bluuebunny/crossref_metadata_2025_split huggingface dataset:
The synergistic effect of moderate heat and pressure on the physical properties and pectic substances of potato tissue
Authors: Islam M. Shahidul , Igura Noriyuki , Shimoda Mitsuya , Hayakawa Isao 
Published: November 2007

SummaryWhen a moderate heat (75–95 °C) and pressure (100 MPa) treatment (MHPT) was applied to potato, there were changes in texture, colour and tissue sloughing. Water‐soluble pectin release was determined and related to potato tissue firmness. Potato texture, after MHPTs at 75–85 °C, was firmer than that after heat treatments (HT). However, the firmness was almost the same in the MHPTs and HTs at 90 and 95 °C, and cooking at 100 °C for 20 min. The release of pectic substances was lower in MHPTs when compared with HTs at 75–85 °C and atmospheric pressure. There were almost no differences in colour between the treatments, and tissue sloughing was slightly higher in MHPTs. These results indicate that MHPT could be an effective alternative to conventional thermal or ultra‐high‐pressure processing. It provides higher food quality when texture, colour and tissue sloughing of potato are measured.
Comparative study of volatile compounds in traditional Chinese Nanjing marinated duck by different extraction techniques
Authors: Liu Yuan , Xu Xing‐lian , Zhou Guang‐hong 
Published: November 2007

SummaryIn order to determine the entire flavour profile of traditional Chinese Nanjing marinated duck (NJMD), three sampling techniques including solid phase microextraction (SPME) with a carboxen/polydimethylsiloxane fibre, purge and trap (P&T) using Tenax‐TA absorbent and simultaneous distillation–extraction (SDE) were compared. Total 116 volatile compounds were identified by gas chromatography–mass spectrometry, authentic compounds and Krátz retention index, which included thirty‐one aldehydes, four esters, fourteen alcohols, seven acids, twenty‐five hydrocarbons, fifteen ketones, five N‐containing compounds, eight S‐containing compounds and seven furans. SPME and P&T methods provided better extraction for volatiles with low molecular masses, while SDE method extracted more heavy volatiles. In this study, SPME method was better than P&T method, and SPME with SDE method may well complement each other. Results indicated that major volatiles identified were oxidation and degradation products of fatty acids, which were considered to account for the typical flavour of traditional Chinese NJMD.
EDXRF determination of iron during infant cereals production and its fitness for purpose
Authors: Perring Loïc , Blanc Joëlle 
Published: November 2007

SummaryThe objective of this study was to develop and validate a rapid and efficient method for the determination of iron in commercial infant cereals using energy‐dispersive X‐ray fluorescence (EDXRF) technique. Two EDXRF devices were tested: Spectro Xepos and PANalytical Minipal 2.20 samples were used for calibration of the XRF apparatus. The technique was validated using a second set of twenty other samples and comparing results of the reference method (inductively coupled plasma‐atomic emission spectroscopy, ICP‐AES) and those of the EDXRF. No significant bias was found between the two methods. Three pellets per sample are prepared under 10 tonnes of pressure and analysed. The total time of analysis for iron is less than 20 min and this technique appears to be adequate for process control during infant cereals production.
Combined effects of nisin, lactic acid and modified atmosphere packaging on the survival of Listeria monocytogenes in raw ground pork
Authors: López‐Mendoza María C. , Ruiz Pilar , Mata Carmen M. 
Published: November 2007

SummaryThe individual and combined antilisterial efficiency of nisin, lactic acid and modified atmosphere packaging (MAP) was investigated. Raw ground pork was inoculated with a strain of Listeria monocytogenes and samples were distributed into twelve lots. Half of the lots were stored aerobically and the other six lots were packaged using the MAP. A different combination of nisin (N) and/or lactic acid (LA) was added to each lot (300 ppm N, 500 ppm N; 2% LA; 300 ppm N and 2% LA; 500 ppm N and 2% LA). All samples were stored at 4 °C for 21 days (samples with MAP) or 7 days (samples stored aerobically). The inactivation of L. monocytogenes in samples stored aerobically was attained mainly with the combination of 500 ppm N + LA; however, in samples with MAP, the L. monocytogenes population decreased 3.45 log with the addition of LA, and the combination N + LA increased the inactivation other 0.5 log.
Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products†
Authors: Kalaikannan A. , Anjaneyulu A. S. R. , Santhi D. 
Published: November 2007

SummaryThe effects of whole egg powder (WEP), dried albumen (DA), dried yolk (DY) at a 1% level and liquid egg (LE) at a 3.7% level on the quality characteristics and refrigerated storage (4 ± 1 °C) stability of chicken patties made with meat and by‐products of broiler‐spent hens were evaluated. The addition of egg powders significantly enhanced the emulsion stability (ES) and product yield compared with control and LE. There was a marked increase in moisture content and sensory attributes by the addition of egg powders. During the refrigerated storage (4 ± 1 °C), thio‐barbituric acid number (TBARS), aerobic plate count (APC) and psychrophilic count increased in all samples. Incorporation of DA and DY significantly reduced the TBARS number and APC during the storage over control. The addition of DA, DY and WEP significantly lowered the psychrophilic counts. Treated and control patties packaged in LDPE (low‐density polyethylene) pouches were acceptable for 20 days and 15 days, respectively.
Effect of Instantaneous Controlled Pressure Drop on the glucosinolate content of rapeseed
Authors: Haddad Joseph , Allaf Karim 
Published: November 2007

SummaryThe suitability of rapeseed as a protein supplement for human consumption and in animal feed is limited because of toxicity problems caused by the presence of antinutritional factors such as glucosinolates. There are a number of procedures for removing or decreasing the quantity of glucosinolates and their hydrolysis products but all these processes have major drawbacks such as protein loss, incomplete inactivation, cost and a lack of economic viability. In this study, Instantaneous Controlled Pressure Drop (Détente Instantanée Contrôlée DIC®) treatment was evaluated on rapeseed meal. The results demonstrate the efficiency of DIC® as a new process for the detoxification of rapeseed. Indeed, glucosinolate content decreased by 40% after 1 min of treatment and by 98% after a 7‐min treatment, demonstrating the efficiency of DIC® as a new process for rapeseed treatment.
Physicochemical and organoleptic characteristics of Uapaca kirkiana, Strychnos cocculoides, Adansonia digitata and Mangiferia indica fruit products
Authors: Saka John , Rapp Isabel , Akinnifesi Festus , Ndolo Victoria , Mhango Jarrett 
Published: November 2007

Summary Uapaca kirkiana (‘Masuku’) and Strychnos cocculoides (‘Kabeza’) juices and jams as well as juices from Adansonia digitata (Baobab, ‘Malambe’) and Mangifera indica (mango) were prepared, evaluated by a trained ten‐member panel (seven women and three men) and analysed for their physicochemical and shelf‐life characteristics. The physicochemical data indicated that juices and jams are rich sources of zinc, copper and phosphorus. While sensory evaluations of the jams were not significantly different between Uapaca and Strychnos fruits (P > 0.05), significant differences were, however, obtained for the juices, with Strychnos juice being the more preferred. Compared with Baobab and mango juices, Strychnos juice, unlike Uapaca juice, exhibited relatively low fungal, yeast and bacterial contamination. Thus, processing and handling of the products were hygienically undertaken. Therefore, both Uapaca and Strychnos fruits have adequate potential for food product development, and their products are rich sources of trace elements (Zn and Cu).
Chemical and sensory changes in frozen (−18 °C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons
Authors: Özyurt Gülsün , Polat Abdurrahman , Tokur Bahar 
Published: November 2007

SummaryWild sea bass (Dicentrarchus labrax) captured from north eastern Mediterranean in autumn and winter were stored at −18 °C, and their chemical and sensory quality were investigated for up to 9 months. At the end of autumn storage period, pH, total volatile basic nitrogen, thiobarbituric acid values, free and bound formaldehyde, free formaldehyde and protein solubility were 6.69, 15.59 mg 100 g−1, 0.086 mg MA kg−1, 1.23 mg kg−1, 3.58 mg kg−1 and 15.72 g 100 g−1, respectively. The same parameters for winter storage were 6.55, 12.08 mg 100 g−1, 0.308 mg MA kg−1, 3.38 mg kg−1, 4.95 mg kg−1 and 14.39 g 100 g−1, respectively. None of the chemical quality parameters exceeded the acceptability limits. These results were supported by the results of sensory analyses (colour, odour, flavour, texture and overall acceptability). It was also concluded that differences in initial proximate composition and chemical quality scores of wild sea bass captured in autumn and winter did not have an effect on the chemical and sensory quality during frozen storage.
Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °C
Authors: Özogul Fatih , Kuley Esmeray , Özogul Yesim 
Published: November 2007

AbstractThe effects of aluminium foil and cling film on sensory (raw and cooked), chemical and microbiological quality changes in cultured sea bream (Sparus aurata) stored at 2 ± 1 °C were investigated. The worst quality in terms of colour and odour was observed for sea bream wrapped in aluminium foil (WAF) and followed by fish wrapped in cling film (WCF). The shelf‐life of sea bream was found to be 18 days for ice and 8 days for both fish wrapped in cling film and aluminium foil according to panellist perceptions. The total volatile basic nitrogen (TVB‐N) value of sea bream stored in ice, wrapped in cling film and aluminium foil reached from initial value of 15.2 mg TVB‐N/100 g to 28.6, 50.6 and 65.3 mg/100 g at 22, 15 and 15 days respectively. The highest growth of bacteria was found in sea bream for WAF, followed by WCF and lowest count was with ice storage condition.
Evaluation of antibacterial activity of Indian spices against common foodborne pathogens
Authors: Sofia Papachan Karur , Prasad Rajendra , Vijay Virendra Kumar , Srivastava Ashok Kumar 
Published: November 2007

SummaryThe present study was designed to evaluate the antimicrobial activity of six Indian spice extracts, namely clove, cinnamon, mustard, garlic, ginger and mint. All of these have been traditionally used in folk medicine, and are still used in the alternative system of health care. The antimicrobial activity of these commonly used Indian spices was tested against three potent foodborne pathogens, namely Escherichia coli,Staphylococcus aureus and Bacillus cereus, which are responsible for many health‐related problems. These were tested using paper disc diffusion method, cup method and dilution method (qualitative). The results showed that the extracts of clove, cinnamon and mustard had good inhibitory action at 1% concentration, while garlic showed medium activity. At 3% concentration, complete bactericidal effect was achieved. Ginger and mint showed negligible antibacterial activity against these pathogens at the same concentration.
Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties
Authors: Maziya‐Dixon Bussie , Dixon Alfred G. O. , Adebowale Abdul‐Rasaq A. 
Published: November 2007

SummaryCassava flour has potential for multiple applications in the food industry. To develop cassava varieties for targeted household and industrial uses, it is necessary to evaluate the varietal and environmental variations in fresh root yield, cyanide potential and physicochemical properties. A total of 303 and 379 cassava varieties were grown at the International Institute of Tropical Agriculture research farm, Nigeria in 2000 and 2001, respectively, and harvested at 12 months after planting. The genotypic variations in cyanide content as well as the genotype × year interactions on the cyanide contents were significant (P < 0.01). There were significant (P < 0.05) genotypic variations in all the pasting properties except peak time and pasting temperature in 2001. The observed wide varietal differences in pasting properties indicate that cassava genotype can be targeted for use in different food products, feed and industries. The clones were screened and characterised for food, feed and industrial applications.
Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content
Authors: Kaminarides Stelios , Stamou Paraskeri , Massouras Theophiles 
Published: November 2007

SummaryCharacteristics of four types of yoghurt made from ovine milk containing 6.6%, 3.8%, 2.3%, or 0.9% fat respectively were studied. The yoghurt produced from ovine milk with high fat had the highest flavour and texture scores, fat and total solids content and firmness, but the lowest syneresis, lactic acid and galactose content. Low‐fat yoghurts can be successfully produced from homogenised ovine milk and these yoghurts did not significantly differ from that of full fat yoghurt in values for ash, lactose, citric acid, pyruvic acid, pH and non‐protein nitrogen. The HPLC procedure that was used for the determination of lactose was appropriate for the simultaneous determination of galactose and organic acids in milk or yoghurt. A total of sixteen volatile compounds were identified in ovine yoghurt and the main volatile flavour compounds in yoghurt on 2 days were acetic acid, acetaldehyde, acetone, diacetyl, 2‐butanone, 3‐hydroxy‐2‐butanone and 3‐methyl‐2‐butanone.
An integrated strategy to control postharvest blue and grey mould rots of apple fruit by combining biocontrol yeast with gibberellic acid
Authors: Yu Ting , Zheng Xiao Dong 
Published: November 2007

