. I. Effect of temperature, aperture size and prebreaking before flaking
Authors: SHEARD P. R. , JOLLEY P. D. , MOUNSDON R. K. , HALL L. D.
Published: July 2010

Steer chuck and blade were pre‐broken by grinding at −3.0°C and −7.0°C, re‐tempered to −3.0°C and −7.0°C, respectively, and then flaked through aperture sizes of 6.1 mm, 9.9 mm or 19.0 mm. Meat was also flaked at −3.0°C without being pre‐broken.

More ice melted at the lower temperature; the gain in enthalpy was also higher at −7°C than at −3°C. Size measurements, made using video image analysis, showed that particles produced at the lower temperature had a smaller mean diameter and a greater surface area. Of the three factors investigated, temperature was the most important influence on particle thickness. For a given feed material there was a good correlation between mean diameter and aperture size.

High speed photography results showed that pre‐broken meat tended to break‐up more readily on the impeller than intact pieces, resulting in pieces of smaller mean diameter.
Effects of pectolytic enzyme treatments on anthocyanins in raspberry juice
Authors: JIANG J. , PATERSON A. , PIGGOTT J. R.
Published: July 2010

Raspberry juices treated with two commercial pectinase preparations lost almost 20% of their total anthocyanin pigments; losses were related to both concentration of enzyme and time of treatment. Analysis of individual anthocyanins showed differences between the enzymes. Ultrazyme reduced all components in similar proportions, whereas Pectinex apparently also converted cyanidin‐3‐sophoroside and cyanidin‐3‐glucosylrutinoside into cyanidin‐3‐glucoside and cyanidin‐3‐rutinoside respectively, presumably by hydrolysis of β1–2 glucosidic bonds by glucosidase present in the Pectinex.
Modelling the cooling phase of heat sterilization processes, using heat transfer coefficients
Authors: TUCKER G. S. , CLARK P.
Published: July 2010

A mathematical model based on finite differences was presented, which improved the accuracy of current modelling techniques during the cooling period for conduction heating foods undergoing thermal processing. The surface heat transfer coefficient between can and cooling fluid was incorporated into the finite difference equations, with a value of 600 W m−2 K−1 chosen from literature and confirmed by calculations from surface temperature measurements and a correlation of the form Nu = f(GrxPr)n.

Experimental results were obtained for a cylinder of Sylgard 184 elastomer (length 62mm, diameter 57mm) and a polypropylene block (26x91x141 mm). At the end of cooling the heat transfer coefficient model predicted a centre temperature just 2.5°C above the measured value for polypropylene, and for Sylgard 184 this difference was 2.7°C.

This model will improve both real‐time process control via the ‘derived‐value’ technique, and the use of controlled pressure cooling with less damage to containers. Optimization of quality factors will also be improved with increased knowledge of in‐container temperatures.
Cocoa butter substitutes from sal (Shorea robusta) fat
Authors: REDDY S. YELLA , PRABHAKAR J. V.
Published: July 2010

Commercial sal fats vary in solidification properties and are unsuitable for use as cocoa butter extenders without further processing. Solvent and melt fractionation processes were used and the fractions were evaluated. One type could be satisfactorily fractionated by solvent or by melt fractionation at 23°C to obtain a stearin (yield 75–85%) of satisfactory quality, but the other could only be satisfactorily processed by melt fractionation at 38°C, removing about 10% stearin. The processing requirement of the fat can be assessed easily by determining the cooling curve.
Study on the influence of freezing rate on lipid oxidation in fish (salmon) and chicken breast muscles
Authors: TOMÁS M. C. , ANÓN M. C.
Published: July 2010

Chicken breast and salmon muscle were frozen either slowly or rapidly at –25°C, and then stored at –5°C for up to 83 and 47 days respectively. At intervals samples were thawed and TBA values measured on either muscle distillate or centrifugal exudates. TBA values increased slightly but significantly with storage time, but freezing rate had no effect.
Age gelation in UHT‐processed reconstituted concentrated skim milk
Authors: McKENNA A. B. , SINGH H.
Published: July 2010

