bluuebunny/crossref_metadata_2025_split huggingface dataset:
Factors affecting flavour release and uptake in O/W emulsion
Authors: McNULTY P. B. , KAREL M. 
Published: July 2010

SummaryA scale‐up model was developed which assumes that the equation governing one‐dimensional unsteady‐state mass transfer in stirred diffusion cells also applies to three‐dimensional unsteady‐state mass transfer in O/W emulsions, and that complete and instantaneous mixing follows emulsion dilution. Substitution of experimental stirred cell transfer rates into the scale‐up model gave the following predicted times (sec) for the attainment of 50% equilibration in the diluted emulsions.

Dispersed phase
Compound transferred
Time (sec)

Liquid vegetable or silicone oils
n‐hexanol and n‐octanol
0·66–9·3

Liquid vegetable oils
Cholesterol
≫ 15

Semisolid oils
n‐hexanol (C6)
5·0–37

Solid oil
n‐octanol (C8)
75–78

In the study of transfer of alcohols, full alcohol equilibration occurred in all cases in less than 15 sec. Possible reasons are discussed for the discrepancies between measured and predicted rates. Supplementation of the emulsifier system with sodium caseinate or the proteins of egg yolk did not produce a measurable retardation of the release rate. Cholesterol uptake was very slow only when it was associated with surfactant in the aqueous phase. Increasing the initial oil fraction until the emulsion was ‘plastic’ gave readily measurable C8 transfer rates because mixing following dilution was not complete and instantaneous.
A method for the extraction of glycogen and metabolites from a single muscle sample
Authors: DALRYMPLE R. H. , HAMM R. 
Published: July 2010

SummaryAn enzymatic glycogen determination is used for bovine and porcine skeletal muscle. Perchloric acid homogenates of muscle are sampled, and mixed with amyloglucosidase which extracts the glycogen and reduces it to glucose. The glucose is then analysed with specific enzymes. The use of perchloric acid homogenates allows the determination of metabolites in the protein free extract of the same homogenate. Compared with the KOH‐ethanol glycogen extraction method the amyloglucosidase method indicated higher levels of glycogen which were attributed to protein‐bound glycogen and ethanol soluble carbohydrate not determined by the KOH‐ethanol method.
Release of lysosomal enzymes during post mortem conditioning and their relationship to tenderness
Authors: DUTSON T. R. , LAWRIE R. A. 
Published: July 2010

SummarySamples of the M. longissimus dorsi were taken from beef carcasses 1 hr, 24 hr, 5 days, 7 days and 14 days post mortem. Tenderness (shear force), the amount of protein and hydroxyproline in filtered muscle homogenates, the activity of β‐glucuronidase in muscle fractions and the electron histochemical determination of acid phosphatase were measured at these post mortem times.Shear force was a maximum at 24 hr and decreased thereafter to a value less than that of the 1 hr samples by 14 days. The amount of protein and hydroxyproline in filtered muscle homogenates was a minimum at 24 hr and increased to a maximum at 14 days. The specific activity of free β‐glucuronidase (a lysosomal enzyme) increased with post mortem ageing, while the specific activity of bound (sedimentable) β‐glucuronidase decreased with post mortem ageing, suggesting that this enzyme is released during the conditioning period. Electron histochemical determination of acid phosphatase activity showed the activity to be localized in specific areas around the I‐band at early post mortem times: the activity was more dispersed throughout the cell at later post mortem times.
Utilization of edible protein from meat industry by‐products and waste
Authors: YOUNG R. H. , LAWRIE R. A. 
Published: July 2010

SummaryData concerning the effect of pH, salt concentration and temperature on the extractability of protein from meat waste tissues are presented. The tissues investigated so far include bovine and ovine stomach and lungs. It appears that native proteins can be recovered in quantity from these tissues at room temperature over a wide range of pH values using solvents of low salt concentration (e.g. 0–0·01 m NaCl). Protein isolates have been characterized and compositional differences detected using polyacrylamide gel electrophoresis incorporating sodium dodecyl sulphate (SDS). This technique demonstrated marked differences in the electrophoretical patterns of proteins from lung and stomach tissues, the subunit molecular weights of which ranged from 13,500 to 87,000 for lung protein and from 13,500 to 145,000 for stomach protein.
Hydration and gelation of modified potato starches
Authors: CHILTON W. G. , COLLISON R. 
Published: July 2010

SummaryThe gelation characteristics of natural potato starch and two modified starches have been compared with their water sorption isotherms determined at 25°C. The pregelatinized starch gels more readily than the natural starch, but has a lower water sorption capacity below 90% relative humidity.The cross‐linked starch gels less readily than the natural starch on heating but has a similar water sorption isotherm.
Meat tenderness and the sliding‐filament hypothesis
Authors: MARSH B. B. , CARSE W. A. 
Published: July 2010

SummaryA detailed study was made of the relationship between the tenderness of beef and the extent of its early post mortem length change, observations covering the range from more than twice to less than one half the initial excised length. The ‘peak’ of toughness previously shown to occur at about 35–40% shortening was more accurately defined, and a secondary, much smaller peak was detected in muscles which had been held in a 25–30%extended state during rigor onset. These results strongly support the view that ultimate actomyosin configuration is a major determinant of meat tenderness, since the complex pattern of tenderness variation with length change can be explained entirely in terms of the varying degree of overlap of actin and myosin filaments.
Technological investigations into Cape hake
Authors: BURT J. R. , DREOSTI G. M. , JONES N. R. , KELMAN J. H. , McDONALD I. , MURRAY J. , SIMMONDS C. K. 
Published: July 2010

SummaryA study of the effects of various delay periods and handling conditions before freezing on Cape hake in the whole or eviscerated state has been made in order to assess the importance of these to the quality and acceptability of the final product. Increasing delays before gutting lead to increasing discolourations in sea frozen fillets and in fillets cut from sea frozen whole fish, even where a further delay for bleeding occurs before freezing. Increasing bleeding times beyond 30 min does not lead to further reductions in this discolouration which is minimized by holding the fish chilled from catching to freezing. The extent of gaping apparent in fillets from whole fish is related to delay before freezing and can also be reduced by holding at chill temperatures throughout the prefreezing period.Quality deterioration was less in fillets than in fish on the bone during extended chill storage after thawing but freezing and thawing again produced little change in fillet quality.
Kinetic considerations of the permeation of organic vapours through a flexible packaging film
Authors: BLAKESLEY C. NEWTON 
Published: July 2010

SummaryA new method is presented for measuring the rates of permeation of organic vapours through flexible packing films with the specific intent of studying flavour deterioration from packaged foodstuffs. The method is convenient, relatively rapid, quantitative and the results are presented as first order rate constants for the permeation of individual chemicals through a film. This allows ready calculation of such potentially useful data as the temperature effects on permeation rates, the half‐life of retention of a vapour by a film barrier or the energy necessary for permeation through a particular film. As an example of the method, data for the permeation of eight organic compounds through 50 μm polyethylene film over the temperature range ‐25°C to +35°C are given as well as the half‐lives of retention of these compounds and the permeation energies required. The permeability constants may also be readily calculated from the rate data.
A combined experiment‐computer technique for determining heating programs for batch and continuous freeze dryers
Authors: AGUILERA J. M. , FLINK J. M. 
Published: July 2010

SummaryTwo parameters, which characterize the freeze drying process, are obtained by a linear regression of variables derived from data from a limited number of freeze drying experiments. Freeze drying times and sample temperature profiles can then be simulated for other processing conditions, using computer techniques. The simulation has been used to predict the drying behaviour of skim milk samples for a continuous freeze drying process. The results of the simulation agree closely with a batch freeze drying operated so as to model a continuous process.
Post mortem changes and spoilage in rock lobster muscle
Authors: SIDHU G. S. , MONTGOMERY W. A. , BROWN M. A. 
Published: July 2010

SummaryIn an attempt to elucidate the pattern of spoilage in rock lobster (Jasus novae‐hollandiae), samples of abdominal musculature consisting of flexor, extensor and enveloping muscles were subjected to two treatments; half the musculature, after bisecting along the mediosaggital plane, was immersed for 4 min in 3% sodium chloride solution (untreated) and the other half in 3% sodium chloride containing 15 ppm oxytetracycline (treated). After being drained, the muscles from different lobsters were stored under nitrogen, some at 20°C or 15°C for 72 hr, and some at 0°C for 216 hr.In the untreated samples stored at 20°C or 15°C the concentration of total volatile bases (TVB) and trimethylamine (TMA) rose sharply after 24 hr storage. In both the untreated and treated samples at 0°C for up to 168 hr post mortem and in treated samples at 15°C for up to 56 hr post mortem TVB concentrations remained well below 30 mg n/100 g muscle. The TMA concentrations did not rise above 5 mg n/100 g muscle during the entire experimental period in samples held at 0°C.The increase in total bacterial counts correlated well with the rise in the concentrations of TVB and TMA in the untreated samples.Changes in the concentrations of free amino acids showed that bacterial breakdown of arginine into ornithine and ammonia accounted for a very high proportion of ammonia present in the TVB.The significance of these observations to rock lobster spoilage is discussed.
Effect of electrolytic tinplate and pack variables on the shelf life of canned pure citrus fruit juices
Authors: SEMEL A. , SAGUY M. 
Published: July 2010

SummaryCorrosion performance in citrus fruit juices of five different batches of electrolytic tinplates having values of special properties test outside of type K tinplate specifications was studied. The effect of A.T.C. values was followed in order to find out the precise limits for an adequate shelf life in citrus fruit juice packs. The effect of different levels of nitrate and sulphur dioxide in relating with A.T.C. values was investigated. It was shown that (1) certain A.T.C. values are necessary in order to obtain a good shelf life in pure juices and those values are different for orange and grapefruit juices; (2) while the A.T.C. value can affect the detinning rate in pure citrus juices, the addition of nitrate and sulphur dioxide at concentrations used, overrides this effect.
The vitamin C and thiamin contents of quick frozen peas
Authors: MORRISON MARY H. 
Published: July 2010

SummaryThe effect of maturity, variety, post‐vining delay and various stages in commercial processing, including cleaning, blanching, freezing and end‐cooking, on the vitamin C and thiamin contents of quick frozen peas has been studied. As the peas matured, the vitamin C content decreased but there was no correlation between maturity and thiamin content. The vitamin C content of six varieties was approximately constant, but one variety had an unexpectedly low thiamin content. In most cases, post‐vining delay had a detrimental effect on the vitamin C content whereas immature (but not mature) peas showed an increase in thiamin content. On average, frozen peas retained 80% of the original vitamin C content and 90% of the thiamin content. Cooking caused a further loss of vitamin C so that, at the point of consumption, the frozen peas retained approximately 55% of the fresh value for this nutrient.
The ante‐rigor excision and air cooling of beef semimembranosus muscles at temperatures between −5°C and +15°C
Authors: FOLLETT M. J. , NORMAN G. A. , RATCLIFF P. W. 
Published: July 2010

SummaryExcision of the M.semimembranosus early post mortem substantially reduced the temperature gradient throughout the whole muscle during subsequent cooling. This resulted in a retardation of the biochemical changes associated with rigor mortis, with the following effects on the quality of the meat; a substantial reduction (30–90%) of the loose drip in the vacuum packed meat with cooling between +5°C and + 15°C, minimal discolouration, a marginal saving in the drip loss from the retail joints, an improvement in tenderness with cooling at +5°C to + 15°C, and progressively increased bacterial counts at the surface and in the loose drip as the cooling temperature was raised. Bacterial contamination of the interior of the meat was only marginally increased at the higher cooling temperatures.
Fish muscle in the frozen state: time dependence of its microwave dielectric properties
Authors: KENT M. 
Published: July 2010

SummaryMicrowave attenuation properties of frozen fish muscle exhibit a time dependence, falling in value over periods of 1–3 weeks. This reduction of attenuation is due to gradual accretion of ice in the frozen system at the expense of unfrozen water. More than one exponential component is observed in the overall change and at least two are seen. These are both thermally activated and the activation energies for the characteristic time constants lie in the range 32–49 kJ mol−1. This is similar in value to activation energies for diffusion through dehydrated and frozen systems (after recalculation of the latter published data). An explanation is offered which takes this into account.
The determination of the water content of milk powders by Time Domain Spectroscopy
Authors: KAY J. M. , ISLAM M. A. , BLANSHARD J. M. V. 
Published: July 2010

