bluuebunny/crossref_metadata_2025_split huggingface dataset:
A practical approach to water sorption isotherms and the basis for the determination of optimum moisture levels of dehydrated foods
Authors: CAURIE M. 
Published: July 2010

SummaryThe underlying principle for the determination of the optimum moisture content (Mo) for the stability of dehydrated foods and materials of different adsorption patterns is discussed. Sorptive forces have been suggested as playing a very important role in the determination of Mo values. The relation between Mo and heat of sorption has been established and graphically illustrated.The effect of external conditions on the variation in sorptive as well as Mo values has been illustrated graphically. Alternative methods for the determination of Mo values have also been suggested.
Effects of oxygen diffusion on oxidation of some dry foods
Authors: QUAST DIETRICH , KAREL MARCUS 
Published: July 2010

SummaryThe rate of oxygen uptake and the effective diffusivity of oxygen in some porous food products were determined. The effect of oxygen diffusion on the overall rate of oxygen uptake was investigated in these foods and in other food products for which approximate values of oxidation rate constants and of oxygen diffusivity existed in the literature. The results show that diffusion can be a rate‐limiting factor under certain conditions of commercial processing and handling.
The softening of frozen meat: Criteria for transportation in insulated containers without refrigeration
Authors: HAUGHEY D. P. , MARER J. M. 
Published: July 2010

SummaryMeasurements of the effect of temperature on the softness of frozen meat and offal are described. The assessment of softness was made under controlled laboratory conditions, both with a load‐deflection penetrometer, and subjectively. The implications for meat quality are also discussed.The results are used to determine criteria for the maximum allowable temperature for the various meat products at any point in the stow during transportation in an insulated container without refrigeration. It is shown that for frozen beef, lamb or mutton in either carcass, boneless or cut form, the appropriate limit is 25°F (– 4°C). For offals a limit of 23°F (– 5°C) is more satisfactory. These criteria were confirmed by container trials under practical operating conditions in New Zealand.
Influence of carcass cooling rate on drip loss in pigmeat
Authors: TAYLOR A. A. , DANT S. J. 
Published: July 2010

SummaryPig sides were cooled to 0°C at two different rates and the amount of drip from joints after storage for two days at 0°C was estimated. Drip accurred according to an anatomical distribution pattern which was unaffected by cooling rate and breed, the greatest loss being from the loin and leg joints. The quicker cooling rate consistently limited the amount of drip, regardless of breed. This was demonstrated using whole carcasses, leg joints and individual muscles. Pigs whose pH fell rapidly after slaughter tended to give joints with high drip loss but, even with these, the effect of quicker cooling was still observed.
The bacteriology of ‘scampi’(Nephrops Norvegicus:). II. Detailed investigation of the bacterial flora of freshly caught samples
Authors: CANN D. C. , HOBBS G. , WILSON BARBARA B. , HORSLEY R. W. 
Published: July 2010

SummaryForty‐nine samples of freshly landed Nephrops norvegicus, from thirteen ports of landing, were examined bacteriologically. Total viable counts ranged from 3.55 × 103/g—2.25 × 106/g at 20°C and 3 × 101/g—2.73 × 106/g at 37°C. Coryneform organisms were predominant in the bacterial flora with strains of the Achromobacter‐Acinetobacter group and the Pseudomonas, Cytophaga and Micrococcus genera also present.
Some laboratory experiments on various meat preparation surfaces with regard to surface contamination and cleaning
Authors: GILBERT R. J. , WATSON HEATHER M. 
Published: July 2010

SummaryLaboratory experiments have been carried out to determine the bacterial plate counts on various meat preparation surfaces both before and after cleaning. The surfaces tested included wood, five proprietary cutting boards and formica. Experiments on both unused and scored surfaces showed that plate counts from wood were always greater than those from all the other boards tested indicating that the latter can be cleaned more efficiently.Tests were made to determine the incidence of salmonellae on wooden surfaces in frequent contact with raw meat. Ten (4.3%) of 235 samples of wood scrapings were found to contain salmonellae. These results confirm that wooden surfaces can be reservoirs and distributors of salmonellae.
A semi‐quantitative procedure for detecting Clostridium welchii in foodstuffs
Authors: LOWIS M. J. 
Published: July 2010

SummaryThe role of Clostridium welchii in food poisoning is well documented. A procedure for detecting these organisms is described and this consisted of (a) making inoculations or sample dilution into cooked meat medium, (b) subculturing to sulphite agar, (c) transferring black colonies to Nagler medium, and (d) Gram‐staining growth from positive reactions. All media contained polymyxin and were incubated at 44°C. Experiments showed that the method would detect a mean of approximately 0–8 Cl. welchii organisms on one of three occasions and approximately eight organisms on at least two of three occasions. This was more sensitive, although slower than with similar experiments using litmus milk.
The measurement of tin in canned beans by atomic absorption spectrophotometry
Authors: CAMERON A. G. , BRITTAIN J. E. 
Published: July 2010

SummaryThe atomic absorption technique for the measurement of small amounts of tin offers advantages of speed, simplicity and freedom from interferences compared with colorimetric procedures, provided that rapid sample preparation can be achieved. Rapid methods of sample preparation for canned beans, one using concentrated hydrochloric acid and the other concentrated sulphuric acid, are described and shown to be reliable. The hydrochloric acid digestion technique coupled with atomic absorption measurements is shown to give comparable results to the catechol violet colorimetric procedure and to be both quicker and simpler to perform.
A single layer moisture absorption theory as a basis for the stability and availability of moisture in dehydrated foods
Authors: CAURIE M. 
Published: July 2010

SummaryIt has been shown that moisture absorption in dehydrated foods cannot form a layer more than a single molecule deep and the stability of the food has been shown to depend on this single layer. The use of an Aw scale as an index of available moisture in dehydrated foods has been shown to overestimate the parameter. Suggested new definitions have been expressed directly as percent moisture and as a ratio of the total moisture/bond energy or gaseous water content. It has also been shown that the laboratory method of dehydrating materials at constant temperature by lowering the ambient humidity may impair the subsequent absorption capacity of the material if the humidity is lowered below a certain critical minimum value.
The control and evaluation of spoilage *
Authors: DAINTY R. H. 
Published: July 2010

SummaryMethods currently used in the control and evaluation of spoilage of meat are reviewed and their value discussed. In many instances scientific explanations of the effectiveness of the control methods are lacking, e.g. the mechanism of action of carbon dioxide or sodium nitrite in controlling microbial growth. A lack of knowledge regarding the chemical and biochemical processes involved in spoilage hinders the development of completely satisfactory methods of spoilage evaluation. Research directed towards rectifying this could lead to the development of new and perhaps more effective methods of spoilage evaluation and control.
The bacteriology of ‘scampi’(Nephrops norvegicus). III. Effects of processing
Authors: HOBBS G. , CANN D. C. , WILSON, BARBARA B. , HORSLEY R. W. 
Published: July 2010

SummaryThe effects of handling and processing on the bacteriology of Nephropsnorvegicus has been examined in five processing factories. Production of frozen ‘scampi’and frozen breaded scampi were examined along with, in one case, the bacteriological aspects of automated polyphosphate treatment.Apart from some contamination during hand peeling, there was no significant increase or decrease in the numbers of any of the various types of bacteria during processing. Studies of the spoilage flora developing during ice storage show that, in common with other fishery products, bacteria of the Pseudomonas‐Achromobacter group predominate.
Studies on the quality characteristics of canned grapefruit segments. III. Addition of surfactant agents during the lye‐peeling process to improve their quality *
Authors: LEVI A. , HERSHKOWITZ ESTHER , LUDIN A. 
Published: July 2010

SummaryLye peeling of grapefruit segments greatly facilitates the removal of the carpellary membranes, but causes a decrease in the yield and quality of the whole peeled segments. The HC1 treatment used in some industrial plants not only does not improve the quality, but usually causes a decrease in the yield or in the quality. The use of ‘wetting’agents, such as Faspeel and Tergitol, helps to reduce the temperature or concentration of the lye solution, thereby bringing about an increase in yield and an improvement in the canned segments’quality.
Protein, lactose and lactic acid separation from cheese whey using reverse osmosis dynamically formed membrane
Authors: FREEDMAN A. M. , SHABAN H. I. 
Published: July 2010

