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  • Articles  (2,606)
  • Cambridge University Press  (1,440)
  • Blackwell Publishing Ltd  (1,166)
  • American Institute of Physics (AIP)
  • 1995-1999  (1,540)
  • 1980-1984  (1,066)
  • 1925-1929
  • 1999  (509)
  • 1996  (1,031)
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  • Process Engineering, Biotechnology, Nutrition Technology  (1,166)
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  • Articles  (2,606)
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  • 1995-1999  (1,540)
  • 1980-1984  (1,066)
  • 1925-1929
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  • 1
    Electronic Resource
    Electronic Resource
    INCIDENCE AND GERMICIDE SENSITIVITY OF SALMONELLA TYPHI AND VIBRIO CHOLERAE O1 IN ALFALFA SPROUTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: The prevalence of some enteric bacteria in alfalfa sprouts obtained from public markets and supermarkets in Queretaro City was determined. In addition, the antimicrobial effect of several commercial germicides was tested on alfalfa sprouts for reduction of native coliforms and inoculated Vibrio cholerae Ol or Salmonella typhi. Escherichia coli and Salmonella sp. were detected in 74% and 1.1% of 90 of samples, respectively, and no sample tested positive to V. cholerae Ol. Coliforms ranged from 7.3 to 8.5 log10 CFU/g. Treatment of alfalfa sprouts with 200 mg/L of hypochlorite, of a commercial iodophor, or of chlorine dioxide, or with 100 mg/L of Citricidal® for 5 min, reduced native coliforms only by 1–2 log10 CFU/g. Reductions of S. typhi and V. cholerae O1 with 200 mg/L of sodium hypochlorite and 100 mg/L Citricidal® were also no more than J.5 log10 CFU/g. Sprouts from seeds contaminated with V. cholerae O1 that were irrigated daily with water containing 100 mg/L chlorine dioxide, showed significantly lower V. cholerae Ol counts than seeds irrigated with tap water (p〈0.05). However, V. cholerae O1 persisted after 8 days of sprouting, when the sprouts are ready for marketing. Treatment of seeds and sprouts with antimicrobials does not appear to be effective for reducing pathogens to safe levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00240.x
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  • 2
    Electronic Resource
    Electronic Resource
    PREDICTIVE MODEL FOR THE COMBINED EFFECT OF TEMPERATURE, pH, SODIUM CHLORIDE, AND SODIUM PYROPHOSPHATE ON THE HEAT RESISTANCE OF ESCHERICHIA COLI O157:H7 (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: The effects and interactions of heating temperature (5–62.5C), pH (4 – 8), NaCl (0 – 6%, w/v), and sodium pyrophosphate (0 – 0.3%, w/v) on the heat resistance of a four strain mixture of Escherichia coli O157:H7 in beef gravy were examined. Thermal death times were determined using a submerged coil heating apparatus. The recovery medium was plate count agar supplemented with 1% sodium pyruvate. Decimal reduction times (D-values) were calculated by fitting a survival model to the data with a curve fitting program. The D-values were analyzed by second order response surface regression for temperature, pH, NaCl and sodium pyrophosphate levels. The four variables interacted to affect the inactivation of the pathogen. Thermal resistance of E. coli O157:H7 can be lowered by combining these intrinsic factors. A mathematical model describing the combined effect of temperature, pH, NaCl and sodium pyrophosphate levels on the thermal inactivation of E. coli O157:H7 was developed. The model can predict D-values for any combinations of temperature, pH, NaCl and sodium pyrophosphate that are within the range of those tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00241.x
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  • 3
    Electronic Resource
    Electronic Resource
    MICROBIOLOGICAL HAZARDS DURING PROCESSING OF CROQUETTES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Croquette is a prepared food made with meat or fish as its basic ingredients. Since it is a perishable, heavily handled product, microbiological hazards are associated with the process. Microbiological analyses were performed throughout the commercial processing of chicken croquettes to evaluate the microbial hazards. Moderately high levels of microorganisms were observed in raw materials, but the highest plate counts were noted following extrusion of the croquettes. Pathogenic bacteria, such as Clostridium perfringens, were detected during the process. The increase in the levels of microorganisms observed after extrusion and the presence of C. perfringens were associated with the semi-solid paste called bechamel. Rapid cooling of the bechamel was critical to avoid microbial proliferation and represented an effective critical control point for the implementation of a HACCP program in the processing of croquettes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00230.x
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  • 4
    Electronic Resource
    Electronic Resource
    USE OF OZONE TO INACTIVATE MICROORGANISMS ON LETTUCE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: When ozone (1.3 mM) was bubbled for 3 min in a mixture of shredded lettuce and water, counts ofmesophilic andpsychrotrophic bacteria decreased 1.4 and 1.8 log10 cfu/g, respectively. Counts of these microorganisms on lettuce, from a different batch, decreased 3.9 and 4.6 log, respectively, during 5 min of ozone treatment. Shredded lettuce was treated with gaseous ozone, or mixed with aqueous solution of ozone (1:20 w/w) with or without bubbles. For effective delivery of ozone, stirring (low and high speed), sonication or stomaching was applied during the ozonation. Washing the lettuce with water only decreased total count on shredded lettuce by 0.74–1.0 log cfu/g. When lettuce in a treatment chamber was flushed with gaseous ozone, the total count decreased 0.85 log cfu/g, but when vacuum was applied before the ozone flush, the total count decreased 0.96 log cfu/g. Bubbling ozone in water-lettuce mixture while sonicating, high-speed stirring, or before stomaching inactivated 1.4, 1.9 and 1.9 log cfu/g, respectively. In conclusion, bubbling gaseous ozone in water is the most effective ozonation method. Efficient ozone delivery to microorganisms on lettuce requires a combination of ozone bubbling and high-speed stir.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00231.x
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  • 5
    Electronic Resource
    Electronic Resource
    SPOILAGE AND HISTAMINE IN WHOLE PACIFIC HERRING (CLUPEA HARENGUS PALLASI) AND PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Fresh pink salmon (Oncorhynchus gorbuscha) fillets and whole Pacific herring (Clupea harengus pallasi) were stored for two weeks at 10C to determine if significant amounts of histamine were produced before the fish spoiled. Spoilage odors in salmon were moderate by day 4 and intense by day 7, while herring had detectable spoilage by day 4 and became potent by day 6. Aerobic bacterial counts increased from 4.0 × 102/g initially to 3.6 × 108/g in salmon fillets by day 14 and from 2.3 × 103/g initially to 2.7 × 107/g in whole herring by day 14. Total volatile nitrogen increased from 1.8 to 78.5 mg N/100 g in salmon and 2.2 to 23.6 mg N/100 g in herring. Histamine was not detected in salmon, while concentrations reached 54.9 ppm in herring at day 14. However, herring were considered spoiled by day 6.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00233.x
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  • 6
    Electronic Resource
    Electronic Resource
    RECOVERY AND GROWTH OF SOME FOOD-BORNE PATHOGENS IN IRRADIATED LOW AND HIGH FAT FISH DURING STORAGE AT 2-4C (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: This report presents results of the investigations carried out to understand the role of fat levels in fish on postirradiation recovery/survival and growth of four pathogens generally encountered in seafoods. Fish of low [golden anchoy, (Coillia dussumierij, 0.39%] as well as high fat [Indian sardine, (Sardinella longiceps), 7.1 %] content (with endogenous biota were inoculated separately with cells of Listeria monocytogenes 036, Yersinia enterocolitica 5692, Bacillus cereus and Salmonella typhimurium; and irradiated at doses of 1 and 3 kGy. The number of viable organisms for each was monitored for two weeks at 2-4C on appropriate selective media. The four pathogens studied exhibited variation in their ability to recover from radiation damage as evidenced in terms of lag period; but their recovery and subsequent growth was not influenced by the fat levels offish. No increased growth of any of the pathogens tested was evidenced in irradiated fish, when compared with nonirradiated one.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00232.x
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  • 7
    Electronic Resource
    Electronic Resource
