摘要:

ABSTRACTCoriolusversicolor IFO 30340,Paecilomycesz canadensisNC‐1, andStreptomyces werraensisTT 14 were cultured at 27°C and 37°C to investigate their decolorization of model pigments and browned foods. The decolorization rates by these microorganisms differed by model brown pigments and foods.P. canadensisNC‐1 mainly decolorized phenol‐type model brown pigments, coffee, and black tea.C. versicolorIFO 30340 mainly decolorized model melanoidins and amino‐carbonyl reaction‐type pigments such as cane molasses, soy sauce, and “miso”.S. werraensisTT 14 decolorized xylose‐glycine and glucose‐lysine model melanoidins, and some caramel‐type pigments. The brown pigments in foods could be categorized by comparing the microbial decolorization pattern of the foods and

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb12178.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe optimal control theory was used to determine the optimum retort temperature profile for quality retention at a given level of sterilizing value in conduction‐heating of foods in retortable pouches. The cook‐value (C‐value) was employed to describe quality changes. Optimization was considered to be a constrained optimal control problem with unspecified terminal time, and it was solved numerically, using the conjugate gradient minimization method. Optimum retort temperature profiles were determined for the volume average and surface C‐values for browning reactions. Final C‐value for volume average decreased by 10% as compared with that for optimum constant retort temperature, and the value for surface decreased by 30%. This method may be applicable to heat sterilization of canned food

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb12179.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe rate of nonenzymatic browning was compared in freeze‐dried model systems containing lysine and glucose, sucrose or trehalose at pH 2.5 and a water activity of 0.33. Rate constants for brown color formation (A420) were from 200 to 2000‐fold greater for the sucrose than for the trehalose system. Some rate constants for sucrose browning approached those for glucose, indicating that extensive hydrolysis had occurred. The results indicate that use of trehalose rather than sucrose may be of value in stabilizing some systems vulnerable to nonenzymatic brown

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb12180.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTUnifloral honeys have highly characteristic flavors due to various volatiles probably derived from the original plant sources. The volatile compounds of honeys from two unifloral sources, lavender and eucalyptus, were investigated. Volatile compounds were extracted with dichloromethane, followed by Likens‐Nickerson's simultaneous steam distillation/solvent extraction. The extracts had an intense honey aroma that varied with the type of honey. Compounds (400) were separated by gas chromatography and detected by mass spectrometry. Major flavor compounds were very characteristic of each floral source (linear aldehydes, n‐hexanol, coumarin, and phenylacetaldehyde in lavender honeys; di‐ketones, hydroxyketones, 3‐hexanol, sulfur compounds, and alkanes in eucalyptus s

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb12181.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTRed radish anthocyanin extract (RAE) was investigated to color brined cherries as an alternative to FD&C Red No. 40. Primary and secondary bleached cherries were colored using two concentrations of RAE (600 and 1200 mg/L syrup, C1 and C2) and FD&C Red No. 40 (200 ppm). Color and pigment stability of secondary bleached cherries and syrup colored with RAE were evaluated during storage (25°C). CIELAB, chroma and hue angle, showed that RAE imparted color extremely close to that of FD&C Red No. 40, for>6 mo storage. Monomeric anthocyanin degradation followed first‐order kinetics, with half‐lives of 29 and 33 wk for syrups colored with RAE C1 and RAE C2, respectively. Higher anthocyanin concentration exerted a protective effect on color stability. Exposure to light slightly accelerated L*, a*, and monomeric anthocyanin degrada

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb12182.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTA nondestructive optical method for determining the soluble solids content of fresh whole tomatoes was investigated. The method, based upon near infrared spectrophotometric techniques, could predict the soluble solids content of tomatoes (r = 0.92, SEC = 0.27°Brix). Tomatoes from more than 30 popular fresh market cultivars at stages of maturity from mature green to ripe red fruit were studied

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb12183.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTAnthocyanins were produced under 88.8 μmol m_2s_1for 2 wk using cells derived from suspended cultures of strawberry leaf tissues. Although riboflavin stagnated cell growth, anthocyanin synthesis was strongly enhanced. The highest anthocyanin contents (about 1000 μg/g cell) were obtained at 1 wk in optimum medium using 8 and 10 mg/L concentrations of riboflavin, attaining amounts 2.7 times more than the control. Total anthocyanin production was highest in the 4 mg/L riboflavin concentration after 2 wk. Moreover, this enhancement of anthocyanin synthesis by riboflavin supplements was observed in culture conditions in which cells generally lost the faculty of producing anthocyanin, such as a ratio of NHJ NO3/0:60, 60:0, 0:30, and 30:0 after 1 wk. The highest anthocyanin content was obtained in a ratio of NHJ(30 mM):NO3 (0 mM), which reached 1474 μg/g cell and was 7.1 times greater than that obtained at 2 wks and that produced by the control after 1 wk. Riboflavin also influenced major anthocyanins compositi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb12184.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThree red onion (Allium cepa) cultivars, top onion (A. cepavar.vivi‐parum),A. altaicumand chive (A. schoenoprasum) contained several or all of the following anthocyanins: 3‐(6′‐malonyl‐3′‐glucosylglucoside), 3‐(3′,6′‐dimalonylglucoside), 3‐(6′‐malonylglucoside), 3‐(3′‐malonyl‐glucoside), 3‐(3′‐glucosylglucoside) and 3‐glucoside of cyanidin. Trace amounts of two pelargonidin derivatives and the 3,5‐diglucosides of cyanidin and peonidin were for the first time reported in red onion. Carbon NMR data showed that the sugars of the 3‐(6′‐malonyl‐3′‐glu‐cosylglucoside), 3‐(6′‐malonylglucoside) and 3‐glucoside of cyanidin were pyranoses. Substitution either by sugar or acid in the sugar 3‐posit

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb12185.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTOxidation of proteins (carbonyls) and lipids (TBARS) in beef heart surimi‐like materials during preparation and storage (2°C) was inhibited by propyl gallate (0.02%) or α‐tocopherol (0.2%). Inhibition of oxidation did not affect surimi gel property (storage modulus, G'). Storage promoted oxidation of proteins in 0.2% ascorbate‐washed mince, leading to increases in peak (∼ 55°C) and final (70°C) G' of thermally induced surimi gel. Protein carbonyls in stored surimi and its sol (salted), as well as TBARS of the sol, strongly correlated with both peak and final G of gels. Incorporation of tripolyphosphate into washed mince promoted gelation whether the surimi‐like material was ox

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb12186.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTMeat hydrolysates were prepared from crushed veal bone residues, using a commercial preparation ofBacillus subtilis(55°C, pH 7.0). Influence of degree of hydrolysis (DH = 4.0; 5.0; 5.6; 6.2, 8.2%) on functional properties of freeze‐dried hydrolysates was studied as compared to sodium caseinate and gelatin, for possible use as natural stock bases for soups, sauces and ready‐cooked dishes. Limited proteolysis was controlled using pH‐stat and the trinitrobenzene sulfonic acid (TNBS)‐methods with strong correlation. Partial hydrolysis improved protein solubility more than 74% over a wide pH range. Emulsifying capacity (EC), activity (EA) and stability (ES) were determined by conductivity measurements. EC and EA increased with protein concentration ranging from 0.025 to 0.25%, while EC decreased with DH. Correlations were high between EA, EC, DH, and adsorpt

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1996.tb12187.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY