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  • Articles  (91)
  • Blackwell Publishing Ltd  (91)
  • EDP Sciences
  • Springer Nature
  • 2020-2023
  • 1980-1984  (91)
  • 1980  (91)
  • Process Engineering, Biotechnology, Nutrition Technology  (91)
  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF CURING INGREDIENTS, SKINNING, AND BONING ON YIELD, QUALITY, AND MICROFLORA OR COUNTRY HAMS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Green hams were left intact, partially skinned, fully skinned, and fully skinned and boned. They were dry-cured with or without nitrate and aged 3 months. The presence of nitrate had no effect on the variables studies. Percent moisture loss and accompanying weight loss increased with each further removal of protective fat and skin. Percent residual salt was in proportion to weight loss. Residual nitrite was low for all groups Color and aroma scores were similar for all groups. General appearance scores, however, were lowest for the drier boneless group. Shear values were greatest while organoleptic flavor and over-all satisfaction scores were lowest in the boneless group. Tenderness scores were similar for the skinless and boneless group but both were lower than for the intact or partially skinned groups. In general, microbial counts were highest for surface samples from completely skinned fresh hams and lowest for partially skinned fresh hams. Higher counts were obtained for core samples from boneless fresh hams than for intact hams. Aerobic (26° and 37°C), lactobacilli, enterococci. streptococci. yeast and mold surface, and core counts tended to decrease during the manufacture of aged dry-cured hams. No trends in counts due to ham group or cure treatment were observed during the manufacturing process. At the end of the aging period none of the hams contained bacteria of public health significance. Aged dry-cured hams of acceptable microbial quality can be manufactured using intact, partially skinned, skinned or boneless fresh hams without potassium nitrate as part of the cure mixture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02570.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF DIETARY CABBAGE (BRASSICA OLERACEA L.) ON THE TUMORIGENICITY OF 1, 2-DIMETHYLHYDRAZINE IN MICE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Diets containing dehydrated cabbage (Brassica oleracea L.) were fed to weanling male C57 BL/6 mice for nine months. Diets known to be adequate in all nutrients for mice were modified to include ground dehydrated cabbage leaves to 0, 10, 20, and 40% of their diet while holding protein, crude fiber, and lipid at constant levels. The animals were subcutaneously injected with 20 mg of 1, 2-dimethylhydrazine (DMH) per kg body weight at weekly intervals for 36 weeks. The DMH carcino-genicity varied with the proportion of cabbage in the diet and the tissue. Diets containing 10 and 20% cabbage enhanced DMH tumorigenicity while cabbage at 40% provided a protective effect. Tumors on the spermatic cord were the most predominant with occasional occurrence of kidney and liver tumors. Tumorigenicity is discussed in terms of two hepatic enzymes, cytochrome p-450 and p-nitroanisole-o-demethylase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00400.x
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  • 3
    Electronic Resource
    Electronic Resource
    UPTAKE AND METABOLISM OF 1,3-DICHLOROPROPENE IN PLANTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bush beans, carrots and tomatoes were shown to absorb 1,3-dichloro-propene from vermiculite, solution culture and sand. The dichloropro-pene was translocated and metabolized rapidly in the plant to 3-chloroallyl alcohol. The 3-chloroallyl alcohol itself is similarly absorbed by these plants. Subsequent metabolism involved transformation to 3-chloro-1-propanol and 3-chloroacrylic acid enroute to a central metabolite and eventual incorporation into normal plant products. The dichloropropene isomers and chloroallyl alcohol had short half-lives in the plant and were not measurable by 120 h after initial administration of these compounds to the plant. The plant residues appear to be of no environmental concern.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00401.x
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  • 4
    Electronic Resource
    Electronic Resource
    COLIFORM CONTENT OF FROZEN BLANCHED VEGETABLES PACKED IN THE UNITED STATES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A total of 575 packages of frozen blanched vegetables representing 17 products packed in 24 factories located in 12 states were examined for numbers and kinds of coliforms. The organisms were recovered from over 90% of the samples with the average counts of total coliforms being over 100 per g. Thirty-seven percent were positive for fecal coliforms (FC) using a 44.5°C incubation, with all products except broccoli yielding an average count of less than 50 per g. Escherichia coli was recovered from only 29% of the FC-positive samples. Other species which were responsible for a positive fecal coliform test were Klebsiella pneum oniae, Enterobacter cloacae, E. agglomerans, E. aerogenes, and Citrobacter freundii. Incubation at 45.5°C eliminated only C. freundii. Fecal coliforms in vegetables negative for E. coli may be the result of raw vegetable transmission to processing equipment followed by culture development and transfer to foods being processed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00386.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECTS OF pH, ENZYMES, AND STORAGE TIME ON THE RHEOLOGY OF SWEET POTATO PUREE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sweet potato purees were pH adjusted (some also heat treated) and stored up to 9 months in sealed containers at room temperature. Some purees were treated with amylolytic enzymes before or after storage. Rheology and carbohydrates were evaluated after 0, 3, 7, and 9 months. Nonenzyme treated purees at 4.2 pH were semi-solids after 3 months storage, but those at 1.5 and 11.5 pH had lower viscosities. Amylolytic enzyme treatments lowered molecular weights and viscosities. Pre-storage treatments were more effective than post storage in molecular weight reduction. Post storage treatments were more effective in viscosity reduction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07574.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF SODIUM ACID PYROPHOSPHATE ON SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES OF FRANKFURTERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sodium acid pyrophosphate (SAPP) is currently used by the sausage industry to accelerate development of cured meat color. The cured color accelerator was examined, through sensory evaluation and instrumental measurements, for its effects on the texture of frankfurters. The effects of SAPP on other sensory properties and on chemical and physical characteristics were also examined. SAPP was found to slightly improve texture by increasing springiness, hardness, and awareness of skin, and by reducing oiliness. SAPP had no detrimental effects on texture. SAPP caused a slight improvement in flavor by enhancing beef, salt, smoke, and seasoning flavors, and by diminishing fat flavor. and mouthfeel. However, the presence of SAPP resulted in intensified sour flavor and decreased aroma and flavor of pork. SAPP did not greatly reduce residual nitrite levels or increase the development of meat color. SAPP effectively lowered viscosity of the emulsion and held emulsion temperature down during emulsification. Unlike alkaline phosphates, SAPP did not improve moisture retention or cook yields; it had no effect on proximate analysis. SAPP did cause an increase in exudate formation in stored vacuum-sealed packages of frankfurters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07476.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The extent of oxidative rancidity developed during storage of ground samples of light and dark porcine semitendinosus muscles has been estimated with the thiobarbituric acid (TBA) test. The prooxidant effect of NaCl was observed in both pre- and postrigor ground and salted samples but the prerigor samples were much less susceptible to lipid oxidation over a 10-day storage period. Unsalted samples ground in the prerigor state were also less susceptible to autoxidation than similarly ground postrigor muscles. When prerigor ground and salted samples were stored in bags purged with nitrogen, the rate of rancidity development was greater than when such samples were stored in atmospheric oxygen. Prerigor oxygenated light muscle samples were more susceptible to oxidation than the dark muscles and vice versa for postrigor oxygenated samples. No differences due to muscle type were observed in samples stored in nitrogen. The partial inhibition of the prooxidant effect of NaCl observed with prerigor grinding and salting is suggested to be the result of an induced high ultimate pH. The improved stability of unsalted ground prerigor muscle as compared to similarly treated postrigor muscle may also reflect a limited pH decline.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07600.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nine combinations of sodium chloride (NaCl), potassium chloride (KCI), and magnesium chloride (MgCl2,) at high and low ionic strengths (IS) (0.42 and 0.21 respectively) and low IS with 0.13% tripotassium phosphate (K3PO4) were used to determine the effects of a reduction or partial replacement of sodium on bologna characteristics and acceptability. The NaCl-MgCl2 had significantly (P 〈 0.05) less stable and firm emulsion and compression hardness than NaCl or NaCl-KCl treatments. Low IS treatments had significantly less stable and firm emulsions and lower compression hardness than high IS treatments. Adding PO4 to low IS treatments produced products similar to high IS treatments. Only slight textural changes occurred in products after 14 days of cooler (1°C) storage. High IS NaCl and NaCl-KCl and low IS NaCl-PO4, NaCl-MgCl2 -PO4 and NaCl-KCl-PO4 were found acceptable for flavor, texture, and color by consumer panels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06500.x
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  • 9
    Electronic Resource
    Electronic Resource
    LABORATORY FOOD EXTRUSION-THE DESIGN OF A HORIZONTALLY SPLIT BARREL (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An extruder barrel has been designed and constructed of two identical half-barrels, joined along a horizontal axis. This arrangement allows a rapid disassembly to expose with minimum disruption the barrel's contents. Phase transition zones can be identified, measured and photographed and found to vary with the process conditions. This novel split-barrel greatly facilitates the study of internal events during food extrusion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02581.x
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  • 10
    Electronic Resource
    Electronic Resource
    PHYSICAL, CHEMICAL, SENSORY, AND MICROBIOLOGICAL PROPERTIES AND SHELF LIFE OF PSE AND NORMAL PORK CHOPS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pale, soft, exudative (PSE) and normal pork loins were cut into chops, prepackaged, and stored up to 8 days under simulated retail display at −1°C. At 0, 2, 4, 6, and 8 days of display, packages of each type were removed for physical, chemical, organoleptic, and microbiological analysis. Chops were evaluated for color, aroma, and general appearance prior to cooking and for tenderness, flavor, juiciness, cooked aroma, and shear value after being cooked to 76° C. Thiamin and TBA values were determined to evaluate changes in nutritional and chemical quality. Myoglobin content and pH of the muscle were used to verify PSE and normal classification of the loins. PSE chops scored lower (P 〈 0.01) for general appearance, raw color, raw aroma, flavor, cooked aroma, juiciness, and overall satisfaction than normal chops. Normal chops scored slightly less tender and had higher (P 〈 0.02) shear values than PSE chops. Weight loss was greater (P 〈 0.01) for PSE chops during display and during cooking than for normal chops. Myoglobin, thiamin, and pH values were higher (P 〈 0.01) in the normal chops than PSE chops, while TBA values were higher (P 〈 0.01) in the PSE chops. Color and general appearance scores decreased and TBA values increased more rapidly in the PSE chops than in normal chops as display time increased. Microbiological determinations included total count (25°C and 37°C), lactobacilli, enterococci, coliforms and staphylococci according to standard microbiological procedures. Total bacterial counts (37°C) were higher (P 〈 0.01) for the normal chops, but there were no significant differences in total bacterial counts at 25°C. Total bacterial counts at 37°C decreased between 0 and 2 days' display and then slowly increased but never reached the original population numbers by the eighth day of display. Numbers of lactobacilli, enterococci, coliforms, and staphylococci were too few to statistically evaluate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07449.x
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