SummaryHydrous zirconium oxide dynamically formed membrane was used in reverse osmosis apparatus to separate protein, lactose and lactic acid from cheese whey directly. An unexpected feature was 40% rejection of pure protein within 1°1/2 hr from commencement of experiment. However, protein rejection figure changed to 44% with undesirable 17°4% lactose rejection and 29% lactic acid rejection after 4 hr approximately. The permeation rate of solvent across the membrane was constant and the colour rejection of cheese whey was almost complete (approx. 100%).
Measurement of oxygen penetration into meat using an oxygen micro‐electrode
Authors: MORLEY M. J. 
Published: July 2010

SummaryAn oxygen microelectrode was applied to the measurement of the penetration of oxygen into lean meat exposed to the air. The variation of oxygen penetration with time, temperature and muscle type was investigated. Results show that penetration increases fairly linearly with time, until heavy surface contamination occurs. Fairly large variations were observed between different muscles. The results were compared with related colour and muscle‐respiration data.
The thermal variation of the density of beef and the determination of its coefficient of cubical expansion *
Authors: JARVIS H. F. T. 
Published: July 2010

SummaryThe variation of the density of beef muscle with temperature over the range 5–30°C is more than twice that for water. The mean coefficient of cubical expansion over this range is 3°75 × 10−4°C−1− 1.5% compared with 1.7 × 10−4°C−1 for water. Within the limits of experimental accuracy there is evidence of maximum density between 3°C and 5°C. The mean coefficient of cubical expansion of beef fat over the same range is 15.3 × 10−4C−1± 5%. The consequent overall variation in carcass density is discussed in relation to carcass composition.
Some aspects of the quality of carrots on different soil types
Authors: GORMLEY T. R. , ÓRÍORDÁIN F. , PRENDIVILLE M. D. 
Published: July 2010

SummaryCarrots are becoming an increasingly important crop in Ireland. High yields can be obtained, particularly on peat soils, but little information is available, as yet, on crop quality.Three carrot cultivars were grown in peat and mineral soil in 1969 and 1970 and samples of each were harvested three times in 1969 and twice in 1970 at 2‐week intervals. Chemical analyses showed that cultivars grown in mineral soil had higher levels of carotene, alcohol insoluble solids (AIS) and dry matter (DM) in all harvests than those grown in peat; values for shear were also generally higher. Contents of reducing sugar for carrots from mineral soil were higher in 1969 but lower in 1970.Frozen samples from the 1969 experiments were cooked by a standard procedure and were presented to a taste panel. Those grown in mineral soil were rated higher for flavour and softer for texture than peat grown samples. Shear values also showed that both fresh and frozen carrots grown in peat were generally softer when raw, but firmer when cooked than those grown in mineral soils. No taste panels were carried out on samples in 1970, but shear values on cooked carrots showed that the unusual texture change observed in 1969 did not occur to the same extent in 1970.
Storage of gooseberries in plastic bags
Authors: KENNY A. 
Published: July 2010

SummaryStorage of gooseberries in sealed polythene bags was shown to give useful extension of fresh fruit life without detrimental effects on fruit quality. Quality was assessed by analyses for firmness, colour, acidity and reducing sugars and by tasting of random samples.At 0‐l°C over 90% of the fruit in 7 lb lots in sealed bags was sound after 8 weeks, while in the corresponding 28 lb lots the percentage of sound fruit was in the range 81–88%. Control of the atmosphere in the bags was difficult and this aspect would limit commercial application of the technique. No ethylene was detected in any of the sealed bags.
The role of extract release volume in a rapid method for assessing the microbial quality of pork and beef
Authors: LOWIS M. J. 
Published: July 2010

SummaryExperiments with raw pork and beef confirmed the work of other workers in showing that there was a linear relationship between Extract Release Volume (ERV) and numbers of micro‐organisms. It is suggested that the ERV could largely replace conventional bacterial counts as a routine quality‐control procedure in the food industry. Low ERV measurements, due to the pre‐rigor peak, can be eliminated by repeat‐testing after 24‐hr storage. No useful association between colour and ERV, or total bacteria, was observed but BSS colours for meat regarded as normal by a panel are given.
Active dried baker's yeast
Authors: BILTCLIFFE D. O. 
Published: July 2010

SummaryBy choice of nutrients and inhibitors a study of fermentation of mono‐ and disaccharides by dried baker's yeast has been made. It is concluded that in the development of a maximal fermentation by this yeast at least three systems may be involved.

A system leading to the fermentation of hexose or sucrose in the absence of nutrients other than the sugar.
A system causing an increase in this rate of fermentation of hexose but requiring nutrients.
A system bringing about the induction of maltose fermentation also requiring nutrients.

System (b) probably causes the production of further transport sites. Deterioration of the dried yeast during storage under nitrogen affects the second and third of these systems more than the first.
Some studies on the photolytic decomposition stage in the estimation of N‐nitrosamines
Authors: THORBURN BURNS D. , ALLISTON GERALDINE V. 
Published: July 2010

SummaryA study of the photolytic decomposition of certain N‐nitrosamines has shown that these compounds degrade at different rates in the various solution media employed. The decomposition follows first order kinetics under most conditions and reaction half lives have been measured. Linear correlations were observed between half lifetimes determined with different sources for each media. A suggestion that the criteria of half lives be used to optimize analytical conditions in the quantitative estimation of nitrosamines is discussed.
Storage life of prepacked wet fish at 0°C:I. Plaice and haddock
Authors: HUSS H. H. 
Published: July 2010

SummaryThe paper reports some new results of experimental packaging of plaice and haddock in polyethylene and polyamide pouches. Changes in the gas composition inside the package as well as microbiological and chemical changes during storage are discussed.It is concluded that in no case does packaging of fish cause a decrease in fish quality and keeping time. An improvement in the quality and shelf life of prepacked fish is sometimes obtained, depending on (1) the type of fish, (2) the packaging material, and (3) the packaging method. Further it is concluded that vacuum‐packaging of fish in polyethylene pouches does not improve growth conditions for anaerobic bacteria.
Storage life of prepacked wet fish at 0°C:II. Trout and herring
Authors: HANSEN POUL 
Published: July 2010

SummaryThe storage life in wet ice of gutted, prepacked trout and herring greatly depends on the access of atmospheric air to the fish surfaces during storage.Easy access of air as obtained by non‐tight packing in polyethylene pouches leads to early fat oxidation and rancidity, which limit the storage life to about 1 week. A considerable delay of fat oxidation and a storage life of about 2 weeks are obtained, however, by evacuating the polyethylene pouches. Both rancidity and microbiological spoilage are involved in the ultimate deterioration of trout and herring vacuum‐packed in polyethylene pouches.Vacuum‐packing in air‐tight films excludes fat oxidation and gives periods of storage life of 2–3 weeks. Trout and herring packed in this way mainly deteriorate because of microbiological spoilage.
A comparison of the flavours of farmed and trawled plaice
Authors: HUME A. , FARMER J. W. , BURT J. R. 
Published: July 2010

SummaryThe flavours of farmed plaice were compared with those of trawled plaice using a triangular tasting scheme. The results indicate that flavour differences do exist but that the taste panels were unable to pick out the differences reliably. It was also found that variations in treatments accorded to the farmed plaice prior to slaughter do not appear to affect their flavour.
An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt—Part I
Authors: MURRAY C. K. , GIBSON D. M. 
Published: July 2010

SummaryTrimethylamine concentrations of fish muscle are used in research and industry as a quality assessment technique. An investigation of the Hoogland procedure for determining trimethylamine has been undertaken. Modifications to the procedure were introduced to improve (i) the stability of the extract during storage, (ii) the accuracy, and (iii) reproducibility when the method is used routinely on large numbers of samples.
An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt — Part II
Authors: MURRAY C. K. , GIBSON D. M. 
Published: July 2010

SummaryThin layer chromatography, gas liquid chromatography and colorimetric procedures were used to identify and determine amines present in standard solutions, cod muscle extracts, and in the toluene phase of a modified TMA procedure.These tests show that the use of potassium hydroxide solution to liberate TMA from formalized trichloracetic acid extracts of fresh or frozen cod is superior to potassium carbonate solution.
The determination of moisture in margarines: a comparison of results obtained by several methods including wide‐line nuclear magnetic resonance
Authors: MANSFIELD P. B. , HORN CHRISTINE A. 
Published: July 2010

