ALBERT

Notes: Sensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on “sweet” and “acid” aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E-2-hexenal and hexanal) at varying levels in a model base solution. Increasing levels of ethyl butanoate positively affected all the acceptability attributes (“overall liking,”“liking of aroma,”“liking of flavor”) as well as increased the perceived intensity of “kiwifruit aroma” and “kiwifruit flavor.” Increasing levels of E-2-hexenal negatively affected all the acceptability attributes but increased the perceived intensity of “kiwifruit aroma” and “acid flavor.” An increase in hexanal increased perceived intensity of “kiwifruit aroma.” Ethyl butanoate and E-2-hexenel at the levels tested had the most prominent effects on consumer perceived intensity and acceptability of the “kiwifruit flavor.”

Notes: Wine vinegar is a product obtained from wine acidification which contains at least 5% by wt. of acetic acid, in general without any additives or colorings.Aspects studied in this work include: the determination of the taste group thresholds (geometric mean of the individual best-estimate thresholds “BET”) of two different acids (citric and acetic acids) in aqueous solution and spanish vinegars produced from table and sherry wines. The results obtained suggest that wine vinegar can be considered something more than just an acidulant agent.In order to evaluate differences among wine vinegars, discriminant tests for twenty-five spanish vinegars (sherry, table and flavored vinegars) were applied. Six of the twelve attributes freely chosen by assessors allowed grouping of the spanish wine vinegars according to their sensory aspects.

Notes: Expectations are generated by a variety of factors. We indicate a flow chart for the role of expectations at the point of choice and in influencing sensory perception at the time of consumption. We review the sparse literature on how advertising, packaging and information generate sensory expectations. The application of various theories to explain the observed effects of sensory expectations are reviewed. There is overwhelming evidence for assimilation-contrast effect, although no studies have been specifically designed to detect it. Finally we review the reasons why individuals might differ in the way that expectations influence sensory perception. These reasons include ideas from persuasion literature and private body consciousness. A number of behavioral hypothesis that follow from these theories are developed.

Notes: Seventy-nine children ages 36–71 months evaluated 2% commercial UHT milk and 2% commercial pasteurized milk for taste, color and mouthfeel with age appropriate facial hedonic scales with Peryam and Kroll verbal descriptors. Children significantly preferred the pasteurized milk over UHT milk for taste and mouthfeel attributes. Descriptive analysis of milks with an adult trained panel showed a significantly higher cooked note in UHT milk products which may explain the difference in preference. The results also showed that children 36–47 months were able to use the 3-point scale; children 47–59 months the 5-point scale; and children 60–71 months the 7-point scale to score preferences for food. Data transformation for a 0 to 100 point scale provided ease of comparison between age groups. Using the appropriate testing instruments, young children were able to provide valid food preference information.

Notes: This paper compares experts and consumers to determine the degree to which they agree with each other on ratings of 37 sauce products, using the same sensory attributes. The paper also assesses the degree to which sensory attribute ratings correlate with objective physical measures. The ratings of experts (1-9 scale) and consumers (0–100 scale) agree quite highly, as shown by the high correlation between the two panels across the 37 products. The paper refutes the notion that consumers are incapable of validly rating the sensory aspects of products. The paper therefore presents the case for using consumers to assess the sensory characteristics of products.

Notes: The purpose of this study was to assess the sensory characteristics of sodium lactate (SL) in combination with sodium tripolyphosphate (STP) in a model system at common usage levels for meat products. Using a gelatin-based (2%) system containing various concentrations of sodium lactate (0%, 1%, 2%, or 3%) and sodium tripolyphosphate (0%, 0.1%, 0.2%, 0.3%, or 0.4%) a thirteen-member trained sensory panel scored samples for saltiness, bitterness, and soapiness. As sodium lactate and sodium tripolyphosphate levels increased, saltiness increased. Bitterness decreased with addition of 1% SL and increased with 2 and 3% SL. Soapiness also increased with increasing levels of SL. Bitterness and soapiness were not affected by increasing STP concentrations.

Notes: The impact of 2-methylisoborneol (MIB) (earthy/musty), on the flavor evaluation of farm-raised catfish was assessed by a descriptive analysis panel, who are trained to evaluate flavor intensity using universal scales. Ideally, panelists should give the same intensity ratings for all attributes within a sample. Realistically, individual panelists perceive flavor intensity differently, because of variations in detection thresholds, adaptation, fatigue and enhancement or suppression. Experiments were designed to investigate problems associated with evaluating catfish flavor. Samples “spiked” with MIB had lower chickeny flavor than unspiked. Intensities of MIB in spiked samples that followed an equally spiked sample were lower. Problems can occur when catfish are presented at intervals less than 7 min. Panelists experienced difficulty in determining intensity differences of MIB flavor between sessions, but could determine differences in intensity of MIB within a session. These influences must be accounted for in experimental designs to assess catfish flavors.

Notes: Salivation may affect texture and taste perception. Thus, any influences that affect salivation also might affect a panelist's sensory responses. Twelve sensory panelists were compared for psychophysiological factors that might influence their salivary responses. Medication, body mass index (Quetelet), dieting-induced deprivation, nutrient deficiency, and caffeine, tannin, and fiber consumptions along with smoking were considered. Specific nutrient deficiencies or fiber consumption did not affect salivation of the panelists studied. All other factors, especially smoking and diet-induced deprivation, appeared to warrant further study with a larger population.

Notes: The objective of this study was to compare data obtained using descriptive analysis (DA) and free-choice profiling (FCP) of a simple model solution. Three menthol isomers (l-, d-, dl-), each at 0.01, 0.02, and 0.04% (w/v), were tested. A trained DA panel (n = 11) used two aroma, three nasal-sensation, two taste, and five mouth-sensation terms to describe the samples. An untrained panel (n = 15) used FCP to assess the same solutions. Individual FCP panelists used from nine to twenty-one terms. All DA terms significantly discriminated among the samples. Seven to eighteen of the FCP panelist descriptors significantly discriminated among the samples. Procrustes analyses (PA) indicated that FCP and DA similarly discriminated among the samples, possibly because the solutions were essentially one dimensional. Sample loadings on dimension 1 of both spaces were correlated (r = 0.966) as were dimension 2 loadings (r = 0.783). The FCP Rc-value was 91.2% and the DA Rc value was 85.6%. At higher concentrations (0.04 and 0.02%) l-menthol was significantly stronger than d-menthol in eucalyptus aroma, nasal clearing, all mouth cooling attributes, and bitter attertaste. At 0.01 % concentration no significant differences were detected among the menthol isomers.

Notes: A DNA hybridization assay was used to detect isolates of Escherichia coli that have the genetic potential to produce toxin. This method was compared with the traditional Y-1 mouse adrenal cell method for detecting pathogenic E. coli isolated from humans. Results showed that the DNA hybridization method has the potential to detect foodborne bacterial pathogens. The advantages and disadvantages of this genetic method are compared with those of the traditional assays for pathogenicity.

Notes: Salmonella typhimurium H391 neurotoxin was sensitive to gamma radiation under in vivo conditions but resistant under in vitro conditions. Cells were detoxified after exposure to a radiation dose of 500 krad while isolated neurotoxin retained toxicity up to a dose of 3,000 krad. Detoxification of S. typhimurium H391 cells after exposure to 500 krad was accompanied by loss of antigenic properties which may be attributed to changes in the physico-chemical behavior of the neurotoxin moiety after in vivo radiation.

Notes: The presence of monolauryl-glyceride (monolaurin) in the heating menstruum (phosphate buffer, reconstituted non-fat dry milk or cream style corn) of Bacillus stearothermophilus 1518 spores increased the rates of spore inactivation at 113–121°C by 2–3 fold. The ZD-values for the spores heated with and without monolaurin were 8.7 and 6.9°C, respectively. Rates of inactivation of B. subtilis A spores also were enhanced, but spores of Clostridium perfringens NCTC 879B, C. sporogenes PA 3679, C. botulinum 62A, or C. botulinum 213B were unaffected.Increasing the concentration of monolaurin from 0.4 mM to 3.6 mM increased the rate of inactivation, but concentrations higher than 3.6 mM did not appear to influence the effectiveness of monolaurin. All monoglyerides containing C8-C16 saturated fatty acids appeared to increase the inactivation of B. stearothermophilus spores, but the enhancement of spore inactivation declined as the fatty acid chain length increased beyond 10 carbon atoms. The influence of monolaurin on B. stearothermophilus spores did not appear to be pH dependent over the range of pH 6 to 8.The spore-monolaurin interaction was not due to heat-injury of the spores, although the interaction was dependent on the heat treatment. The increased inactivation appeared to be due to a heat enhanced chemical inactivation of the spores.

Notes: Antimicrobial activity of fatty acids and their glycerol and sugar esters against a film-forming yeast isolated from raw soy sauce was determined in diluted soy sauce. In a series of fatty acids (alkyl chain length of 7, 9, 11 and 13) and their monglycerides, capric acid and monolaurin had the highest inhibitory activity. Two selected sugar esters (sucrose monocaprate and sucrose monolaurate) could not completely inhibit the growth of test organism throughout 3 weeks.

