摘要:

ABSTRACTWhen 50 μg/g patulin was added to Cheddar cheese and stored at 5° and 25°C for varying time periods, the toxin became undetectable by chemical and biological means. Less than 27% of the added toxin was detected after 3 hr and less than 16% after 48 hr. The reaction was not affected by storage temperature or the presence of microorganisms and thus appeared to be chemical in nature. A patulin producing strain ofPenicillium patulumgrew well on Cheddar cheese at 5° and 25°C, but patulin production was not observèd at 5°C, and only small, variable amounts of patulin were noted at 25°C. The patulin formed at 25°C on the cheese was authentic as shown by UV absorption maxima and high pressure liquid chromatography, and it possessed biological activity againstBacillus megateriumandClostridium perfringens. Potassium sorbate, vacuum packaging and coating cheese with paraffin wax all pre vented growth ofP. patulumon retail size pieces of cheese stored at 5° and 25°C. A heat‐sealed wrapping on large (20 lb) blocks of cheese also prevented growth of this organism on cheese stored at 12

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01137.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTOf 703 suspectV. parahaemolyticusisolates from TCBS plates, representing oyster, water, and sediment samples, 319 (45%) were confirmed asV. parahaemolyticus. The most common reason for suspect colonies to fail confirmation was their ability to grow in trypticase peptone broth with 10% NaCL When 922 confirmed isolates were tested serologically 72 (7.8%) were typable. The most predominant serotype was 05:K17. Of 2218 confirmed isolates from marine sources only 0.18% were Kanagawa positive.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01138.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTResearch is described which evaluates and relates a simple Durometer test of raw potato lots with instrumental texture measurements and sensory panel evaluation of oven‐reheated frozen French fried potatoes. Statistical evaluation of the mean data shows no difference between the Idaho and Maine Russet Burbank samples for any of the measurements. Durometer means were significantly correlated with shear press measurements and all shear press values were significantly intercorrelated. The large correlation coefficients between Durometer readings and other measurements indicate that Durometer evaluations can be used to predict from the raw tubers the shear press measurements and overall moistness, crust crispness and internal mealiness of oven‐reheated frozen French fried potatoes. Further work is necessary with other source and variety combinations before a general prediction statement can be m

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01139.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTA simple procedure for evaluating cooking quality of rice is desirable because of the vast number of varieties grown and Jack of instruments and trained personnel in rice‐growing areas. A method measuring the apparent solubility of cooked and parboiled rice indicated solubility may play an important role in determining texture as the least soluble types tend to be less cohesive. The purpose of this work was to investigate the relationship between apparent solubility of 21 rice varieties and their response to the alkali test (alkali score). Results show no significant relationship. However, there was an interesting relationship between apparent solubility and alkali reaction type, falling into groups according to their alkali reaction pattern: generally varieties exhibiting a C‐type pattern had an apparent solubility>40%; A‐type between 28–40%; and B

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01140.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTCommercially prepared salads from nine different producers were examined for the number of aerobic, psychrotrophic and coliform organisms, the number of yeast and molds, and pH. Samples were examined twice: once when received and once 5 days following the designated expiration date. Colonies from both sets of plates were selected, based on visual differences, for purification and identification in an attempt to determine what bacteria were present in the salads. Organisms recovered included the generaBacillus, Lactobacillus, Leuconostoc, Streptococcus, Micrococcus, Staphylococcus, Pseudomonas, Xanthomonas, Escherichia, Citrobacter, Enterobacterand oneActinomyces. The genera found in largest numbers wereBacillus, Lactobacillus, Leuconostoc, andStreptococcus

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01141.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTThis study was carried out to investigate the effect of the local method of cooking Nigerian edible leaves on the essential ammo acid composition of their proteins. Six common edible leaves were boiled in water in covered earthenware pot as a housewife would normally do. Protein concentrates were extracted from both raw and cooked samples, hydrolyzed with 6N HCI and then analyzed for all their ammo acids in the Beckmann automatic analyzer. Values for the essential amino acid were calculated. Boiling in water for 20 mm at about 150°C increased the valine content of all the samples while their levels of leucine, threonine and tryptophan were unaffected. Isoleucine was decreased by about 10% in one sample and the level of phenylalanine + tyrosine was slightly lowered generally. Lysine and the sulphur‐containing amino acids were most adversely affected and decreased by 12–22%, and 6–ll%, respectively. This resulted in the general lowering of their total essential ammo acids, leading to a decrease of their chemical score by 9–19%. Comparison with the latest provisional ammo acid pattern of the FAO showed that the proteins of these edible leaves were of high quality with adequate levels of tryptophan and phenylalanine + tyrosine and that lysine and the sulphur‐containing amino acids were their first limiting

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01142.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTThe control (C) side of 23 animals was placed in a 2°C chill room at 1 hr postmortem, while the other side was high temperature cdnditioned (HT) at approximately 22°C for 4 hr postmortem, at 12°C for an additional 8 hr and was then placed in the 2°C chill room. The activity of cathepsin C and β‐glucuronidase was measured on the nuclear, micro somal, and unsedimentable fractions at 12, 18 and 24 hr postmortem in order to determine the amount of sedimentable and free enzyme activity at these postmortem times. High temperature conditioning enhances the disruption of the lysosomal membrane as evidenced by a significant increase in percent of free enzyme activity at 12 hr postmortem for both cathepsin C and β‐glucuronidase. There was also a significant decrease in total activity for both enzymes of the HT group at 12 hr postmortem due to autolysis of the free enzyme. These differences were not present at 18 and 24 hr postmortem (except for decreased total activity of cathepsin C at 18 hr), indicating that differences caused by high temperature conditioning take place very early postmortem and that the differences in enzyme activities are not detectable at later postmortem times. These results indicate that some of the differences in tenderness produced by HT treatments are possibly associated with the increased level of free lysosomal enzymes during the first 12 hr p

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01143.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTThe experimental bean cooker devised by Mattson and modified by Morris has been modified'electrically so that the operator need not be present during a cooking run. This not only saves time but, with samples that cook relatively rapidly, increases accuracy. When the percentage of beans cooked “done” is plotted against time on log‐probability paper, the points fall closely about a straight line. It is believed that the “median cooking time” derived from such a plot represents the cookability of an entire sample somewhat better than does that from the S‐shaped curve which results when the data are plotted on rectilinear

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01144.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTAn automatic shaking device was made for improving color development in glycoalkaloid determination. The device comprises two basic parts. The stationary part includes two kinds of special constant volume burettes which were calibrated to deliver 5 ml of concentrated sulfuric acid in exactly 3 min and 2.5 ml of, 1% formaldehyde in exactly 2 min. The moving part consists of 12 reaction tubes mounted on a rocker plate which was coupled to a shaker with a connecting rod. Optimum speed of shaking was 4/set. The device worked six times faster than that by conventional manual operation.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1976.tb01145.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY