bluuebunny/crossref_metadata_2025_split huggingface dataset:
Amyloglucosidase and maltase activities in soy sauce fermentations
Authors: AIDOO K. E. , HENDRY R. , WOOD B. J. B. 
Published: July 2010

SummaryEvidence for the participation of amyloglucosidase and maltase in the koji (mould growth) stage of experimental soy sauce fermentations is presented. Despite the problems associated with distinguishing between these two enzyme activities in a complex mixture, it seems clear that both are present and that maltase increases in concentration throughout the fermentation whereas amyloglucosidase concentrations declined in fermentations conducted for more than 64 hr. TLC showed that maltose quickly disappears from the koji leaving glucose as the only major sugar. Submerged liquid fermentations and incubation of starch solution with crude enzyme extracts from koji both supported the conclusions obtained from experiments with koji.
Influence of selected factors on functional properties of textured milk proteins
Authors: OZIMEK G. , POZNAŃSKI S. , CICHON R. 
Published: July 2010

SummaryStudies were made on the influence of two variable factors—fat content and added salt—on the following functional properties of textured milk proteins: water absorption capacity, thermal shrinkage, consistency, viscosity, fat absorption, emulsifying capacity and emulsion stability.Variation in fat content of the product (11% and 15%) was obtained by introducing various amounts of fat to skim milk in the course of the production of textured milk proteins. The salt concentration of the preparation was modified by adding sodium chloride, Hamine polyphosphate mixture or both those salts jointly.The results indicate that the functional properties of the preparation were influenced by the two above mentioned factors in a statistically significant manner. The higher fat content of the product (15%) was accompanied by better fat emulsifying capacity and emulsion stability and lower thermal shrinkage. The salts used for these studies were found to influence favourably the functional characteristics of the preparation. The addition of sodium chloride appears to be most expedient, as it improves important technological properties such as fat absorption and emulsifying capacities.
The prediction of water activity of some supersaturated non‐electrolyte aqueous binary solutions from ternary data
Authors: SEOW C. C. , TENG T. T. 
Published: July 2010

SummaryBinary data are required for prediction of the water activities of multicomponent aqueous solutions by various methods. At high concentrations, these methods would need binary data beyond the solubility limits of individual solutes. Such supersaturated data are usually lacking or very difficult to determine experimentally. The Zdanovskii–Stokes–Robinson equation, which has been shown to be a reliable and accurate method for predicting the water activity of complex solutions, may be applied in reverse to calculate the water activities of supersaturated binary solutions from ternary data. Hitherto unpublished supersaturated binary aw data of mannitol, sucrose and urea obtained using this method as well as polynomials for their prediction are presented in this paper.
A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake
Authors: FAVETTO G. , CHIRIFE J. , BARTHOLOMAI G.B. 
Published: July 2010

SummaryBeef slices were dehydrated by immersion‐cooking in a sodium chloride‐glycerol solution of lower water activity (0.74) in the range of temperatures 30 to 85°C.Equilibrium studies of sodium chloride‐glycerol concentration in beef and the external solution were conducted. Results showed that the equilibrium condition between beef and external solution is given by the equality of sodium chloride and glycerol concentration in the water of the solution and in the muscle tissue water.The variation of water content, sodium chloride and glycerol content in beef has been determined as a function of immersion time. Solute uptake data by beef slabs were handled according to standard techniques used for obtaining diffusion coefficients assuming unsteady state Fickian diffusion.
Simultaneous determination of oil and water content in olive husk by pulsed low resolution nuclear magnetic resonance
Authors: BROSIO E. , CONTI F. , DI NOLA A. , SCORANO O. , BALESTRIERI F. 
Published: July 2010

SummaryA pulsed low‐resolution NMR method for the oil and water determination in olive husk samples is reported. It is based on the determination of the solid to liquid ratio of the sample and on the detection of the spin‐echo decay curve. This method is very fast and can be fully self‐contained, as it does not require either to weigh and dry the sample or any correlation curve. It seems suitable for other oil containing samples, such as seeds. The way to simplify and speed up the procedure is also discussed.
Microwave attenuation of frozen Nephrops norvegicus
Authors: KENT M. , STROUD G. D. 
Published: July 2010

