bluuebunny/crossref_metadata_2025_split huggingface dataset:
Whey—pollution problem and potential utilization
Authors: MARWAHA S. S. , KENNEDY J. F. 
Published: July 2010

SummaryThe high biochemical oxygen demand (BOD5) of whey poses a major world‐wide disposal and pollution problem for the dairy industry, for which an effective and permanent solution is urgently needed. Biological waste water treatment technologies can assist in the safe disposal of whey or whey permeate within the federal environment specifications, but only at substantial cost. One alternative is use of whey, or whey permeate rich in lactose and protein, in processes in which saleable products contribute wholly or partially to the costs. Production of whey proteins by ultrafiltration, lactose hydrolysis products, and the use of whole whey or whey permeate as a fermentation feedstock are possible options. The present situation is discussed, together with projections for commercial potential, limitations of the biotechnology of whey processing, the end products and nutritional aspects.
Improving pectin technology.
Authors: PANCHEV I. , KIRCHEV N. , KRATCHANOV C. 
Published: July 2010

SummaryThe effect of ultrasonic treatment on pectin stability in aqueous solution was studied to establish conditions which minimized degradation. Pectin was extracted under these conditions with an increased yield and without reducing the drainage properties of the extracted fruit mass. A pulsed ultrasonic method in aqueous acidic medium was developed, successfully tested with three different apple pomace samples, and its advantages demonstrated.
Modified atmosphere packaging of broccoli florets
Authors: BALLANTYNE ALISON , STARK R. , SELMAN J. D. 
Published: July 2010

SummaryA retail packaging system was used to study the atmosphere modification which developed within sealed packages of prepared broccoli florets with a range of polymer films of different gas permeabilities (oxygen permeability 3000–32,500 ml/m2/day/atm). Three methods of sealing were investigated and modified atmospheres (MA) were produced both naturally by respiration and by application of gas flushing techniques. The effects of these MA conditions on sensory quality were observed by monitoring colour change and development of off‐odours. A 2–3% O2, 2–3% CO2 equilibrium MA was established using LF film to package broccoli florets when stored at 5°C. This, the only consistently aerobic MA attained, did not markedly improve retention of quality of broccoli florets when compared with broccoli stored in air. When broccoli florets were packaged with films which resulted in very low O2 atmospheres (1% or less) foul of‐odours shortened broccoli storage life.
Construction of a computer‐controlled thermoresistometer for the determination of the heat resistance of bacterial spores over the temperature range 100 to 150°C
Authors: BROWN K. L. , GAZE JOY E. , McCLEMENT R. H. , WITHERS P. 
Published: July 2010

SummaryA computer‐controlled thermoresistometer for the determination of the heat resistance of bacterial spores has been designed and constructed. The thermoresistometer is capable of operating between 100 and 150°C0.1°C with exposusre times as short as 0.1 sec. Five samples (0.01 ml) of spore suspension can be exposed to steam at each time/temperature combination using a computer‐controlled piston‐driven exposure system. Temperature control of the apparatus is achieved using platinum resistance probes linked to the computer, which then actuates a variable steam control valve.
The heat resistance of spores of Clostridium botulinum 213B over the temperature range 120 to 140°C
Authors: GAZE JOY E. , BROWN K. L. 
Published: July 2010

SummaryThe heat resistance of spores of Clostridium botulinum strain 213B heated in phosphate buffer (pH 7.0) was determined over the temperature range 120 to 140°C using a computer controlled thermoresistometer. The predicted D121°C value of approximately 0.13 min and z value of 11.0°C (obtained by linear regression) was close to the classical D121°C of 0.2 min and z value of 10°C used in process calculations. These data indicated that, according to the heat resistance of this culture, the z value of C. botulinum can be considered constant over the whole range 120 to 140°C. This also provided support for the recommended classical process calculations, using a z value of 10.0°C, being adequate if extrapolated to 140°C.
Moisture diffusivities for bran and endosperm during soaking of long‐grain brown rice
Authors: HENDRICKX M. , LAUWERENS C. , TOBBACK P. 
Published: July 2010