SummaryA method for the determination of the moisture content of milk powder is described. A bead of milk powder is produced by a punch and die and is then introduced into a Time Domain Spectroscopy system. The response of the sample to the fast‐rise time step pulse is recorded and from the height of the spike, the moisture is determined using a calibration curve. A reproducibility of ± 0.2% moisture is possible and sample preparation, measurement and interpretation can be performed in about 10 min. It is anticipated that the technique can be applied to other powder systems.
A study of the micro‐baking of sponges and cakes using cine and television microscopy
Authors: BELL A. V. , BERGER K. G. , RUSSO J. V. , WHITE G. W. , WEATHERS T. L. 
Published: July 2010

SummaryThe micro‐baking of sponges, madeira and high‐ratio cakes has been investigated by cine and television microscopy. The temperatures of significant events in baking have been estimated and gas bubble diameters have been measured as a function of time and temperature during baking. The implications of the results for cake baking have been discussed.
The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storage
Authors: OWEN J. E. , LAWRIE R. A. 
Published: July 2010

SummaryThe effect of an artificially induced high ultimate pH and of nutritionally modified unsaturated fatty acid levels in intramuscular lipids, on the oxidative stability of lipid and pigment fractions in frozen minced porcine muscle has been investigated. The stability of both lipid and pigment fractions was increased by a high ultimate pH. This was true also when the intramuscular triglycerides contained higher levels of polyunsaturated fatty acids as a result of feeding.
Blanching by electro‐conductive heating
Authors: MIZRAHI S. , KOPELMAN I. J. , PERLMAN J. 
Published: July 2010

SummaryThe common method for blanching is heating by water or steam whereby the mode of heat transfer is by conduction. In cases where the object is fairly large, such as corn on the cob conduction heating will require long heating time and might have adverse effects on the product's quality. This paper presents a method for electro‐conductive heating of the product immersed in a liquid whose electric conductivity is close to that of the product. The temperature rise at the geometric centre of corn on the cob was found to be 2‐3° C/sec when 380 Volt was applied to 7 cm apart electrodes with no effect on flavour. In that case complete peroxidase inactivation was achieved in less than 3 min of current passage as compared to 17 min that was required in the case of boiling water blanching.
Effect of sodium chloride and sodium nitrite on the heat resistance of Staphylococcus aureus NCTC 10652 in buffer and meat macerate
Authors: BEAN P. G. , ROBERTS T. A. 
Published: July 2010

SummaryThe heat resistance of Staphylococcus aureus NCTC 10652 in tris‐maleate buffer pH 7.0 was increased by 4 or 8% w/v NaCl (P= 0.001). At pH 6.5 the D60°C in both buffer and meat macerate was increased by 8% w/v NaCl. Addition of NaNO2 had little effect on the heat resistance.
Utilization of edible protein from meat industry by‐products and waste
Authors: YOUNG R. H. , LAWRIE R. A. 
Published: July 2010

SummaryThe effect of various parameters on the mechanical properties of fibrous products fabricated from meat waste protein has been investigated. The shear resistance of spun plasma protein was significantly affected by the extrusion rate of protein through the spinneret and by the drawing velocity of the fibres. Fibrous products spun from isolated lung and stomach proteins consistently exhibited a low resistance to shear. These findings are related to the fine structure of the protein constituting the fibre and their significance with regard to the manipulation of texture in the spun products is discussed.
Utilization of edible protein from meat industry by‐products and waste
Authors: YOUNG R. H. , LAWRIE R. A. 
Published: July 2010

SummaryCharacteristic patterns for soluble proteins extracted from meat waste tissues at alkaline pH have been established using polyacrylamide gel electrophoresis incorporating sodium dodecyl sulphate (SDS). Whilst there were distinct differences between the character of proteins recovered from lung, stomach and plasma, little interspecies variation was detected. The compositions of the protein isolates from lung and stomach differed from those of the soluble protein extracts since a major component of molecular weight 70 000 remained soluble at the isoelectric pH. Electrophoretograms of spun proteins were characterized by the presence of a dense component of high molecular weight (about 130 000) which was not apparent in the proteins prior to spinning.
Selected physical properties of glucose syrup fractions obtained by reverse osmosis
Authors: KEARSLEY M. W. , BIRCH G. G. 
Published: July 2010