UHT reconstituted concentrated skim milks made from high‐heat powder had considerably longer gelation times than those made from medium‐ or low‐heat powders. Addition of hexametaphosphate to the concentrated milk before UHT processing markedly delayed the onset of gelation during storage. Sediment formation was greatest in the UHT concentrated skim milk made using high‐heat powder followed by samples made using medium‐ and low‐heat powders, respectively. The extent of proteolysis, as measured by 12% TCA‐soluble amino groups, increased at a faster rate in the UHT milks stored at 40°C than in those stored at 22°C but decreased with increasing heat treatment of the milk prior to powder manufacture. The electrophoretic patterns of samples stored at 22°C clearly showed the breakdown of β‐casein with a corresponding increase in slower moving bands, presumably γ‐casein and proteose‐peptone components. However, storage of samples at 40°C resulted in diffused ‘blurred’ protein patterns with some protein material not entering the resolving gel. At 22°C there was some evidence of proteolysis but no evidence of high molecular weight polymer formation, while at 40°C both proteolysis and high molecular weight polymer formation increased with storage time. It appeared that both physico‐chemical and proteolytic processes play some part in the mechanism of gelation in UHT reconstituted concentrated skim milk.
Low resolution pulse nuclear magnetic resonance study of water equilibration in dried carrots
Authors: MONTEIRO MARQUES J. P. , RUTLEDGE D. N. , DUCAUZE C. J.
Published: July 2010

Samples taken during air drying of carrots were analysed after different equilibration times. Low resolution NMR measurements were made and the longitudinal (T1) and the transverse (T2) relaxation times calculated. Both T1 and T2 decreased with the equilibration time for water contents above 0.30 and 0.47 kg water kg‐1 dry matter, respectively. The decrease in relaxation time increased with the water content. For the same water contents, grated carrots gave lower T1 values and smaller T1 decreases with equilibration time than 3‐mm cubes. Low resolution NMR is a technique which is well suited to the monitoring of the tempering phases of industrial drying cycles.
Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25–28°C) and in ice
Authors: ABABOUCH L. , AFILAL M. E. , BENABDELJELIL H. , BUSTA F. F.
Published: July 2010

Freshly caught sardines contained high levels of bacteria located mainly on the skin and the gills. These bacteria invaded and grew rapidly in sardine muscle, reaching 5x108 c.f.u. g‐1 and 6x108 c.f.u. g‐1 respectively after 24h at ambient temperature and 8 days in ice.

Histidine, arginine, lysine, tyrosine and methionine levels decreased during storage. The other amino acids, except proline and taurine, accumulated in the fish muscle, indicating an extensive proteolysis.

Histamine, cadaverine and putrescine accumulated to levels of 2350ppm, 1050ppm and 300ppm respectively, after 24h storage at ambient temperature. Histamine and cadaverine reached similar levels after 8 days storage in ice, whereas putrescine formation was insignificant. Spermidine and spermine levels increased slightly under ambient conditions.

Salting the fish at 8% delayed bacterial and chemical changes but only in iced sardines.

The high content of free histidine found in sardines and the susceptibility of its muscle to histamine and cadaverine formation could explain its increasing implication in incidents of histamine poisoning.
Application of rapid methods and ultrasound imaging in the assessment of the microbiological quality of aseptically packed starch soup
Authors: WIRTANEN G. , MATTILA‐SANDHOLM T. , MANNINEN M. , AHVENAINEN R. , RÖNNER U.
Published: July 2010

The application of rapid microbiological methods such as automated turbidometry and microcolony count using the direct epifluorescence technique (DEFT) was tested for the quality control of aseptically packed ultra‐high temperature‐treated starch‐based soup. In addition, a non‐destructive method using ultrasound imaging through the packages prior to the microbiological analysis was evaluated. The results showed that ultrasound could be a promising non‐destructive testing method in quality control schemes for starch‐based foods. Certain problems associated with calibration may arise in the application of turbidometry for heat‐treated food material. Neither method studied in this work was sufficiently sensitive without a pre‐incubation step.
Composition, sensory quality and respiration during ripening and storage of edible wild mango (Irvingia gabonensis)
Authors: JOSEPH K. , AWORH O. C.
Published: July 2010

The effects of tree and room ripening and of storage at chill temperatures and at 26–29°C on the sensory quality, composition and respiration of edible wild mango fruits were investigated.

Fruits harvested at the mature green stage and ripened at 26–29°C were slightly preferred to tree‐ripened fruits in colour and texture. Apart from a lower moisture content, room‐ripened fruits were comparable in composition with tree‐ripened fruits. During storage at 26–29°C, CO2 production increased sharply from 22 ml kg‐1 h‐1 at the end of the first day, reaching a maximum of 91 ml kg‐1 on day 5 and declining thereafter; O2 consumption followed a similar trend. The respiratory climacteric coincided with the onset of ripening. Fruits held at 12–15°C developed symptoms of chilling injury including pitting and black spots in mature green fruits, and brownish discoloration, pitting, surface scald, excessive softening and decay in ripe fruits.
A finite element model for conduction errors in thermocouples during thermal sterilization of conduction‐heating foods
Authors: KANELLOPOULOS G. , POVEY M. J. W.
Published: July 2010

Errors in temperature measurement due to heat conduction along thermocouples employed in heat penetration studies of food which is heated by conduction have been quantified, using a finite element numerical solution of the unsteady state heat transfer equation. For a 0.56‐mm (24s.w.g.) Type T thermocouple, temperature at the centre of a can may be overestimated by over 2°C in the heating phase of a typical process. The errors are much larger for thicker thermocouples. The orthodox conservative design strategy for thermal processes, relying on the lethal effect of the heating phase and treating the cooling phase as a safety margin, may not be a ‘safe’ strategy. The conduction errors result in an overestimate of the heating‐phase lethality and an underestimate of the cooling‐phase lethality. The application of a correction to the lag factor is not adequate to compensate for the derestimation of the lethality during the cooling stage. The errors in the determination of the thermal diffusivity from heat‐penetration data are much lower than the errors in the determination of the sterilization effect delivered by a particular process. The silicon elastomer used to experimentally validate the model employed in this study, is shown to be an ideal material to model food which is heated by conduction.
Changes in the concentration of carbohydrates during the soaking of soybeans for tempe production
Authors: MULYOWIDARSO R. K. , FLEET† G. H. , BUCKLE K. A.
Published: July 2010

Soybeans were soaked for 24h in tap water at 30°C in preparation for tempe fermentation. Soaking was conducted under conditions that give a microbial fermentation, and in the presence of antibiotics where microbial growth was inhibited. Sucrose, stachyose and raffinose were the main di‐ and oligosaccharides in the beans, and their concentrations decreased by 84, 65 and 50%, respectively, during soaking. Glucose, fructose and galactose were found in the soak‐water along with lesser amounts of sucrose, melibiose, raffinose and stachyose. Glucose was the main substrate for microbial growth in the soak‐water. The concentrations of mono‐, di‐and oligosaccharides in the beans and in the soak‐water were determined by the activity of invertases and α‐galactosidases endogenous to the beans, diffusion of the sugars into and out of the bean, and the species of micro‐organism growing in the soak‐water.
Interactive packaging as protection against photodegradation of the colour of pasteurized, sliced ham.
Authors: ANDERSEN H. J. , RASMUSSEN M. A.
Published: July 2010

Interactive packaging using oxygen absorbers with concomitant development of carbon dioxide and packaging material with low oxygen transmission rate (OTR: 2cm3m2 24 h atm‐3) has been found to completely eliminate discoloration of pasteurized, sliced ham normally encountered as a result of photo‐oxidation of nitric oxide pigments during the first 24 h of display in illuminated chill cabinets. Further this packaging procedure has been found to be superior to conventional vacuum‐packaging (90% initial vacuum) with regard to overall sensory evaluation, and equal to vacuum‐packaging with 99% initial vacuum and interactive packaging using oxygen absorber, respectively, with regard to both overall sensory evaluation, and microbial load at the end of a storage period of 26 d.
European intercomparison on electron spin resonance identification of irradiated foodstuffs
Authors: RAFFI J. , STEVENSON M. H. , KENT M. , THIERY J. M. , BELLIARDO J.‐J.
Published: July 2010

The results of a co‐trial organized by the Community Bureau of Reference on the use of Electron Spin Resonance spectroscopy for the identification of irradiated food in 21 laboratories are presented. The trial was qualitative on beef and trout bones, sardine scales, pistachio nut shells, dried grapes, and papaya, and quantitative on poultry bones. There was no difficulty in identifying irradiated meat bones, dried grapes, and papaya. In the case of fish bones there is a need for further kinetic study on different species. Identification of irradiation in pistachio nuts is more complicated and additional research is needed before further trials. All laboratories were able to distinguish between chicken bones irradiated at 1 to 3 kGy or 7 to 10 kGy although there was a partial overlap between the results.
Phase equilibria in the water‐sucrose‐sodium chloride system
Authors: GRIBAUDO LUIS M. , RUBIOLO AMELIA C.
Published: July 2010

The phase diagram of the water‐sucrose‐sodium chloride system was computed from published thermodynamic data. The parameters for modelling the excess Gibbs free energy of the liquid phase in equilibrium with solid pure substances of the water‐sucrose‐sodium chloride system were evaluated. Published experimental equilibrium data were employed to adjust the parameters of the binary and the ternary systems. The projection of the liquid surface (representing the equilibrium conditions between liquid and ice) on the composition triangle of the ternary system was obtained and the points of the invariant (quasi‐peritectic and eutectic) transformations calculated.
Factors influencing the yield of free radicals in irradiated chicken bones
Authors: DODD NICHOLAS J.F. , HAISHUN JIA , LEA JEREMY S. , SWALLOW A. JOHN
Published: July 2010

The exposure of foodstuffs containing bone or other calcified tissue to a dose of ionizing radiation results in the formation of long lived free radicals which give rise to characteristic ESR signals. The presence of this signal provides clear evidence that the sample has been irradiated. In order to determine the radiation dose by post‐irradiation calibration, it is necessary to consider factors that might influence the radical yield and to allow for the stability of the radicals under likely conditions of storage. Using chicken bone we have shown that the yield is influenced by the nature of the bone, temperature of irradiation, and gaseous atmosphere, although not by dose rate, water content, or type of radiation. Cooking before irradiation greatly enhances the subsequent yield of radicals, while cooking after irradiation causes little or no destruction of the radiation‐induced radicals, which also appear to be unaffected by length and conditions of storage.
Role of serum viscosity and of pulp content in the vacuum belt drying of pure fruit juices
Authors: MALTINI ENRICO , NANI RENATO , BERTOLO GIANNI
Published: July 2010

Vacuum Belt Drying of fruit juice concentrates may be a satisfactory alternative to freeze drying where cost is a limiting factor, and to spray drying where the addition of large amounts of ‘carriers’, e.g. maltodextrin or glucose syrups, are required to avoid collapse and sticking of the product.

The rheological and structural properties and the drying behaviour of some juice concentrates have been studied in relation to the collapse phenomenon, which is a structure transition associated with the mechanical properties of the system.

Collapse during drying has proved to be mainly related to the viscosity (consistency) of the soluble fraction of the concentrate, i.e. the ‘serum’, while there is no evidence of an effect of the suspended phase (pulp).

By properly adjusting the serum consistency of the juice with selected pectolytic enzymes and by appropriate mixing of the mash derivatives, apple, pear, apricot, and peach concentrates have been successfully dehydrated by vacuum belt drying, without any addition of ‘carrier’‐supporting materials. The consistency index of the concentrate serum may be used to assess the suitability of the juice for drying.
Spoilage changes in the deep water fish, smooth oreo dory during storage in ice
Authors: SCOTT DORIAN N. , FLETCHER GRAHAM C. , CHARLES JUDITH C. , WONG RON J.
Published: July 2010

Smooth oreo dory (Pseudocyttus maculatus), a deep water fish, was monitored for changes during storage in ice. Based on the sensory evaluation of the cooked flesh the storage life was 8 days for acceptable quality fish.

Bacterial counts of flesh and surface, the loss of inosine monophosphate (IMP) and the K value showed significant changes during the storage life. Therefore these were found to be useful for monitoring loss of freshness and development of spoilage. After 13 days there were off flavours in the cooked fish, dephosphorylation of IMP had levelled off, and the K value had reached 70%.

The changes that occurred during storage of this deep water species in ice were similar to those changes commonly observed in demersal species from shallow temperate coastal waters.
Ochratoxin A and aflatoxins in 1989 Saudi wheat
Authors: EWAIDAH ESAM H.
Published: July 2010

In a survey of aflatoxins B1, B2, G1, G2 and ochratoxin A in 209 ungraded and graded samples from the 1989 Saudi Arabian wheat crop, only one sample was found to contain ochratoxin (1.8 μg Kg‐1) and a trace of aflatoxin.
Effect of rabadi fermentation of barley on HCl‐extractability of minerals
Authors: GUPTA MANJU , KHETARPAUL NEELAM , CHAUHAN B.M.
Published: July 2010

Rabadi fermentation of raw (freshly ground) as well as autoclaved barley flour at 30, 35, and 40°C for 6, 12, 18, 24, and 48 h brought about a significant increase in HCl‐extractability of iron, copper, zinc, manganese, calcium, and phosphorus; longer periods and higher fermentation temperatures increased HCl‐extractability. Increased non‐phytate phosphorus and inorganic phosphorus in the fermented product, with a corresponding decrease in phytate phosphorus, was maximum at 40°C for 48 h and minimum at 30°C for 6 h. The level of phytic acid was significantly negatively correlated with HCl‐extractability of minerals in the fermented products.
Prickly pear sheets: a new fruit product
Authors: Ewaidah Esam H. , Hassan Bakri H.
Published: July 2010

Dried sheets (Teen‐Edin) from prickly pear (Taifi cultivar) fruits were made and the composition of the pulp and the optimum formulation sheet was analysed. The optimum formulation was obtained by adding to fruit pulp (100%), 10% sucrose, 1.1% citric acid, 0.15% sodium metabisulphite, and 0.5% olive oil (w/w). Sodium metabisulphite improved the colour and citric acid produced a similar acid taste to the traditional apricot sheets. The sheets were highly acceptable to a small panel and have potential for manufacture as a possible alternative to apricot sheets (Kamar‐Eddin). The technique could also be used for preservation in many other arid parts of the world where prickly pears grow.
Microbiological, physicochemical and sensory quality of maple syrup aseptically packaged in paper‐based laminate
Authors: DUMONT J. , SAUCIER L. , ALLARD G.B. , AUROUZE B.
Published: July 2010

Quality of maple syrup packaged in paper‐based laminate at 82°C or room temperature (25°C) was evaluated and compared to a reference syrup packaged in glass bottles stored at 4°C. to prevent microbial growth and blown containers, maple syrup must be heated at 82°C before packaging. Significant pH decrease related to storage temperature was similar to the observation of other authors for glass bottles and cans. Syrup in laminate cartons stored at 4°C, had higher transmittance measurements with time, but at higher storage temperatures, browning effect related to caramelization of sugars balances this transmittance increase. Changes in invert sugar level were significant only in syrup packaged in laminate at 25°C and stored at 23°C and 37°C and were related to the microbial growth. Physicochemical changes were not large enough to affect the overall quality of the product. ‘Burnt sugar’ off‐flavour was detected for samples stored at 37°C. Packaging maple syrup in paper‐based laminate at 82°C is an economic alternative to glass bottles, while maintaining a good quality product.
Effect of water content and sugars on the glass transition of casein and sodium caseinate
Authors: KALICHEVSKY MONICA T. , BLANSHARD JOHN M. V. , TOKARGZUK PAWEL F.
Published: July 2010

The glass transitions of casein and sodium caseinate were studied as a function of water content, using differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA), a mechanical three point bend test, solid state 13C nuclear magnetic resonance (NMR) spectroscopy and X‐ray diffraction. Glucose and lactose at 10% mass ratio of anhydrous casein had no effect on the glass transition of casein as a function of water content, although at 50% mass ratio there was some increase in glass transition temperature (Tg), i.e. an anti‐plasticizing effect, with glucose. In contrast, with 50% fructose in sodium caseinate, there was some plasticizing effect. These results are compared with previous results for amylopectin and glutensugar mixtures.
Cassava detoxification of traditional Tanzanian cassava foods
Authors: GIDAMIS ANDREW B. , O'BRIEN GERARD M. , POULTER NIGEL H.
Published: July 2010

Four methods for processing cassava roots and one for leaves, all traditional in Tanzania, were evaluated for their effectiveness in removing the three types of cyanogens present by using a modification of the enzymic colorimetric method of Cooke (1978). All four root methods reduced cyanogens substantially by 90‐98%, and in three the main residual cyanogen was cyanohydrin. the least effective method was dry (‘solid state’) fermentation. the processing stages of comminution and slow drying were most effective for cyanogen removal. In fresh cassava leaves pounding reduced cyanogens by 86%, and subsequent boiling reduced the level to 96% of the initial value.
Cook‐chill process to extend refrigerated shelf life of peeled and deveined and white pomfret
Authors: VENUGOPAL V.
Published: July 2010

A combined process for cook‐chill products from peeled shrimp (Penaeus indicus) and white pomfret (Stromateus cinereus) steak consisted of 10% brine, 5% tripolyphosphate and steam treatments with storage at 3 ± 0.5°C. the products remained in acceptable microbiological and sensory condition for 25 days.
Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers
Authors: JACK FRANCES R. , PATERSON ALISTAIR , PIGGOTT JOHN R.
Published: July 2010

Rheological and composition measurements used as industrial indices of textural quality in Cheddar cheeses were related to sensory data, obtained by free choice profiling using an untrained panel. Procrustes analysis of compositional and instrumental data on a group of 19 Cheddars displaying a range of textural characteristics showed certain important Instron variables and compositional variables that discriminated between samples in terms of textural characteristics. However, neither analysis discriminated between the samples in the same way as the consumers perceived texture. the second dimension of the sensory data discriminated between samples in terms of mouthfeel, or tertiary textural properties, correlating with moisture content but not easily quantifiable using force‐deformation analysis. Sensory dimension 3 related to perceived textural maturity. Composition parameters did not change significantly with maturity of texture, but measures of elasticity and cohesiveness did correlate significantly.
Effect of sorbic acid on irradiation‐induced sensory and chemical changes in sweetened orange juice and mango pulp
Authors: THAKUR BELI RAM , ARYA SADA SINGH
Published: July 2010

Gamma‐irradiation (10KGy) of pasteurized orange juice and both blanched and unblanched mango pulp produced off‐flavours rendering them unacceptable, and enhanced browning during storage. Sorbic acid (0.1%) completely inhibited the off‐flavours and reduced the rate of browning; it also reduced losses in ascorbic acid during irradiation and storage of sweetened orange juice. In mango pulp, sorbic acid did not prevent ascorbic acid loss on irradiation, but did reduce storage losses. Irradiation and storage losses in carotenoids were slight and not influenced by sorbic acid. the pH and acidity of sweetened orange juice and blanched mango pulp did not change on irradiation or storage, but in unblanched pulp acidity increased and pH decreased on storage.

Radiolytic degradation of sorbic acid was higher in blanched than unblanched mango pulp; both were more than in orange juice.
Effect of soaking in water or in sodium carbonate on tannin content and in vitro protein digestibility of sorghum cultivars
Authors: FADIL EL , BABIKIR E. , TINAY ABDULLAHI H. EL
Published: July 2010

Investigation of two sorghum cultivars showed that although the tannin content of untreated seeds were 3.1 and 0.6% for Karamaka and Mugud cultivars, respectively, their in vitro protein digestibility (IVPD) is very similar (89% and 90% respectively). Extractable tannin content was markedly reduced by steeping whole seeds in water or Na2CO3 solution and by incubating them for up to 24 h at 30°C or up to 20min at 100°C. With both cultivars, the percentage tannin extracted increases with time, temperature, and 2CO3 concentration, with an increase in the percentage in vitro protein digestibility', but the degree of change differed between the two cultivars studied.

Conditions have been observed which combine a low energy‐input, short‐time treatment with high protein digestibility of the treated grain.
Selection of fillers based on zp values of meat emulsion properties during smokehouse cooking
Authors: CORREIA LINO R. , MITTAL GAURI S.
Published: July 2010

Textural and functional properties of meat emulsions with various fillers were determined in the raw state, and when product‐temperatures reached 30, 40, 50, 60, 65 and 70°C during smokehouse cooking. the zp (temperature interval needed to make a 10‐fold change) values for several meat emulsion properties, namely moduli of elasticity, hardness, gel strength, and redness were obtained from the reciprocal of the slope of a linear regression of the logarithm of meat emulsion properties as a function of product‐temperature. Regression models of zp values of meat emulsion elastic moduli, hardness (first bite) and gel strength were obtained as functions of cold or hot water absorption of filler. the selection of fillers was based on these regression models.