bluuebunny/crossref_metadata_2025_split huggingface dataset:
The thermo‐reflectometric analysis of couvertures and of their component fats
Authors: WRAY J. H. 
Published: July 2010

SummaryA new technique, which has been named thermo‐reflectometric analysis, is described. The progress of setting and hardening of fats and couvertures is followed by recording changes in their surface reflectance as measured by a photocell. By comparing the resultant curves showing reflectance against temperature for established couvertures with a knowledge of how they behave in production it is possible to test the setting properties of experimental formulations. Examination of individual fats and solid‐free fat mixtures gives some indication of how they will affect the setting characteristics of couvertures in which they are used.
Toughness in lamb induced by rapid chilling
Authors: TAYLOR A. A. , CHRYSTALL B. B. , RHODES D. N. 
Published: July 2010

SummaryLamb carcasses were chilled rapidly and slowly under controlled conditions and the texture of the meat examined after cooling and after conditioning at 0°C. Sensory and objective measurements of texture showed that the rapid chilling rate induced toughness in normal lamb carcasses. Texture was in all cases significantly improved by conditioning, but the rapidly chilled samples remained undesirably tough. The tenderizing effect of conditioning was measurable by both sensory and mechanical assessments of texture, but the changes in sarcomere length were only marginal.
The connective tissues of fish. V. Gaping in cod of different sizes as influenced by a seasonal variation in the ultimate pH
Authors: LOVE R. M. , HAQ M. A. , SMITH G. L. 
Published: July 2010

SummarySmall cod often gape more than large cod, but the size relationship, clearly seen in summer and autumn, disappears and may even be reversed in the winter and spring. This is probably because of variations in the post‐mortem pH values of the two size groups, which can sometimes over‐ride the size effect.
The connective tissues of fish. VI. Mechanical studies on isolated myocommata
Authors: LOVE R. M. , LAVÉTY J. , GARCIA N. G. 
Published: July 2010

SummaryIt is shown that the mechanical strength of isolated myocommata is altered by the pH of the surrounding fluid, and that the effect is reversible. The gaping seen in the fillets of well‐nourished cod frozen in rigor mortis, thawed and filleted is therefore at least partly due to the lower pH of the muscle and not necessarily to a stronger rigor contraction. Myocommata maintained for 1 hr at 15°C or higher are weakened, but their strength is largely restored if they are subsequently cooled to 0°C, provided that the incubation temperature did not exceed 30°C.Although haddock have a marked tendency to gape, their myocommata were shown nevertheless to be intrinsically stronger than those of cod, so the gaping probably stems from their lower ultimate pH. Catfish also possess intrinsically stronger myocommata, but virtually never gape.Chilled cod frozen in rigor mortis will be virtually free from gaping after thawing if the muscle water content is 81% or more, if the ultimate pH is 6°9 or more or if the lactate content is 180 mg% or less.
The effect of sulphur dioxide in sugar on the corrosion of plain cans with grapefruit segments in syrup
Authors: LINDNER C. , WEISSMAN Sh. 
Published: July 2010

SummaryTin and iron dissolution were used as criteria of shelf life for grapefruit segments packed in syrup. The sugar used, contained 0–20 ppm SO2.Tin, but not iron, dissolution increased slightly (compared to the control) after storage for 6 months at room temperature (20°–30°C) only if the SO2 content of sugar increased to 18–20 ppm. Similar effects were observed in cans stored for 3.5 months at 35°C.After storage for 6 months at 35°C tin dissolution increased slightly when the SO2 content of sugar increased from 12 to 20 ppm. In cans stored for 12 months there was a significant increase in dissolution of both tin and iron; the increase during the additional storage time was unaffected by SO2 content of the sugar.
Texture loss in fermented citron used for candying
Authors: HILDRUM K. I. , TJABERG T. B. 
Published: July 2010

SummaryTexture loss in fermented citron on heating is a problem for the candying industry. The loss in texture could be found in certain lots of the raw material. Therefore a test system for the control of fermented citron was examined. A correlation between the total acid content in the brines and the texture of the fruits after heating was found. No such correlation was found between the total acid content and the texture of fruits not exposed to heat. None of the microbiological or enzymatical tests examined showed any relation to the texture loss. Over‐fermentation of the fruits seemed to be the main cause of the texture problem.
An improved method for controlling breaking of potatoes during canning
Authors: MITCHELL R. S. 
Published: July 2010

