bluuebunny/crossref_metadata_2025_split huggingface dataset:
Cooking shortening and the toughening of beef
Authors: DAVEY C. L. , GILBERT K. V. 
Published: July 2010

SummaryThe relationship between cold‐shortening and toughness has been determined for the sternomandibularis muscles of young ox cooked at both 60 and 80°C, and therefore taken through the recently established first and second stages of cooking toughness development respectively.At both cooking temperatures, toughness increases approximately three‐fold on shortening to 35‐40%, and declines steeply at higher shortenings. At a given shortening, the toughness of meat taken through the first cooking stage is only half that of meat taken through both stages. The pronounced cooking shortening accompanying the second stage contributes to toughness to virtually the same degree as cold‐shortening in pre‐rigor muscle.On the basis of this observation toughness has been related in general terms to muscle structure and function. The mechanics of cleaving cooked meat across the grain and of how shearing force increases with shortening are also discussed.
Colour retention in fresh meat stored in oxygen—a commercial scale trial
Authors: MACDOUGALL D. B. , TAYLOR A. A. 
Published: July 2010

SummaryAged fresh beef was conventionally packaged at a central cutting plant and transported in oxygen filled containers to a retail outlet where it was compared in a refrigerated display cabinet with similar meat held in air. Colour deterioration during transport and storage was successfully delayed by holding in oxygen and the process was most effective in muscles prone to rapid discolouration. Even a small rise in temperature accelerated discolouration so that good refrigeration during display was still essential.
The effect of extraction, animal age and post mortem storage on tendon collagen. A differential scanning calorimetric study
Authors: LEDWARD D. A. , CHIZZOLINI R. , LAWRIE R. A. 
Published: July 2010

SummaryDifferential scanning calorimetry was used to study the collagen → denatured collagen transition in tendon collagen. It was found that purification of collagen by salt (KCI) and trypsin caused a slight, but significant, decrease in the transition temperature, but no significant change in the enthalpy, ΔHD, of the transition.Animal age (0‐6 years) had no significant effect on either ΔHD (mean value = 1293 ± 72 cal. amino acid residue−1) or the extrapolated onset temperature, T0, (334.2 ± 0.3°K) of the transition in untreated tendon. However, the amount of collagen melting after 340°K increased markedly with age (from 0 to about 250 mg/g of tendon) although the amount melting before 340°K was approximately constant, 138 ± 17 mg/g tendon.Upon storage at 1 ± 1°C for 2 weeks 7 out of 16 tendons became less stable as judged by decreases in T0 and increases in the amount of collagen melting before 340°K. Two of the tendons became more stable as judged by increases in T0 and decreases in the amount melting before 340°K. These results are briefly discussed.
The heating of foodstuffs in a microwave oven
Authors: KIRK D. , HOLMES A. W. 
Published: July 2010

SummaryA method for calculating the temperature profile in a solid material after a period of microwave heating is described. The calculation incorporates internal heat generation, caused by the microwave radiation, together with other forms of heat transfer. It is shown that the calculated profile, based on the dielectric and thermal properties of water, agrees with experimentally measured temperature profiles in gels of 1% Ionagar in water.
Yeasts in ginger storage brines
Authors: LLOYD ANNICE C. 
Published: July 2010

SummaryWhen green ginger rhizomes were stored in acidified salt brines (7‐9%) a short vigorous yeast fermentation was obtained. The yeasts present and the changes in yeast flora during the fermentation period were investigated.Fifty‐seven yeast cultures isolated from the brines were classified in the following genera: Candida (24 isolates), Pichia (21 isolates), Hansenula (11 isolates) and Rhodotorula (1 isolate). During the early part of the fermentation, Candida species (mainly C. tropicalis) predominated, whereas towards the end of fermentation the more salt tolerant Pichia species (e.g. P. ohmeri) predominated.
Effects of γ‐irradiation on quality and enzyme activities of prepacked cut chicory
Authors: TANAKA YOSHIKAZU , LANGERAK DICK IS. 
Published: July 2010

SummaryThe effects of γ‐irradiation on quality and enzyme activities of prepacked cut chicory were investigated. Freshly cut slices of chicory were washed, centrifuged and packed in polythene bags. These samples were γ‐irradiated and stored in the dark at 10°C. The samples were tested organoleptically and the peroxidase and polyphenoloxidase activities were determined. The chlorogenic acid content was also measured.The results showed that, as far as the keeping quality of the prepacked chicory was concerned, 100 krad irradiation was superior to both the 0 krad and the 300 krad treatment, but irradiation in perforated bags (high O2 content) increased discolouration (browning). Peroxidase and polyphenoloxidase activities did not change for about two days after irradiation in the perforated or non‐perforated bags. These activities increased strongly in the non‐irradiated series. Some chicory was treated with cystein and NaCl in order to inhibit some of the discolouration, but rotting of this sample occurred sooner than in non‐irradiated samples. No difference in the chlorogenic acid content was found as a result of irradiation.
The relationship between respiration, atmosphere and quality in intact and perforated mushroom pre‐packs
Authors: NICHOLS R. , HAMMOND J. B. W. 
Published: July 2010

SummaryFresh ‘button’ mushrooms (Agaricus bisporus) were stored at 18°C in pre‐packs overwrapped with one of six polylvinyl chloride films. The effect of piercing the film with one to four pinholes (punctures) on the concentrations of CO2 and O2 in the pre‐pack atmosphere and the internal browning and CO2 production of the packed mushrooms were measured.The respiration, as measured by CO2 production, of mushrooms in intact packs was depressed by over 50% from the values observed in air, and varied considerably between the films used. There appeared to be an inverse relationship between respiration in the pre‐pack and internal browning. Carbon dioxide output of the packed mushrooms increased as a result of perforating the overwrapping film. The effect of perforations on the CO2 and O2 concentrations in the pre‐pack atmosphere and on the internal browning of packed mushrooms depended on the type of film used. It appeared that one or two pinholes in films which permitted low respiration rates when intact, caused a rise of CO2 concentration and an increase in internal browning, while little change was seen in O2 level; more pinholes led to a decrease in CO2 concentration, an increase in O2 concentration and some decrease in internal browning. Pre‐packed mushrooms overwrapped with a film which permitted a high level of respiration when intact showed decreased CO2 and increased O2 concentrations and some decrease in internal browning at all levels of perforation.The significance of the results is discussed in relation to previous work and to commercial practice.
Ultrastructural changes during frozen storage of cod (Gadus morhua L.)
Authors: JARENBÄCK L. , LILJEMARK A. 
Published: July 2010

SummaryMyofibrils and solutions of myofibrillar protein from post‐rigor cod muscle were studied with electron microscopy after incubation with linoleic acid and linoleic acid hydroperoxides.Linoleic acid hydroperoxides were ten times more effective than linoleic acid in reducing the amount of protein in KCl‐extracts from incubated myofibrils. Small quantities of hydroperoxides caused precipitation of isolated myofibrillar proteins.Differences in the structure and aggregation pattern of extracted proteins suggest that linoleic acid and hydroperoxides exert their effects by different mechanisms. According to the structure of extracted myofibrils, linoleic acid seemed to prevent the dissolution of the myofibril framework but appeared not to impair the extraction of myosin. Hydroperoxides appeared to cause a retention of A‐bands (myosin) in the myofibrils and in this respect showed similarities to the effect of frozen storage previously observed.
Utilization of edible protein from meat industry by‐products and waste
Authors: YOUNG R. H. , LAWRIE R. A. 
Published: July 2010

SummaryProteins isolated in quantity from porcine lung and stomach have been modified into fibrous forms. Stable dispersions could be prepared from the isolates on alkali treatment, the final viscosity depending upon protein and alkali concentration and the pH of isolation. Fibrous products spun from these protein sources appear to have lower elasticity than those spun from concentrated blood plasma. The spinning of admixtures of lung and stomach proteins with plasma gave rise to poor mechanical properties in the resultant fibres. However, amino acid analysis has indicated that such procedures effectively supplement isoleucine and methionine, deficient in spun plasma products.
Bacterial infection/invasion in fish flesh
Authors: HERBORG L. , VILLADSEN A. 
Published: July 2010

SummaryExperiments with mechanical treatment of trout have been carried out to show whether there exists any correlation between the stress of the animal before death and the level of bacterial infection in the flesh and/or the quality of the fish determined by organoleptic assessment.The quality and keeping time of the trout is reduced when the fish is exposed to physical stress. The reduction increases with increasing mechanical treatment and is bigger in feeding than in starving fish.The infection level in the fish muscle increases with increasing physical stress and is higher for feeding than for starving trout.When the count of bacteria is higher than 100/g there is a very good correlation between the log count and the organoleptic score.
The effect of smoking and drying on the lipids of West African herring (Sardinella spp.)
Authors: WOOLFE M. L. 
Published: July 2010

SummaryThe fate of the lipids of smoke dried Sardinella aurita has been investigated. Peroxide values showed that smoke drying initiated lipid oxidation. Crude fractionation of the lipids showed that the site of initiation was bound lipids in contact with the proteins. Comparison of the oxygen uptake of smoke dried fish under different time‐temperature conditions indicated that final moisture content was the predominant factor affecting rate of oxidation. The use of smoke did not appear to affect the rate of oxidation.
Nutritional and chemical changes in heated casein
Authors: OSNER R. C. 
Published: July 2010

SummaryThe NPU, Biological Values, Digestibilities and RNV of the alkali soluble and insoluble fractions of casein were similar both to each other and to the corresponding samples of total heated casein. There were differences in amino acid composition between the soluble fractions, which contained progressively lower concentrations of aspartic acid, threonine, serine, glutamic acid, histidine and lysine as severity of heat treatment increased, and their corresponding insoluble fractions, the latter tending to have a similar composition to their total heated samples.After the removal of both fractions, a clear yellow solution remained, which must have contained certain as yet unidentified but soluble breakdown products. It is postulated that differences in solubility between the two fractions may have resulted from differences in molecular weight.
Properties of protein isolates prepared from ground seeds
Authors: ROMO C. R. , LAKIN A. L. , ROLFE E. J. 
Published: July 2010

SummaryA dye binding procedure has been developed for the estimation of protein in seed extracts and solutions of seed protein isolates. The method was evaluated using extracts of five seed materials, viz. field beans (Phaseolus vulgaris), rapeseed (Brassica napus), sesame seed (Sesame indicum), cowpeas (Vigna unguiculata) and cottonseed (Gossypium hirsutum L.). A high correlation between the dye binding measurements and analyses obtained by the Kjeldahl procedure has been demonstrated and the suitability of the dye binding method for routine protein estimations in this work has been confirmed.
The effect of selected plastic films and chemical dips on the shelflife of Marmande tomatoes
Authors: SAGUY I. , MANNHEIM C. H. 
Published: July 2010

SummaryThe effect of different chemical dips and plastic films on the shelflife of mature Marmande tomatoes was studied. Respiration gases within packages, weight loss and decay during storage at 25°C of wrapped tomatoes were determined concurrently with respiration rate and colour changes of unwrapped tomatoes. The quality of the packed fruit was assessed by sensory testing, and the combination of treatments and packaging films giving optimum results was established.
Effect of orange juice parameters on gelation in hot‐pack concentrate
Authors: MIZRAHI S. , FIRSTENBERG R. 
Published: July 2010

SummaryThe effect of the pulp content of shamouti orange juice (S), the specific viscosity of the serum (ηsp) and the pH level, on the degree of gelation (DG) of hot‐pack six‐fold concentrate, was studied on samples prepared with a single factor varied at a time. The degree of gelation was found to be controlled by three main factors, namely:

formation, under favourable pH conditions, of a pectin‐sugar‐acid‐type gel by the soluble pectin;
interference of pulp particles with the formation of the gel, mainly at low pulp concentrations (up to S= 4%);
strengthening of the gel by the rigidity of the suspended particles, their mutual interaction and possibly their coupling ability.

The following relationship was established between the degree of gelation (4‐point scale) on the one hand, and S, pH and ηsp on the other, and confirmed on commercial samples:
Preservation of comminuted orange products
Authors: LLOYD ANNICE C. 
Published: July 2010

SummaryThe yeast commonly responsible for spoilage problems in comminuted orange base and the cordial made from this base, was found to be Saccharomyces bailii Linder var. bailii. This organism was resistant to benzoic acid as a preservative at the maximum allowable level in the cordial (800 ppm), but was more sensitive to the action of sorbic acid, 400 ppm preventing fermentation in cordial and 800 ppm preventing fermentation in base. The only other allowable preservative under local regulations, sulphur dioxide, at a maximum level of 230 ppm appears to be the most suitable preservative for the comminuted products in view of the colour deterioration associated with the use of sorbic acid. Comminuted orange cordial inoculated with S. bailii at a level of approximately 2/ml and preserved with 230 ppm total initial SO2 was stored in PVC bottles for six months at 30°C without spoilage. Sulphur dioxide is much less effective as a preservative in base than in cordial, but by increasing the acidity of the base, the preservative action may be greatly enhanced.
Osmophilic yeasts in preserved ginger products
Authors: LLOYD ANNICE C. 
Published: July 2010

SummaryOne hundred and twenty‐eight samples of crystallized ginger and forty‐one samples of fermented syruped ginger were examined for osmophilic yeasts. Twenty‐four of the crystallized ginger samples and all of the syruped samples contained yeast belonging to the species Saccharomyces rouxii. These yeasts, when present in syruped ginger, were destroyed by dipping ginger pieces in 80° Brix sucrose syrup at 93°± 1°C for a period of 2 min by which time the centre of each ginger piece had reached a minimum temperature of approximately 60°C.
Selected physical properties of glucose syrup fractions produced by reverse osmosis
Authors: KEARSLEY M. W. , BIRCH G. G. 
Published: July 2010

SummaryA series of glucose syrup fractions in the range 15‐67 D.E. were produced by reverse osmosis. Specific rotation, average molecular weight and solubility rate were determined for each fraction. Similarly, these parameters were determined for a series of commercially produced glucose syrups and the data for both series subjected to a statistical analysis to establish any differences between the series for a particular property.No significant differences were established either for specific rotation or solubility rate but a significant difference was established between the average molecular weight of a fraction and a commercial syrup of the same D.E.The glucose syrup fractions were later found to contain relatively large amounts of inorganic salts and, after demineralization, specific rotation and average molecular weight were redetermined. A significant difference was established between fractions before and after demineralization for both these properties, thus showing the importance of demineralization when measuring these parameters.
An investigation of the bacteriological quality of bakery cream
Authors: TAYLOR MARGARET M. 
Published: July 2010

SummarySamples of the cream that was supplied to four Ayrshire bakeries, the whipped cream from the mixing bowl and from the savoy bag were examined for bacteriological content. Poor bacteriological quality of the cream supplied to the bakery was the main cause of high mesophilic and psychrotrophic colony counts in the final product. Contamination was shown to occur, in some cases, in the mixing bowl and the savoy bag. Of the tests examined in this work, the proteolytic count of the water agar test was found to be the most useful indicator of bacteriological quality at different stages of production. A bacteriological standard is proposed for cream and whipped cream.
The protein of intermediate moisture meat stored at tropical temperature
Authors: OBANU Z. A. , LEDWARD D. A. , LAWRIE R. A. 
Published: July 2010

SummaryIntermediate moisture beef was prepared by desorption (cook‐soak‐equilibration method) and stored at 38°G. The state of the proteins at processing and during storage was followed by solubility and electrophoretic studies. Two types of protein reactions—breakdown and crosslinking—were found to be going on simultaneously during storage. The crosslinking reactions over‐rode the breakdown reactions as storage advanced. The state of the proteins depends on the balance between these reactions.
The protein of intermediate moisture meat stored at tropical temperature
Authors: OBANU Z. A. , LEDWARD D. A. , LAWRIE R. A. 
Published: July 2010

SummaryFurther studies are reported on the quality of the i.m. beef prepared by cook‐soak equilibration in glycerol.During storage at 38°C, the amounts of all amino acids were fairly constant in the first six weeks but decreased thereafter. Conversely, soluble hydroxy‐proline increased, indicating that collagen was progressively degraded. The protein (and collagen) breakdown was associated with an increase in tenderness within the first three weeks of storage; thereafter the resistance to shear was variable and may well depend on the balance between the breakdown and crosslinking reactions. TBA values decreased in the 0‐6 week period suggesting the probable involvement of carbonyls from lipid oxidation in some of the reactions.It is concluded that texture and rancidity are not limiting factors on the storage life of lean beef for up to three months, but the crosslinking and breakdown reactions call for urgent consideration to be given to the nutritional value of the proteins in i.m. beef.
On the nature and reactivity of the haematin complexes present in intermediate moisture beef
Authors: OBANU Z. A. , LEDWARD D. A. 
Published: July 2010

SummaryThe colour of intermediate moisture (i.m.) beef prepared by cook‐soak equilibration in glycerol was studied. The freshly processed cook‐soak‐equilibrated beef samples were spectrally similar to ordinary cooked beef. With storage at 38°C and 28°C the spectra changed from that typical of cooked meat haemoprotein to one more typical of free haematin. This reaction produced a subjectively detectable change (lightening) in meat colour. The rate of change varied with water activity. However, the amount of haematin that could be extracted by 40% pyridine decreased during storage suggesting that if freed the haematin is either involved in further complexing reactions or broken down to pyrrole fragments and non‐haematin iron. The nature and nutritional availability of the iron in the i.m. beef may depend on these reactions.
Volatile constituents of white bread crust
Authors: FOLKES D. J. , GRAMSHAW J. W. 
Published: July 2010

SummaryA total of 190 volatile components were identified in essences prepared from white bread crust (in twenty cases the identification is provisional only); of these compounds, ninety‐seven have not previously been reported as constituents of white bread. A limited number only, of the compounds now reported, may be partially responsible for the crusty notes which are present in bread aroma.
Methylated amino acids as indices in meat products
Authors: RANGELEY W. R. D. , LAWRIE R. A. 
Published: July 2010

SummaryThe content of protein‐bound 3‐methylhistidine (in relation to total nitrogen) was determined in a number of proteins. the titre was higher in chicken and turkey, lower in clupeine and elasmobranch fish, than the value hitherto found to be characteristic of mammalian flesh. 3‐methylhistidine was present in offal in which muscular tissue was a minor constituent. the amino acid was absent from products fabricated from non‐meat proteins; but NE‐methyllysine was found in some of these.Certain meat products contain substances which interfered with the determination of 3‐methylhistidine. This difficulty was overcome by prior dialysis and solvent extraction, permitting the use of the 3‐methylhistidine titre to evaluate lean meat content.
The determination of freezant residues in prawns frozen by contact with dichlorodifluoromethane
Authors: CARTER J. R. , KIRK R. S. 
Published: July 2010

SummaryA method has been developed, based on headspace gas chromatography, for the determination of freezant residues in prawns frozen by contact with liquid dichlorodifluoromethane (DCDFM). Detector response was linear up to 300 μ DCDFM injected. This level is two orders of magnitude higher than the maximum permitted limit in the U.K. for residual DCDFM. Recoveries of DCDFM from ‘spiked’ samples were in the range 77 to 105%. A storage trial was set up to measure the fall of residual DCDFM levels with time during storage under deep freeze conditions.
Colour retention in sweet red paprika (Capsicum annuum L.) powder as affected by moisture contents and ripening stage*
Authors: KANNER J. , HAREL STELLA , PALEVITCH D. , BEN‐GERA I. 
Published: July 2010

SummaryThe stability of carotenoids in paprika powders was studied at controlled humidity and temperatures during a period of eighty‐five days. Reduction in colour intensity during storage at high temperature was rapid in powders with low (1%) moisture contents. Increasing the moisture contents to 14% enhanced colour stability and precluded pigment destruction. the ripening stage of the fruits from which the powder was processed also affected colour deterioration during storage. In powder stored under low moisture conditions produced from fruits allowed to dry on the plant for a considerable time, pigment deterioration was more rapid than in powder produced from fruits harvested ripe but still succulent.
Freeze drying encapsulation of water soluble citrus aroma
Authors: KOPELMAN I. J. , MEYDAV S. , WILMERSDORF P. 
Published: July 2010

SummaryA freeze drying method is proposed for production of citrus aroma powders to be used as natural flavour ingredient in soft drink dry mixes. Approximately 75% of the initial aroma volatiles was retained in the optimal maltodextrin sucrose carrier, as against 50% by the best other method reported (Sugisawa, Kitson & Moyls, 1970).The aroma powders restored the original flavour in reconstituted orange juice. the low moisture content essential for prevention of losses during storage is obtainable without difficulty.