A novel method of shrimp blanching by CO2 heat pump: Quality,energy, and economy analysis

To reduce the energy consumption of the shrimp blanching process and improve the economic value of the blanched product, a transcritical CO₂ heat pump blanching system (THPB system) was designed in this paper. The trends of astaxanthin were investigated at atmospheric pressure near boiling temperature, combined with the color and structural properties of shrimp samples, and the optimal blanching times of 270 s and 240 s were obtained at 90°C and 95°C, respectively. In contrast to the fuel blanching system (FB system) at 100°C, the annual standard coal consumption of the THPB system with 90°C blanching is decreased by 79%, and the annual operating cost can be saved by CNY 63,800, with a payback period of about 3.13 years.Industrial relevanceBlanching is one of the effective ways to prolong the shelf life of shrimp. However, the research on the blanching time and temperature of shrimp is not comprehensive. In addition, the traditional fuel blanching process has high energy consumption and pollution, and can no longer meet the quality requirements of the modern food processing industry. Heat pump has been shown to have better performance in food drying, but it is less used in blanching. The information presented in this study may provide other insights into food processing.     

Effect of chemical phosphorylation on solubility of buffalo milk proteins

Buffalo milk proteins (casein, co-precipitate or whey protein concentrate) were phosphorylated with phosphorus oxychloride (POCl₃) at three different pH values (5.0, 7.0 and 9.0). The solubilities of phosphorylated milk proteins were examined over the pH range 3.0–9.0 in water and ionic (0.1 m NaCl or 10–70 mm Ca²⁺) systems. The solubilities of buffalo milk proteins decreased at pH 3.0, while there was an increase in the solubilities of casein and co-precipitate near their isoelectric points upon phosphorylation. Solubilities of these phosphorylated milk proteins were pH dependent in 0.1 m NaCl but there was a decrease in their solubilities with increase in calcium ion concentration. This alteration could be due to the shifting of isoionic points of phosphorylated buffalo milk proteins towards acidic pH.     

FULL UNIAXIAL COMPRESSION CURVES FOR PREDICTING SENSORY TEXTURE QUALITY OF COOKED POTATOES

The prediction of six different sensory texture attributes of twenty-seven potato samples based on uniaxial compression curve features and full uniaxial compressions curves is reported. The data set comprised five varieties, sorted in dry matter bins, and sampled at two storage times. The predictions of most of the sensory texture attributes from full compression curves performed better than just using curve features. Furthermore, force-deformation curves are shown to give slightly better predictions than stress-strain curves. For most of the texture attributes better predictions were obtained using uniaxial compression data from raw potato samples as compared to cooked samples. This study is meant to open up a debate on interpreting the information in uniaxial compression curves in relation to sensory texture quality. Multivariate analysis can handle this and can further give insight about where in the curve the information relevant for the predictions of the sensory attributes is found.     

SHELF-LIFE MODELING OF SWEETENED CONDENSED MILK BASED ON KINETICS OF MAILLARD BROWNING

Nonenzymatic browning and related changes were monitored in commercial sweetened condensed milk stored at 7, 15, 30, 45 and 55C. Darkening of the color measured in terms of absorbance (100 - reflectance percent) followed zero-order kinetics, the apparent activation energy (E_a) being 45.2 kJ/mol at 7–30C and 139.9 kJ/mol at > 30–55C. Hydroxy-methyl-furfural (HMF) showed a first-order increase, the associated E_a values being smaller than those for absorbance. The pH exhibited a linear decline after a small initial rise at 30C and below. As browning progressed, the coffee whitening ability of the product decreased along zero-order kinetics. The Q₁₀ values for these variables ranged from 1.21 to 1.84 for temperatures up to 30C and were nearly 2–3 times higher above 30C. The sensory color score was negatively correlated with absorbance. The linear regression of color score on absorbance and the temperature dependence of the latter as expressed by Arrhenius relationship were combined into a mathematical model which could be useful in predicting the product's shelf-life.     

