bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects on Scotch whisky composition and flavour of maturation in oak casks with varying histories
Authors: PIGGOTT JOHN R. , CONNER JOHN M. , PATERSON ALISTAIR , CLYNE JANICE 
Published: July 2010

SummaryScotch whisky distillates in casks with different histories, but typical of those used in industrial practice, were compared by chemical and sensory methods over the first 3 years of maturation. Analysis by capillary gas chromatography showed differences in wood‐derived components, and analysis of non‐volatile and less‐volatile compounds by HPLC showed clear changes with maturation time, and differences between casks. Descriptive sensory analysis showed changes associated with the early stages of maturation, and some differences between casks. Sensory descriptor scores associated with wood‐derived materials (spicy, smooth, vanilla, woody) were modelled on data from non‐volatile compounds using partial least squares regression.
Tenderization of spent fowl drumsticks by marination in weak organic solutions
Authors: KIJOWSKI JACEK , MAST MORRIS G. 
Published: July 2010

SummaryDrumsticks from spent layer hens marinated in 2% NaCl brine for 72 h to improve ‘tenderness’ as measured by shear‐force, showed reduction of 40% of shear force of the meat. Marinating in 1.5% lactic or acetic acid for 72h reduced shear‐force of the M. gastrocnemius by 21.7‐fold and 8.1‐fold, respectively to values comparable to those observed for broiler chicken drumstick meat. the presence of NaCl in lactic or acetic acid marinating solutions reduced the effect. Lower acid concentration (0.5%) in brine and the shorter time of marination (36 h) produced less change. Vacuum tumbling of drumsticks in lactic or acetic acid with 2% NaCl for 2 h reduced the shear values of drumstick M. gastrocnemius by ∼50%, but longer periods had no further effect. Neutralization of the acidic taste of marinated drumstick meat with corresponding salts of the acids (1.5% sodium lactate or sodium acetate or sodium bicarbonate) reversed the change to an extent dependent on the type of salt used and change in pH level.
The quality of surimi made from Threadfin bream stored on ice for different periods
Authors: YEAN YU SWEE 
Published: July 2010

SummarySurimi gels prepared from Threadfin bream (Nemipterus tolu) stored on ice for up to 8 days showed no significant differences in protein, fat, and moisture contents, but the yield decreased significantly after 2 days. Protein losses increased, but not significantly. Gel strength (hardness) was still acceptable after 2 days on ice, but then declined rapidly to unacceptable by 4 days on ice. N. tolu should not be kept on ice for more than 2 days for production of surimi of acceptable quality.
Modelling of the total water desorption rate from packaged moist food
Authors: DESOBRY STÉPHANE , HARDY JOËL 
Published: July 2010

SummaryThis study deals with the modelling of total water desorption rate (TWDR) from moist food in multilayer packaging. the TWDR determination method is based on water content variations of an open or wrapped agar gel simulating high moisture content food (Camembert cheese). the packaging studied, widely used in the French cheese industry, is composed of three interacting layers (wax, paper, varnish). First, a simple paper was studied with different quantity of wax (0‐6 gm‐2). Then, various quantities of varnish (from 0‐45 gm‐2) were layered on the waxed paper. the interactions between all the packaging components and their effects on TWDR are shown and explained. the method allows calculation of the apparent water diffusivities, the water concentration and the water activity at each point in the packaging from Fick's and Henry's laws and water sorption isotherms. A model of water vapour transport from the centre of a moist food to atmosphere through the wrapping materials is proposed and validated.
Sensory attributes and acceptance of sucrose and fat in strawberry yoghurts
Authors: TUORILA HELY , SOMMARDAHL CAMILLA , HYVÖNEN LEA , LEPORANTA KALLE , MERIMAA PIRJO 
Published: July 2010

SummaryYoghurts containing approximately 0.1, 1.5, 3.2, or 5.2% dairy fat were sweetened with 6, 8, 10, or 12% sucrose and flavoured with strawberry jam. the sweetness, fattiness, and sourness of the resulting 16 samples were rated by a laboratory panel (n= 14), and the hedonic responses by a consumer panel (n= 41). As expected, the sweetness and fattiness increased with increasing sucrose and fat contents, respectively. Sucrose enhanced perceived fattiness and fat enhanced sweetness. Sourness was suppressed by both. the sample with 10% sucrose and 3.5% fat received the highest, and the samples with the lowest sucrose and fat contents the lowest, pleasantness ratings. Among the consumers, men preferred high sweetness and fattiness and low sourness, but women did not show any definite tendencies. Although the consumer panel was small, the results demonstrate the importance of segmenting consumers to predict product success.
Processing of the fruit of five prickly pear cultivars grown in South Africa
Authors: JOUBERT ELIZABETH 
Published: July 2010

SummaryIn tests of processing five cultivars of prickly pear fruit, lye‐peeling was not effective as peel was partially removed and flesh erosion occurred. When hand peeled fruit were canned in acidified sucrose syrup (20°B) at 100°C for 15min, differences between cultivar firmness were observed; fruit firmness decreased with increasing processing time, but increased on addition of 0.25% CaCl2 to the syrup. Canned fruit stored for 22 months were still firm and retained their shape, but yellow to orange colour cultivars lost much of their colour by loss of indicaxanthin. the canned fruit developed a gherkin jam‐like uncharacteristic flavour. Fruit yielded between 55% and 68% edible portion which contained 65‐76% turbid juice with a soluble solids content of 10‐14%. the peel contained approximately 10% soluble solids and 4% sugar, mostly fructose and glucose. Pectin methylesterase activity differed slightly between cultivars.
Effect of heat treatment on the quality of onions during long‐term tropical storage
Authors: THAMIZHARASI V. , NARASIMHAM P. 
Published: July 2010

SummaryOnion bulbs (cv. Nasik red) were exposed to hot air currents prior to storage to curtail storage losses. Treatments at 80°C for 30min or 60°C for 1 h resulted in heat damage while temperatures of 60°C for 30min or 50°C for 3h or 40°C for 48 h did not cause any heat damage to the bulbs.A commercial lot treated at 47, 50 or 53°C for 3h and another commercial lot treated at 47 or 50°C for 2‐5 h, were stored for 4 or 5 months in ventilated polyethylene bags at (1) ambient conditions 20‐30°C, RH 50‐80%, and (2) 21 ± 1°C, RH 60‐65%. In general the treated lots had more marketable bulbs, with less incidence of Aspergillus niger infection than untreated controls. Factorial experiments using temperatures 47, 50, and 53°C with durations of treatment between 2 and 5 h revealed that the temperature and duration of heat treatment had a significant effect on the yield of good bulbs and reduction in microbial spoilage during storage. Treatment at a temperature from 47 and 50°C for a duration between 2 and 4 h gave best results when stored at 21 ± 1°C. the effect of treatment lasted up to 3 months in storage.
Stability of cod (Gadus morhua L.) surimi processed with CaCl2 and MgCl2 added to the wash water
Authors: OFSTAD RAGNI , GRAHL‐MADSEN ELISABETH , GUNDERSEN BJØRN , LAURITZEN KRISTIN , SOLBERG TERJE , SOLBERG CHRISTEL 
Published: July 2010

SummaryWashing cod mince in water containing both CaCl2 and MgCl2 improves the functional properties of the resultant surimi. Gel strength, frozen shelf‐life, and colour, important quality factors for the further processing of surimi, were measured after different heat setting regimes for surimi pastes prepared with or without CaCl2 and MgCl2 addition. the surimi was stored frozen for up to 12 months. the positive effect of setting at low temperatures was far more pronounced when the surimi was processed with 7.5 mM CaCl2 and 15 mM MgCl2 added to the wash water. After 12 months of frozen storage, the gel strength of the salt‐washed surimi was reduced, but was still higher than the control. the lightness of the cooked surimi model product was reduced when salt‐washed. the positive effect of the ions was abolished when lysine, an inhibitor of transglutaminase, was included. Hence, the positive effect of Ca2+ and Mg+2 ions on the functional properties of surimi may be caused by a transglutaminase‐type enzyme present in cod mince.
Influence of genetic strain, pH, and salts on cooking properties of processed light and dark broiler meat *
Authors: XIONG YOULING L. , PESCATORE ANTHONY J. , CANTOR AUSTIN H. , BLANCHARD SUZANNE P. , STRAW MARK L. 
Published: July 2010

SummaryThe cooking yields of ground breast (light) and thigh (dark) meat of eight genetic crosses of commercial strains were compared using different pre‐cooking treatments. Adjustment of fresh meat pH from 6.0‐6.1 to 6.4 with 0.5% phosphate increased (P < 0.05) the average cooking yield of processed breast meat from 90 to 93%, and of thigh meat from 79 to 82%. Addition of 2.5% sodium chloride to the ground meat further improved the cooking yield. Most genetic crosses of broilers differed significantly (P < 0.05) in meat cooking yield, which changed similarly with pH and salt adjustments in most strains. Cooking yields of control, pH‐adjusted and saltadded thigh meats were positively correlated with each other, but little correlation existed between thigh and breast meats. the results show the influence of genetic cross on meat cooking yield, and indicate the importance of controlling pH and salt content in broiler meat processing.
Carbon dioxide controlled atmosphere packaging of sliced ham
Authors: BOEREMA JAQUELINE A. , PENNEY NICHOLASS , CUMMINGS TRACEY L. , BELL R. GRAHAM 
Published: July 2010

SummaryCommercially produced sliced, cooked, reformed ham in vacuum and carbon dioxide packs was stored at 10, 3, and ‐1.5°C. After various periods three vacuum and three carbon dioxide packs from each temperature were removed from storage and subjected to microbiological and sensory evaluation. Under mildly abusive chilled storage (10°C), the use of carbon dioxide in packs offered no advantage over vacuum in respect of retarding either microbial growth or the onset of unacceptable flavour changes. At chilled storage temperatures (3 and ‐1.5°C), carbon dioxide packaging significantly extended the lag phase before microbial proliferation commenced, but did not extend the acceptable organoleptic life of the sliced ham beyond that attained using vacuum. the use of carbon dioxide controlled atmosphere packs cannot be advocated to replace the current use of vacuum packs for sliced, cooked, reformed ham, in terms of extending product storage life.
Effect of dough ingredients on apparent viscosity and properties of extrudates in twin‐screw extrusion‐cooking
Authors: WANG S. , CASULLI J. , BOUVIER J.M. 
Published: July 2010

SummaryA capillary‐type viscometer was used in a twin‐screw extruder to measure the apparent viscosity of cooked‐extruded wheat‐flour dough with various ingredients: lecithin, palm oil, sucrose, whey, sodium chloride, and bran. the effects of concentration of these ingredients on dough rheology and physical properties of extrudates (apparent density, expansion ratios, mechanical, and crispness properties) were measured. the role of ingredients was discussed in terms of their physico‐chemical effect on biopolymer conversion. the correlations between apparent viscosity of dough and physical properties of extrudates were developed.
Effect of freezing rate and xanthan gum on the properties of corn starch and wheat flour pastes
Authors: FERRERO CRISTINA , MARTINO MIRIAM N. , ZARITZKY NOEMI E. 
Published: July 2010

SummaryThe effects of freezing rate on exudate production, rheological behaviour, ice crystal size, and starch retrogradation of corn starch and wheat flour pastes (10% w/w) with and without xanthan gum (0.3% w/w) were studied by means of capillary suction, rotational viscometry, indirect microscopy, and differential scanning calorimetry (DSC).Higher freezing rates preserved textural characteristics and produced less exudate. In corn starch pastes, rates <1 mm h‐1 caused a marked spongy structure, undesirable for a sauce‐like product, but only a slightly spongy structure in wheat flour pastes. Xanthan gum addition maintained the smoothness characteristic of the unfrozen pastes, avoiding amylose retrogradation. However, effects on ice crystal formation and amylopectin retrogradation were not observed. Although high freezing rates are mostly recommended, low levels of xanthan gum maintained quality characteristics even at low freezing rates, decreasing equipment cost.
Storage stability of concentrated soymilk: evaluation of cowmilk concentrate and salts’ addition and soybean acid‐steeping
Authors: NSOFOR LESLIE M. , UZUEGBU D.N. , CHUKWUMA A.K. , UDECHUKWU A. 
Published: July 2010

SummaryThis paper reports the evaluation of the tropical storage time and stability of sterilized (121°C, 15 min) concentrated soymilk to which cowmilk concentrate, sodium dihydrogen phosphate and trona (a crude alkaline salt) have been added. the effects of acid‐steeping of soybeans on stability of heat‐processed soymilk were also compared with those of blanching and alkali‐steeping.The addition of skim‐milk concentrate doubled the soymilk coagulation time (stability). Addition of phosphate produced instant coagulation of soymilk after sterilization, whilst combination with trona extended soymilk coagulation time to 30h. Steeping with hydrochloric acid or blanching reduced coagulation time to one third of that with alkali‐steeping. the longest coagulation time (280 h) was produced by a combined alkali‐steeping and simmering treatment. Soymilk pH decreased on coagulation. Destabilization of concentrated soymilk by added phosphate salt is a reversal of the known stability it confers on evaporated milk.
Fortification of maize tortilla with alkali‐treated chickpea flour
Authors: BARRÓN JESUS M. , ESPINOZA ARMIDA 
Published: July 2010