SummaryPotatoes having a range of specific gravities were given different pre‐canning treatments designed to improve the wholeness of the potatoes after canning. The treatment which gave the best results involved soaking the peeled, trimmed potatoes in a solution of 0.5% CaC12 at 71–77°C for 20 min. The warm potatoes were then filled into cans, hot brine was added and the cans were closed and retorted.Cans prepared in this way had a vacuum of more than 10 in/Hg, while the potatoes had a low calcium content, and their flavour was indistinguishable from those canned by more usual methods.
In‐can blanching of green peas
Authors: MITCHELL R. S. 
Published: July 2010

SummaryMethods for blanching peas in the can were investigated. A jet of hot water directed into a can filled with peas stirred the contents and supplied sufficient heat to blanch the peas adequately in from 20 to 40 sec. It is suggested that in a canning line this method of blanching would reduce the incidence of damage since the peas could be placed in the cans immedately after washing, thus avoiding the need to transfer them after they have been softened by the blanching process.
Variations in bacterial counts during the production of frozen green beans *
Authors: RACCACH M. , JUVEN B. , HENIS Y. 
Published: July 2010

SummaryThe viable counts of total aerobic mesophiles and psychrophiles, coliforms, coagulase‐positive staphylococci and salmonellae in green beans were greatly reduced by blanching in the course of their preparation for freezing. The increase in bactcrial numbers between blanching and freezing appears to be caused by contamination from the conveyor belt and from the hands of employees. Salmonellae, detected in small numbers prior to blanching, were not recovered after blanching. Freezing at a rate of 4–5°C per min, had only a slight destructive effect on the various bacterial groups studied. A significant reduction in counts, especially of coliforms and staphylococci, occurred after 4 weeks of frozen storage. Aerobacter aerogenes was the main coliform organism recovered from the frozen green beans.
Differential thermal analysis of frozen food systems II. Micro‐scale studies on egg white, cod and celery
Authors: PARDUCCI L. G. , DUCKWORTH R. B. 
Published: July 2010

SummaryThe freezability of water in a few representative food materials has been studied by differential thermal analysis (D.T.A.) and differential scanning calorimetry (D.S.C.) on a micro‐scale over the temperature range down to — 180°C. The materials were studied both in their original state and after extraction of low molecular weight water‐soluble constituents. In the case of egg white the effect of heat‐denaturation was also examined. Values are given for the amounts of unfreezable water in these various materials determined by the method described in the first paper in this series. In addition to the thermo‐dynamic irregularities attendant on thawing, other thermal irregularities were found to occur in each material, both in samples containing freezable water and in those at moisture contents below the limit of unfreezable water. The latter irregularities are interpreted as being due to changes in the condition of water within the unfreezable fraction, the constituent water of which is therefore considered to exhibit at least two different degrees of molecular mobility.
A comparison of the effects of some post‐slaughter treatments on the tenderness of beef
Authors: BOUTON P. E. , FISHER ANNE L. , HARRIS P. V. , BAXTER R. I. 
Published: July 2010

SummaryThe tenderness of most of the major muscles in beef animals, subjected to different hanging treatments at 0–1°C after slaughter, have been compared at 2–3 days post‐slaughter (non‐aged) and at 21 days post‐slaughter (aged). It has been shown that hanging from the aitch bone gives tenderness values for the non‐aged meat equivalent to 21 days ageing at 0–1°G for meat obtained from sides hung from the Achilles tendon. Adhesion between meat fibres was significantly reduced by stretching, but was not affected by ageing. The objective and subjective measurements showed that while stretching substantially reduced toughness due to the meat fibres, the effect of stretching on connective tissue was not always large enough to give tender meat.
Effects of ultraviolet irradiation on the growth of micro‐organisms on chilled beef slices
Authors: KAESS G. , WEIDEMANN J. F. 
Published: July 2010