SummaryThe effects of chilled storage on the microwave attenuation of frozen Nephrops norvegicus are studied in relation to changes in various constituents of the flesh. Correlations are sought between attenuation and nitrogen content as well as solids and fat contents. The study is unable to detect regular seasonal variations in these constituents or in microwave attenuation but significant correlations are obtained with changes occurring during chilled storage due to uptake of water.
A comparative study of consumer preference for blue whiting (Micromesistius poutassou) and whiting (Merlangius marlangus) before and after incorporation into products
Authors: HAMILTON MORAG , BENNETT R. 
Published: July 2010

SummaryGood quality blue whiting and whiting fillets were compared by taste panels before and after incorporation into five products. In the plain cooked form, blue whiting was liked by assessors but whiting was preferred marginally. In product form, both fish were well liked and there was no significant preference for either species.
Selection and training of panelists for sensory evaluation of meat flavours
Authors: WINGER R. J. , POPE C.G. 
Published: July 2010

SummaryDespite the necessity to select panelists sensitive to flavour changes and rigorously train them for meat quality evaluations, there is no published methodology to achieve this aim. Meat off‐flavours, notably rancidity, are extremely complex. General methods already described for sensory evaluation of foods are inadequate to establish rigorous yet practical procedures for use in studies on meat quality. This paper summarizes the experiences and details the procedures developed for training panelists in the rancid flavour assessment of lamb.
Collaborative trial to examine the commercial application of parts of Council Regulation (EEC) No. 2967/76 laying down common standards for the water content of frozen and deep frozen chickens, hens and cocks
Authors: JONAS D. A. 
Published: July 2010

SummaryUnder commercial conditions the techniques described in Annexes I and III of Regulation 2967/76 are practicable. However, in interpreting the water/protein relationships of commercially produced poultry, consideration should be paid to the fact that water pick‐up during spray washing and mechanical immersion chilling is inversely related to carcase weight. Also since offal contains a higher physiological water content than chicken carcases and the carcases are always packed with a random set of washed offal their influence on the water/protein relationship of the carcase and offal combined is greater for smaller carcases than for larger ones. (In accordance with UK practice throughout this paper, offal means neck, gizzard, liver and heart.)
Mycotoxins and the cereals industry—a review
Authors: OSBORNE B. G. 
Published: July 2010

SummaryMycotoxicoses in humans and animals associated with the consumption of mouldy cereals have long been recognized and many are now linked with the occurrence of specific mould metabolites (mycotoxins). Mycotoxins which have been detected in cereals are aflatoxins, zearalenone, ochratoxin A, nivalenol, deoxynivalenol, T‐2 toxin and diacetoxyscirpenol and of these only aflatoxin B1 has so far been shown to exhibit serious toxicity to humans. Surveys have shown that the occurrence of mycotoxins in cereals in the UK and USA is rare except for localized problems with corn in the Southern United States. Also it is clear that aflatoxins are more likely to occur in warm humid climates while the other mycotoxins listed above are more characteristic of temperate climates if there is a wet harvest.
Chemical and physical characteristics, fatty acid composition and toxicity of buffalo gourd oil, Cucurbita foetidissima
Authors: KHOURY N. N. , DAGHER S. , SAWAYA W. 
Published: July 2010

SummaryIn this study, Cucurbita foetidissima (Buffalo gourd) was investigated as a source of edible oil for human consumption. The seeds are rich in oil (28%) as well as protein (29%). General chemical tests such as the iodine number, saponification number, acid value and others were favourably compared to values of other edible oils. The analysis of the crude oil by means of gas liquid chromatography showed that it is rich in linoleic acid (63%) and has a high unsaturated to saturated fatty acid ratio. The high percentage of linoleic acid and the extremely low percentage of linolenic acid indicate that the oil could be a valuable edible oil, with a relatively good stability. Chicken feeding experiments showed that the oil did not contain any toxic substances causing death or interfering with growth rate and feed conversion.
Moisture isotherms of a processed meat product—Bologna
Authors: IGBEKA J. C. , BLAISDELL J. L. 
Published: July 2010

