bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of post‐mortem treatments on turkey and chicken meat texture
Authors: WAKEFIELD DIANE K. , DRANSFIELD E. , DOWN N. F. , TAYLOR A. A. 
Published: July 2010

SummaryToughness of poultry breast muscle was influenced by the rate of rigor onset, the rate of cooling and chilled storage time. The pH of the breast muscle at 20 min after stunning (pH20) in 52‐day‐old chickens varied from 5.9 to 6.9, and in 70‐day‐old turkeys from 6.2 to 6.8. In turkey meat with pH20 > 6.4, toughening was induced by immersion chilling to 7°C within 65 min post mortem and subsequent ‘tanking’ in iced water. Unaged, thawed meat from chicken carcasses, in which freezing commenced about 2 h after stunning was tougher than that from carcasses chilled for 16 h before freezing. Both were tender after 7 days chilled storage. Electrical stimulation of carcasses using 94 V decreased pH20 by an average of 0.3 unit in turkey, with no overall increase in tenderness. In chicken, it decreased the pH20 by 0.5 unit, but caused an overall toughening due to increased rigor shortening in carcasses with pH20 < 5.8.
Rheological properties of flour and sensory characteristics of bread made from germinated chickpea
Authors: LUZ FERNANDEZ MARIA , BERRY J. W. 
Published: July 2010

SummaryBreads were prepared from wheat flour supplemented with 0,10,20 and 30% ungerminated or germinated chickpea flour to determine the influence of germination on the sensory acceptability of the baked products. Rheological characteristics of the flours were evaluated by the Brabender farinograph and viscoamylograph, using a wheat flour control. Farinograph development and stability times decreased, and amylograph peak viscosities increased for all fortified flours. Germinated flours showed greater retrogradation upon cooling. Most sensory characteristics of fortified breads did not differ significantly, but the chickpea loaf fortified with 10% germinated flour did not compare favourably with the control.
The foam‐enhancing properties of basic biopolymers
Authors: POOLE S. 
Published: July 2010

SummaryProtein systems containing both basic (high isoelectric point) and acidic (low isoelectric point) components exhibit markedly enhanced foaming properties, to an extent that significant amounts of lipids (up to 30% by weight) can be tolerated without detriment. The enhancement in foaming results from increased protein‐protein interactions at the bubble surface, giving a more resilient film. Lipids, even at low levels, usually inhibit the foaming of proteins. Consequently, such mixed protein systems may have potential applications in the development of novel whipped foods.The charge and structural requirements of basic proteins for foam enhancement have been identified. For practical purposes they must have an isoelectric point of 9 or greater and a molecular weight of 4000 daltons or greater.Basic whey protein may be prepared by esterification in alcohol. This material has an isoelectric point between 9 and 9.5 and enhances the foaming of acidic proteins.Chitosan, a basic polysaccharide obtained from fungi, crab and shrimp shells exhibits comparable or even superior foam‐enhancing properties to basic proteins, particularly low molecular weight forms. The foaming properties of different chitosan, protein and lipid formulations are reviewed, and potential areas of use of basic biopolymers in food processing are discussed.
An improved simple gravimetric method for measurement of high water activities
Authors: ESTEBAN M. A. , MARCOS A. , FERNANDEZ‐SALGUERO J. , ALCALA M. 
Published: July 2010

SummaryA previously reported gravimetric method for measurement of water activity (aw) has been simplified and improved, to determine aw in the range from about 0.700 to 0.999. Extrapolated aw values above 0.990 gave average underestimates of –0.001 aw units with the improved method. Comparative results on various dairy products were in good agreement with those found by a reference method (thermocouple psychrometer). The differences between the results provided by both methods were smaller for products with very high aw values than for products with high and intermediate aw values.
Microbiological study of semi‐hard goat's milk cheese (Majorero)
Authors: GÓMEZ R. , PELÁEZ C. , DE LA TORRE E. 
Published: July 2010

SummaryThe development of microbial flora in industrially produced semi‐hard cheese made from pasteurized goat's milk was studied during manufacture and over a 90‐day ripening period.Estimates of total count, streptococci, lactobacilli, leuconostocs, coliforms, micrococci and staphylococci, Staphylococcus aureus and yeasts and moulds were carried out at various stages of the ripening process; streptococci and lactobacilli were identified by species.Initially, the total count increased rapidly, primarily as a result of the growth of mesophilic lactic streptococci mainly Streptococcus lactis and Strep, cremoris. Subsequently, both these counts stabilized or decreased. Lactobacilli increased, and by the end of the ripening period were the predominant microorganisms. Most common were Lactobacillus casei var. casei., especially at the end of storage; L. casei var. rhamnosus, L. casei var. plantarum and L. cellobiosus were also isolated. Leuconostocs were not found in any of the cheeses, and hence no eye formation took place. Coliforms, enterococci, yeasts and moulds remained below 102–103 c.f.u. g−1. Maximum levels of micrococci and staphylococci were found after 15–30 days of ripening and decreased gradually towards the end of the ripening period. Neither the milk curd, nor cheese contained Staph. aureus.
A modified distillation method for the detection of fat oxidation in foods
Authors: HOYLAND D. V. , TAYLOR A. J. 
Published: July 2010

SummaryA rapid distillation procedure for the estimation of fat oxidation in food using the 2‐thiobarbituric acid test has been developed. The apparatus generates steam rapidly and allows high sample throughput while minimizing cleaning of glassware. Using the standard compound, tetramethoxypropane (TMP), and a number of food samples spiked with standard, the recovery of malondialdehyde was determined and suitable operating conditions selected. Levels of TMP equivalent to TBA numbers between 1 and 10 were used. Recovery of standard increased from 25.3% at 20 ml to 81.6% at 120 ml, and recoveries at different TBA numbers were similar. After consideration of various factors, 50 ml was chosen as the distillate volume and was collected in about 4 min. With food samples, the recovery varied depending on the composition of the food and, in order to determine TBA number, it was necessary to calculate recoveries from each type of sample. In the reaction of distillate with thiobarbituric acid, colour development was found to be extremely temperature sensitive, and careful temperature control of the heating bath was required.
The effect of pre‐drying temperature on the sorption properties of microcrystalline cellulose at temperatures up to 90°C
Authors: LEES A. , KENT M. , CHRISTIE R. H. 
Published: July 2010

SummaryUsing a specially‐constructed oven and sorbostats the sorption isosteres for microcrystalline cellulose have been obtained at temperatures between 25 and 90°C. Differences are shown between pre‐drying at 105°C and pre‐drying at the temperature of sorption. The sorption isosteres are not straight lines as expected.
Determination of water activity of canned fish using gravimetric, hygrometric and psychrometric methods
Authors: FERNANDEZ‐SALGUERO J. , ALCALA M. , MARCOS A. , ESTEBAN Ma. A. , CABEZAS L. , GOMEZ R. 
Published: July 2010

SummaryThe water activity (aw) of canned mackerel, tuna and sardine was determined using three methods: a gravimetric and two instrumental methods. The aw values obtained by the gravimetric method, which only requires simple laboratory apparatus, were not significantly different from the values obtained by the other two methods, and can be used to determine high aw values.
Effect of bicarbonate soaking on dehusking efficiency and composition of pigeon pea (Cajanus cajan L.) seeds and dhal
Authors: SAXENA R. P. , CHAND LAXMI , GARG G. K. , SINGH B. P. N. 
Published: July 2010

SummarySoaking pigeon pea seeds in 6% sodium bicarbonate solution for 1 h, followed by oven‐drying to 10% moisture improved dehusking efficiency from 66% in untreated seeds, or 71% in water‐soaked seeds similarly dried, to 94% yield of dhal. Treatment reduced gum and pectin content, increased enzyme activity, but caused losses in protein and starch content of the dhal.
A model for heat transfer in cryogenic food freezing
Authors: AWONORIN S. O. 
Published: July 2010

SummaryAn experimental study of the heat transfer between liquid nitrogen sprays and a model food (a gelatine slab) was carried out under conditions similar to those in a cryogenic freezer. Measurements of heat flux and local mass flow rates of the spray were made at various liquid N2 pressures and various temperature differences between the spray and the food surface.At higher spray pressures, the heat transfer coefficient increases with the mass flux density of the liquid available at the food surface. The quantity of liquid nitrogen sprayed onto the solid surface, the mean droplet size, spray velocity, surface coverage and the mean temperature difference between the boiling nitrogen and the food surface are major factors influencing the rate of heat transfer during the freezing process. Although the heat transfer coefficients at the food surface are much less than those obtained for individual droplets, the model provides useful data.The results are critically discussed in relation to cryogenic freezing of foods.
Reaction of apple pectin with ammonia
Authors: KRATCHANOV Chr. , DENEV P. , KRATCHANOVA M. 
Published: July 2010

SummaryAmidated apple pectins were prepared in aqueous and aqueous‐alcoholic media, and the factors influencing both ammonolysis and hydrolysis of the ester groups of apple pectin by ammonia were studied.In aqueous solution, the extent of ammonolysis and hydrolysis was very dependent upon ammonia concentration. In aqueous alcohol, the products were also dependent upon the particular alcohol and its concentration, increasing concentrations suppressing hydrolysis; the overall rate of reaction is much slower than in the absence of alcohol. The product balance between amonolysis and hydrolysis of the ester groups is influenced by the polarity of the medium, and by the concentration of NH+4 and OH−.It was shown that the extents of ammonolysis and hydrolysis of the ester groups are significantly affected by the polarity of the medium and the acid‐base equilibrium of the interaction of ammonia with water, i.e. NH3+H2O ↔ NH+4+OH−. The content of free ester and amidated carboxyl groups in the pectin can be regulated by varying the concentration of ammonia, temperature, reaction time and the polarity of the medium. The rate of enzymic hydrolysis of amidated pectins decreases with increasing amide content. A mechanism for the reaction is proposed.
Theoretical analysis of two hot water cabinet systems for decontamination of sides of beef
Authors: DAVEY K. R. 
Published: July 2010

SummaryThe theory underlying the use of hot water to reduce the numbers of microbial contaminants of public health significance on freshly slaughtered animals was investigated. An analysis of steady‐state predictions of microbial reductions and accompanying evaporative heat and mass losses in a hot water cabinet for the decontamination of beef sides is developed, based on published correlations. This is more comprehensive than previously undertaken and is used to compare two methods of contacting hot water with the sides of beef: conventional pressure sprays and an alternative, overhead distributor or ‘deluge’ system. Predictions indicate that a distributor cabinet does not need doors or thermal insulation, and highlight the potential economy and practical advantages over conventional spraying.
A laboratory evaluation of a novel hot water cabinet for the decontamination of sides of beef
Authors: DAVEY K. R. , SMITH M. G. 
Published: July 2010

SummaryA hot water cabinet based on an idealized distributor design for the decontamination of sides of beef is described and a laboratory evaluation of this novel cabinet is reported.Beef sides were inoculated with E. coli and exposed to mean water temperatures at the surface tissue (Tf) of 83.5, 74.2, 66.0 and 44.5°C for 10 or 20 s. Mean log10 reductions of bacteria for 10‐s exposures were 2.23, 1.40, 0.91 and 0.2. For 20 s, reductions were 2.98, 2.14, 1.17 and 0.1. There was a significant (P < 0.05) linear relationship between log reductions and Tf which varied with exposure time. At a Tf of 83.5°C with exposure times greater than 20 s, carcass bloom was judged to be permanently and adversely affected. At shorter times or with lower temperatures this did not occur.Evaporative heat losses were well correlated with the pressure driving force (r= 0.89) and gravity driving force (r= 0.92) for air interchange between the cabinet and its surrounds.The running cost using the distributor cabinet was one‐third of that of an existing spray cabinet when compared at the maximum reduction of log 1.3 (95%) achieved by the spray cabinet. An additional advantage of the distributor cabinet is its constructional simplicity.
Relationship between energies of water sorption and diffusion in grains
Authors: AGUERRE R.J. , SUAREZ C. , VIOLLAZ P. E. 
Published: July 2010

SummaryThe relationship between activation energy for diffusion, ED and the BET heat of sorption, E1, was determined from literature data for maize, rice, sorghum, soybean and wheat and gave ED/E1= 0.5. Given that ED < E1, diffusion was interpreted in terms of a mechanism involving the hopping of water molecules from one adsorption site to another.
Studies on stability of blue grape anthocyanins
Authors: THAKUR B. R. , ARYA S. S. 
Published: July 2010

SummaryThe stability of grape anthocyanins in grape squash and juice is influenced by the nature of packaging materials and preservatives. In grape squash losses were 65–70% in glass bottles, 64–67% in paper‐aluminium foil‐polyethylene (PFP) laminate pouches, 77–81% in polypropylene (PP) pouches and 68–73% in metallized polyester‐polyethylene (MPP) laminate pouches during 60 days storage at 15–35°C. After 60 days, loss of anthocyanins was lower in samples preserved with sorbate than with benzoate, but not after 120 or 180 days storage. Sugar increased losses of anthocyanins, which were more stable in isolated model systems of sugar and benzoate than in grape squash and juice. Anthocyanins were most stable in anhydrous systems, and their rate of degradation progressively increased with water activity.
The effect of a surface coating of table salt of varying grain size on perceived saltiness and liking for paté
Authors: SHEPHERD R. , WHARF S. G. , FARLEIGH C. A. 
Published: July 2010

SummaryThirty subjects rated samples of paté with five concentrations of salt for intensity of saltiness and for liking. The samples were made up either with the salt incorporated into the paté or added to the surface as small or large crystals. Intensity was highest for the small crystals on the surface and lowest for the salt in the food. The slope of the psychophysical function was also lower for salt in the food than on the surface and the Weber ratio for the salt in the food was larger. There was no significant difference in the most preferred concentration of salt between samples with the salt in or on the food but overall liking was lower for the latter. These results show that a surface coating will give greater saltiness than the same amount of salt incorporated into the food, but as the surface coated paté samples were less liked, this would not offer a useful means for reducing the amount of salt in the diet.
Chickpea, mungbean, cowpea and peanuts as substitutes for soybean curds
Authors: MOHAMED S. , JOHAN Z. , BAKAR J. 
Published: July 2010

SummaryAcceptable beancurds could not be formed from chickpea, mungbean, cowpea and peanuts, when using the standard procedure used to make soybean curds. Firmness (rigidity) of the curd was proportional to the protein content; inversely proportional to the square of the starch content; and negatively correlated with the square of the fat content. Firmness also improved the taste of the curds. Satisfactory curds could be formed from legume sources other than soybean only after the partial removal of starch (in chickpea, mungbean and cowpea) or oil (in peanuts). Calcium sulphate was the best coagulant; optimum concentrations were 0.3% (0.02 M) of the milk; and optimal heating time was 15 min at 95°C. Stirring during coagulation aided formation of firmer gels. The rigidity moduli of the various curds were: soybean 51 000 N m−2; peanuts 2200 N m−2; chickpea 6000 N m−2; mungbean 11 000 N m−2; and, cowpea 29 000 N m−2. Chickpea and mungbean curds were rated as liked (2.0 and 1.8 respectively), almost as well as soybean curds (1.5); cowpea (3.1) and peanut (4.2) curds were less preferred.
Deacidification of passion fruit juice by ultrafiltration and ion‐exchange processes
Authors: LUE S. J. , CHIANG B. H. 
Published: July 2010

SummaryDeacidification of passion fruit juice by a combination of ultrafiltration (UF) and ion‐exchange was studied. Prefiltering the juice by UF facilitated the ion‐exchange process. At a feed rate of 700 ml h−1, weakly basic resins removed nearly 95, 80 and 50% titrat‐able acids from five, seven and twelve bed volumes of UF permeate, respectively, and did not cause significant sugar losses. UF retentate can be added back to the deacidified UF permeate to restore the suspended solids and some flavour components.
Sub‐ambient differential scanning calorimetry of lard and lard contaminated by tallow
Authors: KOWALSKI B. 
Published: July 2010

SummaryDSC scans of lard, cow tallow and admixtures were determined by cooling from 70 to −50°C. Analysis of the thermograms indicated that tallow could be detected in lard at concentrations above 1%, although the relative error of determination was large. For mixtures with tallow contents in the range of 6–26%, the relative error in the estimation of tallow content was in the range of 10–1%, respectively.
Fractionation of water insoluble solids and extraction of pectins from residues of juice‐extracted satsuma mandarin fruit by wet grinding
Authors: FUJIO Y. , FURUTA S. 
Published: July 2010

SummaryThe waste biomass residue from satsuma mandarin juice production was extracted by wet‐fine grinding and separated by centrifugation into insoluble and soluble fractions. The insoluble material was wet‐screened into four fractions and analysed for crude fibre and total hydrolysable sugars. Crude fibre was almost exclusively in fractions containing particles over 50 μm, comprising about 65% of the insoluble material; this could provide a raw material high in crude fibre. The remaining insoluble fraction was almost devoid of crude fibre.The soluble extract contained up to 63% of the total pectic substances with very similar methoxyl contents and degree of esterification, but double the viscometric molecular weight of a standard citrus pectin. The method provides an alternative to that of hot acid extraction.
The effect of cholesterol content of phospholipid vesicles on the encapsulation and acid resistance of β‐galactosidase from E. coli
Authors: MATSUZAKI M. , McCAFFERTY F. , KAREL M. 
Published: July 2010

Summaryβ‐Galactosidase was encapsulated in lecithin‐cholesterol liposomes prepared by dehydration‐rehydration (DR) and reverse‐phase evaporation (RE). In both methods, the encapsulation efficiency decreased as cholesterol content increased. Enzyme activity was determined to be located both on the surface and in the interior of the vesicle. When the enzyme‐loaded vesicles were exposed to acidic buffer solution, the activity on the surface of the vesicle was rapidly lost. The enzyme in the interior of the vesicle was more acid‐resistant. The residual activity of enzyme depended on the molar ratio lecithin: cholesterol (L:C ratio). In both methods, the vesicles which showed the greatest acid resistance were those with an L:C molar ratio of 1:3. These vesicles retained their enzymatic activity and acid resistant character after 1 month storage at 5°C under nitrogen.
Kinetics of acid‐catalysed de‐esterification of pectin in a heterogeneous medium
Authors: KIRTCHEV N. , PANCHEV I. , KRATCHANOV CHR. 
Published: July 2010

SummaryThe rate constants of acid‐catalysed de‐esterification at 30,40 and 50°C of apple, lemon, grapefruit, orange and carrot pectins, in ethanolic hydrochloric acid show that the reaction is a pseudo first‐order reaction and is uninfluenced by the origin of the pectin.The activation parameters (ΔS*= ‐107.2±2.6 J mol‐1 K‐1; ΔH*= 74.51±0.96 kJ mol‐1) were close to those calculated by Speiser, Eddy and Hills (1945) for homogeneous acid de‐esterification of apple pectin, and thus the reaction mechanism appears to be the same as that in solution.In most cases, (except grapefruit pectin) gel strength increased with the degree of es‐terification and the duration of acid treatment: the maximum depends on the type of the pectin.
Starch gelatinization temperatures within potato during blanching
Authors: LAMBERG INGRID , OLSSON HELGOT 
Published: July 2010

SummaryThe progression of gelatinization within potato cylinders blanched at 65,75 and 85°C for 2, 4 and 6 min was followed by iodine staining of sections. The distance to the gelatinization front was measured on photographs of both blanched and stained potatoes. A time‐temperature simulation was performed with a finite difference computer program using thermal conductivity, specific heat, phase transition, density, heat‐transfer coefficient, and initial temperatures as input data. Measured distances were used to determine the simulated temperature at the gelatinization front. The computer‐simulated temperatures used to determine the gelatinization temperature within blanched potato were in good agreement with published values.
Rice bran‐soy blends as protein supplements in cookies
Authors: JAMES C. , COURTNEY D. L. D. , LORENZ K. 
Published: July 2010

SummaryThe effect of incorporating one of three stabilized full‐fat rice brans in combination with each of four soy ingredients in a sugar‐snap cookie was investigated. The four soy ingredients in a sugar‐snap cookie were two soyflours (full‐fat and defatted), a soy concentrate and a soy isolate. Rice bran and soy were added in place of wheat flour to increase protein content from 6% to a minimum of 9%, and the cookies were compared with each other and with a 100% wheat flour cookie. Quality characteristics evaluated included protein, spread, physical texture and colour, and sensory preference by ranking for colour, crispness and flavour. In general, the rice bran‐soy cookies had less spread (even with added shortening, water and emulsifier), were less crisp and more chewy, and were somewhat darker in colour than the 100% wheat flour cookie. The soy isolate, USDA and Protex 20‐S cookies were as acceptable in colour, crispness and flavour as the control.
Effect of temperature (0–80°C) on the interior reflectance of ovine sternomandibularis muscle
Authors: SWATLAND H. J. 
Published: July 2010

SummaryReflectance spectra (400–800 nm) were obtained from the interior of ovine sternomandibularis muscle as temperatures changed between 0 and 80°C by means of optical fibres. Between 0 and 40°C, no significant changes were detected, but between 25 and 80°C reflectance increased (P < 0.001). The temperature coefficient of reflectance (slope/mean) reached maxima at 440 nm (0.065 °C‐1) and at 560 nm (0.039 °C‐1), but was fairly uniform for much of the remainder of the spectrum (0.028 °C‐1). Reflectance started to increase at about 35°C, and decreased between 70 and 80°C. Little evidence for the loss of red and the appearance of brown pigments was detected from estimates of chromaticity coordinates x and y. The major effect of cooking was to increase light scattering (opacity).