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  • Articles  (20,980)
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  • 1995-1999  (11,052)
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  • 1
    Electronic Resource
    Electronic Resource
    Computerising the Stock Exchange: a comparison of two information systems (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Two large scale IS projects are examined using the differentiators of size, technology and structure. They serve to explain the very different outcomes of the Taurus project and Crest equity settlement system and may therefore provide a basis for understanding other IT applications development projects within the financial services sector.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00025
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  • 2
    Electronic Resource
    Electronic Resource
    Growth diversity amongst innovative and technology–based new and small firms: an interpretation (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Innovative and technology-based new and small firms have been the focus of rapid growth expectations, but the empirical evidence shows modest growth is the norm amongst such firms. This article provides an interpretation of the development of these firms which is intended to highlight some of the diversity which exists within this population of firms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00027
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  • 3
    Electronic Resource
    Electronic Resource
    The growth of small high-tech firms: destinies and destinations of Innovation Centre ‘graduates’ (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Considerable attention has been paid in recent years to the activity of innovation or technology centres and to their role in nurturing small firms. There is relatively little systematic evidence on the survival and performance of such firms, either during or after their tenancy of these centres. This article reports the preliminary findings of a survey of over fifty companies which ‘graduated’ from St John’s Innovation Centre in Cambridge over the first eight years of its existence.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00026
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  • 4
    Electronic Resource
    Electronic Resource
    Strategic and HRM aspects of kaizen: a case study (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: This article presents a case study of a kaizen in a UK diesel engine manufacturer. Kaizen is explained as an emergent strategy; its effective-ness in reducing costs is explained by its effects on the effort bargain and by the organisation of the work standardisation task. Kaizen–related changes, perceptions of the employees, and its effects of the competitive position of the firm are reviewed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00028
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  • 5
    Electronic Resource
    Electronic Resource
    Technology, culture and craft: job tasks and quality realities (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Labour process writers tend to view the use of non-discretionary job tasks in Japanese style manufacturing as a form of de-skilling. The authors argue that the limits of human accuracy and the statistical realities of sequential production make non-discretionary job tasks a necessary condition for high quality engineered products. Cultural and scale barriers to achieving this condition are identified and analysed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00029
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  • 6
    Electronic Resource
    Electronic Resource
    Index to Volume 12, 1997 (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00032
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  • 7
    Electronic Resource
    Electronic Resource
    In This Issue (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00017
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  • 8
    Electronic Resource
    Electronic Resource
    Book Reviews: edited by Wlodymyr Maksymiw (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Shaping Women's Work: Gender, Employment and Information Technology. J. Webster Information Space. A Framework for Learning in Organizations, Institutions and Culture. Max H. Boisot The Industrial Craftsworker: Skill, Managerial Strategies and Workplace Relations. Peter Cook Towards a Competent Workforce. Bob Mansfield and Lindsay Mitchell Restructuring Within a Labour Intensive Industry. I. M. Taplin and J. Winterton (eds) Employee Participation in Europe. Herman Knudsen Technology Strategy for Business. David Ford and Mike Saren
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00031
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  • 9
    Electronic Resource
    Electronic Resource
    New technology and industrial relations in United States and Australian shipping (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: This article examines the labour implications of technology transfer and diffusion in American and Australian shipping. The authors argue that technology innovation and transfer has been inhibited in these two cases by a range of factors including public policy and trade union behaviour. The authors’ findings are related to general models of the impact of technology on labour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00030
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  • 10
    Electronic Resource
    Electronic Resource
    E-mail as a Weapon in an Industrial Dispute (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: The case study on which this article is based describes a two-and-a-half month long strike of Israeli academic staff members. During the strike, e-mail was used as the major means of communication between the strikers. Analysis of the e-mail messages demonstrates that e-mail served as a secret weapon, enabling the strikers to succeed in what was presumed to be a hopeless battle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00018
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  • 11
    Electronic Resource
    Electronic Resource
    Changing the Balance? Taylorism, TQM and Work Organisation (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Here the author examines change to work organisation in a large domestic appliance factory over a twenty-five year period. After work study engineers attempted to improve the efficiency of assembly workers, the company more recently, has encouraged shopfloor workers to analyse their own activities utilising techniques associated with TQM.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00019
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  • 12
    Electronic Resource
    Electronic Resource
    Microelectronics in the Clothing Industry: Firm Strategy and the Skills Debate (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: This article examines the impact of CAD/CAM on the UK clothing industry. It questions the extent to which computerisation has led to a greater choice over production strategy and argues that upskilling has not occurred.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00021
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  • 13
    Electronic Resource
    Electronic Resource
    E-mail, Power and the Constitution of Organisational Reality (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: To many observers, the introduction of electronic mail into a business organisation is an undramatic affair which is likely to have little impact beyond that on intra-organisational communication. Using insights from actor-network theory, this article demonstrates the more insidious and far-reaching impact of electronic mail on organisational power relations, knowledge and employee behaviour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00020
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  • 14
    Electronic Resource
    Electronic Resource
    In This Issue (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00024
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  • 15
    Electronic Resource
    Electronic Resource
    New Technology and the New Man: Mass Production and Information Technology in Paper Mills (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: The experiences of men working in a computer-mediated workplace in Ontario are contrasted with men employed in a mass production paper mill in Qu"bec in order to analyse the association between technological change and male subcultures. Both statistical and interview data were used in this study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00022
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  • 16
    Electronic Resource
    Electronic Resource
    Book Reviews (1997)
    Oxford, UK and Boston, USA : Blackwell Publishers Ltd
    New technology, work and employment 12 (1997), S. 0 
    Details
    ISSN: 1468-005X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Sociology , Economics
    Notes: Clark, Jon, Managing Change and Innovation: People, Technology and StrategyCasey, Catherine, Work, Self and Society-After IndustrialismGrint, Keith, Gill, Rosalind, The Gender Technology Relation: Contemporary Theory and ResearchPhizacklea, A, Wolkowitz, C, Homeworking Women: Gender, Racism and Class at WorkHarding, R, Technology and Human Resources in their National Context: a study of strategic contrastsTaplin, I, M, Winterton, J, Restructuring Within a Labour Intensive IndustryLee, Eric, The Labour Movement and the Internet. The New Internationalism
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/1468-005X.00023
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  • 17
    Electronic Resource
    Electronic Resource
    CONSUMER ATTITUDE AND AWARENESS TOWARDS FOOD-RELATED HYGIENIC HAZARDS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 objective of this study was to investigate awareness and attitude regarding food-related hygienic practices in the home. For this purpose and within a sanitary education program in pricary schools in a town of Central Italy, a questionnaire was used to collect information from parents of pupils. The questionnaire included questions in four major areas: personal hygiene and cleaning up procedures; meal preparation; food storage; and knowledge of key terms and concepts pertaining to food safety. Analysis of 183 questionnaires showed either risk of cross contamination, improper thawing of food, or inadequate storing and reheating of cooked foods during home food preparation and storage practice. Particularly, 73% of respondents thawed large pieces of frozen food at room temperature; 89% did not reheat cooked food after it had been stored; 75% stored raw meat and poultry in the upper shelves of refrigerators. Precise information on the lack of food safety practices will facilitate the development of proper consumer education programs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00188.x
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  • 18
    Electronic Resource
    Electronic Resource
    MICROBIOLOGICAL STUDIES ON A NIGERIAN MAIZE PRODUCT, KWOKA, SUPPLEMENTED WITH SOYBEAN (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: Microbiological studies on a popular maize product (kwoka) with or without a soybean supplement (20 or 30%) were carried out during production and storage at 26–32C. Soybean -supplementedproduct had greater microbial diversity and higher populations than the unsupplemented control. The diversity was most evident at the slurry stage (blended mixture before steaming) which contained ten different microbial genera including Aspergillus, Enterobacter, Bacillus, Lactobacillus, Micrococcus and Pediococcus. A dramatic decrease occurred after steaming which killed most of the molds and Gram-negative bacteria. However, within 1 day of storage, a sharp increase was observed in the microbial population of all samples and maximum load occurred in 20% soybean supplemented “kwoka” at the end of storage. The microbiota became less diverse with storage and was dominated by Bacillus, Lactobacillus and Micrococcus. packaging of ‘kwoka’ in traditional leaves was microbiologically inferior to polyethylene packaging. Changes in the acidity of 30% supplemented ‘kwoka’ were less dramatic compared to the other products. The lactics were primarily responsible for the spoilage of the products (especially the 20% supplemented) after approximately 3 days of storage at tropical ambient temperature of26–32C.; Accepted for Publication August 8, 1997
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00192.x
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  • 19
    Electronic Resource
    Electronic Resource
    EFFECT OF GAMMA IRRADIATION ON THE LIPID PEROXIDATION IN CHICKEN, LAMB AND BUFFALO MEAT DURING CHILLED STORAGE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: Chicken, lamb and buffalo meat were subjected to low-dose gamma irradiation (2.5 kGy) and stored at 0–3C. Lipid peroxidation in terms of thiobarbituric acid (TBA) number and carbonyl content were monitored during storage. While irradiated meat showed slight increase in TBA number and carbonyl content on storage as compared to nonirradiated meat, this did not affect the sensory qualities of meat. Free fatty acid content decreased markedly on irradiation. Irradiated meats were microbiologically safe and sensorily acceptable up to 4 weeks in the nonfrozen state (0–3C) while nonirradiated meat had a shelf-life of less than 2 weeks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00195.x
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  • 20
    Electronic Resource
    Electronic Resource
    AN EXPERIMENTAL STUDY IN CONSUMERS' WILLINGNESS-TO-PAY FOR AN IRRADIATED MEAT PRODUCT (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: In a nonhypothetical laboratory experiment, participants were willing to pay an average of $0.71 for the right to exchange a typical meat sandwich for a sandwich irradiated to eliminate the potential risk of foodborne bacteria. Forty-one of sixty participants (68.3%) were willing to pay some positive amount. Tobit analysis was used in order to allow for the fact that Willingness To Pay (WTP) was censored at zero. WTP was interpreted as the demand for irradiation to control foodborne disease. A positive WTP was interpreted as acceptance of irradiation. The aggregated WTP greatly exceeds the estimated direct costs of foodborne disease, and the estimated costs of irradiation for many food products. There was a positive relationship between WTP and the perceived risk of foodborne disease, and a negative relationship between WTP and years of education.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00186.x
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  • 21
    Electronic Resource
    Electronic Resource
    EFFECT OF TRISODIUM PHOSPHATE ON LISTERIA MONOCYTOGENES ATTACHED TO RAINBOW TROUT (ONCORHYNCHUS MYKISS) AND SHRIMP (PENAEUS SPP.) DURING REFRIGERATED STORAGE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 potential of using trisodium phosphate (TSP) to reduce bacterial populations in fresh fishery products was explored since TSP has recently been approved by USDA for its usage in poultry processing to eliminate Salmonella contamination. Fresh headed shrimp and rainbow trout fillets were inoculated with L. monocytogenes before dipped in tap water, 10% TSP, or 20% TSP solutions and overwrap-packaged. Surface pH values, psychrotrophic plate counts, and L. monocytogenes counts of inoculated shrimp and trout fillets were determined after 0, 3, 6, and 9 days of storage at 4C. The TSP treatment resulted in relatively high residual surface pH values (11–12) initially in both shrimp and trout fillets. Compared to tap water dipping, TSP treatment did not significantly reduce psychrotrophic or Listeria populations in shrimp. However, the 20% TSP treatment significantly (p 〈 0.05) lowered 0-day psychrotrophic and L. monocytogenes counts of trout fillets and remained effective for 6 days during storage at 4C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00174.x
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  • 22
    Electronic Resource
    Electronic Resource
    DETECTION OF THE VIABLE BUT NONCULTURABLE STATE IN ESCHERICHIA COLI O157:H7 (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1997), 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: Enterohemorrhagic Escherichia coli O157:H7 (EHEC) is recognized as a frequent cause of gastroenteritis ranging from mild to severe bloody diarrhea. The Shiga-like toxin produced by EHEC can result in hemolytic uremic syndrome, now the major cause of acute kidney failure in children in the United States. Inadequately cooked beef is most commonly implicated in the transmission of EHEC, although only a small fraction of cattle appear to harbor the organism. In several studies EHEC positive herds were detected only in the summer months correlating with the occurrence of human infections. Numerous E. coli strains have been shown to enter a viable but nonculturable (VBNC) state as a result of environmental stresses, including low temperature. Using traditional plating methods and the BacLight Molecular Probe, we monitored EHEC strains incubated in river water (RW) and artificial sea water (ASW) at temperatures of 5C and 25C for their entry into the VBNC state. EHEC strains remained culturable for over 40 days in both ASW and RW incubated at 25C. In ASW, these levels were higher than a non-EHEC control. At 5C, the number of culturable EHEC cells dropped gradually in both RW and ASW. Using the BacLight Molecular Probe, we were able to demonstrate that these cells, though not culturable, were viable indicating entry into the VBNC state. Our study suggests that temperature and not salinity is the primary signal for entry into this state.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00166.x
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  • 23
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    Electronic Resource
    INACTIVATION OF ESCHERICHIA COLI O157:H7 BY THE COMBINATION OF ORGANIC ACIDS AND PULSED ELECTRIC FIELD (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1997), 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: Inactivation of Escherichia coli O157:H7 by pulsed electric field, benzoic or sorbic acid, alone or in combination was investigated. When the cells of E. coli O157:H7 were suspended in 10% glycerol and treated with a single highvoltage (12.5 kv/cm) electric pulse at 25C, the count decreased by 1.1–1.6 log10 CFU/mL. Presence of benzoic and sorbic acid (1000 ppm) in the suspending medium, at pH 3.4 without electric treatment, decreased the count by 1.9–2.5 and 0.6–1.1 log, respectively. A synergistic killing effect between the high electric pulse and organic acid was observed at pH 3.4, but not at pH 6.4. When the cell suspension of E. coli O157:H7 was treated with five electric pulses in the presence of benzoic or sorbic acid at pH 3.4, the count decreased by 5.6 and 4.2 logs, respectively. Inactivation of the pathogen by combinations of electric pulse and organic acid was enhanced by an increase in temperature, field strength, and number of electric pulses, Inactivation was greater when the cells were suspended in ionic suspending media (0.1% NaCl or 5mM phosphate buffer) than in nonionic media (10% glycerol or 1% sucrose).
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00169.x
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  • 24
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    Electronic Resource
    CHANGES IN THE PERCEIVED TEXTURAL PROPERTIES OF CHEDDAR CHEESE DURING MATURATION (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The perceived textural attributes of an English Cheddar were measured by a trained panel at various intervals during ripening, including those corresponding to mild and medium maturation times for this variety. The moisture content and pH were also monitored. After the recommended ripening period of 50 weeks the matured cheese was significantly less springy, firmer, harder, crumblier and creamier, indicating that textural attributes are related to the age of the Cheddar. Measures beyond the recommended maturation period revealed further significant differences. Comparisons of the measures taken at mild, medium and full maturity also revealed differences in the textural properties of the different classes of Cheddar. Significant correlations (p ≥0.01) between pH and springiness, crumbliness by fingers and creaminess suggested a strong relationship between these textural attributes and the extent of proteolysis. The results of this study revealed a strong relationship between age and the textural attributes of cheddar when restricted to one particular variety.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1997.tb00066.x
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  • 25
    Electronic Resource
    Electronic Resource
    Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-α-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at 〉 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4°C for 7 days or longer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15014.x
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  • 26
    Electronic Resource
    Electronic Resource
    Xanthan Gum Effects on Solubility and Emulsification Properties of Soy Protein Isolate (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 xanthan gum (XG) on solubility and emulsifying properties of soy protein isolate (SPI) was evaluated. The solubility of SPI was increased by addition of XG (p 〈 0.05). The emulsifying activity of SPI-XG was 4 times higher than that of SPI or XG alone (p 〈 0.05) and similar to that of bovine serum albumin (BSA) (P 〉 0.05). The emulsifying stability of SPI-XG dispersions was respectively 3 and 2 times higher than that of SPI and BSA (p 〈 0.05). The solubility and emulsifying properties of SPI-XG dispersions were stable over a wide range of pH (3.0 to 9.0), ionic strength (0.1 to 1.0M NaCl), and heat (85°C, 1 hr).
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    Chemical Characteristics and Storage Stability of Pickled Garlic Prepared Using Different Processes (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Three processes for preparing peeled pickled garlic were studied: (P) packing directly with an acidified brine, followed by pasteurization (90°C, 8 min); (B) blanching with hot water (90°C, 15 min) before packing, followed by a preservation treatment (pasteurization, preservatives + refrigeration); and (MB) same as B, except that microwave blanching was used (120g garlic cloves, 825W, 1.5 min). All products were microbiologically stable but fructans were hydrolyzed during storage at 27°C. A green pigment was also apparent in (P). Products from (B) or (MB) had better quality than that from (P). Most stable and best quality products resulted from the blanching treatments and water blanching resulted in the product with best color.
    Type of Medium: Electronic Resource
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  • 28
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    Modeling the Contribution of Sugars, Ascorbic Acid, Chlorogenic Acid and Amino Acids to Non-enzymatic Browning of Potato Chips (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 contribution of potato constituents to color development in fried chips was evaluated using model systems. Soluble constituents of potato slices were removed using water and ethanol. Leached slices were infiltrated with pH 6.2 solutions containing sucrose, reducing sugars (glucose and fructose), ascorbic, chlorogenic and amino acids (asparagine and glutamine) in quantities typical for potatoes. Infiltrated slice composition was evaluated by HPLC. Slices were fried and the color measured. Reducing sugars showed linear association with L* and hue angle and quadratic relationship with chroma of chips. Ascorbic acid affected chip color at low reducing sugar levels (40 mg/100g tuber); sucrose also contributed to chip color development.
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    Temperature Measurement of Foods Using Chemical Shift Magnetic Resonance Imaging as Compared with T1-weighted Temperature Mapping (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: A method based on change in proton precession frequency with temperature was compared with temperature measurement by T1-weighted imaging. Temperature maps of a gel, and of cooked and raw red potatoes were developed during heating from 20 to 60°C. To measure change in proton precession frequency, a steady state free precession sequence allowed 2-dimensional acquisitions in 8 sec with spatial resolution of 0.88 mm2. Temperature resolution with chemical shift imaging, ranged from 0.3 to 3°C, decreasing with increasing temperature due to a decrease in signal to noise ratio. The difference by this method and thermocouples was 〈 5°C. T1-weighted spin-echo images showed artifacts due to an inhomogeneous T1 distribution within the potatoes, indicating chemical shift was more reliable for inhomogeneous foods.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15026.x
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  • 30
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    Micro-scale Method for Determining Foaming Properties of Protein (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: A 5% protein suspension (4 mL) was whipped in a modified 50-mL centrifuge tube using a tissumizer equipped with a flat-bottom generator. Drainage time at 50% liquid weight and the weight of the foam formed/unit volume were used for calculating foam stability and foam overrun, respectively. The foaming properties of a variety of milk proteins were determined using this method. This method distinguished differences in foaming properties among the proteins. Values for overrun confirmed published results. Compared with standard methods, this method required much less sample (about 1/20) and less measuring time (about 1/5 to 1/10).
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  • 31
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    Structure-Mechanical Properties of Heat-Induced Whey Protein/Cassava Starch Gels (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Structure-mechanical properties of heat-induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot-stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) of pure WPI and CS gels followed a power dependence with concentration. ACT confirmed that reinforcement occurred when CS was added at 10–25% of total solids. HSVM revealed that CS granules swelled first, removed water from the system and concentrated the WPI solution that gelled later. Reinforced gels had a continuous WPI phase filled with swollen CS granules. A modified Takayanagi model accounting for water redistribution during gelatinization accurately fitted the mechanical properties of these gels.
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    Piezoelectric Biosensor for Detection of Salmonella typhimurium (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: A flow injection analysis (FIA) system was developed based on a piezoelectric biosensor for detection of Salmonella typhimurium. The anti-Salmonella spp antibody was immobilized onto the gold electrode coated quartz crystal surface through a polyethylenimine-glutaraldehyde (PEG) technique and dithiobis-succinimidyl propionate (DSP) coupling. The PEG technique proved more successful for FIA applications than the DSP coupling. The biosensor had responses of 23–7 Hz in 25 min when the PEG immobilization technique was employed, with R20.94 for Salmonella typhimurium concentrations of 5.3.105 to 1.2.109 CFU/mL.
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    Endogenous Mycoflora of Gable-top Carton Paperboard Used for Packaging Fruit Juice (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Studies were undertaken to isolate and identify filamentous fungi from gable-top cartons used for fruit juice packaging. All containers studied were food-grade, gable-top cartons composed of paperboard with various laminants and coextruded layers. Paperboard fibers from surface sterilized pieces of blank (unfilled) cartons harbored 40 species of 14 genera and 6 Mycelia Sterilia isolates. A parallel study of juice-filled cartons revealed 10 filamentous species and 3 Mycelia Sterilia isolates from deteriorated areas of the paperboard cartons. Three of 9 juice-filled cartons contained mycelial mats of Penicillium biforme and Penicillium spinulosum within the juice. These two species were also isolated from the paperboard.
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    Sensory and Physical Characteristics of Reduced-Fat Turkey Frankfurters with Modified Corn Starch and Water (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Twenty formulations for turkey frankfurters were evaluated using 2.379 to 6.621% modified corn starch and 20.93 to 35.07% water. Cooked frankfurters were evaluated by a descriptive panel. Internal color, compression, percentages fat and moisture, purge loss, and pH were measured. Levels of starch and water affected percentages of fat and moisture of the batter. Frankfurters with low levels of starch were more yellow, firmer, and not as cohesive as those with high levels. Frankfurters with high levels of water were softer, lighter in color, and juicier than those with less water. Increased levels of starch and water maximized organ meat/metallic flavor. For optimal sensory and physical attributes, the predicted levels should be starch 2.3% and added water 33.6%.
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    Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: A model system was used to examine kinetics of formation of polar heterocyclic amines by heating the precursors creatinine, glucose and amino acids in proportions similar to those in bovine meat but at higher concentrations. Formation of heterocyclic amines was studied between 150 and 225°C for 0.5–120 min, depending on temperature. Heated samples were subjected to solid phase extraction and HPLC analysis, with photodiode array detection for identification and quantification of heterocyclic amines. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were identified. A first-order reaction model and the Eyring equation were fitted to the formation of polar heterocyclic amines to obtain rate constants and their temperature dependence.
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    Measuring Texture of Crackers with a Multiple-point Sheet Sensor (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: A multiple-point sheet sensor was used to observe the distribution of pressure on the surface during fracture of food. This multiple-point measurement was compared with a single-point measurement of uniaxial compression for crackers with different water activities. Textural characteristics were clearly reflected in the pressure distribution data successively detected by the multiple-point sensor. Little pressure distribution appeared during compression of a homogeneous sample. Crackers with low water activity showed a wide pressure distribution both with time and at different positions. The multiple-point measurement directly determined textural differences caused by the mechanical and geometrical properties of the crackers.
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    Composition and Stability of Goat Meat Patties as Affected by Breed Type and Feeding Regimen (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Ground meat patties were made using knife-separable lean (frozen-thawed) composites from meat-type (Spanish, Spanish Boer) goats assigned to two feeding regimens (feedlot or range) and fiber-type (Angora, Spanish Angora) goats assigned to the feedlot regimen. Weight losses from pan-frying (mainly moisture loss) were 17.7 to 21.6%. Range meat-type goat samples had a higher proportion of total saturated fatty acids than the feedlot counterparts. After refrigerated storage, raw or cooked patties (aerobically packaged) from the range goats had lower TBA values than those from the feedlot goats. At – 20°C, all samples, raw or cooked, exhibited low TBA values throughout 120 days of storage.
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  • 38
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    Gelation of Egg White Proteins as Affected by Combined Heating and Freezing (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Combined effects of preheating (60°C, 0 ∼ 30 min) and freezing (– 10 or –20°C, 20 hr) on the gelation of dried egg white induced by reheating (80°C, 30 min) were examined in comparison with those of refrigerating (5°C, 20 hr). Refrigeration consistently induced harder gels, while freezing resulted in either harder or softer gels. Results of soluble protein content, turbidity, SDS-PAGE and gel filtration indicated that the unfolded and aggregated levels of ovotransferrin, caused by the cooperative effects of preheating and freezing or refrigerating, mainly determined the characteristics of gel properties.
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  • 39
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    Fat Content of Milk and Cream and Effects on Fat Globule Stability (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Milk fat globules with crystalline fat content were sheared in defined flow conditions in order to ascertain the critical strain rate, which led to destabilization of the fat globules. Based on a fluid-mechanical model which considered the influence of the dispersed phase, a critical shear rate was defined. The model predicted a linear decrease in destabilization shear rate coupled with an increase in fat volume concentration. This interrelationship was confirmed in experiments. Fat globule stability, as related to shear strain rate, increased at decreasing temperatures. Critical shear rates for milk and cream should be calculated at a fat content not exceeding 45% for temperatures between 5 and 20°C. Any motion at higher fat content had a destabilizing effect on fat globules.
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  • 40
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    High-Pressure-Freezing Effects on Textural Quality of Carrots (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Raw or 3 min blanched carrots were pressurized for 45 min at −18°C ∼–20°C and then thawed at 20°C. When carrots were frozen at 100Mpa (ice I), firmness decreased and strain increased. Textural values of carrots pressurized at 200MPa (liquid), 340MPa (ice III), 400MPa (ice V) at ca. –20°C were acceptable. When pressure was increased above 500MPa, the strain increased. Release of pectin and histological damage in carrots pressurized at 200, 340 and 400MPa were less than carrots frozen at 100 and 700MPa (ice VI). After pressurization at 200 and 340MPa at —20°C, carrots were stored in a freezer (–30°C). Firmness decreased and strain increased, but textural values were higher and histological structure were more intact than those frozen at –30°C (0.1MPa) then stored. Thus, high-pressure-freezing at 200, 340 and 400MPa appeared to be effective in improving both the texture and histological structure of frozen carrots.
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  • 41
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    Handling Stress and Storage Temperature Affect Meat Quality of Farmed-raised Atlantic Salmon (Salmo Salar) (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Salmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3°C for 9 days were compared. Handling stress led to lower muscle phosphocreatine (p〈0.001), adenosine-5′-triphosphate (p〈0.05) and shorter pre-rigor period. Storage temperature affected external quality index, white muscle pH and K-value (degradation products of ATP). Stress produced a softer fillet (p〈0.001). A lower breaking strength (p〈0.01) was found in fish stored at 0.4°C. Sensory tests distinguished the control/stress groups within the 0.4°C chilling regime and the 0.4°C/3.3°C chilling groups within the control regime. Stress caused a lower score for texture (p〈0.05) both at 0.4 and 3.3°C and for odor at 3.3°C in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.
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    Fermentation and Properties of Calcium-fortified Soy Milk Yogurt (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Calcium-fortified soy milk yogurt containing 190 mg calcium/100g was produced and evaluated for textural and microstructural properties. The soy milk base contained 10% full fat soy flour, 2.25% soy protein isolate, 2.75% high fructose corn syrup, 1.55% calcium lactogluconate, and 1.25% potassium citrate. The mixture was heated 5 min at 80°C, cooled to 42°C, and inoculated with yogurt cultures. Calcium-fortified soy milk required a higher rate of inoculation (5%) than non-fortified soy milk (2.5%) and had higher titratable acidity and more syneresis. Calciumfortified soy milk yogurts showed comparable gel strength with that of commercial regular yogurt. Gels from nonfortified soy milk yogurts were hard and brittle. Addition of calcium did not significantly affect microstructure of the yogurts.
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    Phenoloxidases in Portabella Mushrooms (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Tyrosinase, laccase, and peroxidase activities were detected in crude extracts from commercial Portabella mushrooms. Tyrosinase was present in larger amounts than either laccase or peroxidase. Catechol showed the greatest activity as a substrate for tyrosinase while diaminobenzidine was found to be a good substrate for estimating laccase and peroxidase activity. Two tyrosinase and three laccase isoforms were detected after native electrophoresis. At least 10 tyrosinase isoforms were observed after isoelectric focusing. The distribution of these forms varied in different tissues. Browning reactions in Portabella mushrooms are a result of tyrosinase rather than laccase or peroxidase.
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    Retention of Oxytetracycline Residues in Cooked Channel Catfish Fillets (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Catfish (mean body weight 0.87 kg) treated with oxytetracycline (OTC) at 150.0 mg/kg body weight for 10 days and slaughtered 18 hr after last feeding had higher OTC residue levels than those receiving OTC at 37.5 or 75.0 mg/kg. Individual differences in feed uptake and metabolism of OTC among catfish might contribute to variability in residue. Baking and smoking at 190°C were more effective in reducing OTC residues than frying. The reduction appeared to be related to the final temperature reached and duration of cooking. Results confirmed that common cooking procedures may not completely degrade OTC in catfish fillets.
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  • 45
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    Heat-Induced Gelation Properties of Surimi From Mechanically Separated Chicken (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Chicken surimi was prepared from fresh mechanically separated chicken meat using a sodium bicarbonate washing process. The heat-induced gelation properties were assessed under different conditions of pH, temperature, heating rate, protein and sodium tripolyphosphate (TPP) concentrations. Surimi gel strength increased (p 〈 0.05) after: reducing pH from 6.4 to 6.0, increasing temperature from 40°C to 80°C, reducing heating rate from 5°C/min to 1°C/min, increasing protein concentration from 4% (w/w) to 8% (w/w) or addition of 0.3% (w/w) TPP. Freeze thaw stability studies revealed that the gel strength of surimi decreased (p 〈 0.05) when subjected to frozen storage at – 18°C.
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  • 46
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    Whey Improves Oxidative Stability of Soybean Oil (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Whey powder and Maillard reaction products (MRP) produced from whey suppressed the formation of hydroperoxides and thiobarbituric acid-reactive substances, and lowered oxygen uptake in the model system. The antioxidant activity of whey was dependent on concentration and preheating treatment. Unheated whey and whey heated for at 〈inlineGraphic alt="geqslant R: gt-or-equal, slanted" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS348:ges" location="ges.gif"/〉 24 hr were most effective in retarding lipid oxidation. Whey solutions of 16% were most effective antioxidants followed by 10% and 3% solutions. As MRP indicators increased antioxidant activity increased. Whey may be useful as an antioxidant in some processed foods.
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  • 47
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    Mackerel Cathepsins B and L Effects on Thermal Degradation of Surimi (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: During surimi processing, cathepsins B and L activities in minced, leached and NaCl-ground meats were 6.02, 5.23, and 4.07 units/g, respectively. About 80% activity remained in surimi after 8 wk storage at −40°C suggesting that these proteinases were stable and difficult to remove. At 40°∼ 55°C, pH 6.5 ∼ 7.5, cathepsins B and L and purified cathepsin B had high hydrolytic activity on myosin heavy chain (MHC). The strength of surimi gel with cathepsins B and L or with purified B decreased (p 〈 0.05) after 2 hr incubation at 55°C. This suggested that the residual cathepsins B and L had MHC-degrading activity and consequently caused gel softening.
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  • 48
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    Water Uptake, Protein Solubility, and Protein Changes of Cod Mince Stored on Ice as Affected by Polyphosphates (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Water uptake ability (WUA) and protein solubility of cod mince were higher with sodium hexametaphosphate (SHMP) than with sodium tripolyphosphate (STP) or untreated controls during ice storage. WUA increased significantly with SHMP concentration up to 0.7% SHMP but above that WUA decreased, although protein solubility continued to increase. The SDS-PAGE results showed that extraction of a specific amount of water-soluble protein, perhaps including some myosin heavy chain (MHC, 200 kd), correlated with high WUA. However, excess extraction of MHC may cause destruction of the structural matrix of the insoluble protein network, preventing it from holding water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03990.x
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    Lipid and Cholesterol Oxidation in Whole Milk Powder during Processing and Storage (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 influence of animal feed quality on lipid and cholesterol oxidation in whole milk powder was investigated. Powders from a herd receiving a ‘supplemented’ diet showed reduced PV (p 〈 0.01) and TBARS (p 〈 0.09) compared to a ‘restricted’ herd, after storage in both vacuum and sachet-packs and less (p 〈 0.003) cholesterol oxidation products (COPs). High pre-heating temperatures resulted in higher levels of PV, TBARS and COPs in fresh whole milk powders than low pre-heat temperatures, but after storage the reverse occurred. Superior animal feed quality and proper control of processing and storage conditions enhanced oxidative stability of whole milk powder. Lipid and cholesterol oxidation were positively correlated (p 〈 0.001).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03995.x
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    Water Vapor Resistance of Red Delicious Apples and Celery Sticks Coated with Edible Caseinate-Acetylated Monoglyceride Films (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An optimal caseinate-acetylated monoglyceride edible coating consisting of 1.5% Alanate-310 (a calcium caseinate) and 1.5% Myvacet-5-07 (an acetylated monoglyceride) produced a reduction (75%) in moisture loss from celery (Apium graveolens) sticks. Similar edible coatings on apple (Malus domestica) fruits produced higher water vapor resistance. However, since apples have a natural high resistance to water vapor, edible coatings did not decrease water loss from whole fruit. Edible coatings did not modify respiration or ethylene production by apples or celery sticks. Quality of minimally processed fruits and vegetables that are susceptible to water loss could be improved with edible coatings, but quality of commodities with high water vapor resistance would not.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03999.x
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    Accurate Measurement of Extrudate Temperature and Heat Loss On A Twin-Screw Extruder (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Infrared (IR), extended melt and flush thermocouple probes were used to measure bulk temperatures of extrudates. Good agreement was obtained between IR and extended probes. However, substantial differences were observed between IR and flush mounted probes and between extended and flush mounted probes. A response surface methodology was used to study effects of moisture screw speed, and barrel temperature on measured temperature differences between IR and flush probes. The standard flush probe may not accurately measure bulk temperature of the extrudate. The heat flux from the surfaces (top, bottom, and side) of a twin-screw extruder barrel was also measured. Total heat loss from the surface varied between 2–19% of the total heat input.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04003.x
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    Kinetics of Casein Degradation during Ripening of Fynbo Cheese Salted with NaCl/KCl Brine (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: First-order kinetics with respect to the αs1-casein concentration was used to study casein degradation during low-fat Fynbo cheese ripening. Effects of partial NaCl replacement by KCI during cheese salting were studied by statistical treatment of the casein degradation results. Four zones from cheeses at 1, 5, 10, 20, and 30 ripening days were analyzed by a polyacrylamide gel electrophoresis method. Similar kinetic parameters were obtained for a cheese salted with a NaCl/KCl brine and for a control cheese during ripening. Results were more affected by salt concentration than by salt substitution. KCl did not strongly influence kinetics of Fynbo cheese proteolysis.
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    Interactive Effects of Factors Affecting Gelation of Whey Proteins (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 individual effects of heating time (15–120 min), pH (3–9) and NaCl (0–2M), sucrose (0–30% w/v) and protein (10–30% w/v) concentrations on the strength, turbidity and water holding capacity were investigated on a commercial whey protein concentrate (WPC, 75% protein) when heated at temperatures ranging from 65 to 90°C. Interactive effects were investigated using a four-variable, five-level central composite rotatable design (CCRD) analyzed by response surface methodology (RSM). Gel strength (GS) and water holding capacity (WHC) increased with protein concentration, heating temperature and time. Increasing sucrose concentration decreased GS but increased WHC. Increasing NaCl concentration increased GS and WHC below pH 5 but resulted in weaker gels at high pH (〉7).
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    Extraction Conditions and Moisture Content of Canola Flakes as Related to Lipid Composition of Supercritical CO2 Extracts (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Canola flakes obtained before and after conventional cooking were extracted with supercritical carbon dioxide (SC-CO2) at 35–75°C and 20.7–62.0 MPa. Moisture content was adjusted to 12.7–42.5% (w/w, moisture-and oil-free basis). Moisture content of residual flakes after extraction was monitored. Amount of extract recovered increased with increasing temperature and pressure, except at 20.7 MPa pressure it decreased with temperature indicating a crossover of the solubility isotherms. Some water was co-extracted with canola oil. Free fatty acid (FFA) concentration of the extracts increased with decreasing pressure due to a decrease in triglyceride (TG) solubility. Oleic and linolenic acids had highest concentrations in the FFA fractions of all extracts. The lowest TG content of extracts was attained at 20.7 MPa and 75°C. The effect of extraction conditions was more pronounced than seed pre-treatments on yield and composition of SC-CO2 extracts.
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    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04389.x
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    Inactivation of Lactobacillus plantarum by Pulsed-Microwave Irradiation (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Suspensions of Lactobacillus plantarum cells were subjected to either conventional heating, continuous microwave (CW) or pulsed microwave (PW) irradiation at 50°C for 30 min. Samples exposed to PW showed greater reductions (2 ∼ 4 log) in survival counts than those treated with either conventional heating or CW irradiation. As exposure time increased, PW resulted in a remarkable increase in 260 nm-absorbing compounds that leaked into the suspending menstruum, as compared to CW or conventional heating, indicating that PW irradiated cells were the most injured. The growth of PW irradiated cells was delayed about 24h and the final acidity of the culture broth was about 60 ∼ 80% that of other cells treated with conventional heating or CW irradiation.
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    Improving Detection of Vibrio vulnificus in Octopus variabilis by PCR (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: PCR methods can detect foodborne pathogenic bacteria with simplicity, specificity and speed. In order to improve sensitivity and speed of PCR methods for detection of Vibrio vulnificus in small octopus homogenate, several media and culture conditions were compared. Modified brain heart infusion media containing 2% NaCl and adjusted to pH 8.0 and 30°C was most effective for enrichment of the bacteria. Procedures affecting the efficiency of template DNA extraction and target DNA amplification were also optimized. By these combined efforts, a PCR procedure capable of detecting V. vulnificus as low as 10 cells/mL within 10h was developed.
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    Identification of Predominant Aroma Compounds in Muscadine Grape Juice (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 aroma components of muscadine (Vitis rotundifolia Michx) grape juice were analyzed by gas chromatography (GC)/mass spectrometry and GC/olfactometry (aroma extract dilution analysis). 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (furaneol), with a burnt sugar-like aroma, was the most intense aroma in the juice. Other predominant compounds included 2,3-butanedione, ethyl butanoate, ethyl 2-methylbutanoate, 2-phenylethanol, and o-aminoacetophenone. These compounds were described as buttery/cream cheese, bubble gum/fruity, green apple/fruity, rosy, and foxy, respectively. Furaneol and o-aminoacetophenone were thought to be responsible for characteristic candy and foxy-like aroma notes of muscadine grape juice. Flavor dilution chromatograms were similar for juices prepared from grapes harvested on different dates and from different locations.
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    Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Measurements of residual enzyme activity and FTIR-spectroscopy revealed that mushroom polyphenoloxidase is a thermosensitive enzyme readily inactivated by temperatures exceeding 50°C. The enzyme is, however, very pressure stable. At room temperature no enzyme inactivation occurred at pressures up to 6 kbar. FTIR-spectroscopy revealed that a modification in enzyme conformation occurred below 9 kbar. Kinetic studies showed that pressure and temperature did not always act synergistically with respect to enzyme inactivation. FTIR-spectroscopy showed that pressure- or temperature-induced changes were considerably different. Both temperature and pressure-temperature inactivation were only slightly influenced by pH (in the pH-range 5.5–7.5).
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    Factors Affecting the Gelation Properties of Hydrolyzed Sunflower Proteins (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 temperature and several chemicals on gelation time and strength of gels formed by heating (pH 8) 5% solutions of trypsin hydrolyzed sunflower proteins were studied by dynamic rheological methods. The storage modulus reached a maximum at 80°C. Ca2Cl (and NaCl at 〉 0.2M) accelerated gelation and weakened the gel. NaCOCH3Na2SO4 and NaSCN decreased the storage modulus. Urea decreased gelstrength and at high concentrations slowed gelation. Time for gelation diminished and gel strength increased with increasing mercaptoethanol concentration up to 0.1M. Propylene glycol at 5–20% concentrations accelerated gelation and at 5% also increased gel strength. Trypsin hydrolyzed sunflower proteins could be useful in products requiring strong gels at high temperatures.
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    Aroma Volatiles in Cooked Alligator Meat (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Volatile components from cooked (convection oven at 176.7°C for 30 min) alligator meat were isolated by vacuum simultaneous distillation and solvent extraction (V-SDE) and dynamic headspace sampling (DHS) and analyzed by gas chromatography combined with mass spectrometry, Fourier transform infrared spectroscopy, or olfactometry. We identified 56 compounds in V-SDE extracts and 13 in DHS extracts. Volatile profiles were similar for all alligator meat samples regardless of alligator size (length). However, concentration of volatiles increased as alligator size increased. Most volatile compounds were lipid-derived aldehydes, which made up 73.9–79.4% of total volatiles in V-SDE extracts and 82.4–89.2% in DHS extracts. Hexanal, the most abundant compound, and (Z)-4-heptenal were considered responsible for the green, grassy and fishy, rancid off-odor of cooked alligator meat samples.
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    IDENTIFICATION OF HAZARDOUS FUSARIUM SECONDARY METABOLITES OCCURRING IN FOOD RAW MATERIALS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: Hazardous secondary metabolites produced by Fusarium molds were identified in the first step of a risk assessment procedure, the hazard identification. These mycotoxins are excreted, often simultaneously, by the fungus into plant tissue. A literature survey revealed the occurrence of 61 Fusarium species in agricultural produce (cereals, vegetables, fruits) of which 35 species were reported to produce a total of 137 secondary metabolites in laboratory experiments. This literature review shows that 41 (30%) of these secondary metabolites have been tested and found toxic in various assays and should be considered hazardous if present in food. Six of these were reported to be related to human intoxications. Four metabolites belonged to the trichothecenes (T-2 toxin, nivalenol, deoxynivalenol and acetyldeoxynivalenol), the others were zearalenone and fumonisin B1. Twelve metabolites, including the previously mentioned six, were reported to have been tested in feeding trials using vertebrates. These twelve secondary metabolites should be regarded as most important and need to be evaluated in each risk assessment procedure for mycotoxins in food commodities.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00185.x
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    MEETING (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), 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.1997.tb00060.x
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    EFFECT OF QUESTION ORDER ON SENSORY PERCEPTION AND PREFERENCE IN CENTRAL LOCATION TRIALS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In the running of consumer studies aimed at obtaining information about products and services, it has become increasingly popular to include some sensory type questions about the characteristics of the test product as well as the standard question about overall preference. The implications of this for the resultant data are complex, and as Sudman and Schwarz (1989) point out question order effects have been implicated as one of the major causes of unreplicated or unexpected findings in survey research. This study aims to establish the effect of question order on overall preference scores and sensory scores in consumer studies. Results indicate that there is a significant effect of asking sensory questions on overall preference ratings and the position of the preference questions (relative to the sensory questions) also has implications for overall ratings of preference.
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    THE USE OF LANGUAGE BY TRAINED AND UNTRAINED EXPERIENCED WINE TASTERS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison was made between a highly experienced and a highly experienced and formally trained group of wine tasters in their ability to effectively communicate about wine. The ability to match a wine to a description was used to assess the description's communicative value. Both groups matched three Chardonnay wines to peer generated descriptions. The untrained group also matched wines to consensus descriptions produced by experienced enologists. Both groups were able to match wines to descriptions well above that expected by chance with the performance of the trained group being better in this regard. The best matching performance was attained by the untrained group matching to the expert consensus descriptions. Descriptions correctly matched by the trained group contained a significantly higher number of concrete tactile and palate intensity terms while the use of terms describing the complex dimensions of wine by the untrained mitigated against information transfer. Untrained panelists used concrete terms as cues for identification, while trained panelists relied more on vague and abstract terms. The results also suggest that descriptions are interpreted by both trained and untrained experienced tasters in a synthetic rather than analytic fashion.
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    TIME-INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A computerized time intensity procedure was used to evaluate the retronasal aroma intensity of vanillin and limonene in oil/water emulsion. The maximum perceived retronasal intensity of limonene was decreased as oil content in the emulsion increased, but temporal perception (time to maximum intensity and total duration of perception) was not affected. Total duration of vanillin retronasal aroma increased as oil content increased, and salivary flow rate had a significant effect on perception of vanillin aroma. These results suggest that time intensity measurements may be a valuable tool for evaluating the effects of matrix interactions on retronasal aroma intensity.
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    SENSORY CHARACTERISTICS OF SPANISH “SERRANO” DRY-CURED HAM (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A specific descriptive lexicon has been developed to evaluate the flavor of Spanish “Serrano” dry-cured ham. Dry-curing of pork legs produces a unique flavor difficult to define in regular meat terms. This lexicon for the flavor of dry-cured ham may be used by researchers to study flavor-development during the curing process. In this paper we have applied the lexicon to the study of dry-cured flavor developed in two different manufacturing processes that differ only in the length of the drying stage. The long processed dry-cured ham (12 months) is stronger for 8 of the 16 sensory attributes studied than the short processed dry-cured ham (7 months). During the long curing process of the ripening-drying stage, we found that the typical dry-cured flavor developed was defined by three factors: “cured flavor,”“off-flavor” and “pork flavor,” whereas in the short curing process typical dry-cured flavor was not fully developed.
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    ELIMINATING ARTIFACTS IN THE STUDY OF SINGULARITY/MIXEDNESS OF TASTE STIMULI (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Taste stimuli with a single solute were not judged as tasting equally singular; this confirmed earlier results, except in this study the possibility of the results being caused by trigeminal effects was virtually eliminated. Binary mixtures were generally perceived as more mixed than single solute stimuli, indicating a degree of analytic mixing. However, a caffeine/KCl mixture was perceived as more singular tasting than some single solute stimuli, indicating a degree of synthetic mixing. A preliminary examination was made of the hypotheses that the perceived mixedness of a taste mixture might be determined by a summation of the mixedness of its components or alternatively by latency effects.
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    NOTE ON “EXPERTS VERSUS CONSUMERS: A COMPARISON” (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A recent article (Moskowitz 1996) presented “evidence” to demonstrate that consumer and expert panels are equally competent for rating products on their descriptive attributes. The purpose of this note is to show that the evidence presented by the Moskowitz article is of dubious value for the purpose of comparing panels. Some examples: the claim that the spread of the means indicates one panel's ability to discriminate better than the other is misleading —panel variability must be taken into account. Whereas the article's interpretation of high and low correlations favors consumers, there is another interpretation that favors experts, and neither opinion necessarily follows from the data. Also, a claim that both panels have equal predictive ability because principal component prediction models yield high R2 values will be demonstrated to have minimal statistical substance by comparing the results to a similar analysis simulated with random data.
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    EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)-CATECHIN AND (-)-EPICATECHIN IN RED WINE AND IN MODEL SOLUTION (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two stereoisomeric phenolic compounds, (+)-catechin and (-)-epicatechin, were rated for perceived intensity of oral astringency and bitterness by trained judges using the scalar method. Mouth drying and mouth roughening were also assessed, since they are often associated with astringency. Amounts of 375, 750 and 1500 mg/L of each compound were tasted in red wine, and in a model system, similar in composition to a dry table wine. Preliminary tests showed that these concentrations were above the threshold level but within the range found in wine. A control sample (model solution or wine without the addition of the above phenolic compounds) was also evaluated. The results showed that the two compounds were both bitter and astringent. The high (-)-epicatechin concentration was significantly more bitter and astringent than the equal concentration of (+)-catechin in the model solution. Mouth drying and roughening ratings showed a similar increasing pattern with the ratings of astringency particularly at the higher concentrations. However, these attributes were rated differently from astringency suggesting that although they contribute to astringency, they are not subsumed by it.
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    INFLUENCE OF FOOD MATRIX STRUCTURE AND ORAL BREAKDOWN DURING MASTICATION ON TEMPORAL PERCEPTION OF FLAVOR (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Perception of flavor intensity from a series of model foods was recorded during normal mastication by 8 subjects. Samples varied in gelatin concentration (5–25%) and in the sweetener added (sucrose or aspartame) and represented a range of physical and mechanical properties. All contained the same level of a commercial flavor (banana). Mastication patterns were recorded using electromyography simultaneously with sensory assessment. Increasing the mechanical strength and melting point of the samples resulted in longer chewing times and lower intensity and more prolonged flavor perception. The temporal pattern of flavor perception was closely linked with mastication patterns for each subject but exhibited large individual differences. Flavor perception was influenced by the habitual oral breakdown patterns for individuals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1997.tb00054.x
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    CONTROL OF SALMONELLA IN POULTRY BY RADIOVACCINE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 radiovaccine was prepared from Salmonella typhimurium and Salmonella gallinarum cells killed by 5 kGy dose of gamma radiation. This vaccine induced an antibacterial response in chicks. Immunized chicks progressively eliminated the challenged organisms and no salmonellae could be isolated after a period of 35 days. In contrast, chicks from the control group harbored Salmonella The vaccine may find an application in raising “Salmonella free poultry”.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00189.x
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    SURVIVAL OF SALMONELLAE IN ORANGE JUICE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 serovars gaminara, hartford, rubislaw and typhimurium were inoculated into pasteurized orange juice adjusted to pH 3.5, 3.8, 4.1 and 4.4 and incubated at 0 and 4C. Inoculated salmonellae (106 colony-forming units/mL) survived in detectable numbers up to 27 days at pH 3.5, 46 days at pH 3.8, 60 days at pH 4.1, and 73 days at pH 4.4. Lag times before initial cell populations began to decline were directly correlated with pH and ranged from 〈 1 day at pH 3.5 up to 27 days at pH 4.4. Death rates were inversely correlated with pH. Results suggest that salmonellae which might contaminate orange juice could survive sufficient time to cause illness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00194.x
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  • 73
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    MICROBIOLOGICAL STATUS OF EGYPTIAN SALTED MEAT (BASTERMA) AND FRESH SAUSAGE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 microbiological quality of 125 samples of the most popular Egyptian meat products (75 Egyptian fresh sausage “EPS” and 50 basterma) was determined. The aerobic plate count (APC) and Lactobacillaceae count of basterma ranged from 1 × 104 to 9 × 106 CFU/g, respectively. Enterobacteriaceae, mold and yeast counts for basterma were similar (〈1 × 102 CFU/g). Artificially contaminated slices of meat and garlic paste of basterma showed that the paste inhibited growth of Salmonella typhimurium. APC and Enterobacteriaceae counts of EFS ranged from 1.1 × 104 to 1 × 108 and from 1 × 102 to 1 × 107 CFU/g, respectively. Nearly 26% and 29% of EFS were positive for Clostridium perfringens and coagulase-positive Staphylococcus aureus, respectively. Salmonella could not be detected in any examined samples. Bacteriologically, EFS might pose a potential health hazard, making it imperative to institute sanitary measures during its production and sale.; Accepted for Publication July 2, 1997
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00183.x
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  • 74
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    VOLATILE FATTY ACID SENSITIVITY OF VEILLONELLA CF3 FROM A CONTINUOUS-FLOW PROBIOTIC CULTURE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: Veillonella CF3 which was isolated from chicken cecum as part of an anti- Salmonella competitive exclusion culture and produces significant amounts of propionic acid was used to examine growth and survival response to short-chain volatile fatty acids. Growth rate of Veillonella CF3 was significantly (p 〈 0.05) decreased by exposure to propionate and butyrate (20–150 mM), while increased by addition of acetate (20–60 mM) during cultivation in anaerobic Viande Levure broth at pH 7.0. As determined by percent survivors of Veillonella CF3 in the presence of acetate, propionate or butyrate at pH 5.0, butyrate was highest in bactericidal activity, while acetate was least. Survival patterns during incubation at pH 5.0 with propionate, which seems to exert major antibacterial activity in the cecum, showed that Veillonella CF3 could multiply and survive during prolonged incubation with propionate lower than 100 mM following an initial decrease in viable cells. However, no viable cells were recovered after six days at concentrations higher than 200 mM. The results indicate that this probiotic Veillonella CF3 strain may possess adaptive mechanisms for survival against high concentrations of propionate, which are initially bacteriostatic to the Veillonella strain.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00177.x
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    THE POTENTIAL FOR CRYPTOSPORIDIUM PARVUM OOCYST SURVIVAL IN BEVERAGES ASSOCIATED WITH CONTAMINATED TAP WATER (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: Cryptosporidium parvum is an enteric coccidian protozoan which produces an environmentally stable oocyst that is excreted in the feces of infected individuals. There have been ten documented water borne outbreaks in North America. If food or beverages were prepared from contaminated water, that food or beverage would also be a hazard. The objective of this study was to evaluate the survival of Cryptosporidium parvum in beverages. Viability of oocysts, as determined by morphology decreased over 24 h exposure in carbonated beverages. Uptake of vital dyes indicated a loss of 〉85% of oocyst viability in beer or cola stored at 4C. Loss of viability in tap water, orange juice or infant formula was ± 35%. It is likely that the low pH of the carbonated beverages was involved in the loss of oocyst viability and premature excystation of the sporozoites.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00181.x
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  • 76
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    THERMAL RESISTANCE OF BACILLUS CEREUS SPORES AS AFFECTED BY ADDITIVES IN THE RECOVERY MEDIUM (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 of the addition of starch, glucose, sodium chloride, sodium citrate, monopotassium phosphate and disodium phosphate to the recovery medium on apparent heat resistance of Bacillus cereus spores (ATCC 4342, 7004 and 9818) were investigated. Sodium citrate, monopotassium and disodium phosphate at concentrations of 0.1% were effective inhibitory agents for heat injured B. cereus spores especially for strain 9818, although only monopotassium and disodium phosphate caused a significant reduction (p 〈 0.05) in D-values obtained for strain 9818. Sodium chloride also had a marked effect on the recovery of heat injured spores. Concentration as low as 0.5% caused a significant reduction in the recovery rates for strains 9818 and 7004. In all cases, increasing the salt levels from 0.5 to 4% resulted in a progressive decrease in spore recovery. D-values gradually decreased as the salt content increased, although the concentrations which produced statistically significant differences (p 〈 0.05) varied among strains. The addition of starch at 0.1% resulted in a significant increase in the counts for strains 9818 and 7004. In contrast, glucose (0.1%), did not significantly modify the counts obtained Neither of these compounds affected decimal reduction times. No statistical significance (p〉0.05) differences were detected among z-values for the spores of the three strains recovered in the presence of different additives assayed. z-Values ranged from 6.67 to 8.32, with a mean value of 7.56 ± 0.46C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00171.x
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  • 77
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    INHIBITION OF STAPHYLOCOCCUS AUREUS AND BACILLUS CEREUS ON A VEGETARIAN FOOD TREATED WITH NISIN COMBINED WITH EITHER POTASSIUM SORBATE OR SODIUM BENZOATE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: Various amounts of nisin (0, 103 and 5 × 103 IU/g) in combination with either potassium sorbate (0, 2, and 3%) or sodium benzoate (0, 0.06 and 0.12%) were tested for effectiveness in inhibiting growth of Staphylococcus aureus C10 and Bacillus cereus B7 inoculated on a vegetarian food. The strains used were isolated from vegetarian foods obtained commercially in Taiwan, and the test food, spice and dried bean curd, was selected for the study based on ability to support the growth of these organisms. After treatment with a preservative combination, the surfaces of sterilized food samples were inoculated, samples were stored in vacuum or nonvacuum packages at either 4C or 30C, and at appropriate times, tested for microbial growth. Growth of both isolates was unaffected by vacuum-packaging treatment; however, a bacteriostatic effect was found at 4C. Data indicated that during the 14-day storage at 4C, vacuum-packaged samples treated with 5 × 103 IU/g nisin and 0.12% sodium benzoate significantly (p 〈 0.05) decreased the counts of S. aureus C10 and B. cereus B7 by 2.61 and 3.02 log10 CFU/g, respectively. In the vacuum-packaged samples treated with 5 × 103 IU/g nisin and 3% potassium sorbate, counts for C10 and B7 were decreased by 2.35 and 2.64 log10 CFU/g, respectively. Thus, the combined treatment extended the shelf-life of the vegetarian food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00178.x
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  • 78
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    INFLUENCE OF OTHER FUNGI ON AFLATOXIN PRODUCTION BY ASPERGILLUS FLAVUS IN MAIZE KERNELS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: Experiments were designed to determine whether certain nontoxigenic fungi commonly isolated from maize kernels can affect aflatoxin B1 development when inoculated with A. flavus onto individual unsterilized, and autoclaved maize kernels. Trichoderma viride and Aspergillus niger were found to be strongly antagonist inhibiting the growth of A. flavus by 87 and 66% respectively, whereas Aspergillus versicolor, Fusarium moniliforme, Paecilomyces variotii and Emericella quadrillineata inhibited the growth of A. flavus by less than 51%. Less aflatoxin B1 was detected when A. flavus was paired with A. niger or T. viride than with the other test fungi. When A. niger or T. viride was introduced onto the kernels 72 h before inoculation with A. flavus, no aflatoxin B1 was detected in unsterilized kernels and the levels of aflatoxin B1 were greatly reduced from 700 ppb to 160 and 140 ppb in autoclaved kernels, respectively. When inoculation of A. flavus followed 72 h of incubation of either A. niger and T. viride, no aflatoxin B1 was detected. However, when both A. niger and T. viride were introduced 72 h after inoculation with A. flavus, the levels of aflatoxin B1 were reduced to 385 and 560 ppb, respectively in unsterilized and autoclaved maize kernels. Trichoderma viride and Aspergillus niger may be useful in biological control of aflatoxin contamination of maize kernels.; Accepted for Publication June 11, 1997
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    EFFECT OF CONCURRENT HIGH HYDROSTATIC PRESSURE, ACIDITY AND HEAT ON THE INJURY AND DESTRUCTION OF LISTERIA MONOCYTOGENES (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 concurrent use of high hydrostatic pressure, heat and acidity on Listeria monocytogenes Scott A and CA was investigated. In general, lethality was enhanced when cells were pressurized at higher temperatures or lower pH. Strain CA demonstrated an additional 3-log10 reduction when pressurized at pH 4.0 as compared with pH 6.0 at 353 MPa, 45C for 10 min. Scott A was reduced an additional 1 log10 by increasing the temperature from 25C to 45C with pressurization at 252 MPa, pH 6.0 for 30 min. Exposure to 404 MPa at 45C for 30 min demonstrated complete injury or death of CA cells with an initial concentration of 〉108 CFU/mL. At least an 8-log10 reduction was observed for both L. monocytogenes strains Scott A and CA when exposed to the combined treatments of 252 MPa, 45C, pH 4.0 for 30 min.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00173.x
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  • 80
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    INHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA BY A PLANT ESSENTIAL OIL (DMC) IN SPANISH SOFT CHEESE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 inhibitory effects of a mixture of plant essential oils (DMC) were tested in culture media and Spanish soft cheese. The minimum inhibitory concentration (MIC) was determined in plate count agar and tryptose broth, with pH adjusted to 6.5, against Listeria monocytogenes, Listeria innocua, Staphylococcus aureus, Lactobacillus brevis, Micrococcus luteus, Salmonella cholerasuis, Escherichia coli O157:H7, Enterobacter cloacae, Pseudomonas aeruginosa and Pseudomonas fluorescens. The mixture of essential oils inhibited all Gram-positive bacteria tested at 40 ppm, but higher concentrations were needed to inhibit Gram-negative bacteria, and no inhibitory effect was found against Ps. fluorescens. The effects of DMC against L. monocytogenes and E. coli O157:H7 were evaluated in Spanish soft cheese (Queso Fresco, pH=6.5) stored at 7C. DMC had a bacteriostatic effect against L. monocytogenes at concentrations of 2500 ppm but was ineffective to control the growth of E. coli O157:H7.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00175.x
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    GROWTH OF ESCHERICHIA COLI O157:H7 IN THE PRESENCE OF PSEUDOMONAS FLUORESCENS IN SKIMMED MILK AT 7 OR 25C (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1997), 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: Escherichia coli O157:H7 STCC 4076, E. coli O157:H7 STCC 4267 and E. coli STCC 515 were cultured alone or in combination with Pseudomonas fluorescens STCC 378 at 7C or 25C in 10% reconstituted skimmed milk. Culture pH and bacterial population densities were monitored over 40 days. Both E. coli O157:H7 strains grew well after 40 days of incubation at 7C with final pH values between 4.86–4.53. At 25C, both E. coli O157:H7 strains grew during 20 days with final pH values of 4.00–4.14. The pH of the different cultures of this study decreased more at 25C than at 7C. The results suggest that P. fluorescens may inhibit the growth of the other bacteria present in milk at 7C, but this inhibition is weak. In contrast, the growth of E. coli O157:H7 strains in the presence of P. fluorescens appears to be slightly enhanced during most of the incubation period at 25C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00168.x
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    EFFECT OF HIGH HYDROSTATIC PRESSURE, GAMMA-IRRADIATION AND COMBINATION TREATMENTS ON THE MICROBIOLOGICAL QUALITY OF LAMB MEAT DURING CHILLED STORAGE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1997), 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 gamma irradiation (1.0 kGy) and high hydrostatic pressure (200 MPa for 30 min), either alone or in combination on the shelf-life of lamb mince meat at 0–3C was studied. Untreated control samples initially had total microbial counts of 105 CFU/g, 102 CFU/g of coliforms and 104 CFU/g of Staphylococcus spp. Coliforms were eliminated by all the treatments. Staphylococcus spp. however, were reduced only by 1 log cycle when treated with irradiation alone and high pressure alone. These species were a mixture of mannitol-fermenting and mannitol-nonfermenting strains. In samples subjected to the combination treatment, Staphylococcus spp. appeared only after 3 weeks of storage and all were mannitol-nonfermenting. On the basis of microbiological and sensory quality, the shelf-life of the control sample was less than 1 week. All treated meat samples had a shelf-life of 3 weeks, but only combination treated samples were free from potentially pathogenic Staphylococcus spp.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00167.x
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    SENSORY DIFFERENCE TESTS: THURSTONIAN AND SSA PREDICTIONS FOR VANILLA FLAVORED YOGURTS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The Thurstonian prediction that judges will get a higher proportion of correct 3-AFC tests than triangle tests was confirmed using a yogurt system. As predicted, d′ values for the triangle and 3-AFC tests corresponded. Sequential Sensitivity Analysis predictions for the sensitivity of various tasting sequences were confirmed for the 3-AFC test but not the triangle test. Further predictions that the 2-AFC is more sensitive than the 3-AFC were confirmed. This increase in sensitivity more than offset the greater statistical power of the 3-AFC. Difficulties of specifying the nature of the difference for the 2-AFC and 3-AFC tests were overcome using a warm-up procedure.
    Type of Medium: Electronic Resource
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    APPROACHES TO TRANSLATION PROBLEMS OF SENSORY DESCRIPTORS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The globalization of the food trade has caused an increased interest in the translation of sensory descriptive terms. To deal with this issue the theory and practice of language, translation and sensory terminology were taken into account. The influence of culture on language and the relationship between words and meaning, as well as the verbalization of sensory stimuli and the organisation of a system of terminology were considered. In conclusion it was emphasized that in translation it is necessary to focus the attention primarily on stimuli rather than on words. Interest has to be placed in reality (i.e. perception and scaling of stimuli) and not on the representation of reality (i.e. words).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1997.tb00065.x
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    SENSORY ANALYSIS OF IRRADIATED GROUND BEEF PATTIES AND WHOLE MUSCLE BEEF (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), 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 two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on flavor, texture and aroma were compared to nonirradiated controls for (1) frozen raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum or aerobically; (2) frozen, vacuum-packaged, boneless beef steaks; and (3) chilled, vacuum-packaged, boneless, beef steaks that were repackaged in an oxygen-permeable film (PVC) after 14 days of storage. Samples were evaluated by a highly trained descriptive panel for fifteen sensory attributes for ground beef patties and eighteen sensory attributes for whole muscle beef. Irradiation had minimal effects on flavor, texture, and aroma of frozen, raw and precooked, ground beef patties; frozen boneless beef steaks; and vacuum-packaged, chilled, boneless, beef steaks. Reintroduction of oxygen to irradiated beef by repackaging into PVC film after vacuum aging increased liver-like (at 3.5 kGy) and toughness (at 2.0 kGy) attributes and slightly decreased beef identity and browned/roasted flavor notes (at 2.0 kGy.)
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  • 86
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    USING A MODIFIED MOUSE TO READ DATA FROM NONSTRUCTURED LINE SCALES (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nonstructured line scales (NLS) are widely used in sensory and consumer research, normally generating a large amount of data to be introduced to computers for statistical analysis. This process can be very much accelerated with the use of special hardware and software. Available systems are efficient but costly. To overcome this last item a standard mouse was modified to be used as a measuring instrument, and a simple QBASIC program was developed to input the measured data into an ASCII file. The cost of the modified mouse was $60, and data input was 5 times faster than measuring distances with a ruler. Experiments designed to test the mouse showed that error measurements were small.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1997.tb00049.x
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    DESCRIPTIVE ANALYSIS OF TOASTED ALMONDS: A COMPARISON BETWEEN EXPERT AND SEMI-TRAINED ASSESSORS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Classical techniques of descriptive sensory analysis are useful in food characterization. However, these methods need trained assessors and an agreed vocabulary. Free Choice Profiling may be regarded as a good alternative as it allows descriptive profiles to be carried out with untrained assessors, although certain problems may arise in the generation of descriptors and their interpretation. The descriptive profiles, regarding different lots of toasted almonds, generated by a panel of semi-trained assessors and by a panel of expert assessors were compared. The resulting descriptors were basically the same for both panels. The semi-trained assessors generated less specific and, sometimes, ambiguous and redundant descriptors. The expert assessors showed a higher efficiency in the generation of descriptors, especially regarding texture. Both profiles were graphically similar, though a deeper analysis showed that only the expert assessors were able to discriminate very similar products. Using a panel of semi-trained assessors solves the main problems which arise when consumers are used in free choice profiling. However, both panels are not capable of discriminating very similar products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1997.tb00052.x
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    EFFECT OF MICROWAVE HEATING ON SURVIVAL OF SALMONELLA TYPHIMURIUM IN ARTIFICIALLY CONTAMINATED READY-TO-EAT FOODS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 research evaluated the destruction of Salmonella typhimurium during reheating of foods in two different types of microwave ovens: a conventional 750W oven and 700W oven with preset controls. The heating times in the conventional microwave oven were established as 50 s for baby food and 75 s for mashed potatoes as well as for the beef stroganoff samples, while for the preset oven those periods of time were determined by a built-in temperature sensor. The percentage of food samples positive for S. typhimurium in conventional microwave was 47.8% while in microwave with preset controls it was 93.3%. Our results suggest that reheating contaminated foods in microwave ovens may, therefore, not be sufficient to destroy S. thyphimurium in order to assure food safety.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00191.x
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    EVALUATION OF PCR AND DNA HYBRIDIZATION PROTOCOLS FOR DETECTION OF VIABLE ENTEROTOXIGENIC CLOSTRIDIUM PERFRINGENS IN IRRADIATED BEEF (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 sensitivity of DNA hybridization and polymerase chain reaction (PCR), was evaluated in irradiated cooked and raw beef samples. A membrane-based colony hybridization assay and a PCR protocol, both with specificity for the enterotoxin A gene of Clostridium perfringens, were compared with viable plate counts. The results of the colony hybridization procedure were in agreement with viable plate counts for detection and enumeration of enterotoxigenic C. perfringens. The PCR procedure combined a 4 h enrichment followed by a nucleic acid extraction step and assessed the amplification of 183 and 750 base pair enterotoxin gene targets. Detection of C. perfringens by PCR did not show a reliable correlation with viable plate counts or the colony hybridization assay. C. perfringens killed by irradiation were not detected by the plate count or colony hybridization methods; however, killed cells were detected with the PCR technique. By relying on the growth of viable cells for detection and/or enumeration, the colony hybridization and plate count methods provided a direct correlation with the presence of viable bacteria.; Accepted for Publication August 6, 1997
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00190.x
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  • 90
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    RECOVERY OF ESCHERICHIA COLI FROM POTENTIALLY LETHAL RADIATION DAMAGE: CHARACTERIZATION OF A RECOVERY PHENOMENON (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 recovery of Escherichia coli ATCC 11775 following irradiation in phosphate buffer at OC was assessed using a two-stage incubation protocol. In the first stage survivors were recovered on basal yeast extract agar (BYEA) plates and incubated at 18C (18C-resuscitation) for specified time intervals (0 to 48 h). In the second stage, the incubation temperature was increased to 37C and the survivors were incubated for an additional 24 h to promote colony development. Controls consisted of survivors which were directly incubated at 37C on BYEA for time intervals equivalent to the total times used in the two-stage incubation protocol. The ratio of colony-forming units obtained with and without (control) the 18C-resuscitation protocol was used to calculate recovery factors (RF). Depending on the applied dose, RFs ranged from ca. 2.5 (0.44 kGy) to 15–18 (0.76 kGy) following an optimal resuscitation time of 24–28 h. Irreparable damage, incurred by incubating survivors directly at 37C (37C-damage) for 10 min prior to their recovery using the two-stage protocol, was minimal regardless of dose; however, extending 37C-damage to 60 min decreased RFs by ca. two-thirds. RFs for cells increased from 1.6 to 375 following irradiation at 0.25 and 0.53 kGy, respectively. In ground beef, RFs for cells treated at the highest dose (1.50kGy) increased by ca. 100-fold following 18C-resuscitation. In contrast, the 18C-resuscitation protocol exhibited minimal effects when E. coli was irradiated in trypticase soy broth. Survivor levels for E. coli following either gamma or electron beam irradiation appeared similar; however, both appeared higher following the 18C-resuscitation protocol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00193.x
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  • 91
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    INHIBITION OF LISTERIA MONOCYTOGENES BY CARNOBACTERIUM PISCICOLA IN VACUUM-PACKAGED COOKED CHICKEN AT REFRIGERATION TEMPERATURES (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: Listeria monocytogenes inhibition by bacteriocinogenic Carnobacterium piscicola DX or nonbacteriocinogenic C. piscicola 2818 was examined in vacuum-packed minimally processed chicken cubes with gravy at 4, 8 and 15C. C. piscicola DX and C. piscicola 2818 at 104 CFU/g were coinoculated individually with a pool of three Listeria monocytogenes strains at 102 CFU/g. At 4 and 8C, C. piscicola DX inhibited growth of L. monocytogenes by 3 logs, significantly (P 〈 0.05) more than did C. piscicola 2818. At 15C both C. piscicola strains inhibited L. monocytogenes by one log cycle. The pH of all inoculated systems decreased from an initial pH of 6.14 to final values ranging from 6.06 to 5.65 depending on the inocula used. Bacteriocin was detected in the systems coinoculated with C. piscicola DX. These studies demonstrate that lower temperatures and bacteriocin production enhanced L. monocytogenes inhibition by C. piscicola
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00184.x
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  • 92
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    THE EFFECTS OF CHEMICAL PRESERVATIVES AND PASTEURIZATION ON THE MICROBIAL SPOILAGE AND SHELF-LIFE OF KUNUN-ZAKI (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: “Kunun-zaki” was produced using pasteurization alone or in combination with chemical preservatives. Diverse microbial genera (Lactobacillus, Bacillus, Aspergillus and Saccharomyces) dominated the untreated control samples but only two microbial genera (Bacillus and Lactobacillus) were isolated from the samples subjected to preservation treatments with Lactobacillus being the predominant genus. The effects of pasteurization alone were comparable to the combined effects of pasteurization and chemical preservative treatments in reducing microbial populations. Of all the treatments, sodium benzoate (0.08% w/v) with pasteurization was most effective, reducing the total viable counts by approximately 4.5 log at the end of the storage period. In contrast, the combination of potassium sorbate (0.06%w/v) with pasteurization was least beneficial, resulting in only 2.6 log reduction. Shelf-life (based on sensory overall acceptability and microbial quality) of the samples varied with the treatments, but combination of 0.08% w/v sodium benzoate with pasteurization extended the shelf life by approximately 4 days whereas samples pasteurized without preservatives showed marginally enhanced shelf-life of about 2 days. However, untreated control samples exhibited remarkably high microbial loads and were virtually unacceptable 24h after production. Pasteurization alone would therefore be adequate for small scale production and commercialization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00187.x
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  • 93
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    MICROBIAL CHANGES ON FRESHLY SLAUGHTERED PORK CARCASSES DUE TO “HOT” LACTIC ACID DECONTAMINATION (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: We studied the microbial changes on fresh (still warm) pork carcasses immediately after electrostatic spraying of lactic acid solutions and during chilled storage. Lactic acid decontamination (LAD) included electrostatic spraying of hot (55C) solutions of 1% lactic acid for 90 s and 2%- and 5% lactic acid for 30 and 90 s. The treatments increased the carcass surface temperature from 22C to about 32–43C. The bactericidal activity of lactic acid killed mainly Gram-negative bacteria. Reductions in “total” psychrotrophic Gram-negative and Entero-bacteriaceae counts were found reliable indicators for the efficacy of LAD. Hot 2–5% LAD treatments achieved overall reductions in Gram-negative psychrotrophs ranging from 0.8 to more than 1.4 log10 cfu per cm2. Overall reductions in mesophilic Enterobacteriaceae counts ranged from approximately 1.2 to more than 1.8 log10 cfu per cm2. Treatments with 1% lactic acid achieved marginal 0.5–0.6 overall log10 reductions in these groups of organisms. Bactericidal effects after LAD occurred during a lag period of whose duration increased with the lactic acid concentration of the spray solution. The lag lasted less than 1 day on 1% LAD, 2 days on 2% LAD and 4 days on 5% LAD meat. During these lags the meat surface pH rose from pH 2.7 to 3.2 immediately after LAD to pH 4.8 to 5.2. During aerobic chilled storage after LAD the growth of Gram-negative psychrotrophs was controlled only temporarily. These organisms became the dominant group of organisms. The practical utility of electrostatic spraying of fresh pork carcasses with hot 1–5% LAD to improve the keeping quality is questionable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00179.x
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  • 94
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    REMOVAL OF LISTERIA SPP. IN A CHEESE FACTORY (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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 311 samples of 10 mL for liquids and 400-cm2 for surfaces were analyzed in a cheese plant in Galicia (Spain) within a period of 10 months (Feb.-Nov. 1996). Forty-six samples were positive for Listeria spp., 36 of which corresponded to L. innocua, 8 to L. monocytogenes and 2 to L. welshimeri. Twenty percent of raw milk samples were Listeria-positive. Listeria was initially detected on some surfaces of production and ripening rooms, but was never detected after replacing old iron machinery with stainless steel machinery, avoiding the movement of the plant equipment outside the factory building, eliminating wooden boards in the ripening chambers and modifying the disinfection system.; Accepted for Publication May 23, 1997
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00182.x
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  • 95
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    OCCURRENCE OF TYRAMINE PRODUCING MICROORGANISMS IN “SALCHICHON” AND TYRAMINE PRODUCTION IN SAUSAGES INOCULATED WITH A TYRAMINE PRODUCING STRAIN OF LACTOBACILLUS BREVIS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: Tyrosine decarboxylase activity of different isolates obtained from 20 samples of raw (before the ripening process) and 10 of ripened “salchichón”, a cured sausage produced in Spain, was evaluated. Although 33% of the isolates obtained from raw sausages showed a positive response in the decarboxylation medium described by Joosten and Northolt (JNM), only 8.4% were subsequently confirmed as tyramine formers by thin layer chromatography (TLC). Pseudomonads and enterobacteria showed the highest percentage of positive isolates in JNM, but none was confirmed by TLC. In contrast, 100% of positive enterococci were confirmed. Most of confirmed isolates obtained from raw sausages were identified as Enterococcus faecalis while Enterococcus faecium and Lactobacillus curvatus showed the highest prevalence in ripened sausages. Inoculation with a tyramine forming strain of Lactobacillus brevis, isolated from raw sausage, did not increase the amounts of tyramine formed during the production process of the sausage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00172.x
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  • 96
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    BOOK REVIEW (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 17 (1997), 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: Book review in this ArticleMODERN FOOD MICROBIOLOGY, 5th ED. James M. Jay (ed.)
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00176.x
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  • 97
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    BIOCIDAL ACTIVITY OF A PEROXIDASE-CATALYZED SANITIZER AGAINST SELECTED BACTERIA ON INERT CARRIERS AND EGG SHELLS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1997), 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 table eggs has become an important public health problem. In this study, peroxidase-catalyzed compound (PCC), which is innocuous to humans, was tested for its bactericidal activity on a variety of bacteria on inert carriers and on egg shell surfaces. When inert carriers containing Salmonella choleraesuis, Staphylococcus aureus and Pseudomonas aeruginosa were exposed to PCC, population reductions were within acceptable performance standards for standard and simulated hard water conditions. When evaluated for sporicidal activity, PCC gave no positive carriers in a total of 60 carriers tested for either Bacillus subtilis or Clostridium sporogenes. Enterococcus faecalis and Pseudomonas fluorescens viable cells on egg shell surfaces were determined after dip treatment with deionized distilled water, PCC or chlorine-treated (200 ppm) water for 1, 3 and 5 min and compared with those of a control without dip treatment. All treatments significantly reduced the viable cells (log10 CFU/egg) compared to controls for both strains (p 〈 0.05). Populations of both strains surviving chlorine and PCC were significantly lower than surviving deionized-distilled water, although PCC gave higher recoveries than chlorine (p 〈 0.05). Populations exposed to PCC treatment were significantly decreased after 3 and 5 min, respectively (p 〈 0.05). The results of this study indicate that PCC has potential as a table egg sanitizer that could replace the other egg sanitizers which may be environmentally problematic. Based on the inert carrier studies, PCC may also be an effective disinfectant for egg processing equipment and plastic egg cartons in the presence of hard water or contaminating soil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00165.x
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  • 98
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    PREVALENCE OF ANTIMICROBIAL RESIDUES IN PREPROCESSED AND PROCESSED COWS' MILK IN TRINIDAD (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1997), 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 prevalences of antimicrobial residues were determined in cows' bulk raw milk from 16 collection centers, in pasteurized milk obtained from sale outlets, and in raw, pasteurized and sterilized milk in the processing line of a plant in Trinidad. The Delvotest SP 5 Pack test kits were used to detect the antimicrobial residues in milk. Thirty-one (10.3%) of 300 bulk milk samples contained antimicrobial residues with penicillin responsible for 90.3% of all the positive samples which originated from 8 (50.0%) of the 16 collection centers. The prevalence of residues in pasteurized milk was 21.3% compared to 8.3% detected in sterilized milk. The difference was not statistically significant (P ± 0.05; X2). Pasteurized milk obtained from sale outlets but originating from two other processing plants had antimicrobial residue prevalence of 0% and 8.3%, respectively. It is concluded that the presence of antimicrobial residues in raw and processed milk in Trinidad could be of public health and economic significance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1997.tb00170.x
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  • 99
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    HOW TO ESTIMATE AND USE THE VARIANCE OF d’ FROM DIFFERENCE TESTS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: d′ is an estimate of δ, a measure of the degree of sensory difference between two products, that can be obtained easily using tables, from the proportion of difference tests performed correctly. Tables of δ are available for the 2-AFC, 3-AFC, triangular and duo-trio tests. Tables for calculating the variance of d′ for these tests are provided in this paper. They can be used for comparison of d's, especially for those obtained from different difference tests. A simple procedure is described here for computing values for the variance of d′. Having obtained the variance, confidence intervals for d′ can be obtained, tests of significance for d′ can be made as well as tests of whether two or more d's are significantly different. The formula and tables for the number of judgments required for the estimation of δ are given also in this paper.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1997.tb00055.x
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  • 100
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    A REPLY NOTE ON EXPERTS VERSUS CONSUMERS: A COMPARISON (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), 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.1997.tb00059.x
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