bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effects on broiler chicken of polyphosphate injection during commercial processing
Authors: GRIFFITHS NERYS M. , WILKINSON CAROLINE C. L. 
Published: July 2010

SummaryChickens injected with a polyphosphate solution and control samples which had not been injected were submitted to a consumer panel of 389 households. Preference test and laboratory sensory assessments were also made on similar birds. In all tests polyphosphated birds were significantly more tender and juicy, but 32–45% of consumers did not differentiate between the treatments when eaten as part of a meal. In preference tests 265 people divided approximately equally in preferences between birds injected with polyphosphate and control birds.
A tentative evaluation of the potentiokinetic polarization technique in studies of localized corrosion of lacquered tinplate
Authors: ALBU‐YARON ANA , BERTHELIN NICOLE , CHRISTEN J. M. , PAGETTY J. 
Published: July 2010

SummaryPreliminary results are presented on the evaluation of the potentiokinetic polarization technique for studies of localized corrosion behaviour of lacquered tinplate samples. Evaluation was performed with a 5 μm thick layer of an epoxyphenolic lacquer on tinplate and in 1% model solutions of citric, oxalic, lactic and acetic acids (2.3–2.8 pH range) and in 1% model solutions of the sodium salts of the same acids (6.4–8.0 pH range) by means of scannings of the potential first anodically and then, in the reverse direction, at a rate of 50 mV/min.The shape of the current‐potential curves obtained, dependent on the anion type and pH of the solution, suggests the development of passive regions with localized penetration of the organic coating by the conducting phase. We interpret these results as a lacquer breakdown process that involves transport of anions at sites of low resistance electrolytic paths in the organic coating with their specific effect on the dissolution of tin from below the organic coating. These results correlate with the visible localized corrosion behaviour of the lacquered samples from direct corrosion experiments.
The stability, thermal dilatation and solidification properties of partially hydrogenated cottonseed oil emulsion in skim milk
Authors: EL‐DIFRAWI ENTISAR A. , ISMAIL A. A. 
Published: July 2010

SummaryThe stability of partially hydrogenated cottonseed oil in skim milk emulsion depended on the fat content and on the addition of emulsifier, being stable up to 50% fat. The thermal dilatation and the solid to liquid fat ratio were considerably affected by the fat content and the precooling treatment applied prior to dilatation. The total thermal dilatation, from 0 to 45°C, and the dilatation maxima increased with high fat content. Lower precooling temperature caused higher total dilatation, while longer precooling period led to high solid to liquid fat ratio up to 38°C.
Decrease in the cold store flavour developed by frozen fillets of starved cod (Gadus morhua L.)
Authors: ROSS DEREK A. , LOVE R. MALCOLM 
Published: July 2010

SummaryFrozen fillets from cod which had been starved in an aquarium developed less cold store flavour or odour at −10°C than was developed by fed controls. Cis‐4‐heptenal, the major compound responsible for the off‐flavour, was found to be present at a much lower level in the starved fish. At the same time the relative proportions of phospholipids and of the most important polyunsaturated fatty acids were found to be reduced by starvation. It was concluded that selective mobilization of precursors reduced the formation of the flavour compound during subsequent frozen storage. A seasonal variation in cold store flavour (and odour) therefore seems almost inevitable.
Studies on the vitamin C content of developing pea seeds
Authors: SELMAN J. D. , ROLFE E. J. 
Published: July 2010

SummaryThe effect of maturity on fresh pea weight, dry solids content and vitamin C content has been studied over several years with particular emphasis being placed on the cultivar Dark Skinned Perfection. Regarding the vitamin C content special attention was paid to the partition of the vitamin between the cotyledons and the testa of the developing pea, and also to the contribution made by dehydroascorbic acid to the total vitamin C content. Changes in the fresh pea weight and the level of constituents were found to correlate well with maturity expressed in terms of tenderometer reading. Cultivar has been shown to affect the vitamin C content of the pea and the proportion present as dehydroascorbic acid.It was postulated that the observed changes in vitamin C content could arise from structural changes occurring in the pea seed during development.
Air thawing of lamb carcasses
Authors: CREED PHILIP G. , BAILEY COLIN , JAMES STEPHEN J. , HARDING CHARMAIGNE D. 
Published: July 2010