SummaryA series of glucose syrups were prepared by the reverse osmosis fractionation of a commercial 43 D.E. glucose syrup and the carbohydrate composition of each determined by a paper chromatography technique. These fractions were dried to zero moisture content and the hygroscopicity of each determined.The method of drying of the fractions was found to influence the rate of moisture uptake but not the final moisture content in each sample and the presence of inorganic salts in a sample caused an elevation of rate of absorption of moisture and also final moisture content.An increase in time to reach an equilibrium moisture content was noted as dextrose equivalent increased.Five commercial glucose syrups were compared with glucose syrup fractions of similar dextrose equivalent, and found to be more hygroscopic in all but one sample.Samples of dextrose and maltose were also studied and were found to have abnormal moisture absorption curves if not dried correctly.
Comparison of methods of freshness assessment of wet fish
Authors: BURT J. R. , GIBSON D. M. , JASON A. C. , SANDERS H. R. 
Published: July 2010

SummarySamples of cod were obtained from different fishing grounds at different seasons. They were stored in boxes with ice for periods of up to twenty days. Freshness assessments by sensory and non‐sensory methods were carried out at regular intervals.Results obtained on four freshness factors by a sensory panel are reported in this paper. The different factors give similar results, but considerable variations are found in fish from different catches.
Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures II. Effect of heating period on experimental results
Authors: PERKIN A. G. , BURTON H. , UNDERWOOD H. M. , DAVIES F. L. 
Published: July 2010

SummaryThe effect of the heating period on the death of bacterial spores when heated in capillary tubes was investigated. Theoretical equations for the calculation of an equivalent heating time if there were no heating up period, were derived and a computer programme developed to carry out the necessary analysis. the temperature distribution within a capillary tube during heating was determined by experiment so that the parameters for the analysis could be obtained.Results showed that the heating period has a negligible effect for treatment temperatures up to 135°C. Above this temperature the heating period becomes increasingly more significant and analysis of this kind can be used to obtain more reliable data. It was shown that thermal death rates defined by semilogarithmic curves increase sensibly in accordance with Arrhenius kinetics up to temperatures of the order of 150°C.
The protective effect of fat on the heat resistance of bacteria (I)*
Authors: SENHAJI A. F. , LONCIN M. 
Published: July 2010

SummaryThe effect of several oil/water systems on the heat resistance of spores of Bacillus subtilis and vegetative cells of Pseudomonas fluorescens has been investigated. Heat resistance was higher in the presence of oil and greatest without added water. an explanation of the phenomena observed is suggested in terms of differences in water activity between the systems.
The protective effect of fat on the heat resistance of bacteria (II)
Authors: SENHAJI A. F. 
Published: July 2010

SummaryThe experimental results of studies on the heat resistance of Bacillus subtilis spores in the model‐systems described in the first part of this study (Senhaji & Loncin, 1977) are shown to be in accord with the results of numerical simulation. This confirms the hypothesis that the heat protection phenomenon of fats is due to reduced water activity in the fat during heating.A second and direct experimental verification allows the presentation of guidelines permitting the occurrence of the phenomenon to be predicted.
Biochemical changes in experimental soy sauce Moromi
Authors: YONG F. M. , WOOD B. J. B. 
Published: July 2010

SummaryBiochemical changes occurring during the mash or Moromi stage of experimental soy sauce fermentations are described. Despite the high temperature (40°C) and salinity (18% salt w/v) employed, and the low pH (4.5) which developed, amylase and proteinase activity from fungal enzymes present at the beginning of the fermentation, remained detectable throughout the thirty‐day incubation period. Considerable increases in reducing sugar, total dissolved nitrogen and amino nitrogen levels occurred, despite active growth of yeast and Lactobacillus. In some cases the increases were greater in mashes containing one or both organisms, than in uninoculated controls.