Presence of X-prolyl-dipeptidyl-peptidase in lactic acid bacteria

Prolyl-dipeptidyl-peptidase activity was detected in cell extracts of 21 lactic acid bacteria tested. Using disc electrophoresis and various substrates it was possible to distinguish it from proline iminopeptidase and proline endopeptidase. Generally the activity was high and was greater than that of proline iminopeptidase of proline endopeptidase at neutral pH and at 25 degrees C.     

Routine analysis of proteins by Kjeldahl and Dumas methods: review and interlaboratory study using dairy products

The Kjeldahl and Dumas (combustion) methods were compared in 11 laboratories analyzing samples of milk, skim milk powder, whole milk powder, whey protein concentrate, infant formula, casein, caseinate, 2 reference compounds (glycine and EDTA), and a secondary reference skim milk powder. The comparison was conducted by using international standards where applicable. Overall means were 8.818 g N/100 g by the Kjeldahl method and 8.810 g N/100 g by the Dumas method. No evidence was found for a consistent bias between methods that may be of concern in the trading of dairy produce. A review of more than 10 related trials revealed a lack of consensus in the bias between the 2 methods, suggesting that differences in methodology and sources of systematic error may be contributors. For samples containing > 2 g N/100 g, the Dumas relative repeatability and reproducibility standard deviations were consistently about 0.35 and 0.75%, respectively, whereas the corresponding Kjeldahl values declined generally with N content and were significantly larger. The Dumas precision characteristics may be due to the dominance of Leco analyzers in this trials, and in most other recent trials, rather than an inherent method attribute. Protein determination methods for dairy products need to be reviewed and updated. The Dumas method needs Codex Alimentarius status as a recognized test method.     

A microbiological survey of fresh meat in the supermarket trade. Part 2: beef retail cuts

An assessment was made of the microbiological quality of the final product (different retail cuts), produced by two different retail supermarket groups (A & B). The influence of sanitary conditions on the microbiological quality of the final product was evaluated, and the possible influences on shelf life were determined. Supermarket group A (Sup group A) received carcasses with significantly lower surface counts of micro-organisms than supermarket group B (Sup group B), while the latter had a more efficient overall sanitation programme than supermarket group A. Five cuts were monitored for the presence of total aerobic counts, psychrotrophic counts, lactobacilli, Enterobacteriaceae and numbers of Pseudomonadaceae present. A shelf life study was also executed by repeating these enumerations on the same meat samples after refrigerated storage at 5°C for 2 and 4 days, respectively. It is generally accepted that a good refrigeration or chilling regime will preserve the inherent meat quality, but in this study it was found that neither served as a guarantee of quality. The more stringent hygiene at retail level of Sup group B yielded consistently lower mean counts of the different bacterial groups for all the meat cuts monitored and, thus meat with an extended shelf life. The total count (at 30°C) on meat cuts was the highest, followed by the psychrotrophs, the Pseudomonadaceae the Enterobacteriaeae and the lactobacilli. Minced meat generally had the highest mean aerobic total microbial counts. This count on minced meat might be a suitable indicator for monitoring the overall sanitary condition of a retail premises. The results re-emphasized the multi-factorial complexity of fresh meat quality and shelf life. The microbial quality of the raw material (carcasses), the maintenance of the cold chain, sanitary condition of premises, equipment and personnel surfaces and general management practices are factors that collectively determine the microbiological quality of the product.     

The influence of different centralised pre-packaging systems on the shelf-life of fresh pork

The influence of different centralised pre-packaging systems (PVC, modified atmosphere packaging (MAP), 25% CO(2) and 75% O(2), vacuum skin packaging (VSP) and the mother bag concept, 100% CO(2)) on the shelf-life (0, 7, 14 and 21 days at 0°C) of fresh pork was determined using microbiological, colour, odour and acceptability characteristics. All the packaging treatments were equally efficient for the first 4 days of retail display. In the extended shelf-life study (7, 14 and 21 days) the mother bag centralised packaging system gave the most promising shelf-life results (21 days) and was also judged superior in terms of odour. Modified atmosphere packaging (14 days) and VSP (7 days) may be considered as other possible options.