SummarySeveral methods of determining moisture in margarine have been examined and the results compared. The various gravimetric methods appear to give different results; different operators often obtain different results with the same method and so interlaboratory agreement tends to be rather poor. One nuclear magnetic resonance method appears to show promise as being just as precise as the best gravimetric method, slightly more rapid and less dependent upon the analyst carrying out the determination.
Active dried baker's yeast:II. Factors involved in the fermentation of flour
Authors: BILTCLIFFE D. O. 
Published: July 2010

SummaryBy the use of flour, or enzymically inactivated flour with and without the addition of sugars or amylases, the likely role played by various sugars occurring in flour in the fermentation of whole flour by a dried baker's yeast has been studied. It is concluded that:1. Sugars initially present in flour, including levosins, provide the major fermentable substrate for fermentations of short duration.2. Fermentation of maltose is of importance only in fermentations of long duration.3. During accelerated storage of this yeast under nitrogen its ability to ferment flour declines more rapidly than its ability to ferment simple hexose media.
The retention of organic volatiles in spray‐drying aqueous carbohydrate solutions
Authors: RULKENS W. H. , THIJSSEN H. A. C. 
Published: July 2010

SummaryThe effect of process conditions on retention of volatiles in spray‐drying was studied for aqueous solutions of malto‐dextrin to which acetone and alcohols were added as model aroma compounds.Volatile retention appeared to be independent of the relative volatility and was determined by the diffusion coefficient of the volatiles in the drying drops. The retention increased with increasing dissolved solids concentration in the feed. The optimum feed temperature for obtaining maximum retention increased with feed concentration. Highest retentions were obtained at the lowest air inlet temperature. At low feed concentrations retention became insensitive to air temperature.The effect of the various process variables on volatile retention can be explained by the selective diffusivity of water in aqueous solutions of organic solids at low water concentration.
Seasonal variations in the chemical composition of Cornish mackerel, Scomber scombrus (L), with detailed reference to the lipids
Authors: HARDY R. , KEAY J. N. 
Published: July 2010

SummaryProximate analyses and determinations of mean lipid unsaturation have been performed on monthly samples of Scomber scombrus (L) caught off the Cornish coast throughout a period of one year (December 1968‐November 1969). Maximum and minimum total‐lipid levels were recorded in December and June respectively. The highest mean lipid unsaturation levels were recorded in November and the lowest in May. An inverse linear relationship between lipid and water content with protein level remaining substantially constant was observed. Biometric data were collected on samples of June and December fish and detailed lipid analysis performed on the flesh, liver and gonad. Prominent features of the data are discussed and some comment made on the nature and functions of lipids in fish.
The effect of chlorine on the viability of clostridial spores
Authors: DYE M. , MEAD G. C. 
Published: July 2010

SummaryA study was made of the effect of chlorine on eight strains of clostridia. Aqueous spore suspensions were treated at 10°C with 0.5 and 5 p.p.m. (mg/1) of free available chlorine and 200 p.p.m. of combined available chlorine (Chloramine T). Clostridium welchii was found to be the most resistant of the species studied and Cl. bifermentans the least resistant. With single strains of these two species it was found that spores which survived treatment with 5 p.p.m. of free chlorine (pH 8.3) were more sensitive to heating between 60–80°C than untreated spores, but there was no change in the optimum temperature range for growth after chlorine treatment.The chlorine‐resistance of clostridial spores is discussed in relation to the processing of poultry carcasses.
The effect of water on lipid binding in doughs mixed to low work levels
Authors: WOOD P. S. , DANIELS N. W. R. , GREENSHIELDS R. N. 
Published: July 2010

SummaryWheat flour doughs of various moisture contents were mixed to low work levels. It was shown that there was a critical moisture content below which mechanical work does not induce lipid binding. The onset of gluten development occurs at a similar moisture content. The quantity of bound water in doughs was determined by differential scanning calorimetry. It was shown that work caused no significant change in the amount of bound water in the doughs.