SummaryContinuous ultraviolet irradiation (0.‐2–24 μW/cm2) of psychrophilic micro‐organisms growing on muscle slices at 0°C and an equilibrium relative humidity (ERH) of 99–3% resulted in an extension of the lag phase of Pseudomonas sp. and of the moulds Thamnidium sp. and Penicillium sp., but not of the yeast Candida scottii.While both reduction in growth rates and in levels of the stationary phase of bacteria significantly increased with u.v. intensity only the levels of the stationary phase of the yeast were reduced significantly. With intensities of > 2.1 μW/cm2 growth rates of the moulds were significantly less than those of controls and no aerial mycelium appeared.Lower ERH did not substantially increase u.v. effects. The relative extension of storage life at 10°C was comparable to that obtained at 0°C. Simultaneous use of u.v. (0.2 μW/cm2) and ozone (0.5 mg/m3) produced synergistic effects with moulds, but not with bacteria.The results suggest that the application of u.v. light with an intensity not lower than 2 μW/cm2 is necessary to obtain a substantial inhibition of microbial growth.
Hot cutting of lamb and mutton
Authors: McLEOD K. , GILBERT K. V. , WYBORN R. , WENHAM L. M. , DAVEY C. L. , LOCKER R. H. 
Published: July 2010

SummaryCutting of lamb carcasses into bone‐in primal cuts, 1 to 2 hr after slaughter, followed by ‘conditioning’ in shrink wraps at 10°C for 24 hr with subsequent freezing, has produced highly satisfactory results in terms of tenderness and control of bacterial growth. Loins and shoulders are of the same tenderness as control sides, while the leg is improved. In terms of appearance the leg is a handsome joint, superior in conformation to the normal. The shoulder is good and the loin poor. The latter can be greatly improved by cutting to a double loin and double rack.Assessment of ewe mutton loins and legs has shown that loins are tougher when cut hot, but legs are greatly improved, to the same shear force as lamb legs.
Quality assessment of beetroot from storage
Authors: GORMLEY T. R. , KEENAN J. J. , CASSIDY J. C. , RYAN E. W. 
Published: July 2010

SummaryBeetroot was stored in four different clamps until mid‐May in two seasons and the quality of pickled sliced roots from the clamps was satisfactory, provided pickling was done by mid‐April.The results indicated that the length of the storage period influenced quality to a greater extent than the type of clamp in which the roots were stored.Clamps with the roots covered with polythene were warmer than those with no polythene and in Season 2 this resulted in a loss of dry matter in roots in the former. Forced ventilation had little effect on the quality of the stored roots. Skin and flesh texture became tougher during the period of storage, but was not correlated with the texture after processing. Stored roots lost more pigment in Season 2 than in Season 1 and the colour of roots processed from storage on 26 May was still acceptable in Season 1 while in Season 2 the colour was not acceptable by the end of April. Flavour of roots processed from storage at any stage in Season 1 was acceptable, but those pickled after 29 April in Season 2 had an inferior flavour to those processed earlier.In both seasons storage diseases did not develop to any extent until April; they were more prevalent where clamps were fan‐ventilated.
Determination of a blanching treatment for potatoes for freezing
Authors: MITCHELL R. S. , RUTLEDGE P. J. 
Published: July 2010

SummaryA procedure is described for calculating safe blanching schedules for potatoes intended for freezing. The calculation is based on integrating heat penetration data for potato tissue and heat resistance data for potato peroxidase. This procedure was applied to a number of different varieties of potatoes and gave a satisfactory product for baking or boiling.
Studies of solution processes in hydrated starch and agar at low moisture levels using wide‐line nuclear magnetic resonance
Authors: DUCKWORTH R. B. , KELLY CAROLE E. 
Published: July 2010

SummaryExperiments are described in which the proton magnetic resonance absorption of samples of hydrated starch and agar have been measured in the presence and in the absence of added test solutes containing different proportions of readily‐exchangeable hydrogen atoms in their molecules. The effect of these additions is described in otherwise untreated systems and in systems in which the hydrogen in the hydrated absorbent had been largely replaced by deuterium. In both cases, the size of the resonance absorption signal is unaffected by the additive at low levels of hydration of the colloid absorbent, but above a particular moisture content for each combination of absorbent and solute, the addition of the latter causes an incremental increase in signal. Evidence is presented that this increase is due to mobilization of the solute itself in the water present and does not arise from any influence of the additive on the condition of the water.
Control of colour in potato crisps by water treatment before frying
Authors: MITCHELL R. S. , RUTLEDGE P. J. 
Published: July 2010

SummaryOptimum conditions were determined for leaching excess reducing sugars from potato slices before frying. The rate of leaching in water was greatest at 73°C and satisfactory crisps were produced from potatoes with up to 0.4% reducing sugars.
The degradation of anthocyanins in canned strawberries
Authors: ADAMS J. B. , ONGLEY M. H. 
Published: July 2010

SummaryThe effect of various processing parameters on the retention of pelargonidin‐3‐glucoside in canned strawberries (cv. Senga Sengana) was investigated by chromatographic analysis of the anthocyanin on columns of insoluble polyvinylpyrrolidone resin. It was shown that normal commercial exhaust and sterilization procedures have little effect on the degradation of pelargonidin‐3‐glucoside, most of which takes place during storage of the canned product. High storage temperatures were shown to increase the rate at which the anthocyanin breaks down, but good retention of the pigment was obtained by storing the cans of strawberries at 0–5°C.It was found that omitting the heat process did not increase the stability of pelargonidin‐3‐glucoside during the storage of canned strawberries.
The role of sulphur dioxide and nitrate on detinning of canned grapefruit juice
Authors: SAGUY I. , MANNHEIM C. H. , PASSY N. 
Published: July 2010

SummaryIn this work, the effect of the corrosion accelerating substances sulphur dioxide and nitrate, which may be present in foods as residues was investigated. The amount of dissolved tin and iron were taken as the corrosion criteria. Sulphur dioxide was found to act as a corrosion accelerator, in an acid medium of grapefruit juice, with even 1 ppm of SO2 having a highly significant effect on corrosion. Using statistical analysis, a mechanism describing the corrosion as a function of time was found. The process was divided into two main stages, namely, a first fast stage lasting for about 7 days described by the polynomial: γ=A0+A1X‐A2X2+A3X3 and a second stage described by the linear equation γ=a+bX. Nitrate also acted as a corrosion accelerator. The threshold value of nitrate for tin dissolution in cans with a 3 mm headspace was 6 ppm while with a 30 mm headspace it was 2 ppm. For iron dissolution the threshold was 6 ppm at both headspace levels. The corrosion mechanism for nitrate and iron was similar to the one mentioned above. A linear relationship between dissolved tin and iron in the presence of nitrates was found.
Meat quality and the acceleration of post‐mortem glycolysis by electrical stimulation
Authors: CARSE W. A. 
Published: July 2010

SummaryA brief period of electrical stimulation of freshly slaughtered lamb carcasses by 250 V pulses is shown to increase subsequent rates of post‐mortem glycolysis and hasten rigor onset. Stimulated carcasses put into a blast freezer at 5 hr post‐mortem were as tender as untreated carcasses held for 16 hr before freezing to avoid toughness caused by post‐mortem shortening. The relationship between the degree of acceleration of post‐mortem glycolysis and pulse voltage is also discussed.
Processing Wiltshire bacon from PSE‐prone pigs
Authors: TAYLOR A. A. , DANT S. J. , FRENCH J. W. L. 
Published: July 2010

SummaryThe utilization of PSE‐prone pigs for bacon manufacture by the traditional Wiltshire process has been investigated. Pietrain pigs, well‐known for their high incidence of PSE muscle were used in this study. Carcasses, selected as PSE on the basis of their low pH soon after slaughter, were subjected to a normal factory Wiltshire curing process alongside Large White bacon pigs with normal muscle. In another investigation, over a period of several months, pig carcasses selected in the same way for PSE characteristics were processed alongside pigs from the same producer's consignment with similar grading characteristics, but with normal rates of pH fall after slaughter.Weight changes during processing were recorded and showed that in both cases muscle from the pigs with rapid pH falls initially absorbed more of the injected brine, but also tended to lose liquid more easily during immersion curing. The yield of bacon from these carcasses was up to 1% lower than that from normal carcasses. While bacon from these pigs and from normal pigs differed slightly in chemical composition, trained taste panels were not able to establish any real difference in either texture or flavour.
Organoleptic assessment of products frozen by two methods: liquid nitrogen and blast freezing
Authors: HILL MARGARET A. , GLEW G. 
Published: July 2010

