摘要:

ABSTRACTA proficiency test specimen was developed for evaluating laboratory precision in paralytic shellfish poisoning bioassays. Such a specimen is needed since much of health and economic consequence depends on an analyst's precision in measuring the toxin. Therefore, after testing clams, mussels, and mashed potato matrices, a test specimen composed of saxitoxin dihydrochloride and hydrated potato flakes was selected. Samples containing two toxin levels were sent to 14 collaborating laboratories. Analysis of results identified errors arising from poor dilution techniques. Recovery percentages and variances of mashed potato were comparable to those previously reported with shellfish matrices. Use of the potato matrix appears to offer cost and convenience advantages.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb07617.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTShrimp (Pandalus jordani) were allowed to decompose at five temperatures (0, 5.6, 11.1, 16.7 and 22.2°C). Mean aerobic plate counts on the shrimp as received at the laboratory were 1.6 × 106/g. The most rapid growth was obtained at the higher temperatures but the highest maximum population was obtained at 0°C. A total of 638 bacteria were isolated and tested for identification. The heterogenous population at day 0 was composed of 38% Gram positives. The population changed becoming predominantly Gram negative by day 13. At the higher temperatures the indole producingProteusemerged by day 7 and became an important component of the flora. Volatile base (N) and indole increased both with increasing time and temperature during stora

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb07618.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe ability to safely extend the shelf‐life of fish would open up the possibility of shipping fresh wet fish by boat. Red hake and salmon can be successfully held for almost 1 month and still be sensorally acceptable. A 60% carbon dioxide:20% oxygen:20% nitrogen‐modified atmosphere with a 1% potassium sorbate ice was most satisfactory. CO2did not lower the pH of the fish. Low temperature (1°C) and presence of both oxygen and potassium sorbate served as protection against botulism development. The presence of oxygen, even with salmon, did not lead to rancidity (TBA) problems. The Torrymeter can be used to monitor red hake quality. Work incorporating potassium sorbate dips before modified atmosphere storage with or without potassium sorbate ice is ne

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb07619.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTSix samples of semolina, milled from durum wheats of varying quality, were extruded through Teflon and non‐Teflon lined dies. Extruded spaghetti was evaluated for color and cooking quality. The effect of cooking time on cooking quality was also evaluated. Teflon extruded spaghetti had better appearance and cooking quality than its non‐Teflon extruded counterpart. Strong gluten, whether in the Teflon or non‐Teflon extruded products, improved cooking quality and tolerance to over‐cooking. Scanning electron microscopy of the outer surface of dry and cooked spaghetti elucidated, in part, the differences in appearance and cooking quality of the products extruded through both di

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb07620.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTVacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen‐permeable film or up to 30 days in vacuum packages (medium or high oxygen‐barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen‐barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off‐odors and off‐flavors were limiting factors in de

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb07621.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTVacuum packaged beef strip loins (n = 72) were stored (2° 1°C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen‐permeable film or up to 30 days in vacuum packages (medium or high oxygen‐barrier film). For steaks displayed in oxygen‐permeable film,Pseudomonasspp. were a considerable (25–49%) or dominant (>50%) part of the microflora. The microflora of vacuum‐packaged steaks from 0 day loins was dominated by a combination of hetero‐ and homofermentativeLactobacillusspp.; when vacuum‐packaged steaks were from 12 and 24 day loins, the microflora was in most cases dominated by the heterofermentativeLactobac

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb07622.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTSectioned and formed cured pork tissue was prepared by emulsion coating instead of tumbling. The characteristics and shelf life of emulsion‐coated tissue were measured and compared with those of tumbled pork tissue. Both emulsion coated and tumbled pork tissue possessed similar yields (90%), maintained good sliceability and had a high overall sensory acceptance. Emulsion‐coated samples were superior in flavor and textural‐appeal but tumbled samples had a slightly better cohesiveness score. Like tumbled samples, emulsion‐coated samples were quite stable (TBA and bacterial number) in a shrunken, vacuum packaged Cryovac bag during holding in a 3°C cooler through 8 wk of

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb07623.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTCommercially available hams (7.69–9 kg) were open face boned, closely trimmed of fat and then stitch pumped with various levels of pickle to determine the efficacy of pump level, massage cycle, or temperature of the ham during massaging on cook shrink, USDA yield, bind, and cured color intensity and uniformity. On a constant time basis, continuous massaging appeared superior to intermittent massaging and shorter rest periods were superior to longer rest periods where intermittent massaging was used. High pump levels (30, 35%) gave correspondingly higher cook shrink losses and lower bind values (adhesion) than low pump levels. But the 35% pump level gave the best combination of cured color intensity, uniformity and yield yet still provided sufficeint bind for slice durability. Ideal environmental massaging temperatures appeared to be between 4.4°C and 10°C for maximizing cured color development and yield. Bind was reduced at 10°C; however, no problem in slice durability was experienced.SUMMARY AND CONCLUSIONSFIG. 1 SUMMARIZES the effect of factors identified in this study which influenced bind. Note that as the action time increased or rest period declined in the massaging cycles the bind increased in a linear and quadratic manner. Therefore, actual massaging time in a cycle should be long in comparison to the rest period to promote bind—such cycles also reduce cook shrinkage. Continuous massaging appears to be a better practice than intermittent massaging, provided ham tearing is not excessive.Bind decreased in a linear manner as pump levels increased, suggesting that more problems can be expected with adhesion of meat particles and slice durability as pump levels rise. Apparently, cook shrinkage also increases as pump levels rise.The effect of high environmental massaging temperature (10°C) can be considered detrimental to bind; however, since high temperatures also reduce voids and enhance cure color intensity, relatively high temperature massaging (7°C) is still recommended.Fig. 2 identifies three factors which influenced cure color intensity in a linear manner. Increasing environmental massaging temperature, higher pump level and using cycles with longer action periods and shorter rest periods, all promoted intense cure color. Increasing the action interval in the massaging cycles caused a linear increase in color uniformity of hams while temperature had no effect (Fig. 3). Increasing pump levels promoted a linear and quadratic effect on color uniformity. As high pump levels were reached the effect on color uniformity diminished. Pump levels near 35% gave good yield and cure color intensity, excellent color uniformity, and provided sufficeint bind for slice durability under the conditions of th

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb07624.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTPercent thiamin in beef loaf and peas and percent ascorbic acid in potatoes were determined at all process stages in a simulated hospital cook/chill foodservice system. Retention of nutrients in experimental products after reheating by conduction, convection and microwave radiation was compared. Points in food product flow causing largest nutrient losses were: beef loaf, precooking; peas, reheating; and potatoes, 24‐hr chilled storage. Statistical analyses indicated no significant difference in nutrient retention of experimental products due to method of reheatin

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb07625.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTBeef‐pork loaves containingTrichinella spiralislarvae were cooked in two household ovens (2450 MHz). Loaves were molded into ring (R), oval (O) or oblong (L) shapes. After cooking, internal temperatures were measured at five locations in each loaf. Cooking losses were 11–28% and were greatest in L loaves. Longer cooking time was required for L loaves to attain the same degree of doneness as of R and O loaves. Variations in energy distribution patterns within each oven were evident in the percentage of underdone and overdone meat and in the temperatures in each of the duplicate loaves. Bioassays indicated that infective trichinae remained in 8 of the 30 samples tested. Five of the positive bioassays were found in samples from L loaves, two in O loaves, and one in R loa

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb07626.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY