bluuebunny/crossref_metadata_2025_split huggingface dataset:
Home frozen strawberries
Authors: HUDSON MARGARET A. , LEACH MARGARET , SHARPLES VALERIE J. , PICKFORD ELIZABETH 
Published: July 2010

SummaryCambridge Favourite strawberries were assessed for appearance, colour, texture and flavour after being frozen, mainly in room temperature 60% syrup, by various methods available in the home. Soaks of 4 and 16 hr in syrup prior to freezing significantly lowered scores for appearance and colour, but tended to improve texture and, for the 4‐hr soak, flavour. A 4‐hr soak in sugar also had an adverse effect on colour. Colour was worsened by a 3‐hr fanning of the dry berries before immersion in syrup, but was improved by the use of cold syrup and by adding syrup to plain berries after the thaw. Appearance was worse if the syrup was replaced by dry sugar, to which water was added for tasting.Generally no significant differences were found when berries were frozen at — 18°C and at — 32°C or when they were stored at these temperatures. Thawing rate appeared to have a greater influence, and a fast thaw in running water significantly improved appearance, though it tended to have an adverse effect on texture. As a rule there were no significant differences between storage periods except for a surprising improvement of appearance with time.Flavour scores tended to decrease with storage.
Home frozen strawberries
Authors: HUDSON MARGARET A. , HOLGATE MARGARET E. , GREGORY MONICA E. , PICKFORD ELIZABETH 
Published: July 2010

SummaryExperiments were designed to improve the quality of home frozen strawberries (cultivar Cambridge Favourite) by the addition of easily obtainable substances to the 60% syrup in which the fruit was frozen. Additives used were 0.08% ascorbic acid, 1% calcium lactate, 0.08% ascorbic acid +1% calcium lactate, 0.04% citric acid and 0.04% tartaric acid. Syrups were made up with hard and soft water. Fruit was stored at ‐ 18°C for approximately three and six months and various tests were used to assess quality.A large consumer panel assessed overall preference and tended to favour citric acid and ascorbic acid + calcium lactate for the short and long storage periods respectively. Citric acid improved colour and appearance of drained berries. A texture panel found no treatment to give significantly firmer fruits than the controls. Universal Testing Machine results indicated the same findings, though there was a tendency for calcium lactate + ascorbic acid treatments to give increased firmness after longer storage. Between the two storage periods there occurred an increase in drip loss and, for treated berries in hard water syrup, an increase in firmness. When thawed berries were allowed to drip 4 hr a loss of visual appearance took place between the storage times.
A study of the composition of three popular varieties of fish in Israel, with a view towards further processing
Authors: ANGEL S. , BAKER R. C. 
Published: July 2010

SummaryThe weight proportions and proximate composition of fillets and remains after filleting of carp, silver carp and hake were investigated with a view to further processing of these fish, which are usually sold whole or gutted in the fresh or frozen state.From the percentage of fillets obtainable, the proximate composition of the fillets, the remains after filleting, and the organoleptic qualities of the flesh, it is concluded that hake and silver carp fillets, and a combination of their deboned flesh, offer good possibilities for producing high‐quality convenience products that could lead to increased consumption of these fish in Israel.
Differential lipid oxidation in various parts of frozen mackerel
Authors: KE P. J. , ACKMAN R. G. , LINKE B. A. , NASH D. M. 
Published: July 2010

SummaryKinetic variations in lipid oxidation in various parts of mackerel stored at −15, −30 and −40°C were studied by measuring the changes of POV and of TBA molar values as a function of time. Oxidation developed in the skin sample (subcutaneous fat) was found to be eight times faster in TBA change than in the white and dark muscles from mackerel held at −15°C for two months. This rapid development of rancidity in the skin was effectively inhibited by lowering the frozen storage temperature to −40°C, where relatively the degree of lipid oxidation in the dark muscle was found to be of the same order of magnitude. the in vitro rate of autoxidation at 60° C for the lipids extracted from skin and the fillet muscle also showed an unusual difference which indicated that unknown pro−oxidative substances in mackerel skin were fat solvent extractable. the activity of the unknown compounds in the skin was also temperature dependent even in the frozen state, but could be effectively mitigated by lowering temperature to −40°C. Lipid hydrolysis in mackerel was also retarded completely when the fish were stored at −40° C. the comparative compositions of fatty acids and volatile carbonyls were determined in head, skin, white and dark muscle, and suggested an active non‐specific oxidation system in the skin fat.
Technical note: Acid sensitivity of freeze injured salmonellae in relation to their isolation from frozen vegetables by pre‐enrichment procedure
Authors: SADOVSKI A. Y. 
Published: July 2010

