bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of ionizing radiations on some physical and chemical properties of Pakistani rice:II. The effect on starch and starch fractions
Authors: CHAUDHRY M. A. , GLEW G. 
Published: July 2010

SummaryThe effect of ionizing radiations on starch and its fractions isolated from two varieties of irradiated Pakistani rice are reported in this paper. As the radiation dose was increased, the absolute density of the starch granules and gelatinization temperature of the starch were decreased. The iodine binding capacity, the β‐amylolysis limit and the average chain length of the starch amyloses were decreased by radiation treatment which suggested that degradation of the molecule had taken place. The iodine binding capacity and the β‐amylolysis limit of the starch amylopectins were increased as a result of radiation treatment.
Discolouration in pre‐packaged beef: measurement by reflectance spectrophotometry and shopper discrimination
Authors: HOOD D. E. , RIORDAN E. B. 
Published: July 2010

SummaryWhen bright red beef and discoloured beef are sold together, shopper discrimination against the discoloured meat increases with increase in metmyoglobin content. The relationship between the level of discolouration in terms of metmyoglobin content and the proportion of total sales of discoloured meat is linear over the range tested, 5–33% metmyoglobin. The ratio of sales of discoloured beef to bright red beef is approximately 1: 2 when 20% metmyoglobin is present in the discoloured batch. There is clearly discrimination against discoloured beef, which is appreciable even at low levels of metmyoglobin.The value of using an ‘in‐store’ consumer‐study technique to evaluate a particular quality attribute of meat is established, thus providing a useful tool for similar studies on other meat characteristics. The close association established between the subjective evaluation of colour and an instrumental measurement provides a significant practical basis for using reflectance spectrophotometry in meat colour work.
Adulteration and characterization of orange and grapefruit juices
Authors: MEARS R. G. , SHENTON A. J. 
Published: July 2010

SummaryThe chemical composition of orange and grapefruit juices have been reviewed and analytical data tabulated for the more commonly determined components of juices. Some of the less commonly determined minor components have been considered in detail, including the flavanoids, limonoids, carotenoids, oil components, amino acids, proteins, phosphorus compounds, long chain fatty acids, long chain hydrocarbons and nitrogen bases.The significance of analytical data in characterizing juices and in determining adulteration is discussed. Evidence suggests that the very wide natural variation in fruit components necessitates evaluating juices on the basis of a number of parameters, rather than on a single index component. The importance of choosing parameters which give both a ‘powerful’ and ‘safe’ method is stressed. The value of multiple regression analysis and of the X2 distribution test in the statistical appraisal of analytical data is considered.
Mechanisms of sulphur dioxide loss from dried fruits in flexible films
Authors: DAVIS E. G. , McBEAN D. McG. , ROONEY M. L. , GIPPS P. G. 
Published: July 2010

SummaryStorage experiments were done at 25°C, 75% r.h. to assess the relative importance of the mechanisms by which SO2 is lost from dried apricots having a moisture content of 25% and packaged in pouches that were (a) highly permeable and (b) impermeable to SO2 and oxygen. Test packs were sealed and stored in two atmospheres, air and nitrogen. The storage life of dried apricots under the above conditions was also determined.The loss of SO2 due to oxidation by oxygen which entered the permeable packages was about twice that caused by oxygen which was entrapped in the headspace. The latter was about the same as the loss of SO2 by permeation. A further appreciable loss occurred by irreversible combination of SO2 with constituents of the dried fruit.
Moisture distribution between whole corn, endosperm and germ by various methods of conditioning
Authors: KUMAR MAHESH 
Published: July 2010

SummaryMoisture distribution between whole corn, endosperm, and germ was determined when the corn is conditioned by three methods namely: equilibrium moisture content, controlled total moisture, and a soaking method. Corn endosperm adsorbed more water than germ at lower relative humidities. But, at higher relative humidities, corn germ adsorbed much more water than endosperm. By controlling the total moisture content of the corn kernel, a greater moisture content differential between endosperm and germ was obtained. This greater moisture content differential is desirable for obtaining the higher yield of germ and the endosperm by degerming the corn kernel.
The rapid estimation of fat in various foods using the Foss‐Let density apparatus
Authors: USHER C. D. , GREEN C. J. , SMITH C. A. 
Published: July 2010

SummaryThe Foss‐Let fat analyser–based on the density measurement of a fat/ tetrachloroethylene extract in a magnetic float cell–has been evaluated on a range of different foods, particularly meat and meat products.It is rapid (6–7 min per determination) and gives results that are reproducible and of acceptable accuracy for quality control work when compared with those obtained by standard methods.
A note on the resistance of Bacillus spp., faecal streptococci and Salmonella typhimurium to an inhibitor of Clostridium spp. formed by heating sodium nitrite
Authors: ROBERTS T. A. , GARCIA CARMEN E. 
Published: July 2010

SummaryAn inhibitor of Clostridium spp. formed by autoclaving sodium nitrite in a laboratory medium also inhibited at pH 6·0 nine of fourteen strains of Bacillus spp. B. circulans, B. polymyxa, B. macerans, B. pantothenticus and Bacillus F were resistant. Streptococcus durans was inhibited but Strep. faecium, Strep. faecalis and Strep. faecalis var. zymogenes were not. Salmonella typhimurium was not inhibited.
The production of an antimicrobial effect in pork heated with sodium nitrite under simulated commercial pasteurization conditions
Authors: ASHWORTH J. , HARGREAVES LINDA L. , JARVIS B. 
Published: July 2010

SummaryThe production of a thermally induced inhibitor, derived from nitrite, was first demonstrated in a laboratory medium by Perigo, Whiting & Bashford (1967), and was subsequently confirmed by other workers. Using modified techniques, Ashworth & Spencer (1972) demonstrated the production of a thermally induced inhibitor in minced pork, containing sodium nitrite, when given a sterilization heat treatment.This report describes work undertaken with model systems of pork which were pasteurized under conditions similar to those likely to be encountered in the commercial treatment of products such as large pasteurized canned hams. The results show that a thermally‐induced inhibitor, derived from nitrite, was produced in the model systems. The inhibitory effect on spores of Clostridium sporogenes was similar whether these were heated with the meat or inoculated post processing. Under pasteurization conditions an effect could be seen both in terms of the input and the residual nitrite levels. The presence of sodium chloride at a level of 3·5% on the aqueous phase slightly reduced the levels of nitrite necessary to inhibit the spores.
Taste adaptation: the case of the wandering zero
Authors: O'MAHONY M. 
Published: July 2010

SummarySome recent developments in taste psychophysics are reviewed. The zero (level of adaptation) for taste appears to vary with salivary content, which in turn varies with physiological changes and any residual taste stimulus that has recently been placed in the mouth. The effect of the interstimulus procedure, whether mouthrinsing or expectoration, on the amount of residual stimulus is discussed and is seen to be important in determining thresholds and intensity measures. The effect of language and criterion on thresholds is also noted. Some psychophysical methods of solving these problems are discussed in relation to food tasting.
Dietary enzymic hydrolysates of protein with reduced bitterness
Authors: CLEGG K. MARY , McMILLAN A. D. 
Published: July 2010

SummaryIt is thought that a pre‐digested dietary protein could have applications for patients with digestive disorders, and especially for the condition of cystic fibrosis. Enzymic hydrolysis, compared with acid hydrolysis, has the advantage of retaining the nutritional value of the protein, but is often associated with the occurrence of a bitter peptide which makes the product unpalatable. Eggwhite and casein have been investigated as protein substrates and treated with endopeptidases and pig's kidney tissue as a source of exopeptidases; hydrolysates relatively free of bitterness and containing small peptides and over 50% free amino acids have been obtained.
Evaluation of methods affecting mutton tenderness
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R. , SMITH M. G. 
Published: July 2010

SummaryMuch of the myofibrillar toughness which occurs in some muscles in mutton carcasses, when they are hung from the Achilles tendon and conditioned at 0–1°C, can be avoided by conditioning at 7–8°C. Fewer muscles are significantly affected by changes in conditioning temperature when carcasses are hung from the pelvis. A modified version of the ‘pelvic hanging method’ increased sarcomere lengths in the forequarter muscles and provided a more compact carcass without losing the benefits of pelvic hanging. A drug treatment, which successfully prevented struggling at slaughter, increased toughness in those muscles not restrained from cold‐shortening by the skeletal framework.Although inoculated Pseudomonas spp. and E. coli organisms normally decreased on exposed areas of the carcasses at both conditioning temperatures, there was an increase in pseudomonas organisms on exposed areas of the brisket conditioned at 7–8°C.
The mechanism of cold‐induced shortening in beef muscle
Authors: DAVEY C. L. , GILBERT K. V. 
Published: July 2010

SummaryWhen pre‐rigor beef muscle is chilled, it undergoes a slow contracture from the coupling of mechanical and chemical events within the myofibrils. Cold‐shortening occurs through a thirty‐ to forty‐fold increase in the concentration of ionic calcium in the myofibrillar region as the temperature of pre‐rigor muscle is reduced from 15°C to 0°C.
On the nature of the haematin‐protein bonding in cooked meat
Authors: LEDWARD D. A. 
Published: July 2010

SummaryHeat, urea or suitable modification of the reactive proteins can all serve to bring about the transfer of haematin from metmyoglobin (Mb) to any one of several of the other proteins found in meat. The complexes formed are all spectrally similar to those found in cooked meat and are assumed to be the same. Studies on the effect of pH and chemical modification of selected amino acid residues in the reactive proteins suggests that these haemoproteins are predominantly haematin di‐imadazole complexes. The effect of selected amino acids on the spectra of Mb in 6 m urea also support the view that in cooked meat the haemoproteins are mainly di‐imadazole complexes, the imadazole residues being supplied by the histidine groups of the bound protein.
Baking performance of hen's egg yolk plasma before and after induced aggregation
Authors: KAMAT V. B. , PARTRICK B. , YOELL R. , STUBBS J. M. 
Published: July 2010

SummaryYolk plasma has been examined before and after (a) freeze‐thaw gelation and (b) heat‐setting at 62·5°C for aggregation states by gel filtration and electron microscopy and for its performance in standard Madeira cake baking. Frozen and thawed plasma consists predominantly of large aggregated species of lipoprotein particles. Heat set plasma has a lower degree of aggregation than frozen and thawed samples. It is richer in aggregated species than untreated plasma. The aggregation state is not readily reversed by egg white and/or sucrose The degree of aggregation does not appear to affect the baking performance of plasma. Implications of this finding are discussed in terms of possible relationship of lipoprotein size distribution to baking function.
Quality of home frozen vegetables
Authors: HUDSON MARGARET A. , SHARPLES VALERIE J. , PICKFORD ELIZABETH , LEACH MARGARET 
Published: July 2010

SummaryHome frozen vegetables are normally blanched in water and cooled in iced water before freezing. In this survey, the effects of common household additives to blanching and/or cooling water were studied. Runner beans, peas, perpetual spinach and brussels sprouts were assessed by a tasting panel after being blanched and/or cooled in one of the following solutions, 1·2% NaCl, 2·0% NaCl, 1·2% sucrose, 0·25% sodium carbonate or 0·25% sodium bicarbonate, and stored at – 18°C. The appearance of sprouts was slightly improved by 1·2% NaCl and 1·2% sucrose blanching liquids. Flavour of runner beans was significantly increased by the use of 1·2% salt, but the 2% levels significantly lowered scores for appearance and texture. Sugar significantly lowered texture scores for beans, but improved those for peas. Quality of spinach was not significantly affected by any treatment. Carbonate and bicarbonate treatments tended to have an adverse effect on texture and appearance.Vitamin C analyses for thawed frozen sprouts blanched in 1·2% NaCl or 1·2% sucrose showed that the treatments did not lower the ascorbic acid content.
The ultrastructure and tenderness of highly cold‐shortened muscle
Authors: MARSH B. B. , LEET N. G. , DICKSON M. R. 
Published: July 2010

SummaryIn an attempt to explain the paradoxical tenderizing, observed when muscle shortening exceeds about 40% of the initial excised length, the fine structure of highly cold‐shortened muscle has been studied by light and electron microscopy. Tissue at the ‘peak’ of toughness is uniformly shortened and shows no sign of structural weakness or damage, but with further shortening super‐contraction and node formation take place in an increasing proportion of the sarcomeres. Widespread fibre fracturing is seen in the internodal zones when the length change has exceeded about 50%. This disruption appears sufficient to account for the declining toughness which accompanies supra‐physiological shortening.
Measurement of the heat production in beef muscle during rigor mortis
Authors: MORLEY M. J. 
Published: July 2010

