bluuebunny/crossref_metadata_2025_split huggingface dataset:
The relationship of bacterial numbers and types to diamine concentration in fresh and aerobically stored beef, pork and lamb
Authors: EDWARDS R. A. , DAINTY R. H. , HIBBARD C. M. 
Published: July 2010

SummaryBacterial numbers and putrescine and cadaverine concentrations were measured in intact beef, pork and lamb and minced beef at retail and during aerobic chill storage at 5°C. Putrescine concentrations increased consistently with ‘total’ aerobic viable count (TAVC) but cadaverine concentrations increased only when high numbers of presumptive Enterobacteriaceae were present. Significant changes in diamine concentration did not occur until the TAVC exceeded 4.2 × 107/cm2 or g when the meat was clearly spoiled. Changes prior to the onset of spoilage were not sufficient for their use as a predictive indicator of the acceptability of the meat.
Rapid approximate estimation of volatile amines in fish*
Authors: STOREY R. M. , DAVIS H. K. , OWEN D. , MOORE L. 
Published: July 2010

SummaryThe application of readily available solid state gas sensors to the measurement of the trimethylamine and dimethylamine content of fish and fish products is described. The method provides data with an accuracy and precision which are adequate for many purposes, especially for screening relatively large numbers of samples and has the advantage of being cheap and requiring only a small amount of sample. Some other potential applications of the gas sensors are also discussed.
Observations on the effect of age and sex on the nitrogen factor of chicken carcass parts including the edible offals
Authors: THOMAS N. L. , GREY T. C. , JONES J. M. , ROBINSON D. , STOCK S. W. 
Published: July 2010

SummaryThe results of recent studies of the effect of age and sex on the proximate composition of chicken carcass parts, including the edible offals and blood, derived from a commercial broiler strain have been used to calculate the nitrogen content of each part as a percentage of the fat‐free meat, The resultant nitrogen factors are discussed in relation to the analytical determination of the meat content of products containing chickcn meat or edible offals.
The quality of sirloin from zeranol implanted steers
Authors: NUTE G. R. , DRANSFIELD E. 
Published: July 2010

SummaryTwelve Friesian steers were implanted with 36 mg of zeranol approximately 90 days prior to slaughter, whilst twelve non‐implanted steers acted as controls. At 18–22 months, implanted animals reached 490 kg, 23 days earlier than the controls, at a similar fatness. Implantation had no effect on pH, colour, intramuscular fatness or connective tissue content of the raw M. longissimus fumborum. There was no indication that lean meat, which would result from commercial production after implantation, would be inferior in texture, flavour, juiciness or less acceptable than fatter meat.
Osmotic concentration of potato.
Authors: LENART A. , FLINK J. M. 
Published: July 2010

SummaryA study was conducted to determine what conditions define the equilibrium state between potato and osmosis solution for an osmosis concentration process. It was shown that at equilibrium, there is an equality of water activity and soluble solids concentration in the potato and in the osmosis solution. Rinsing the surface of the potato after osmotic concentration was shown to significantly reduce solids gain and soluble solids concentration in the potato, thus resulting in a sizeable increase in the potato water activity.When water loss, solids gain, change of water activity and economics are considered, the optimal conditions for an equilibrium osmosis with sucrose would use a 50% solution at a solution/solids ratio of 4. Uptake of solids during sucrose‐based osmosis results in 75% of the soluble solids in the equilibrated potato coming from the osmosis solution. A comparison of various osmosis solutions at a 60% total solids level shows that mixed sucrose‐salt solutions give a greater decrease of water activity than the pure sucrose solution, even though the mass transport data are similar, this undoubtedly being due to the uptake of salt.A model has been developed for calculation of osmosis mass transport data and water activity for osmotic concentration to equilibrium in sucrose solutions for the concentration range 10–70% and solutionlsolids range of 1–10. The mass transport data can be calculated with an average error < 4%. Water activity can also be predicted with good accuracy for the range of parameters normal for osmosis concentration processes. The proposed model was also able to predict osmosis mass transport data and water activity data for short, non‐equilibrium osmosis times.
Osmotic concentration of potato.
Authors: LENART A. , FLINK J. M. 
Published: July 2010