    SPORULATION TEMPERATURE AND HEAT RESISTANCE OF BACILLUS SPORES: A REVIEW (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Sporulation temperature is one of the most important factors that determine the heat resistance of spores. Bacterial spores are usually more heat resistant when they are formed at higher temperatures. Sporulation temperature also influences the effect of pH of heating menstruum and the effect of different acids on spore heat resistance. Heat resistance is maximum at neutral pH and decreases with acidification, but when spores are sporulated at high temperatures the effect of acidic pH on heat resistance is lower at high heat treatment temperatures. Lactic and acetic acid decrease spore heat resistance more than other acidulants, but only when spores had been sporulated at high temperatures. These effects should be considered by canning factories of acid/acidified foods, especially in hot climate areas, where these high temperatures can be easily reached. The level of mineralization of spores obtained at different Sporulation temperatures seems to be the most important mechanism responsible for their heat resistance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00234.x
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  • 8
    Electronic Resource
    Electronic Resource
    CONSUMER FOOD SAFETY KNOWLEDGE AND PRACTICES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Consumer knowledge of safe handling guidelines and their reported practices assessed by a mail survey indicated consumers considered themselves informed about food safety, and most reported taking action to minimize risk from potential hazards. However, most responses were related to nutritional changes, and 20% indicated they did not know how to reduce risks from microbiological hazards. Consumers were knowledgeable about appropriate safeguards in selection and cooking specific foods, however mistakes were reported in temperature control and handling leftovers. Consumer Reports, university scientists, health professionals and science magazines were considered ihe most reliable source of food safety information. Industry advertisement appears to raise consumer concern in some areas. Educational intervention should emphasize the importance of temperature control and sanitation rather than taste to determine safety. Consumers should receive information about protective technologies like heat and irradiation pasteurization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00235.x
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  • 9
    Electronic Resource
    Electronic Resource
    A HIERARCHICAL APPROACH TO OPTIMIZING DESCRIPTIVE ANALYSIS MULTIRESPONSE EXPERIMENTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The design and improvement of products and processes often calls for experiments where several response variables are analyzed simultaneously. Frequently, some of these variables are sensory attributes that can only be measured subjectively, through sensory evaluation panels or using expert opinion. In this paper we apply a multiresponse optimization procedure presented in Fogliatto and Albin 1997, to optimize a military food product where 24 sensory attributes are evaluated through descriptive analysis techniques. Our objective is to select the best design and operating control factors considering all attributes simultaneously.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00127.x
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  • 10
    Electronic Resource
    Electronic Resource
    PATIENT PREFERENCE AND SENSORY COMPARISONS OF NASAL SPRAY ALLERGY MEDICATIONS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In a double-blind crossover study, 94 symptomatic adult patients with allergic rhinitis rated sensory preferences for single exposures (2 sprays in each nostril) to three intranasal corticosteroids: triamcinolone acetonide AQ, beclomethasone dipropionate AQ, and fluticasone propionate. Each patient was given the medication and then immediately asked to use a 100-point scale to rate 13 attributes: comfort to take the medicine, medicine run-off, irritation, strength of urge to sneeze, strength of odor, liking odor, strength of taste, strength of bitter taste, liking taste, and moistness of nose and throat, and then (at least 2 min after administration) irritation, medicine run-off, and overall liking. The order of drug presentation was randomized across patients and a 30-min rest interval occurred between drug administrations. Triamcinolone was lower in odor strength than both beclomethasone and fluticasone (mean scores of 8 vs 57 and 52, respectively; P〈0.001) and the odor of triamcinolone was preferred to the odor of the two other sprays (mean score of 72 vs 55 and 55, respectively; P〈0.001). While the taste intensity ratings of the three sprays were not significantly different, the triamcinolone taste was liked more than that of fluticasone (mean scores of 55 vs 41, P〈0.04). Overall, triamcinolone was liked more than fluticasone (P〈0.05). In summary, patient preference testing has shown that triamcinolone is preferred over beclomethasone and/or fluticasone in terms of odor and taste. Such preferences may be important in treatment compliance and outcomes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00129.x
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  • 11
    Electronic Resource
    Electronic Resource
    SENSORY PROFILING AND POSITIONING OF COMMERCIAL SAMPLES OF MILK POWDER (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Milk powders available commercially are of different qualities. The quality deviations may be due to inherent quality of the milk which in turn is dependent on various conditions like the fat content, the processing parameters, the storage time and the packaging materials used. The various brands of milk powders have been profiled sensorily for odor and flavor and also positioned using Canonical Discriminant Analysis (CDA). The study throws light on the relative qualities of the different brands, their positive and negative points and their relative position with respect to each other. The results indicate that the various types like whole milk powder, partially skimmed milk powder, skimmed milk powder and infant milk formula cluster together into the same group but the groups are separate from each other. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00119.x
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  • 12
    Electronic Resource
    Electronic Resource
    THE DIRICHLET-MULTINOMIAL MODEL: ACCOUNTING FOR INTER-TRIAL VARIATION IN REPLICATED RATINGS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Differences in sensory acuity and hedonic reactions to products lead to latent groups in pooled ratings data. Manufacturing locations and time differences also are sources of rating heterogeneity. Intensity and hedonic ratings are ordered categorical data. Categorical responses follow a multinomial distribution and this distribution can be applied to pooled data over trials if the multinomial probabilities are constant from trial to trial. The common test statistic used for comparing vectors of proportions or frequencies is the Pearson chi-square statistic. When ratings data are obtained from repeated ratings experiments or from a cluster sampling procedure, the covariance matrix for the vector of category proportions can differ dramatically from the one assumed for the multinomial model because of inter-trial. This effect is referred to as overdispersion. The standard multinomial model does not fit overdispersed multinomial data. The practical implication of this is that an inflated Type I error can result in a seriously erroneous conclusion. Another implication is that overdispersion is a measurable quantity that may be of interest because it can be used to signal the presence of latent segments. The Dirichlet-Multinomial (DM) model is introduced in this paper to fit overdispersed intensity and hedonic ratings data. Methods for estimating the parameters of the DM model and the test statistics based on them to test against a specified vector or compare vectors of proportions are given. A novel theoretical contribution of this paper is a method for calculating the power of the tests. This method is useful both in evaluating the tests and determining sample size and the number of trials. A test for goodness of fit of the multinomial model against the DM model is also given. The DM model can be extended further to the Generalized Dirichlet-Multinomial (GDM) model, in which multiple sources of variation are considered. The GDM model and its applications are discussed in this paper. Applications of the DM and GDM models in sensory and consumer research are illustrated using numerical examples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00120.x
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  • 13
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART II. IN CHICKEN MEAT (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00105.x
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  • 14
    Electronic Resource
    Electronic Resource
    VOLATILE FLAVOR COMPOUNDS AFFECTING CONSUMER ACCEPTABILITY OF KIWIFRUIT (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    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.”
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1996.tb00044.x
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  • 15
    Electronic Resource
    Electronic Resource
    TASTE GROUP THRESHOLDS AND SENSORY EVALUATION OF SPANISH WINE VINEGARS (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1996.tb00037.x
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  • 16
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    Electronic Resource
    THE GENERATION OF SENSORY EXPECTATION BY EXTERNAL CUES AND ITS EFFECT ON SENSORY PERCEPTION AND HEDONIC RATINGS: A REVIEW (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1996.tb00036.x
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  • 17
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    AGE APPROPRIATE HEDONIC SCALES TO MEASURE FOOD PREFERENCES OF YOUNG CHILDREN (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1996.tb00038.x
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  • 18
    Electronic Resource
    Electronic Resource
    EXPERTS VERSUS CONSUMERS: A COMPARISON (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1996.tb00030.x
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  • 19
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    SENSORY CHARACTERISTICS OF SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE IN A MODEL SYSTEM (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1996.tb00039.x
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    CHALLENGES OF EVALUATING SENSORY ATTRIBUTES IN THE PRESENCE OF OFF-FLAVORS (GEOSMIN AND 2-METHYLISOBORNEOL) (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1996.tb00029.x
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  • 21
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    NOTE ON THE INDEPENDENCE OF SENSITIVITY AND RESPONSE BIAS IN DETECTION THEORY (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1996.tb00034.x
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    SALIVATION OF SENSORY PANELISTS: EFFECTS OF SELECTED PSYCHOPHYSIOLOGICAL FACTORS (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1996.tb00033.x
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    PROFILING TO DESCRIBE THE SENSORY CHARACTERISTICS OF A SIMPLE MODEL MENTHOL SOLUTION (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 11 (1996), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1996.tb00031.x
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  • 24
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    Extracellular Ice Nucleators from Pantoea Ananas: Effects on Freezing of Model Foods (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Parameters of freezing of sucrose solutions and emulsions were evaluated using differential scanning calorimetry (DSC) at cooling rates of 1 to 20°C/min. The differential and cumulative nucleation spectra of extracellular ice nucleators (ECINs) were established using a w/o emulsion technique. Freezing curves were obtained in a cabinet at −7 and −12°C. The ECINs increased the ice nucleation temperature and reduced the time of the supercooling stage. Although the time of phase transition increased in the presence of ECINs, the total time of freezing decreased. The ECINs caused lower onset temperatures of freezing as compared to the original cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15066.x
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    Heat Transfer Model Performance in Simulation of Process Deviations (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Performance of thermal process simulation software was tested for predicting internal product temperature and lethality. Responses were tested for process deviations on canned products with a wide range of heating characteristics for computer-based on-line control of retorts. Static and agitated processes were tested with products exhibiting heating rate factors (fh) ranging from 2 to 70 min. Cans were fitted with thermocouples and subjected to deviations of various types. Center temperature profiles and lethalities predicted by the model in response to dynamic retort temperatures were compared with those measured by thermocouples. Profiles agreed, and process lethalities calculated from predicted and measured profiles agreed ±10% with the model slightly underpredicting measured lethality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15068.x
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  • 26
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    Chlorophyll Fluorescence as an Indicator of Physiological Changes in Cold-Stored Broccoli After Transfer to Room Temperature (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Our objective was to determine if chlorophyll fluorescence could be used as an indicator of physiological changes in cold-stored broccoli after transfer to room temperature. Mass loss, respiration, and ammonia content increased when the broccoli were held at 18°C for 72h, whereas the chlorophyll fluorescence measurements (Fv/Fm, T½ and Fmd) decreased. Broccoli color began to change after 24h, as hue decreased rapidly and chroma increased. Fv/Fm decreased markedly only after the first 24h when the color changes began, whereas T½ and Fmd decreased continuously as the broccoli aged. Both T½ and Fmd correlated negatively with mass loss and respiration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15071.x
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    Extrusion Texturization of Air-Classified Pea Protein (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Air-classified pea protein was texturized using a twin-screw extruder. The effects of moisture, screw speed and barrel temperature on the physical, functional and nutritional characteristics of texturized pea protein were investigated. Increased dough moisture increased product bulk density (BD) and available lysine (LYS) of texturized pea products, but decreased water-holding capacity (WHC) and in vitro protein digestibility (DIG). Raising the screw speed reduced BD and LYS of texturized pea protein, but increased WHC and DIG. Bulk density and LYS decreased as barrel temperature was increased, whereas WHC and DIG increased. Texturized pea protein resembled commercial texturized soy products with respect to most physical and functional properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15073.x
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    Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Pre-cooked roast beef slices were stored 28 days at 4±2°C in air or 100% N2 with and without vaporized horseradish essential oil (HEO). Addition of 20 μL HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacte-riaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off-flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15075.x
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  • 29
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    Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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 effect of electrolyzed water on total microbial count was evaluated on several fresh-cut vegetables. When fresh-cut carrots, bell peppers, spinach, Japanese radish, and potatoes were treated with electrolyzed water (pH 6.8, 20 ppm available chlorine) by dipping, rinsing, or dipping/blowing, microbes on all cuts were reduced by 0.6 to 2.6 logs CFU/g. Rinsing or dipping/blowing were more effective than dipping. Electrolyzed water containing 50 ppm available chlorine had a stronger bactericidal effect than that containing 15 or 30 ppm chlorine for fresh-cut carrots, spinach, or cucumber. Electrolyzed water did not affect tissue pH, surface color, or general appearance of fresh-cut vegetables.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15079.x
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    Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking Conditions (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Storage conditions of part-baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in-oven temperatures of 180 and 200°C for 10–40 min. Baking loss during rebaking originated solely from the crust area, whereas the moisture content of the crumb remained constant. Packaging in an atmosphere of 40% CO2 and 60% N2 and storage at 4°C inhibited microbial contamination for 13 wk. The relationship of moisture content and water activity of part-baked breads followed the characteristic of a sorption isotherm and was mathematically described by either a quadratic or exponential function.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15081.x
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    Sensory Characteristics of Heat-processed and Fresh Tomato Salsa Containing Honey (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Heat-processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat-processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one-third of consumers liked salsas with honey more than samples without honey.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15085.x
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    Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Solubility, electrophoresis, viscosity and emulsifying properties of heated solutions of yolk, plasma and granules were determined. Plasma and yolk were not affected when heated under 69°C. Above 69°C, protein solubility dropped sharply and apparent viscosity rose sharply because of aggregation of proteins. For granules, protein solubility and apparent viscosity were not modified up to 76°C. The constituents of granules were not denatured. Emulsifying activity of yolk and plasma decreased after heating at 72°C but remained steady for granules. Emulsion stabilization properties of yolk, plasma and granules were not influenced up to 76°C. Results suggested that intact granules withstood more severe heat treatments than egg yolk without lessening their emulsifying properties.
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    Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Each of three cheese batches was randomly divided into two parts, one was subjected to slow freezing for 15 days and the other maintained under refrigeration. Thereafter the cheeses were tempered under refrigeration for 1 mo and evaluated weekly. In general, cheeses presented low melting capacity as a result of low levels of proteolysis. This low intensity of proteolysis was probably a function of the destruction of the lactic starter and partial inactivation of the coagulant during stretching of the cheese. Free oil content increased during storage for both treatments, but more in the tempered samples.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15865.x
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    Formation of Heterocyclic Amines in a Meat Juice Model System (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Bovine meat juice was used as a model system to examine the kinetics of the formation of heterocyclic amines. The formation was examined at temperatures between 100 and 225°C for 0.5-180 min. Heated samples were subjected to solid-phase extraction and HPLC analysis. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were identified. The formation of the IQx derivatives and PhIP followed a first-order model Ct=B(1–ek1(t1-t0), and the temperature dependence followed the Eyring equation k=kbT/heΔS/Re-ΔH/RT. The parameters in the first-order model and the Eyring equation could be estimated from our data. The degradation of heterocyclic amines at high temperatures was analyzed and the products were found to be less mutagenic.
