bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of vacuum cooling on mushroom browning
Authors: BURTON K. S. , FROST C. E. , ATKEY P. T. 
Published: July 2010

SummaryThe effects of two cooling methods and two storage temperatures on mushroom quality, anatomy and weight loss were compared. Mushroom quality was assessed as a function of cap browning and hyphal structure. Storage of mushrooms at 5°C conserved quality and reduced weight loss as compared with those stored at 18°C. No differences in quality or hyphal structure were found between vacuum and conventionally cooled mushrooms when subsequently held at 5°C; when cool storage was followed by a period at 18°C, vacuum‐cooled mushrooms were significantly better with regard to colour (enzymic browning) than those conventionally cooled. The rate of weight loss during storage at 5°C was greater for vacuum‐cooled than conventionally cooled mushrooms.
Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheeses
Authors: ZUBER F. , MÉGARD D. , CHEFTEL J. C. 
Published: July 2010

SummaryProcessed cheese was prepared batchwise and by extrusion cooking. The cheddar‐based cheese mix contained varying amounts of polyphosphate ions, rework, lipids, water and/or non cheese proteins. The extrusion conditions (barrel temperatures, screw speed and screw profile) were also varied. The texture, structure and colour characteristics of batch and extrusion‐processed cheeses were evaluated using penetrometry, scanning electron microscopy and reflectance measurements. The degree of fat emulsification was assessed and the proportion of casein nitrogen sedimentable by ultracentrifugation was determined, as a means of following micellar disruption plus casein restructuring due to extrusion and to the additional creaming step. Results indicate that extrusion cooking can be used to continuously mix, melt, emulsify and gel the cheese mix constituents, and that processed cheeses or cheese analogues of varying texture (spreadable to sliceable) can be obtained, with a mean residence time in the extruder of about 100 seconds.
Determination of equi‐sweet concentrations of nine sweeteners using a relative rating technique
Authors: TUNALEY A. , THOMSON D. M. H. , MCEWAN J. A. 
Published: July 2010

SummaryThe sweetness intensity of a 5% sucrose standard was compared with that of selected concentrations of aqueous solutions of sucrose, fructose, glucose, sorbitol, lactitol, aspartame, saccharin, acesulfame K and a mixed extract of the leaves of Stevia rebaudiana Bertoni. Differences in sweetness were rated using a 150 mm continuous line scale, anchored at the extremities with ‘Much less sweet’ and ‘Much more sweet’ and at the mid‐point with ‘Standard’. Analysis of variance was used to examine the effects of assessors, sessions, replicates, samples and interactions. Regression lines were fitted and equi‐sweet concentrations determined for each sweetener. Although the results indicated that it is more appropriate to consider an equi‐sweet range for each sweetener, practical considerations necessitated the use of a single consensus concentration. Variation in the data was sweetener dependent; the more complex the total perception associated with a sweetener, the more variable the results.
Responses of CA‐stored Bramley's Seedling and Cox's Orange Pippin apples to modified atmosphere retail packaging
Authors: GEESON J. D. , SMITH S. M. , EVERSON HELEN P. , GENGET PIA M. , BROWNE K. M. 
Published: July 2010

SummaryThe responses of Bramleys and Coxs apples to modified atmosphere (MA) retail packaging were studied in samples of fruit removed from controlled‐atmosphere (CA) storage at monthly intervals through the marketing season, packed in MA or perforated control packs and held under simulated marketing conditions at 15C. The degree of modification of the pack atmospheres and the effects of MA packaging on fruit ripening changes were influenced by the duration and conditions of storage prior to packing. In addition, differential effects of MA packaging on the extent of retardation of flesh softening and skin yellowing were found as the storage period was extended. During 2 or 4 weeks at 15C, however, MA packs made from low density polyethylene (LDPE, 30 p) were effective in retarding changes in firmness and skin colour of Bramleys, previously stored for < 22 weeks (October‐March) in 8% C02+ 13% O2 or for < 30 weeks (October‐May) in 6% C02+3% 02. Similarly, during a 2‐week marketing period at 15C, LDPE or ethylenevinylacetate (EVA, 30 II.) MA packs were effective in retarding some ripening changes in Coxs previously stored for < 31 weeks (Oc‐ tober‐May) in < 1% C02+1.25% 02. The practical benefits of MA retail packaging for the marketing of apples are also discussed.
Proximal composition and fat type of three popular take‐away meals
Authors: HUNT C. , BURN P. , ADAMCZUK Z. C. 
Published: July 2010

SummaryRandom samples of three popular types of take‐away meal (fish and chips, chicken chow mein and meat curry) were bought from various outlets in a town in the North of England. They were analysed for protein, sodium and amount and type of fat.The fat content of the fish and chips was very high, and less high in the chow meins and curries. In all three types of meal, the fat was mainly saturated and mono‐unsaturated, although in the fish and chip samples the saturated fraction was particularly high; traditionally they are fried in beef dripping.Although the amount of polyunsaturated fatty acid (PUFA) is lower in products fried in oil, preliminary results from this study suggest that up to half of this may be in the trans‐form; this is alleged to be no better than saturated fatty acid in effects on blood cholesterol (Gurr, 1986).The study clearly indicates wide variation in both amount and type of fat within one meal type, and throws serious doubt on the feasibility of implementing meaningful nutritional labelling/information in take‐away outlets.The amount of sodium in the Chinese meals was particularly high.
The effects of salt concentration and pH upon water‐binding, water‐holding and protein extractability of turkey meat
Authors: RICHARDSON R.I. , JONES J. M. 
Published: July 2010

SummaryThe effects of salt concentration and pH upon protein extractability and water‐binding by homogenates of turkey breast, thigh and drumstick meat, and also the effect of salt concentration and centrifugal force upon water‐binding of raw meat and water‐holding of cooked meat from breast and thigh were studied. Concentrations of sodium chloride above 0.3 M caused swelling of meat homogenates. With the pH value adjusted to 6.0 and with sodium chloride concentrations greater than 0.6 M, breast meat was able to swell more than leg meat. Water‐binding increased with increasing pH value. Breast meat homogenates had more extractable protein than leg meat homogenates and protein extraction was increased by increasing both salt concentration and pH. Cooked breast meat retained more water than leg meat with or without salt. At low concentrations of salt, cooked breast meat retained more water than raw meats, but this was reversed at higher salt concentrations.
Quality changes of European catfish (Silurus glanis) from warm‐water aquaculture during storage on ice
Authors: MANTHEY M. , KARNOP G. , REHBEIN H. 
Published: July 2010

SummaryGutted European catfish (Silurus glanis) from warm‐water aquaculture was stored in ice for 30 days. The limit of saleability was reached after approximately 20 days, and cooked fillets became inedible after about 27 days. Quality changes were investigated using established analytical methods; pH, total volatile bases (TVB), thiobarbituric acid number and texture measurements by Instron were not usefully predictive of shelf‐life or possible storage time. The Fish Tester and Torrymeter values decreased from 848 to 376 and 111 to 61, respectively. On day 27 the total aerobic bacterial counts had reached some 108/cm2 skin surface but only 105/g muscle. Hypoxanthine concentrations increased steadily to 17.2 mg/100 g, and ammonia levels increased from 11.5 to 18.7 mg/100 g muscle. There were no differences in the patterns obtained by isoelectric focusing of sarcoplasmic proteins from fresh and spoiled European catfish.
Development of a small abrasive cylindrical mill for milling pulses
Authors: SAHAY K. M. , BISHT B. S. 
Published: July 2010

SummaryAn abrasive carborundum roller cylindrical mill was developed to dehusk and split pulse grains to make dhal. The clearance between the outer screen cage and inner carborundum grit coated abrasive roller was maintained 10 mm throughout. It facilitated even abrasion of the grains. Its effective capacity was 100 kg/hr, and it could be owned, operated and manned by less‐skilled people of rural and semi‐urban areas. Performance of the mill was evaluated for different pulses at different rotational speeds and feed rates. It was found that at 850–900 rpm (13.5–14 m/s roller surface speed) maximum milling efficiency (88%) was obtained. Dhal recovery was 74–75%. The cost of milling was estimated to be Rs 85.00 [U.S. 7] per tonne of feed, but this did not include final polishing of the product to improve appearance. The machine was suitable for processing pigeon‐pea (Cajanus cajan), green gram (mung beans, Phaseolus aureous Roxb) and black gram (Phaseolus mungo).
The connective tissues of fish.
Authors: LAVÉTY J. , AFOLABI O. A. , LOVE R. M. 
Published: July 2010

Summary‘Gaping’ is a phenomenon in which the connective tissues of fish fillets fail to hold the blocks of muscle together. Slits appear across the surface of the muscle which cannot then be mechanically skinned, or, in the case of smoked salmon fillets, sliced.Seasonal increases in the gaping of salmon fillets coincide with a fall in the postmortem pH of the flesh, occurring in June‐July.Extensive gaping can be caused by fish entering rigor mortis at too high a temperature. In trout, this temperature is considerably higher than in gadoids, suggesting that gaping from high‐temperature rigor may in practice be fairly rare in salmonids.The thermal denaturation temperature (TD) of acid‐soluble collagen isolated from the turbot farmed in warmed water does not differ significantly from that of the connective tissues of those reared at normal temperatures. This observation is discussed in relation to gaping.
Determination of a process time for a new product: canned low acid artichoke hearts
Authors: RODRIGO M. , MARTINEZ A. 
Published: July 2010

SummaryIn order to obtain a process time for canned low acid artichoke hearts, the heat resistance of Clostridium sporogenes PA 3679 in phosphate buffer (pH 7) and in artichoke puree (pH 5.2) was determined in the range of 100–118°C. DT values in artichoke puree were determined by the most probable number and plate count methods. D121°C values were deduced by extrapolation of the curves. An F 8.3/121 (see nomenclature section) target value of 1.8 min, equivalent to an F0= 2.5 min, was established considering a D121°C value of 0.36 min for artichoke puree. The cold point for canned artichoke hearts in 1/2 kg (71.5x117 mm) cans was determined, a set of heat penetration and cooling curves were obtained and the values of the parameters ‘j’ and ‘f’ were found. A process time was deduced, 21.5 and 23 min of heating at 121°C, following the methods of Patashnik (1954) and Hayakawa (1970, 1974) respectively, in order to reach the F0 target of 2.5 min for this new canned food. This process was adequate, as the inoculated experimental pack test showed no altered cans out of 50 inoculated after 21.5 min of heating at 121°C.
Effect of batch extraction conditions on yield of soluble solids from rooibos tea
Authors: JOUBERT E. 
Published: July 2010

SummaryExtraction of soluble solids from rooibos tea (Aspalathus linearis) was investigated by single stage batch extraction. The effect of extraction temperature, extract: tea mass ratio and flow rate of water on extract concentration and yield of soluble solids was determined. Extract concentration and yield increased linearly with increase in temperature from 23 to 90°C.Increasing the mass ratio from 5:1 to 10:1 decreased extract concentration, but increased yield. Both extract concentration and yield decreased with an increase in flow rate from 0.1 to 0.2 m3/hr. The water‐soluble solid content of rooibos tea leaf was 21.74%, 75.1% of which was extracted at 90°C, mass ratio 10:1 and flow rate 0.1 m3/hr.
Performance of mechanically developed dough in pita bread production
Authors: MIZRAHI SYLVIA , MIZRAHI S. 
Published: July 2010

SummaryThe feasibility of adapting a mechanical dough development process, using a high speed mixer (Tweedy‐35), to pita bread production was studied ‘on line’ at a commercial, traditional pita bakery.A satisfactory pita bread was produced from a mechanically developed dough under the following conditions: work input 5.5 Whr/kg dough (mixing time 2 min), 3% yeast, 55% water absorption, dough temperature 30°C, no oxidizing agents and intermediate proofing (between mixing and dividing) of 10 min. The advantages of the mechanical over the conventional process were: increase in water absorption by 10%, which brought about a proportional gain in product yield per unit weight of flour; and reduction in holding floor time from 40–60 min to 12 min.The baking performance of the pita bread under different controlled conditions gave insight into the mechanisms involved in the baking process, especially the relationship between dough mechanical properties and heat transfer during baking.
Drying of bananas using microwave and air ovens
Authors: GARCIA R. , LEAL F. , ROLZ C. 
Published: July 2010

SummaryDrying tests for ripe and green banana (Musa cv. Giant Cavendish AAA) slices and for a foam made from ripe banana puree were performed in a household microwave oven and in a laboratory forced draft warm air oven. Weight change of the banana slices as a function of time in both ovens, and temperature and relative humidity (RH) of air leaving the microwave oven were recorded. Drying rates were calculated and the data fitted to a variable diffusion model. Drying time in the microwave oven was seventeen to twenty times less than in the forced draft oven. The drying energy efficiency in the microwave oven was about 30%.
The effect of harvest date on the responses of Discovery apples to modified atmosphere retail packaging
Authors: SMITH S. M. , GEESON J. D. , GENGE PIA. M. 
Published: July 2010

SummaryIn order to study effects of physiological maturity on responses of Discovery apples to modified atmosphere (MA) retail packaging, samples of fruit were picked at 3–4 day intervals over a 3‐week period spanning the development of the climacteric rise in respiration and the normal marketing season for the variety. The apples were packed in MA (301∼.ethylene vinyl acetate) or perforated control packs and held under simulated marketing conditions at 10 or 20°C. The degree of modification of the pack atmospheres and the effects of MA packaging on fruit ripening changes were influenced by harvest date and related to the respiration rate of fruit when packed. MA packs were effective in retarding softening and skin colour changes in immediately pre‐climacteric and early climacteric fruit. There was little risk of taint development, except during 14‐day simulated marketing periods at 20°C. Little beneficial effect of MA packaging was found in apples harvested 4 days before the onset of the climacteric; relatively little deterioration occurred in such fruit in perforated control packs. Beneficial effects of MA packaging on ripening changes and quality attributes were reduced, and taint risk enhanced, when the technique was used for late picked fruit with much higher rates of respiration. Possible causes for the observed relationship between the different stages of physiological maturity of Discovery apples and their responses to MA packaging are discussed.
Effect of permeable coatings on the storage life of fruits.
Authors: MOTLAGH F. H. , QUANTICK P. C. 
Published: July 2010

SummaryBrazilian limes (Citrus aurantifolia cv. Persian) were treated with 1.5, 2.0 and 2.5% of a permeable sucrose ester coating material (Pro‐long), and stored under ‘temperate ambient’(15–20°C; 40–60% RH), ‘tropical ambient’(20–25°C; 90–95% RH) and ‘cold store’(8–10°C; 90–95% RH) conditions. Weight loss and degreening were assessed periodically. Results suggest Pro‐long usefully extends the shelf‐life of limes, especially at high RH, low temperature, or both, by controlling weight loss and degreening; Pro‐long was at least as effective as gibberellic acid in delaying degreening under degreening ‘temperate ambient’ conditions.
Effect of permeable coatings on the storage life of fruits.
Authors: DHALLA R. , HANSON S. W. 
Published: July 2010

SummaryA permeable membrane coating can be produced on fruit surfaces by dipping in an aqueous dispersion of Pro‐long, a mixture of sucrose esters of fatty acids and the sodium salt of carboxymethylcellulose. Mangoes (Mangifera indica L. cv. Julie) were treated with 0.75 and 1.0% w/v aqueous suspensions of Pro‐long and stored at 252°C/85–95% RH. Treatment with 0.75% Pro‐long significantly increased the storage life of mangoes, retarding ripening and reducing weight loss, without adversely affecting the sensory quality of the fruit. Treatment at 1% resulted in increased ethanol formation in the pulp of some mangoes.
Prediction of visual surface quality of industrially peeled tomatoes, based on their internal appearance when fresh
Authors: LINDNER D. , BASKER D. , ABUFUL S. , ABDULHADI F. 
Published: July 2010

SummaryA simple, rapid method is presented for examining samples of fresh tomatoes and estimating the proportion of the consignment which can be expected to have a suitable surface colour after peeling. Sorting by the colour of lateral and longitudinal sections can result in an increase in the relative yield of the suitably surface‐coloured peeled product, but at the cost of a decrease in total output.
Comparison of pulsed NMR and ultrasonic velocity techniques for determining solid fat contents
Authors: McCLEMENTS D. J. , POVEY M. J. W. 
Published: July 2010

SummaryAn ultrasonic velocity technique has been compared with pulsed NMR‘weight’ and ‘direct’ methods of determining solid fat contents (SFC). Measurements were made at 18°C using samples 0–20% of rapidly cooled tristearin in paraffin oil, tristearin in sunflower oil and tripalmitin in paraffin oil. Correlations between the amount of triglyceride added and the SFC predicted by each of the techniques were always better than 0.995 (n± 13). The precisions of the ultrasonic technique (0.2%) and the weight method (0.3%) were significantly better than that of the direct method (0.7%). The ultrasonic technique may therefore offer a suitable alternative or adjunct to the established pulsed NMR technique for SFC determinations; it has considerably lower capital cost and a faster sampling rate.
Absorption of benzoic and sorbic acids by herring and prawns in marinades
Authors: MURRAY J. 
Published: July 2010

SummaryThe preservatives benzoic acid and sorbic acid are rapidly removed from marinades in which they are incorporated to the flesh of herring and prawn. Allowing for the water content of each species and the fish/marinade ratio, concentrations of both acids in the fish are markedly in excess of that predicted from a simple equilibrium.
Autolytic degradation of belly tissue in anchovy (Engraulis encrasicholus)
Authors: MARTINEZ AURORA , GILDBERG A. 
Published: July 2010

SummaryTissue degradation in anchovy was studied during storage under different conditions. Belly bursting seems to be caused by leakage of proteolytic enzymes from the pyloric caeca and intestine to the ventral muscle. These proteases have optimum pH in the alkaline range and they are very active in the neutral range. At pH 6.5, which is the post mortem pH of the tissue, the basic proteases play an important role in the degradation of myofibrillar protein and in the solubilization of connective tissue. The rate of tissue degradation during storage was considerably reduced if the fish was chilled by refrigerated or iced sea water to about 0°C, and the pH of the medium was reduced to 5 by addition of lactic or acetic acid.
Effect of processing and methionine addition on the sensory quality and nutritive value of spray‐dried lupin milk*
Authors: CAMACHO LAVINIA , VÁSQUEZ MAGALY , LEIVA MARGARITA , VARGAS ELECTRA 
Published: July 2010

SummaryLiquid and powdered imitation milks were prepared from sweet lupin (Lupinus albus cv. Multolupa) by a three‐stage grinding of blanched beans followed by homogenization and spray‐drying. Live steam injection did not alter the ‘beany flavour’, but fortification with 0.1% D‐L methionine increased the net protein ratio almost to that of casein. Fortified lupin milks were spray‐dried at inlet air temperatures of 170, 190 and 210°C, and an outlet temperature of 90°C. The effect of the thermal treatment on the protein dispersibility, available lysine and sensory quality was determined. Temperature had no effect on sensory quality, but spray‐drying at an inlet air temperature of 170°C was the best to maintain the nutritional value of the product. Spray‐drying at 170°C would improve the distribution and storage of the lupin milk as an alternative to cows milk for the institutional and vegetarian market in Chile.
Prediction of heating times for cubes of beef during water cooking
Authors: BURFOOT D. , SELF K. P. 
Published: July 2010

SummaryAn analytical solution of the Fourier equation showed that values for the heat transfer coefficient for 15, 20, 25 and 30 mm cubes of PTFE, heated in a water‐bath at 65, 75, 85 and 95°C, ranged from 830 to 1550 Wm‐2K‐1. The root mean square (RMS) deviation between experimental heating times and those predicted using a finite difference method was 3.8 sec (heating times ranged from 84 to 560 sec). The heating times of 8 and 28g cubes of meat were not predicted as accurately under the same conditions. The RMS deviation for the large and small cubes were 97 and 185 sec, if the original dimensions of the meat were used in the model. Both deviations reduced to 33 sec if the final cube dimensions were used. Heating times varied from 139 to 512 sec.Weight loss from both sizes of meat cubes increased with water temperature up to an internal temperature of 64°C, but not above this temperature. The weight loss was slightly, but significantly, greater as a percentage loss in the larger cubes.
Stability of protein digestibility and composition of cowpea (Vigna unguiculata L. Walp.) during sealed storage at different temperatures
Authors: AKINYELE I. O. , ONIGBINDE A. O. 
Published: July 2010

SummaryWhole grains and flours of two cultivars of cowpea (Vigna unguiculata) were stored sealed at steady temperatures of 0, 20 and 55°C, and 11–13% moisture for 7 months. The pH, soluble sugars, free amino nitrogen, titratable acidity, and protein digestibility decreased at 55°C. The changes varied with cultivar and between the flours and the grains stored at 0 and 20°C. All changes, except titratable acidity in white cowpea flour, were strongly correlated with increasing storage temperature.
Detection of chicken meat in raw meat mixtures by a sandwich enzyme immunoassay
Authors: MARTIN R. , AZCONA J. I. , TORMO J. , HERNANDEZ P. E. , SANZ B. 
Published: July 2010

SummaryA double‐antibody sandwich ELISA (enzyme‐linked immunosorbent assay) has been successfully developed for the detection of low levels of chicken meat (1–30%) in unheated meat mixtures. The assay uses chicken‐specific antibodies, obtained by immunoadsorption of the crude chicken antisera onto immobilized sarcoplasmic extracts from beef, pig and horse, to remove cross‐reacting antibodies. The purified antibodies, bound to the wells of a microtitre plate, sequester chicken muscle soluble proteins from saline extracts of meat mixtures. Immuno‐recognition is made with similar purified antibodies conjugated to the enzyme horseradish peroxidase. Subsequent enzymic conversion of substrate gives clear optical density differences, when assaying minced beef and pig containing variable amounts of chicken meat.