SummaryA three‐dimensional transmission line matrix (TLM) model, using axisymmetric elements, was developed for describing moisture diffusion during the soaking of long‐grain brown rice. On the basis of this model, moisture diffusivities for bran and endosperm were calculated as a function of temperature. Endosperm diffusivities of 0.92, 1.08 and 1.26X10‐10 m2 s‐1 and bran diffusivities of 0.11, 0.18 and 0.37x10‐10 m2 s‐1 were found, both at 30, 40 and 50°C respectively. The activation energies for moisture diffusion were calculated to be 13.08 and 49.85 kJ mol‐1 for endosperm and bran respectively.
A circular dichroism study of the effect of some organic solvents on the actomyosin of sardine (Sardinops melanosticta)
Authors: WON M. PEREZ , IYAMA S. , SHINOHARA K. , MURAKAMI H. , OMURA H. 
Published: July 2010

SummaryCircular dichroism (CD) was used to study changes in conformation of sardine (Sardinops melanosticta) actomyosin after treatment with some organic solvents. Untreated sardine actomyosin showed two negative bands at 208 and 222 nm, typical of proteins possessing α‐helix configurations. The water‐miscible alcohols methanol, ethanol, isopropanol and n‐butanol, and the water‐immiscible solvents n‐hexane, n‐octanol, and dichloromethane altered the native conformation of sardine actomyosin. The degree of alteration of native sardine actomyosin was principally dependent on the alcohol concentration and temperature used for dewatering. The least damage occurred with isopropanol, or with 10 or 90% aqueous ethanol; most damage occurred with 40–50% aqueous ethanol. Dichloromethane and n‐butanol increased the α‐helical content of the native protein. Treatment with hydrophilic and hydrophobic solvents at 70 and 20°C unfolded the protein to form a random coil, but defatting treatment at 2°C caused little damage.
Effect of skin addition on the technological properties of comminuted chicken meat emulsions
Authors: SMOLINSKA T. , KOPEC W. , TRZISZKA T. 
Published: July 2010

SummaryPossibility of using skin supplement as collagen raw material (substituting leg muscles) in highly comminuted sausages made from breast muscles was investigated. It was found that 5% skin added to the comminuted breast muscles resulted in the collagen content equal to that obtained with 40% leg muscles. Addition of 5% skin to the breast muscles decreases emulsifying capacity of protein extracts but increases thermal stability, and changes the flow curve of meat emulsions more than the addition of dark muscles. The skin used instead of leg muscles does not change sausage binding (shear force) and overall sensory value, but reduces water‐holding capacity and palat‐ability of sausages.
Effect of water content on the mobility of solute molecules and of protein side chains in casemate preparations
Authors: MESTE MARTINE LE , DUCKWORTH R. B. 
Published: July 2010

SummaryThe effect of water content on the mobility of small solute molecules and of casein side chains was studied by electron spin resonance in caseinate/water systems. The immobilization of nitroxide probes of different sizes and properties were followed during progressive dehydration of concentrated caseinate preparations (3 g H2O/g dry protein). Above a characteristic minimum moisture content a linear relationship was observed between the rotational diffusivity and water content. The slope of the straight lines depended upon the size of the probe and upon the nature of the interactions with the protein. Nitroxide labels were covalently bound to caseinate and the changes in the flexibility of the side chains as hydration changed were followed. The results are discussed in relation to the solvent properties of water, and to recent suggestions concerning the significance, for stability, of the glass transition phenomenon in such materials.
Effect of dimensions on the hating times and wieght losses of cylindrical beef joints
Authors: Burfoot D. , Griffin Wendy J. 
Published: July 2010

SummaryThe heating time and weight loss of cylindrical joints of lean beef in twenty‐five length/diameter combinations (five lengths from 28 to 160 mm and five diameters from 14 to 80 mm) were measured when heating the meat to a minimum internal temperature of 74°C in a natural convection oven at 175°C.Cooking weight loss was not affected by joint diameter but decreased very slightly with length. Heating time to 74C increased with joint length and asymptotically approached the heating time for an infinitely long cylinder. The variation of heating time with joint diameter and length was predicted using a mathematical model.Comparison of the results with other published work showed that weight loss from the lean component of joints is not affected by fat cover.
Improved utilization of flesh from mackerel as salted dried fish cakes
Authors: AKANDE G. R. , KNOWLES M. J. , TAYLOR K. D. A. 
Published: July 2010

SummaryThe composition and yield of mince prepared by passing mackerel (S. scombrus) frames through a flesh‐bone separator were determined. Salt (10 to 40%) was added to the unwashed mince to prepare dried cakes with enhanced keeping quality. The dried cakes were assessed for peroxide and TBA values, total viable count and for sensory attributes after preparation and after a 3‐month storage period at 29±1°C. The cakes were reconstituted by desalting in boiling water. Salted dried cakes prepared with 15,20,30 and 40% salt were found to be stable and have little sensory deterioration over the 3‐month storage period which is adequate to simulate distribution of products at tropical ambient temperature.
Guava puree with reduced stone cell content: preparation and characteristics of concentrates and nectars
Authors: WEINERT I. A. G. , van WYK P. J. 
Published: July 2010

SummaryA decanter centrifuge was used to decrease the content of stone cells in guava puree before evaporation. Concentration factors between 3.3‐ and 4.3‐fold were achieved. Thirty‐seven per cent of the stone cells could be removed in a small decanter, whereas virtually all sclereids are removed on an industrial scale. Small significant increases in moisture contents, total soluble solids and titratable acidity and decreases in pectin fractions and ascorbic acid contents (average 38%) occurred during processing; guava colour became darker, redder and less yellow. The apparent viscosity of the puree decreased after centrifugation and increased again during evaporation. Nectars prepared from puree with reduced stone cell content were the most stable. Concentration of puree reduced cloud stability of nectars by up to 34% after 35 days storage, but homogenization improved the stability. Panel members only found significant differences in the colour of nectars prepared from the three concentrates.
Review: Flow injection analysis–a new technique for food and beverage analysis
Authors: OSBORNE B. G. , TYSON J. F. 
Published: July 2010

SummaryFlow injection analysis affords a means of automating many traditional wet chemical methods of food and beverage analysis, and introducing new methods which have no conventional analogue. In this technique, reactions are carried out in a continuous flow mode and it is not necessary for a state of chemical equilibrium to be reached. Therefore, analyses using standard or official chemistries may be achieved in very short times (typically 30 sec). This review outlines the principles, instrumentation and techniques of flow injection analysis and considers the scope of its actual and potential applications in food and beverage analysis.
Modelling the effect of peanut and cowpea flour supplementation on quality of Chinese‐type noodles
Authors: CHOMPREEDA P. , RESURRECCION A. V. A. , HUNG Y.‐C. , BEUCHAT L. R. 
Published: July 2010

SummaryChinese‐type noodles were prepared from wheat flour fortified with 7–21% defatted peanut and 4–12% cowpea flours. A full factorial 4X4 design was used. Fifteen supplemented Chinese‐type noodle formulae and a control sample were analysed for protein content and physical and sensory qualities. The protein content of noodles was increased as the level of peanut/cowpea flours increased. Colour and cutting force of supplemented noodles were affected negatively by cowpea and peanut flours, respectively. Sensory scores for firmness and yellowness of supplemented Chinese‐type noodles were decreased as the level of peanut/cowpea flours increased. Computer‐generated response surface and contour plot interpretations revealed that up to 15% peanut flour and 8% cowpea flour supplementation will produce acceptable supplemented Chinese noodles with high protein content (21%).
Perceptions of peanuts and related products by Thai consumers in the U.S.
Authors: SUKHUMSUVUN S. , RESURRECCION A. V. A. 
Published: July 2010

SummaryA study was conducted to identify perceptions of Thai consumers toward peanuts and related products using a food/food‐use appropriateness matrix and to identify new peanut products that exhibit good potential for being accepted by Thais. Most respondents were highly educated young Thai adults who had resided in the U.S. for 4 years or less. Factor analysis of the matrix consisting of sixteen peanut and related products and fourteen use situations identified two food (snack food and every day food) and three use groups (general use, special occasion and value/convenience). The snack food group was deemed appropriate for special occasions and children, while the every day food group was appropriate for general use and when concern existed about value and convenience. The every day food group was also perceived as being appropriate for snacking. Three peanut‐based products representing good potential for acceptance were identified as ice cream type, milk type and non‐peanut butter spread type.
Effects of water loss on apples in storage
Authors: HATFIELD S. G. S. , KNEE M. 
Published: July 2010

SummaryCox's apples were stored for up to 6 months in the presence or absence of anhydrous calcium chloride in an atmosphere containing 2% O2 and < 1% CO2 at 3.5°C, and effects on the physical properties of the fruit were assessed for up to 6 months. The desiccant was used to obtain an initial water loss of about 5% of fruit weight in the first 30 days of storage. In control fruit, turgor pressure appeared to be maintained during storage, and fruit volume increased as the air space in the fruit tissue increased. Initial weight loss lowered turgor pressure and prevented this increase. The force required to disrupt slices of apple in the Kramer shear cell was usually higher after initial weight loss, but resistance to the conventional penetrometer was little affected. Initial weight loss led to higher levels of soluble pectin and higher resistance to gaseous diffusion. In sensory tests the high weight‐loss fruit was firmer, tougher and less mealy than control fruit.
The extraction of carrageenan and its effect on the gel texture
Authors: ROTBART M. , NEEMAN I. , NUSSINOVITCH A. , KOPELMAN I. J. , COGAN U. 
Published: July 2010

SummaryCarrageenan was extracted from Eucheuma cottonii under various conditions of temperature, alkalinity and time. The effect of process parameters on the rheological properties of the resulting carrageenan gels was studied. Raising the extraction temperature from 100 to 110°C under alkaline conditions increased the 3,6‐anhydrogalactose content, and extending the period of extraction up to 3 hr yielded gels with a higher gel strength and deformability modulus. Carrageenan gels were evaluated by compression on a Universal testing machine linked to a microcomputer system. This enabled continuous accumulation and processing of the force‐deformation data. The computerized method for texture analysis, presented in this study, enables rapid and accurate assessment of the gelling properties of crude carrageenans and of mixtures with other additives.
Comparison of a computer evaluation with a standard evaluation of retort pouch thermal processing
Authors: GOVARIS A. K. , SCHOLEFIELD J. 
Published: July 2010

SummaryFlexible retort pouches (188x127x25.4 mm) filled with 10% bentonite suspension, tomato ketchup and potato puree were processed under computer control using steam‐air or hot water, and the heating/cooling curves and thermal diffusivities were determined. A computer method, developed for the evaluation of the thermal process using the one‐dimensional heat conduction equation, was used to calculate F0 values which were then compared with those obtained using the General‐ and the Stumbo's Formula methods. Temperatures at the pouch centre estimated by the Formula‐ and the Computer method were in good agreement with those obtained experimentally. The F0 values estimated by the computer method were closer to the F0 values estimated by the General method than those obtained by the Formula method.
Characteristics of surimi and kamaboko from sardines
Authors: ROUSSEL H. , CHEFTEL J. C. 
Published: July 2010

SummarySardines of varying freshness (1 to 3 days in ice) were manually or mechanically processed into fish mince and surimi using 1 to 3 washing steps. Standard kamaboko gels were prepared by grinding thawed surimi with 3% NaCl and 5% potato starch, stuffing into sausage casings, holding at 37°C for 30 min and cooking at 90°C for 50 min.Three washing steps decreased the yield of washed fish mince (21‐27 g per 100 g of whole fish), and the protein recovery (50‐55% of that present in the unwashed mince), but caused efficient lipid removal (80%) leading to surimi containing only 0.2‐1.4% lipid. The texture and colour of the final kamaboko were also improved.The texture parameters (folding score, rigidity, elasticity index and gel strength) of kamaboko prepared from very fresh sardines were markedly enhanced by gel setting during incubation at 37°C for 30 min or 4°C for 24 hr. Incubation at 60°C for 30 min led to soft, coarse gels. Omitting potato starch or replacement by spray dried egg white had little effect on texture.The texture of kamaboko prepared from less fresh sardines was less firm and elastic, did not improve when incubation was carried out at 37 or 4°C before cooking, and was softer and coarser after incubation at 60°C. Partial or total replacement of potato starch by egg white, soy protein isolate or bovine serum albumin markedly improved the texture. Egg white also increased the colour lightness.
A method of testing for irradiation of poultry
Authors: LEA J. S. , DODD N. J. F. , SWALLOW A. J. 
Published: July 2010

SummaryA method for the detection of irradiated poultry is described. For chicken, free radicals produced by ionizing radiation within the hard crystalline matrix of bone can be detected by the technique of electron spin resonance (ESR) spectroscopy. The ESR signal increases linearly with dose over the likely commercial range and is stable over the probable shelf‐life under likely storage conditions. The lower limit of detection is equivalent to a radiation dose of 50 Gy. The test appears equally applicable to turkey, duck and goose.
Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
Authors: MAURI LILIANA M. , ALZAMORA STELLA M. , CHIRIFE J. , TOMIO MARÍA J. 
Published: July 2010

SummaryLiterature data for the rates of thiamine destruction in a wide variety of model systems, buffer solutions and foods have been used to determine the kinetics of thiamine destruction during processing. A range of conditions, including temperature, pH, oxygen and catalysts indicate that, in most cases, the destruction of thiamine follows first order reaction kinetics. When information is limited, these calculations may be used to extrapolate data and predict modifications of processing to minimize losses of thiamine.
Effect of lactic acid treatment during processing on the sensory quality and lactic acid content of fresh broiler chickens
Authors: VAN DER MAREL G. M. , DE VRIES A. W. , VAN LOGTESTIJN J. G. , MOSSEL D. A. A. 
Published: July 2010

SummaryMicrobial decontamination by lactic acid treatment during processing of fresh broiler chickens is an effective way to produce a safer product with good keeping quality. It remained to be assessed whether such a treatment adversely affects the organoleptic quality of the product. Lactic acid treatment results in an increased acid concentration in the skin, with no increase in lactic acid concentration in the underlying muscle tissue. Differences in sensory quality were only found in appearance of the carcasses, the controls being identified as discoloured. A preference test did not show any difference in lactic acid treated and untreated grilled legs.
Protein extraction from lupin seeds: microstructural aspects and hypothesis of mechanism
Authors: AGUILERA J. M. 
Published: July 2010

SummaryProtein was extracted into water (pH 8.0, 1 h) from defatted lupin seed kernel particles (mean θ, 1425 μm). Intact and extracted particles were examined by scanning and transmission electron microscopy. The inner surface of the cell wall initially showed several small holes considered as possible sites of plasmodesmata. During extraction, protein bodies first became disrupted into smaller microstructures and then protein dissolved. Wide passages were formed between cells which allowed transport of protein. The molecular weight of proteins in solution did not change with time, suggesting that bulk flow rather than selective transport predominated.
Factors affecting the shelf‐life of precooked chilled roast pork
Authors: ROBSON C. P. , COLLISON R. , MACFIE H. J. H. 
Published: July 2010

SummaryThe microbiological, sensory and physicochemical changes in precooked chilled pork were measured over 8 days storage at 1°C and 5°C. Microbial growth was limited, but marked sensory and physicochemical changes occurred within the 5‐day period currently recommended as the maximum storage time in the DHSS guidelines on precooked chilled foods (DHSS, 1980). At 1°C, marked toughening occurred after only 1 day; whilst at 5°C adverse flavour and odour changes were noticeable by the fourth day of storage. The amount of volatile compounds, especially n‐hexanal, stripped from the pork increased significantly over the 8‐day storage period, particularly at 5°C.
The effect of slaughter method on the quality of rainbow trout (Salmo gairdneri) during storage on ice
Authors: AZAM K. , MACKIE I. M. , SMITH J. 
Published: July 2010

SummaryRainbow trout (Salmo gairdneri) were stunned by electrocution, exposure to elevated concentrations of carbon dioxide and by a blow to the head, and subsequently bled. The fish were stored ungutted in ice for up to 15 days, and the changes in the textural properties of the flesh of the fish were measured by a sensory panel and with a texturometer. Parallel changes in the concentrations of spoilage‐related biochemical constituents, in water‐holding capacity and in bacterial counts were also determined. Slaughter by electrocution and by carbon dioxide narcotization led to a greater initial production of lactic acid and a slightly reduced pH, compared with slaughter by a blow to the head. No significant differences were found in the values of the other indices of quality, either immediately after death or during post‐mortem storage.