SummaryA study was carried out to obtain moisture isotherms of an intermediate‐moisture processed meat product at a refrigerated and three ambient temperatures. Results showed that the isotherms were sigmoidal in shape. The Henderson equation was applied and analysed. It was found that the storage stability of the product is maintained at 5°C. Heats of desorption were presented.
Moisture sorption isotherms of potato slices
Authors: MAZZA G. 
Published: July 2010

SummaryWater vapour sorption isotherms of Norchip, Russet Burbank and Norland potatoes were determined by the salt solution technique at 10, 25 and 40°C. The adsorption isotherms of potatoes were of sigmoid shape and were affected by drying method, temperature and sugars addition. The freeze dried products adsorbed more water vapour than the vacuum dried materials. Addition of glucose, sucrose or lactose to the potatoes caused the equilibrium moisture content to decrease in the low and intermediate water activity ranges. The sorption was temperature independent in the aw range 0.11–0.35 and showed a hysteresis loop at intermediate moisture levels.
Hydrolytic changes in the lipids of fish roe products during storage
Authors: KAITARANTA J. K. 
Published: July 2010

SummaryLipid hydrolysis and changes in the lipid components during cold and frozen storage of various rainbow trout and whitefish roe products were investigated over a 1‐year storage period.Rainbow trout roe lipids were composed of about 51% phospholipids and 46% triglycerides. The respective percentages in whitefish roe were 31 and 66. During the cold storage of salted roe products both of these lipids were hydrolyzed, the majority of the free fatty acids being produced from triglycerides. Lipid hydrolysis in frozen and pasteurized roe was very slow.Lecithin as the major phospholipid comprised about 90% and 61% of the total phospholipid in rainbow trout and whitefish roe, respectively. The remainder was composed mainly of cephalin since all the other components amounted to less than 2%. Cephalin was found more susceptible than lecithin to being hydrolyzed although equal or higher amounts of free fatty acids were released in the roe products from lecithin due to its abundance.
The influence of cooking technique on dietary fibre of boiled potato
Authors: JOHNSTON D. E. , OLIVER W. T. 
Published: July 2010

SummarySamples of twenty‐five different cultivars of potatoes were prepared and examined after cooking by boiling and by pressure cooking, peeled and ‘in the jacket’ in a factorial design to study the effect of cooking on dietary fibre fractions of potatoes. Raw samples were prepared as control.The samples were analysed for acid detergent fibre (ADF) and lignin by published procedures. Filtration problems were encountered with the published procedure for neutral detergent fibre (NDF) giving rise to lack of reproducibility. Reproducibility was restored by introducing a short incubation of the sample with α‐amylase enzyme (Bacillus subtilis) prior to the normal detergent digestion.The lignin content of all samples was < 0.25% on a dry matter basis. Both ADF and NDF increased on cooking but boiled samples did not differ from pressure cooked samples. Cooking ‘in the jacket’ gave higher ADF values than peeled samples but the effect was not observed for NDF values.Cultivar differences were significant for both ADF and NDF values but as the samples were all from a single season's crop in a single field a definitive ranking is not possible.
Effect of pre‐freezing on the stability of carotenoids in unblanched air‐dried carrots
Authors: ARYA S. S. , NATESAN V. , PREMAVALLI K. S. , VIJAYARAGHAVAN P. K. 
Published: July 2010

SummaryFreezing before conventional hot‐air drying considerably improved the stability of carotenoids and lipids in dehydrated carrots. Freezing, however, did not influence the peroxidase activity, glycine, alanine, glutamic acid, aspartic acid, arginine and serine exhibited pro‐oxidant effect while threonine and valine did not have a significant effect on β‐carotene stability. Histidine, leucine, isoleucine, tryptophan, ascorbic acid and quercetin exhibited antioxidant effect on β‐carotene degradation.
Effect of collagen content and heat treatment on protein digestibility and biological value of meat products
Authors: LASER‐REUTERSWÄRD A. , ASP N.‐G. , BJÖRCK I. , RUDËRUS H. 
Published: July 2010