SummaryThe effect of air temperatures, velocities and wrapping on the thawing time, weight change, appearance and change in bacterial numbers was studied on 20 kg lamb carcasses. The optimal condition for thawing wrapped lambs in 24 h was to use air at 10°C and 0.75 m/s and for unwrapped lambs 7.5°C and 0.75 m/s. Changes in bacterial numbers for these conditions were insignificant.
Thermal process calculations using sterilizing ratios
Authors: STEELE R. J. , BOARD P. W. 
Published: July 2010

SummaryCommonly used thermal process calculations are based on temperature differences. An improved method of calculation based on sterilizing ratios is described. This method is independent of the temperature scales used, and reduces the number and size of associated tables. The integration limits were able to be selected so that computational errors are negligible.
Study of the water extractable components of the red seaweed Eucheuma spinosum
Authors: TONG H. K. , LEE K. H. , WONG H. A. 
Published: July 2010

SummaryA study of the components of the red seaweed Eucheuma spinosum, found growing abundantly in Singapore waters, was made with a view to improving its commercial value. Carbohydrates was found to be the chief component, accounting for over 70% of the dry weight. Proteins accounted for between 5–10% of the dry weight.The nature of the carbohydrates present was determined and found to consist mainly of polysaccharide/s extractable with water under the mildest of conditions. Centrifuging a 1% homogenate of the dried Eucheuma plant and freeze drying the supernatant resulted in the isolation of over 80% of the polysaccharide present. By sun bleaching the plants before extraction, the red pigments present in the red alga was not extracted with the polysaccharide/s, resulting in a white fluffy product. The sugar units of the polysaccharide/s were galactose and 3,6‐anhydrogalactose in the proportion of 3:2.
Quality changes in frozen Brussels sprouts during storage. I. Sensory characteristics and residual enzyme activities
Authors: STEINBUCH E. , HILHORST R. A. , KLOP W. , ROBBERS J. E. , ROL W. , VAN DER VUURST DE VRIES R. G. 
Published: July 2010

SummarySensory evaluation and quantitative analyses of catalase, peroxidase and lipoxygenase were performed in frozen Brussels sprouts during storage at three different temperatures. Within 6 weeks at –4°C all sensory attributes had reached the limit of acceptability, while peroxidase activity increased in the same period. At the end of this period catalase activity had increased strongly. Colour and flavour decreased slowly during 11 months storage at –9°C, while texture remained on a constant level. After 4 months at –9°C a slight catalase activity became detectable. At –18°C no detectable changes occurred during 11 months. Characterization of the preliminary blanching process in terms of residual activities of peroxidase and catalase remains possible after prolonged storage, provided microbial growth can be excluded.
Quality changes in frozen Brussels sprouts during storage. II. Objective quality parameters: texture, colour, ascorbic acid content and microbiological growth
Authors: TIJSKENS L. M. M. , KOEK P. C. , MEER M. A. VAN DER , SCHIJVENS E. P. H. M. , WITTE Y. DE 
Published: July 2010

SummaryBrussels sprouts were stored at –18°C, –9°C and –4°C. During this storage, the colour of whole Brussels sprouts and Brussels sprouts slurry, measured as the greenness (Hunter –a value), decreased, probably can be described as a first order decay. The reflection at 680 nm of Brussels sprout slurry measures possibly the constant sum of chlorophyll and pheophytin. This can be a useful indication of the initial colour of the product. Also the ascorbic acid content can be a useful quality index, provided the initial level is known.Although not a very sensitive one, the shear force seems to be the most reliable textural parameter.From microbiological point of view, a storage temperature of –18°C as well as –9°C, is quite acceptable.
Sensory analysis of bitterness in apple wine
Authors: ROOZEN J. P. , VAN BUREN J. P. 
Published: July 2010

SummaryA dilution test determining the occurrence of basic tastes in apple wine and hard cider showed sourness, sweetness and bitterness to be present. For selection of assessors a bitterness standard was defined as a taste difference between two apple wines. Ranking and paired comparison tests were used for analysis of bitterness levels. Additions to the fermentations improving the growing conditions for the yeast decreased the bitterness of the apple wine.
Stability of β‐carotene in isolated systems
Authors: ARYA S. S. , NATESAN V. , PARIHAR D. B. , VIJAYARAGHAVAN P. K. 
Published: July 2010