Notes: A study was conducted to determine the effects of sorbic acid and several derivatives of fatty acids (amides, aminimides, and monoglycerides) upon toxigenic cultures of Aspergillus flavus and A. parasiticus. A synthetic medium was inoculated with spores, incubated for 48 h at 27°C, and then supplemented with sorbic acid and fatty acid derivatives. Cultures were then incubated for an additional 5 days. Aflatoxins were extracted, separated, and quantitated. Mycelial mats were dried, weighed, and analyzed for lipid and mineral content. Cerulenin (8 μg/ml) was the most effective fatty acid derivative examined, reducing mycelial growth by 37% and completely inhibiting extracellular accumulation of aflatoxins. Other derivatives, in decreasing order of effectiveness, included M-20 (an aminimide), lauribic, and lauricidin. Mycelia grown in the presence of fatty acid derivatives contained less phosphorus, potassium, magnesium, phosphatidyl ethanolamine, phosphatidyl serine, cholesterol, and triglycerides, but more cardiolipin, phosphatidyl choline, free fatty acids, fatty acid esters, and diglycerides. Levels of monoglycerides and cholesterol esters remained essentially unchanged. Inhibition by sorbic acid was nonspecific, affecting both mycelial growth and extracellular aflatoxin accumulation to approximately the same extent. Utilization of fatty acid derivatives for determining mechanisms of aflatoxin accumulation and lipid biosynthesis appears promising.

Notes: Behavior of Listeria monocytogenes Scott A in pork liver sausage containing 22–67% fat, and antilisterial activities of sodium lactate, sorbic acid, potassium sorbate and sodium propionate were studied during storage at 4C and 10C. Commercial pork liver sausage batter (22% fat), alone and with additions of lard (15, 30, and 45% by weight) were tested. Concentrations of 1.8% sodium lactate, 0.1% sorbate as the acid or the potassium salt, and 0.2% sodium propionate were tested in heat sterilized sausage inoculated with a 24 h culture of the organism (104 CFU/g). Fat content alone caused small reductions in cell numbers by the end of the storage periods: from log CFU/g of 9.9 to 9.4 after 14 days at 10C, and from 7.3 to 6.5 after 50 days at 4C in the basic sausage formulation and with 45% added fat, respectively. The inhibitory activities of lactate and propionate increased with increase in fat content, and were more pronounced at 4C, where the effects were listericidal. Inhibition by sorbic acid was least influenced by the fat content, and the potassium salt was less antilisterial than the acid.

Notes: Sabouraud dextrose agar, containing up to 300 ppm of eugenol, isoeugenol or monolaurin, was prepared. Eight strains of mycotoxin and non-mycotoxin-producing Aspergillus spp. and Penicillium spp. were tested. Spore suspensions were spotted in the center of agar plates and the linear (radial) growth rate was measured during incubation. All agents inhibited mold growth, but isoeugenol and eugenol were more effective than monolaurin. The average decreases in linear growth rate in the presence of eugenol, isoeugenol and monolaurin were 56, 43 and 11% at 100 ppm and 81, 85 and 15% at 200 ppm, respectively. At 300 ppm eugenol and isoeugenol, all fungi were inhibited completely; however, monolaurin (up to 2000 ppm) did not prevent mold growth. Except for P. viridicatum NRRL 6062, the molds tested did not vary significantly (at p=0.05) in degree of inhibition by any particular antifungal agent.A. parasiticus was grown in a yeast extract dextrose broth containing 100 ppm of the antifungal agents. Decreases in mycelial dry weight in the presence of eugenol, isoeugenol and monolaurin were 5.3, and 7.9, 10.5%, respectively. The corresponding reductions in aflatoxin B1 synthesized were 58, 57 and 25%. In conclusion, eugenol and isoeugenol have strong antifungal properties which are best manifested when the surface growth of molds on solid media is monitored.

Notes: Campylobacter jejuni is the major cause of bacterial gastroenteritis in the United States and developed nations. In addition to gastroenteritis, C. jejuni can cause extraintestinal diseases such as the reactive arthritides and Guillain-Barré syndrome. Most of the illnesses induced by C. jejuni are not life-threatening but can be severe and long-lasting. A number of virulence determinants which are believed to be involved in the induction of gastroenteritis, reactive arthritides and Guillain-Barré syndrome have been demonstrated in C. jejuni. These determinants include attachment and invasion molecules, outer membrane proteins, heat shock proteins, flagella, iron acquiring mechanisms, cytotonic and cytotoxic factors, arthritrogenic antigens that may trigger reactive arthritides and bacterial factors that may induce the Guillain-Barré syndrome. The published literature concerning the pathogenic mechanisms of C. jejuni indicates that many of the virulence determinants of the organism are inadequately characterized and the role that they play in causing disease is not clear.

Notes: Clostridium perfringens containing samples of sterile ground turkey were studied to assess growth under modified atmosphere conditions. Samples were packaged under various atmospheres (CO2/O2/N2: 75/5/20, 75/10/15, 75/20/5, 25/20/55, 50/20/30), stored at 4, 15 and 28C, and sampled periodically for growth. Diluted samples were plated on Shahidi Ferguson perfringens agar (Difco Laboratories, Detroit, MI) to determine vegetative cell counts. Temperature abuse (cyclic and static) of the turkey product was also investigated. The results showed that the growth of C. perfringens was slowest under 25–50% CO2/20% O2/balance N2 at 15 and 28C. There was no growth at 4C for up to 28 days. Temperature abuse (28C storage) of refrigerated products for 8 h did not permit C. perfringens growth. Use of 25–50% CO2/20% O2/balance N2 may extend the shelf-life of turkey, but in the absence of proper refrigeration, it cannot be relied upon to eliminate the risk of C. perfringens food poisoning.

Notes: An overview is presented covering the occurrence of Fusarium species in raw food and feed materials and the mycotoxins produced by these molds. A study of the literature (reported from 1969 until now) revealed the occurrence of over 60 Fusarium species in these raw materials. It appears that the most reported species occur worldwide and in a large variety of raw food products, such as cereals, vegetables and fruits. These Fusarium species occurring in samples are producers of toxigenic secondary metabolites of which more than 100 have been described. Most of them are referred to as mycotoxins of which trichothecencs (e.g., deoxynivalenol, nivalenol, T-2 toxin, diacetoxyscirpenol), fumonisins and zearalenones are most frequently reported.

Notes: The antibacterial activity of combinations of lysozyme, monolaurin (ML), triglycerol 1,2 laurate (TGL) and butylated hydroxyanizole (BHA) against 7 Gram-positive and 8 Gram-negative bacteria was studied at different pH, NaCl and EDTA concentrations by the spiral gradient end point test. The inhibitory effect of lysozyme in combination with ML was slightly greater for Gram-positive than for Gram-negative bacteria, but their combined effect was not markedly more inhibitory than ML alone. Lysozyme and TGL together were only inhibitory at low pH and high NaCl concentrations in the presence of EDTA. There was an increase in inhibition when lysozyme and BHA were combined. For Gram-positive bacteria, inhibition by ML and BHA together was more marked than when either was present singly. However, ML decreased the antibacterial activity of BHA against Gram-negative bacteria. Similarly, TGL was antagonistic to BHA action against both Gram-positive and Gram-negative bacteria. In general, the inhibition produced by all combinations was greater as the pH decreased and the NaCl concentration increased, especially in the presence of EDTA.

Notes: The resistance of Shewanella putrefaciens ATCC 8071, 8072, and 8073 to gamma radiation was determined in the presence and absence of air on mechanically deboned chicken meat (MDCM). The presence or absence of air (oxygen) did not significantly influence resistance to gamma radiation at 5C, and it was very sensitive with a D10 value of 0.11 ± 0.002 kilogray (kGy) on MDCM. A high percentage of cells surviving irradiation were shown by impedance measurements to have suffered injury. The bacteria were significantly more resistant to gamma radiation at temperatures below the freezing point. At a dose of 0.8 kGy lowering the temperature of irradiation by 10 degrees increased the survival of this food spoilage organism by a 1.66 log10. The type of meat (hamburger, ground beef round, ground pork, and ground turkey breast) did not significantly alter resistance of S. putrefaciens to gamma radiation under identical conditions (D10 value = 0.18 ± 0.01 kGy). The minimum radiation dose currently approved for poultry in the USA, 1.5 kGy, should eliminate S. putrefaciens from meats.

Notes: The previously published (Palumbo et al. 1991) response surface model for describing the influence of temperature, pH, NaCl, and sodium nitrite on the aerobic growth of Aeromonas hydrophila K144 in BHI broth has been expanded to incorporate additional data. The effects of the variables on A. hydrophila aerobic growth kinetics were modeled by response surface analysis using quadratic and cubic polynomial models of (1) natural logarithm transformation of both the Gompertz B and M parameters and the lag phase duration (LPD) and generation time (GT), and (2) the square root transformation of B and 1/M calculated from 268 cultures (212 of which supported growth) from 81 variable combinations. In addition, the six models generated also were subjected to backward elimination regression analysis to remove nonsignificant variables. Based on examination of the adjusted R2 values of the resulting 12 models, three were selected for further evaluation by comparing their observed and predicted T1000-values (time for a 1000-fold increase in number; this concept incorporates the influence of the variables on both lag and generation times), LPDs and GTs. Using this method of comparison and evaluation, models based on cubic polynomial, natural logarithm transformation of GT and LPD gave the best “first estimates” of the aerobic growth characteristics of A. hydrophila.

