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  • Artikel  (1.704)
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  • 1
    Digitale Medien
    Digitale Medien
    EVALUATION OF PANELIST PERFORMANCE IN DESCRIPTIVE PROFILING OF RANCID SAUSAGES: A MULTIVARIATE STUDY (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods.PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages.The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00480.x
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  • 2
    Digitale Medien
    Digitale Medien
    DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Understanding the tactile feel of paper, nonwoven, and woven products requires a valid and reliable sensory evaluation method which discriminates and describes handfeel properties. The Handfeel Spectrum Descriptive Analysis method separates the sensory tactile properties of paper and fabrics into clearly defined characteristics that are based on sound physical properties. The benefit of using a trained descriptive sensory panel is that resulting analytical sensory data allow full documentation of a sample's sensory tactile properties that can be related to consumer responses and instrumental physical tests. This benefit derives from strict protocols for manipulation and the use of precisely defined terms to discriminate and describe the qualitative properties (characteristics) and their relative intensities (strength) in each product. This paper discusses in detail the protocols for (1) sample preparation, presentation, and handling during evaluation, (2) the definition and scale range for each sensory attribute/characteristic and (3) the application of these data to address business and technical situations with consumer products.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00479.x
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  • 3
    Digitale Medien
    Digitale Medien
    INGESTION AND EXPECTORATION SAMPLING METHODS OF FOUR TASTES IN A MODEL SYSTEM USING TIME-INTENSITY EVALUATIONS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The objective of this investigation was to compare two sampling methods (expectoration and ingestion) of single component water solutions (sweet—5% sucrose, sour—0.006% citric acid, bitter—0.027% caffeine, salty—0.325% sodium chloride) using time-intensity (T-I) evaluations. Analysis of variance was used to evaluate significant differences. There were subject inconsistencies for the recording times (RT) of sucrose, caffeine and sodium chloride tastes among the sampling methods. No panel differences were found for citric acid duration (RT) between ingested or expectorated samples. Individual contradictions for amplitude sucrose and sodium chloride mixtures were apparent however, the panel demonstrated no differences among the amplitude means between the sampling methods for citric acid and caffeine solutions. Aftertastes for ingested sodium chloride solutions were significantly (P 〈 0.01) greater than for expectorated samples whereas sampling techniques had no effect upon caffeine aftertastes. Individual contradictions were apparent for citric acid and sucrose aftertastes between the sampling methods.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00481.x
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  • 4
    Digitale Medien
    Digitale Medien
    GROUP TASTE CONCEPT MEASUREMENT: VERBAL AND PHYSICAL DEFINITION OF THE UMAMI TASTE CONCEPT FOR JAPANESE AND AMERICANS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The umami taste concept for a group of judges was measured by a categorization task with food stimuli. The concept was defined to the judges in two ways: first, by verbal description and second, by presenting the judges with standard stimuli: broths made from kombu, katsuobushi and shiitake. The concepts obtained in both instances were close, both for Japanese and American judges. Thus, the umami term could be communicated relatively accurately in sales and marketing without the need for physical standards.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00473.x
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  • 5
    Digitale Medien
    Digitale Medien
    QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. I. SENSORY AND PHYSICOCHEMICAL ANALYSES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Black pepper powder (60 mesh) was stored in consumer unit packs of 100g capacity in low density polyethylene (LDPE) films of 100, 300, and 500 gauge at 27°C and 65% RH. Analyses for sensory quality (odor and flavor), volatile oil, oleoresin, piperine content, and TLC were carried out at 15, 30, 45 and 80 days of storage. Significant loss of “top notes”, volatile oil, and hydrocarbons were seen after 15 days of storage itself while the “basic notes” and oxygenated compounds were retained up to 45 days. There was no loss of piperine up to the end of the study. The black pepper powder was not fit for table use after 15 days, though it could be used for other culinary purposes up to 80 days of storage.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00474.x
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  • 6
    Digitale Medien
    Digitale Medien
    DEVELOPMENT OF SAS® COMPUTER PROGRAMS FOR SENSORY GRAPHICS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Graphics programs were developed using SAS® (Statistical Analysis System) for descriptive analysis sensory data. The routines allow the operator to generate publication quality polar coordinate plots (“cobweb” diagrams), and principal component plots from simple data files.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00476.x
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  • 7
    Digitale Medien
    Digitale Medien
    TEMPORAL ASPECTS OF HEDONIC RESPONSES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Continuous measurement of degree of liking for chocolate milk varying in milkfat (0–36%) showed significant fluctuations over the 80 s test period. For 17 judges, samples with intermediate fat levels received maximum liking 20–30 s after placement in the mouth then declined to neutral (neither like nor dislike). The nonfat sample gave a flat, neutral response across time while the 36% fat sample was initially neutral, reached maximum dislike at approximately 20 s then gradually returned to neutral. For 5 judges, increasing degree of liking was expressed for increasing fat levels. For both groups, maximum and minimum time-intensity (T-I) measurements correlated significantly with results from conventional hedonic scaling on a 20-cm line. Degree of liking was unaffected by swallowing or expectorating samples by either T-I or scaling. Thus, similar to perceived intensity, hedonic responses are not static, but show systematic changes during tasting, i.e., from the time the sample is placed into the mouth, through expectoration (or swallowing) until a steady (usually neutral) state is reached.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00475.x
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  • 8
    Digitale Medien
    Digitale Medien
    RELATING SENSORY AND CHEMICAL DATA TO UNDERSTAND FLAVOR (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Flavor cannot be measured directly by instruments, it is an interaction of consumer and product. A gas chromatogram, even with 250 peaks on it, does not say anything about the flavor, only about the volatiles. In some cases a character impact compound might be present, in a second group of products a small number of compounds may be responsible for the majority of the flavor, while a third class contains more complex foods, which have generally been processed in some way. A range of methods has been, more or less, successfully used to try to link composition data to flavor data, including the calculation of odor units, fractionation of chromatographic effluent, “nasal appraisal” of chromatographic effluent, and a range of multivariate statistical procedures. However, defects in understanding of the mechanism of operation of the chemical senses has limited the success which has been achieved.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00477.x
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  • 9
    Digitale Medien
    Digitale Medien
    EFFECT OF A HIGHWAY'S TRAFFIC ON THE LEVEL OF LEAD AND CADMIUM IN FRUITS AND VEGETABLES GROWN ALONG THE ROADSIDES (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Samples of fruits (grapes, pomegranates, and tomatoes), and vegetables (onions, potatoes, and spinach) were collected directly from randomly selected commercial farms along the Tripoli-Zawiya major road, at the appropriate harvest seasons, during the period of May through November 1988. The objective was to determine the extent of contamination of the crops with toxic heavy metals, lead and cadmium, from traffic emissions. For the purpose of comparison, similar crops were collected, within the same periods, from farms in Waddy Al-Rabia, far away from any major road.The samples were dry-ashed, and analyzed using flameless Atomic Absorption Spectrophotometer (AAS).The statistical analyses of the experimental data showed that the major road contributed significantly (P 〈 0.05) to higher concentrations of lead in all the crops examined; and also cadmium in all the crops except in potatoes. Vegetable crops were found to have higher contents of these two metals than the fruits. Substantial amounts of these metals could be removed by washing the samples with triple distilled water.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00090.x
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  • 10
    Digitale Medien
    Digitale Medien
    USE OF MEAT ISOLATE, LACTOBACILLUS BAVARICUS MN, TO INHIBIT LISTERIA MONOCYTOGENES GROWTH IN A MODEL MEAT GRAVY SYSTEM (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The ability of Lactococcus lactis 11454, Pediococcus pentosaceus 43200 and Lactobacillus bavaricus MN, originally isolated from dairy, vegetable, and meat products, respectively, to inhibit growth of Listeria monocytogenes Scott A in a model beef gravy was examined. In the first series of experiments, where the lactic acid bacteria and L. monocytogenes were inoculated at levels of 105 CFU/mL and 103 CFU/mL, respectively only L. bavaricus inhibited listerial growth at 10C. Subsequent experiments using L. bavaricus MN confirmed that the inhibition was caused by a bacteriocin, occurred at temperatures at low as 4C, and could be initiated by 103 CFU/mL L. bavaricus in the presence of L. monocytogenes at levels 10-fold higher. Although the inhibitory agent was protease-sensitive and inhibition occurred in the absence of a fermentable carbohydrate, the presence of acid enhanced efficacy of the bacteriocin.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00091.x
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  • 11
    Digitale Medien
    Digitale Medien
    CONSUMER WILLINGNESS TO PAY FOR SAFER FOOD PRODUCTS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Existing estimates of societal costs of food-borne pathogens use only out-of-pocket expenses, such as hospital charges, and ignore the cost of (or willingness to pay to avoid) the pain and suffering associated with a food-borne disease. This paper develops and implements a method to determine consumers’willingness to pay for safer food products. The results show that, for each meal that may be contaminated, participants in this study would pay 55 cents to eliminate Salmonella and 81 cents to eliminate Trichinella spiralis.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00094.x
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  • 12
    Digitale Medien
    Digitale Medien
    SEAFOOD ALLERGY: PREVALENCE AND TREATMENT (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Seafood is a common cause of food allergy. Allergic reactions are reported by consumers following ingestion of seafood meat and by processing workers after occupational exposure to seafood by inhalation of vapors generated during cooking. Although seafood allergy is commonly observed in clinical practice, its precise prevalence is not established. Based on our estimates, approximately 100,000 to 250,000 Americans are at risk of developing allergic reactions to seafood products. In this study, skin testing, in vitro assays and double-blind, placebo-controlled food challenge were employed to investigate seafood allergy in shrimp-allergic individuals. As in most food allergy studies only 1/3 of the alleged shrimp-sensitive subjects had a positive shrimp challenge test. The combination of a positive shrimp skin test and shrimp RAST (〉11% bound) had the best predictive value (87%) for a positive challenge response. Although occupational seafood allergy is not well-studied, based on a Canadian investigation, it can be estimated that 57,000 American seafood workers are at risk of developing work-related allergic reactions. Since seafood is a major food allergen in consumers and industrial workers, further studies are necessary. Despite developments of new antiallergic therapies, avoidance continues to be the best “treatment”for allergic ingestive, inhalative and occupational disease.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00095.x
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  • 13
    Digitale Medien
    Digitale Medien
    CONSUMER RESPONSE TO INFORMATION ON INTEGRATED PEST MANAGEMENT (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Risk communication theory is used to address consumer concerns about food safety and pesticide residues. Risk perception is a function of actual hazard and “outrage”factors. If concerns are acknowledged and information is provided on how risks are being addressed, the outrage component of perception is reduced. Two 2-min videos were prepared to present information on the environmentally responsive integrated pest management (IPM) approach to farming. The video was shown to a total of 197 consumers in controlled group settings. Although about 90% of participants expressed confidence in the safety of produce grown in California and the United States, 40% said they avoided some produce items due to safety concerns. Pre-and post-attitude assessments and group discussions documented a significant change in attitudes toward food safety, farming practices, and university efforts to help farmers. This project indicates that consumer concerns are significantly reduced when their knowledge of IPM practices is increased.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00087.x
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  • 14
    Digitale Medien
    Digitale Medien
    OXYRASETM ENZYME AND MOTILITY ENRICHMENT FUNG-YU TUBE FOR RAPID DETECTION OF LISTERIA MONOCYTOGENES AND LISTERIA SPECIES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A rapid and simple method using a U-shaped glass apparatus (Fung-Yu tube) for early determination of the presence of Listeria monocytogenes and Listeria species in mixed cultures and inoculated meat samples has been developed. This system utilizes unique biochemical and physical properties of Listeria for selective enrichment. Fraser broth was used as a selective enrichment broth especially for observation of esculin hydrolysis (blackening of broth), and semisolid Modified Oxford agar was used for selective detection of motility of Listeria. When Fung-Yu tubes containing 0.1 unit/mL of OxyraseTM (membrane fractions of Escherichia coli) were inoculated with L. monocytogenes, an enhanced early growth of L. monocytogenes occurred. A presumptive positive result for low numbers of L. monocytogenes (1–100 CFU/g) in the presence of large numbers of competitive microflora in pre-enriched (24 h) ground beef samples using the Fung-Yu tube method with the aid of OxyraseTMwas obtainable within 10 h. Using this system, isolation of Listeria in the presence of mixed bacterial flora (44 species), such as Bacillus, Escherichia, Klebsiella, Proteus, Salmonella, Shigella, Staphylococcus, and Streptococcus, and in inoculated ground beef was successful in 24–48 h. The Fung-Yu tube procedure is a highly sensitive, selective, and easy-to-use method to separate and isolate L. monocytogenes and other Listeria spp. from other contaminating microorganisms in meats.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00047.x
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  • 15
    Digitale Medien
    Digitale Medien
    SPIRAL SYSTEM AND LASER COLONY SCANNER FOR ENUMERATION OF MICROORGANISMS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Aerobic Plate Count (APC) and spiral plate (Spiral) methods using both manual counting (MC) and laser counting (LC) procedures were compared for pure bacterial, yeast, and mold cultures and raw milk samples. All four combinations of methods (APC-MC, APC-LC, Spiral-MC, and Spiral-LC) gave similar log10 counts of studied pure microbial cultures, producing results that were not different for the purposes of practical microbiology. With bacterial and yeast cultures, counts differed by less than half a logarithmic cycle (the range of difference = -0.26 to +0.42), the range of difference being -0.03 to +0.62 for Aspergillus flavus and Penicillium camemberti molds. An exception was noticed with Rhizopus oligosporus mold when plates were read by laser due to large (10–15 mm) colony size. The difference between the readings made manually and by laser colony scanner was about one logarithmic cycle with both APC and Spiral methods. Statistical analyses of the manually read results of bacterial and Saccharomyces cerevisiae spiral plates showed no differences at the 0.05 level of significance between the readings made by four or five persons. For raw milk samples, Spiral-MC and Spiral-LC methods gave higher microbial numbers than APC-MC (63% of samples) and APC-LC (54% of samples) at 0.05 level of significance (p〈0.001). Of the LC results, 75% were within a ± 0.5 logarithmic cycle range when compared to MC results, of which 98% were within the same range. All results were still within a ± 1.0 logarithmic range. When APC and Spiral for raw milk samples were analyzed, LC gave higher microbial numbers compared to MC: 71% of the APC-LC results were higher than APC-MC results, and 85% of Spiral-LC results were higher than Spiral-MC results at 0.05 level of significance (p〈0.001). 77% of the results by either plating technique were within a ± 0.5 logarithmic range.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00049.x
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  • 16
    Digitale Medien
    Digitale Medien
    COMPARATIVE ANALYSIS OF TRYPAN BLUE AGAR AND CONGO RED AGAR FOR THE ENUMERATION OF YEAST AND MOLD USING THE HGMF SYSTEM (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Enumeration of yeast and molds from 39 food samples, including 6 dairy products, 2 meat products, 5 cereal products, 9 fruits, 4 vegetables, 6 beverages, 4 spices, and 3 condiments on Trypan blue (at 1: 10,000 dilution) in potato dextrose agar (Trypan blue agar) was compared with Congo red (at 25:1,000,000 dilution) in potato dextrose agar (Congo red agar) using the hydrophobic grid-membrane filter (HGMF) technique of the ISO-GRID system. Yeast and mold grew well on both Trypan blue agar and Congo red agar, producing blue and red colonies, respectively, in the ISO-GRID system, when examined in incan-descent light. However, not all yeast and mold colonies grown on Congo red agar fluoresced under ultraviolet (UV) light (a recommended observation procedure). Thus, results indicated that Trypan blue agar observed in incandescent light is more convenient to use for enumerating yeast and mold in food samples.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00054.x
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  • 17
    Digitale Medien
    Digitale Medien
    EFFECT OF GROWTH TEMPERATURE AND MEDIA ON INACTIVATION OF LISTERIA MONOCYTOGENES BY CHLORINE (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The objective of this study was to determine the effect of growth environment on the susceptibility of Listeria monocytogenes to inactivation by hypochlorite sanitizer. Cells were grown in tryptic soy broth (TSB) at 35, 21, and 6°C and in 1:15 dilution of TSB (low nutrient medium, LNM) at 35°C. Late exponential phase cells were harvested, washed, and exposed to a 1 ppm sodium hypochlorite solution for periods up to 5 min. After 30 s exposure, cells grown at 35°C in TSB were reduced in number by 2.1 ± .3, at 21°C, 3.1 ± .3 and at 6°C, 3.4 ± .3 log units. After 30 s exposure to 5 ppm free chlorine cells grown at 35°C in TSB were reduced in number by 5.2 ± .2 and in LNM by 3.1 ± .1 log units. These data demonstrate that growth environment has a significant effect on chlorine inactivation of L. monocytogenes.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00040.x
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  • 18
    Digitale Medien
    Digitale Medien
    TEMPERATURE SHIFT EFFECTS ON INJURY AND DEATH IN LISTERIA MONOCYTOGENES SCOTT A (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Exposure of Listeria monocytogenes Scott A grown at 37°C to a 1 h heat treatment at 52°C resulted in little death of the cells (〈 0.5 log). However, as the temperature of growth decreased, there was an increase in the extent of death (〉 4 logs at 10°C growth temperature). Heat induced injury, however, decreased as the growth temperature decreased. Shifting L. monocytogenes grown at 10, 19, or 28°C to 37°C for periods up to 5 h led to cells with increased heat tolerance. However, there was little effect on injury by the shift-up procedure. Presence of chloramphenicol during the shift-up period inhibited the gain in heat tolerance. L. monocytogenes grown at low temperatures (〈 28°C), were more susceptible to killing by heat, but this susceptibility could be lost if cells grown at low temperatures are given a short incubation at 37°C. The data obtained here suggest that if foods containing L. monocytogenes are temperature-abused for even short periods, the organisms will acquire an increased heat tolerance and will require higher inactivation temperatures or longer processing times.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00041.x
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  • 19
    Digitale Medien
    Digitale Medien
    ISOLATION, PURIFICATION AND PARTIAL CHARACTERIZATION OF A NEW EXTRACELLULAR CYTOTOXIN FROM A VIRULENT CLINICAL STRAIN OF LISTERIA MONOCYTOGENES SEROTYPE 4b, AND AN AVIRULENT, NONHEMOLYTIC VARIANT ATCC 15313 SEROTYPE 1/2a (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A number of pathologies oflisteric infections in man remain unexplained. The objective of this study was to investigate whether strains of Listeria monocytogenes synthesize additional toxin(s), which may be implicated in these unexplained pathologies. Results showed that both virulent (4b) and avirulent (ATCC 15313) strains of L. monocytogenes synthesize a previously unrecognized extracellular cytotoxin of Mr 34,000. Cytotoxin synthesis is possibly dependent on the type of salt and the concentration of calcium ions. The cytotoxin is highly thermostable (D121C 〉 10 min) but is susceptible to digestion by trypsin/chymotrypsin. The cytotoxin is thermostable as the absence of viable L. monocytogenes cells in a food does not preclude the possibility of a toxigenic food product. The role of the cytotoxin in a listeric infection is at present unknown.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00042.x
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  • 20
    Digitale Medien
    Digitale Medien
    HIGHER AVERAGE MERCURY CONCENTRATION IN FISH FILLETS AFTER SKINNING AND FAT REMOVAL (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Ten male and ten female brown trout (Salmo trutta L.) ranging in weight from about 500 to 3500 grams were caught in Lake Ontario. Opposite sides of each individual fish were randomly processed and trimmed to yield skinned or unskinned fillets. Skinning resulted in an increase in the average concentration of total mercury in the fillets of fish of either sex but the increases were not significant.With the exception of the unskinned fillets of the male fish, the concentration of mercury in the fillets increased significantly as the weight of the fish of either sex increased. The fillets of the male fish appeared to be higher in mercury than that in the corresponding fillets of female fish of comparable weight. In all instances, the concentrations of mercury in skinned and unskinned fillets were well below the 1 ppm fresh weight action level of the U.S. Environmental Protection Agency.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00043.x
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  • 21
    Digitale Medien
    Digitale Medien
    A REVIEW OF METHODS FOR DETECTION OF THE PSYCHROTROPHIC FOODBORNE PATHOGENS LISTERIA MONOCYTOGENES AND AEROMONAS HYDROPHILA (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The detection of the psychrotrophic foodborne pathogens Listeria monocy-togenes and Aeromonas hydrophila in food depends on the use of various selective media designed specifically for their isolation. These selective media, which contain combinations of dyes, antibiotics, and other inhibitory substances, restrict the background microflora while permitting the desired organism (either L. monocytogenes or A. hydrophila) to form characteristic colonies. Since the selective media are not completely specific, confirmation tests specific to L. monocytogenes or A. hydrophila are used to verify the identity of the respective isolates. It has been observed that the inhibitory substances used will not permit injured (stressed) cells to form colonies and special techniques are needed to recover injured cells. The present techniques, while not ideal, do allow for a reasonably quantitative estimate of any L. monocytogenes or A. hydrophila present in a food.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00044.x
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  • 22
    Digitale Medien
    Digitale Medien
    ATTACHMENT AND REMOVAL OF SALMONELLA SPP. ON MEAT AND POULTRY TISSUES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Muscle pieces from beef, pork, and chicken were exposed to Salmonella strains in various aqueous solutions to determine mechanisms of microbial attachment and release. Binding was measured by scanning electron microscopy and by bacteriological methods. Bacteria appear to attach preferentially to connective tissue fibers, rather than to myofibrils. Muscle fiber swelling and shrinkage during processing permits some microbial entrapment between muscle bundles. Mannose and salt solutions were examined as potential inhibitors of attachment or as removal agents. Mannose inhibited attachment slightly and isotonic saline rinses removed some attached cells, but either method effected only about a one log reduction (90%). Application of 41 rinsings only effected a 4 log reduction. The apparent variety of attachment mechanisms by Salmonella hinders complete removal from meat tissues by simple rinsing procedures.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00046.x
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  • 23
    Digitale Medien
    Digitale Medien
    USING SPREADSHEET SOFTWARE FOR PREDICTIVE MICROBIOLOGY APPLICATIONS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Recently, multivariant models based on the use of the Gompertz function in combination with response surface analysis have been developed to predict the behavior of foodborne pathogens in response to food formulation and storage parameters, including temperature, pH, sodium chloride content, sodium nitrite concentration, and atmosphere. These models were adapted for easy use by developing a “user-friendly'’application program, the Pathogen Modeling Program. This program is based on a commercially available spreadsheet program, Lotus 1-2-3TM, and incorporates features such as calculation of predicted growth kinetics and time to achieve specified population densities. The current version of the software includes models for Salmonella, Shigella flexneri, Listeria monocytogenes, Staphylococcus aureus, and Aeromonas hydrophila. Microbiological modeling application software of this type appears to have great potential in relation to both developing food products with enhanced microbiological safety and teaching the multivariant nature of microbial growth in foods. The Pathogen Modeling Program is available on request.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00045.x
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  • 24
    Digitale Medien
    Digitale Medien
    DETERMINATION OF PIRIMIPHOS-METHYL IN PASTA BY GAS CHROMATOGRAPHY/CHEMICAL IONIZATION MASS SPECTROMETRY (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A method for the determination of pirimiphos-methyl residues in pasta has been developed. The pesticide was extracted from pasta using the Luke procedure modified for low moisture, nonfatty food products. The extracts were analyzed by capillary column gas chromatography using an ion trap mass spectrometer in the chemical ionization mode as the detector. Quantification was performed using fluorene as the internal standard. The limit of detection was 0.005 ppm. Recoveries from spaghetti were 83.0% at the 0.100 ppm level and 93.3% at the 0.010 ppm level. Of 48 spaghetti samples analyzed, 38 contained detectable residues between trace (〉0.005 ppm) and 0.180 ppm. Electron ionization (EI) was used to confirm residues as low as 0.016 ppm in more concentrated extracts.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00033.x
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  • 25
    Digitale Medien
    Digitale Medien
    DIFFERENTIAL HEMOLYTIC RESPONSE OF LISTERIA MONOCYTOGENES STRAINS ON VARIOUS BLOOD AGARS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00034.x
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  • 26
    Digitale Medien
    Digitale Medien
    THE MICROBIOLOGY OF FOODBORNE DISEASE OUTBREAKS: AN UPDATE (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Illnesses or diseases transmitted by food are referred to as foodborne illnesses and are the result of consumption of foods contaminated with pathogenic bacteria and/or their toxins, viruses, parasites, chemicals or other substances hazardous to human health.The recent literature has been reviewed. Terminology, sources, economics, prevention and control of foodborne illness outbreaks in the United States in recent years are reported. Bacterial foodborne outbreaks far outweigh those caused by other sources. Three contributing factors are responsible for more than 87% of the foodborne outbreaks for the period 1980–1985.Control of implicated microorganisms can reduce outbreaks of foodborne disease and assure a safe, wholesome and nutritious food supply.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00035.x
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  • 27
    Digitale Medien
    Digitale Medien
    EFFECT OF pH, ACIDULANT, SODIUM CHLORIDE AND TEMPERATURE ON THE GROWTH OF LISTERIA MONOCYTOGENES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Growth of two Listeria monocytogenes strains in tryptic soy broth containing NaCI or combinations of NaCI and acidulants at different pHs and temperatures was investigated. L. monocytogenes was capable of growing in 10% NaCI at 35°C and 12% NaCI at 25°C and 10°C. The maximum NaCI for growth changed when NaCI and pH, in combination with different acidulants and temperature, were tested. The minimum pH/salt level for initiation of growth of L. monocytogenes ranged from 5.0–5.6/8–10% at 35°C and 25°C and 5.6/8% at 10°C, depending upon the acidulant and the strain. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C. In this study L. monocytogenes appeared to persist and tolerate a combination of low pH, high salt and low temperatures.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00036.x
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  • 28
    Digitale Medien
    Digitale Medien
    BOOK REVIEWS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Book reviewed in this article:FOOD ADDITIVES. Edited by A. L. Branen, P. M. Davidson and S. Salminen.FOOD CONTAMINATION FROM ENVIRONMENTAL SOURCES. J. 0. Nriagu and M. S. Simmons (Eds.)
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00039.x
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  • 29
    Digitale Medien
    Digitale Medien
    MICROBIOLOGICAL QUALITY OF WHEAT STORED UNDER DIFFERENT CONDITIONS IN TURKEY (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Four different types of wheat storage systems are widely used in the Marmara region. The existing storage conditions were studied and changes in the microbiological quality of the stored wheat under these conditions were assessed.Depending on the external conditions, ambient temperatures and relative humidities in the stores were 17–26°C and 50–65% RH during summer and 3–10°C and 62–83% RH during winter, respectively. The low relative humidity level during harvesting and subsequent storage was adequate for obtaining low levels of moisture content and water activity in the produci for safe storage. The increase in relative humidity of the air during winter months did not affect the moisture content of the product considerably and the low temperature prevented mold growth. Therefore, all of the four different storage facilities were suitable for safe storage of grain for a period of one year without significant losses in quality due to microbiological load.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00038.x
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  • 30
    Digitale Medien
    Digitale Medien
    LACK OF GENOTOXIC EFFECTS OF PIPERINE, (THE ACTIVE PRINCIPLE OF BLACK PEPPER) IN ALBINO MICE (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The potency of piperine, the active principle of black pepper, to induce micro-nuclei in bone-marrow erythrocytes and dominant-lethal mutations was investigated in male mice. Preliminary studies indicated that piperine administered (i.p.) to adult male mice at sublethal doses of 1,2 or 4 mg/kg b.w. (1/20, 1/10 or 1/15 LD50) on 5 consecutive days did not induce any clinical signs of toxicity or any significant alterations in epididymal weights, testicular weights or tes-ticular histology. In the bone-marrow micronucleus assay, piperine induced no significant increase in micronuclei in polychromatic erythrocytes suggesting its nonclastogenic nature at the tested doses. Further, it also failed to induce dominant-lethal mutations during an 8–week sequential mating schedule of males at a dosage of 4 mg/kg b.w./ day for 5 days. The caudal sperm counts and the incidence of sperm-head abnormalities measured at 1,3,5 and 7 week were not altered in Piperine administered males at any of the doses.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00037.x
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  • 31
    Digitale Medien
    Digitale Medien
    DEVELOPMENT OF NEW ENRICHMENT BROTHS AND PLATING AGARS FOR ISOLATION OF HEMOLYTIC SPECIES OF LISTERIA (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A new basal broth medium was formulated for optimal growth of Listeria monocytogenes, which occurred at 37°C when the initial pH was 6.8. This formulation was used as the basal medium for development of a highly selective plating agar which proved suitable for direct culture of vaginal and rectal swabs for L. monocytogenes. A modification with slightly lower selectivity was necessary for recovery of hemolytic strains of Listeria ivanovii and Listeria seeligeri. The same basal medium was used as a pre-enrichment broth and for the development of a selective enrichment broth which were incorporated into a two-step enrichment procedure for the isolation of L. monocytogenes from foods. These new media were compared with several others that have been proposed by comparing recoveries of Listeria from laboratory seeded foods (100% positive), raw milk (50 samples, all negative) and comminuted meat products (75% positive).
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00025.x
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  • 32
    Digitale Medien
    Digitale Medien
    METABIOTIC GROWTH OF AND TOXIN FORMATION BY CLOSTRIDIUM BOTULINUM (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Strains of Clostridium botulinum types A, B and F were grown aerobically in metabiotic association with several aerobic and facultative microorganisms. In unbuffered media Enterococcus faecalis and Pediococcus cerevisiae produced enough acid to prevent toxin formation by C. botulinum but in buffered media toxin was formed. Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Yersinia enterocolitica, strains of Serratia, Pseudomonas, Alcaligenes and 35 unidentified strains from mechanically deboned chicken homogenate produced conditions favorable for toxin production under aerobic conditions. The metabiotes did not inhibit spore formation nor did toxin production correlate with the appearance of spores.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00026.x
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  • 33
    Digitale Medien
    Digitale Medien
    DIPHENYLAMINE RESIDUES IN APPLES AND APPLE CIDER (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Diphenylamine (DPA) is an antioxidant which is widely used on apples for scald control during fruit storage. Since appreciable residues of DPA remain on apples when sold, it was of interest to study the extent of possible transfer of the compound to cider. Cider was expressed from five cultivars ofDPA-treated apples following their storage and the original fruit, the pomace and cider was analyzed for DPA residues. Only traces of the compound were found in cider with virtually all of the DPA found concentrated in the pomace. The toxicologic significance of the results are discussed.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00028.x
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  • 34
    Digitale Medien
    Digitale Medien
    THE EFFECT OF AEROBIC MESOPHILIC MICROFLORAL LEVELS ON THE ISOLATION OF INOCULATED LISTERIA MONOCYTOGENES STRAIN LM82 FROM SELECTED FOODS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of aerobic mesophilic microfloral concentration on the isolation of Listeria monocytogenes LM82 was studied in 31 (18 cheeses and 7 noncheese) retail foods having standard plate counts of 101 to 108 colony forming units (CFU)/g. Foods were spiked with L. monocytogenes and enriched at 30°C for 24 h in a selective enrichment broth used in a U.S. Food and Drug Administration method. Inoculum levels for isolation on modified McBride agar ranged from 0.1 to 〉 5 × 103 with a geometric mean value of 5 inoculated CFU/g or 1.4 CFU/g. Pure Enterococcus (Streptococcus) faecalis (0 to 6 × 106 inoculated CFU/mL) in the absence of food matrix had no effect on the enrichment of L. monocytogenes. Ease of isolation of LM82 was independent of the food microflora concentration both generally and in the specific food type of 9 Brie cheeses. Competition, when it occurs, therefore, may be due to specific bacterial competitors rather than bacterial numbers.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00027.x
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  • 35
    Digitale Medien
    Digitale Medien
    MOLD GROWTH AND PRESENCE OF AFLATOXIN IN SOME TURKISH CHEESES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Twenty-five random fresh market samples of Van herby cheese and pickled white cheese were examined for molds and aflatoxins. The mean total mold count in Van herby cheese was 2.50 × 105/g; in pickled white cheese it was 4.95 × 104/g. The mycoflora on the cheeses were determined. In all cheeses, over 65% of molds were Penicillium species. Aspergillus made up 0 to 1.6 % and 2.6 % to 4.0 % of the mold on pickled white cheese and Van herby cheese, respectively. Other isolated molds belonged to Mucor, Geotrichum and Trichoderma genera. None of the samples contained aflatoxins and none of the 6 Aspergillus isolates was an aflatoxin producer.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00030.x
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  • 36
    Digitale Medien
    Digitale Medien
    BOOK REVIEWS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Book reviewed in this article:WRITING THE LABORATORY NOTEBOOK. H. M. Kanare.FOODBORNE BACTERIAL PATHOGENS. M. P. Doyle (ed.) Marcel Dekker.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00032.x
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  • 37
    Digitale Medien
    Digitale Medien
    PHOSPHOLIPASE C PRODUCTION AND CLOSTRIDIUM PERFRINGENS GROWTH IN SOY MEAL/GROUND BEEF MIXTURES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Clostridium perfringens ATCC 13124 grew well in ground beef:soybean meal mixtures. Phospholipase C activity in the medium did not parallel the bacterial load. The concentrations of phospholipase C in 24 h cultures were lower than the control if the beef to soy ratio was 1:1 or 1:3; phospholipase C concentration was higher than the control when the beef to soy ratio was 9:1. The low phospholipase C levels may be due to the presence of carbohydrates in the soy meal because soy extracts with low carbohydrate content did not affect the phospholipase C concentrations as greatly as those with higher carbohydrate composition.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00031.x
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  • 38
    Digitale Medien
    Digitale Medien
    ANALYSIS OF DITHIOCARBAMATE AND NICKEL RESIDUES IN LETTUCE AND PEPPERS GROWN IN SOIL CONTAINING PHOTODEGRADABLE PLASTIC MULCH (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Photodegradable plastic, which contains nickel and dithiocarbamates as active ingredients, controls weeds and conserves moisture during the growth of vegetables after which it may be plowed into the soil to decompose. Lettuce and green peppers were grown in the greenhouse and field in soil into which was incorporated photodegraded plastic at rates equivalent of up to 30 years of repetitive annual plastic use. Dithiocarbamate residues were not detectable in the harvested crop or soil samples. Residues of nickel showed no consistent differences between treated or control crop and soil samples.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00029.x
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  • 39
    Digitale Medien
    Digitale Medien
    EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Three studies were conducted to assess the effects of disconfirmed consumer expectations on food acceptability. In the first, disconfirmed expectations for the sensory attributes of an edible film had a negative effect on acceptability of the film. Greater disconfirmation resulted in lower acceptance and purchase intent. In the second study, written product information was used to establish three levels of expected acceptability and expected bitterness for a novel fruit beverage. Comparison of preexposure (expected) and postexposure (perceived) ratings of acceptability and bitterness supported an assimilation model of disconfirmation effects for conditions in which expectations of acceptability were high and expectations of bitterness were low. A contrast effect was observed for bitterness judgments when expectations of bitterness were high. Associative effects resulting from the expectation manipulation were observed on other sensory attributes. In the third study, expectations were manipulated to influence both direction (positive versus negative) and degree of disconfirmation for the acceptance of cola beverages. Results provided further support for an assimilation model of these effects.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00194.x
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  • 40
    Digitale Medien
    Digitale Medien
    USE OF THE RECEIVER OPERATING CHARACTERISTIC IN THE STUDY OF TASTE PERCEPTION (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Studies of the Receiver Operating Characteristic (ROC) for taste are reviewed and new data on its shape are presented. What evidence there is suggests that ROCs for taste conform to the normal-normal equal variance model of signal detection theory. Few ROCs for taste have been reported, probably because the large number of trials required by detection theory makes the task arduous for subjects in taste experiments. However, pooling ratings from several subjects and estimating the parameters of the pooled ROC by jackknife techniques circumvents that problem to some extent. Because experiments on taste are often based on a small number of trials, it is especially useful to determine the standard errors of ROC parameters. Methods for estimating these standard errors, including that of the area measure, p(A), are therefore presented.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00196.x
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  • 41
    Digitale Medien
    Digitale Medien
    DESCRIPTIVE ANALYSIS OF ORAL PUNGENCY (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pungent spices are well-recognized for their aromatic and pungent nature; however, relatively little is known about their pungent or ‘burning’ responses. Therefore, this research was undertaken to characterize oral pungency of the principal irritants or red pepper (capsaicin), black pepper (piperine), cinnamon (cinnamaldehyde), cumin (cuminaldehyde), cloves (eugenol), ginger (ginger oleoresin), and alcohol (ethanol). These compounds were evaluated for four pungent qualities (burning, tingling, numbing, overall), two temporal qualities (lag time, overall duration), and three spatial qualities (longitudinal location, lateral location, localized/diffuse). The pungency of cinnamaldehyde was primarily burning and tingling. It had a quick onset and rapid decay. The pungency of eugenol had a long-lasting, predominantly numbing effect. The pungency piperine, capsaicin and ginger were primarily burning, but had different temporal and spatial responses. The pungency of ethanol was most diffuse in nature, with some burning and tingling sensations. It had the shortest perceived onset and overall duration. The pungency of cuminaldehyde was equally burning, tingling and numbing.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00195.x
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  • 42
    Digitale Medien
    Digitale Medien
    RELIABILITY OF THE FOCUS GROUP TECHNIQUE IN DETERMINING THE QUALITY CHARACTERISTICS OF MUNGBEAN [VIGNA RADIATA (L.) WILCZEC] NOODLES (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Two commercial samples were evaluated in five focus group sessions to determine the reliability of the focus group technique in identifying the desirable and important sensory characteristics of dry and cooked mungbean noodles and to determine its quality characteristics. Each focus group consistently identified a similar list of desirable and undesirable characteristics. These results indicated that the focus group technique was a reliable method for determining consumer criteria for quality for mungbean noodles. When there is a need to determine consumers’ definition of product quality at a stage when consumer testing is not desired, the focus group technique can be used as a valuable tool. Mungbean noodle quality was found to have two distinct aspects: appearance of the dry noodles and eating quality of the cooked noodles. Color, glossiness, and transparency are the most important characteristics of dry starch noodles while mouthfeel or texture is considered the most important characteristic of cooked starch noodles. Color, taste, and odor of the cooked noodles were considered not as important.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00197.x
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  • 43
    Digitale Medien
    Digitale Medien
    SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Dulce de Lcche is a dairy based confectionary product, popular in most Latin American countries. A 24 factorial design was used to study the influence of glucose syrup concentration, type of neutralizer, cooking time and inclusion of vanilla essence on the sensory profile of this product. Fractions of the full design was used to obtain 37 sensory descriptors covering appearance, manual and oral texture, flavor and aftertaste, and a number of objective color and texture measurements. The effects of the design factors on individual descriptors were tested using analysis of variance; aggregate analysis of attributes were carried out using multivariate analysis of variance, principal component analysis and partial least squares regression.Analysis of the principal components identified several interpretable underlying factors for appearance and texture but not for flavor or aftertaste. Partial least squares regression showed that oral texture is closely related to manual texture, but that aftertaste is quite different from flavor. Instrumental color and texture measurements were found to be highly correlated with the corresponding sensory descriptors.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00531.x
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  • 44
    Digitale Medien
    Digitale Medien
    A STATISTICAL APPRAISAL OF THE PROBLEM OF SENSORY MEASUREMENT (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The problem of sensory measurement has been tackled using a wide range of methods, from sophisticated systems of scaling to simple ranking. This paper focuses on the problems arising from the fact that the units of sensory scales are frequently arbitrary. It looks at alternative methods of scale design and statistical analysis as a response to the problem and, in particular, introduces a novel combination of scale design and statistical analysis, which may be collectively described as a self-adjusting scale method. The self-adjusting scale method has particular appeal when there is little opportunity for the training of panelists in the use of a particular sensory scale and, though it was originally developed and evaluated in the context of laboratory assessment, may actually have its greatest application in the realm of consumer testing.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00533.x
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  • 45
    Digitale Medien
    Digitale Medien
    FREE-CHOICE PROFILING OF MILKS AND OTHER PRODUCTS PREPARED WITH MILKS OF DIFFERENT FAT CONTENTS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Free-choice profiling was used to develop a sensory profile of milks of different fat content and a range of food products prepared from them. The products were cornflakes, flavored milk, instant coffee, oat cereal, savory sauce, tea, and whipped dessert. The aim of the work was to investigate whether or not sensory differences brought about by using milk with a different fat content are noticeable in the context of use, and, if so how the differences can best be described. The milks of different fat content, the flavored milk and the cornflakes, savory sauce, and tea to which milk was added were significantly different from each other but the instant coffee, oat cereal, and whipped desserts were not. The differences found between the samples of different fat content were most often described with mouthfeel terms pertaining to viscosity, i.e., “thin/watery,”“buttery/fatty/ greasy/oily,”“coating/clinging,” and “creamy/rich.”
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00532.x
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  • 46
    Digitale Medien
    Digitale Medien
    PERFORMANCE ASSESSMENT OF SENSORY PANELISTS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The replication variance of individual stimulus evaluations and scale utilization across a panelist's stimulus profile are simultaneously employed to develop statistics for assessing performance of panelists. The approach provides opportunities for comparison of panelists to each other, determination of attributes for which panelist confusion is observed, isolation of stimuli presenting unstable properties, and engagement of influence weights (based on relative precision) in subsequent analyses of data. Although the methodology has been developed for applications involving sensory panelists, the statistical concepts may be extended to other data collection scenarios involving replicated determinations from bounded quantitative measurement scales.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00534.x
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  • 47
    Digitale Medien
    Digitale Medien
    A NEW SIGNIFICANCE TEST FOR CONSENSUS IN GENERALIZED PROCRUSTES ANALYSIS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Generalized Procrustes Analysis is frequently used to find a consensus from sensory panel data. Recently King and Arents (1991) have proposed a goodness of fit of the consensus configuration based on Monte-Carlo simulations. A modified test is developed that retains the original assessor configurations by permutation of the data rows. This leads to a more powerful statistical test as is shown by application to data collected in the free-choice profiling of eight milk products.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00526.x
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  • 48
    Digitale Medien
    Digitale Medien
    CONSUMER PREFERENCE OF DULCE DE LECHE AMONG STUDENTS IN THE UNITED KINGDOM (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Dulce de Leche is a dairy-based confectionary product virtually unknown outside Latin America. A 24 factorial design was implemented to study the influence of sugar composition, type of neutralizer, cooking time and presence of vanilla essence on the preference of Dulce de Leche by UK university students. A fractional factorial pattern was used in sen'ing samples to assessors. Analysis of variance showed that the preferred levels were: 40% replacement of sucrose by glucose syrup, 100% sodium bicarbonate as neutralizer, and no vanilla essence. Cooking time did not significantly affect preference. Partial least squares regression was used to relate preference to sensory profile scores. The correlation was good for appearance and texture, not so for flavor and aftertaste. A mapping technique showed consumers to be uniformly grouped for appearance and texture, not so for flavor. Results from preference and general acceptability were encouraging in promoting this new dairy product in Great Britain.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00528.x
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  • 49
    Digitale Medien
    Digitale Medien
    MULTIVARIATE ANALYSIS OF CONVENTIONAL PROFILING DATA: A COMPARISON OF A BRITISH AND A NORWEGIAN TRAINED PANEL (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Many studies have shown that conventional profiling provides reproducible and meaningful results. However, comparison of the technique as used in different countries appears to be nonexistent. In addition, data analysis is often approached differently, and this aspect is also addressed. This paper describes a study to compare the results obtained from profiling milk chocolate samples, using trained panels in Britain and Norway. Data were analyzed using principal component analysis, generalized Procrustes analysis and partial least squares regression. Results indicate that the underlying perceptual structure of the sample spaces obtained from both panels were similar, however, the emphasis on the underlying sensory dimensions differed. Moreover, it was possible to calibrate the two profiles, which has implications for marketing products for export, as well as providing a potential tool for panel monitoring and calibration across cultures.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00527.x
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  • 50
    Digitale Medien
    Digitale Medien
    A COMPARISON OF FREE-CHOICE PROFILING AND THE REPERTORY GRID METHOD IN THE FLAVOR PROFILING OF CIDER (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Free-choice profiling has been used to collect descriptive sensory data from both trained and untrained assessors, though untrained assessors may have difficulty in generating sufficient and adequate descriptors. The more structured repertory grid method has been used as an alternative procedure, and is thought to help assessors in vocabulary development. To compare these two procedures, panels of assessors used them to describe the sensory properties of 25 ciders. Generalized Procrustes analyses of the two data sets provided broadly similar results, but the repertory grid method yielded more descriptors and interpretation of the resulting product space was slightly easier. However, the repertory grid method took slightly longer to carry out, and it was concluded that neither method was clearly superior.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00529.x
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  • 51
    Digitale Medien
    Digitale Medien
    IMPORTANCE OF SENSORY FACTORS IN PROCESSED SEAFOOD: METHODS AND RESULTS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: This paper considers “importance” of sensory attributes from the consumer point of view, with emphasis on processed seafood. There are three key measures of importance. Attitudinal importance measures what consumers think to be important and refers to general opinions about the category. Sensory system importance measures how strongly different sensory inputs (e.g., appearance, aroma, taste, texture) “drive” overall liking, and show the key sensory inputs to which consumers attend. Attribute level importance measures the relation between sensory intensity and overall liking for each attribute. It shows which specific attributes drive liking, how liking varies with the specific sensory attribute, and whether (and at what sensory level) there exists an optimal level.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00530.x
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  • 52
    Digitale Medien
    Digitale Medien
    SENSORY DIFFERENCE TESTING: RANKING R-INDICES ARE GREATER THAN RATING R-INDICES (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: R-index measures obtained by rating and by ranking were compared using a model system. Tne prediction that R-indices obtained by ranking should exceed values obtained by rating was confirmed for both ranking computations: RJB and RMAT-
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00521.x
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  • 53
    Digitale Medien
    Digitale Medien
    SENSORY OPTIMIZATION OF PROCESS VARIABLES FOR PREPARING ROASTED GRAIN POWDERS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The quality of roasted grain powders is greatly affected bythe roasting process variables; viz., initial moisture content (IMC), grain-to-sand ratio (GSR), sand temperature (ST) and roasting time (RT). The sensory optimization for these variables was done in two phases. The IMC (12 ± 0.2%) and GSR (1:4) were standardized in the first phase, whereas ST (215C) and RT (1.5–2.0 min), in the second. The overall quality of the roasted grain powders was found to be greatly affected by ST followed by RT.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00520.x
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  • 54
    Digitale Medien
    Digitale Medien
    UNDERSTANDING DISCRIMINATION TESTS: A USER-FRIENDLY TREATMENT OF RESPONSE BIAS, RATING AND RANKING R-INDEX TESTS AND THEIR RELATIONSHIP TO SIGNAL DETECTION (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Aproblem central to sensory difference testing is response bias. There are two experimental strategies for dealing with this problem. The first is to use forced choice procedures, like the common duo-trio or triangle tests, while the second is to use signal detection measures like d′, P(A) and the R-index. These strategies are explained and discussed. The relationship between the R-index and the other signal detection measures is explained. The relationship between R-index values obtained by rating and ranking is explored, as are the alternative computations of the R-index by ranking: Rjb and Rmat.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00519.x
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  • 55
    Digitale Medien
    Digitale Medien
    RESPONSE TO COMMENTS ON SCRIVEN AND MAK (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00524.x
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  • 56
    Digitale Medien
    Digitale Medien
    MEETINGS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00525.x
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  • 57
    Digitale Medien
    Digitale Medien
    COMMENTS ON SCRIVEN AND MAK (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: In their article Scriven and Mak (1991) claim to have used Generalized Procrustes Analysis (GPA) to analyze their data. However, the Consensus program they used does not perform a GPA. Since 1989 there is a very fast GPA program that runs on microprocessors.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00523.x
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  • 58
    Digitale Medien
    Digitale Medien
    A COMPARISON OF PERFORMANCE OF PANELS SELECTED USING ANALYSIS OF VARIANCE AND CLUSTER ANALYSIS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 7 (1992), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A comparison of one-way analysis of variance (ANOVA) and cluster analysis as statistical methods for selecting members of a descriptive panel was conducted. Using 150–mm unstructured line scales, 10 panelists evaluated the performance in coffee of 2 whiteners on 14 sensory attributes. Factor analysis showed that 5 factors were adequate to model the data. The sensory ballot used had a reliability coefficient omega (Ω) equal to 0.93. One-way ANOVA and cluster analysis resulted in 2 different panels consisting of 9 judges each. Means and standard deviations of the scores showed that greater variability among panelists’ ratings resulted when the panel was selected using one-way ANOVA than when cluster analysis was used.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00522.x
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  • 59
    Digitale Medien
    Digitale Medien
    PRODUCT OPTIMIZATION IN CENTRAL-LOCATION TESTING AND SUBSEQUENT VALIDATION AND CALIBRATION IN HOME-USE TESTING (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A dry-powdered soft drink was optimized in a central-location test wherein consumers used a fifteen-point liking scale to rate six different products in a sequential monadic fashion. A consumer liking surface was modeled from this taste test evaluation. Four formulations predicted to be differentially accepted from the central-location test were fielded in a paired-preference home-use test to validate the sequential monadic central-location test and to calibrate the fifteen-point liking scale into a preference metric. The results showed remarkably good agreement across the two methods. These findings add strength to the idea that a central-location test that utilizes multiple product evaluations for each consumer can be effectively used to guide the product development process.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00493.x
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  • 60
    Digitale Medien
    Digitale Medien
    SHELF-LIFE OF RAW AND COOKED FIBER-FORMULATED PORK NUGGETS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pork shoulders were ground and restructured into nuggets with 5% dietary-fiber (Avicel) and 1% Nad added. Pork nuggets were battered and breaded with commercial coating ingredients. Half of the nuggets was vacuum packaged and frozen, and the other half was deep-fat fried for 2 min then vacuum packaged and frozen. Microbial analysis showed intermediate counts (103–4) in raw and cooked products for SPC, yeast and mold, VRB, and psychrotrophs. Salmonella counts were negative. Chemical analysis showed raw and cooked nuggets to be similar in composition except for a lower % moisture in the cooked nuggets caused by cooking loss. Oxidative flavor deterioration of raw and cooked, fiber-formulated pork nuggets held at -17.8°C was studied. Thiobarbituric acid values and sensory evaluations showed that oxidation and flavor deterioration occurred faster in the cooked nuggets. Uncooked, fiber-formulated pork nuggets maintained quality flavor characteristics through 4 months of storage at -17.8°C.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00494.x
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  • 61
    Digitale Medien
    Digitale Medien
    COMPARISON OF THREE DESCRIPTIVE ANALYSIS SCALING METHODS FOR THE SENSORY EVALUATION OF NOODLES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Unstructured line scales (ULS), semi-structured line scales (SLS), and category scales (CS) were compared in evaluating two samples of mungbean starch noodles. Results indicated that panelists discriminated better between noodle samples when ULS were used. When identical sets of descriptors were used, more terms were found to be discriminatory with ULS but a smaller group of descriptors was sufficient to discriminate between samples compared to those needed for SLS or CS. It was also found that the use of ULS was most reliable and most sensitive to product differences. Increased anchoring of the line scales with the intensity standards did not result in increased sensitivity and reliability of the scale. Results also showed that different scaling methods may be used in succession at intervals of at least 4 h by a trained panel in evaluating the sensory characteristics of noodles using descriptive analysis.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00495.x
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  • 62
    Digitale Medien
    Digitale Medien
    USE OF CONTRASTS FOR THE EVALUATION OF PANEL INCONSISTENCY (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The panelist by treatment interaction variation is used to investigate panel inconsistency. The approach tests for panelist outliers with different univariate response patterns to a set of treatments to determine the relative effect(s) of interaction variation sources on the detection of treatment differences. Algorithms and examples are followed by a discussion of the theoretical and practical significance of panel inconsistency and the removal of panelist outliers.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00496.x
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  • 63
    Digitale Medien
    Digitale Medien
    SENSORY ANALYSIS OF FIBER FORMULATED GROUND PORK PATTIES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork (25%± 2% fat) at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Cooked samples of all treatments and a control were presented to a professional sensory panel and evaluated for the following six attributes: resistance to bite, juiciness, off flavor, pork flavor intensity, graininess/flouriness, and cohesiveness. Products containing Nutriloid Fiberplus at 3.5% and 7.0% had the least resistance to bite (softest), but no differences were detected between the two levels of these products. The Avicel and Solka-Floc products were similar to the control products for resistance to bite. Products containing Nutriloid Fiberplus carried a significant off-flavor, whereas products containing Avicel at 3.5% maintained a flavor similar to that of the control products. Products with Solka-Floc or Nutriloid Fiberplus had distinct graininess/flouriness attributes. Solka-Floc products and Nutriloid products were more cohesive (p 〈 0.05) than control products. Avicel products at 3.5% were not significantly different than control products for all attributes evaluated.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00486.x
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  • 64
    Digitale Medien
    Digitale Medien
    MODIFICATIONS TO SENSORY DIFFERENCE TEST PROTOCOLS: THE WARMED UP PAIRED COMPARISON, THE SINGLE STANDARD DUO-TRIO AND THE A-NOT A TEST MODIFIED FOR RESPONSE BIAS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Modifications were made to difference tests on the basis of psychophysical theory and tested using a model system. The A-not A test was modified by the addition of sureness judgements to free the test from response bias; ‘warm-up’improved test sensitivity. Regular duo-trio tests were modified by using the weaker stimulus as the standard, increasing test sensitivity. The paired comparison cannot be used unless the dimension of the difference can be described. However, the warm-up procedure allows opportunity for judges to describe the difference and their own words can then be used for the test. The resulting warmed-up paired comparison was more sensitive than any modification of the duo-trio.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00487.x
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  • 65
    Digitale Medien
    Digitale Medien
    OPTIMIZATION OF PROCESSING OF PEANUT BEVERAGE (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Peanut beverages were prepared and homogenized at 2000, 4000, and 6000 psi and processed at 100°C for 10, 15, and 20 min and at 121°C for 5, 10, and 15 min. Sensory analysis, gas chromatographic (GC) analysis, and viscosity measurements were performed on the products. Sulfur aromatic was found sufficient to discriminate between samples processed at 100°C whereas sulfur aromatic, cooked peanut flavor, and bitterness provided the most efficient combination for discriminating between samples processed at 121°C. Processing time had a more significant effect on the sensory attributes of products. Optimum conditions for processing were found to be at homogenization pressure 〉 3100 psi and process time 〉 16 min at a processing temperature of 100°C. No sensory characteristic of the peanut beverage correlated with the instrumental analyses done.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00478.x
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  • 66
    Digitale Medien
    Digitale Medien
    SEMINARS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00472.x
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  • 67
    Digitale Medien
    Digitale Medien
    EFFECT OF REDUCED pH ON SECRETION, STABILITY AND ACTIVITY OF LISTERIA MONOCYTOGENES LISTERIOLYSIN O (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effect of environmental parameters on secretion, stability and activity of Listeria monocytogenes listeriolysin O (LLO) was examined. Increasing the initial glucose concentration in proteose peptone medium resulted in reduced LLO activity and lower final pH. Yield of LLO was substantially increased when the medium was buffered with ß-glycerophosphate. Extended storage of active LLO in growth medium adjusted to pH 5.3 resulted in loss of only 10% LLO activity; however, up to 90% activity was lost during storage atpH 〈 4.5. In contrast, LLO activity was maximal at pH between 4.0 and 5.5. When the initial pH of culture medium was adjusted to give a final pH after growth of 5.3, as little as 10% of the maximum LLO activity was obtained. The results suggest that the degree of acidity may control both secretion and stability of LLO.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00084.x
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  • 68
    Digitale Medien
    Digitale Medien
    INHIBITION OF LISTERIA MONOCYTOGENES BY LACTOCOCCUS LACTIS SUBSP. LACTIS ISOLATED FROM ITALIAN RAW HAM (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A total of 168 strains of lactic acid bacteria were isolated from Italian raw ham and screened for antagonistic activity against Listeria monocytogenes by using an agar spot assay. Only one strain of Lactococcus lactis subsp. lactis produced antagonistic effects other than inhibition by low pH and hydrogen peroxide. The proteinaceous nature of the compound produced by L. lactis B10 was demonstrated by its inactivation by proteolytic enzymes. The cell-free culture super-natants (filtered and heat-treated) showed a bactericidal mode of action. Bacteriocin produced by L. lactis B10 was inhibitory to other lactic acid bacteria and one strain of Staphylococcus aureus, but not to the gram-negative bacteria tested.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00085.x
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  • 69
    Digitale Medien
    Digitale Medien
    EFFECT OF PENCILLIN ON FREE OR IMMOBILIZED LACTOCOCCI: MILK ACIDIFICATION AND RESIDUAL ANTIBIOTIC LEVEL (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Five lactic acid cultures were added to milk containing penicillin, and the effect of immobilization on acidification and residual penicillin concentration were determined. Cells of Lactococcus lactis subsp. cremoris CRA-1 immobilized in calcium alginate beads were less sensitive to penicillin than free cells, and inhibition occurred later in the fermentation. The lactococci were less sensitive to penicillin when high cell densities were inoculated (109 CFU/mL). There was a significant reduction of penicillin (up to 0.3 IU/mL) when milk was inoculated with high populations of Lac. cremoris and incubated at 30C for 6 h. The drop in penicillin concentration was not related to adsorption to the alginate or to the presence of β-lactamase on the cultures. When free cells of Lac. cremoris, Streptococcus salivarius subsp. thermophilus or Lactobacillus delbrueckii subsp. bulgaricus were added to milk containing antibiotics, and incubated at 4 or 10C for 48 h, significant reduction of penicillin levels did not occur in the contaminated milk. Milks containing more than 4 × 106 lactococci CFU/mL can give false positive results in the antibiotic disk assay using Bacillus subtilis.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00088.x
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  • 70
    Digitale Medien
    Digitale Medien
    IMPROVED ESTIMATIONS OF TOTAL AND PSYCHROTROPHIC MICROFLORA IN RAW MILK USING REFLECTANCE COLORIMETRY AT 32°C (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A reflectance colorimeter with 32°C incubation/detection temperature successfully quantitated total and psychrotrophic microflora in raw milk. Correlations between reflectance colorimetry and the Standard Plate Count improved with preliminary incubation time: .50 (no preliminary incubation), .74 (24 h at 7°C), to .84 (48 h at 7°C). Correlations between reflectance colorimetry and the Psychrotrophic Bacterial Count were better than those achieved with the Standard Plate Count and improved: .53 (no preliminary incubation). 80 (24 h at 7°C), to .91 (48 h at 7°C). The 48 h preliminary incubation method would cost less and data would be available in 48 to 72 h compared to the 98 to 240 h for psychrotrophic plating methods. A second sample set (no preliminary incubation) could be analyzed to identify high-count samples in less than 24 h. Color detection times following sample refrigeration for 24 h at 0, 4. and 7°C were significantly different from samples tested before refrigeration. Identical sample time/temperature storage conditions are suggested
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00050.x
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  • 71
    Digitale Medien
    Digitale Medien
    OCCURRENCE OF CLOSTRIDIUM PERFRINGENS IN GROUND BEEF AND GROUND TURKEY EVALUATED BY THREE METHODS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A rapid and effective method (Fung's Double-tube method) for estimating low numbers of Clostridium perfringens from ground beef and ground turkey has been investigated and compared to Oxyrase Enzyme and Gas Pak Anaerobic System methods. C. perfringens was detected with one or more of the methods in 64 (54%) of 118 ground beef samples and 40 (73%) of 55 ground turkey samples. Fung's Double-tube showed 94 (54%) out of 173, Oxyrase Enzyme 77 (45%) out of 173, and Gas Pak Anaerobic System 73 (42%) out of 173 ground beef and ground turkey samples to be positive for C. perfringens. Fung's doubletube showed significantly (p 〈0.05) higher number of samples positive for C. perfringens in these samples than other two methods. The results indicated a much higher occurrence of C. perfringens in ground turkey (73%) than in ground beef (54%). Furthermore in order to compare the efficiency of these methods in enumerating number of C. perfringens cells during storage, some samples were kept at room temperature (23°C) for 7 days. The number of C. perfringens increased from 44/g up to 1.3x109/g as enumerated by Fung's Double-tube.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00051.x
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  • 72
    Digitale Medien
    Digitale Medien
    DETECTION OF FIMBRIAE (CFA/I) ON ENTEROTOXIGENIC ESCHERICHIA COLI USING ANTIBODIES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Fimbriae (CFA/I) were isolated after detachment from an enterotoxigenic Escherichia coli (ETEC) strain H10407, purified by successive isoelectric point precipitation at pH 3.5, and injected into rabbits. The antisera containing the polyclonal antibodies against the fimbrial proteins (antigens) were then used to detect the presence of CFA/I on other E. coli cultures using an indirect ELISA system. The ELISA procedures for the CFA/I assay was as sensitive as the DNA hybridization for detecting the ETEC strains. Two bands (major and minor) were present when the isolated fimbrial proteins were subjected to SDS-PAGE. The major band had a molecular mass of 40.3 and the minor 36.4 kDa. Electron microscopy of the fimbriae appeared as thin thread rods with variable length (5–15 μm).
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00053.x
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  • 73
    Digitale Medien
    Digitale Medien
    THE RELATION OF REPERTORY GRID/GENERALIZED PROCRUSTES ANALYSIS SOLUTIONS TO THE DIMENSIONS OF PERCEPTION: APPLICATION TO MUNSELL COLOR STIMULI (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The repertory grid method (RGM) was initially devised to determine how individuals construe their worlds. There have been many attempts to extend this principle to look at relationships amongst objects, as seen by groups of individuals. However, to derive the implied consensus representation of the objects, poses conceptual and mathematical problems because of the idiosyncratic nature of constructs elicited using RGM. Generalized Procrustes analysis (GPA) offers a solution since there is no assumption of common interpretation of constructs. It is an implicit but apparently untested assumption of GPA, that mathematical and perceptual structure are analogous. To test this, combined RGM/GPA was applied to color. Using the method of triads, 24 subjects independently described constructs to characterize 26 Munsell color chips differing in Hue, Value and Chroma. Subjects then rated the colors on their own construct scales. The first six dimensions of the consequent color space were interpreted as brightness, greenness, lightness, purple/blueness, redness and yellowness. This differs from expectation only in that the colors were recovered on uni-polar dimensions rather than red-green and blue-yellow continua. However, since the main perceptual attributes of color were recovered the analogy assumption of GPA is supported, as is application to repertory grids.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00488.x
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  • 74
    Digitale Medien
    Digitale Medien
    EXPLORATION OF THE SENSORY CHARACTERISTICS OF CRAVED AND AVERSIVE FOODS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: This research examined the sensory characteristics of craved and aversive foods, as determined by 70 healthy adults. Cravings and aversions were identified by 66% and 53% of subjects. Typically, cravings were intermittent, and the items were sweet tasting and pleasant smelling. In contrast, aversions were chronic, and the items were described as either bitter or bad (e.g., soapy, mealy, dusty) tasting, and exhibiting an unpleasant smell. Chemesthetic attributes were frequently associated with cravings and aversions, particularly texture and thermal sensations with the former whereas texture and irritating sensations were associated with the latter. The findings suggest that sensory characteristics of foods may provide salient cues for the formation of cravings and aversions.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00489.x
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  • 75
    Digitale Medien
    Digitale Medien
    SENSORY QUALITY AND THE CONSUMER: VIEWPOINTS AND DIRECTIONS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00490.x
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  • 76
    Digitale Medien
    Digitale Medien
    CHEMICAL SENSES DAY VIII (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00491.x
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  • 77
    Digitale Medien
    Digitale Medien
    TASTE DESCRIPTIVE ANALYSIS: CONCEPT FORMATION, ALIGNMENT AND APPROPRIATENESS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The commonly used approach to psychophysical taste descriptive analysis called ‘taste profiling’was assessed to determine whether it produced concept alignment with an agreed set of labels; it did not. After judges had been trained using a concept alignment procedure involving fifty-nine standards, the procedure was assessed to see whether broadly defined concepts of ‘sweet’, ‘sour’, ‘salty’and ‘bitter’generalized to various stimuli; they did not. It was concluded that the technique is inferior to currently used methods of descriptive analysis.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00482.x
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  • 78
    Digitale Medien
    Digitale Medien
    MAGNITUDE ESTIMATION WITH AND WITHOUT RE-SCALING (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Analysis of variance was applied to 3,107 magnitude estimations (ME) obtained upon 173 panelists (16 panels) evaluating the areas of 18 geometric figures. As Butler et al. (1987) pointed out, if a full ANOVA is applied to the values transformed to logarithms, there is no need to re-scale, i.e., normalize the values as is usually done. In fact, even with re-scaling, total variability is not accounted for adequately unless all the sources of variation are partitioned out in the analysis. Under some circumstances, re-scaling is needed: some laboratories re-scale to the arithmetic mean, others to the geometric one. The error was somewhat greater when the data were re-scaled to the arithmetic mean. The residuals of the ME values transformed to logarithms conformed essentially to a normal distribution. Kurtosis was greater, 5.30; otherwise the distribution was close to a log normal one. The average coefficient of variation was 〈10%.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00483.x
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  • 79
    Digitale Medien
    Digitale Medien
    THE POWER FUNCTION OF CARBONATION (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The relationship between the physical carbonation level of carbonated spring water and the magnitude of carbonation perception was determined by a trained panel using two assessing conditions, swallowing and expectoration. Spring water was carbonated to 5 carbonation levels. Panelists were asked to rate their perception of carbonation intensity by using magnitude estimation. The power function equations were established with high correlation coefficients for both assessing conditions. The exponents, 2.79 (swallowing) and 2.65 (expectoration), suggested a sharp increase of perceived CO2 magnitude with increasing concentration. There was no significant difference between exponents resulting from the two assessing conditions. Therefore, the response should not be affected if samples are expectorated in studies of carbonation perception.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00484.x
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  • 80
    Digitale Medien
    Digitale Medien
    USE OF CHEMICAL SENSOR ARRAYS FOR FOOD AND FRAGRANCE ANALYSIS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Many workers have recently developed and demonstrated the use of gas sensor arrays to detect and recognize a variety of compounds. In general, a pattern recognition approach is used in which the signature of an unknown sample is compared to a library of signatures of known substances. All of these efforts have shown varying degrees of success when applied to pure compounds. Unfortunately, flavors and fragrances are never pure compounds. A prototype gas sensor array has been constructed and tested with various mixtures of interest. The results are discussed in terms of their implication to the food and fragrance industry.Early experiments on gasoline-alcohol mixtures demonstrated that the signatures do not follow a rule of mixing, but were more strongly influenced by the more volatile and/or more reactive component. This led us to examine the behavior of alcohol-water mixtures for possible quality control in the distilling industry. We discovered that the signature of alcohol dominated even at concentrations as low as ten percent. Preliminary experiments were also performed to see if the prototype sensor array could be used to automatically detect rancidity in dairy products.Flavorings and essential oils are in many cases even more complex mixtures. The behavior of representative classes of these substances were characterized in an attempt to understand their signatures on the basis of their constituents.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00485.x
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  • 81
    Digitale Medien
    Digitale Medien
    DEVELOPMENT OF A TROPICAL FISH ASSAY FOR SAXITOXIN (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The tropical fish Notropis atherimoldes (0.2–0.4 g) was found to be highly sensitive to saxitoxin (STX) and well-suited for use in the biological estimation of saxitoxin. STX in distilled water at a concentration of 3.3 ng/mL resulted in a paralytic end-point being reached in 17.5 min. The assay is ideally suited for initially detecting the presence of paralytic shellfish toxins in bacterial culture supernates.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00089.x
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  • 82
    Digitale Medien
    Digitale Medien
    MICROBIOLOGICAL QUALITY OF TRADITIONAL MARKET CURED FISH IN TANZANIA (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The microbiological quality of six varieties of retail market traditionally cured fish in Morogoro, Tanzania was investigated over a five-month period. The fish were contaminated with bacteria and molds at levels of: total aerobes, 106 - 1.7 × 107 c.f.u/g; faecal coliforms, 1.1 × 101 - 2.5 × 103 MPN/g; faecal streptococci, 1.4 × 101 - 1.3 × 103 MPN/g; Staphylococcus aureus, 1.3 × 103 - 8.6 × 103 c.f.u/g; Aspergillus flavus group, 2.1 × 101 - 2 × 102 c.f.u/g of fish. Of faecal coliform, 45% of the isolates were Escherichia coli. Twenty-five percent of the S. aureus isolates were coagulase positive. Sixteen percent of A. flavus isolates were aflatoxigenic. Aflatoxin contamination ranged from O to 18.5 μg/kg of fish. Insect infestation by Dermestes spp. and mites was observed. The results of this preliminary study emphasize the importance of proper processing and handling offish in the tropics in order to safeguard public health.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00092.x
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  • 83
    Digitale Medien
    Digitale Medien
    TRIALS ON THE ANTIBACTERIAL EFFECT OF GLUCOSE OXIDASE ON CHICKEN BREAST SKIN AND MUSCLE (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Use of glucose oxidase as a possible means to inhibit microbial growth on processed poultry was evaluated. Muscle and skin sections of chicken breast were inoculated with Pseudomonas spp. or Salmonella typhimurium and subjected to either: (1) 60 s dip in 2 units of glucose oxidase without glucose supplementation or (2) 60 s dip in 2 units of glucose oxidase with 4% glucose supplementation. Control groups were dipped in sterilized, distilled water. The Pseudomonas and Salmonella populations were determined for each section. Neither enzyme treatment reduced the initial Pseudomonas or Salmonella populations nor did the treatments inhibit the growth of Pseudomonas during the storage period. Salmonella was inhibited by the low temperature. Therefore, a glucose oxidase enzyme treatment has little potential for extending the shelf-life of chicken.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00093.x
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  • 84
    Digitale Medien
    Digitale Medien
    PHYSICOCHEMICAL AND SENSORY ANALYSES ON EGG POWDER IRRADIATED TO INACTIVATE SALMONELLA AND REDUCE MICROBIAL LOAD (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Egg powder was treated with 0, 2, 5 and 10 kGy of gamma radiation at 20C to inactivate Salmonella and to stabilize its microbial load. Microbial, physicochemical and sensory determinations were performed during 4 months of storage to select the optimal radiation dose to attain the objective without significantly reducing egg quality. Microbial results show that 2.0 kGy inactivated Salmonella and reduced microbial load to levels below those stipulated by the Argentine regulations. Physicochemical determinations of egg powder extracts for peroxide number, spectrophotometric measurements in the visible and ultraviolet regions, functional properties on sponge cakes made with egg powder (height, comprssion-relaxiation cycle parameters), foam stability and viscosity showed that gamma radiation at the dose of 2 kGy, did not cause significant changes in these parameters. Higher radiation doses (5 and 10 kGy) did increase rancidity, pigment loss and protein chain scission. Sensory determinations performed on egg powder, and on cakes manufactured with it, agreed with the physicochemical results. After 110 storage days, 2 kGy was the most suitable of the tested doses.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00083.x
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  • 85
    Digitale Medien
    Digitale Medien
    INHIBITION OF LISTERIA MONOCYTOGENES BY LIQUID SMOKE AND ISOEUGENOL, A PHENOLIC COMPONENT FOUND IN SMOKE (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The behavior of Listeria monocytogenes was monitored in wiener exudate or Tryptose Broth (TB) in the presence of liquid smoke (CharSol Supreme) or smoke ingredients (i.e., phenols and acetic acid). L. monocytogenes grew in untreated exudate held at 25C, but was inactivated in the presence of 0.2 and 0.6% liq'iid smoke (D-values of 36 and 4.5 h, respectively). Of 11 individual phenols tested, only isoeugenol exhibited antilisterial activity in TB at 37C. Growth of the pathogen in the presence of isoeugenol (100 ppm) was inhibited to a greater extent in TB acidified with acetic acid to pH 5.8 compared to pH 7.0. These studies confirm the potent antilisterial activity of liquid smoke and establish the potential of isoeugenol for controlling the growth of L. monocytogenes in certain processed meats.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00086.x
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  • 86
    Digitale Medien
    Digitale Medien
    EFFECT OF OXYRASETM ENZYME ON LISTERIA MONOCYTOGENES AND OTHER FACULTATIVE ANAEROBES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The use of an oxygen-reducing membrane fraction to stimulate growth of some anaerobic bacteria has been reported. In this study, stimulated recovery of Escherichia coli 0157:H7, Salmonella typhimurium, Streptococcus faecalis, and heat-injured Listeria monocytogenes was achieved by using broth media supplemented with OxyraseTM (membrane-bound enzyme system derived from E. coli). The OxyraseTMenzyme allowed rapid growth of these facultatively anaerobic organisms in a nonselective broth. The activity of OxyraseTMin four different selective enrichment broths to support growth of L. monocytogenes also was evaluated. Among tested broths, FDA-approved Listeria Enrichment Broth containing OxyraseTMwas found to be substantially superior for facilitating the growth of L. monocytogenes. OxyraseTMpromoted a significantly greater number of L. monocytogenes than commonly used but nonspecific reducing agents, such as L-cysteine HCl and sodium thioglycolate. These findings indicated that all organisms tested can be grown well in liquid media using the oxygen-consuming membrane fragments to achieve and maintain oxygen-limited conditions. The Oxyrase TM enzyme system has potential applications in some selective media and other diagnostic tests specified for rapid detection of these facultatively anaerobic pathogens.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00048.x
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  • 87
    Digitale Medien
    Digitale Medien
    RAPID METHOD FOR DETECTION OF SALMONELLAE ATTACHED TO CHICKEN SKIN (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A rapid, sensitive nitrocellulose membrane lifting technique was developed to identify Salmonella typhimurium attached to chicken skin. Basically, this method used a nitrocellulose membrane to remove salmonellae attached to chicken skin. The membrane with attached salmonellae was then incubated on xylose lysine deoxycholate (XLD) agar for 18 h at 37°C. Appearance of black colonies on the white membrane was considered a positive presumptive test for salmonellae. Immunostaining of colonies on the nitrocellulose membrane was then used to confirm presence or absence of salmonellae. This technique can be used to identify salmonellae contamination of chicken skin in less than 24 h and was shown to be more sensitive than presently used swabbing or washing techniques.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00052.x
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  • 88
    Digitale Medien
    Digitale Medien
    CONSISTENCY OF MULTIDIMENSIONAL SCALING MODELS DERIVED FROM ODOR SORTING (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The odor perceptions of six groups of subjects who varied in their degree of experience and training in odor evaluation were examined using a sorting task. Data were submitted to multidimensional scaling to produce perceptual models. Regardless of training or expertise, models of different subject groups were highly similar as measured by interpoint distance correlations (median r = 0.74). The retest correlation of one group tested twice with no intervening training was 0.85. A two-dimensional model provided a better fit to the data of fragrance descriptive panelists than to that of other subjects, but the configuration of these trained panelists was qualitatively similar to all other groups. The method of odor sorting as analyzed by multidimensional scaling was relatively unaffected by learning or other cognitive/linguistic influences on odor perception and showed a fair degree of reliability and inter-group consistency in odor quality perception.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00492.x
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  • 89
    Digitale Medien
    Digitale Medien
    THE EFFECTIVENESS OF COMMON FOODS FOR REDUCTION OF CAPSAICIN BURN (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Capsaicin burn was induced by a one percent solution of Tabasco TM sauce in spring water. Four foods, rice, water, butter, and pineapple juice, warmed to 35°C, were used to reduce the burn. A no food treatment was used as a control. Subjects recorded perceived burn intensity by placing slash marks on line scales at set time intervals throughout the tests. Burn was significantly reduced while the foods were in the mouth but increased after the foods were expectorated. The decreased burn may be due to the very presence of a food in the mouth.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00466.x
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  • 90
    Digitale Medien
    Digitale Medien
    USE OF THE DISCRIMINANT FUNCTION TO PREDICT THE NUMBER OF CONSUMERS WHO DISCRIMINATE (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Three brands of chocolate milk were evaluated for liking, sweetness, creaminess and natural flavor by 48 consumers, using 100mm line scale. The mean sweetness score for one brand was significantly different to the other two and all other attributes were similar. Discriminant analysis on scores from the line scales showed that 63.8% of the evaluations of the least sweet brand (Brand A) were classified by the discriminant function as belonging to the least sweet brand. 19.1% of the scores for Brand B and 17.0% for Brand C were classified as identifying Brand A. A simple count of the number of consumers ranking each brand as least sweet showed that 63.8% chose Brand A, 19.1% Brand B and 17.0% Brand C. This suggests that the discriminant function provides a measure of the proportion of assessors who can tell the difference or, a measure of the degree of confusion between samples.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00465.x
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  • 91
    Digitale Medien
    Digitale Medien
    INFLUENCE OF SELECTED MARKETING FACTORS ON CONSUMER RESPONSE TO RESTRUCTURED BEEF STEAKS: A CONJOINT ANALYSIS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Restructured beef steaks, formulated with different beef particle sizes, fat content and binder levels, were evaluated with selected marketing factors by 30 consumers. Conjoint analysis was applied to consumers’hedonic scores and statement of purchase intent for raw and cooked steaks. Product preference, packaging and brand had significant (P 〈 0.05) impacts on hedonic scores for raw products. Price was an additional important factor in purchase intent. Parcooked products, only product preference was important for both hedonic rating and purchase intent. When products were not present, conjoint measurement indicated that nutritional information, price and brand influenced (P 〈 0.05) hedonic responses.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00467.x
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  • 92
    Digitale Medien
    Digitale Medien
    EFFECTS OF EXTERNAL FAT COVER, BONE REMOVAL AND ENDPOINT COOKING TEMPERATURE ON SENSORY ATTRIBUTES AND COMPOSITION OF PORK CENTER LOIN CHOPS AND ROASTS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Effects of fat cover, bone removal and endpoint cooking temperature on proximate and sensory characteristics of pork center loin chops were investigated. Only brown color of broiled chops was affected by presence of bone and by endpoint temperature. Fat cover only affected perceived chewiness of chops. Broiled boneless chops contained higher percent fat than bone-in chops. There were no differences in protein, fat or moisture percentages in cooked chops due to fat cover. Higher internal temperature decreased percent moisture and increased percent protein. Percent fat did not differ due to internal temperature. A consumer study to determine the degree of liking of pork center loin roasts showed that consumers preferred roasts with no fat cover more than roasts with 0.6 cm fat cover and roasts cooked to 71.1°C compared to roasts cooked to 76.7°C. There was no difference in preference between boneless and bone-in roasts.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00468.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 93
    Digitale Medien
    Digitale Medien
    CHEMICAL SENSES DAY VII (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00471.x
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  • 94
    Digitale Medien
    Digitale Medien
    A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM-RAISED CATFISH (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A descriptive analysis panel was trained to use a refined lexicon of flavor descriptors to evaluate farm-raised catfish flavor using a referenced intensity rating scale. To reduce variance due to within sample variability, a procedure using Blended Individual Fish Samples (BIFS) was developed. The reproducibility of the panel performance, utility of the BIFS and the sensitivity of the method to discriminate differences in fish flavor was demonstrated in three experiments.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00469.x
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  • 95
    Digitale Medien
    Digitale Medien
    SEQUENTIAL MONADIC DESIGNS: SOME THEORETICAL CONSIDERATIONS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: When choosing a design for estimating product differences we must consider both the appropriate model for the analysis of results and the economic aspects of the test. If no residual effects are expected the SMD design provides an efficient way of estimating the product difference. If the residual effect is known to be present it is better to consider an alternative design. The choice of an alternative will depend on both theoretical (desired precision of estimates) and practical (cost of conducting a study) considerations. In this paper, I review both the theoretical underpinnings of SMD and some of its possible alternatives.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00470.x
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  • 96
    Digitale Medien
    Digitale Medien
    Thermophysical Properties of Extruded Beef/Corn Flour Blends (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Thermal properties, specific heat, and thermal conductivity of three beef/corn meal blends extruded to reach end product temperatures of = 91°C and 109°C were analyzed. Density was also measured and used to calculate thermal diffusivity. The extruded products had densities of 1,054 to 1,091 kg/m3; specific heat was 2.944 to 3.055 kJ/ kgK; and thermal conductivity, 0.26 to 0.39 W/mK. Calculated values of thermal diffusivity were 0.831 to 1.200 (xl0-7m7sec). With the exception of specific heat, extrusion conditions and formulation affected some of the products physical characteristics and thermal properties.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06837.x
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  • 97
    Digitale Medien
    Digitale Medien
    Phosphates and Muscle Fiber Type Influence Thermal Transitions in Porcine Salt-Soluble Protein Aggregation (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Salt-soluble proteins (SSP) were extracted from porcine Serratus ventralis (red), Vastus intermedius (red) and Longissimus dorsi (white) muscles and heated to examine dynamic changes and transitions in protein aggregation. At pH 6.0, red muscle SSP typically showed 1 or 2 transitions and white muscle SSP exhibited 3 transitions. Addition of ortho-, pyro-, tripoly- and hexametaphosphate up to 1% increased SSP transition temperatures and altered transition patterns; NaCl at comparable ionic strengths did not show this effect. SSP transitions were most affected by 0.15-0.25% tripolyphosphate and low pH (〈6.0). Red and white SSP exhibited different thermal properties and responses to phosphate treatments. These findings indicate red and white muscle types should undergo different processing treatments for optimum quality meat products.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06842.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 98
    Digitale Medien
    Digitale Medien
    Thermal Aggregation Properties of Duck Salt-Soluble Proteins at Selected pH Values (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Thermal aggregation properties of duck breast and leg salt-soluble proteins (SSP) were studied at pH 5.50, 5.75 and 6.00. At pH 5.50, a major transition for breast was observed at 60.3°C and for leg at 41.8°C. At pH 5.75, major transitions at 44.6 and 43.2°C were obtained, respectively, for the breast and leg SSP. Three transitions at 46.0, 53.0 and 59.0°C were exhibited by breast SSP at pH 6.00, whereas only two major transitions at 47.4 and 54.0°C were identified in leg SSP. Changes in transition peak heights and shifts in transition temperatures as a result of pH changes indicated that, depending on fiber type, pH may enhance or suppress the aggregation behavior of specific constituents of the myosin/actomyosin complex, thereby altering the overall aggregation pattern of the protein preparation.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06845.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 99
    Digitale Medien
    Digitale Medien
    Rapid p-Nitroaniline Test for Assessing Microbial Quality of Refrigerated Meat (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The p-nitroaniline test, a rapid method to estimate microbial quality of refrigerated meat, was applied to many retail meat samples from several animal species to confirm its applicability. This method allows determination of psychotroph levels between 104 and 108 CFU/cm2 in about 2.5 hr. A good correlation was found (r = 0.88, p 〈 0.001) between this method and the standard plate count technique. Because of the yellow color of the p-nitroaniline released during reaction, bacterial loads higher than 10s CFU/cm2 develop a color intense enough to be detected visually.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06849.x
    Standort Signatur Erwartet Verfügbarkeit
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  • 100
    Digitale Medien
    Digitale Medien
    Sodium Asocorbate Affects Surimi Gel-forming Properties (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Effect of sodium-L-ascorbate (SA) on the gel-forming properties of Alaska pollock surimi was studied with respect to optimum level, surimi quality, gel setting, vacuum chopping, freeze-thaw and thermal stabilities, and salt and moisture levels. SA significantly improved gel cohesiveness and sensory firmness of fiberized products with maximum strengthening effect at a 0.2% level. Its effectiveness was directly related to surimi quality regardless of vacuum treatment indicating the unimportance of airborne oxygen. Freeze-syneresis promoted by ascorbatc during frozen storage was moderated by the use of hydrox-ypropylatcd-modified starch.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06853.x
    Standort Signatur Erwartet Verfügbarkeit
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