SummaryThe effects of water activity, antioxidants and fatty acid methyl esters on the stability of β‐carotene in isolated model systems has been investigated. The rate of β‐carotene degradation decreases with the increase in water activity. Both BHA and PG stabilized β‐carotene at all water activity levels. Methyl stearate and oleate enhanced the stability of β‐carotene. Methyl linoleate stabilized β‐carotene during initial stages of slow oxidation after which it exhibited a strong prooxidant effect.
The rapid detection of polyphosphate in broiler chicken breast muscle
Authors: GREY T. C. , ROBINSON D. , JONES J. M. 
Published: July 2010

SummaryA method for rapid detection of the presence of injected polyphosphate or a mixture of polyphosphate and sodium chloride solutions in broiler breast muscle has been developed. Detection is based on the ratio of sodium and phosphorus (as P2O5) concentrations found in a trichloroacetic acid (TCA) extract of the muscle. Comparison of acid digested and undigested TCA extracts showed that the presence of these added salts could be demonstrated equally well without acid digestion. The method has been satisfactorily applied to the analysis of deep‐frozen broilers purchased from supermarkets.
The production of soluble fish protein solution for use in fish sauce manufacture I. The use of added enzymes
Authors: BEDDOWS C. G. , ARDESHIR A. G. 
Published: July 2010

SummaryThe production of a fish hydrolysate, using plant proteases, which could be added to traditionally fermented fish sauce to increase the total volume without affecting the overall nutritional quality was investigated.The effect of adding bromelain, papain or ficin, on the rate of hydrolysis and the extent of the conversion of insoluble fish protein, to soluble nitrogen was examined. The conditions employed were similar to those used in traditional fish sauce manufacture but both whole and minced Ikanbilis (Stolephorus sp.) were investigated. Measurement of the extent of hydrolysis after 1, 2, 4, 7, 14, 27, 28 and 35 days at 33°C showed that bromelain tended to give slightly better results with some 65% of the protein being hydrolysed. The effect of temperature enzyme, co‐enzyme and salt concentrations for the hydrolysis by bromelain were investigated and the optimum conditions established at the pH normally found in fish sauce production. The hydrolysate produced in 18–21 days was comparable to traditional fish sauce in the distribution and concentrations of nitrogenous compounds and had very little aroma. The product could be added to the traditional sauce without affecting its quality.
The production of soluble fish protein solution for use in fish sauce manufacture II. The use of acids at ambient temperature
Authors: BEDDOWS C. G. , ARDESHIR A. G. 
Published: July 2010

SummaryWhen batches of Ikanbilis were acidified using hydrochloric acid to pH 2.0–3.5 at 30°C, the rate and extent of hydrolysis of the fish protein and the rate of formation of supernatant liquor were increased.The effect of pH and salt concentration was investigated. Although the presence of salt generally decreased the extent of proteolysis, it made the mixtures easier to filter. The optimum conditions were either pH 2.0 and 10% salt (w/w) or pH 3.0 and 15% salt (w/w). The extent of fish protein hydrolysed was comparable to the natural fermentation and the concentrations and distribution of soluble nitrogen were very similar to those obtained in the traditionally produced sauces. This liquor was produced within 6 days. The natural fermentation takes 4–9 months.The use of formic acid was investigated and showed no particular advantage.When the pH of the acid ensiled mixtures was adjusted above 4.2, calcium phosphate precipitated; this was removed by filtration.The effect of adding alkaline ensiled fish to acid ensiled fish mixtures (the pH of which had been re‐adjusted) was investigated. The amount of insoluble protein hydrolysed increased to a limited extent.As the solutions produced by acid ensilation had very little aroma or taste but had a high soluble nitrogen content, they could be used to add to traditionally prepared fish sauce in order to increase the net volume which would increase the rate of production.
The prediction of water activity in aqueous solutions in connection with intermediate moisture foods IV. aW Prediction in aqueous non electrolyte solutions
Authors: CHIRIFE J. , FONTAN C. FERRO , BENMERGUI E.A. 
Published: July 2010

SummaryA systematic survey was made of water activity reduction in single non electrolyte aqueous solutions together with an examination of the theoretical aspects of aW predictions. The prediction of aW in multicomponent aqueous solutions of non electrolytes as well as of mixed strong electrolyte–non electrolyte solutions was also studied.
Applications of high pressure liquid chromatography* to food analysis
Authors: MACRAE R. 
Published: July 2010

SummaryHigh pressure liquid chromatography (HPLC) is becoming widely accepted as an invaluable technique for the analysis of many food components. In many instances HPLC methods have replaced laborious analyses and, in general, the chromatographic methods are more specific and precise, coupled with a significant reduction in analysis times.A number of articles, e.g. Battaglia (1977), Rapp & Ziegler (1975), Wildanger (1975a) and Saxby (1978a,b), have been written reviewing the applications of HPLC to food analysis, but these have not covered the literature comprehensively. This is attempted here, preceded by a brief description of the methodology and instrumentation of HPLC.
Purification of crude glucose solution from the enzymatic hydrolysis of potato waste, by solvent precipitation, ultrafiltration and ion exchange
Authors: MORETON R. S. , GIBSON JEAN 
Published: July 2010

SummaryA crude, dilute glucose solution produced by the enzymatic hydrolysis of waste from a dehydrated potato plant, contained high concentrations of non‐carbohydrate and coloured materials. Purification using solvent precipitation, ultrafiltration and ion exchange, reduced the concentration of non‐carbohydrate materials from 27% to 3%, and increased the glucose concentration from 53% to 96% of the total dissolved solids. The purified material was suitable for use in some food applications or as a fermentation substrate.
The resistance of dry spores of Bacillus subtilis var. globigii (NCIB 8058) to solutions of hydrogen peroxide in relation to aseptic packaging
Authors: SMITH Q. J. , BROWN K. L. 
Published: July 2010

SummaryThe resistance to solutions of hydrogen peroxide of dry spores of Bacillus subtilis var. globigii (NCIB 8058) was studied between concentrations of 10 and 30% (w/v) at temperatures from 20 to 50°C. Logarithmic relationships were obtained between decimal reduction time and temperature at different concentrations of hydrogen peroxide. The difference between the resistance of wet and dry spores to hydrogen peroxide is discussed.
Colourless sunflower protein products: chemical and nutritional evaluation of the presence of phenolic compounds
Authors: BAU H. M. , DEBRY G. 
Published: July 2010

SummaryThis study describes a simple process for preparing a sunflower product from dehulled sunflower seeds. The processed products, apart from the high content of lipid (39%), are whole foods, white in colour, with a fibrous or granular texture and acceptable odour. They contain 27–29% proteins, 4% ash, 3.9% fibres and small amounts of phenolic compounds. Furthermore, their PER values can equal that of casein when 2% lysine is added. However, the extraction process causes a loss in lipid (25–30%), a fall in lysine and cystine content and a slight fall in soluble protein.
Control of spoilage in vacuum packaged dark, firm, dry (DFD) meat
Authors: NEWTON K. G. , GILL C. O. 
Published: July 2010

SummaryEarly spoilage of vacuum‐packaged DFD meat, due to green discoloration and development of undesirable odours and flavours, can be prevented by addition of small quantities of citrate buffer to the meat before packaging. This treatment extends the storage life to that of vacuum‐packaged normal meat, both appearance in the pack and flavour being acceptable after 12 weeks storage at –1°C. However, steaks cut from the vacuum‐packed primal cuts remained darker in appearance than normal pH controls and spoiled more rapidly during aerobic storage.
Determination of thermal process schedule for Totapuri mango
Authors: NATH NIRANKAR , RANGANNA S. 
Published: July 2010

SummaryThe values for thermal inactivation of pectinesterase (PE) in Totapuri mango syrup homogenate are F18.56208.8= 1.00 and D21.4208.8= 0.456 at pH 3.6. The F value is equivalent to 2.19 D. In commercial canning a 3 D process is recommended which is adequate to inactivate the PE, the natural microflora consisting of gram‐positive and gram‐negative nonsporulating rods and cocci, and the test organism Clostridium pasteurianum which is able to grow in mango preparations at pH 3.8 and above. Bacillus coagulans which causes flat‐sour spoilage does not grow in mango preparations. Process times calculated by the graphical method are compared with the values found by formula method using six different procedures. Process requirements under different initial and processing temperatures are given.
Storage life of chilled Patagonian hake (Merluccius hubbsi)
Authors: LUPÍN H. M. , GIANNINI D. H. , SOULÉ C. L. , DAVIDOVICH L. A. , BOERI R. L. 
Published: July 2010