SummaryThe post mortem heat production in beef at body temperature has been measured by observing the rise in temperature of the muscles M. semitendinosus and M. extensor carpi radialis when enclosed in an insulated container submerged in a water bath at 37°C. The variation with time of the muscle's radial temperature profile was measured using a multi‐junction thermocouple probe and a data logger, and this enabled the heat loss to be calculated. The mean values obtained for the total heat production during rigor mortis were 6·4 kJ/kg for M. semitendinosus and 7·9 kJ/kg for M. extensor carpi radialis, these being equivalent to temperature rises of 1·8°C and 2·2°C respectively, in perfectly insulated muscles. The heat production per unit decrease in pH averaged 5·4 kJ/kg for M. semitendinosus and 6·8 kJ/kg for M. extensor carpi radialis. The rate of heat production reached a mean maximum level of 1·5 kj/kg hr, which was maintained until 4–5 hr post mortem before decreasing to zero. These results are in general conformity with calculations based on the known relations of glycogen, phosphocreatine and ATP.
Chilling of poultry: the effects of process parameters on the level of bacteria in spin‐chiller waters
Authors: BLOOD RUTH M. , JARVIS B. 
Published: July 2010

SummaryA survey has been made of the effects of process parameters on the microbiological contamination of spin‐chiller waters at five poultry process plants in the UK. Water samples, taken at hourly intervals, from both the first and second chillers were examined bacteriologically and for the levels of residual chlorine pH value and turbidity. Water usage was also monitored. In one process line comparison was made of the effect of substantial modification to the process plant resulting in changes in both water usage and chlorination levels.The colony counts of presumptive coliform bacteria and other bacteria were reduced generally to < 11 and < 32 ml–1 respectively when high water usage (> 41/kg carcass weight) was combined with high total residual chlorine (30–50 ppm). Higher numbers of bacteria (normally < 105 ml–1) were recovered when high water usage (> 41/kg) was combined with low residual total chlorine (< 5 ppm) or when low water usage (< 1 1/kg) was combined with moderate levels of residual chlorine (7–16 ppm). The signifiance of the results is discussed with reference to the hygienic operation of spin‐chillers.
Utilization of edible protein from meat industry by‐products and waste
Authors: YOUNG R. H. , LAWRIE R. A. 
Published: July 2010

SummarySpun proteins which may be acceptable as meat analogues have been fabricated from blood plasma. It was found that plasma protein, initially concentrated by partial freeze drying, could be converted into a suitable form for spinning by denaturation with alkali followed by the addition of a weak acid to effect stabilization of the resulting high viscosity solution. A method for producing textured plasma protein on a laboratory scale is described, together with some of the properties of the resultant products.
Further experiments on the hot‐cutting of lamb
Authors: McLEOD K. , GILBERT K. V. , FAIRBAIRN S. J. , LOCKER R. H. 
Published: July 2010

SummaryIf joints of lamb, prepared by hot‐cutting, are conditioned in a carton for 24 hr in air at 1 °C and subsequently frozen, all the meat is tender when roasted from the frozen state, and bacterial counts are acceptable. Legs or shoulders may also be frozen in a carton without conditioning, since toughening does not occur, due to skeletal restrain of muscles. However, it is necessary to condition double loins and double racks to maintain acceptable tenderness.Distortion due to packing in a carton is not a problem with shoulders, double loins and double racks stacked on end, but occurs to a degree in legs. Experiments on cutting after accelerated rigor produced by electrical stimulation showed an improvement in the handling of legs and shoulders, but not loins. Brief blast chilling of a carcass while suspended from the pelvis allowed easy cutting, including long loins, but the rounded conformation characteristic of hot‐cut legs and shoulders is lost.
The effect of dents on the vacuum of tin cans*
Authors: BASKER H. B. , BEN‐GERA I. 
Published: July 2010

SummaryA method is presented for measuring the extent of dents in tin cans. The effect of such dents on ‘vacuum' and headspace measurements is discussed. The effect of temperature variations during testing is considered. A simple, accurate method for the determination of the capacity of tin cans is also presented.
Experiments with freezing of melon cubes in Israel*
Authors: ANGEL S. , PRÉAUD JEAN MARIE 
Published: July 2010

