bluuebunny/crossref_metadata_2025_split huggingface dataset:
On‐board handling and quality changes during storage of fish predominant in Mexican shrimp by‐catch
Authors: TAMAYO J. E. , POULTER N. H. , YOUNG R. H. 
Published: July 2010

SummaryAn important factor in the realization of the potential of shrimp by‐catch relates to how it can be easily and economically retrieved. This study deals with this problem and proposes a system of handling and storage of by‐catch fish at sea. Some fish representative of by‐catch from the Gulf of California were investigated for their storage qualities when held in crushed ice and chilled seawater (CSW). It was determined, using various chemical and physical parameters, that high quality was retained for fish held in ice and CSW for up to 14 and 10 days, respectively. Such storage periods are compatible with the average duration of shrimper voyages. Use of CSW appears a more appropriate method since storage and off‐loading would be less labour intensive than with iced storage and ice usage would be reduced. Incorporation of CSW tanks, taking into account existing shrimp boat designs, is proposed which would not affect present iced/frozen storage capacities.
Ripening and spoilage of sugar salted herring with and without nitrate
Authors: KNØCHEL SUSANNE , HUSS H. H. 
Published: July 2010

SummaryThe technological effect of nitrate and the possible role of this compound in the formation of volatile nitrosamines during ripening and spoilage of sugar salted herring have been examined. In total, 600 barrels of fish with various amounts of nitrate added to the curing salt were prepared and stored under commercial conditions. During storage (18 months) the organoleptic, microbiological and chemical changes were studied. Additionally, a number of model experiments were carried out to evaluate the effect of nitrate on microbial growth and chemical changes. It was found that addition of nitrate significantly influences the colour of the fish while texture and flavour are not affected. Based on both the practical experiments and the model studies it is concluded that nitrate per se does not inhibit any microbial growth. Growth of strict anaerobes does not occur until the substrate is depleted of TMAO, and nitrate is effective in delaying the most common type of spoilage by delaying the TMAO reduction.Small amounts of nitrosodimethylamine—up to 2.9 ppb has been detected—was formed in the sugar salted herring, but the addition of nitrate to the curing salt had no influence.
Protein isolates rich in methionine from the edible dry bean (Phaseolus vulgaris L.)
Authors: APOSTOLATOS G. 
Published: July 2010

SummarySeveral extraction and fractionation schemes were investigated for their ability to fractionate edible dry bean seed proteins into classes of variable methionine content. Isoelectric precipitation or dialysis from a protein solution of low ionic strength resulted in protein isolates having methionine content equal to or lower than the average seed methionine. A protein isolate rich in methionine was obtained by the adjustment of a high ionic strength protein solution at pH 4.1. This methodology excluded the major storage seed proteins, which are known for their low methionine content.
Effect of cloudy agents on the stability and opacity of cloudy emulsions for soft drinks
Authors: KAUFMAN VERED R. , GARTI NISSIM 
Published: July 2010

SummaryDroplets with different sizes scatter light at different wavelengths. A droplet size index (R) was developed for predicting emulsion stability and absorbance of light at 660 nm was used to evaluate the opacity of the system.Various cloudy agents were tested on both stability and cloudiness of emulsions. The presence of emulsifiers and gums affected both the stability and opacity. Best conditions for high stability and opacity were found using combinations of ester gums and emulsifiers.
Quality changes of Nigerian traditionally processed freshwater fish species.
Authors: AFOLABI OLADAPO A. , ARAWOMO OMOSOLA A. , OKE OLUSEGUN L. 
Published: July 2010

SummaryTraditionally smoked (TS), traditionally solar dried (TD), oven dried (OD), Ife solar dried (ISD), and fresh (FF) Clarim lazeru, Sarotherodon niloticus, Sarotherodon galileus, Tilapia zilli, and Hemichromis fmciatus were assessed for proximate composition, nutritive value and organoleptic changes.Proximate composition of the fish treatment groups were similar, and this increased with decreasing moisture content.Biological value (BV), true digestibility (TD), net protein utilization (NPU), protein efficiency ratio (PER), were greater than casein (P < 0.01), although they are not statistically different from each other.From consumer‐type taste panel, no statistically significant differences between fish species and organoleptic attributes scores could be discerned. However, a comparison between fish treatment and organoleptic attributes showed obvious differences. The fresh fish always scored highest while TD scored lowest.The findings are discussed.
Comparison of drying kinetics of soybeans in thin layer and fluidized beds
Authors: KITIC DORA , VIOLLAZ PASCUAL E. 
Published: July 2010

