bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effects of ionizing radiations on some physical and chemical properties of Pakistani rice
Authors: CHAUDHRY M. A. , GLEW G. 
Published: July 2010

SummaryThe effect of gamma‐rays on the gelatinization, pasting and hydration characteristics of two Pakistani rice varieties (Basmati‐370 and Irripak) were studied up to 250 krad. A decrease in pasting viscosities in the Brabender Amylograph has been observed, which was suggestive of depolymerization of starch with the increase in irradiation dose. Similar decreases in gelatinization temperatures and times for both the rice varieties were observed. The starch‐iodine blue values and swelling numbers also showed a relative decrease with the increase in irradiation dose. All the characteristics studied showed effects of irradiation. The water uptake values at 77°C were also affected.Conclusions concerning the mechanism of hydration characteristics of rice are drawn from the relationship that has been shown between rice samples and irradiation dose.
Mechanisms of retention of organic volatiles in freeze‐dried systems *
Authors: FLINK JAMES , KAREL MARCUS 
Published: July 2010

SummaryRetention of organic volatiles was studied in freeze‐dried systems containing various carbohydrates ranging in molecular weight from glucose to dextrans. On the basis of the freeze‐drying experiments and studies on sorption and desorption after drying, a mechanism for the retention and/or loss of volatiles during drying was postulated. The mechanism involves formation of ‘microregions’in the dry cake in which the volatile is entrapped. The space between the microregions is freely passable by the volatile. The total amount of volatile retained under given conditions depends on the moisture profile during drying, and on the effective vapour pressure of the volatile in the system.The present paper considers the following molecular aspects of the formation of microregions in freeze‐drying of solids:

orientation of the molecules of the solid with respect to volatile molecules prior to or during freeze‐drying;
effects of size and polarity of the volatile on orientation of surrounding carbohydrate molecules;
effects of mobility of these molecules under conditions of drying;
molecular and environmental factors which control the moisture level at which the microregions become sealed, and subsequently impermeable to the volatile.
Vacuum packaged bacon; the effects of processing and storage temperature on shelf life
Authors: DEMPSTER J. F. 
Published: July 2010

SummaryPackaged bacon was produced from pork, cured by three different methods; (a) ‘hygienic’sweet cure, (b) commercial sweet cure and (c) Wiltshire. Packs of bacon were held at 22, 10 and 0°C. The hygienic cured bacon kept for 10 days at 22°C, 39 days at 10°C and 45 days at 0°C. The commercial cured bacon kept for 8 days at 22°C, 20 days at 10°C and 45 days at 0°C. The Wiltshire bacon kept for 6 days at 22°C, 20 days at 10°C and 38 days at 0°C. Spoilage was assessed by organoleptic evaluation using freshly packaged bacon as a control. The importance of hygiene in the manufacture of this product is stressed and some recommendations to this end are made.
Effects of preslaughter adrenalin injection on muscle metabolites and meat quality of pigs
Authors: HATTON M. W. C. , LAWRIE R. A. , RATCLIFF P. W. , WAYNE N. 
Published: July 2010

SummaryGroups of sibling Large White pigs were injected subcutaneously at 2–4 hr preslaughter with 0.1–0.5 mg adrenalin/kg. Corresponding non‐injected siblings were used as controls. The amount of liquid exudate from the retail joints of pork was measured both objectively and visually after 1 and 4 days'storage at 0 ± 1°C. Except with the lowest dose of adrenalin, a marked improvement in water binding was achieved by the treatment. The colour of the meat from the treated group was perceptibly darker than that of corresponding controls. Texture effects were apparent in the cooked meat only at the highest dose level used; flavour was not affected. Concomitant biochemical investigations onbicepsrfemorisshowed that the treatment had elevated the ultimate pH and significantly reduced the amount of glucose‐6‐phosphate in the muscle.
Biochemical studies on the discoloration of fresh meat
Authors: ATKINSON J. L. , FOLLETT M. J. 
Published: July 2010

SummarySemimembranosus muscles from lamb, beef and pork carcasses were analysed for nicotinamide adenine dinucleotide content, metmyoglobin reducing activity and oxygen uptake during the initial 6 days of maturation in an attempt to elucidate the mechanisms which influence colour stability of meat surfaces during retail display.In all cases the above parameters diminished with increasing time of storage. For lamb and beef muscle the oxygen uptake of minced samples and nicotinamide adenine dinucleotide concentrations were highly correlated throughout, but for pork muscle a lower correlation was observed. A relationship was observed between oxygen uptake of minced samples and retail display life. Metmyoglobin reducing activity was not related to surface discoloration under aerobic conditions of storage.It would appear that the bright red colour associated with fresh meat at retail display may be prolonged by reducing the endogenous nicotinamide adenine dincleotide content of the meat tissue.
Concentration of solutions by vertical‐gradient freezing*
Authors: SHOMER I. , FLAVIAN SOLANGE , SAMISH ZDENKA , BEN‐GERA I. 
Published: July 2010

SummaryVertical‐gradient freezing applied to sugar solutions and to apple juice resulted in the separation of the ice so that crystallization and separation were achieved in a single step. The influence of the nature of the constituents, viscosity and concentration is discussed. The process provides a potentially efficient method of freeze concentration or of removal of solids from solution.
Iodophors as an aid to sanitation in beer canning plants
Authors: BRAITHWAITE PATRICIA J. 
Published: July 2010

SummaryThe ability of nine commercial iodophor preparations to control yeast infection was determined in the presence and absence of organic matter. Well buffered formulations demonstrated superior disinfection even in the presence of 3–4% beer, at which concentration the weakly buffered iodophors were inactivated. A study on an iodophor, commonly used in breweries, indicated that the biocidal activity was unaffected by pH and only marginally influenced by temperature, whereas sodium hypocholorite controls were sensitive to both. Tests with the same showed that yeast ascospores were about ten times more resistant than vegetative cells.
Factors affecting flavour release and uptake in O/W emulsions:II. Stirred cell studies
Authors: McNULTY P. B. , KAREL M. 
Published: July 2010

SummaryTransport of organic solutes was investigated in stirred diffusion cells at 24 ± 1°C.Release rates of n‐alcohols (C3‐C8) from vegetable oil to water increased as chain length increased. The data were correlated satisfactorily with a modification of the Mayers correlation, in which transport is controlled by eddy diffusion. The permeability of the stagnant oil interfacial film was estimated from these data and compared with literature values of in vivo membrane permeabilities. To our surprise, no measurable uptake of cholesterol by vegetable oil was observed over 500 hr.Release rates of C8 from silicone oils (linear polydimethysiloxanes) decreased by less than one order of magnitude when oil viscosity was increased from 48 to 93,000 cP, in contradiction to a Mayers correlation prediction. Release rates of C6 from hydrogenated vegetable oils decreased by one order of magnitude when the solid fat index was increased from 0 to 66.In all cases the presence of aqueous sodium sulphate or Tween 60 altered the transfer rates only because of the resultant oil‐water partition coefficient alteration.
The effect of carcass posture on cold, heat and thaw shortening in lamb
Authors: DAVEY C. L. , GILBERT K. V. 
Published: July 2010

SummaryToughening due to cold and heat shortening in lamb is prevented by setting carcasses in rigor mortis in a standing posture. The toughening of thaw rigor in early‐frozen lamb is also prevented in the leg and shoulder cuts but not in the loins.If the frozen lamb legs from the pre‐rigor carcasses are cut into steaks and grilled then thawing is so rapid that shortening and toughening accompany the onset of thaw rigor. This ‘grilling toughening’ is overcome by slow thawing of loins and leg steaks before cooking.
Inhibition of growth of Cl. botulinum at different pH values by sodium chloride and sodium nitrite
Authors: ROBERTS T. A. , INGRAM M. 
Published: July 2010

SummaryThe inhibitory combinations of pH (5·4–6·2), NaCl (0–7% w/v) and NaNO2 (0–300 ppm) have been determined at 35° in a laboratory medium for vegetative cells of Cl. botulinum types A, B, E and F. Inhibition of growth of Cl. botulinum is shown to be the result of interaction of all three factors and the importance of studies of this nature is discussed.
Effect of structure disrupting treatments on volatile release from freeze‐dried maltose
Authors: CHIRIFE JORGE , KAREL MARCUS 
Published: July 2010

SummarySolutions of 1% 1‐propanol and 20% maltose in water were freeze‐dried under conditions resulting in retention of 69·5% of the propanol. The freezedried solutions were exposed to vapours of several organic compounds which varied in molecular size and polarity. Those vapours which were adsorbed in significant amounts caused a partial release of the entrapped propanol.Heating the freeze‐dried solutions in vacuum at temperatures of 37°G, 50°C, 65°C, and 82°C had no effect, but at 100°C a partial release of the propanol was achieved.The results support the previously postulated microregion theory of volatile retention in freeze‐dried carbohydrate solutions.
Quality of home frozen vegetables
Authors: HUDSON MARGARET A. , SHARPLES VALERIE J. , GREGORY MONICA E. 
Published: July 2010

SummaryThe previous paper in this series covered organoleptic and Vitamin C assessments of vegetables blanched and/or cooled in various salt and sugar solutions, and stored at – 18°C for up to 12 months. This paper deals with the effects of these additives on percentage conversion of chlorophyll to phaeophytin after blanching or after storage. Dietrich's method (1958) was used for the assays.Results indicated that a number of salts (NaCl, KCl, Na2SO4, K2SO4) added to blanching water had little effect on pH, but could cause a considerable reduction in the amount of chlorophyll conversion in spinach and sprouts. Levels of NaCl above 1·2% in tap blanching water and the addition of 1·2% NaCl to the cooling water were less effective than the addition of 1·2% salt to the blanching water. During serial blanching in 1·2% NaCl tap water, chlorophyll retention was highest after the first blanch. In peas and runner beans 1·2% NaCl added to tap blanching water caused little reduction in chlorophyll conversion, but during 9 months storage the beneficial effect of the salt was maintained in the uncooked material. 0·25% sodium carbonate had the greatest effect in increasing pH and in reducing chlorophyll conversion. 0·25% sodium bicarbonate reduced conversion to the same extent as 1·2% NaCl, but induced an increase in pH. Using distilled water, levels of conversion were much higher, and the 1·2% NaCl treatments had a greater effect. Sucrose was not effective in preventing conversion.
Effect of deep fat frying on the availability of lysine in fish fillets
Authors: TOOLEY P. J. , LAWRIE R. A. 
Published: July 2010

SummaryAn examination has been made of the effect of the state of thermal oxidation of oil used in deep fat frying on the available lysine in fillets of cod, haddock, coley, plaice, skate and dogfish. Corn oil, groundnut oil and olive oil were used under controlled conditions.Results indicated that the loss of available lysine when using oxidized oil was about 10% higher than when fresh oil was used.
Starch gelation as a function of water content
Authors: COLLISON R. , CHILTON W. G. 
Published: July 2010

SummaryA dye staining method has been used to determine the proportion of starch granules which are damaged as a function of initial water content during (a) microwave heating and (b) baking in a forced‐air‐convection oven.Although the granules are damaged much more rapidly on microwave heating, it was found that the proportion of damaged granules depends on the amount of water in the sample rather than on the method of heating. Samples of potato starch containing up to 30% water suffer no measurable damage. Beyond this point, damage increases with increasing moisture content, and all the granules are damaged provided the samples contain initially 55% or more water.
Spoilage and spoilage indicators in queen scallops (Chlamys opercularis): I. Held in ice
Authors: THOMSON A. B. , DAVIS H. K. , EARLY J. C. , BURT J. R. 
Published: July 2010

SummaryA number of bacterial, organoleptic and chemical evaluations were made on iced queen scallops in shell over 14 days total. The spoilage flora, qualitative and quantitative, is described. Organoleptic descriptions are given along with determinations of trimethylamine, total volatile bases, volatile reducing substances, glycogen, hypoxanthine, ribose fractions and optical density ratios at 248 nm before and after treatment with ion‐exchange resin. Hypoxanthine showed the most promise as a spoilage indicator while total volatile bases and optical density ratio showed some promise but to a lesser extent.
Sampling of potato tubers – a method based on a mathematical interpretation of gross potato tuber anatomy
Authors: QUARMBY A. R. 
Published: July 2010

SummaryEvidence is presented to support the observation that within potato tubers, the mean solids concentration gradient in the perimedullary zone within the xylem ‘ring’ is linearly related to its mean spatial distance from the xylem ‘ring’. Within any tuber the point most remote from the xylem ‘ring’, irrespective of tuber shape, is its geometric centre. If, for any tuber, this point is taken as the zero mean radius, then data obtained by a concentric peeling technique (vide Appendix I) may be used to construct a mathematical model of the mean solids concentration from the geometric centre to the periderm. A sampling technique is proposed whereby the mathematical parameters describing the tuber may be used to transform quantitative data from discrete tissue samples to values representative of whole tubers.
A technique for comparing judges' performance in sensory tests
Authors: BANFIELD G. F. , HARRIES J. M. 
Published: July 2010

SummaryThe scores awarded by a judge when assessing several sensory characteristics of a food sample may be considered as the co‐ordinates of the sample in multi‐dimensional space. When several samples are scored, each judge produces his own spatial configuration. A method of fitting several such configurations together, by centralization, dilation and rotation, resulting in a measure of residual inconsistency, is described and applied to a set of data obtained during the course of investigations into the carcass quality of beef. The results are discussed from the standpoint of the application of the technique in choosing and training potential members of sensory panels.
Fat cooking losses from non‐emulsified meat products
Authors: EVANS G. G. , RANKEN M. D. 
Published: July 2010

SummaryThe fat (lipid) losses which occur on cooking non‐emulsified meat products are largely determined by the properties of the fat (fatty tissue) used. Soft fatty tissue such as pork jowl fat lost c. 20% of its lipid on heating to 80° or 100° whereas hard fatty tissue such as pork flare fat lost as much as c. 80%. A similar pattern of losses was observed in meat mixtures containing these fatty tissues. Damage to the fatty tissue, especially that caused by mincing or chopping in the frozen condition, increased the lipid loss both from fatty tissue alone and from sausages made with it. Similar effects were demonstrated in a limited number of beef fatty tissue samples. The differences in lipid loss appear to be due to differences in the connective tissue present and to the extent to which fat cells are broken during comminution. In sausages and in certain meat mixtures the loss of lipid was less than that expected from the behaviour of the fatty tissue alone: this suggests the existence of another mechanism, possibly involving emulsification, to retain lipid in the mixture after its release from the tissue.
Spoilage and spoilage indicators in queen scallops (Chlamys opercularis)
Authors: THOMSON A. B. , DAVIS H. K. , EARLY J. C. , BURT J. R. 
Published: July 2010

SummaryQueen scallops were shucked and held as prepacked meats. Some of the prepacked meats were frozen and held frozen together with some shell on queens. At various times of storage, organoleptic descriptions of the meats were given along with determinations of TMA,* TVB, VRS, glycogen hypoxanthine, ribose fractions and optical density ratios before and after treatment with ion‐exchange resin. Of these tests, only hypoxanthine showed any promise as a freshness indicator under all the conditions covered.
Nutritional and chemical changes in heated casein II
Authors: OSNER R. C. , JOHNSON R. M. 
Published: July 2010

SummaryThe Relative Nutritive Value (RNV), microbiologically available amino acids, Net Protein Utilization (NPU) and pepsin digestibility (used to predict NPU for fish protein concentrates limited by methionine) were determined for heated casein samples. The microbiological availabilities of seven amino acids fell uniformly and both available methionine and available isoleucine correlated with RNV. Microbiological availabilities were higher than chemically determined values reported previously and an explanation of this has been given. The pepsin digestibility method did not predict the NPU or RNV of severely heated casein and possible reasons for this have been discussed.
The enumeration of microorganisms on Wiltshire bacon sides: a scheme for use in quality control
Authors: GARDNER G. A. 
Published: July 2010

SummaryA standard procedure for sampling Wiltshire bacon sides and the use of a simplified method for obtaining both total and Vibrio colony counts is described. The results of an investigation of some 7200 bacon sides from fifteen factories over a 2‐year period are given. A system of assessing results and the derivation of bacteriological standards for this product, which have been found valuable in quality control judgment and production fault recognition and investigation are discussed.
Improvement of the Torry‐Brown homogenizer for the Cell Fragility method
Authors: WHITTLE K. J. 
Published: July 2010

SummaryThe Torry‐Brown homogenizer, an integral part of the Cell Fragility method for determining cold storage deterioration in frozen fish, has been successfully modified to minimize corrosion problems and prevent the inclusion of air in the homogenates which invalidates the results. The modified instrument is more reliable and results are comparable with those of the original instrument. Existing homogenizers can be modified easily and inexpensively.
The determination of ascorbic acid in foods by reverse sweep cathode ray polarography
Authors: OWEN R. S. , SMYTH W. FRANKLIN 
Published: July 2010

SummaryIt has been shown that a variety of mixtures and multivitamin preparations may be analysed for their Vitamin C (ascorbic acid) content using cathode ray reverse sweep polarography. Preliminary results indicate that the method, as described, is flexible and has the apparent advantages of minimal sample preparation involving no separation, large tolerance towards suspended matter and coloured materials, extensive freedom from interference, rapidity and considerable sensitivity. Some difficulties (and their solutions) associated with the use of this method are outlined. Given further refinement the method seems to have considerable potential as a practical analytical technique.
An equation for correlating equilibrium moisture content in foods
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , LOMBARDI JOSÉ L. 
Published: July 2010

SummaryThe object of this study was to show that a multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, can be used to describe reasonably well the water sorption isotherms of a great variety of foods and food components. Apparently, the proposed equation has not been applied to the food area before.Characteristics parameters of the adsorption equation for each of the foods tested were computed and a statistical analysis of its applicability was made.
Comparison of water vapour sorption by sugar beet root components
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , LOMBARDI JOSÉ L. 
Published: July 2010

SummaryThe purpose of the present study is to verify if the water sorption isotherms of raw sugar beet root could be predicted from knowledge of sorption behaviour of its main components, namely sucrose and the water insoluble fraction.For this purpose, a study of water sorption in amorphous sucrose at 35 and 47°C was undertaken. These results were used along with previously reported isotherms of raw sugar beet root and its water insoluble fraction.Good agreement between the predicted and experimental isotherms was observed at low relative humidities (up to 25% RH); at higher relative humidities poor agreement was obtained, probably because phase transitions of the sucrose.
Further studies on ginger storage in salt brine
Authors: BROWN B. I. 
Published: July 2010

SummaryGreen ginger rhizome storage in acidified salt brines with and without yeast fermentation, and in sodium metabisulphite/acid preservative solutions, was investigated. In unpreserved salt brines (7‐9%) short vigorous yeast fermentations were obtained within the first sixteen days of storage.After a commercial manual grading and dicing procedure, it was found that mean ginger drained weights from vats containing sulphuric acid were significantly lower than those from either citric or acetic acid vats; and further, diced first grade ginger from sulphuric acid vats had a lower mean recovery after syruping than that from citric or acetic acid vats.Panel evaluations revealed a preference for a sulphur dioxide‐bleached colour in syruped ginger. Judges generally unfamiliar with ginger products could not detect any significant differences in flavour and texture; however, judges from a commercial ginger factory showed a preference in flavour and texture for syruped ginger which came from sulphuric or acetic acid storage vats.
Hydrogen peroxide bleaching of marinated herring
Authors: SIMS G. G. , COSHAM C. E. , ANDERSON W. E. 
Published: July 2010

SummarySeveral aspects concerning the application of hydrogen peroxide treatments in the production of marinated herring are discussed. Various treatment groups of marinated herring were prepared using different hydrogen peroxide application methods and different hydrogen peroxide concentrations. The value of these treatments with respect to their actual bleaching effect on the product was assessed. The rates of dissipation of hydrogen peroxide from the dip solutions used in the various treatment groups were determined and the levels of residual hydrogen peroxide in the treated fillets were ascertained. A shelflife study was carried out in order to assess the keeping quality of a product subjected to this type of treatment.
Water binding by potato starch
Authors: VAN DEN BERG C. , KAPER F. S. , WELDRING J. A. G. , WOLTERS I. 
Published: July 2010

SummaryA tentative rough model for water binding in potato starch based on vapour sorption isotherms and calorimetric data is proposed. Heats of immersion and derived thermodynamic quantities are given. A constant differential net heat of sorption for the first 10% of water on dry starch was found. Sorption isotherms for water vapour of native and gelatinized potato starch showed good agreement with the Guggenheim sorption equation up to water activity 0.93 and with the Brunauer Emmet and Teller sorption equation up to water activity 0.3. The water binding mechanism was absorption, without evidence of capillary condensation, up to water activity of 0.95.