SummaryFreezing experiments with Israeli varieties of melons were carried out to study the effects of presoaking and different methods of freezing, packing and defrosting on the organoleptic properties of defrosted cubes.Presoaked fruit was preferred to the controls. Vacuum‐packed fruit was compressed, soft and watery. Nitrogen packed fruit was superior in taste, texture and appearance to the air packed. Fast defrosting resulted in a firmer, tastier product.
The influence of hygiene in catch handling on the storage life of iced cod and plaice
Authors: HUSS H. H. , DALSGAARD D. , HANSEN L. , LADEFOGED H. , PEDERSEN A. , ZITTAN L. 
Published: July 2010

SummaryInvestigations of commercial fisheries in the North Sea and the Kattegat show that the bacterial load of the fish as caught is generally low. Substantial bacterial infection may occur, however, during sorting, gutting and other fish handling on deck, depending on the hygienic standard on board.The influence of the hygiene in catch handling on the storage life of iced cod and plaice was studied at all seasons of the year.During the first week of iced storage, no difference was found in the eating quality and in the contents of TVA in plaice and TVB in cod, whether the initial bacterial infection was low, medium or high. The three levels of infection were the result of very clean, reasonably clean and very dirty handling conditions, respectively. During the second week of storage, little difference was found between fish handled under very clean or reasonably clean conditions. Very dirty conditions, however, resulted in a slightly faster decrease of quality and in 1–3 days reduction in the total storage life in ice.
Technological investigations into Cape hake: I. Chilling at sea for freezing ashore
Authors: BURT J. R. , DREOSTI G. M. , JONES N. R. , SIMMONDS C. K. , STROUD G. D. 
Published: July 2010

SummaryCape hake were treated in a variety of ways before stowage in ice or refrigerated sea water at sea and before handling and freezing ashore. The adverse effects on colour and gaping of delays before chilling, of holding ungutted and of storage before freezing are described. The qualities of a selection of end products –fillets cut from wet fish, fillets cut from thawed fish, thawed fillets, steaks– have been assessed and compared.
Fully automated analysis of amino acids in foods by ion exchange chromatography
Authors: DAVIES M. G. 
Published: July 2010

SummaryA fully automated system suitable for the analysis of amino acids is described. A standard Technicon autoanalyser was modified by means of an automatic sample loading and programming device. The time for the analysis of a complete amino acid mixture has been reduced so that two analyses are completed in 4 hr. A data acquisition system was incorporated which enabled results to be calculated using an off‐line computer.
Migration of styrene monomer from packaging material into food. Experimental verification of a theoretical model
Authors: DAVIES J. T. 
Published: July 2010

SummaryA standard equation for a diffusion process has been adapted to cover the conditions of certain simple extractability experiments in which components migrate from polymers into foods. Data obtained during previous work on the migration of styrene monomer from polystyrene into foods have been re‐examined in order to confirm the validity of the adapted equation. A computer was used to assist in evaluating the constants of the diffusion process using the derived mathematical expression. It was possible to relate the change in the diffusion coefficients to the interaction of certain foods with the polymer.
Nutritional and chemical changes in heated casein
Authors: OSNER R. C. , JOHNSON R. M. 
Published: July 2010

SummarySamples of commercial casein were processed either in solution or dry at temperatures between 100° and 130° for up to 8 hr. Denaturation (loss of solubility) occurred mainly at 120° and 130° and was preceded by darkening and by changes in gel filtration pattern, which indicated that molecular association had taken place. In samples subjected to severe heat treatment there were significant losses of aspartic acid, threonine, serine, cystine, histidine and lysine but apparent increases in glycine and alanine. The relationships between the various changes are discussed.
Kinetics of moisture movement during air drying of sugar beet root
Authors: VACCAREZZA LUIS M. , LOMBARDI JOSÉ L. , CHIRIFE JORGE 
Published: July 2010

SummaryThe effect of several variables on the drying rate of sugar beet root slices has been investigated. The standard solution of the nonstationary‐state diffusion equation was used to analyse the experimental results during the initial phase of the falling rate period of drying.It was found that Fick's law can be used to predict average drying time, internal moisture distributions and sample temperature during dehydration with reasonable accuracy, despite the complex nature of the mechanisms of moisture transport.