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    Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Irradiation dose affected production of volatiles in vacuum-and aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type. TBARS and volatiles of vacuum-packaged irradiated cooked sausage did not correlate well. However, TBARS had very high correlation with amount of aldehydes, total volatiles, ketones and alcohols with long retention times in aerobic-packaged pork sausage. Heptene and 1-nonene could be indicators for irradiation; and propanal, pentanal, and hexanal for oxygen-dependent changes of cooked meat.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15870.x
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    Rutin, The Main Component of Surface Deposits on Pickled Green Asparagus (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Highly visible white and greyish deposits appeared on commercially pickled green asparagus spears after 6 mo storage. Microscopic examination revealed that the deposits consisted mainly of needle shaped crystals. Rutin (querce-tin-3-0-rhamnoglucoside), present in asparagus in appreciable quantities (0.02 to 0.1%) was suspected of being responsible for the deposits. The deposits were chromatographed with authentic rutin using HPLC. Retention and spectral data confirmed that the major component of the deposits was rutin.
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    Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperature on pecan texture. Certain TPA parameters (i.e., hardness, area 1, fracturability and slope of linear segment of force vs. deformation curve) were more affected than others by freezing and thawing rates. Freezing and thawing at high rates had the least effect on pecan texture.
    Type of Medium: Electronic Resource
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  • 38
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    Shelf-Life Extension of American Fresh Ginseng by Controlled Atmosphere Storage and Modified Atmosphere Packaging (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: American ginseng roots were treated with an antimicrobial agent, and stored under various CA (2,5, and 8% CO2) or MA conditions to extend the shelf-life. Changes in respiration rates during CA storage, gas composition in packages, saponin and free sugar content, and other quality factors were monitored during storage. The respiration rate of ginseng increased rapidly during the first month of high CO2 CA storage and then slowly decreased to stable levels after 3 mo storage. In MA studies, the equilibrium CO2 concentration was attained after 20 days. There were no noticeable changes in appearance, saponin content and free sugars after 3 mo CA (5% CO2) storage and MA packages.
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  • 39
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    Production of Polysaccharide by Rahnella aquatilis with Whey Feedstock (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
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    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 rates were monitored on biomass increase, polysaccharide production and viscosity development of whey broth and a control synthetic broth during fermentation by Rahnella aquatilis and organic acids, lactose, peptides and free amino acids were measured. Growth curves were similar and characterized by maximum specific growth rates of 0.61 h−1 for whey and 0.63 h−1 for synthetic medium. The yields of polysaccharide were 0.59 g/glactose for the synthetic medium and 0.56 for whey. Small peptides (〈4,000 Da) and most free amino acids in both fermentation media were consumed within 24h.
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    Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted Surface in a Model System (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Growth of Escherichia coli and Staphylococcus aureuson the surface of Trypticase Soy Agar (TSA) packaged with various CO2 partial pressures (0, 20, 40, 60, 80, 100%, balance N2) was compared to the control (N2 100%) on TSA in which the pH was adjusted to equal that in CO2 atmospheres at 15°C and 30°C. At 15°C, the biostatic effect was noted with all CO2 partial pressures for both species. At 30°C, the biostatic effect of CO2 was almost completely nullified for E. coli, but that for S. aureus was still effective. S. aureus was more sensitive to the inhibitory effects of CO2 than E. coli at both the temperatures.
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  • 41
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    Internal Hollows in Cooked Rice Grains (Oryza sativa cv. Koshihikari) Observed by NMR Micro Imaging (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Nondestructive analysis of water distribution and structural changes in cooked rice grains, Oryza sativa cv Koshihikari, was performed with Nuclear Magnetic Resonance (NMR) Micro imaging of protons (1H). Using a specially designed holder, high quality images of cooked rice grains were obtained, even when up to 10 grains were studied simultaneously. Internal hollows were observed in all examined cooked rice grains, and we propose a mechanism to explain their formation. The origin of these hollows was hypothesized to be cracks or fissures, and hollows resulted from sealing of such lacerations by gelatinized starch in the peripheral layer in combination with expansion of the grain during cooking.
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    Heat and Mass Transfer Coefficients in Drying of Starch Based Food Systems (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Experiments were conducted to measure the temperature and moisture content of starch and starch-fructose samples during drying. A two-dimensional finite element model was developed. An exhaustive parameter estimation technique was applied in conjunction with the model and drying data to estimate the moisture filtration coefficient kp and the surface heat and mass transfer coefficients, hq and hm. Minimization of the deviation between experimental and simulation data resulted in a kp value of 0.51*10−7 kg.m/N.h and 0.52*10−7 kg.m/N.h for the starch and starch-fructose samples. Corresponding values of hq were 15.8 W/m2K and 21.2 W/m2K and that of hm were 1.12*10−6 m/s and 0.94*10−6 m/s respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15892.x
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    Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or Bifidobacteria (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Fresh camel meat samples were treated by dipping in solutions of sodium acetate (10% w/w), potassium sorbate (1.5% w/w), sodium lactate (5% v/v of 60% solution), or trisodium citrate (1.5%w/w) alone or combined with Bifidobacterium breve cell suspension (5%) and stored at 4°C. The pH, psychrotrophs, and sensory attributes were evaluated. Sodium acetate alone or combined with bifidobacteria maintained pH level, extended microbial shelf life (〉12 days) and minimized surface discoloration. Bifidobacteria cell suspension when applied alone had negligible effects on microbial and sensory attributes. However, when combined with sodium acetate or potassium sorbate, bifidobacteria exhibited an additive effect on suppressing spoilage microorganisms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15895.x
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  • 44
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    Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMR (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Time domain proton NMR was used to study translational diffusion and molecular mobility of sugar and water molecules in simple aqueous solutions to determine how the addition of hydrocolloid stabilizers affect their mobility. Results showed that addition of Locust Bean Gum (LBG) did not affect the diffusion or mobility of either the sugar or water molecules over distances up to 10μm in unfrozen solutions. The diffusion properties of the sugar and water molecules were not affected by either biopolymer cryogelation or the presence of ice. We hypothesized that retardation of the ice crystal growth rates in aqueous sugar solutions caused by the presence of LBG was not a bulk property of the solution. The most likely cause is a modification of the local interfacial region between the ice crystal surface and the surrounding unfrozen solution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09858.x
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  • 45
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    Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coli (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: We determined the bactericidal activity of surface applied waxes on oranges. Effective bactericidal activity of combined alkali and heat treatments was observed on both glass slides and orange fruit surfaces. A five log reduction of Escherichia coli was attained by dipping inoculated glass slides in heated (≥50°C) alkaline (pH 10) wax solution for 4 min. A pH 11, dipping at ≥50°C for ≥2 min achieved similar bactericidal effects. On the fruit surface, wax treatments were effective at the non-stem scar area. Thus, applied fruit waxes may be useful on raw agricultural commodities to reduce surface microbial contaminants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15900.x
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  • 46
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    Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Pork trim-finely textured (PTFT), generated by advanced meat recovery which mechanically removes meat from bones under pressure, has properties that may cause shelf-life instability. Lipid oxidation, microbial growth and pH of retail displayed fresh ground pork patties were not affected (P〉0.05) by addition of up to 15% PTFT. Ground pork with 15% PTFT and 3.3% sodium lactate (NaL) stored in chubs at–2.2°C for 14 days was ground and modified atmosphere packaged (MAP) or overwrapped (OW) and retail displayed for 4 days. Lipid oxidation increased (P〈0.05) due to PTFT incorporation but was reduced by NaL. MAP and/or NaL reduced microbial counts and lipid oxidation. MAP maintained redness (a*) and prevented metmyoglobin formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09863.x