SummaryStrains ofCryptococcus laurentiiare useful biocontrol yeasts in controlling postharvest fruit diseases. Gibberellic acid (GA3), as a plant growth regulator, is associated with many plant growth and development processes. The results from this study showed that the combination ofC. laurentiiat 1 × 108 cells mL−1and GA3at 200 μg mL−1could produce a more efficient control of both the blue and grey mould rots of apple fruit caused byPenicillium expansumandBotrytis cinerea, respectively. Moreover, this combined treatment could stimulate a great increase in the activities of both superoxide dismutase and catalase, however, it suppressed the increase of peroxidase activity in apple fruit. In addition, GA3alone at 200 μg mL−1had little influence on the incidence and development of both the diseases on apple wounds, and it had no effect on the spore germination of bothP. expansumandB. cinereain vitroas well as the population ofC. laurentiiin vivo. Therefore, we deduced that the efficacy of this combined treatment in controlling the postharvest diseases in apple fruit could be linked to its capability of adjusting the fruit‐mediated resistance on the basis of the antagonistic activity of the biocontrol yeast itself.
The removal of colour, carotene and acidity from crude olive oil by using sepiolite
Authors: Uğurlu Mehmet , Kula Ibrahim 
Published: November 2007

SummaryThe capacity of sepiolite to adsorb colouring matters in olive oil was studied. The effects of adsorption time, temperature and solid:liquid ratio were selected as parameters. The effect of bleaching of olive oil was evaluated for determining the % free fatty acid (FFA), % bleachability and residual carotene by using both thermally activated sepiolite (AS) and acid‐activated sepiolite (AAS). Results reveal that thermally acid‐activated sepiolite was more efficient than thermally activated sepiolite. The adsorption equilibriums of carotene and FFA on AS and AAS were described by the Freundlich models. A higher adsorption coefficient (K) was observed for AAS (Kcarotene = 2.73 × 10−3mgg−1, KFFA = 0.98mgg−1) compared to AS (Kcarotene = 2.63 × 10−7mgg−1, KFFA = 0.21mgg−1). Moreover, the rate constants obtained for carotene and colour by using AAS (kcolor = 0.0241 min−1, kcarotene = 0.0217min−1) were higher than that of AS (kcolor = 0.01min−1, kcarotene = 0.0165min−1).
The effects of modified atmosphere and vacuum packaging on quality of chub mackerel
Authors: Erkan Nuray , Özden Özkan , Inuğur Müge 
Published: November 2007

SummaryQuality and shelf life of filleted chub mackerel packaged in air, vacuum (VP) and modified atmosphere packing (MAP) (O2/CO2/N2, 5%/70%/25%) conditions and stored at +4 °C were investigated by measurement of sensory, chemical and microbiological analyses. Acceptability scores for odour, taste and texture of cooked air packaged, VP and MAP chub mackerel decreased with storage time. The sensory scores of chub mackerel stored in air, VP and MAP at +4 °C were 10 and 12 days, respectively. Total volatile basic nitrogen and trimethylamine nitrogen values gave acceptable results for up to 9 days for the chub mackerel stored in air, VP and 11 days for MAP storage. VP fillets presented the lowest thiobarbituric acid values. Mesophilic counts for air–VP and MAP samples exceeded 6 log CFU g−1 after 7 and 11 days of cold storage, respectively. The results obtained from this study showed that the shelf life of chub mackerel stored in cold storage (+4 °C), as determined by overall acceptability of all data, is 9 days for air‐packaged and VP fish and 12 days for MAP fish.
Rheological behaviour of chestnuts under compression tests
Authors: Moreira Ramón , Chenlo Francisco , Abelenda Natalia , Vázquez María José 
Published: November 2007

SummaryModuli of deformability, maximum stress, maximum strain and fracture work have been determined for chestnuts as functions of moisture content. Fresh and dehydrated chestnuts obtained by convective drying, as well as frozen chestnuts, have been tested. The samples were cut in prisms. Uniaxial compression tests in a Universal Testing Machine were employed. Hencky's model was selected as the most appropriate one. Dried chestnuts at 65 °C show a non‐linear behaviour of the modulus of deformability and maximum stress with the moisture content under 0.25 kg kg−1 [dry basis (d.b.)], while both parameters are practically constant for upper values. The modulus of deformability and the maximum stress have been correlated with the aw, obtaining a decreasing linear behaviour below aw values around 0.82. The higher maximum strain values were found at moisture contents around 0.41 kg kg−1 (d.b.), and it stays practically constant below 0.25 kg kg−1 (d.b.). Defrosted chestnuts show lower modulus of deformability and maximum stress values, but the maximum strain values are higher. This fact reveals a lesser firmness in their structures compared with fresh fruits.
Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system
Authors: Gris Eliana Fortes , Ferreira Eduardo Antonio , Falcão Leila Denise , Bordignon‐Luiz Marilde Terezinha 
Published: November 2007

SummaryThe influence of different factors on the stability of the anthocyanin crude extract from Cabernet Sauvignon grape skins was investigated. In a model system, the factors evaluated were as follows: temperature 4 ± 1 °C and 29 ± 3 °C, presence and absence of light, pH 3.0 and 4.0 and presence of ferulic acid. The influence of the addition of ferulic acid to anthocyanins was investigated in a yogurt system stored at 4 ± 1 °C. The results obtained for anthocyanin degradation velocity constant and for the half‐life time of anthocyanins in a model system and in a yogurt system showed that ferulic acid significantly increased the stability of the anthocyanins crude extract.
Development of a blended beverage consisting of coconut water and cashew apple juice containing caffeine
Authors: Marques de Carvalho Joelia , Maia Geraldo Arraes , Wilane de Figueiredo Raimundo , Sousa de Brito Edy , Rordrigues Sueli 
Published: November 2007

SummaryThe objective of this work was to evaluate the acceptability of coconut water/cashew apple juice blends containing 100 p.p.m. of added caffeine. Five formulations with different concentrations of cashew apple juice, previously standardised with respect to pH values, total soluble solids (°Brix) and caffeine contents, were evaluated. The formulations were subjected to chemical characterisation (pH, soluble solids, acidity, total sugar and vitamin C), microbial and sensory evaluation (colour, flavour, overall quality and purchase intention). All samples showed good acceptability, but the formulation with 12.5% cashew apple juice and 87.5% coconut water reached the highest hedonic scores. All formulations showed good microbiological quality. The results showed that the vitamin C content presented a great difference among the formulations varying according to the proportion of cashew apple juice.
Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product
Authors: Gezgin Zafer , Gunes Gurbuz 
Published: November 2007

SummaryCig kofte is a traditional Turkish food containing raw ground meat. Samples inoculated with Escherichia coli O157:H7 were irradiated at 0.5–6 kGy with a 60Co source and stored at 4 and 25 °C. Total aerobic mesophilic count decreased with increasing irradiation doses, D10 value was 0.83 kGy. Escherichia coli O157:H7 count decreased from 5.1 log10 CFU g−1 to an undetectable level (<1 log10 CFU g−1) after 1‐day storage at 4 °C following irradiation at 2 kGy, D10‐value was 0.29 kGy. Irradiation doses up to 2 kGy did not affect sensory quality after 1 day. There was colour loss in samples irradiated at 2 kGy or above and stored for longer periods. Storage of the irradiated products at abused temperature must be avoided for safety assurance. Irradiation at 2 kGy has a great potential for extending the shelf‐life of cig kofte and assuring safety by decreasing the number of E. coli O157:H7 and other bacteria, but further studies with suitable package designs are needed to decrease quality degradation during extended storage.
Single‐layer drying characteristics and colour kinetics of red chilli
Authors: Hossain Mohammed Ayub , Woods James Lyn , Bala Bilash Kanti 
Published: November 2007

SummarySingle‐layer drying experiments were conducted under controlled conditions of temperature, relative humidity (RH) and air velocity to find out the effects of drying conditions and blanching on the drying rate and colour of Thai red chilli. Drying rate increased with an increase of drying air temperature and a decrease of RH. Air temperatures above 65 °C affected the colour of red chilli. Red chilli should be dried at an air velocity equal to or just above 0.50 m s−1. Above this value, the drying rate becomes independent of air velocity. RH and air velocity have no effect on the colour of red chilli. Faster drying rate and higher colour value was found for the blanched sample rather than the unblanched sample. The Newton and the Page equations were fitted to the experimental data. The Newton equation was found to describe the single‐layer drying of red chilli better than the Page equation.