SummaryCritical parameters for the preparation of alkali‐treated chickpea (Cicer arietinum var. Surutato‐77) flour were studied. the alkali‐treated chickpea flour was used to fortify a commmercial maize flour for tortilla preparation. Fortification levels were set at 5, 10, 15, 20, and 25% (by weight). Tortillas prepared from the fortified flour blends, were evaluated for their nutritive value and sensory attributes. the alkalitreated chickpeas showed high per cent digestibility and reduced trypsin inhibitor activity. Fortified tortillas showed a significant increase in nutritive value with improved colour and texture when compared to the maize tortilla (control).
Studies on the control of the growth of Saccharomyces cerevisiae by using response surface methodology to achieve effective preservation at high water activities
Authors: KING V. AN‐ERL 
Published: July 2010

SummaryWater activity (0.93‐0.97), pH (4‐6), and sorbic acid concentration (0‐50p.p.m.) were combined to study their effects on the growth of Saccharomyces cerevisiae. A three‐variable and three‐level design method, analysed by response surface methodology (RSM), was used. These factors were found to be significantly effective on the reciprocal of lag time, the growth rate, and the maximum population of the yeast grown in laboratory media. Fitted polynomial regression equations were plotted using a graphing software package. Inhibitory conditions of these three variables to the growth were determined based on these graphs. Results showed that S. cerevisiae could be inhibited at aw 0.94 and pH 4 with a sorbic acid concentration of 25 p.p.m. the predicted conditions of inhibition and the experimental values were consistent. This verified the adequacy of these predicted models. RSM was found to be appropriate for the study of food microbial growth only if the selection of the region of operating conditions was adequate.
The effect of 2‐furanmethanethiol upon the flavour of instant coffee
Authors: ELMORE J. STEPHEN , NURSTEN HARRY E. 
Published: July 2010

Summary2‐Furanmethanethiol (furfuryl mercaptan) is a constituent of the aroma of roasted coffee and the isolated compound has been reported to possess the aroma of fresh roasted coffee (Schutte, 1974; Tressl & Silwar, 1981). Because instant coffee is less flavoursome than fresh roasted coffee, a series of concentrations of 2‐furanmethanethiol were added to instant coffee, in order to determine if it would have a desirable effect upon the flavour of the coffee.At no concentration was there a preference for the coffee containing added 2‐furanmethanethiol. At concentrations of added thiol above 100 parts per 109 (100p.p.b.), in both black and whitened coffee, there was a significant preference noted for the reference sample, which contained no added thiol. the three most used descriptors for the aroma of 2‐furanmethanethiol were burnt, then sulphurous, then coffee‐like.
Protein‐polysaccharide interactions: a new approach in food formulations
Authors: SAMANT S.K. , SINGHAL R.S. , KULKARNI P.R. , REGE D.V. 
Published: July 2010

SummaryFood is a complex and heterogeneous system containing many different chemical types and species. In a product consisting of proteins, lipids, carbohydrates and electrolytes, the interactions among various constituents need to be well balanced so that a stable system evolves. Such interactions have become the subject of interest to many food scientists and technologists. One can find some interesting reviews dealing with these interactions and their role in food product development (Waugh, 1954; Gurd & Wilcox, 1956; Bettelheim‐Jevons, 1958; Tolstoguzov et al., 1985).Polysaccharides, irrespective of their concentration, play a key role in determining food texture. Thickening, gelling and general hydrocolloid action are the most important, well recognized and widely used properties of polysaccharides in food product development. the charged polysaccharides have a special ability to interact with other food components such as other polysaccharides, proteins, lipids, and modify properties of foods (Steinhardt & Beychok, 1964; Blanshard, 1982; Keeney, 1982). In the present context, emphasis is given to protein‐polysaccharide interactions, their nature and effects in modifying properties of foods.
Sous vide cook‐chill technology
Authors: CHURCH IVOR J. , PARSONS ANTHONY L. 
Published: July 2010

SummaryCook‐chilled products are increasingly produced in the catering and food processing industries. It is claimed that the application of vacuum packaging followed by processing in‐pack (sous vide technology) improves both shelf life and eating quality, but in doing so presents an increased public health risk. This paper reviews the literature relating to the scientific basis of these claims. It demonstrates that, although they have some theoretical foundation, in practice they are unsubstantiated by research.
Development of a non‐isothermal method for determination of diffusional parameters
Authors: MOREIRA LÍLIA A. , OLIVEIRA FERNANDA A.R. , SILVA TERESA R. , OLIVEIRA JORGE C. 
Published: July 2010

SummaryA non‐isothermal method for determination of diffusional parameters was developed. the dependence of diffusivity on temperature was described by an Arrhenius type equation, with the pre‐exponential factor and the activation energy as parameters. These parameters were obtained by optimization of the fit between experimental and theoretical values, using the Simplex method of minimization. Equilibrium conditions were described with a constant unit partition coefficient. This model was applied to the diffusion of acetic acid into turnips. Results compared well with values obtained with the conventional method, using a set of experiments at isothermal conditions. the non‐isothermal method has significant advantages, namely the need for much less experimental data and better insight into the statistical significance of the results.
Thermal transition temperature of connective tissues from marinated spent hen drumsticks
Authors: KIJOWSKI JACEK 
Published: July 2010

SummaryDifferential scanning calorimetry (DSC) was used to evaluate the effects of marination on the thermal transition temperature of connective tissues from spent hen drumsticks. Samples were heated in the calorimeter from 20 to 90°C at 10°C min1. Collagen of untreated epimysium, tendon and skin exhibited denaturation temperatures of 69.9, 72.0 and 69.4°C, respectively. As a result of marinating the samples in 2% NaCl, 1.5% acetic or lactic acid solutions for 72 h, significant (P< 0.05) decreases in the denaturation temperature of collagen were observed. Significant reductions of thermal resistance and degradation of collagen were observed in samples marinated in acid solutions. the denaturation temperatures of collagen obtained for epimysium were between 39‐66°C and 38‐67°C for acetic acid and lactic acid treatments, respectively. the heat resistance of collagen was partially reversible after removal of salt or acid ions by dialysis with distilled water.
Citric acid lowers heat resistance of Clostridium sporogenes PA 3679 in HTST white asparagus purée
Authors: SANTOS M.H. SILLA , ZARZO J. TORRES , SANTAMARTA A. ARRANZ , TORAN M.J. PERIS 
Published: July 2010

SummaryThe heat resistance parameters (DT and z) of Clostridium sporogenes PA 3679 spores were determined from 121 to 145°C (HTST conditions) in Sørensen 0.067 M phosphate buffer (pH 7.0) and in asparagus puree at natural pH (5.8) and at increasing levels of acidification (pH 5.5, 5.0 and 4.5) using citric acid as acidulant. the thermal resistance of the spores was higher when suspended in phosphate buffer pH 7.0 than in asparagus puree at all pH levels. the DT values obtained in asparagus puree decreased as the acidification level of the heating medium was increased by the addition of citric acid. Hie most evident effect was observed at the lower temperatures assayed. There was a general increasing trend in the value of the z parameter as the pH level of the heating medium rose (zpH4.5= 12.9°C; ZpH7.0= 14.5°C). the differences found were significant between z values for pH 4.5 and those calculated for pH 5.8 and 7.0.
Comparison of microwave, conventional and combination heat treatments on wheat germ lipase activity
Authors: KERMASHA S. , BISAKOWSKI B. , RAMASWAMY H. , VOORT F. VAN DE 
Published: July 2010

SummaryCommercial wheat germ lipase inactivation was analysed at various temperatures with reference to conventional and microwave heating. A temperature controlled water‐bath was used for conventional heating. A custom designed microwave temperature control system was used to maintain test samples at selected temperatures either by full exposure to microwaves (microwave heating) or partial exposure by immersion in water (in a beaker) maintained at the desired temperature using the microwave oven (mixed mode). Lipase inactivation was analysed using first‐order kinetics resulting in activation energies (Ea) of 20.9, 25.4 and 18.7 kcal mole‐1 for the conventional, microwave and mixed mode heating, respectively. the activation energies of conventional and mixed mode heating were somewhat more comparable, while the microwave mode resulted in a slightly higher activation energy. the higher enzyme inactivation rate constants observed under microwave heating conditions were attributed to possible non‐thermal effects associated with microwave energy