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  • 47
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    Rheological Properties of Chymosin-Induced Skim Milk Gels as Affected by Milk Storage Time and Temperature (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Fundamental dynamic rheological tests were used to measure the rigidity (|G*|) and viscoelasticity (tan δ) of gels made from skim milk samples that were (1) never cooled, (2) stored at 4°C, or 3) stored at 4°C and then rewarmed to 25°C. Milk cooled and held at 4°C prior to gel formation produced gels with lower |G*| and higher tan(δ) than fresh milk gels. Chilled milk samples that were rewarmed to 25°C for 16h prior to gel formation produced gels with rheological properties similar to fresh milk gels. The solubilization of β-casein during cold storage was hypothesized to be the cause of observed differences in gel rheology.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09866.x
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  • 48
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    Tofu Production from Soybeans or Full-Fat Soyflakes Using Direct and Indirect Heating Processes (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: We compared processing yield, composition, and quality of tofu from soybeans and from full-fat soyflakes. Tofu was made using a steam-jacketed kettle and a commercial steam-injected cooker. Hydration time was 10 min for flakes and 12h for whole beans. Regardless of cultivar, a higher tofu yield was obtained from the steam-injected cooker system than from the steam-jacketed kettle system. Utilization of flakes required 62--65% less water during soymilk production. Independent of cultivar, tofu produced from full-fat soyflakes was lower in fat (26% d.b.) than whole soybean tofu (40% d.b.).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09879.x
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  • 49
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    Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning Foods (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Extruded weaning foods were produced using cowpea + corn + soybean + soybean oil (35:50:10:5, w/w) and cowpea + corn + peanut (42:43:15, w/w) by twin screw extrusion and fortified with vitamin premix. A direct solvent extraction method was used to assay fortified α-tocopheryl acetate as the ester to differentiate it from the naturally occurring alcohol for accurate assessment of total vitamin E activity. The fortified retinyl palmitate was assayed from the same extraction and assayed as the more stable ester with the same LC conditions after changing the detection wavelengths. Using direct solvent extraction, analytical values of vitamin E homologs in extruded products were higher than those values from saponification.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12261.x
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  • 50
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    Tenderization of Beef with Pineapple Juice Monitored by Fourier Transform Infrared Spectroscopy and Chemometric Analysis (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: For nondestructive monitoring of meat tenderizing processes, factor analysis, and evolving factor analysis (EFA) were applied to successively collected attenuated total reflectance-infrared spectra of beef after treatment with pineapple juice. Absorption around 1600 to 1500 cm−1 and 1400 cm−1 regions increased with time. After subtracting the starting spectrum from each of the succeeding spectra, factor analysis and EFA were applied to the resulting data matrix. Factor scores showed a time dependent change, but a clear difference between treated and reference beef was observed in factor 1. Eigenvalues calculated from EFA showed the existence of two vigorous digestion periods during tenderization, which supported the results from biochemical analysis.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12262.x
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  • 51
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    Effects of Onion Quercetin on Oxidative Stability of Cook-chill Chicken in Vacuum-sealed Containers (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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 effects of onion quercetin were evaluated in relation to the storage stability of cooked dark chicken meat in retarding post-cooking oxidative changes. Autooxidation was followed using the 2-thiobarbituric acid (TBA) test. Dried onion flesh at 1.6% (w/w), typical for common cooking, reduced (P 〈 0.001) the TBA value in cooked chicken during refrigerated storage, when mixed before processing. The NaCl did not act as a prooxidant. The antioxidant effect (by TBA) of onion mixed with chicken meat prior to processing was equivalent to that of its measured quercetin content, quantified by high-performance liquid chromatography.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12263.x
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  • 52
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    Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow Trout (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Canthaxanthin (CX) delayed formation of thiobarbituric acid reactive substances (TBARS) in a concentration-dependent manner in a ferrous chloride (FeCl2)-initiated liposome system at 37 °C (p 〈 0.05). CX delayed TBARS formation in minced flesh from rainbow trout (Oncorhynchus mykiss) at 6 d of 4 °C storage in trial 1, and at 0, 2, 4 and 6 d in trial 2 when compared with controls at 4 °C (p 〈 0.05). Day 0 TBARS values in trial 2 were equivalent to d 6 of trial 1. CX concentration and a* value decreased in minced trout flesh during 6 days of 4 °C storage (p 〈 0.05). Overall, CX demonstrated antioxidant activity in vitro and in the minced tissue of CX-supplemented rainbow trout.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12264.x
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  • 53
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    Color Improvement and Metallo-chlorophyll Complexes in Continuous Flow Aseptically Processed Peas (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh and frozen green peas were blanched in zinc solution (50 to 500 mg/L) and thermally processed in a particle cell reactor, which simulates a continuous flow aseptic processing system. The thermal process temperatures ranged from 121 to 145 °C at holding times from 0 to 20 min. The degradation of chlorophyll and the resulting formation of Zn-pheophytin a and Zn-pyropheophytin a were monitored. Quantitative analysis of the metallo-chlorophyll complexes was performed by high-performance liquid chromatography. Complex formation increased during heat processing and was dependent on the zinc concentration absorbed within the peas during blanching. At 130 to 145 °C, the formation of Zn-pyropheophytin a increased and processing between 121 to 125 °C promoted the formation of Zn-pheophytin a. Improvements in color relative to control samples suggested that the process might be applicable to two-phase continuous aseptic processing of vegetables.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12265.x
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  • 54
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    Histological Changes in Collagen Related to Textural Development of Prawn Meat During Heat Processing (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Heat processing enhanced firmness and degree of shrinkage deformation of kuruma prawn Penaeus japonicus meat. In histological experiments, most collagen fiber in perimysium, epimysium, and subcuticular connective tissue maintained structures after heat-processing in hot water at 70°C for 30 min. Crude collagen fiber fractions (residues after alkali extraction, RS-AL) prepared from the muscle were measured for hot-water solubility and compared with the RS-AL from the muscle of carp Cyprinus carpio. Collagen in the RS-AL of prawn muscle had very low hot-water solubility (about 23.5% at 70°C) compared with that of carp. These results suggested that collagen had important functions in promoting thermal shrinkage and hardening of prawn meat and in maintaining mechanical strength of heat-processed meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12266.x
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  • 55
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    Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola Oil (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Conventional canola oil (CO) and high oleic canola oil (HOCO) were stored under autoxidative and photooxidative conditions, β-carotene was added at 0 to 120 ppm. The oils were diluted in mobile phase and injected onto an HPLC column to track β-carotene changes over time. Peroxide values were followed to assess the oxidative stability of the oils. β-carotene was more stable in HOCO than in CO under autoxidative conditions, but no difference between oils was observed under photooxidative conditions. The HOCO was more stable against autoxidation, and CO was more stable against photo-oxidation. Antioxidant activity was shown by β-carotene in both oils, which contained natural tocopherols, during both autoxidative and photooxidative conditions.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12267.x
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  • 56
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    Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus) (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Raw herring (Clupea harengus), a waste product from the roe industry, was hydrolyzed, using an endopeptidase preparation from Bacillus licheniformis. Aliquots were taken at 0, 5, 10, 20, 30, 45, and 60 min hydrolysis to measure the degree of hydrolysis. The functional properties tested were emulsifying activity index (EAI), foamability, and foam stability of the hydrolysate. At 36% hydrolysis, the herring hydrolysate presented good emulsifying stability (〉 120 minutes) and an adequate foam expansion (142%), as compared to the soluble fraction from the unhydrolyzed control herring. The lipid content decreased considerably to 0.77% for the fish protein hydrolysate, while its protein content increased to 77%. The amino acid composition remained similar to that of the control.