SummaryThe potential public health hazards existing in frozen foods requires adequate control measures in order to ensure the absence of pathogenic bacteria. the recommended methods for the isolation of salmonellae from foods often suggest a pre‐enrichment step and most commonly in lactose broth (Angelotti, 1963; Thatcher & Clark, 1968; A.O.A.C., 1970; F.D.A., 1972).In using lactose broth and other media for pre‐enrichment of salmonellae from frozen vegetables, we have observed a fast decrease in pH. Considering the sensitivity of salmonellae to low pH (Chung & Goepfert, 1970; Huhtanen, 1975; Prost & Reiman, 1967) we found it necessary to study the influence of this fact on the recovery of freeze injured salmonellae from frozen vegetables.
The effect of several gaseous environments on the multiplication of organisms isolated from vacuum‐packaged beef
Authors: SUTHERLAND JANE P. , PATTERSON J. T. , GIBBS P.A. , MURRAY J. G. 
Published: July 2010

SummaryCubes of sterile beef were inoculated with pure cultures of Gram positive and Gram negative organisms isolated from vacuum‐packaged beef and were stored in gaseous atmospheres containing different proportions of air, CO2 and O2 at 0 and 5°C. Generally the rate of multiplication decreased and the lag phase increased in increasing levels of CO2, but Gram positive species were more resistant to the effect of CO2 than were Gram negative organisms.
Effect of processing variables on the quality of dehydrated carrot
Authors: BALOCH A. K. , BUCKLE K. A. , EDWARDS R. A. 
Published: July 2010

SummaryLeaching of soluble solids had a considerable effect on the stability of carrot during drying and storage. Carotenoid destruction and lipid oxidation increased with increased leaching of soluble constituents. Non‐enzymic browning and pH changes decreased and rehydration properties improved as the result of leaching of soluble solids. Increased leaching of soluble solids, though favourable for extending the storage life regarding non‐enzymic browning, encouraged carotenoid destruction. A maximum storage life of ninety‐six days at 37°C was obtained at a leaching loss of 5.7% soluble solids, which is slightly lower than that produced by a water dip treatment after steam blanching of carrot. Optimization of post‐blanch treatments is required to maximize storage life and to minimize nutrient losses.
Continuous measurements of the pH of beef muscle in intact beef carcases
Authors: JEACOCKE ROBIN E. 
Published: July 2010

SummaryA method is described for making continuous measurements of the pH of anaerobic muscle. the technique is shown to be applicable to measurement in an intact beef carcase post‐mortem. This technique is compared with conventional measurements upon homogenates prepared from samples of metabolically inhibited muscle and the results are seen to be closely comparable. the continuous measurement of tissue pH has the advantage that relatively rapid events may be followed with ease.
Evaluation of spices and oleoresin‐VI‐pungency of ginger components, gingerols and shogoals and quality
Authors: NARASIMHAN SHANTHI , GOVINDARAJAN V. S. 
Published: July 2010

SummaryThe pungent compounds of ginger had earlier been shown to be homologous gingerols, the dehydration product shogaols and the degradation product zingerone. The changes in these compounds are reported to affect quality with reduction in pungency and formation of off‐flavour. Contrary to earlier assumptions, careful threshold tests for pungency of different oleoresins and purified pungent isolates, gingerols and shogaols established that shogaols are twice as pungent as gingerols. With this ratio of pungency of gingerols and shogaols, the calculated values agreed well with the estimated values of pungency in different ginger oleoresin samples. Occurrence of other non‐pungent phenolics with close Rf values to the pungent compounds have been confirmed.
A model system for the formation of N‐nitrosopyrrolidine in grilled or fried bacon
Authors: COLEMAN M. H. 
Published: July 2010

SummaryA simple model system has been developed which mimics the formation of the principal nitrosamine, N‐nitrosopyrrolidine, in grilled or fried bacon. The yield of the nitrosamine in the model system may be estimated by a simple GC method. This has permitted the rapid screening of a variety of compounds which may influence nitrosamine in bacon. The antioxidant ethoxyquin inhibits nitrosamine formation in the model system.
Colour changes in tuna during canning and colour improvement by chemical modification of haeme proteins
Authors: KHAYAT ALI 
Published: July 2010

SummaryA significant loss in tristimulus colour values of precooked tuna during canning was observed and the loss was greatest in albacore followed by skipjack and then yellowfin. In terms of CIE chromaticity values, precooked albacore showed a large gain in y and, in particular, x after canning; yellowfin showed a large increase in x, slight increase in y, and large decrease in z after canning; skipjack showed a large increase in y and x, and a large decrease in z. The greater the amount of reducing sugar in the raw fish, the darker the colour of the canned product. Addition of cysteine and homocysteine before cooking caused lightening of the colour of a heated aqueous extract of soluble proteins; cysteine and trimethylamine oxide (TMAO) caused greening, which was prevented by the addition of anti‐oxidants; homocysteine and TMAO not only improved the colour but also prevented greening. Similar effects were observed in intact tuna loin muscle. Economically, it is valuable to be able to forecast the colour of a canned product before it is packed.
Equations for fitting water sorption isotherms of foods: Part 1 — a review
Authors: CHIRIFE JORGE , IGLESIAS HECTOR A. 
Published: July 2010

SummaryThe purpose of the present work is to present a review of literature on equations for fitting water sorption isotherms of foods and food products. Twenty‐three equations, which have been proposed in the literature for correlating equilibrium moisture content in food systems, have been compiled and analysed. Their origin, range of applicability (both to type of food and water activity) and use are discussed. It is hoped that this critical compilation may be a useful guide for those researchers interested in the mathematical description of the water sorption isotherms of foods.
Proteolytic activity and the frequency of burst bellies in capelin
Authors: GILDBERG ASBJØRN 
Published: July 2010

SummaryThis paper describes the risk of burst bellies in capelin caught during the intense feeding period (‘summer capelin’) and during the spawning period (‘winter capelin’) and discusses this phenomenon in relation to the proteolytic activity in the digestive tract of the fish. The risk of belly bursting is highest in summer capelin probably because the fish caught during the intense feeding period contains more digestive enzymes than at other times of the year. It is suggested that the risk of burst bellies is highest if the fish is caught at a late stage of digestion after heavy feeding, because the enzymes are then free to diffuse into the surrounding tissue. A protein‐solubilizing mechanism active at neutral pH is discussed.
Technical note: Microbial load in blood meals*
Authors: PATGIRI G. P. , ARORA A. K. 
Published: July 2010

SummaryIn India the losses incurred due to improper utilization of slaughterhouse byproducts are of the order of Rs30 million annually (Moorjani, 1971). Absence of facilities in slaughterhouses, scattered slaughtering, general ignorance and lack of interest among people have been responsible for the under‐utilization of blood and other slaughterhouse by‐products thus resulting in the loss of valuable proteins and other useful substances.There are few microbiological studies on blood meal although several workers have determined its nutritive value and recommended blood meal as livestock and poultry feed supplement (Fratzer & Green, 1957; Ali & Momin, 1964). Recently Patgiri & Arora (1976) examined the microbial load and chemical quality of various slaughterhouse by‐products including blood meal. Further, these workers have also determined the most probable number of coliforms and Escherichia coli in blood meal samples and reported characterization of E. coli organisms isolated from them (Patgiri & Arora, 1977).Keeping in view the importance of blood meal in supplementing the proteinaceous foods, the present study was undertaken to determine the microbial load in blood meal samples prepared by two different methods.
Harmonization of legislation on foodstuffs, food additives and contaminants
Authors: HAIGH R. 
Published: July 2010

SummaryIn an earlier article the consultative procedures used by the Commission for the development of its proposals were described in some detail (Haigh, 1978) and the role of the European Parliament and Economic and Social Committee placed in its legal context. The present article summarizes the achievements of the Community in the sector and gives pointers for the future.
Behaviour of some volatile compounds during storage of orange juice powder with low and intermediate moisture contents
Authors: PAPANICOLAOU D. , RIGAUD J. , SAUVAGEOT F. , DUBOIS P. , SIMATOS D. 
Published: July 2010

SummaryThe changes in flavour of orange juice powder at low and intermediate moisture contents have been studied by sensory analysis, as a function of time and temperature (27–69°C). The development of some volatile components has also been studied by gas chromatography.The volatiles, which show the most significant increase when a change in flavour becomes detectable by the taste‐testing panel, are furfural and diacetyl, specially in the product with the lower moisture contents (2–15% water content). In the product with higher water contents (20–40%), the concentrations of these two volatiles exhibit a smaller increase, but the increase in the amounts of α‐terpineol and 3‐methyl‐2‐buten‐1‐ol contents become more important.It is suggested that under these experimental conditions, the origin of diacetyl may be oxidation of acetoin.
The effects on broiler chicken of polyphosphate injection during commercial processing
Authors: GREY T. C. , ROBINSON D. , JONES J. M. 
Published: July 2010

SummaryThe process of injection of 5% polyphosphate solution into the breast of broiler chickens under commercial conditions had a variable but insignificant effect on the weight of water absorbed during immersion chilling and did not influence the amount of fluid lost on thawing or cooking. However, it produced a net increase in the weight of the carcase at all stages (chilling, freezing, thawing and cooking) subsequent to injection. After thawing and cooking a significant tenderizing effect in treated birds was observed.
Low methoxyl pectins from lime peel
Authors: PADIVAL RAJNI A. , RANGANNA S. , MANJREKAR S. P. 
Published: July 2010

SummaryTo prepare low methoxyl pectin (LMP) from lime peel, acid deesterification at pH 0.5 for 9 hr at 60°C and for 5 hr at 70°C; sodium hydroxide deesterification at 5°C and at pH 10.5 with continuous addition of alkali for 1–2 hr; and ammonia deesterification at 25°C and at pH 10.5 for 2–3 hr or at pH 11.7 for 1–2 hr were suitable. Such LMP had ∼4.5% methoxyl groups and a molecular weight of 40 000–70 000. Precipitation at pH 0.5 to 1.5 after saponification resulted in LMP having good gelling characteristics; precipitation at pH 4.5, as recommended hitherto, impaired the gelling property.Saponification titre values of the pectin being deesterified and a rapid gel test, based on the sensitivity of the pectin to the calcium, are described to follow the degree of deesterification. The gel test is also indicative of the gelling property of the pectin.
Development of an emulsion‐based product from minced silver carp in Israel*
Authors: ANGEL S. , WEINBERG Z. G. 
Published: July 2010

SummaryMinced whole fish, fillets, remains after filleting, and connective tissue of silver carp were employed in various combinations to produce an emulsion‐based product. A fairly firm‐textured emulsion product could be obtained with 30% minced whole silver carp + 70% minced or ground fillets. The remains after filleting gave the poorest products in any combination with the other kinds of meat.It is concluded that experiments need to be carried out with mixtures of fish species in order to increase the amount of whole fish mince that can be used in emulsion‐based products and perhaps also to enable the inclusion of minced leftovers after filleting of silver carp.
Protein quality of milk‐cereal based foods for infants and children in relation to processing methods and composition of the products*
Authors: ABRAHAMSSON L. , BENGTSSON O. , HAMBRÆUS L. , HOLM H. 
Published: July 2010

SummaryThe protein quality of milk‐cereal based infant foods, i.e. gruel and porridge powders prepared by different industrial processing methods, was assayed biologically. Net protein utilization (NPU) determinations were made in order to elucidate causes of previously observed wide variations in the protein quality of marketed products and to permit recommendations for improvement of processing methods and formulations.In a pre‐mix of a milk‐cereal based gruel with about 58% of the total protein content derived from milk, the NPU varied between 15 and 85, depending on the method of roller‐drying and on the type of sugar added to the mixture before drying.Heat treatment of porridge powder products was found to reduce the availability of lysine. Thus when the wheat flour was roller‐dried and the milk spraydried, the NPU value was 78. When wheat flour, glucose and milk were all present on the drum, the NPU decreased to 40. The presence of reducing sugars, e.g. glucose and fructose, on the drum invariably seemed to result in protein destruction. The advantages and disadvantages of changing sucrose to fructose, glucose or lactose in baby foods are discussed.
The quantitative determination of trimethylamine in egg
Authors: HOBSON‐FROHOCK A. 
Published: July 2010

