bluuebunny/crossref_metadata_2025_split huggingface dataset:
Aroma retention during the drying of liquid foods
Authors: MENTING L. G. , HOOGSTAD B. , THIJSSEN H. A. C. 
Published: July 2010

Summary. Factors determining aroma retention during the drying of food liquids have been investigated with the aid of a model system. Slabs of an aqueous solution of partially hydrolysed starch, containing a small amount of acetone, were dried in air and the percentage of acetone retained was measured.Acetone was lost almost exclusively during the ‘constant‐rate’ period of drying and its rate of loss could be described in terms of a binary diffusion process. At high moisture contents, the rate of loss of a component from a drying solution is mainly dependent on its volatility, while at low moisture contents the diffusion coefficient of the component becomes the determining factor.Loss of volatile components will be only very slight if, at the onset of drying, the value of the dimensionless group BiwoKwo is sufficiently large. Here BiBiwo is the Biot number for water transport and Kwo is the ratio of the equilibrium water concentration in the gas phase and the water concentration in the solution to be dried. the minimum value of the group necessary to ensure high aroma retention increases with increasing relative humidity of the drying air. This value is larger for a drop than for a slab and is equal to 22 for a droplet under normal spray‐drying conditions.
Effect on various spoilage values of the addition of sulphite and chlortetracycline to beef stored at 5°C
Authors: PEARSON D. 
Published: July 2010

Summary. Methods for determining various chemical spoilage values in meat, previously considered in some detail by the author, have been applied to various samples of beef to which sulphur dioxide and chlortetracycline had been added.The incorporation into minced beef of these preservatives when compared with the effect on untreated meat, caused retardation of proteolytic breakdown as measured by the relative increases of the total volatile nitrogen during storage. There was also a corresponding delay in the fall of the extract‐release volumes. Concurrently fat hydrolysis increased at a considerably faster rate than the controls.
Chlorophyll, colour and pH changes in H.T.S.T. processed green pea puree
Authors: BUCKLE K. A. , EDWARDS R. A. 
Published: July 2010

Summary. Pea puree of pH 6.95 and pH 8.45 was heat processed in thermal death‐time tubes at temperatures between 115.6°C and 148.9°C to a process value of F0= 6.0. Chlorophyll pigments, Hunterlab colour indices and pH were determined before and after high temperature‐short time (H.T.S.T.) processing and during storage for 18 months at 20°C, 2.8°C, and −23.3°C.Highly significant correlations were found between per cent conversion of chlorophylls to pheophytins and objective colour indices derived from tristimulus measurements on stored pea puree. the degree of chlorophyll conversion, and hence puree colour, were both markedly affected by process temperature, product pH, storage time and storage temperature, but long‐term storage stability was achieved only by combinations of two or more variables.Changes in pH of processed and stored puree were directly related to changes in pigments and colour, and it appears that pH control during processing and storage offers the most likely means of colour and pigment retention in heat processed chlorophyll‐containing foods.
Concentration processes for liquid foods containing volatile flavours and aromas
Authors: THIJSSEN H. A. C. 
Published: July 2010

SummaryThree concentration processes are technically feasible for the selective dewatering of liquid food, viz. evaporation with aroma recovery, freeze concentration and reverse osmosis.Concerning quality preservation the freeze concentration is superior to the other two processes. the process is not yet developed to full technical maturity, however. It seems likely that in the coming years it will deprive the established evaporation process of its monopoly position. Reverse osmosis has not yet passed the laboratory scale stage. Because membranes with acceptable permeabilities are not very selective, it can be expected that their technical application in dewatering aroma‐containing liquid foods will remain restricted to some specialties.The costs of concentration are about the same for evaporation and freeze concentration. the higher investment costs of the latter process are partially offset by lower costs of energy. Depending upon the capacity and yearly operation hours the costs vary between ±5 and ±15 per ton water removal. Reverse osmosis may become competitive at more than 100 operation days per year.
Retention and release of volatile food flavour compounds
Authors: GRAY J. I. , ROBERTS D. G. 
Published: July 2010

SummaryThe retention and release of volatile flavour compounds such as aldehydes, ketones, alcohols, amines and sulphides from various substrates have been studied. Activation energies of desorption were measured using a thermal balance and heats of preferential sorption were measured with a flow microcalorimeter. Activation energies were obtained for the release of ethylamine from pectin, but insufficient amine was adsorbed to obtain values for Schardinger β‐dextrin, gelatin and sodium alginate.All the flavour compounds studied gave detectable heats of preferential sorption with silica gel. of the other systems studied only triethylamine and ethylamine gave detectable heats of preferential sorption both with pectin and Schardinger β‐dextrin.
The connective tissues of fish III. the effect of pH on gaping in cod entering rigor mortis at different temperatures
Authors: LOVE R. M. , HAQ M. A. 
Published: July 2010

SummaryWhen cod enter rigor mortis and are then filleted, the amount of gaping seen between the muscle segments depends on the previous body temperature, increasing progressively with warmth. In the present work it was noticed that in any batch of fish a few pairs of fillets showed little gaping even at relatively high temperatures (22‐25°C). the factor responsible was identified as the pH of the muscle, a low pH leading to much gaping and vice versa. At a given temperature, the gaping increased with time, and subsequent freezing increased it further. the practical implications of these findings are discussed.
The connective tissues of fish. IV. Gaping of cod muscle under various conditions of freezing, cold‐storage and thawing
Authors: LOVE R. M. , HAQ M. A. 
Published: July 2010

SummaryThe rate at which whole cod were frozen was shown to have little effect on the gaping of the fillets cut after thawing, though very slow freezing did cause a small increase. Cold storage at ‐ 14°C to produce varying degrees of muscle protein denaturation did not affect gaping, neither did the manner of thawing (four methods used). However, the experiments, involving hundreds of fish amply confirmed that gaping increases when the fish are frozen after entering rigor mortis (compared with pre‐rigor) and increases again if they are frozen after a longer time in melting ice.Removing the skin before freezing the whole gutted fish was shown to reduce the gaping, presumably by reducing the tension on the myocommata. the greatest reduction was obtained with fish skinned in rigor mortis, where muscular tension is greatest.Haddock always gaped more than whiting, although they are very similar related fish, and were selected to be of similar lengths. the present work showed that the ultimate pH of the two species was very different, that of haddock being lower. the difference in pH probably accounts for the difference in gaping, but the reason for the two species having such a disparity in pH is not known. It may relate to differences in intrinsic activity.
Automatic application of polyphosphate solution to fish fillets
Authors: WIGNALL J. , POTTER D. P. , WINDSOR M. L. 
Published: July 2010

SummaryA pilot plant is described for the automatic polyphosphating of fish, the capacity being 570 kg per hour. the importance of volume control and maintenance of polyphosphate solution concentration is examined. Filtration and cooling systems fitted to the pilot plant are described. Data on changes in the solution, (concentration etc.), and changes in the fish, (weight changes, shelf‐life changes), are presented; these data were obtained under commercial conditions with high throughput of fish.
The use of sulphur dioxide during the production of brined cauliflower
Authors: DAKIN J. C. , SCHOLEY J. 
Published: July 2010

SummaryThe minimum level of sulphur dioxide necessary to maintain brined cauliflower in a good white condition and the stage in brining at which it is best added were determined. In a factorial experiment, samples of cauliflower were brined in 50° salinometer brine, with various sulphur dioxide contents (ranging from 50 to 1000 ppm overall) added at four different stages of brining. After 6 months storage the cauliflower was freshened and placed in acetic acid solution. the curds were ranked for whiteness at the completion of brining and after acidification. the texture of the stalk was measured with an Instron Universal Testing Rig, but no significant differences were found. Observed differences between samples were confined to the whiteness of the curd which progressively improved with increasing sulphite content to a constant level. It was concluded that, in relation to whiteness and residual sulphur dioxide, the optimum effect was produced when sulphur dioxide was added to the second brine and that 300 ppm overall was sufficient to retain the curd in a good white condition.
A quantitative investigation of Shallenberger's sweetness hypothesis
Authors: BIRCH G. G. , COWELL N. D. , EYTON D. 
Published: July 2010

SummaryA method for assessing the validity of Shallenberger's sweetness hypothesis by measuring the sweetness of non‐reducing sugars is described. the stable, conformationally analogous compounds, α, α‐trehalose (mushroom sugar), and methyl α‐D‐glucopyranoside have the same sweetness on a molar basis. This indicates that only one of the glucose residues in the α, α‐trehalose molecule is involved in binding to the taste bud protein, and hence a real chemical basis exists for the phenomenon of sweetness.
Preference tests to compare the acceptability of several processed foods
Authors: HILL MARGARET A. , ARMSTRONG J. F. , GLEW G. 
Published: July 2010

SummaryPreference tests were carried out on seven products, each of which had been processed in different ways. Precooked frozen, canned, dehydrated and freshly cooked products were investigated.In general, the dehydrated products were the least acceptable and the precooked frozen and fresh products were given the highest score, except in the case of carrots, where the canned product received the highest score.There was no significant difference between any of the precooked frozen and fresh products tested.
The keeping qualities of different grades of maize meal stored under different climatic conditions
Authors: TWISK P. VAN 
Published: July 2010

SummaryThe effects of prolonged storage on the quality of commercial maize meal were investigated. Maize meal was stored in atmospheres corresponding to climatic conditions prevailing in the more important ‘consumer areas’in South Africa. the storage stability of the three main grades of maize meal, viz. unsifted granulated, sifted granulated and special sifted granulated, which differ in fat and fibre contents, was investigated. Furthermore, the relative merits of polyethylene and cotton as packaging material were studied. It was found that evaluation by means of acidity number and peroxidase activity values yielded results which provided the best basis for predicting the level of acceptance (by sensory evaluation) at that time and after further storage. Peroxide values, thiobarbituric‐acid number and catalase activity could not be recommended as criteria for the evaluation of maize meal. It was found that all grades of maize meal, stored under relatively favourable climatic conditions, remained in edible condition for a longer period when packaged in cotton bags than when polyethylene was used. the reverse was found to be the case when ambient humidities were very high (75% or greater). the shelf life of maize meal decreased with increasing fat content, this effect being most significant at elevated temperatures and high humidities.
Foot‐and‐mouth disease, its relation to meat and meat processing
Authors: ROBERTS P. C. B. 
Published: July 2010

SummaryThe survival of foot‐and‐mouth disease virus (FMDV) in meat and meat products is briefly reviewed.An evaluation of established food processes in relation to viral inactivation is presented, together with a discussion on the application of novel processes. the potential for basing process evaluation on a non‐restricted, but essentially similar virus, is also discussed.
The effect of muscle excision before the onset of rigor mortis on the palatability of beef
Authors: SCHMIDT G. R. , GILBERT K. V. 
Published: July 2010

SummaryA study has been made to determine if organoleptically and microbiologically acceptable beef could be produced by pre‐rigor excision followed by rigor setting and short‐term aging of bovine muscle. Six carcasses (three steers, two young bulls and one old bull) were subjected to each of three treatments: (1) the control side of each carcass was chilled at 9°C for 24 hr; (2) one sample (PRE‐24) from each of five sites on the other side of each carcass was removed pre‐rigor and stored at 15°C for 24 hr; (3) one sample (PRE‐48) from each of five sites was stored at 15°C for 48 hr.Although the PRE‐24 samples of the middle of the biceps femoris, anterior longissimus, and posterior longissimus were generally assessed to be similar to their controls in tenderness and other organoleptic properties a further 24 hr storage at 15°C resulted in a significant tenderization of the PRE‐48 samples from these locations relative to their controls (P < 0.05). There was no treatment effect on the semimembranosus, whereas the semitendinosus toughened after being excised pre‐rigor. Mean bacterial numbers were held within the range 102−105/cm2 muscle surface after 48 hr storage at 15°C in a sealed, gas‐impermeable bag.The investigation shows that a procedure for the pre‐rigor excision of bovine muscle can produce organoleptically acceptable beef of a satisfactory microbiological standard.
Heat treatment of flour as an alternative to chlorination
Authors: RUSSO JUDITH V. , DOE C. A. 
Published: July 2010

SummaryExperimental work leading to the discovery that heat treatment of air classified turbo ground flours to a temperature of 120°C produces flours with vastly improved high ratio sponge and cake baking properties is described. the starch in the heat treated flour is found to be resistant to swelling in DMSO solutions ‐ a fact which can be utilized to monitor the heat treatment process. the mechanism of the improving action is still obscure.
The bacteriology of ‘Scampi’(Nephrops norvegicus). I. Preliminary bacteriological, chemical and sensory studies
Authors: WALKER P. , CANN D. , SHEWAN J. M. 
Published: July 2010

SummaryA bacteriological, chemical and sensory study has been made of iced and uniced scampi (Nephrops norvegicus) stored at an ambient temperature of 2.2°C. After 8–10 days storage, the scampi became inedible due to the presence of strong, ammoniacal, sour odours and flavours. the bacterial counts, of iced and un‐iced scampi, both of which were made at 20°C and 37°C, rose sharply after the fourth day reaching values of 106/g at 20°C and 104/g at 37°C at the end of the storage period. the initial bacterial flora, consisting mainly of coryneforms (80%), gradually changed during storage until it finally consisted mainly of Achromobacter species (70%). the total volatile base and trimethylamine content of the flesh also increased considerably during storage, reaching values of approximately 70 and 20 mg N/100 g flesh after 10–12 days; initial values were about 20 and 0.5 mg N/100 g flesh, respectively.
Analysis of the active principle in the biological insecticide Bacillus thuringiensis Berliner
Authors: BATESON J. B. , STAINSBY G. 
Published: July 2010

SummaryA detailed analysis of the toxic principle of the biological insecticide, the crystals of B. thuringiensis, is given. Almost all (96.1%) of the nitrogen in the crystals, but only about 85% of the weight, is accounted for by amino acids. the imino acid, proline, is absent. A non‐nitrogenous fraction, accounting for 12% of the dry weight of the crystals, has been separated by dissolving the polypeptide part in dilute alkali. the non‐nitrogenous fraction is largely carbohydrate, and the crystals are probably composed of glycoprotein.The insolubility of the crystals cannot be fully explained by reference solely to the amino acid composition, and it is suggested that the carbohydrate moiety makes a contribution to the insolubility.
Evaluation of electrolytic tinplates for juice containers
Authors: LANDAU M. , MANNHEIM C. H. 
Published: July 2010

SummaryThe corrosion resistance of three ordinary and two K‐type makes of tinplate was investigated, with grapefruit juice as test medium. Four criteria, namely the Alloy Tin Couple, Iron Solution, Pickle Lag Values, and dissolved tin after storage at 25° and 35°C, were used. K Plate proved significantly superior to ordinary plate with identical nominal coating weights but from different sources. the ATC test was found to compare best with dissolved‐tin values in a grapefruit juice test pack. It was also shown that this test is suitable for corrosivity evaluation of different media.Electron‐microscopic examination showed a more continuous tin‐iron alloy layer, with smaller crystals, in the K Plate.
Analysis of pigments in intact beef samples: A simple method for the determination of oxymyoglobin and ferric myoglobin in intact beef samples using reflectance spectrophotometry
Authors: van den OORD A. H. A. , WESDORP J. J. 
Published: July 2010

SummarySome basic aspects of the determination of the relative proportions of myoglobin pigments in meat by reflectance spectrophotometry are briefly reviewed. The potential of the Unicam SP 890 diffuse reflectance accessory for the quantitative determination of myoglobin forms in beef is assessed. The construction of the Unicam apparatus differs from most other reflectance units in that it has no integration sphere. The K/S values obtained with the Unicam apparatus and the requirements to be met by the samples correlate well with those for other spectrophotometric apparatus, except that the thickness of meat samples does not seem to affect the measured reflectance.A simple and rapid method is described for the determination by reflectance spectrophotometry of the proportion of oxymyoglobin and ferric myoglobin in meat surfaces. If only negligible amounts of reduced myoglobin are present in the sample, then the absorbance at 580 nm minus the absorbance at 630 nm is linearly related to the percentage of oxymyoglobin, or ferric myoglobin. The theoretical basis for this linear relationship is outlined. A drawback of the method is that the difference in absorbance (A580 ‐ A632) is dependent on the myoglobin concentration in the meat sample. Nevertheless, the method is very convenient for comparing the pigment composition of meat samples with similar myoglobin contents and for following the course of pigment changes in a single meat sample.
Colour rating and pigment composition of beef: Relation between colour measurement by reflectance spectrophotometry, subjective colour evaluation, and the relative concentration of oxymyoglobin and ferric myoglobin in chilled retail‐packed beef
Authors: van den OORD A. H. A. , WESDORP J. J. 
Published: July 2010

SummaryReflectance measurements and subjective colour evaluations of retail‐packed beef were recorded and compared. Subjective colour evaluation, which was found to be closely linked to the visual assessment of the overall quality of the meat, is largely determined by the percentage of oxymyoglobin (red) relative to ferric myoglobin (brown). The reflectance colour value, which is the difference in reflectances (expressed in absorbance units) at 580 and 630 nm, is linearly related to the percentage of oxymyoglobin and to the subjective colour score. The correlation between objective and subjective colour evaluation is statistically highly significant (correlation coefficient = 0.94).Reflectance spectrophotometry is thus shown to be a convenient and reliable method for objective colour measurement and for the determination of the pigment composition in the surface zone of intact beef samples.
Application of the ‘D‐concept’to heat treatments involving curing salts
Authors: INGRAM M. , ROBERTS T. A. 
Published: July 2010

SummaryCanned cured meats are as safe as uncured meats which have received a 12‐D heat process (‘botulinum‐cook’) after heat treatments approximately one‐fifth as great. Preliminary findings in laboratory media indicate that the D‐concept may be equally applicable to cured meats, with a correspondingly smaller value of D. A means of calculating the effect of curing salts is described and suggestions are made for further study.
The threshold value for physiological action of ethylene on apple fruits
Authors: HARKETT P. J. , HULME A. C. , RHODES M. J. C. , WOOLTORTON L. S. C. 
Published: July 2010

SummaryIn fruit picked at various stages of development and stored at 12°C, the threshold concentration of applied ethylene required to cause an increase in respiration decreased as the fruit matured. In young fruits 10 days elapsed between the application of 10 ppm ethylene (for the first 3 days) and an increase in respiration. By contrast, in mature fruit, close to the respiration climacteric, as little as 0°1 to 1 ppm ethylene induced an increase in respiration within a few days. Relatively massive production of ethylene and the development, in discs of peel taken from the fruit, of a malate effect (excess CO2 produced on addition of malate) occur some time after increase in respiration. The implications of these results in the control of the respiration climacteric are discussed.
Protein quality and quantity: A rheological assessment of their relative importance in breadmaking
Authors: WEBB T. , HEAPS P. W. , COPPOCK J. B. M. 
Published: July 2010

SummaryIt is suggested that the terms ‘strong’and ‘weak’derived from bakery experience may not always be directly applicable to the quality of gluten present in such flours, and may be more related to gluten quantity than hitherto believed. It is clearly demonstrated in this work that the quality of glutens derived from ‘strong’and ‘weak’flours may be similar, although the glutens may be present in dissimilar quantity. There are, of course, certain flours which have poor glutens but until these are detected by precise rheological measurements, it is wrong to assume that the empirical rule ‘weak flour means poor gluten quality’holds true.
An accelerated system for screening of process variables and freshness indices of irradiated fishery products
Authors: ALUR M. D. , MADHAVAN V. N. , LEWIS N. F. , KUMTA U. S. 
Published: July 2010

SummaryIncubation of fish homogenates at 30°C led to enhancement of microbial growth and other freshness indices like TMA and TVBN values enabling rapid screening of process variables. This accelerated test system was found to be successful when applied to shrimps and four species of locally available fish, viz. Indian Salmon (Eleutheronesma tetradactylum), Surmai (Scomberomorus gettatus), Pomfret (Stomateus cinereus) and Bombay duck (Harpodon nehereus); which were either untreated or subjected to gamma radiation with or without combination of sodium nitrite and benzoic acid.