Notes: A total of 116 commercial samples of mixed vegetable salads, packaged in plastic bags, were examined for the presence of Listeria monocytogenes during storage at 4C. Commercial products, belonging to 4 different batches, were sampled over a period of one year and stored for 300 h at 4C in the laboratory. Different sets of enrichment and plating media were used to recover organisms, with subsequent identification by Pasco System and serotyping techniques. Out of a total of 70 control (noninoculated) samples, 21 (30%) were observed to contain Listeria monocytogenes, belonging to serotypes 3a and 3b. A study of salad inoculated with 103 cfu/g Listeria monocytogenes showed that the initial inoculum increased less than tenfold over the experimental period (300 h). During storage of the product, CO2 reached nearly 30% and O2 was no longer detected at 60 h, due to the respiration of the vegetables. The pH inside the packages remained around 6. The specific growth rate in the salad was calculated using the Dmodel Program, which gave a rate of 0.003h-1, a lower figure than that reported by other authors. This study found growth patterns different to those previously reported for salads with separate ingredients. Our results agree with previous reports that modified atmosphere does not greatly inhibit Listeria monocytogenes. This reflects a lower specific growth rate in this food compared to media, and illustrates the difficulty of validating, in complex food systems, mathematic models based on culture media.

Notes: The nutritional requirements for the synthesis of a cholera toxin-like toxin from Salmonella enteritidis serotype braenderup were examined. Toxin levels of both culture filtrates and sonicates were determined by the modified Chinese hamster ovary (CHO) floating cell assay. With few exceptions, most amino acids which contained charged polar R groups were stimulatory for Salmonella toxin synthesis. Glycerol enhanced toxin production to the largest extent; however, glucose was a poor carbon source suggesting that Salmonella toxin elaboration may be subject to catabolite repression. Biotin and Mn++ were shown to increase the synthesis as well as release of this toxin. An ideal defined medium, supplemented with all the nutritional factors shown to stimulate toxin synthesis, was formulated. The amount of Salmonella toxin produced in this supplemented medium was about 82% of the total toxin elaborated when cultured in Casamino acids plus yeast extract.

Notes: Five plating media, Hektoen enteric (HE) and xylose lysine deoxycholate (XLD) agars with and without 80 and 5 μg/ml of novobiocin (N), respectively, and brilliant greeen sulfadiazine (BGS) agar with 80 μg/ml of the antimicrobial agent, were analyzed for the recovery of salmonellae from various fresh beef, pork, and poultry meat products. Of the total Samonella positive samples, 50.0% and 82.5% were found on XLD and XLD-N agars, respectively, 75.0% and 85.0% on HE and HE-N agars, respectively and 65.0% on BGS agar. HE-N and BGS media isolated three times more false positives than did XLD-N agar, while XLD and HE agars gave the highest numbers of false positives. The major H2S producing false positive on XLD and HE agars was Proteus mirabilis. With the addition of N, P. mirabilis was eliminated, and the major H2S producing false positive was almost exclusively Citrobacter freundii. The false positives on BGS agar were predominately distributed among C. freundii, Enterobacter sp., and Klebsiella sp.

Notes: Cynomologus monkeys (Macaca fascicularis) were tested for their sensitivity and specificity to staphylococcal enterotoxin A (SEA). Thirty-two of 38 monkeys vomited within 5 h in response to intragastric feeding of 4.8–18 μg of crude SEA. Twenty-four of these 32 responding monkeys were subjected to specificity study by feeding crude SEA which was neutralized with specific Antiserum A. Twenty-two (92%) of the 24 demonstrated specificity by not vomiting when fed neutralized crude SEA. The remaining two (8%) monkeys showed specificity only with purified SEA neutralized with the Antiserum. The emetic dose -50 for crude SEA was 6.5 μg per monkey. These suggest that cynomologus monkeys are suitable for SE bioassay and for identification of new enterotoxins.

Notes: A kinetic study was performed on the combined effect of monolaurin and heat on the death of Escherichia coli. The following results were obtained: (1) Monolaurin was about eleven times more active than that of sodium laurate; (2) Temperature enhanced the effect of monolaurin. True enthalpyentropy compensation effect was shown in this death reaction. The value of 341.9°K was obtained from the formula of ΔH*= Tc·ΔS*+ b and 331.5°K from Arrhenius plots as a compensation temperature; (3) The apparent minimum enhancing concentration of monolaurin ranged from 0.0056 mM to 0.013 mM, varying with the heating temperature. It may be concluded from the results of this study that the enhancing effect of monolaurin on the thermal death of E. coli corresponds to that of the amphoteric surfactant type (S type) agent defined in our previous report.

Notes: The antimicrobial effects of monolaurin and sorbic acid were compared in laboratory media, cottage cheese and a pork homogenate. Sorbic acid (250–1000 ppm) was more effective than monolaurin (250–1000 ppm) in inhibiting the growth of Staphylococcus aureus S-6 and Salmonella enteritidis 13076 in pH 5.2 trypticase soy broth. Monolaurin was more effective than sorbic acid against the growth of S. typhimurium 13311 under similar conditions. No synergistic effects were observed when combinations of monolaurin and sorbic acid were tested. In the cottage cheese study, 800 ppm sorbic acid effectively inhibited the growth of coliforms and yeasts and molds, but only slightly inhibited the growth of psychrotrophs. Monolaurin at 800 ppm was ineffective in controlling the growth of any of the microorganisms tested. The use of 3000 ppm monolaurin in a pork homogenate had no effect on the outgrowth and gas formation by Clostridium sporogenes PA3679, whereas 3000 ppm sorbic acid delayed outgrowth and gas formation. Combinations of monolalurin and sorbic acid indicated that sorbic acid was the active anticlostridial agent.

Notes: Contamination of ready-to-eat seafoods with Listeria monocytogenes is a major concern of the seafood industry. One means of control is the use of hand sanitizers. Five sanitizers (chlorine bleach, Zep-i-dineTM, Zepamine ATM, ZepTM Instant Hand Sanitizer, and Ultra-KleenTM) were evaluated for effectiveness against L. monocytogenes attached to latex gloves in the presence of phosphate buffered saline or crab cooking water. Cooking water had been used to boil the crabs and was heavily laden with organic nutrients. Chlorine, Zepamine ATM, and Ultra-KleenTM reduced numbers of attached L. monocytogenes to nondetectable levels in the presence of phosphate buffered saline; Zep-i-dineTM and ZepTM Instant Hand Sanitizer were less effective. In the presence of crab cooking water, only Ultra-KleenTM reduced cell numbers to nondetectable levels; the effectiveness of the remaining sanitizers was reduced. Extreme care must be taken when choosing hand sanitizers as their efficacy may be affected by organic residues on the gloves of food handlers.

Notes: The effect of heat-shock (48C for 20 min) on sensitivity of Listeria monocytogenes Scott A to bacteriocin produced by Pediococcus acidilactici was evaluated. Exposure of Listeria to pediocin (68, 267 AU/ mL) resulted in lower number of survivors in the first 2 h of incubation in Trypticase soy broth at 37C compared with samples without pediocin, regardless of whether the cells were heat-shocked or not. Further incubation for 24 h resulted in resumption of growth by L. monocytogenes, with counts reaching the same level as samples without pediocin. Cold storage of Listeria in pork in the presence of pediocin (8,192 AU/g) resulted in a 2.0 log10 reduction after 24 h, when compared with controls not exposed to pediocin, regardless of whether the samples were stored under air, vacuum, or a modified atmosphere. Prior heat-shocking did not have an effect on sensitivity of Listeria to pediocin during storage. Thus, storage atmosphere and exposure to heat shock, which are known to induce thermotolerance in L. monocytogenes, had no effect in sensitivity of this organism to pediocin.

Notes: In the multifaceted category research study described herein, several category appraisal studies are conducted (e.g., consumer, descriptive, instrumental). The main applications of this approach are (1) the thorough understanding of the product category in terms of the products’ characteristics and its consumer responses, and (2) the establishment of a data base used to interpret the category's consumer responses through laboratory data (e.g., descriptive, instrumental data).A multifaceted category research study was completed for commercial hot dogs to demonstrate the methodology and the applications of this approach. The descriptive category review showed two main segments of products with unique flavor and texture characteristics: a meat and a poultry/grain segment. Through consumer-descriptive data relationships, the product category's critical attributes (i.e., attributes that affect consumer liking), and the attributes that signal consumer responses of interest were identified. The hot dogs’ critical attributes needed to ensure high liking are: cured meat, smoke, moistness, moisture release, cohesiveness, cohesiveness of mass, oiliness, fat aromatic, sweetness and saltiness. Descriptive attributes that signal consumer HOT DOG FLAVOR and CHEWINESS were also identified.

Notes: In a study of pungency in food systems, three carriers (water, cheese sauce, starch paste) with varying fat levels (none, low, medium, high), synthetic capsaicin concentrations (0.0, 0.4, 0.8, 1.3 ppm), and serving temperatures (25 and 38C) were formulated. Panelists evaluated sensory heat intensity over a 3-min interval. Time-intensity parameters (maximum intensity-MAX, time to maximum intensity-TMAX, and rate of release-RATE) were evaluated. Overall, intensity scores increased as capsaicin concentration increased. The increase was related to carrier and fat level. Water samples (0.4, 0.8, and 1.3 ppm) were perceived as more intense than cheese or starch samples at the same capsaicin level. Generally, increasing the fat level resulted in lower intensity scores. Warming samples increased RATE, the only parameter affected by temperature. The training method was effective when water was the carrier. However, physical or chemical interactions that occur in simple food systems may influence perceived pungency.

Notes: The objective of this study was to determine if higher fiber levels in a food contributed to greater sensory specific satiety. Thirty-two subjects tasted and rated their liking of small samples of nine foods (including the test food) before and after a test meal. Test meals consisted of 500 kcal (2092 kJ) of a soup or a muffin. Both a high-fiber (10g) and low-fiber (1g) version of a soup and a muffin were tested. High-fiber versions contained added microcrystalline cellulose. Data from the soup and muffin treatments were analyzed separately. Each of the test meals resulted in a greater decrease in liking for the food eaten versus the uneaten foods. However, there was no increase in sensory specific satiety for the high-fiber treatments versus the low-fiber treatments. There was also no main effect for gender.

Notes: The taste quality of 27 stimuli equi-intense to 100 mM NaCl was described by 10 subjects using cross-modality matching with Munsell colors. Subjects were instructed to use one color for each perceived taste quality. An initial set of 9 stimuli covering the range of taste qualities was used by the subjects to build their own spectrum of colors to match taste qualities. Subjects then used their system to describe the quality of 18 sweet and/or bitter stimuli. All subjects were able to develop and consistently use Munsell colors to describe taste quality. This psychophysical method for taste description could allow for a better discrimination among taste stimuli than the traditional use of five adjectives. Three-dimensional plots in L, a, b coordinates of the color spaces produced by the subjects suggest sweetness and bitterness may not be unitary qualities, and that semantics may not be sufficient to describe taste quality.

Notes: Although extrusion is widely used for snack foods, there are few descriptive sensory analysis studies of extrudates. This study investigated the effects of potato granule type (flour or flakes), feed moisture content (16%, 18% and 20%) and addition of oil (0%, 2% and 4%) on sensory attributes of extrudates. Generalized Procrustes analysis (GPA) and Principal Component analysis (PCA) were used to describe the relationship among the sensory attributes. Additionally, GPA described the relationship between selected sensory and physical variables. Feed moisture content, as a primary factor, and added oil, as the secondary, affected the puff characteristics. High feed moisture puffs were high in hardness and chewiness, whereas low moisture ones were high in brownness, burnt flavor and fracturability. Added oil changed sensory expansion with relation to low feed moisture. Using GPA, physical properties related to appearance, color and texture were matched with corresponding sensory attributes.

Notes: Twenty judges performed a variety of chemosensory tasks in order to select the best scores to form a panel for coffee evaluation. An average of correct responses (P%), one-way analysis of variance (ANOVA) and principal components analysis (PCA) were compared. The tests involved: ability to recognize the four basic tastes, identification and matching of odors, taste intensity evaluation and perception of small differences in taste. P% accounted for 71.17 ± 4.34% and 10 of the judges had scores greater than the final average. ANOVA and PCA resulted in 2 different panels consisting of 9 and 12 judges, respectively. The panel was composed by the nine panelists selected by the three methods. The other three panelists that were doubtful could improve to the point of acceptance with additional training. These methods should be used simultaneously to have more security in the acceptance or rejection of panelists.

Notes: The relationships among 13 aroma, flavor, mouthfeel and appearance variables for 18 soluble coffees were analyzed using flavor profiling. Three-way ANOVA showed significant main effects for coffees and judges in all attributes. The data were submitted to principal component analyses (PCA) and cluster analysis (CA). Two sequential PCA were performed. The first PCA showed that flavor, bitterness and duration were the most important descriptors positively correlated with the first PC, while the variation in appearance properties dominated the second PC, negatively correlated with these attributes. Five attributes were eliminated and a subset of 8 variables was submitted to a second PCA. The meaning of the first two PC remained unchanged and, as expected, the total variation explained by the first four PC increased. Frequency of positive and negative judgments in both PC allowed to separate coffees into four categories.Confirming the choice of the variables, the CA revealed similar distribution of coffees into four clusters. Aroma, flavor and mouthfeel attributes seemed to play a more important role in the determination of clusters than the appearance variables.

Notes: Twenty kinds of ciguatoxic fishes such as grouper, moray eel, barracuda, catfish and snapper, etc. were collected from fish markets in Bangkok, Chanthaburi and Chonburi. Liver and meat were extracted with ether and the presence of ciguatoxin was checked by the mouse test. Ciguatoxin was not detected in any of the samples. On the other hand, water-extracted fractions under acetic acidic conditions from meat, skin, intestine, liver and ovary of five kinds of puffer collected from Chanthaburi, Samut Sakorn and Trat caused mouse paralysis or death. The ovaries of the green rough-backed blowfish and the starry blowfish, which are very popular in Thailand, contained large amounts of tetrodotoxin. The starry blowfish contained 1482.0 mouse units of tetrodotoxin per gram of ovary.

Notes: A review of plasmids in Clostridium perfringens is presented. The characterization of the caseinase mediating plasmid pHB101 based upon limited DNase treatment, restriction endonuclease treatment, and agarose gel electrophoresis is described. Antibiotic profiles for the wild type strain and the cured strain were determined. The plasmid pHB101 was non self-transferable. The curing procedure resulted in a stable morphological change from rod to coccoid or bacillary-coccoid shape. A screening of C. perfringens strains showed the general presence of a 9.4 Mdal plasmid which may have been overlooked in the past due to chromosomal DNA masking effects.

Notes: Book reviewed in this article Food Safety. Edited by H. R. Roberts.

Notes: Repeated (five) doses of pyridoxine chloride (vitamin B6, 10 mg) reduced botht he neurological symptoms caused by ethylidene gyromitrin, the main poisonous compound of the mushroom false morel (Gyromitra esculenta pers. Fr.), and the overall mortality due to ethylidene gyromitrin poisoning in mice treated orally with this poison (400 mg/kg). In contrast, little or no effect was found when the mice were treated with γ-aminobutyric acid (1 mg) or vitamin C (10 mg) after treatment with poison. The significance of these findings is discussed in perspective to possible treatments of human poisonings caused by false morel.

Notes: Glyceryl monolaurate when used in the proportion of 5 g per kg of meat slurry (pH 6.0–6.2) inhibited toxin production by Clostridium botulinum type A (strain 73A), type B (strain OKRA) and type E (strain RIV 2). The concentration of glycerol monolaurate required for inhibition was not reduced by addition of lactic acid to the meat slurry until the pH was lowered to pH 5.2 or below. In meat slurry (pH 6.0–6.2), potassium sorbate inhibited production of type B toxin at 32 g/kg. The addition of butylated hydroxy-anisole to glyceryl monolaurate had no effect upon the concentration needed for inhibition of botulinum toxin production.

Notes: A lipid-enveloped virus (Semliki Forest virus: SFV) and a nonenveloped virus (coxsackievirus B4) were treated with neutral lipids known to be present in human milk or able to be generated by lipase activity in human milk. Triglycerides and diglycerides were inactive compared to monoglycerides and free fatty acids which were active against SFV (90% inactivation) at concentrations as low as 0.7 μM. Of the compounds tested monolinolein was the most active against SFV. None of the lipids tested were active against coxsackievirus B4. A synthetic milk (Almiron-M2), high in unsaturated triglycerides, was inactive against either virus.

Notes: Extracellular antimicrobial substances produced by certain enterococci inhibit Listeria monocytogenes. Enterococcus faecium 108, a competitive food isolate, produced a heat-stable and protease-sensitive anti-L. monocytogenes bacteriocin-like substance (Ef108) in Listeria selective enrichment broth and other media. Ef108 activity was purified to homogeneity by a four-step procedure including (NH4)2SO4 fractionation, chromatography on anion exchange QSepharose column, and two Superose 12 gel filtration columns. In activities represented by two peaks (Ef108A and Ef108B), 90% of the crude activity was due to peak B. Ef108A is believed to be a variable aggregate of the active moiety in Ef108B. All Listeria spp. and five L. monocytogenes serotypes were inhibited by Ef108B in several media including Listeria enrichment medium. The Ef108 activity may be due to a bacteriocin-like inhibitory substance produced by E. faecium 108 that may suppress the growth and predominance of Listeria monocytogenes during selective enrichment.

Notes: Book review in this ArticleNATURAL ANTIMICROBIAL SYSTEMS AND FOOD PRESERVATION, V.M. Dillon and R.G. Board, edsTHE HACCP FOOD SAFETY MANUAL, Joan K. Loken, ed.

Notes: Various phenotypic characteristics have been correlated with the pathogenicity of plasmid-bearing virulent strains of Yersinia enterocolitica. Two transposon Tn801-insertion derivatives (JD193 and JD217) of the virulence plasmid from serotype 0:3 were used to determine the correlation between pathogenicity and plasmid-associated properties of this organism. Both Tn801-inserted derivatives expressed five plasmid-associated phenotypic characteristics at 37C: (1) colony morphology, (2) calcium-dependent growth or low-calcium response, (3) crystal violet binding, (4) autoagglutination, and (5) hydrophobicity. However, for mouse pathogenicity only JD193 was positive whereas, JD217 was avirulent for mice. Thus, it is possible to have a lack of correlation between plasmid-mediated traits and the actual pathogenicity of the organism in the mouse; however, these plasmid-mediated phenotypic characteristics provide simple and efficient techniques to evaluate the virulence potential of wild-type strains isolated from food poisoning outbreaks and clinical cases.

Notes: Predatory bacteria of the genus Bdellovibrio that prey upon Escherichia coli O157:H7 and Salmonella species were isolated from soil and sewage samples. Bdellovibrio isolates 45k (from soil) and 88e (from sewage) attacked and lysed the E. coli and Salmonella strains tested, with log10 reductions ranging from 2.5 to 7.9 CFU/mL after 7h incubation, using a two-membered culture system. The predators showed activity against the bacteria within the temperature range of 19 to 37C. Bdellovibrio isolate 45k reduced a population of E. coli dried on stainless steel surfaces by 3.6 log10 CFU/cm2 following 24 h contact time and at a 10:1 predator to prey ratio and was also effective in reducing the level of biofilm cells. Bdellovibrios can potentially be utilized for removal of bacteria from surfaces of food processing equipment and possibly for controlling the growth of pathogenic and spoilage bacteria in foods.

Notes: The effect of pH (5 to 7), NaCl concentration (0.5 to 5%) and chelating agents on the antibacterial activity of lysozyme and butylated hydroxyanizole (BHA) was investigated by the Spiral Gradient End Point test. Of all the bacteria tested (including 7 Gram-positive and 8 Gram-negative organisms), lysozyme was active only against Lactococcus lactis NCK 400. When EDTA was added, lysozyme was inhibitory for all of the Gram-positive and 4 of the Gram-negative species. Butylated hydroxyanizole was active against all the organisms tested, except for 2 pseudomonads, but these were inhibited when EDTA was added. The inhibition effected by lysozyme and BHA, both in the presence and absence of EDTA, was greatest at low pH and high NaCl concentrations. The inhibition by lysozyme was unaffected by other chelators (sodium citrate and monoglycerol citrate). However, sodium citrate promoted the inhibitory effect of BHA towards Gram-negative bacteria and monoglycerol citrate lowered the minimum inhibitory concentration required by BHA to inhibit 5 of the 7 Gram-positive bacteria by 〈inlineGraphic alt="geqslant R: gt-or-equal, slanted" extraInfo="nonStandardEntity" href="urn:x-wiley:01496085:JFS59:ges" location="ges.gif"/〉 10%.

Notes: This study examined the contributions of stimulus fat content and flavor volatiles to the perception of fat in a milk model system. The model system was formulated by adding bland vegetable oil (0%, 5%, or 10% w/v) and natural cream flavor (0%, 0.5% or 1% w/v) to a skim milk base. Panelists judged pairs of samples for similarity on the basis of three attributes (fat content, mouthcoating and thickness) and the results were analyzed using a multidimensional scaling procedure. Two-dimensional solutions best represented the data. The stimulus spaces for fat content and mouthcoating were visually similar to each other and provided reasonable separation of the samples. Instrumental measures helped to define the underlying dimensions of the stimulus space for fat content. Dimension 1 related to texture and included the contributions of viscosity, and fat particle size and number distribution; dimension 2 related to flavor perception. The sample with a moderate fat content (5%) and the highest concentration of added cream flavor (1%) was perceived to be similar to the 10% fat samples with added flavor. Thus, the added flavor provided the sensation of higher fat content. These data suggest that flavor plays an important role in the preception of fat in dairy foods. A psychophysical model of fat perception in dairy foods is proposed which includes the contribution of viscosity, fat particle size and number distribution, and volatile flavor perceptions.

Notes: Consumers want meat products that are healthful and affordable. However, consumers will repurchase a product only if it tastes good. Consumers identified reasons for purchasing frankfurters and evaluated overall acceptability of 10 commercially available frankfurters. Consumers listed “taste” as the most important factor when purchasing frankfurters; only 16% of the consumers indicated that nutrition/health was the most important criterion. Nineteen consumer-perceived sensory and liking attributes were measured for the frankfurters in this study. The intensities of the attributes ranged from low to moderately high. All the frankfurters scored in the low to moderate range for overall acceptability. Most of the scores for liking of individual attributes correlated highly with overall liking, indicating that many of the questions relating to attribute liking could be eliminated.

Notes: Since producer based sensory analysis of wine appellations remains in widespread use worldwide by wineries, modern sensory methods were developed for industry judge panels. U.S. appellations were studied using modern sensory analysis processes which accommodated the industry professionals’ biases for perceived quality and provincial sensory language. A panel was assembled comprised of wine industry quality experts (n = 26). First, judge quality biases were determined using a multi-wine preference-testing method (n = 48) in which judges freely record their aroma terms. Subsequently QDA° type strategies were used to create the sensory language from analysis of 1100 wine X judge interactions in which free use of terms was used to describe the wines. Next, an experiment analyzed the wines using a new descriptive analysis scorecard which contained the ten most frequently used terms; and scores were computed from the number of times terms were selected by the judges (frequency of use). Groups of sixteen wines, for which the judges had no large negative bias, from the Carneras American Viticutural Areas (AVA), were compared to those from California wine growing regions (Central Coast, Napa and Sonoma). Replicate trials showed Carneras AVA and Central Coast wines clustered in the principal components (PCA) analysis of the sensory data. The detection of regional typicalness by professionals: (1) was linked to their perceived quality bias, (2) was easily detected in high quality wines linked to grape attributes more than to winemaking attributes, and (3) was not possible when judges had determined that perceived wine quality was low. ANOVA and polar spider plot analysis of the clusters indicated that the important aroma attributes of Carneros wines included Citrus and Green Apples/Pears. Lastly, the sensory analysis data was compared to chemical analysis of terpenes for several wines (n = 22). Chardonnay terpene (linalool) concentrations were highly correlated (p 〈 0.01) with the attribute scores for Citrus which was important in the PCA analysis of the sensory data. These sensory processes offer a descriptive analysis process that accommodates the wine industry professional. The method also offers several advantages over flavor profiling methods including the reduction of the potentially confounding problems of “quality” and “standard terms” among industry professionals as well as speed and correlation with chemical analyses.

Notes: Cheese headspace volatile compounds were extracted with solid-phase microextraction (SPME) fibers, coated with either polydimethylsiloxane or polyacrylate, and thermally desorbed in the injector port for gas chromatographic (GC) analysis. Results with polyacrylate-coated fibers were better than those with a polydimethylsiloxane fiber. Major cheese volatile components such as volatile fatty acids and 5-lactones were readily extracted by both SPME fibers, but minor components such as volatile sulfur compounds were not observed. SPME-GC patterns were distinctly different among cheese varieties, and characteristic volatile compounds could be identified using multivariate techniques.

Notes: Relatively simple mathematical models for microwave energy penetration in food products were applied, based on Lambert's law and taking into account internal reflections. With these models direct insight in microwave heating distributions in products with basic geometries and homogenous composition can be gained. Effects of changes in product composition with relation to dielectric properties and changes in product size can be predicted. The model was not designed to give an exact and detailed prediction of temperature distributions during microwave heating. However, it can simulate microwave heating of various food products and be useful for designing heat treatments.

Notes: Solubilization of oil molecules in surfactant micelles can have pronounced effects on the physicochemical properties of oil-in-water emulsions, e.g., reaction rates, distribution of nonpolar ingredients, emulsion stability and controlled flavor release. Static light-scattering was used to compare the solubilization kinetics of corn oil droplets with those of n-hexadecane droplets (ø= 0.02 wt%, d32= 0.3 μm) in a micellar surfactant solution (2 wt% Tween 20). The n-hexadecane droplets were completely solubilized by the micelles within 5 days, but no change was observed in the corn oil emulsíon Possible reasons for the observed differences in solubilization kinetics were related to the molecular geometry and size of the oil molecules.

Notes: Pressure (300–900 MPa) so modified β-lactoglobulin that it displayed reduced emulsifying capacity and foamability compared to native β-lactoglobulin. However, the pressure-treated samples showed a greater capacity for protein-protein interactions in the adsorbed layers of interfaces as evidenced by increased surface-dilational modulus and resistance to displacement by a surfactant in foams. The observed behavior was explained by a pressure-induced structural change in β-lactoglobulin. This increased its hydrophobicity and its potential for aggregate formation which probably accounts for the reduced emulsifying capacity and foamability.

Notes: Biopolymers were prepared by cross-linking whey protein isolate (WPI) and soybean 11S using transglutaminase. Electrophoretic pattern, solubility, emulsification, hydrophobicity and foaming properties of the biopolymers were determined. SDS-PAGE showed bands corresponding to high-molecular-weight components (MW〉200 kDa). Biopolymer solubility was 〉 90% at pH 3 and below, and at pH 7 and above. Emulsifying properties of biopolymers were lower than those of WPI. The foaming capacity of the biopolymers (23.6 mL) and WPI/11S mixture (22.7 mL) were similar to that of egg albumin (20.3 mL). The foaming stability of the biopolymers (122 min) was higher than that of WPI/11S mixture (33.7 min), and was similar to that of egg albumin (132 min).

Notes: Cyst(e)ine and methionine were converted into cysteic acid and methionine sulfone by oxidizing with performic acid. The oxidized samples were then subjected to acid hydrolysis (6N HCl, 105–110°C/24 hr). After derivatization with phenylisothiocyanate, reverse phase HPLC separation was carried out at 48°C and with UV detection. Different gradients and pH values in the eluent were assayed to determine the best resolution. Analytical parameters, detection and quantification limits, linearity, precision and accuracy, were determined. The method was reliable and accurate for measuring cyst(e)ine and methionine in infant formulae.

Notes: Concentrations of seven milk-clotting enzyme preparations were standardized to equal clot times. Portions of bovine αs-, β- and κ-casein were treated with enzymes. Proteolytic activity of the coagulants on each casein fraction was determined using the TNBS (2,4,6-trinitrobenzene-sulfonic acid) procedure. Recombinant chymosin showed the lowest degree of proteolysis on αs- and β-caseins. Excessive proteolysis of calf rennet appeared to be due to the pepsin fraction. M. miehei and M. pusillus var Lindt proteases showed similar degradation of caseins, but M. pusillus var Lindt was more proteolytic when β-casein was the substrate. C. parasitica protease showed the highest degree of proteolysis on αs- and β-caseins but was the least proteolytic on κ-casein.

Notes: Heat-induced gelation of myofibrillar proteins and myosin (0.6M; pH 6.0) from rabbit fast- and slow-twitch muscles was analyzed by thermal scanning rheometry. Proteins from slow-twitch muscle exhibited higher thermostability and lower gel strength than those from fast-twitch muscle. Purifying myosin from myofibrillar proteins changed heat-gelation profiles and generally increased gel rigidity at 80°C. However, the effect of some proteins on the gelation of myosin was muscle dependent. Complete elimination of actin decreased the heat-gelling ability of slow myosin and increased that of fast myosin. Also, elimination of C-protein led to a greater increase in rigidity of gels from slow myosin than from fast myosin. The heat-behavior of the different protein fractions was related to the degree and type of aggregation in the gel.

Notes: The effects of ionic strength on myofibrils and myosin from rabbit fast-twitch Psoas major (PM) and slow-twitch Semimembranosus proprius (SMp) muscles before and after heating were studied by electron microscopy and thermal scanning rheometry. The direct suspension of proteins in low ionic strength (0.2M KCl; pH 6.0) led to very weak gels, whereas a gradual lowering of the ionic strength (by dialysis against 0.2M KCl; pH 6.0) of 0.6M KCl protein solutions induced strand-type networks at low temperature and strong heat-induced gels. As shown by transmission and scanning electron micrographs, in low ionic strength, SMp myosins formed shorter filaments before heating and thinner and shorter structures in heat-induced gels, as well as a lower gel porosity than PM myosins.

Notes: Ground turkey breast and thigh muscle were extracted with various NaCl solutions with or without added CaCl2, MgCl2, or ZnCl2 (0.05%). Protein solubility was increased by CaCl2 and decreased by ZnCl2 in each muscle type. At 4% NaCl, MgCl2 increased thigh myosin solubility by 30%, compared to the control, whereas CaCl2 had no effect. At 2% and 4% NaCl, breast myosin was not affected by MgCl2 or CaCl2. Myosin was not detected for either muscle type when ZnCl2 was used. All three salts increased breast actin solubility but only MgCl2 increased thigh actin solubility. The CaCl2 resulted in the highest overall protein solubility and MgCl2 resulted in the highest thigh myosin and actin solubility at 4% NaCl.

Notes: Lipid oxidation of comminuted lean pork containing alkali or alkali-earth metals (at 100 or 200 meq/kg sample) was monitored over a 7-day storage at 4°C using the 2-thiobarbituric acid-reactive substances (TBARS) test. For samples exhibiting an antioxidative effect, further studies were carried out to determine their content of volatiles. Fluorides and iodides of alkali metals inhibited lipid oxidation in meat model systems as reflected in TBARS values and hexanal contents. A high correlation (r = 0.9263) existed between hexanal contents and TBARS values of treated meat. Chloride and bromide salts of alkali and alkali-earth metals exhibited a slight prooxidative influence on lipid oxidation. Fluorides of alkali-earth metals did not exhibit antioxidant activity, presumably due to an ion-pairing mechanism, while their iodide analogues retained antioxidative activity.

Notes: High ionic strength soluble (HIS) proteins, low ionic strength soluble (LIS) proteins, and insoluble (IN) proteins from lean finely textured tissue (LFTT) which was derived from beef and pork trimmings, were evaluated. The IN protein fraction was the major component in LFTT, followed by the LIS protein fraction. The HIS protein fraction from LFTT was present in the smallest quantity. Gels from LFTT had a soft texture and low water retention due to the low level of HIS proteins. SDS-PAGE showed that the major proteins in the LFTT HIS fraction were myosin and actin, but they were present in much smaller quantities than in muscle meats.

Notes: A proteinase in Pacific whiting surimi wash water (SWW) was characterized to be cathepsin L based on molecular mass (Mr), substrate specificity, and SDS-substrate gel electrophoresis. The proteinase was highly active on Z-Phe-Arg-NMec, and the native Mr was 27,400 based on size exclusion (SEC)-HPLC. Acidification of the SEC-HPLC fractions showed a two-fold increase in activity on Z-Phe-Arg-NMec. SWW proteolytic activity was found at Mr 54,200 on SDS-substrate gel. However, acidification shifted the activity zone to Mr 39,500 corresponding to cathepsin L. No evidence of activity by calpain or cathepsin B or H was found in Pacific whiting SWW.

Notes: The influence of different washings, temperatures, and packagings on anthocyanins of minimally processed pomegranate seeds was evaluated. No differences were found in anthocyanin composition after washing with different solutions, although a slight decrease in pigments occurred. Storage in perforated polypropylene bags preserved pigments and a slight increase in most anthocyanins occurred. During storage in modified atmospheres, anthocyanins increased at 1°C, but decreased at 8 and 4°C. The delphinidin derivatives were the most sensitive while cyanidin and pelargonidin derivatives were stable and increased slightly. The 3,5-diglucosides were more stable than 3-glucosides. Compared with storage at 1°C for 7 days in perforated OPP bags, unperforated OPP bags maintained the pigments better. However, stored an additional 4 days at 4°C to simulate domestic storage, they were better preserved in perforated films.

Notes: A two-step fermentation process using Saccharomyces cerevisiae OC-2 (wine yeast) was studied. The first step, to multiply and immobilize yeast cells, was carried out by batch method (7 days) in a trickle bed bioreac-tor. In a second step, the substrate was continuously fermented by immobilized and free yeast cells in the same bioreactor. Continuous fermentation resulted in retention of 3% (W/V) of ethanol, 50 mg/L of isoamyl alcohol and 6 mg/L of β-phenethyl alcohol (the major aromatic components of fermented Worcestershire sauce). Maximum ethanol productivity was retained at 4.1–4.2 g/L/hr under continuous operation with immobilized yeasts, 3.2-fold higher than with the batch system.

Notes: An extracellular β-amylase, which was easily adsorbable onto raw corn starch, was purified 22.5-fold from a new isolate of Bacillus polymyxa No 26–1 with a Mr of 53 kDa and pI of 9.1. The optimum temperature was 45°C and pH 5.5 for raw corn starch. Thermal stability at 40°C and pH stability at 5.0–8.5 were shown. The degradation ofraw starch by β-amylase was greatly stimulated by pullulanase addition. Scanning electron micrographs revealed that starch granule degradation by the enzyme alone occured at the equatorial grooves of lecticular granules. Corn starch granules hydrolyzed by β-amylase had large holes on granule surfaces.

Notes: Addition of histidine accelerated hydrolysis of fish protein during fermentation in the manufacture of fish sauce and after 4 mo fermentation yielded a product typical of traditional fish sauce. The liquefaction rate of the histidine-treated sauce was faster than that of the control. The degree of hydrolysis was much greater in the histidine-added sauces than in the control. Most amino acids were higher in the histidine sauces compared to commercial patis sauce (as reference). Addition of histidine to the fish mixture during fermentation did not increase the histamine content of the sauces.

Notes: Chemical, physical and sensory characteristics were determined in a population of 103 F3 families derived from the cross between two sweet corn inbreds that differed in kernel properties associated with eating quality. Kernel characteristics correlated well with panel perception of sensory attributes. Chemical, physical and sensory properties were grouped into three factors: taste—including sweetness, starchiness, juiciness, and sucrose and starch concentrations; texture—crispness, tenderness, juiciness and cooked kernel tenderness; and aroma—sweet corn aroma, grassy aroma, grassy flavor and concentrations of an unknown volatile (V179). The relative importance in determining overall liking was taste 45.1, texture 30.5, and aroma 24.4%.