SummaryA freeze‐drying technique followed by gas chromatography of the distillate is described for the analysis of trimethylamine. The method is routinely applicable at concentrations of 0.05 μg g‐1 egg using samples of 1.0 g and could be used with other foods of sufficient moisture content.
Effect of simple processing on the properties of protein and polysaccharide from black gram
Authors: SUSHEELAMMA N. S. , RAO M. V. L. 
Published: July 2010

SummaryAutofermentation of black gram (or dhal) flour for 20 hr was not deleterious to either the surface activity of the proteins or the viscosity of the arabinogalactan polysaccharide. Dispersion of freshly prepared black gram flour showed higher batter volume than that of stored flour (12–16 months at 22–26°C). In the extracted fractions during germination (in the dark for 7 days at 22–25°C), surface activity and viscosity decreased continually, but the latter more rapidly and to a greater extent after the first day. Similar effects were noted after heat treatment (100/155°C).
Development and acceptability testing of a modified salt/fish product prepared from shrimp by‐catch
Authors: YOUNG R. H. , CORIA E. , CRUZ E. , BALDRY JANE 
Published: July 2010

SummaryMethods for preparing salt/fish cakes from the minced flesh of fish characteristic of the shrimp by‐catch are described. Heat treatment of the salt/fish mix at 70°C for 2 hr prior to low temperature dehydration promoted a rapid initial exudation from the material, a factor which considerably reduced total drying time. Acceptability testing in Mexican communities indicated a significant preference (P<0.01) for the preheated cakes when incorporated into local dishes. It is suggested that such processing is especially suitable for application to shrimp by‐catch in developing countries.
Stability of carotenoids in dehydrated carrots
Authors: ARYA S. S. , NATESAN V. , PARIHAR D. B. , VIJAYARAGHAVAN P. K. 
Published: July 2010

SummaryThe effects of water activity, salt, sodium metabisulphite and Embanox‐6 on the stability of carotenoids in dehydrated carrots has been investigated. Carotenoid pigments have been found to be most stable at 0.43 aw. Incorporation of salt, sodium metabisulphite and Embanox‐6 significantly reduced the rate of carotenoid destruction and non‐enzymic browning in dehydrated carrots.
Heat recovery in spray drying systems
Authors: Holland C. R. , McCann J. B. 
Published: July 2010

SummaryIdentification and subsequent quantification of all energy losses in a spray drier system in a food production plant are shown to be obtained by the application of heat and mass balances. Heat recovery systems are reviewed and proposals are given for the introduction of such a system to optimize energy usage. Cost data for the application of a heat recovery unit and the use of economic thicknesses of insulation show that considerable annual savings can be achieved resulting in payback times of approximately one year.
Dehydration of onion: some theoretical and practical considerations
Authors: MAZZA G. , LEMAGUER M. 
Published: July 2010

SummaryYellow globe type onion slices were dehydrated with air at different temperatures and flow rates. Drying‐rate curves were constructed and used for the calculation of critical moisture content, drying constant, effective diffusivity of moisture through the slices and energy of activation for diffusion. Rehydration rates at 25 and 40°C were also determined and found to be independent of drying conditions. An attempt to relate the process of moisture removal to the process of rehydration was made and a possible diffusion mechanism based on the concept of internal and external resistances is discussed.
Pigment changes in capsicum cultivars during maturation and ripening
Authors: RAHMAN F. M. M. , BUCKLE K. A. 
Published: July 2010

SummaryThe quantitative distribution of chlorophylls and carotenoids in five capsicum cultivars at four stages of maturation and ripening has been established using chromatographic, spectroscopic and chemical methods. From immature, mature, half‐ripened and fully‐ripened capsicum fruits, up to twelve, twelve, twenty‐nine and twenty‐six individual pigments respectively were isolated and most identified. The pigment composition results were consistent with a proposed pathway of synthesis of the red keto‐carotenoids, capsanthin and capsorubin. Significant differences were found in pigment concentrations among the cultivars at all stages of maturation and ripening, even though the cultivars showed the same visual colour. Lycopene and chlorophyll pigments other than chlorophylls a and b were not found in any cultivar at any stage of maturation or ripening.