SummaryThe spatial distribution of solids and moisture depends on a number of factors, such as solute type, solution concentration, osmosis time, osmosis temperature and solution agitation. The spatial distribution was characterized by two terms: (i) the depth of penetration of the osmosis effect (e.g. depth to which solids concentration is higher than that found in the original tissue), and (ii) the moisture content of the surface relative to the initial moisture content. It was shown that to obtain usable distribution information, shrinkage of the sample which is occurring in the osmosis process must be considered in the calculations.Osmosis distribution curves were very different for osmosis in sucrose or in salt solutions. A model based on the development of a compacted surface tissue layer and on the presence of a liquid surface film for non‐agitated systems is used to explain observed behaviour for osmosis in concentrated sucrose solutions. Osmosis in salt solutions is shown to follow a much different model, in which a significant salt transport occurs. Sucrose/salt mixtures show behaviour characteristics typical for osmosis in each of the pure solutes.On the basis of these models, the improved osmosis behaviour and improved product quality reported in the literature for products osmosed in mixed sucrose‐salt solutions having sucrose concentrations above 40% is discussed.
Improvement of colour stability of pear juice concentrate by heat treatment
Authors: PETROPAKIS H. J. , MONTGOMERY M. W. 
Published: July 2010

SummaryClarified pear juice concentrates were prepared from ascorbic acid treated juices that had been boiled for 0, 1, 2, 3 and 5 min and an unheated control. Boiling of pear juice for 1 min was required for complete inactivation of pear juice polyphenol oxidase (EC 1.14.18.1, monophenol monooxygenase). During 6 months of storage at 0,20 and 38°C concentrates prepared from boiled juice were characterized by greater colour stability as indicated by slower rates of browning and changes in the Hunter ‘L’ values when compared to these changes in concentrates prepared from unheated juice.Colour stability of the concentrates was also improved by storage at 0°C.
A pulsed low‐resolution NMR study of water binding to milk proteins
Authors: BROSIO E. , ALTOBELLI G. , DI NOLA A. 
Published: July 2010

SummaryPulsed low‐resolution NMR was used to study water binding to the milk proteins: casein, albumin and y‐globulin. The non‐exponentiality of the spin‐echo decay curves of water was exploited to determine the water mobility as well as the abundance of bound and free water in different samples, obtained by adding progressive amounts of water to 1 g of dry protein. The results obtained are discussed in relation to those obtained for the hydration mechanism of powdered milk.
Effects of using defatted gluten as a substrate for solubilization with sodium hydroxide
Authors: BATEY I. L. , GRAS P. W. 
Published: July 2010

SummaryWhen vital wheat gluten is treated with 0.25 M sodium hydroxide, its solubility is greatly improved, permitting a protein solution in excess of 100 mg/ml in water. This product has proved useful for industrial and food uses, but for use in bland foods it suffers from the disadvantage of possessing a soapy taste. In an attempt to overcome this problem, flour was defatted by solvent extraction and gluten was handwashed from it. When this defatted gluten was treated with alkali under similar conditions, it lacked the soapy taste but it was rendered soluble to the extent of only 20–30 mg/ml. Alkali treatment of defatted gluten or normal gluten resulted in the deamidation of approximately the same amount of the total glutamine + asparagine residues in either case. The lack of solubility of the alkali‐treated defatted gluten is attributed to the absence of sodium salts of fatty acids. It is proposed that the effectiveness of sodium hydroxide in solubilizing normal gluten is derived from the hydrolysis of the lipids present in gluten to their respective fatty acid salts. If the same high degree of solubility is to be retained, methods other than the treatment of defatted gluten must be used to overcome the flavour problem where necessary.
Effects of calcium pre‐treatments and freezing rates on fluid loss from plantain products
Authors: OLORUNDA A. O. , TUNG M. A. 
Published: July 2010

SummaryRipe plantain slices treated with calcium chloride (0, 1360 or 2700 ppm Ca) solutions were packed one layer thick in flexible pouches prior to freezing in still air at −18 to −20°C, liquid immersion at −18 to −20°C, and cryogenically in liquid nitrogen. A new technique in which the extent of fluid loss from thawed plantain slices could be associated with tissue damage was used to assess quality of the thawed plantain slices. Plantain frozen in liquid nitrogen had the least fluid loss followed by liquid immersion and still air feezing. Treating with calcium ions prior to freezing significantly reduced fluid loss in all freezing methods used. In another experiment the treated plantain slices were frozen in still air −18 to −20°C followed by sensory evaluation of the thawed slices after frying in hot peanut oil. Calcium also significantly increased firmness in the treated slices compared to the control and there were no adverse effects on flavour and appearance. The techno‐economic implications of the study are discussed.
Effect of ice and cold storage on the chemical and technological characteristics of Egyptian crab meat
Authors: AMAN M. B. , MOUSTAFA E. K. , ZOUEIL M. E. , GHALY M. H. 
Published: July 2010

SummaryEffect of ice and cold storage at 4°C on the chemical and technological characteristics of one of red local Egyptian crab (Carcinw meanas) has been studied. Such studies involved the determinations of pH values, moisture, total nitrogen, protein nitrogen, ether extract, acid value, thiobarbituric acid value (TBA) and total bacterial count (TC). It has been found that the shelf life of ice stored crabs was 2 days. Raw crabs stored at 4°C can be kept without any deterioration for 8 days. Dipping of raw crab in 20 ppm chlorotetracycline (CTC) for 20 min raised the keeping period at 4°C up to 11 days. Cooked crabs can be stored at 4°C without any spoilage for 14 days. However, dipping of cooked crabs in 20 ppm of CTC for 20 min increased the keeping period to 17 days.
Composition of shrimp by‐catch fish from the Gulf of California and effects on the qualities of the dried salt fish cake product
Authors: POULTER N. H. , POULTER J. M. 
Published: July 2010

SummaryThe gross chemical and physical characteristics of a range of common fish species found in shrimp by‐catch from the Gulf of California have been studied. These fish represented about 90% by weight of all fish species found in the by‐catch. The crude protein, fat, moisture and ash contents were all found to be within the normal ranges for demersal teleosts, though fat contents of several were as high as 6%. The heterogenous nature of the by‐catch fish species was also apparent from a wide range in lengths and weights, and variation in the colours and textures of their flesh. These factors may necessitate pre‐selection of fish types destined for specific food products. Dried salt fish cakes were prepared from two of these fish species that had been manually and acid eviscerated. Cakes from acid eviscerated fish minces to which 10–15% crude salt had been added dried well and were found to be as acceptable in taste panel trials as those from manually eviscerated fish minces prepared in the traditional way with higher additions of crude salt.
A preliminary evaluation of the Super‐Scan meat analyser for the analysis of poultry meat
Authors: DAVIES A. M. C. , GEE M. G. , GREY T. C. 
Published: July 2010

SummaryThe Super‐scan meat analyser measures protein, fat and moisture on an homogenate of the sample by infrared absorption in the transmittance rather than the reflectance mode. A preliminary evaluation of the instrument using fifty‐two samples of chicken or turkey meat indicated that the instrument gave reliable results for fat but not for protein and moisture. Regression equations were obtained from the combined data and used to correct the protein and moisture results. These equations were tested on a further twenty‐eight samples of turkey meat and the results obtained demonstrated that the instrument could be used for the rapid analysis of poultry meat.
Texture and mechanical properties of prok backfat
Authors: DRANSFIELD E. , JONES R. C. D. 
Published: July 2010

SummaryA puncture test for measuring the firmness of backfat is described for use in studies of the effects of changes in animal production, and meat processing on the quality of fatty tissue. The operating and recording conditions were chosen from sensory deformation characteristics used in firmness evaluation when pressing fat with the index finger. On average, assessors exerted aaaximum force of about 30 N and caused a deformation of 4 mm in 2 sec and the best predictor of firmness was the maximum deformation they applied. Mechanical properties of the fats were determined by stress relaxation and the modulus 2.5 sec after compression was about 80 × 104 for hard and < 3 × 104 N/m2 for soft fat at 3°C and the logarithm of the modulus was linearly related to the subjective firmness rating.In the puncture test, the forces required to drive a stainless steel punch (3.5 mm in diameter) 2.5 or 4.0 mm into backfat at 3°C at 2 mm/sec correlated well (r > 0.8) with firmness rating and five replicate determinations using the punch proved more discriminating than a panel of four assessors. A combination of the forces required on inner and outer layers of fat accounted for 93% of variation in firmness assessments.
Hydrocyanic acid levels in fermented cassava
Authors: TINAY A. H. EL , BURENG P. L. , YAS E. A. E. 
Published: July 2010

SummaryThe extent of loss of hydrocyanic acid during the fermentation of cassava tubers selected from both sweet and bitter varieties in the traditional method (whole unpeeled tubers) compared with the fermentation of peeled tubers and crushed pulps with or without the addition of water. Although the traditional fermentation is terminated after 3–4 days, in this study the fermentation was allowed to proceed for 8 days. Loss of cyanide from the whole tubers was 8047% after 8 days and was only 51–53% after 4 days. Loss of cyanide from the whole sweet tuber was not significant after 5 days. The loss of cyanide from the peeled tubers was comparable to the whole tubers after 8 days of fermentation. However, there was a marked decrease in free cyanide in the 1st day of fermentation of the peeled tubers compared to whole tubers. The loss in cyanide in the crushed pulp, which occurred primarily in the 1st day, appears to be due to the action of endogenous linamarase rather than hydrolysis by fermentation. When water is added to the crushed pulp the reduction in cyanide was 83–91% with marked decrease in bound cyanide in the 1st day of fermentation. It seems that autohydrolysis is enhanced by addition of water to the crushed pulp.
Ripening and spoilage of sugar salted herring with and without nitrate.
Authors: KNØCHEL SUSANNE , HUSS H. H. 
Published: July 2010

SummaryMicrobial and chemical changes during ripening with and without nitrate and spoilage of sugar salted (barrel salted) herring were studied using fish from different fishing grounds and different initial quality and fat content. The fish were stored for ripening at 4–6°C for 18 months.The microbial activity in the barrels during ripening was generally low. The flora, which was predominantly aerobic, did not change much during storage and consisted mainly of moderately halophilic gram negative rods (∼ 70%), gram positive cocci (∼ 20%) and yeast (∼ 3%). Some of the microorganisms present were able to reduce trimethylamine‐N‐oxide (TMAO), but none attacked sucrose, which is the sugar added to the curing salt in the barrels. There was no correlation between TMAO reduction and ripening.As both the viable counts and, sometimes, the composition of the microflora could vary considerably in barrels classified as normal, the microorganisms are considered to play a minor role in the ripening process.Two types of microbial spoilage have been identified. The most common type, characterized by development of sour, sour/sweet or putrid off odours and flavours, was caused by growth of a gram negative obligate anaerobic halophilic organism. A second type of spoilage, characterized by development of fruity off odour, was caused by growth of osmotolerant yeast species.
Optimization of the heat stability of protein‐rich concentrates prepared by ultrafiltration of skim‐milk
Authors: MUIR D. D. , SWEETSUR A. W. M. 
Published: July 2010

SummaryMethods of improving the heat stability of protein‐rich concentrates prepared by ultrafiltration of skim‐milk have been evaluated. It has been found that concentrate diafiltration promotes large increases in heat stability with little penalty in terms of processing difficulties.
Detection and partial characterization of soluble pig muscle proteins by immunoelectrophoresis in agarose gels
Authors: CASAS C. , TORMO J. , HERNANDEZ P. E. , SANZ B. 
Published: July 2010

SummaryImmunoelectrophoresis in agarose gels has been used to detect and partially characterize specific protein precipitin bands of soluble proteins of pig muscle (PSP), free of cross‐reactions with soluble muscle proteins of cow (CSP), horse (HSP) and chicken (CHSP). Out of six precipitin bands obtained by reacting PSPs against an anti‐PSP antiserum produced by a rabbit, four bands were observed to appear by reacting HSPs against the same anti‐PSP antiserum. Two more bands were detected by analysing CSPs against an anti‐PSP antiserum and three bands were detected by analysing CHSPs against the same anti‐PSP antiserum. Thus, only one band is specific to the soluble protein of pig muscle. This technique may have the potential to detect the presence of pork in unheated ground meat products.
Functional aspects of blood plasma proteins.
Authors: HOWELL NAZLIN K. , LAWRIE R. A. 
Published: July 2010

SummaryA method for studying the gelation of small quantities of plasma proteins in a cake‐type model system was devised and was found to produce reproducible gels. The results indicated that considerable increases in the strength of the gels of porcine and bovine plasma and porcine serum developed as time and temperature of heating were raised. These increases were much greater than those obtained for comparable egg albumen gels. Of the plasma proteins fractionated by ion exchange chromatography, fraction 111 (albumin) followed a similar pattern to that of whole plasma. However, the gels of all three fractions were weaker than those of whole plasma, indicating interaction between the different proteins in the latter.
Functional aspects of blood plasma proteins.
Authors: HOWELL NAZLIN K. , LAWRIE R. A. 
Published: July 2010

SummaryThe proteins of whole blood plasma, serum and plasma fractions interacted with egg albumen proteins producing stronger gels than those of the plasma protein preparations in isolation. An index was devised to measure this interaction, which varied with time and temperature of heating and plasma protein concentration. Although whey proteins exhibited positive (i.e. increased gel strength) interaction with plasma proteins, the admixture of proteins of soya isolate or sodium caseinate, and the incorporation of selected stabilizers, resulted in very weak gels.
Analysis of the interface conditions during drying of rice
Authors: AGUERRE ROBERTO J. , SUÁREZ CONSTANTINO , VIOLLAZ PASCUAL E. 
Published: July 2010

SummaryThe influence of the relative air humidity on the surface conditions of rice grain during drying was investigated. It was found that the equilibrium condition given by the desorption isotherm of the product is not valid over the whole range of relative humidity analysed. While this condition was verified with air of high relative humidity (between 43 and 59% for drying temperatures ranging from 40 to 70°C), the experimental results indicated that the surface moisture approaches the monolayer value given by the Brunauer, Emmett and Teller (BET) desorption isotherm when drying takes place with air of low relative humidity (7 and 14% for the same temperature range). An explanation of these facts is suggested taking into account the high value of the heat of desorption associated with the monolayer moisture content of the product under investigation. Finally, a method based on the Fick's second law solution when the time of drying becomes large enough is proposed to evaluate the surface moisture content of the grain independently of the conditions of the air drying.
Quality changes of Nigerian traditionally processed freshwater fish species.
Authors: AFOLABI OLADAPO A. , SALAU AKIN M. A. , OKE OLUSEGUN L. 
Published: July 2010

SummaryChemical changes in traditionally smoked (TS), traditionally solar dried (TD), oven dried (OD), Ife solar dried (ISD), Clarias lazera, Sarotherodon niloticus, Surotherodon galilaeus, Tilapia zillii and Hemichromis fasciatus were determined.Amino acid composition of fish treatment groups were similar. There was a decrease in percent available lysine in the order OD ≡ ISD > TS > TD. No systematic variation in fatty acid composition was observed.Analysis of nucleotides and nucleotide related products revealed no systematic variation in the individual nucleotide content. However a pooled percent of the total nucleotides shows that TD has the highest value of hypoxanthine (HX).
Synergistic killing of spores of Bacillus subtilis by peracetic acid and alcohol
Authors: LEAPER S. 
Published: July 2010

SummarySynergistic sporicidal effects were observed when spores of Bacillus subtilis SA22 (NCA 72‐52) were exposed to 0.08% (v/v) peracetic acid plus 9.9% (v/v) various primary alcohols. Synergistic sporicidal responses were also found when combinations or 0.04 or 0.08% (vlv) peracetic acid plus up to approximately 20% (v/v) ethanol were used. Higher concentrations of ethanol or peracetic acid did not yield further sporicidal action. Simultaneous use of ethanol and peracetic acid is a possible method of sterilization of aseptic packaging materials.
Effect of berry maturation on some chemical constituents of black, green and white pepper (Piper nigrum L.) from three cultivars
Authors: RATHNAWATHIE M. , BUCKLE K. A. 
Published: July 2010

SummaryThe accumulation pattern of three commercially important constituents (starch, nonvolatile ether extract and piperine) in black, green and white pepper products of a local Sri Lankan cultivar has been compared with that for the Panniyur and Kuching cultivars introduced from India and Sarawak respectively. The local cultivar contained a higher level of starch and lower levels of non‐volatile ether extract and piperine than the other two cultivars. The local cultivar has a composition satisfactory for its use in the whole berry form or for processing into a powdered spice.
Preparation and properties of a new generation of in‐can sterilized skim‐milk based concentrates
Authors: MUIR D. D. , BANKS W. , GOLIGHTLY SHEILA J. , SWEETSUR A. W. M. 
Published: July 2010

SummaryPilot‐scale production of a range of novel heat stable concentrates is described. The concentrates containing circa 40% total solids—largely milk protein and various sugars—were favourably compared with conventional evaporated milk and exhibited exceptional storage stability.