Notes: The effects of sodium acetate, sodium lactate, and propyl gallate were determined on microbial populations, pH, ammonia content and color of film-overwrapped or vacuum-skin packaged fresh shrimp and catfish fillets. Products were stored at 4°C up to 12 days. Vacuum-skin packaged shrimp or catfish fillets contained lower (P 〈 0.05) ammonia compared to film-overwrapped products. Catfish fillets treated with 2% sodium acetate had lower populations of psychrotrophic and anaerobic bacteria compared with untreated catfish, regardless of packaging. Treatment with 2% NaAc has potential for extending shelf life of refrigerated catfish fillets.

Notes: Reduced calorie fruit syrup model systems were prepared using xanthan (0.01–0.49%), hydroxypropyl methyl cellulose (HPMC) (0.2–0.8%), and high fructose corn syrup (HFCS) (33–43% soluble solids). A central composite design was used to formulate 15 different products for study using response surface methodology (RSM). The model syrups were tested for viscosity; pH; percent solids; and the following sensory attributes: pourability, thickness, slipperiness, absorption into pancakes, sweetness and off-flavors. Viscosity, pourability, slipperiness, and absorption into pancakes highly correlated with each other. Higher gum levels increased viscosity and slipperiness but decreased pourability and absorption into pancakes. Increased solid levels were associated with decreased viscosity and slipperiness. Sweetness perception was not affected.

Notes: A systematic study was performed to determine the odorants contributing to the warmed-over flavor (WOF) of cooked beef patties. The most potent odorants of the freshly cooked patties and of the cooked, refrigerated and reheated patties showing WOF were screened by dilution experiments. Eleven odorants were selected for quantification by stable isotope dilution assays. Three aroma models were prepared on the basis of the results. A sensory comparison of the models indicated that WOF was the result of a combination of a loss of desirable odorants, e.g. 4-hy-droxy-2,5-dimethyl-3(2H)-furanone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone, along with an increase in lipid peroxidation products, in particular n-hexanal and trans-4,5-epoxy-(E)-2-decenal.

Notes: Bioavailability of vitamin E in three fortified breakfast cereals and dose-response relationships among dietary vitamin E and selected biochemical indices were investigated using a rat depletion-repletion model. Response criteria included concentrations of α-tocopherol in plasma, red blood cells, liver, heart, and adipose tissue, and plasma pyruvate kinase activity. Bioavailability of vitamin E in whole grain cereal and corn flakes was generally comparable to that of the tocopheryl acetate standard. Bioavailability of vitamin E in bran flakes was lower than that of the standard based on four of the criteria. A food matrix effect in bran flakes resulted in the lower bioavailability.

Notes: Cheeses with 60% reduced fat content were prepared with three commercial fat mimetics. Low-fat cheeses without added fat mimetics and full-fat cheeses were prepared as controls. Cheeses were aged 3 months prior to sensory and instrumental evaluation. A low-fat cheese containing one of the fat mimetics received the highest texture scores from dairy judges and consumer panelists (P≤0.05). The low-fat control and another cheese with a fat mimetic received higher flavor scores from the trained dairy judges and consumer panelists than the other cheeses containing fat mimetics (P≤0.05). Low-fat cheeses containing fat mimetics were less rubbery than the low-fat control cheese (P≤0.05).

Notes: Increasing salt concentration from 1.5 to 2.5% increased the emulsion stability of frankfurters made with lean finely textured tissue (LFTT). Sodium tripolyphosphate (STPP) at 0.25% improved stability and texture as well as processing and consumer cooking yields. Kappa (K)-carra-geenan (0.5%) reduced cooking losses and increased firmness. Isolated soy protein (ISP) at 2% also improved product stability and firmness but lowered sensory scores. The effect of ISP on sensory scores was greater for those frankfurters produced from lean finely textured beef than for those with lean finely textured pork. Increasing NaCl concentration or including STPP and K-carrageenan may improve comminuted meat products which contain 50% LFTT substituted for lean meat.

Notes: Fresh pork chops were dipped for a target absorption of 0.5% sodium tripolyphosphate (STPP), 550 ppm sodium ascorbate (SA), or 0.1% potassium sorbate (PS) prior to irradiation (1.0 kGy). Untreated pork chops, both irradiated and unirradiated, were used as controls. Dipping with STPP decreased drip loss and improved color and lipid stability of irradiated chops and resulted in better tenderness and juiciness scores than undipped, irradiated samples. Also, STPP treated chops had similar or better physicochemical and sensory properties than untreated (no irradiation, no dipping) controls. Dipping with SA or PS had little effect compared with STPP, but improved some sensory qualities.

Notes: Candling, the traditional means of detecting parasites during fish fillet processing, is time consuming and labor intensive. This method is a major factor in reducing the quality and increasing the cost of fish brought to market. The difference in electrical conductivity between fish and an embedded parasite was hypothesized to be a practical basis for an instrument which would have potential for automated parasite detection. A small electrical current was passed through a parasite-containing fillet and the magnetic field above the fillet was recorded by a Superconducting Quantum Interference Device magnetometer. Results indicate potentially successful detection of parasites by the device.

Notes: Harvesting and processing input combinations and product quality attributes for the Pacific whiting surimi industry were collected and analyzed. Multiple linear regression, neural networks, and M5-induction were used to determine significant variables in the industry. Significant factors included variables intrinsic to the fish (moisture content, salinity, pH, length, weight) and processing variables (processing time, storage temperature, harvest date, wash time, wash ratios). Most variables were highly interactive and nonlinear. Information derived from these models have implications for production and management decisions.

Notes: Rheological properties of Alaska pollock surimi gels were affected by setting and addition of corn starch. Setting increased (p 〈 0.05) both elastic and loss moduli of gel in the absence of starch. However, in the presence of corn starch, setting decreased (p 〈 0.05) the elastic and loss moduli of the gels. In stress relaxation, the residual forces increased from 37.1 Newton (N) (nonsetting) to 51.8N (setting) in the absence of starch. However, in the presence of starch, the residual force decreased from 49.1N (nonsetting) to 39.0N (setting) which indicated an antagonistic effect between corn starch and setting. A Maxwell model was useful to quantify relaxation behavior of surimi gel and to evaluate the effects of changes in processing conditions.

Notes: Oxidation and gel-forming ability of chicken white (breast) and red (leg) muscle myofibrillar proteins during storage at 0°C were examined. Breast myofibril gels exhibited greater shear moduli than leg myofibril gels throughout 8 days storage. Shear moduli of both breast and leg gels in the intermediate temperature zone (45–55°C) decreased during storage, but at 〉55°C, they either increased or remained unchanged. Lipid oxidation was inhibited by washing myofibrils with antioxidants propyl gal-late, ascorbate, and tripolyphosphate. However, these antioxidants did not affect the content of protein carbonyls, and only slightly decreased the amine content during storage. Storage affected the kinetic process of myofibril gelation independently of antioxidant treatments.

Notes: Rheological and microstructural properties of five dialyzed whey protein concentrate (WPC) gels were investigated. Maximum WPC gel hardness as determined by shear stress (ST) was observed at 2.7–4.5 mM Ca and 0.6–1.1 mM Ca2+ concentrations with a Ca ionization of 20–25%. Gel cohesiveness by shear strain (SN) correlated with total lipid and phospholipid (PLP) concentrations and percent of lipid unsaturation. Microstructural characteristics of the gels, as determined by light microscopy (LM), confirmed their water holding capacity (WHC) and rheological properties.

Notes: Broiler skin was washed in either 0.1M sodium chloride (pH 7.0) or 0.5% sodium bicarbonate buffer (pH 8.4) to reduce water-soluble proteins and fat. Washing increased moisture and total protein content (P〈0.05) of skin. Ash content was lower (P〈0.05) in skin washed in 0.5% sodium bicarbonate buffer compared to unwashed and 0.1M sodium chloride washed skin. Fat content decreased (P〈0.05) following washing. Salt extractable proteins and collagen content remaining in skin increased following washing (P〈0.05). Water-soluble proteins remaining in washed skin were lower (P〈0.05). SDS-PAGE gel patterns for salt extractable proteins remaining in skin after washing revealed more intense bands in regions of myosin (200K daltons), M-proteins (165K daltons) and C-protein (135–140K daltons) and 31-45K daltons.

Notes: A model was developed for the mechanistic analysis of pigment oxidation in longissimus lumborum (LL) or gluteus medius (GM) from control and vitamin E supplemented cattle. Metmyoglobin (MetMb) formation presented an induction period which generally increased with supplementation dose and duration, followed by a phase where MetMb accumulated faster than during the induction period. α-tocopherol concentration only affected length of the induction period. Color stable LL had a longer induction period than color labile GM. The model included oxymyoglobin autoxi-dation to MetMb and superoxide anion, and oxidation of oxymyoglobin to MetMb by prooxidants arising from the superoxide anion. α-tocopherol inhibition was interpreted as a competitive reaction between the antioxidant and oxymyoglobin for lipid peroxy radicals.

Notes: This study was conducted to investigate the effects of partial replacement of egg white proteins (EWP) with whey protein isolate (WPI) on the appearance, structure, texture, and sensory properties of angel food cakes baked in conventional and microwave/conventional ovens. Factors studied were: 1) replacement of 25% or 50% of EWP with WPI; 2) added xanthan gum (XG), methyl cellulose (MC), cupric sulfate (Cu+2) or sodium phosphate (PHOS); and 3) conventional vs microwave/conventional oven baking. EWP replacement cakes without additives were generally inferior to 100% EWP control cakes, whereas EWP replacement cakes with added XG were most similar to 100% EWP control cakes with respect to appearance, texture, and sensory properties and those with added MC exhibited air cell size distributions that most closely resembled control cakes. The other additives and microwave/ conventional vs conventional baking had minor effects on the quality of EWP replacement cakes.

Notes: Influence of gamma irradiation (1.5–10 kGy) and post-irradiation storage up to 20 days at 2 ± 2°C on some chemical criteria of tilapia and Spanish mackerel were studied. Total volatile basic nitrogen formation was lower in irradiated fish than in the unirradiated. Irradiation also caused a larger increase in thiobarbituric acid values which continued gradually during storage. Some fatty acids decreased by irradiation treatments at all doses. Thiamin loss was more severe at higher doses (≥4.5 kGy), whereas riboflavin was not affected. Alpha and gamma tocopherols of tilapia and alpha, beta, gamma, and delta tocopherols, in Spanish mackerel, decreased with increased dose and continued to decrease during 20-day post-irradiation storage.

Notes: Rates of ice recrystallization were measured in aqueous fructose solutions containing locust bean gum (LBG). The effects of temperature, ice phase volume and LBG concentration were determined. Decreasing temperature reduced the recrystallization rate: the dependency followed Williams Landell Ferry kinetics. An increase in ice phase volume resulted in an increase in the recrystallization rate. Addition of LBG reduced the recrystallization rate up to a concentration of 0.3% (w/w); further addition resulted in no further decrease. The hypothesized mechanism of action of LBG is via weak adsorption of the polysaccharide to the ice crystal. Freeze concentrated solution viscosity did not correlate with observed recrystallization rates.

Notes: Viscoelastic properties of cheeses with and without 0.2% or 0.5% (w/w) lecithin were studied using oscillatory dynamic experiments and creep tests. Elastic and loss moduli of reduced-fat cheese with lecithin were greater (p 〈 0.01) than reduced-fat cheese without lecithin, but less (p 〈 0.01) than these values for full-fat cheese. In creep/recovery tests, the residual strain of full-fat cheese, reduced-fat cheese with 0.5% or 0.2% lecithin, and reduced-fat cheese without lecithin were 7.8, 7.9, 8.1, and 15.4%, respectively. There was good agreement in terms of compliance behavior of the four types of cheese between experimental data and prediction by the generalized Kelvin model with six elements.

Notes: The chemical components of Atlantic Mackerel (Scomber scombrus) were investigated. An average of 53.5% of the fish consisted of edible portions, with more than 16% protein. PER values for raw and cooked muscles were 3.7 and 3.1, respectively, with casein being 2.5. The amino acid profile indicated equal or above average values for the essential amino acids when compared to casein. Lipid levels varied seasonally with the moisture content in various edible portions. A 1:3 ratio of saturated to polyunsaturated fatty acids was observed in this species. Sodium levels were 0.07% on a wet basis which suggests inclusion of this species in low sodium diets.

Notes: Grayfish (Squalus acanthias) fillets were preserved by an improved salting technique with pre-brining procedure along with ascorbic acid treatment in order to retard rancidity. The protein loss during salting was 2.4% and more than 2/3 fatty acid content of salted fillets decreased over 8 wk of storage at 20°C. The added ascorbic acid had an antioxidative effect for 2 wk of storage, after which the TBA values rose sharply. The organoleptic evaluation indicated no significant decrease in flavor until after 4 wk of storage. Statistical T-test showed no significant differences for appearance, odor, and texture among salted grayfish and salted cod fillets.

Notes: Measurements of properties relating to the physical integrity of heat-processed fish gels varied among samples obtained over a 1-yr period or subjected to various processing temperatures. Such gel properties correlated well with the heat-stable protease (alkaline protease) activity measured in the raw samples. A significant inhibitor concentration-dependent relationship was noted between the addition of a potato derived protease inhibitor and gel strength. These observations support the causative role of an erzymic proteolytic agent in the weakening of gel integrity at processing temperatures near 60°C.

Notes: The greater texture breakdown observed in gel-type products prepared from mechanically separated tissue as opposed to manually separated tissue can to some extent be attributed to the significantly higher protease activity measured in mechanically separated tissue. Failure to thoroughly wash eviscerated fish prior to mincing appears to result in the retention of tissue from internal organs as evidenced by a concommitant increase in protease activity in the minced tissue. Alkaline protease activity in croaker kidney and liver is several thousand fold higher than in skeletal muscle. Addition of kidney and liver tissue to deboned tissue from thoroughly washed fish results in increased protease activity and degradation of the fish tissue upon comminuting and cooking at 60°C. Isoelectric focusing provided evidence that the increased alkaline protease activity observed in mechanically separated fish tissue resulted to some degree from retention of kidney tissue in the fish mince. Isolation of Ca++-dependent protease fractions from liver also implicated contamination from this source as an additional contribution to the total protease activity of minced fish.

Notes: Ground beef patties containing 0, 10, 16, 21 or 26% hydrated soy protein were stored at 0°C for 0, 2, 4, 7 or 10 days before evaluating for the effects of soy level and storage time on quality changes. Reflectance values indicated that soy level had no significant effect on patty color when measured at either 525 or 685 nm. Storage time significantly (P 〈 0.01) affected reflectance values when measured at 685 nm, the control patties being brighter in color than patties evaluated at all other storage times. Both soy level and storage time significantly (P 〈 0.01) affected subjective color observations. As soy level and storage time increased, patty color became much darker and therefore less attractive. TBA values for all treatments containing soy were significantly (P 〈 0.01) lower than the value for the patties containing no soy. As the level of soy increased, the percent moisture within the fresh patties significantly (P 〈 0.01) increased. A significant (P 〈 0.01) cubic effect was found when relating storage time to percent moisture. Increasing the soy level in all cases resulted in a significant (P 〈 0.01) increase in cooking yields.

Notes: Choice, Yield Grade 3 chucks were purchased vacuum packaged within 48 hr of slaughter. They were randomly allocated to treatments of vacuum or no vacuum mixing and 6 or 12 min mixing periods. The meat was formulated into sectioned and formed steaks. A trained sensory panel evaluated all samples and color scores were assigned to each steak. Instron adhesion measured binding of meat pieces, Kramer shear indicated tenderness, mg exudate/cm2 measured binding proteins. Reflectance spectrophotometry measured oxymyoglobin and metmyoglobin. Electrophoresis was used to separate and quantitate individual myofibrillar proteins. Sensory analyses indicated vacuum processed steaks had superior bind (P 〈 0.01) while juiciness, flavor and tenderness remained unchanged. Instron analyses indicated no difference in tenderness or bind strength due to vacuum. Subjective color analyses indicated less desirable color for vacuum mixing (P 〈 0.05) and the amount of oxymyoglobin and metmyoglobin were not changed due to treatment. There was less exudate at the bond site for vacuum mixing (P 〈 0.01). Sarcoplasmic and myofibrillar proteins were similar over vacuum treatment.

Notes: The functional properties of rabbit meat were compared with those of beef and chicken meats. Protein solubilities, water-holding capacities, emulsifying capacities, and binding strengths were approximately equal. Frankfurter emulsions made from rabbit and chicken were formed more easily than those from beef and were more stable. Frankfurters from beef were firmer and were coarser in texture. Sensory evaluations for flavor, texture, and overall acceptability demonstrated that frankfurters made from rabbit meat were equal to those from beef and slightly superior to those from chicken. Quality and sensory scores for rabbit frankfurters containing 15% protein, 20% fat and 1.7% salt were also very acceptable.

Notes: Raw and cooked samples of nine different commercial classes of the Phaseolus vulgaris L. species were analyzed for their contents of five water-soluble vitamins and nine minerals. On a 100g dry weight basis, the mean vitamin and mineral values of the raw bean samples amounted to the following: thiamin 0.99 mg, riboflavin 0.20 mg, niacin 1.99 mg, vitamin B6 0.49 mg, folic acid 0.30 mg, phosphorus 0.46g, sodium 10.3 mg, potassium 1.54g, calcium 0.15g, magnesium 0.20g, zinc 3.2 mg, manganese 1.4 mg, copper 0.91 mg, and iron 5.84 mg. With a few exceptions variabilities of these nutrients between bean classes exceeded those within classes. Nutrient variabilities in cooked samples, again with a few exceptions, were higher than in the corresponding uncooked material. Retention values of water-soluble vitamins during cooking between bean classes averaged between 70 and 75%. Retention of minerals during cooking ranged from a low of 38.5% for sodium to total retention for calcium, with the majority of the minerals falling into the 80–90% level.