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  • 57
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    Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Extractability of sarcoplasmic and myofibrillar proteins was reduced in postrigor turkey breast meat held at 40 °C for as short as 30 min. These reductions in protein extractability were successfully detected, using either a filtration-based methodology or one based on centrifugation. However, the coefficient of variation for the filtration method was as much as 4 times greater than for centrifugation. Additionally, the filtration method overestimated sarcoplasmic protein extractability due to the inability to exclude myofibrillar proteins. Centrifugation results indicated the extractability of proteins in 0.55 M KCl was reduced to 52% of controls for samples held at 40 °C for 120 min. Additionally, holding postrigor turkey breast muscle at 40 °C resulted in increased myosin degradation.
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  • 58
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    Glucose Loss and Maillard Browning in Solids as Affected by Porosity and Collapse (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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 effects of porosity and collapse on the kinetics of glucose loss and brown pigment formation via the Maillard reaction were analyzed in solid low-moisture model food systems. Equimolar glucose and glycine were incorporated into amorphous polyvinylpyrrolidones having different porosities, ranging from high porosity to totally collapsed. Samples were equilibrated and stored in desiccators at water activity 0.33 or 0.44 and 25 °C. Glucose loss and brown pigment development were monitored for 3 months. Glucose loss rate constants were lower in collapsed systems compared to non-collapsed systems. The extent of porosity did not affect glucose loss rate constants. Collapse and porosity had minimal effects on the browning rate constants. Porosity and collapse affect chemical reactivity in low-moisture solids and should be considered during product development and shelf-life testing.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12270.x
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  • 59
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    Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory Assessment (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Crispness and crunchiness of 15 samples of roasted hazelnuts were investigated. Force deformation curves from compression cell testing were analyzed and mechanical response variables were determined for roasted hazelnuts. Regression equations based on roasting air temperature, air velocity, and roasting time explained (R2_0.9 –0.98, p 〈 0.001) the mechanical response variables. Samples were also evaluated by a quantitative descriptive panel. Among the mechanical response variables, the first fracture point (F1) observed on the force deformation curve and the slope (S2) for the line between the first and second fracture points strongly correlated (inverse) with sensory crispness (R =–0.96) and crunchiness (R _–0.92), respectively.
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  • 60
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    Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
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    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High intensity electrical field pulse (0.22 to 1.60 kV/cm) pretreatment was tested to accelerate the osmotic dehydration of carrot. Applied energy in the range of 0.04 to 2.25 kJ/kg, increased cell disintegration index in the range of 0.09 to 0.84 with 〈 1 °C rise in the product temperature. The effective diffusion coefficients of water and solute, determined using a Fickian diffusion model, increased exponentially with electric field strength according to D = A exp(-B/E). The rise in effective diffusion coefficient may be attributed to an increase in cell wall permeability, facilitating transport of water and solute. Such increase was evidenced by cell disintegration index and softening of product.
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  • 61
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    Water Vapor Permeability, Solubility, and Tensile Properties of Heat-denatured versus Native Whey Protein Films (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Whereas native whey protein films were totally water soluble, heat denatured films were insoluble. Heat-denatured whey protein films had higher tensile properties than native whey protein films. However, native and heat-denatured films had similar water vapor permeability (WVP). The pH of the film-forming solution did not have any notable effect on film solubility, mechanical properties, or WVP. Results suggest that covalent cross-linking due to heat denaturation of the whey protein is accountable for film water insolubility and higher tensile properties but does not affect WVP of the films.
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  • 62
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    Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected Pork Loins (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Whole, boneless pork loins were needle-injected to a final concentration of up to 1.5% NaCl and/or 0.45% sodium tripolyphosphate (STPP) in a 4 × 4 factorial, randomized, complete block design. Percent weight gain, internal meat pH, purge loss, final product yield, cook loss, Warner-Bratzler shear, expressible moisture, and total moisture were determined. Response surface methodology was employed to create regression models and identify optimum ingredient parameters for each characteristic. NaCl and STPP improved weight gain, purge, final product yield, and moisture content. Predicted Warner-Bratzler shear was reduced approximately 50%. A salt-phosphate interaction was observed for weight gain, purge, cook loss, and expressible moisture.
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  • 63
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    Temperature Dependency of Compression Properties of Fish-meat Gel as Affected by Added Starch (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
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    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 influence of starch addition on the elastic properties of fish-meat gel was studied by measuring compression and stress relaxation properties and dynamic viscoelasticity. Samples with pregelatinized starch, with and without raw starch, and processed starch were used. Fish-meat gels with starch showed a higher modulus value at 80°C than at 90°C. The gelatinization of starch appeared to be prevented by surimi protein in the fish-meat gel, and so the sample that gelled at 90°C had a lower “packing effect” than the sample that gelled at 80°C. The optimum heating temperature indicated a higher “packing effect” on the surimi protein.
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  • 64
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    DNA HYBRIDIZATION METHOD FOR DETECTING ENTEROTOXIGENIC ESCHERICHIA COLI IN HUMAN ISOLATES AND ITS POSSIBLE APPLICATION TO FOOD SAMPLES (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00426.x
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    CAMPYLOBACTERIOSIS: A FOODBORNE DISEASE (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00417.x
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    EFFECT OF GAMMA RADIATION ON TOXICITY AND IMMUNOGENICITY OF SALMONELLA TYPHIMURIUM (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00419.x
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    EDITORIAL (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00409.x
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    INCREASED INACTIVATION OF BACTERIAL SPORES AT HIGH TEMPERATURES IN THE PRESENCE OF MONOGLYCERIDES (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00411.x
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    ANTIMICROBIAL ACTIVITY OF FATTY ACIDS AND THEIR ESTERS AGAINST A FILM-FORMING YEAST IN SOY SAUCE (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00416.x
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    INHIBITION OF ASPERGILLUS GROWTH AND EXTRACELLULAR AFLATOXIN ACCUMULATION BY SORBIC ACID AND DERIVATIVES OF FATTY ACIDS (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00415.x
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    INFLUENCE OF FAT CONTENT AND PRESERVATIVES ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN BEAKER SAUSAGE (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00158.x
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    INHIBITION OF SURFACE GROWTH OF TOXIGENIC AND NONTOXIGENIC ASPERGILLI AND PENICILLIA BY EUGENOL, ISOEUGENOL AND MONOLAURIN (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00162.x
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    DETERMINANTS THAT MAY BE INVOLVED IN VIRULENCE AND DISEASE IN Campylobacter jejuni (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00154.x
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    INFLUENCE OF MODIFIED ATMOSPHERE PACKAGING ON GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED TURKEY (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00155.x
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    FUSARIUM MOLDS AND THEIR MYCOTOXINS (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00150.x
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    INHIBITION OF SPOILAGE AND PATHOGENIC BACTERIA ASSOCIATED WITH FOODS BY COMBINATIONS OF ANTIMICROBIAL AGENTS (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: 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.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00153.x
