bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat Joints
Authors: BURFOOT D. , SELF K. P. , HUDSON W. R. , WILKINS T. J. , JAMES S. J. 
Published: July 2010

SummaryThis study compares the heating and cooling times of and mass losses from meat joints in three systems: convective air, water immersion and pressure/vacuum. Cooling times were compared with the UK Department of Health (DoH, 1989) guidelines which state that joints should be cooled to 10°C or below in less than 150 min.Five types of joint were used: 50‐mm thick (0.94kg) slabs of beef m. semitendinosus, 2.7kg rolled beef forequarter and silverside, 6.4kg rolled turkey and 7.1kg boned‐out ham joints. Six replicates of all joints were cooked from 5 to 75°C (beef), 80°C (ham) or 85°C (turkey) and then cooled to a maximum internal temperature of 10°C.Average cooking times for convection, immersion and pressure were 263, 278 and 135 min, respectively. Average cooling times for convection, immersion and vacuum were 433, 298 and 50 min, respectively. Vacuum cooling times did not depend on joint size but may have been affected by porosity of the meat. The DoH guidelines could be achieved by immersion or vacuum methods when cooling the small beef slabs but only vacuum cooling was sufficiently rapid when cooling the larger joints.Mass losses due to pressure cooking (mean 37.4%) were greater than those during convection heating (28.9%). Vacuum cooling resulted in an average mass loss of 8.2% but losses were smaller after convection cooling (2.5%). Average total viable counts (log10 no. of bacteria cm−2) after processing and 12h storage were 1.0 at both the surface and interior.
Co‐trial on ESR identification and estimates of γ‐ray and electron absorbed doses given to meat and bones
Authors: DESROSIERS M. F. , McLAUGHLIN W. L. , SHEAHEN L. A. , DODD N. J. F. , LEA J. S. , EVANS J. C. , ROWLANDS C. C. , RAFFI J. J. , AGNEL J.‐P. L. 
Published: July 2010

SummaryA multinational co‐trial was organized to determine if electron spin resonance (ESR) spectroscopy could be used to monitor foods exposed to ionizing radiation. The bones of chicken legs, frog legs and pork rib bones were prepared and distributed as unknowns to the participating laboratories. In every instance, non‐irradiated bones were correctly identified as such. Moreover, irradiated bones were not only correctly identified, but relatively good estimates of the absorbed dose were obtained. An intercomparison of the different approaches used by each laboratory is discussed, and recommendations for future trials are presented.
Evaluation of force deformation data as indices to hydrocolloid gel strength and perceived texture
Authors: NUSSINOVITCH A. , KOPELMAN I. J. , MIZRAHI S. 
Published: July 2010

SummaryYield stress and differential strain have been tested as indices to compare the strength of three different gelling systems with a wide range of mechanical behaviour. Differential strain index was useful because it requires only simple and inexpensive equipment to measure strain on increasing force from 1 to 2 N and it correlates well with yield stress and with several sensory textural attributes. Furthermore, it could be used on gels that do not fracture under normal compression tests, and which cannot be characterized by yield stress. However, in other cases, yield stress is interchangeable with the differential strain index.
Formulation and shelf‐life of a bottled pawpaw juice beverage
Authors: OKOLI E. C. , EZENWEKE L. O. 
Published: July 2010

SummaryA simple procedure was developed for production of bottled pawpaw beverage juice by peeling and macerating peeled tissue in 25% water, straining through a 0.8‐mm sieve, adjustment of juice pH with citric acid and flavour adjustment with sucrose. Fresh juice was optimized for acceptability at pH 3.9 and 10% (w/w) sucrose. Heating for 6 min at 72.2°C was required to achieve commercial pasteurization. Samples of juice were prepared with no preservative, and containing sodium benzoate (125mg/100ml), sodium metabisulphite (50mg/100ml) and sodium metabisulphite/sodium benzoate combination (25mg and 60mg/100ml) for trials in which acceptability, pH, specific gravity, brix, total acidity, vitamin C and biomass concentrations were measured over 90 weeks storage at 10°C and 30.2°C. Sodium benzoate alone extended the shelf‐life at 30°C up to 80 weeks but the other preservatives were not effective after 20 weeks. The control juice was already deteriorating by 10 weeks at 30°C. At 10°C all preserved samples were stable up to 80 weeks, although the control deteriorated rapidly after 20 weeks.
Review: Enzyme inactivation during heat processing of food‐stuffs
Authors: ADAMS J. B. 
Published: July 2010

SummaryEnzyme inactivation during heat processing is reviewed with regard to fundamental aspects (structure, thermodynamics and kinetics), mathematical models and the relationship between enzyme activity and food quality. Enzyme stability is related to enzyme structure and to factors in the microenvironment. Kinetics of inactivation are categorized with respect to reaction order and two models are briefly discussed which describe the variation of inactivation rates with temperature. The determination of accurate kinetic parameters is emphasized where the objective is to develop mathematical models of enzyme inactivation in real foods. The value of modelling inactivation is assessed. Enzymes having effects on sensory quality are reviewed with particular emphasis on those enzymes which influence flavour, through lipid degradation, and those which affect texture by catalysing the breakdown of starch, pectin or protein.
Review: Thermal stability of carthamin bound to insoluble polymers – effects of pH and organic and inorganic compounds
Authors: SAITO K. , FUKUSHIMA A. 
Published: July 2010

SummaryCarthamin was adsorbed onto cellulose, cellulose derivatives, collagen and other polymers and the stability of the bound pigment examined as a function of buffer compositions, pH, the presence of metal ions or organic compounds, temperature and pressure. Free carthamin was labile, especially in aqueous solutions, while bound carthamin remained stable when heated in an oven or retort for 1h at 80‐120°C at 1.0‐2.1 atm. High buffer concentration was necessary for carthamin stability, but at high temperature and high pressure, stability greatly decreased in the presence of water. Metal ions or organic food ingredients had little effect. Basic conditions were also undesirable for preservation of the pigment on insoluble polymers. The results indicate that the bound carthamin has potential as a red‐colouring agent for some processed foods.
Effect of safflower protein isolates on cookie characteristics
Authors: ORDORICA‐FALOMIR C. , PAREDES‐LÓPEZ O. 
Published: July 2010

SummarySafflower protein isolates prepared by micellization (MP) and isoelectric precipitation (IP) were incorporated into sugar cookies. A commercial soybean protein isolate was used as reference. The amount of protein isolate added was that needed to increase the protein content of wheat flour by 20, 40 and 60%. Physical and sensory properties of the products were not significantly (P > 0.05) affected by fortification with safflower protein prepared by MP, whereas some deterioration of these properties was observed when IP and soybean isolates were used.
Effect of moisture content on flow behaviour of molten soy‐protein isolate under an elevated temperature
Authors: FUJIO Y. , HAYASHI N. , HAYAKAWA I. 
Published: July 2010

SummaryThe flow behaviour of molten soy‐protein isolate (SPI) with moisture content ranging from 17 to 41% was measured with a capillary rheometer under an elevated temperature of 140°C. The flow‐starting temperature of SPI under 90 MPa pressure was inversely proportional to the moisture content. The relationship between flow rate and pressure drop for a molten SPI with 17‐35% moisture was non‐linear on a log‐log scale, while it was linear for a molten SPI with 41% moisture. Based on these results, the shear characteristic of a molten SPI with 41% moisture can be classified as a power‐law fluid with a flow behaviour index of 0.3. However, a molten SPI with 17‐35% moisture may be classified as an unknown type of non‐Bingham plastic.
Factors influencing the particle size distribution of flaked meat. II. Effect of aperture size, number of cutting stations, rotational speed and impeller design
Authors: SHEARD P. R. , FOSTER‐SMITH A. , JOLLEY P. D. 
Published: July 2010

SummaryDiced steer flank and brisket were flaked at a nominal temperature of ‐4.0°C to investigate the effects of rotational speed (3360 or 5250 r.p.m.), two different impeller designs, aperture size (1.5, 6.1 and 19.0mm) and number of cutting stations on the resulting particle size distribution, measured using video image analysis. Changes in ice content and enthalpy were also calculated from measurements of temperature before and after flaking.The amount of ice which melted, and the corresponding enthalpy change, was significantly greater for the smaller aperture sizes, and the higher speeds.Of the four factors investigated, the most important influence on particle size was that of aperture size. However, under some conditions, the number of cutting stations and the rotational speed also influenced the resulting particle size characteristics, most notably in producing thinner particles.
The effect of natural or artificial casing on the ripening and sensory quality of a mould‐covered dry sausage
Authors: RONCALES P. , AGUILERA M. , BELTRAN J. A. , JAIME I. , PEIRO J. M. 
Published: July 2010

SummaryExperiments were performed in which the same ingredients were stuffed in either natural pork casing or in an artificial collagen casing. A small‐diameter coarse and mouldy salami, known as ‘fuet’, was tested.Ripening parameters showed few differences; water content, non‐protein nitrogen, free fatty acids and superficial mould counts were similar, while pH was clearly higher after the fifth day in natural casing, and counts of yeasts were larger in the artificial one. Microscopic observation of cross‐sections has shown a greater colonization of natural casing tissue by moulds. Sensory quality scores for natural casing salami were higher in almost all attributes except for ease of skin peeling. Differences were especially evident in aroma‐related ratings and in overall acceptability. It was concluded that a higher pH due to a deeper and larger colonization of skin tissue by moulds could be responsible for the superior sensory quality of sausages stuffed in natural casing.
Water vapour sorption isotherms of two cake mixes and their components
Authors: LEIRAS M. C. , IGLESIAS H. A. 
Published: July 2010

SummaryThe water vapour sorption isotherms of two cake mixes and of their ingredients were measured to test whether isotherms of mixes could be predicted from those of the ingredients with sufficient accuracy for practical use. Their composition, mainly wheat flour and sugar, accounts for BET type II behaviour up to aw of 0.75, and type III above. Prediction was very poor above 0.75 because of interactions between components, and possibly useful below 0.75, which is the region of greatest interest for defining packaging and storage conditions to maximize shelf‐life of such products.
Measurement of water activity with an electric hygrometer
Authors: STEKELENBURG F. K. , LABOTS H. 
Published: July 2010

SummarySpecific problems arising from the use of an electric hygrometer for measurement of water activity (aw) are the equilibration period, the calibration of the sensors and the influence of temperature on the values measured in saturated salt solutions and meat products. The instrument proved to be a simple, rapid and reliable means of measuring aw values, provided some precautions are taken.
Short communication: Effect of pre‐soaking on the rate of thermal softening of soybeans
Authors: GANDHI A. P. , BOURNE M. C. 
Published: July 2010

SummaryWhole soybeans and dehulled soybean cotyledons were soaked in water at ambient temperature for 0, 8 and 12h then cooked in boiling water at atmospheric pressure for up to 6h. In every case there was an initial rapid rate of softening followed by progressively slower softening until, after about 3h, there was little change in firmness. The kinetics of softening of every sample was consistent with the two substrate theory of thermal softening. The firmness ranking in descending order after 15 min cooking was no soak, whole beans > 12h, soak cotyledons > no soak, cotyledons > 8h soak, whole beans > 12h soak, whole beans. This ranking was maintained for the entire cooking period. For whole beans the soaked samples were less firm than the unsoaked samples while for the cotyledons the soaked samples were more firm than the unsoaked. This reversal in behaviour may be caused by the seed coat (skin) retarding the imbibition of water in the whole beans thus delaying the onset of enzyme activity in the bean tissue.
Quality attributes of four rice varieties
Authors: KHAN T. N. , REDDY N. S. 
Published: July 2010

SummaryThe physico‐chemical characteristics, and cooking, eating, milling and nutritive qualities of four varities of rice were measured and wide varietal differences were observed.There was little variation in gel consistency and gelatinization temperature, but there were marked differences in water absorption, volume expansion and percentage of leach loss.Eating characteristics of one variety (Ambemohar) were less acceptable than in the other three, and one (MAU‐Sel‐9) had a much higher protein content than the others.On the whole, the quality of MAU‐Sel‐9 was found to be superior to the other three varieties of rice.
The effect of low‐ or non‐sweet additives on the stability of protein functional properties of frozen cod surimi
Authors: SYCH J. , LACROIX C. , ADAMBOUNOU L. T. , CASTAIGNE F. 
Published: July 2010

SummaryThe cryoprotective effect of low‐ or non‐sweet additives, PalatinitR, PolydextroseR, casein hydrolysate and fish protein hydrolysate (at 8% w/w) as well as lactitol (at 4% and 8% w/w) were compared to an industrial control containing sucrose/sorbitol (8% w/w) and a control without additive in cod surimi stored at –20°C for 4 months. Freeze‐induced protein denaturation was evaluated monthly by salt extractable protein and differential scanning calorimetry analyses of surimi followed by texture and expressible moisture analyses of surimi cooked gels. Results revealed that protein functionality was similarly maintained during frozen storage by lactitol, PalatinitR and PolydextroseR when incorporated in cod surimi at the 8% level. Surimi gels could be produced with textural attributes comparable to 8% w/w sucrose/sorbitol surimi gels, and the level of lactitol in cod surimi could be reduced to 4% w/w without significant alteration of cryoprotection. Some benefits in gel‐forming properties were obtained by adding 8% casein hydrolysate to cod surimi.
Effect of temperature on the particle size distribution of flake‐cut meat
Authors: SHEARD P. R. , JOLLEY P. D. , RUSH P. A. J. 
Published: July 2010

SummaryDiced forequarter beef was flaked through a 12.9‐mm aperture at 1°C intervals between –2 and – 7°C. Size measurements made using video image analysis showed that temperature had a marked influence on particle size, with lower temperatures resulting in more and thinner particles with a greater surface area than those produced at higher temperatures.It is argued that changes in particle size with temperature cannot be explained simply on the basis of ice content alone and that other factors, such as the viscosity of the unfrozen fluid, also influence the mechanical properties of the meat.
The response of unripe Conference pears to modified atmosphere retail packaging
Authors: GEESON J. D. , GENGE PIA M. , SMITH S. M. , SHARPLES R. O. 
Published: July 2010

SummaryUnripe green Conference pears with initial firmness values of 46–55 N were sealed in modified atmosphere (MA) low density polyethylene (LDPE, 30μ) pillow packs and in perforated control packs on three dates during 1985–1986. Changes in pack atmosphere composition, skin chlorophyll content, flesh firmness and sensory quality were monitored during 14–20 days simulated shelf‐life at 20°C. In MA packs, equilibrated atmospheres containing 5–9% CO2 and < 5% O2 developed within c. 3 days. Chlorophyll degradation was completely inhibited by MA and resumed when packs were perforated, but MA only partially retarded the rate of flesh softening. Variations in the rate of ripening changes in duplicate MA packs could not be explained simply by differences in pack atmospheres. Furthermore, pears retarded by MA packaging failed to develop the normal sweet, aromatic flavour and succulent, juicy texture of ‘eating‐ripe’ fruit, even when the packs were perforated after 4 days.The differences in the responses of pears and apples to MA packaging, and the limitations of using this technique for the commercial marketing of English pears are discussed.
Cause of and methods to reduce methanol content of Tsicoudia, Tsipouro and Ouzo
Authors: KANA K. , KANELLAKI M. , PAPADIMITRIOU A. , KOUTINAS A. A. 
Published: July 2010

SummaryMethanol of Greek beverages Tsicoudia, Tsipouro and Ouzo was determined. Most grape cultivars gave 700‐1700mgl‐1 methanol in Tsicoudia and Tsipouro. Grapes Liatico, Sultana and Cardinal usually produce less than 1000mgl‐1. Methanol in products obtained by single distillation of wines was lower than 31% of the concentration in products obtained from wines fermented and distilled in the presence of grape skins. Heat treatment of must also further reduced methanol when heat was applied to must in the absence of grape skins. Double distillation and rejection of the first part of distillate did not result in any reduction of methanol.
A clouding agent based on modified soy protein
Authors: GARTI N. , ASERIN A. , AZARIA D. 
Published: July 2010

SummarySeveral food proteins, together with some naturally occurring water‐soluble gums (viscosity builders) and lecithin, are evaluated as clouding agents for formulated orange drinks. The use of these three types of natural products represents a significant advantage over the present formulations in which synthetic emulsifiers and weighting agents are used.The effects of concentration of each of the above ingredients, pH, temperature and mode of preparation are explored and related to cloud stability, droplet size distribution and the opacity of the emulsion both in concentrated and diluted formulations. A mechanism for protein adsorption onto the droplets is suggested.
Thermal stability of fish myofibrils: a differential scanning calorimetric study
Authors: HOWELL B. K. , MATTHEWS A. D. , DONNELLY A. P. 
Published: July 2010

SummaryThe variation in myofibrillar protein thermostability was compared for various fish species, using differential scanning calorimetry. The tropical fish, catfish (Clarius gariepinus), carp (Cyprinus carpio), Nile perch (Lates niloticus), red snapper (Lutianus sebae), red mullet (Parpeneus barberinus), sea bream (Gymnocranius rivalatus), and cold‐water reared trout (Salmo gairdneri) and cod (Gadus morhua) were analysed. Onset temperature of myofibrillar protein denaturation occurred at up to 11°C higher for tropical species (43.5°C, catfish), than cod (32.6°C) at pH 7 and low ionic strength (I). As pH (6.0‐8.0) and I (0.05‐1.00) were increased, thermal denaturation temperatures of myosins from tropical, but not cold‐water, species decreased. Enthalpies of myofibrillar denaturation decreased for all species with increasing pH and I. Only one thermal transition was detected for myosin at pH 6 and low I, increasing to three as pH and I were increased. Changes in thermal characteristics of myosin subunits over iced and frozen storage suggest more rapid deterioration in cold‐water than in tropical fish. The differences in myofibrillar stability of fish from different habitat temperatures have implications for the processing and storage of tropical fish.
INT reduction as a basis for determining bakers' yeast viability
Authors: BITTON G. , IVANOFF D. B. , KOOPMAN B. 
Published: July 2010

SummaryTwo rapid and simple methods for determining the reduction of 2‐(p‐iodophenyl)‐3‐(p‐nitrophenyl)‐5‐phenyltetrazolium chloride (INT) to INT‐formazan by bakers' yeast were compared. The first method involves counting with a light microscope the number of yeast cells containing INT‐formazan crystals. In the second method, INT‐formazan is extracted from cells retained on membrane filters, using dimethyl sulphoxide. The INT‐formazan is then quantitated by absorption spectrophotometry. Several brands of bakers' yeast of various ages were tested. Results obtained with the two methods were closely correlated. The extraction method is the more rapid and convenient of the two assays investigated and may be used to follow change in activity with time, compare various yeast brands or investigate the effect of various environmental conditions on yeast INT‐dehydrogenase activity.
The composition of the fatty acids and aldehydes of the ethanolamine and choline phospholipids of various meats
Authors: FOGERTY A. C. , WHITFIELD F. B. , SVORONOS D. , FORD G. L. 
Published: July 2010

SummaryThe ethanolamine phospholipids of beef, lamb, pork and chicken examined in this study contained over 40% of ethanolamine plasmalogen, whereas fish contained only 13%. The level of choline plasmalogen in choline phospholipids was less than 1% in fish and ranged from 10 to 30% in the other four meats. Palmitaldehyde was the major fatty aldehyde in the choline plasmalogens of beef, lamb, pork and chicken (65–80% of total aldehydes), but was present at lower levels in the ethanolamine plasmalogens. The per cent fatty acid compositions of phosphatidylethanolamine and the corresponding ethanolamine plasmalogen were very similar, being typically low in palmitic acid but very high (56–74%) in polyunsaturated fatty acids. The fatty acids of the choline plasmalogens contained more polyunsaturated fatty acids than the corresponding phosphatidyl cholines, but at lower levels than in the fatty acids of the ethanolamine phospholipids.
Fluorimetry via a quartz‐glass rod for predicting the skin content and processing characteristics of poultry meat slurry
Authors: SWATLAND H. J. , BARBUT S. 
Published: July 2010

SummaryCollagen fluorescence in comminuted mixtures of chicken skin and muscle was measured through a quartz‐glass rod. High proportions of skin decreased the gel strength of the cooked product (r=—0.99, P < 0.005), caused higher cooking losses (r = 0.99, P < 0.005) and decreased the fluid‐holding capacity measured by centri‐fugation (r=—0.92, P < 0.005). Fluorescence intensity was strongly correlated with skin content (r<0.99 from 460 to 510 nm) and, thus, was strongly correlated with gel strength, cooking losses and fluid‐holding capacity.