SummaryThe digestibility and biological value of meat mixed with various amounts of collagen were measured after heat treatments.The M. biceps femoris muscle was used as the source of meat and pigskin as the source of collagen. The latter contained 78.9% collagen and digestibility both heated and raw was 95%.The NPU of mixtures of meat and pigskin showed a relation with collagen content defined as y = 82.8–0.6 x.Supplementation of pigskin at a pigskin‐meat mixture containing 50% collagen with methionine did not increase NPU.The amount of collagen in untreated meat products is 15–30% and will be of negligible nutritional significance in a whole diet.
An objective index for the evaluation of the ripening of salted anchovy
Authors: FILSINGER B. , BARASSI C. A. , LUPIN H. M. , TRUCCO R. E. 
Published: July 2010

SummarySalted anchovies were conditioned in order to allow ripening in brine. A sensory panel procedure was developed to systematically follow the process.This sensory evaluation was carried out for up to 328 days, and the results indicated 10 months as the minimum time required to obtain an adequately cured product.Total ester index was determined at the successive stages of anchovy ripening. There was a close correlation between total ester index and sensory score between 100 days and 328 days of ripening. This relationship to storage time and to sensory assessment supports the use of total ester index as an objective method to follow and assess the later stages of this little known process.
Effects of water blanching on pea seeds.
Authors: SELMAN J. D. , ROLFE E. J. 
Published: July 2010

SummaryLaboratory scale experiments were conducted to elucidate the main mechanisms responsible for changes in the proportions of ascorbic acid (AA) and dehydroascorbic acid(DHA) in peas during water blanching. Studies utilized hand‐harvested peas from specially grown Dark Skinned Perfection (DSP), Swan and Swift cultivars. The influence of pea size/maturity, blanch time and damage to the pea were studied over the temperature range 35–97°C.With increasing DSP pea size/maturity, the proportion of AA oxidized increased, and the proportion of AA leached into the water decreased when blanching between 45 and 65°C. Maximum AA oxidation occurred at 60°C and leaching became the prime mode of loss above 70°C. Leaching of AA from DSP peas increased almost linearly from 40 to 97°C.Damaging peas by bruising and slitting the testa, induced enhanced AA oxidation below 60°C and allowed immediate leaching of vitamin C largely as DHA even at the lowest blanch temperatures. Results suggested that the oxygen content of the tissues was a factor limiting the amount of AA oxidation. Cultivars Swift and Swan contained higher proportions of DHA particularly in the testa tissues, and calculations indicated that greater proportions of vitamin C were leached as DHA. A negligible proportion of AA was oxidized and some 28% of the initial AA was leached into the water when undamaged DSP peas were blanched at 97°C for 1 min. Bruised plus slit peas lost significantly more AA than undamaged peas when blanched at 97°C. Further evidence indicated that the micropyle serves as a major pathway for leaching losses.
Nutritional, fatty acid and oil characteristics of different agricultural seeds
Authors: KAMEL B.S. , DeMAN J.M. , BLACKMAN B. 
Published: July 2010

SummaryRecently increased attention has been given to the utilization of agricultural waste products to produce food, feed, fertilizer and as a raw material in certain industries. Such utilization could not only help maximize available resources but at the same time minimize waste disposal problems. Nutritional and oil characteristics of different seeds were investigated. On a dry basis protein contents of 43, 34, 16.1 and 36.9% and oil contents of 19, 50.6, 35.9 and 25.7% were found in maple, pumpkin, citrus and apple seeds, respectively. Determined food energy values averaged 626 kcal/100 g (26.2 kJ/g). The seeds were found to have valuable amounts of essential minerals. The major fatty acid composition was 18 : 2 (linoleic) at concentrations of 39.1, 58.9, 31.9 and 45.6% and total saturated fatty acids of 16.8, 19.7, 42.8 and 12.4% and cis, cis‐PUFA contents were 34.1, 46.8, 19.8 and 45.6%, respectively, for maple, pumpkin, citrus and apple; no measurable amounts of trans fatty acids were found.
Bioconversion of sugar cane bagasse for cellulase enzyme and microbial protein production
Authors: GARG S. K. , NEELAKANTAN S. 
Published: July 2010