SummaryMacaroni cheese, poached fish, carrots and coq au vin were prepared and frozen by two methods, liquid nitrogen and blast freezing. The precooked frozen food was stored in the frozen state at – 18°C either for less than 18 days or more than 6 weeks. The products were reheated and rated by a taste panel for appearance, texture, odour and flavour; they were also assessed for degree of like or dislike.Products frozen by both methods were not significantly different except in respect of the texture and flavour of macaroni cheese which had been stored in the frozen state for more than 6 weeks. In these instances the liquid nitrogen product was rated higher than the blast frozen product. These results indicate therefore that for the products tested, liquid nitrogen freezing of multiportion packs of cooked products offers no appreciable advantage over freezing food in an efficient blast freezer, particularly when the frozen storage time is short.
Studies of the recovery of frozen Salmonella gallinarum: the roles of cooling rate, initial cell concentration and plating medium*
Authors: RACCACH M. , JUVEN B. 
Published: July 2010

SummaryFreezing (‐ 40°C) a cell suspension of Salmonella gallinarum at a cooling rate of 18°C per min and an initial cell concentration of 37 × 107 cells/ml resulted in a recovery more than five times that obtained from a lower cooling rate (0.5°C per min). Decreasing the initial cell concentration to 12 × 103 cells/ml at the higher cooling rate resulted in an increase of only twice the recovery of the lower rate. The percentage recovery from the higher cell concentration was greater than from the lower concentration, only at the higher cooling rate. The apparent recovery of Salmonella gallinarum on a selective medium immediately after freezing, was only 60% of that on a nonselective medium, and decreased to 5% after 1 week of storage at ‐ 20°C.
Technical note: Energy indicator recorder: a general purpose control box: Use of a single phase wattmeter with a wide range of single and three phase motors
Authors: BABB A. T. S. 
Published: July 2010

SummaryA control box has been devised which will allow a watt or watt‐hour meter to be used to measure the work done when a product is mechanically treated during processing. Backing‐off controls neutralize the off‐load power of the motor, so that only the power used in the process is measured, and selector switches permit the same meter to be used with both small and large motors operating on single or three phase supplies.
A physicochemical model for the death‐rate of a micro‐organism
Authors: WARREN D. S. 
Published: July 2010

SummaryApplication of chemical kinetics, and, in particular, the theory of absolute reaction rates to thermal death‐rates of micro‐organisms enables the effects of various environmental factors to be predicted and defined.Most compounds having a modifying effect on the normal thermal death process probably exert their influence via alteration of the dielectric constant or ionic strength of the medium. The effect of pH may be described by postulating two differently charged forms of the micro‐organism having different death‐rates. Application of this model to data for Clostridium thermosaccharolyticum and Cl. botulinum reveals that the variation in death‐rate with pH and temperature, within the pH range 2.5–7, may be described using five or six parameters only.Systematic experimentation based on the principles described could provide insight into the mechanism of thermal death of micro‐organisms.
A rapid dielectric measurement of fat in fish and fish products
Authors: STOREY R. M. , WINDSOR M. L. 
Published: July 2010

SummaryA device for measuring the oil content, by a dielectric method, of fish and fish products is described. The construction of a test cell suitable for such measurement is outlined together with techniques for initial extraction of the sample. Results for oil content obtained both by the dielectric method and by soxhlet determination are reported for herring, kipper and fish meal. The instrument was designed to be robust, direct reading and simple to operate, agreement with soxhlet within 1% fat was obtained.
Differences in sarcoplasmic and fibrillar proteins of Bombay duck (Harpodon nehereus) to heat and radiation induced denaturation
Authors: WARRIER S. B. K. , NINJOOR V. , SAWANT P. L. , KUMTA U. S. 
Published: July 2010

SummaryOptimum conditions of radiation dose (0.25 Mrad) and heat treatment (60°C for 10 min) have been studied for maximum precipitation of the fibrillar proteins of Bombay duck (Harpodon nehereus). This combination treatment resulted in 83% precipitability of the fibrillar protein fraction (extracted in 0.01 m phosphate buffer containing 5% sodium chloride) without causing precipitation of the sarcoplasmic proteins (extracted in 0.01 m phosphate buffer, pH 7.5). Sarcoplasmic proteins denaturated by irradiation or heat treatment exhibited increased rate of tryptic hydrolysis and alterations in the pattern of Sephadex gel filtration and polyacrylamide gel electrophoresis. Susceptibility of the fibrillar proteins to trypsin was not changed.