INFLUENCE OF 1-METHYLCYCLOPROPENE AND NATURESEAL ON THE QUALITY OF FRESH-CUT "EMPIRE" AND "CRISPIN" APPLES

Wounding during processing triggers physiological reactions that limits shelf life of fresh‐cut apples. Exposure of “Empire” and “Crispin” apples at harvest to the ethylene antagonist, 1‐methylcyclopropene (1‐MCP), on the maintenance of fresh‐cut quality was evaluated in combination with post‐cut dipping of NatureSeal^TM Efficacy of 1‐MCP on fresh‐cut physiology and quality depended on the storage duration and apple cultivar. Ethylene production of apple slices was inhibited by 1‐MCP but not by NatureSeal. Total volatiles produced by fresh‐cut apples were not affected by NatureSeal but by 1‐MCP when 1‐month stored “Crispin” apples were used. 1‐MCP influenced the quality attributes of fresh‐cut slices prepared from apples stored either 4 months in cold storage or 6 months in controlled atmosphere. Enzymatic browning and softening of the cut‐surface, TSS and total microbial growth were suppressed by 1‐MCP in “Empire” apples. The influence of 1‐MCP on quality attributes in “Crispin” apple slices was marginal.     

EFFECT OF INGREDIENTS UPON RESIDUAL ACID PHOSPHATASE ACTIVITY OF "PARIZSI" SAUSAGE

The residual acid phosphatase activities (APA) in “Párizsi” sausages (pork meat) with different amounts of tetrasodium pyrophosphate, back fat, protein additives (milk, soy, rind and blood protein) and lean pork were determined by the acid phosphatase assay developed in the Hungarian Meat Research Institute. Tetrasodium pyrophosphate did not affect APA. Acid phosphatase heat resistance increased dramatically with back fat when the fat content was less than 30%. Soy protein decreased residual APA while milk protein had a slightly positive effect. Rind powder, rind emulsion and blood emulsion increased the activities. The most influential factor affecting residual APA was the lean pork content. The relationship between the two factors was linear.     

THE CONTRIBUTION OF HERBS TO THE ACCUMULATION OF HISTAMINE IN "OTLU" CHEESE

The aim of this study was to determine the effect of herbs and the use of raw milk on histamine accumulation in “Otlu” (Herby) cheese during ripening. Cow's milk was used for the cheese production. The milk was divided into two main groups: one was used raw and the other was pasteurized at 65C for 30 min. Each group was further divided into two subparts, one of which was used as control (without herbs), while 2% (w/v) of the herbs were added into the other to produce Herby cheese. All cheeses were ripened at 7C for 90 days. The cheese samples were analyzed in terms of histamine content, titratable acidity, dry matter, salt and degree of ripening on days 5, 30, 60 and 90. Total mesophilic aerobic bacteria (MAB) were also counted during ripening. The use of raw milk and the addition of herb both increased histamine formation in Otlu cheeses (P < 0.05). Moreover, higher water‐soluble nitrogen values, as degree of ripening, were obtained from both raw milk and herb‐added cheeses. The number of MAB was higher in raw cheeses (P < 0.05) and also herb‐added cheeses. The study suggests that the addition of herbs may facilitate histamine formation in Herby cheese.     

从Uma Wang谈服装设计师的“技术”和“艺术”

上海时装周2021春夏系列中,设计师Uma Wang与三枪合作的时装大秀赢得了业内的广泛认可。开场前,来自金星舞蹈团的三位演员穿着Uma Wang设计的服装进行了现代舞表演。秀场灯光温暖、音乐舒缓,不仅营造了温暖的氛围,也将健康、舒适的三枪内衣及家居休闲服装的理念传递给消费者(图1)。Uma Wang承接三枪项目的难点在于如何处理设计师个人风格、工匠精神、商业化三者之间的关系。     

PRESERVATION OF NATURAL STABILITY OF FRUIT "BROMELAIN" FROM ANANAS COMOSUS (PINEAPPLE)