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    INACTIVATION OF SHEWANELLA PUTREFACIENS BY GAMMA IRRADIATION OF RED MEAT AND POULTRY (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00156.x
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    EXPANDED MODEL FOR THE AEROBIC GROWTH OF AEROMONAS HYDROPHILA (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00149.x
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    INCIDENCE, SURVIVAL AND GROWTH OF LISTERIA MONOCYTOGENES IN READY-TO-USE MIXED VEGETABLE SALADS IN SPAIN (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00152.x
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    REVIEWER ACKNOWLEDGMENT (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00247.x
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    EFFECTS OF INTERSTIMULUS RINSING AND TIME ON MEASUREMENTS OF CAPSAICIN HEAT IN TOMATO SALSA (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Currently no standard testing methods exist for finished products eliciting oral heat. In this study, descriptive sensory analysis was used to investigate the effects of rinsing and interstimulus time on measurements of capsaicin heat in tomato-based salsa at three oral locations (tongue, oral cavity, throat). Seven samples were tested daily with variations in intervals between stimuli (30 s, 1, 2, 4, 8, and 16 min) and with or without rinsing (crackers and water). Rinsing significantly increased repeatability and increased the rate of heat decay across all loci. An exponential heat decay was observed. Tongue heat was significantly higher than oral cavity and throat burn, and slight sensitization and desensitization occurred with short and long interstimulus times, respectively. This study showed that seven samples of medium-heat salsa could be tested daily with at least 16 min between samples and liberal rinsing with crackers and water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00124.x
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    EFFECT OF PASTEURIZATION ON THE SENSORY CHARACTERISTICS OF A EWE'S-MILK CHEESE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The present study examined the effect of two different processing technologies in the manufacture of a ewe's-milk cheese. Two batches were manufactured, one from raw milk, the other from pasteurized milk. A starter culture consisting of Lactococcus lactis subsp. lactis var. diacetylactis and Lactobacillus casei subsp. casei was added to both batches. Descriptive analysis of the sensory characteristics was carried out for the two cheese batches at two different ripening times (90 and 180 days).Statistical analysis revealed differences both between the two batches and between the ripening times considered. The cheeses made from the raw milk were firmer, with a more characteristic odor, taste, and aftertaste. The cheeses made from the pasteurized milk were creamier with a sweeter odor and taste and a more bitter aftertaste. Irrespective of the cheese batch, at 180 days all the cheese samples were firmer and grainier with a more characteristic taste and aftertaste as well as a spicier taste and aftertaste.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00125.x
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    DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ewes milk cheeses have a special taste and flavor, very different from that of cheeses made from cows milk. A new descriptive and discriminative language and the corresponding set of standard references for evaluating the main sensory characteristics of ewes cheeses were developed. Two multivariate statistical procedures, Stepwise Discriminant Analysis (SDA) and Principal Component Analysis (PCA) were applied during the development and selection of the sensory attributes.The list of terms and references selected should help researchers elucidate the factors influencing typical odor, flavor and texture development in these cheese varieties, and improve sensory quality in cheese factories. The aim of the present study was the development of a preliminary lexicon and standard references for ewes milk cheeses. To achieve this goal a statistical method has been proposed to select the most adequate ewes milk cheese sensory terms.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00110.x
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    INSTRUMENTAL AND SENSORY ANALYSIS OF VOLATILE AROMA OF COOKED RICE (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to compare the differences in aroma of cooked rice samples. The rice aroma of four popular rice varieties in Taiwan (TC 189, TNu 70, TNu 67 and TC Sen 10) at different temperatures (18C, 25C and 60C) were analyzed by GC-MS system (using headspace capture collection) and evaluated by trained and naive panels. The GC-MS results indicated that the composition of the volatile components of rice was complicated and no single volatile compound contributed to the characteristics of rice aroma. Fourteen attributes were developed using modified quantitative descriptive analysis and evaluated with line scaling method. The 60C samples were higher in hot-steam-bread aroma, corn aroma, corn-leaf aroma and brown-rice aroma, while the 18C samples were higher in cold-steam-bread aroma and fermented-sour aroma. Compared to the other varieties, the TC Sen 10 was uniquely higher in plastic aroma, sulfur aroma and gasoline aroma. As expected, hedonic results showed that naive panelists preferred the overall aroma perception of the 60C samples. The relationship between the volatile compounds and descriptive attributes is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00113.x
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  • 85
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    THE EFFECT OF SALT REDUCTION ON TASTE PLEASANTNESS IN COOKED‘BOLOGNA-TYPE’SAUSAGES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study's objective was to study how much the salt (NaCl) content of cooked sausage can be reduced without violating the perceived taste pleasantness. The 34 assessors evaluated seven cooked sausages made with added salt concentrations of 1.05; 1.20; 1.35; 1.50; 1.65; 1.80 and 1.95%. A relative-to-standard scale was used for rating the saltiness and taste pleasantness. The saltiness and pleasantness intensity of different salt concentrations was rated against a reference sausage, which contained 1.5% added salt. A reference sample was also hidden among the samples. The assessors were able to rank sausages based on the saltiness into the right order. Based on taste pleasantness, there was no significant difference between the sausages made with 1.35; 1.50; 1.65; 1.80 or 1.95% added salt (p〉0.05). Several differences were, however, detected among the saltiness levels. The results of this study suggest that it might be possible to reduce the salt content of cooked sausage to 1.35% added salt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00116.x
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  • 86
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    THE EFFECT OF INFORMATION RELATED TO FAT CONTENT AND TASTE ON CONSUMER RESPONSES TO A REDUCED-FAT FRANKFURTER AND A REDUCED-FAT CHOCOLATE BAR (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of product information on responses to frankfurter sausages and chocolate bars were studied by comparing sensory and hedonic ratings in two conditions: blind tasting and tasting with information present. Furthermore, the effect of information alone was investigated by having the subjects rate the expected sensory and hedonic intensities of the products on the basis of packages with different claims. Three groups of subjects were tested by giving them different information: The basic group (no added claims, n=31), the reduced-fat group (products claimed to have reduced-fat, n=29) and the flavorful group (products claimed to have full meat/chocolate flavor, n=31). Product information increased the rated pleasantness of the frankfurter in all three information groups compared to the blind ratings. The information did not affect the pleasantness of the chocolate bars. The expected attribute intensities of the frankfurters and chocolates were rated lower by the reduced-fat group than by the other groups. Overall, the effect of product information was more clearly seen in ratings of sensory attributes than in pleasantness ratings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00103.x
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  • 87
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    SENSORY EVALUATION BASED ON VERBAL JUDGMENTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies of the repeatability and the homogeneity of expert panel scores in sensory profiling show that lasting and reliable evaluations of food products are difficult to obtain: strong inter- and intra-individual differences are commonly observed. Our hypothesis is that this variability is due to quantification methods that consist of asking panelists to furnish quantitative values (by attributing a numerical point to perceived intensity) and that using natural language in the form of verbal judgements in a hierarchical tree would allow improving the reliability of sensory evaluations. This hypothesis was tested by comparing a numerical value scale and a specific hierarchical semantic scale that subjects devised themselves prior to the experiment. The products (chocolate dessert creams) were evaluated using each of the two methods. The results show that the capacity to discriminate between products is better when verbal judgements are used. We discuss the advantages of hierarchical semantic scales for sensory profiling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00106.x
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  • 88
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    SENSORY ANALYSIS OF BURGUNDY PINOT NOIR WINES: A COMPARISON OF ORTHONASAL AND RETRONASAL PROFILING (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 14 (1999), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical discriminant analysis on the data confirmed that panelists could well differentiate groups of wines from the same winemaker, probably corresponding to different style of winemaking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00107.x
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  • 89
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    THE INFLUENCE OF NUTRITIONAL FACTORS ON SYNTHESIS OF SALMONELLA TOXIN (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00425.x
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  • 90
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    SELECTIVE USE OF MICROBIOLOGICAL PROCEDURES FOR IDENTIFICATION OF ETIOLOGIC AGENTS OF DIARRHEAL ILLNESS (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00418.x
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  • 91
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    DETERMINATION OF THE EFFECTIVENESS OF NOVOBIOCIN ADDED TO TWO AGAR PLATING MEDIA FOR THE ISOLATION OF SALMONELLA FROM FRESH MEAT PRODUCTS (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00420.x
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  • 92
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    SUITABILITY OF CYNOMOLOGUS MONKEYS (MACACA FASCICULARIS) FOR STAPHYLOCOCCAL ENTEROTOXIN BIOASSAY (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00421.x
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  • 93
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    DEATH KINETICS OF ESCHERICHIA COLI IN A COMBINED TREATMENT WITH HEAT AND MONOLAURIN (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00410.x
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  • 94
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    COMPARISON OF ANTIMICROBIAL ACTIONS OF MONOLAURIN AND SORBIC ACID (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00413.x
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  • 95
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    EFFECT OF SANITIZERS ON LISTERIA MONOCYTOGENES ATTACHED TO LATEX GLOVES (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00163.x
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  • 96
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    INABILITY OF HEAT STRESS TO AFFECT SENSITIVITY OF LISTERIA MONOCYTOGENES TO PEDIOCIN IN PORK (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00160.x
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  • 97
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    COMPARISON OF MARGIN OF SAFETY BETWEEN SENSORY SPOILAGE AND ONSET OF CLOSTRIDIUM BOTULINUM TOXIN DEVELOPMENT DURING STORAGE OF MODIFIED ATMOSPHERE (MA)-PACKAGED FRESH MARINE COD FILLETS WITH MA-PACKAGED AQUACULTURED FISH FILLETS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: The margin of safety between shelf-life (onset of sensory spoilage) and potential time to toxin production by Clostridium botulinum type E in retail type packages of fresh marine cod fillets packaged in high barrier film under selected atmospheres [100% air, a modified atmosphere (MA) containing 75% CO2:25% N2, and vacuum] and stored under refrigeration (4C) and temperature-abuse conditions (8 and 16C) was investigated. Margin of safety data of MA-packaged marine cod fillets was also compared with MA-packaged aquacultured tilapia, catfish, and salmon fillets. Sensory spoilage preceded onset of toxin presence for the marine cod fillets packaged in any of the atmospheres and storage temperatures tested. At 4C, none of the marine cod fillets packaged in either atmosphere developed toxin, even 20 days after spoilage, as determined by sensory characteristics. During storage at refrigeration and mild (8C) temperature-abuse conditions, MA-packaged marine cod showed a greater margin of safety compared to aquacultured tilapia, catfish, and salmon packaged under the same atmospheres and conditions. Fat content appeared to potentially influence the margin of safety in MA-packaged aquacultured fresh fish fillets during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00243.x
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  • 98
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    COMPARISON OF CHLORINE WITH AN IODINE-BASED COMPOUND ON EGGSHELL SURFACE MICROBIAL POPULATIONS IN A COMMERCIAL EGG WASHER (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Microbial contamination of egg shells is of great importance in the commercial production of table eggs. The objective of this project was to determine the effectiveness of an iodine-based disinfectant (IBD) on the microbial population of eggshell surfaces under simulated industry egg processing conditions with a commercial egg washer used as the delivery system for sanitizers. Recirculated egg washer water containing 3.69–5.81 log colony-forming units (CFU)/mL aerobic organisms and 2.02–2.47 g/L total dissolved solids (TDS) was obtained from a commercial egg processing facility and used to simulate conditions found in the commercial egg industry. Sanitizing treatments consisted of distilled deionized water (DDW), IBD, and chlorine (CL; 200 ppm). Enumeration of aerobic plate populations indicated that IBD and CL treatment significantly (p 〈 0.05) decreased microbial populations on the shell compared to DDW treatment when egg wash water TDS were lower (2.02 – 2.03 g/L) and wash water aerobic plate counts (APC) were higher (5.05 – 5.85 log CFU/mL). When egg wash water TDS was higher (2.47 g/L) and wash water APC were lower (3.69 log CFU/mL) sanitizers were not effective in reducing egg shell microbial populations. No difference in egg shell APC counts was detected between the IBD and CL. In a second trial, cycloheximide or tetracycline amendments were added to media to test the effectiveness of the treatments on either mold and fungi or bacteria alone. When wash water TDS were higher (2.44–2.46 g/L) the sanitizers were again less effective against bacteria compared to samples from lower TDS while fungal populations did not show any significant differences among the treatments. It was concluded from this study that the IBD is an effective sanitizer when used in conjunction with a commercial egg washer but potential efficacy is dependent on the level of TDS in the egg wash water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00244.x
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  • 99
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    IMMUNOLOGICAL AND CYTOPATHOGENIC PROPERTIES OF LISTERIA MONOCYTOGENES ISOLATED FROM NATURALLY CONTAMINATED MEATS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Meat products have been implicated as the potential source of Listeria monocytogenes infection in humans. Here, we investigated the incidence of this organism in raw beef and poultry meat products and assessed their biochemical, immunological and cytopathogenic properties. Forty meat samples (20 beef and 20 poultry) were analyzed and the isolates were tested for sugar fermentation, hemolysin production, phospholipase activity, serotype profile, abilities to react with Listeria-specific monoclonal antibodies (MAbs) EM-7G1 and C11E9, and cytotoxic effects on hybridoma Ped-2E9 cells. Thirteen (6 beef and 7 poultry) meat samples (32.5%) were positive for L. monocytogenes. A total of 276 Listeria isolates were obtained, of which 182 (66%) were confirmed to be L. monocytogenes, 80 (29%) were L. innocua, 12 (4.3%) were L. welshimeri and 2 (0.7%) were identified as L. grayi. Fifty six percent of the L. monocytogenes isolates were serotype 4, while 42% were serotype 1, and 2% were untypeable. All but two L. monocytogenes isolates were hemolytic and phospholipase positive (99%). In the ELISA assay, MAb C11E9 showed reaction with L. monocytogenes isolates from all 13 positive meat samples (100%), while MAb EM-7G1 reacted positively with 12 of 13 positive meat samples (92.3%). Hemolysin-positive L. monocytogenes isolates were cytopathogenic to Ped-2E9 cells, while hemolysin-negative strains showed no effect. This study demonstrated that 32.5% of commercially purchased raw meat products were contaminated with cytopathogenic L. monocytogenes strains, and could be a potential source for infection in susceptible populations if these meats were not processed or cooked properly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00245.x
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  • 100
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    EDIBLE COATING AS PRESERVATIVE CARRIERS TO INHIBIT YEAST ON TAIWANESE-STYLE FRUIT PRESERVES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 19 (1999), 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: Edible coatings composed of methyl cellulose, glycerol, and fatty acid (stearic acid or palmitic acid) were tested as the preservative carriers for inhibition of surface microbial growth on Taiwanese-style fruit preserves. These intermediate moisture foods, preserved by high sugar concentrations, spoil mainly by osmophilic yeasts growing on the surface. Two types of fruit preserves (Ten-shing mei and Ching-shuan mei) prepared from plum were covered with edible coatings containing benzoic acid. Two osmophilic yeasts (Zygosaccharomyces rouxii and Zygosaccharomyces mellis) were used as testing microorganisms. Yeast growth was inhibited when both fruit preserves contained 50–100 μg of benzoic acid (per gram). Furthermore, fruit preserves covered with edible coating showed no differences compared to uncoated samples in sensory evaluation. The results suggested that edible coating could serve as food additive carriers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1999.tb00236.x
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