bluuebunny/crossref_metadata_2025_split huggingface dataset:
Identification of irradiated spices with thermo‐and chemiluminescence measurements
Authors: HEIDE L. , BÖGL W. 
Published: July 2010

SummaryThermoluminescence and chemiluminescence intensities of twenty‐nine different spices were measured to determine whether the techniques could be used to detect if spices had been irradiated (10 kGy) and stored after irradiation. In each case it was possible to identify radiation treatment with 10 kGy by at least one of the two methods, if irradiation occurred 2–3 weeks prior to the examination. The luminescence effect from radiation treatment differs from spice to spice. Intensity increases in samples treated with 10 kGy vary between 1 (no effect) and about 1000 times compared with untreated samples. Thermoluminescence proved to be more useful than chemiluminescence, as with most spices radiation treatment could be identified after longer periods of time. A combined or simultaneous use of both techniques assures a rapid identification of radiation treatment in most of the examined spices. With the exception of garlic, onions, white and black pepper, the irradiated spices can be identified more than 6 months after irradiation. Some, curcuma, juniper berries, basil, chillis, paprika and celery, show increased luminescence intensities for a year or longer after irradiation.
Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates
Authors: ADAMS M. R. , COOKE R. D. , TWIDDY D. R. 
Published: July 2010

SummaryLactic fermented fish products are common in South East Asia. The composition and quality of the products vary considerably since they are usually produced on a small scale and the fermentation of the fish‐salt‐carbohydrate mixtures depends on the natural microflora. A minced fish‐salt‐glucose system was used to evaluate the factors that favour a rapid lactic fermentation. Studies with Lactobacillus plantarum and Pediococcus pentosaceus indicated that fermentation rates increase in the range 0–5% w/w of glucose or sucrose, whereas increasing the salt concentration from 0 to 6% slows the rate of pH decrease. Conditions of 1% salt and 4% glucose were used for subsequent studies. The nature of the gas atmosphere during incubation had little effect on fermentation rate and chemical modification of the initial substrate pH with lactic, acetic or citric acid did not assist the lactic fermentation. Incubation temperatures of 15, 24, 30 and 37°C were evaluated: the lactic acid bacterial count rarely exceeded the total spoiler count by more than ten‐fold during the first 2 days (although it subsequently increased). Consequently the objective of reducing the pH to below 4.5 within the first 2 days was difficult to achieve. The use of cooked fish minces gave only slight changes in the fermentation rate.
Parameters involved in the production of lactic acid preserved fish‐starchy substrate combinations
Authors: TWIDDY D. R. , CROSS S. J. , COOKE R. D. 
Published: July 2010

SummaryPreliminary studies based on a minced fish‐salt‐glucose system indicated that a rapid lactic acid fermentation i.e., pH decrease to less than 4.5 in the first 48 hr proved difficult to achieve. The use of rice or cassava as carbohydrate alternatives were evaluated with or without a 1‐day prefermentation (prior to admixing with the fish). Different carbohydrate: fish proportions were studied in the range 20–100% w/w of fish mince. The use of prefermented cassava (20% w/w) resulted in consistent, rapid fermentations; the pH decreasing to less than 4.5 and the lactic acid bacteria (LAB):spoiler ratio exceeding four log cycles of growth within 48 hr. The use of added low‐molecular weight sugar (e.g. 2% w/w glucose) in addition to the cassava is necessary to prevent undesirable pH increase after the first 2 days of fermentation. Inoculation studies with the common food pathogens Staphylococcus aureus, Salmonella typhimurium, Clostridium sporogenes and Escherichia coli indicated that these pathogens rapidly disappear during the fermentation.
Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products
Authors: DA PONTE D. J. B. , ROOZEN J. P. , PILNIK W. 
Published: July 2010

SummaryIota carrageenan, carboxymethyl cellulose and xanthan were used as additives (5 g/kg) in the manufacture of different types of minced fish products (fish chips and fish sticks). Samples of these products were stored at — 18°C and were evaluated at regular intervals for weight loss, fat uptake, physical properties, formation of dimethylamine and formaldehyde and sensory properties. All additions had a significant cryoprotective effect on weight loss and texture during frozen storage. Sensory attributes correlated well with the instrumental measurements of texture and weight loss. After 8 months of frozen storage, the fish chips with carboxymethyl cellulose and xanthan were significantly preferred to the controls. After 14 weeks of frozen storage, the fish sticks with iota carrageenan were not significantly preferred to the control. Xanthan was not a suitable additive for this type of product. Iota carrageenan, and to some extent carboxymethyl cellulose, decreased fat uptake during frying.
Effect of partial substitution of cow's milk with soymilk on yield and quality attributes of West African soft cheese
Authors: AWORH O. C. , ADEDEJI B. A. , NWANEKEZI E. C. 
Published: July 2010

Summary Warankasi, a soft unripened cheese, was made from milk containing up to 20% soymilk. The best cheeses were obtained from soymilk prepared by grinding in boiling water soybeans that had been preheated by dipping in hot water, 95–100°C, for 15–20 sec. Cheeses containing soymilk were comparable with controls made from whole cow's milk in yield, nitrogen and fat content, and flavour. Cheeses with up to 10% soymilk had a slight brownish colour, but overall acceptability was not impaired, relative to controls. Cheeses with 20% soymilk were acceptable although inferior to controls.
Post‐denaturational exothermic transition in soya isolate
Authors: SHEARD P. R. , LEDWARD D. A. , MITCHELL J. R. 
Published: July 2010

SummaryA previously unreported exothermic transition has been observed in soya isolate following the normal endothermic transitions associated with the denaturation of the 7S and 11S globulins.The concentration dependence of the peak temperature (Tm) and enthalpy (δH) of the transition has been investigated using differential scanning calorimetry. At high moisture contents (> 90%) the enthalpy associated with the transition is large, compared to the denaturational enthalpy of the 7S and 11S globulins. There is little trace of the peak at moisture contents below 70%.
Functional aspects of blood plasma proteins.
Authors: HOWELL N. K. , LAWRIE R. A. 
Published: July 2010

SummaryThe viscosity of solutions (6% w/w protein in 45% sucrose) of porcine and bovine whole blood plasma, porcine serum and porcine plasma fractions exhibited Newtonian behaviour between 20°C and 73°C. On further heating, the viscosity of these solutions increased exponentially producing a reversible gel structure at 76°C and an irreversible gel at 79°C. In contrast, egg albumen protein solutions indicated a relatively low initial viscosity but started to thicken at 65°C, forming reversible gels at 73°C and irreversible gels at 76°C. The viscosity of the egg albumen protein solutions was similar to that of the serum proteins and plasma protein fractions and less than that of whole plasma protein solutions. Viscosities lower than expected were exhibited by mixtures of whole porcine or bovine plasma and egg albumen proteins. However, synergistic interaction between the proteins of egg albumen and porcine plasma fraction I and fraction III (albumin) and porcine serum occurred at high temperatures of heating.
Improved heat exchanger networks for energy conservation in palm oil refineries
Authors: WOOD R. M. , HASAN M. 
Published: July 2010

SummaryIn designing a network of heat exchangers for the recovery of waste heat, there is usually a‘pinch’ at which the minimum approach temperature difference limits energy recovery. Pinch technology emphasizes the importance of utility targets, which are independent of the network design, and so allow a very useful comparison with the utility requirements of actual networks. The design of a heat recovery network of exchangers used in palm oil refining has been examined using such pinch technology targeting procedures. The network was found to be well designed for the situation where steam is a cheaper utility than hot oil. As this was not the case, improved networks were designed. These allowed a significant reduction in heat exchanger surface area for the same energy consumption, or a 25% reduction in energy consumption for a modest increase in network area of about 10%.
Ethanol extraction of red peppers: kinetic studies and microstructure
Authors: AGUILERA J. M. , ESCOBAR G. A. , DELVALLE J. M. , SAN MARTIN R. 
Published: July 2010

SummaryA three‐parameter kinetic equation was developed for ethanol extraction of oleoresin from dry red peppers under different solute to solvent ratios, particle sizes and condition of structural damage. The model distinguished two main mechanisms of extraction: a fast, washing step and a diffusion‐controlled process. Flaking and, to a lesser extent, blanching induced significant cellular damage resulting in more oleoresin being washed, a faster extraction rate and a higher final concentration in the solvent, compared to untreated material. The activation energy for extraction derived from the study was 6.1 kcal/mol, typical of diffusion‐controlled processes. Light micrographs related microstructure to variations in extraction parameters.
Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers
Authors: GAMBLE M. H. , RICE P. , SELMAN J. D. 
Published: July 2010

SummaryThe variations in moisture content and oil content of samples of 1.5‐mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C. The loss of moisture and the uptake of oil were found to be interrelated and both were linear functions of the square root of frying time. Within the temperature range examined, moisture loss and oil uptake were found to be independent of frying temperature. From the data and visual observations the mechanism of moisture loss and its influence on oil content in the final product were discussed. Suggestions are made for means of reducing the total oil content by modifications in the frying process.
Processing date varieties into pickles
Authors: KHATCHADOURIAN H. A. , SAWAYA W. N. , AYAZ M. , AL‐MOHAMMAD M. M. 
Published: July 2010

SummaryThree major Saudi Arabian date varieties (Nabbut Ghrein, Miskani and Hulwa) were processed into pickles. Miskani dates were also pickled after 2 months' storage in brine. Titratable acidity, pH, total soluble solids, sucrose and reducing sugars were measured. All varieties processed fresh at different initial acidity levels and after different heat treatments were equally acceptable. Pickles produced from stored dates were less acceptable.
Kinetics of ascorbic acid degradation in potato blanching
Authors: KINCAL N. SUZAN , GIRAY Çigdem 
Published: July 2010

SummaryDegradation kinetics of ascorbic acid was investigated on potato strips wrapped in aluminium foil and blanched for 5–60 min at different temperatures between 65°C and 100°C. The results confirmed that first order kinetics is adequate in describing the degradation reaction. The value of the rate constant was found to pass through a maximum at 85–90°C, indicating the inactivation of oxidative enzymes around these temperatures. Comparison of the degradation losses based on the present investigation with results on total loss of ascorbic acid during blanching reported in the literature showed that thermal degradation accounts for a considerable portion of the total loss.
Iron complexation to carboxyl groups in a bovine serum albumin digest
Authors: SHEARS G. E. , LEDWARD D. A. , NEALE R. J. 
Published: July 2010

SummaryProtein is known to aid iron absorption from foods. The possible complexation occurring between iron and an in‐vitro protein digest was studied by pH titration and by measuring the concentration of sulphydryl, amino and carboxyl groups in the presence and absence of ferrous and ferric iron. Complexation of iron was shown to occur with the protein digestion products and the carboxyl groups were identified as a site of complexation.
Comparison of several blanching methods on the texture and ascorbic acid content of frozen potatoes
Authors: CANET W. , HILL MARGARET A. 
Published: July 2010

SummaryThe effect of stepwise blanching and a mixed method, in which the first step of the stepwise blanching was replaced by a short microwave treatment, have been compared with the conventional process for blanching potatoes for freezing with respect to physical and sensory properties, and ascorbic acid content. After freezing and reheating the mixed method produced a similar texture to that obtained with stepwise blanching, and both were significantly better than conventional blanching. The mixed method shortened the process time and improved retention of ascorbic acid.
In‐vitro heat denaturation of Clostridium botulinum toxins types A, B and C
Authors: SMART J. L. , RUSH P. A. J. 
Published: July 2010

SummaryUnder standard conditions the effects of heat on Clostridium botulinum toxins types A, B and C were essentially similar. Heat treatments based on existing extensive data for types A and B toxins should be effective against type C toxin for which there is no such information.
Causes of spoilage of thermally processed fish in Morocco
Authors: ABABOUCH L. , CHOUGUER L. , BUSTA F. F. 
Published: July 2010

SummaryOf 946 cans of fish suspected of being spoiled, which were collected from local stores and canneries in Morocco, 484 cans (51%) had major container defects. Leaking seams at the manufacturer's end and droops and vees on the canner's end were the most prevalent defects (36 and 28%, respectively). Upon microbiological analysis of 256 cans, viable micro‐organisms were recovered from 168 cans, of which 72% contained typical leaker spoilage organisms, while 28% contained typical underprocessing spoilage organisms. Thermophilic organisms were found in association with other organisms in half of the cans. The more severe the swell, the greater were the chances of recovering micro‐organisms. The scoring system of Davidson & Pflug (1981) indicated that 16% and 71% of the cans had seams of questionable and poor quality, respectively, and these had a potential for leakage. The most probable cause for spoilage was determined: leakage, 80%; non‐microbial swells, 10%; underprocessing, 10%.
Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non‐volatile and volatile amines
Authors: FERNÁNDEZ‐SALGUERO J. , MACKIE I. M. 
Published: July 2010

SummaryThe concentrations of the non‐volatile and volatile amines that formed in herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) during storage as fillets and as whole fish in ice and at 5°C were determined. Comparison of the rates of formation of the major non‐volatile amines (histamine, cadaverine and putrescine) and trimethylamine showed that haddock fillets deteriorated more rapidly than the whole gutted fish and that ungutted herring spoiled more rapidly than fillets. The value of amines as indices of spoilage in fish is discussed.
Heat stability of soluble and ionically bound peroxidases extracted from apples
Authors: MOULDING PATRICIA H. , GRANT H. F. , McLELLAN K. M. , ROBINSON D. S. 
Published: July 2010

SummarySoluble and ionically bound peroxidases were extracted from apple peel and apple pulp, and activities were measured; most occurred in the soluble fraction of peel. The soluble peroxidases consisted of both cationic and anionic types of isoenzymes, whereas those ionically bound were solely cationic. Five different isoperoxidases were found by isoelectric focussing. The soluble extract of apple pulp contained the most heat stable peroxidases. After heat treatment of extracts some activity regenerated. The pH optima for the mixed peroxidases in extracts were pH 5.0 to 6.0. A commercial fresh apple juice was found to contain a small amount of peroxidase activity when assayed at pH 6.0.
Glutamic acid reactivity in heated protein and protein‐alginate mixtures
Authors: OATES C. G. , LEDWARD D. A. , MITCHELL J. R. , HODGSON I. 
Published: July 2010

SummaryWhen heated at 185°C for 35 min, only soya and gluten (out of seven proteins tested) produced measurable quantities of additional water. In the presence of 2% manucol DM (an alginate rich in mannuronic acid residues), the formation of water was markedly increased in the soya and gluten samples but not in the other proteins. Amino acid analysis showed that on heating soya in the presence of manucol DM, the glutamic acid content decreased whilst the aspartic acid content increased. When manugel GMB (an alginate rich in guluronic acid residues) was heated with soya, no loss of glutamic acid was observed and no additional water was formed. Experiments with single acids confirmed that the reaction giving rise to the formation of water primarily involved glutamic acid. The chemical reactivity of glutamic acid with alginates rich in mannuronic acid residues explains the well‐established effect of this type of polysaccharide in extrusion processing. In addition, the apparent reactivity of glutamic acid residues in these types of reactions may be a possible reason for the ease with which soya and gluten (proteins rich in glutamic acid residues) can be extruded, while proteins with less of these residues are more difficult to extrude.
Revised PEC method for measuring water activity
Authors: PALACHA Z. , FLINK J. M. 
Published: July 2010

SummaryThe Proximity Equilibration Cell (PEC) method of Lenart & Flink (1983) for measuring water activity (aw) in foods was revised by improving equilibration cell design and cell handling procedures. Calibration methods were changed to eliminate time and temperature variation effects on measured (aw). The PEC cells are inexpensive, easy to use and can measure aw over the range 0.4–1.0, although accuracy is greatly improved above 0.6. In a study of osmotic concentration of apple (Palacha & Flink, 1987) over 1000 aw measurements were made over a 3‐month period. Values of aw for raw apple (0.985) and sucrose osmosis solutions were in good agreement with literature values.
Solid fat content determination using ultrasonic velocity measurements
Authors: McCLEMENTS D. J. , POVEY M. J. W. 
Published: July 2010

SummaryThe ultrasonic group velocity has been measured through 0–20% mass fraction samples of tristearin, tripalmitin, trilaurin and 1‐oleodipalmitin suspended in paraffin oil at 25°C and 1 MHz. For tristearin, tripalmitin and trilaurin there is an increase of about 3.1 m/sec per 1% increase in insoluble triglyceride in suspension. For trilaurin and 1‐oleodipalmitin there is a slight decrease in velocity with increasing soluble triglyceride. The technique may, therefore, prove useful for determination of solubilities of triglycerides in suspension, as well as for determining solid fat contents. For the tristearin/paraffin oil suspensions there is a good correlation between the solid content added and that predicted by a theoretical formula available in the literature (correlation = 0.998 for twenty samples). The reproducibility of the solid fat content determination is 0.2%, the accuracy is about 0.6%. The technique is easily automated, cheap, accurate, rapid and non‐intrusive and should, therefore, prove useful both as an in‐line quality control monitoring device and as a new instrumental technique for research applications.
Study of reaction rates of the antioxidants gallic acid, BHT and BHA using the technique of pulse radiolysis
Authors: RICHARDS J. T. , ADAMS F. A. 
Published: July 2010

SummaryThe technique of pulse radiolysis was used to investigate the antioxidant capabilities of gallic acid, t‐butylhydroxyanisole (BHA) and t‐butylhydroxytoluene (BHT), in terms of the rate constant for the repair of an irradiation induced tryptophan radical (trp) by the antioxidant. The natural antioxidant gallic acid was soluble in water whereas BHA and BHT were dispersed in SDS micelles. The problem raised by having two dispersal systems is discussed when the reaction rates are to be compared.
Gas chromatographic method for the determination of volatile amines in seafoods
Authors: MARTIN R. I. PEREZ , FRANCO J. M. , MOLIST P. , GALLARDO J. M. 
Published: July 2010

SummaryA method of quantitative analysis of trimethylamine (TMA) and dimethylamine (DMA) in seafoods by gas chromatography (GC) was developed. The amines are separated by using a precolumn of Chromosorb 103 with a main column of Carbopack coated with Carbowax 20M and KOH: a flame ionization detector (FID) and a nitrogen‐phosphorous‐specific flame ionization detector (NPFID) were used. The effectiveness of the procedure was demonstrated on selected seafood samples.
Some effects of modified‐atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage life of chilled potato strips
Authors: O'BEIRNE D. , BALLANTYNE ALISON 
Published: July 2010

SummaryA modified‐atmosphere packaging system for chilled fresh potato strips, which rapidly produced oxygen levels < 3%, was identified. This system enclosed the strips within 25 μ low density polyethylene film heat sealed to a fibre tray lined with Surlyn‐PVdC‐Surlyn, and the package flushed with an initial atmosphere of 5% O2, 10% CO2. An equilibrium‐modified atmosphere of 3–4% CO2, 1–2% O2 was established after 3 days' storage at 5°C. This modified‐atmosphere package, used in combination with dipping of potato strips in a 10% ascorbic acid solution, inhibited enzymatic discoloration for 1 week at 5°C. Vacuum packaging within a Surlyn/PVdC‐coated polyester film, with or without dipping in ascorbic acid solution, inhibited discoloration of chilled potato strips stored at 5°C for at least 2 weeks.
Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheeses
Authors: ALONSO L. , JUÁREZ M. , RAMOS M. , MARTÍN‐ALVAREZ P. J. 
Published: July 2010

SummaryThe physicochemical and organoleptic characteristics of two batches of Cabrales cheese, stored at −20°C for 4 and 8 months, respectively, were studied during subsequent ripening. Frozen storage did not result in significant alterations in overall compositional, rheological and sensory properties or the level of lipolysis. The extent of proteolysis was slightly lower in the cheeses frozen prior to ripening.
Effect of pre‐fry drying of oil uptake and distribution in potato crisp manufacture
Authors: GAMBLE M. H. , RICE P. 
Published: July 2010

SummaryMicrowave, hot air (40 and 105°C) and freeze drying were used to remove varying amounts of moisture from 1.3 mm thick potato slices. The partially dried slices were then fried in oil at 165°C either for a constant 2 min or a variable frying time based on the amount of pre‐drying. The microwave and hot air treatments resulted in a reduction in the final oil content, which was related to the degree of pre‐fry drying. Freeze drying resulted in an increase in the oil content, again related to the initial moisture reduction. Oil distribution at the microscopic and macroscopic level was determined and found to be related to the initial moisture distribution in the slice. It is suggested that pre‐fry drying may be a more successful point of influence than post‐fry treatment in the manufacture of a‘lower fat crisp’.