SummaryThe drying behaviour of soybeans previously water soaked to a moisture content above that of the naturally moist product was studied. A comparison was performed between thin layer and fluidized bed drying (up to 20 cm depth). In both cases, thin layer or fluidized beds of variable heights, a satisfactory description of the drying kinetics was obtained using Fick's second law for diffusion out of spheres. However, it was found that the diffusion coefficients so obtained showed a tendency to decrease with increasing bed height. This is attributed to the drop in the temperature in the fluidized bed which affects the diffusion coefficients. Activation energies were found to be fairly independent of bed height and were in the range 6.9–7.4 Kcal/mol.
Effect of type and level of added fat on heat induced binding in a fish loaf product*
Authors: WEINBERG Z. G. , ANGEL S. 
Published: July 2010

SummaryThe effect of addition of 2 and 5% solid and liquid fats on the binding properties of fish flesh was studied by a stress‐relaxation test. Two percent added fat or oil had little effect on the binding properties, while the addition of 5% oil or solid fat reduced the compression forces and the relaxation times, depending on the original fat content of the fish. For lean fish, the addition of fat or oil reduced the compression forces and the relaxation times by circa 50%. For fatter fish, solid fat had a greater effect on these parameters. Moisture content of the fish flesh also seemed to affect the viscoelastic properties of the fish loaf product.
Effect of heat treatment on the dietary fibre contents of potato and tomato
Authors: VARO P. , VEIJALAINEN K. , KOIVISTOINEN P. 
Published: July 2010

SummaryThe effects of autoclaving at 100, 120 and 130°C, baking in an oven, and microwave heating on the dietary fibre (DF) content and composition of potato and tomato were studied at normal pH and after acidification. The fibres were fractionated by sequential hydrolysis, and the sugar compositions were determined by gas chromatography (a modification of Englyst's method). All heat treatments appeared to increase the total DF content of the potato; the fraction analysing as ‘cellulose’ showed the major change, which was probably due to the retrogradation of starch. Autoclaving, especially at 130°C, reduced the total DF of tomato, while baking increased it. Excessive autoclaving may have hydrolysed some of the water soluble non‐cellulosic polysaccharides (w.s. NCP), and solubilized a part of the water insoluble (w.i.s.) NCP. Baking increased the w.i.s. NCP and cellulose fractions, in particular. Slight acidification caused only minor additional changes in the fibre fractions.
Effects of chilling hot boned meat with solid carbon dioxide
Authors: GIGIEL A. J. , SWAIN M. V. L. , JAMES S. J. 
Published: July 2010

SummaryThe effect of carbon dioxide chilling on drip, appearance and sarcomere length was investigated by cooling hot beef semifendinmu muscles from one end with solid carbon dioxide, thus obtaining a range of cooling rates covering carbon dioxide and conventional chilling within single muscles.Drip ranged from 3 to 12% and correlated with the chilling rate except where freezing and subsequent thawing occurred. Statistically significant differences in appearance were found but are commercially unimportant. Sarcomere length and cooling rate were found to be unrelated but this may be due to limitations in the apparatus used.
Simplified method for the prediction of water activity in binary aqueous solutions
Authors: FAVETTO G. J. , CHIRIFE J. 
Published: July 2010

SummaryThis work describes the application of a simplified method to predict the water activity (aw) of binary aqueous solutions in a range of concentrations relevant to intermediate moisture foods. The water activity as a function of molality for several solutes (electrolytes and non‐electrolytes) is described by the equation, aw, = 1 − Km, where K is a constant and m is the molality. Values of K are reported for fifteen non‐electrolytes and eight electrolytes. The accuracy of water activity prediction by this method satisfies the actual needs in food research.
Equation for fitting desorption isotherms of durum wheat pasta
Authors: ANDRIEU J. , STAMATOPOULOS A. , ZAFIROPOULOS M. 
Published: July 2010

SummaryThis work was undertaken to obtain water vapour desorption data for durum wheat pasta (spaghetti) between 40° and 90°C by an equilibrium method using sulphuric acid solutions. Sorption isotherms were also measured for semolina of the same composition. From these data the net heat of desorption, calculated by the Clausius‐Clapeyron relationship, and BET monolayer values Xm were determined. In the range of water activity (aw) investigated, i.e. 0.10 < aw < 0.90, the results were correlated to an Oswin type empirical relation X=f(aw, T) with a mean precision of 7%. This equation should be of use in modelling pasta drying.
Investigation into the use of a carbocyanine dye for the rapid detection of lipopolysaccharide associated with the low temperature spoilage of meat
Authors: FALLOWFIELD H. J. , PATTERSON J. T. 
Published: July 2010

Summary.The possibility for the use of a carbocyanine dye assay for the detection of lipopoly‐saccharide (LPS) associated with low temperature bacterial spoilage of meat was evaluated. The assay was only capable of detecting Pseudomonus spp. when the viable count exceeded l08 colony of forming units (CFU) per ml or per g. Pre‐treatment of cell suspensions with EDTA, dimethylsulphoxide or by sonication with the aim of releasing LPS failed to increase the sensitivity of the assay. It was hence concluded that the carbocyanine dye assay is of little use for the detection of incipient meat spoilage.
Functional aspects of blood plasma proteins 4. Elucidation of the mechanism of gelation of plasma and egg albumen proteins
Authors: HOWELL NAZLIN K. , LAWRIE R. A. 
Published: July 2010

Summary.The mechanism of gelation of plasma and egg albumen proteins in a cake‐type model system was elucidated by chemical modification, polyacrylamide gel electrophoresis and electron microscopy. It was demonstrated by chemical modification that gelation via disulphide bonds was predominant in all the plasma and egg albumen proteins. Hydrophobic and hydrogen bonds also prevailed in the plasma protein gels. In contrast the breakdown of hydrophobic and hydrogen bonds increased the strength of egg albumen gels. Electrophoretic characterization confirmed that most of the component proteins of plasma and egg albumen were modified chemically. Electron micrographs of the gels of plasma, egg albumen and a mixture of these proteins revealed a generally similar type of network structure, and indicated the compatibility of these proteins. The plasma gels had a more dense network, however, than the egg albumen gels and this was reflected in their correspondingly greater gel strength.
Description of the Inter‐laboratory Comparison Programme in the New Zealand dairy industry
Authors: DYKES M. J. , LEONG R. C. 
Published: July 2010

Summary.The Inter‐laboratory Comparison Programme (ILCP) is a quality assurance system administered by the Dairy Division of the Ministry of Agriculture and Fisheries to monitor the performance of agency certified laboratories (ACLs). The programme works on a monthly basis during the milk producing season and is co‐ordinated from the National Dairy Laboratory (NDL). Samples are despatched to Regional Dairy Labora‐tories (RDL) and to the ACLs 2 weeks later. The RDL results are used to calculate an official mean. The ACL results are sent to the RDL where they are scrutinized immediately; hence, a rapid feedback on the ACL performance is possible. The NDL despatches a detailed statistical evaluation of results of ACLs and RDLs. The pro‐gramme has increased from seven products in 1977 to eleven in 1984. Microbiological and chemical analyses are performed. A bacterial identification scheme to monitor E. coli and S. aureus was included in 1982. A scoring system (0 poor‐10 good) which includes a weighting for specific tests and which is measured against an ‘official’ score has been introduced into a report which is distributed to all participants. The data generated by the programme are used by both ACLs and RDLs to check their analytical performance and quality control. Data are used by Dairy Division, as a national compilation of results issued by it which serves to highlight problem analyses, season trends and analytical limits.
Development of a high energy biscuit for use as a food supplement in disaster relief
Authors: YOUNG H. , FELLOWS P. , MITCHELL J. 
Published: July 2010

Summary.International aid agencies undertake supplementary feeding programmes following disasters in order to alleviate or prevent protein energy malnutrition. The associated problems include lack of facilities for preparation and distribution of food on site and food hygiene dangers. In response to these factors a biscuit of high calorific value and acceptable organoleptic qualities has been developed. It is currently being used by Oxfam as part of their disaster relief programme in Ethiopia.
Anthocyanin colourants from elderberry (Sambucus nigra L.). 1. Process considerations for production of the liquid extract
Authors: BRØNNUM‐HANSEN KIRSTEN , JACOBSEN F. , FLINK J. M. 
Published: July 2010

Summary.Elderberry is shown to be a good source of anthocyanins (Acy), having between 2–10 mg Acylg berry. Anthocyanin concentration is very dependent on variety and maturity. Pressing of the berries gives a significant difference between weight distribution (pomace = 25–40% of total weight) and anthocyanin distribution (Acy in pomace = 75–98% of total Acy). Freezing of the berries prior to pressing gives much less pomace weight, with only a small reduction of anthocyanin distribution in the pomace. Tests of various extraction media (HCl acidified alcohols, aqueous HC1 and aqueous citfic acid) showed the highest anthocyanin recovery for aqueous HCl(0.1 M). Multiple extraction tests show that most of the anthocyanin is extracted from the pomace within two to three steps. The influence of extraction time and extraction temperature is discussed.
Anthocyanin colourants from elderberry (Sambucus nigra L.). 3. Storage stability of the freeze dried product
Authors: BRØNUM‐HANSEN Kirsten , FLINK J. M. 
Published: July 2010

Summary.Storage of freeze dried anthocyanin extract from elderberry was conducted under various conditions of water activity (a), temperature, atmosphere composition and presence or absence of light. It was found that at a, 2 0.31, water uptake has essentially no effect on the anthocyanin product. At a, p 0.5, a significant increase in anthocyanin degradation rate is observed. The BET monolayer value for water sorption (a, = approximately 0.4) coincide with the a, interval (0.315 a, 5 0.5) over which anthocyanin degradation shows a marked change in behaviour.Temperature during storage is of prime importance to anthocyanin stability with high temperature in combination with high water activity having the most pronounced effect on the stability of anthocyanins. At conditions of 50â°C, 0.5 a, the anthocyanin half life was found to be approximately 2 months.The two factors, light intensity and presence of oxygen, were found to have no significant effect on anthocyanin stability, indicating that anthocyanin products with limited access to water are quite inert systems. When the dry anthocyanin extract was stored at ambient temperature and low a, (5 O.3), the degradation rate was found to be so low (anthocyanin half life > 5 years) that the use of the powder in low moisture food products is evident.
Effect of hot water spray washing on the appearance of lamb carcasses of different weights
Authors: KELLY C. A. , DEMPSTER J. F. , MCLOUGHLIN A. J. 
Published: July 2010

Summary.Lamb carcasses of > 22 kg weight were not adversely affected by spray washing, but carcasses of < 22 kg weight were affected to some extent. Characteristics of carcasses significantly affected included the appearance of the fat in the crutch region and on the back, and the degree of flaccidity and dampness of the abdominal region. These faults were alleviated somewhat during refrigerated storage and consequently the faults detected in the experiments were probably not of commercial significance since, under pilot market tests in Europe, buyers did not find any faults in spray washed carcasses.
Comparison of the extrusion cooking of a soya isolate and a soya flour
Authors: SHEARD P. R. , MITCHELL J. R. , LEDWARD D. A. 
Published: July 2010

Summary.The effects of barrel temperature, die temperature and moisture content on soya extrusion were investigated using response surface analysis. Seven variables were measured, and a model derived for the effect of temperature and moisture content on pressure. Two samples were investigated, a soya flour (with a high protein dispersibility index) and a commercial soya isolate consisting of denatured protein. Differences between the samples are discussed. Changes along the length of the barrel, were investigated using a ‘dead stop technique’ and differential scanning calorimetry (DSC) revealed the points at which the major protein components in soya flour were denatured.
Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
Authors: CHIRIFE J. , RESNIK Silvia L. , FONTÁN C. Ferro 
Published: July 2010

Summary.This work investigates the use of the Ross (1975) equation for the prediction of water activity (a), in aqueous electrolyte or non‐electrolyte solutions to which a non‐solute (casein) was added. Water activity of the ternary mixtures (casein‐water‐solute) was in the range of a, = 0.85‐0.90 which is of interest for the development of intermediate moisture foods for human consumption. It was found that the use of the Ross equation coupled with a correction for the water strongly bound to casein gives good predictions of a.
Kinetics of sun and air drying of different varieties of seedless grapes
Authors: RIVA M. , PERI C. 
Published: July 2010

The drying kinetics and the quality parameters of seedless grapes were evaluated in a screening test carried out to select the variety or varieties best suited to the production of dried grapes. Experiments were carried out on a pilot scale by sun drying and air convection drying under controlled conditions and with the grapes pretreated by ethyloleate dipping. The kinetics data, analysed according to a simplified form of Fick's law, allow the calculation of a rate constant, which we tried to correlate to the grapes' geometrical parameters: i.e., the berries' average radius and skin thickness. A systematic computing procedure showed that the following simple relationships were well correlated to the experimental values and could be used to forecast drying kinetics:
Sun drying: K= 0. 05–12.8XR2XTh
Air drying: K= 0. 42–87.8XR2XTh
where:K= rate constant, (per hr),R= average berries; radius (cm),Th = average skin thickness (cm × 10−3).The following scale of drying speeds for the varieties was found:Ruby > Emerald > Thompson > Delight > Rodiwith a two‐fold decrease of the rate constant value from Ruby to Rodi, which are respectively the fastest and the slowest drying varieties. Composition and colour data show that experimental samples compare favourably with commercial samples of dried grapes, as a consequence of faster drying due to the dipping pretreatment and careful control of drying conditions.
Macromolecular changes associated with the heat treatment of soya isolate
Authors: SHEARD P. R. , FELLOWS A. , LEDWARD D. A. , MITCHELL J. R. 
Published: July 2010

The denaturation temperatures of both the 7S and 11S proteins present in a 70 PDI soya flour and an isolate prepared from it, increased by over 30°C as the water content of the system decreased from 90 to 20%. In dilute dispersions (> 70% water), the precipitate formed on heat treatment was almost totally soluble in 3.0% sodium dodecyl sulphate (SDS), irrespective of the heating temperature (20‐120°C). However, in more concentrated systems, heat treatment at 120°C for 1 hr caused increasing amounts of SDS insoluble protein to form as the water content decreased. Such aggregates were also insoluble in beta‐mercaptoethanol (ME), but soluble in mixtures of SDS plus ME.It is suggested that at low concentrations, heat treated soya proteins are primarily aggregated by hydrophobic interactions but that, on decreasing the water content of the system, disulphide bond formation becomes a significant factor in stabilizing the aggregate.
Review: Flame sterilization
Authors: RICHARDSON P. S. 
Published: July 2010

SummaryFlame sterilization is a technique of high temperature, short time processing that is applied to sealed metal cans. The technique is applicable to the processing of both high and low acid products and may be used to exhaust packs to produce a high vacuum when subsequently cooled. The factors affecting the rate of heat transfer and their influence on container requirements and product quality are discussed, together with commercial developments and prospects for flame sterilization processes.
Enhanced deactivation of bacterial lipases by a modified UHT treatment
Authors: BUCKY A. R. , ROBINSON D. S. , HAYES P. R. 
Published: July 2010

SummaryLipase was produced by three non‐fluorescent pseudomonads during culturing in resterilized UHT whole milk at 10°C. The enzymes exhibited pronounced thermostability in milk with 85–88 and 82–89% of the original activities retained after heat treatments at 140°C for 5 sec and 80°C for 10 min, respectively. Also, after a single treatment at 60°C for 10 min approximately 95% of the untreated activities remained.Double heat treatments consisting of either 130 or 140°C for 5 sec followed by 60–80°C for 3 min enhanced lipase deactivation by as much as 40% compared with the combined effect of both higher and lower temperature treatments performed on separate enzyme samples. No significant enhancement of deactivation was noted when samples were heated at 60°C for 3 min followed by 140°C for 5 sec compared with the latter treatment alone.Lipase deactivation was non‐linear at 60°C following treatment at 140°C for 5 sec; no substantial additional loss of activity occurred at the lower temperature between 5 and 10 min.