SummaryA pilot scale (10 1) fermenter trial was conducted for the production of cellulase enzyme and single cell protein by growing a cellulolytic mould Aspergillus terreus GN1 on 1.0% alkali‐treated sugar cane bagasse substrate. A maximum crude protein content of 29.8% in the biomass was obtained during 4 days fermentation from the initial alkali‐treated bagasse having 3.0% crude protein content. The carboxymethyl cellulase (CMCase) activity was almost 0 u/ml during the first 24 hr, which increased during 96 hr incubation to 0.52 u/ml, and corresponded with the highest filter paper enzyme (FPase) activity of 0.032 u/ml. There was an alternate decrease and further increase in water soluble carbohydrate during 96 hr incubation, which increased finally to 7.9%. There was no cellulose utilization during the first 24 hr of incubation. However, the cellulose of sugar cane bagasse substrate was utilized subsequently and a maximum of 72.5% of the initial cellulose was utilized up to 96 hr fermentation time.
The use of soybean milk in soft cheese making
Authors: METWALLI N. H. , SHALABI S. I. , ZAHRAN A. S. , EL‐DEMERDASH O. 
Published: July 2010

SummaryA method for making Domiati cheese (soft cheese) from a mixture of soybean milk and whole milk has been reconstructed. The results obtained showed some important differences in cheese characteristics as the result of using soybean milk, particularly in the higher moisture, soluble nitrogen and acidity contents. The main organoleptic property affected by the soymilk was the flavour. This improved on ripening.A number of changes were observed during ripening. The presence of soymilk resulted in (1) less loss of cheese moisture and consequently cheese weight, (2) increase in the development of titratable acidity and (3) increase in protein breakdown.It is suggested that the soybean milk activates the lactic acid, producing bacteria and the proteolytic enzymes present in cheese.
Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats III. The effect of potassium sorbate
Authors: ROBERTS T. A. , GIBSON ANGELA M. , ROBINSON A. 
Published: July 2010

SummaryThe growth of Clostridium botulinum types A and B spores, at 101 or 103 per container, was studied in a pork slurry system containing nitrite (40 μg/g), sodium chloride (2.5, 3.5, 4.5% w/v) sodium isoascorbate (550 μg/g) at varying pH levels, with or without potassium sorbate (0.26% w/v), without heating and after two heat treatments (80°C for 7 min, and 80°C for 7 min + 70°C for 1 hr) followed by storage at 15, 17.5, 20 or 35°C for up to 6 months. At a given spore inoculum, potassium sorbate significantly decreased toxin production, as did increasing NaCl, decreasing pH or decreasing storage temperature. Heat treatment did not significantly affect spoilage or toxin production overall, but interacted significantly with some factors. The effect of sorbate was greater at 3.5% NaCl than at 2.5%, at pH values below 6.0, and at low storage temperature.
The determination of isolated soybean protein in raw and pasteurized meat products
Authors: ARMSTRONG D. J. , RICHERT S. H. , RIEMANN SUSAN M. 
Published: July 2010

SummarySodium dodecyl sulfate‐polyacrylamide gel electrophoresis was used to determine the isolated soy protein content in raw and pasteurized meat products. This method determined soy protein (±0.5%) by using an internal standard protein (haemocyanin) to compensate for variations in the meat. The detection limit for meat products was 0.5%. Several possible meat and non‐meat interferences were examined and none were found to interfere. The assay cannot be used on retorted products.
Effect of cooking time on the quality, minerals and vitamins of spaghetti produced from two Italian durum wheat varieties
Authors: ABDEL‐RAHMAN A.‐H.Y. 
Published: July 2010

SummarySpaghetti was made from two Italian durum wheat varieties and cooked for 10, 15 and 20 min. Percentages of water absorption and cooking loss were determined. Measurable amounts of soluble nitrogen, starch, minerals and vitamins were found in the water used for cooking.Minerals and vitamins were determined in cooked spaghetti. The percentage reduction of metals increased with increasing cooking time, but trace elements decreased after 10 min of cooking and then became stable at the longer times. It is preferable to cook spaghetti for 15 min.