SummaryThe storage life of iced Patagonian hake (Merluccius hubbsi) was studied. Seasonal changes were investigated by means of organoleptic assessments (raw and cooked), total volatile bases (TVB) and pH.During summer‐time (December to March) the keeping time, from the edibility point of view, for round hake in ice is not more than 9 to 10 days; in the remaining months the storage life under the same conditions is up to 14 to 15 days.The difference could be due to the biological condition of hake during and after the spawning time (end of spring‐beginning of summer), the shallow and temperate waters of the fishing grounds in summer, and the heavy feeding after spawning.Comparison trials between gutted and ungutted hake in ice, and between ungutted hake in ice and in chilled sea water (CSW) were also performed.The duration of rigor mortis of whole hake stored in ice, and the feasibility of quality assessment by an electronic device were also studied.
A modern dry‐salting process for Wiltshire bacon
Authors: TAYLOR A. A. , SHAW B. G. , JOLLEY P. D. 
Published: July 2010

SummaryBacon made by a 5‐day process using brine injection followed by dry‐salting has been compared with that made by a longer conventional Wiltshire process. The eating quality and appearance of the two bacons were similar. The slightly poorer storage stability of dry‐salted back in vacuum packs was attributed to a low salt concentration which could be corrected by increased brine injection in this region. Dry‐salting slightly improved the storage stability of collar in vacuum packs because initial bacterial counts were lower than in the immersion‐cured. Comparison of dry‐salted bacons made with and without nitrate in the injection brine showed that nitrate did not affect nitrite level during vacuum‐packed storage.
Changes in the free ‐NH2, free ‐CO2H and titratable acidity of meat proteins
Authors: MADOVI P. B. 
Published: July 2010

SummaryThe 2, 4, 6‐trinitrobenzene sulphonic acid (TNBS) spectrophotometric assay and formol titration were used to measure changes in free ‐NH2 and free ‐CO2H respectively, in meat proteins dissolved in 3% sodium dodecyl sulphate (SDS). Changes in the titratable acidity of the meats was also determined. The free ‐NH2 groups were found to decrease markedly with cooking while ‐CO2H remained relatively constant. Intermediate moisture beef (Longissimus dorsi) processed and stored at 38°C showed the free groups increasing for up to 8 weeks' storage due to proteolysis, followed later by a sharp fall due to cross‐linking. But titratable acidity of the IM beef samples continued to rise with storage.
The determination of fluorine in coffee and tea using a microprocessor coupled with a fluoride ion‐selective electrode
Authors: MOODY G. J. , ONG B. , QUINLAN K. , RIAH A. H. , THOMAS J. D. R. 
Published: July 2010

SummaryThe fluoride content of tea and coffee as normally brewed, and after Schöniger oxygen flask combustion, has been determined with a fluoride ion‐selective electrode coupled to a microprocessor analyser in two of its operational modes. Up to forty samples per hour can be assayed in the CONCN mode and the results compare favourably with the known addition (KA) back‐up mode.
Effects of processing on the thiamin, riboflavin and protein contents of cowpeas (Vigna unguiculata (L) Walp) II. Alkali (‘potash’) treatment
Authors: EDIJALA J. K. 
Published: July 2010

SummaryAlkali treatment of cowpeas using ‘potash’(sodium sesquicarbonate) and sodium bicarbonate caused severe losses of thiamin and riboflavin but had no significant effect on the protein content in terms of total nitrogen. The vitamin losses were not dependent on the pH but on the concentration of the alkaline solutions. The reduction in cooking time by the use of alkali was significant only at high concentrations but the resultant products were not acceptable organoleptically. As the vitamin losses were high even with low concentrations of alkali the traditional Nigerian use of ‘potash’ is not advocated. In addition, there is a possible latent danger to health with ‘potash’ treatment of cowpeas because of the possible undesirable formation of lysinoalanine.
Volatiles of apples (var. ‘Schone van Boskoop’): isolation and identification
Authors: FEYS M. , TOBBACK P. , MAES E. 
Published: July 2010

SummaryA simple method for the analysis of apple volatiles has been developed. By means of a modified vacuum‐cold trap distillation an aqueous solution of volatiles, ready for direct GLC‐analysis, is obtained.Formation of artefacts (e.g. volatile aldehydes) during homogenization of the apple tissue was prevented by addition of trichloroacetic acid. About fifteen volatiles of the apple variety ‘Schone van Boskoop’ have been identified and quantified. More than 85% of the total volatile fraction are alcohols. The recovery for the different volatiles ranged from 60 to 95% depending on the nature of the compounds.In a dichloromethane extract of the distillate a few minor compounds, mostly esters, were identified by mass spectrometric analysis.