Pineapple extract, "bromelain," is a rich source of proteases having therapeutic benefits. The processed fruit does not show proteolytic activity probably due to harsh conditions of sterilization. Storage of fresh fruit at − 4C without preservatives retained 75  ±  5% proteolytic activity after 180 days (with or without eight cycles of freeze–thawing in between) and was devoid of microbial contamination. Peroxidase, acid phosphatase and amylase activities were also retained by 75  ±  5%. Immunomodulatory activity of the fresh and the stored fruit was comparable. For industrial scale, γ irradiation of 1–2 kGray is proposed to ensure sterility that does not affect enzyme activities. Under these conditions, no signs of freeze burning are observed. The ultraviolet-visible spectra of the fresh and stored fruit extracts are also indistinguishable. The process is commercially viable and amply improves the quality of processed pineapple in terms of active "bromelain."

PRACTICAL APPLICATIONS

Bromelain, the fruit extract of pineapple, is a rich source of beneficial enzymes primarily because of its medicinal properties. Because the fruit grows in abundance in a short time, it requires preservation to prevent wastage. This work reports the absence of enzymatic activities in preserved pineapples commercially available in the global market because of harsh conditions of sterilization. Alternately, exposing to low dose of irradiation followed by preservation under frozen condition at −4C retains enzymatic and immunomodulatory activities of the fruit. Being free from adverse effects of freeze burning, it offers a cost-effective way of proper preservation of pineapples retaining its medicinal properties. Promotion of pineapple in dietary consumption can prove to be beneficial to the society and businesses at large.     

金沙江奇现"中国"石

2001年金秋,笔者到云南元谋出差,有幸在这一带金沙江流域获得一个带有"中国"二字的奇石. "中国"石体积约为9.4×4.8×7.2cm,重约480克,呈长方形椭圆体."中国"石稳健、端庄而又完美,整体效果好,给人以力量和尊严."中国"石的中国二字自左至右排列在石正面,不疏不密,布局合理,自然流畅.     

五金科技峰会揭幕"五金之都"——中国五金科技创新大会暨"三十年辉煌"公益推选活动新闻发布会在永康召开

中国五金行业建国以来首次大规模、高水平的科技峰会--由全国五金工业信息中心主办,<五金科技>杂志社、<中国精品五金>杂志社承办的"改革开放30周年中国五金科技创新大会暨‘三十年辉煌'公益推选活动"即将于2008年12月13日在天津召开.9月26日,此次会议启动仪式的新闻发布会在浙江省永康市召开.     

CONSUMER ACCEPTANCE OF "FARM RAISED" PRECOOKED ROAST BEEF

A store intercept consumer survey was used to examine consumer willingness to pay for a marinated, precooked roast beef product produced from “farm raised” cattle fed a predominantly forage‐based diet. Consumers were asked to participate and, if they agreed, were provided with a sample of the precooked product. They were asked to compare this product with an existing similar product at various price levels. The data collected suggest there is a consumer willingness to pay premium prices for “farm raised” precooked roast beef. Therefore, creative retail positioning of value‐added, convenient, precooked beef products from forage‐fed cattle could result in increased consumer awareness of the easy convenience of these products, capitalize on the apparent emerging market for forage‐fed beef and potentially increase the overall demand for beef.     

PROPERTIES OF PEPSIN AND TRYPSIN ISOLATED FROM THE DIGESTIVE TRACT OF PARONA SIGNATA "PALOMETA"

Two digestive proteases from Parona signata (Palometa) were isolated from gastric and pyloric caeca tissues and characterized. The stomach enzyme was inhibited by pepstatin and was classified as pepsin. Palometa pepsin purified from a Sephadex G-100 column appeared as two bands on an SDS-PAGE gel and exhibited optimum activity at pH 3.5, and 37C. Palometa pepsin was inhibited by pepstatin to a similar exient as porcine pepsin. An enzyme isolated from the pyloric caeca was shown to be trypsin based on its molecular weight, its ability to hydrolyze the synthetic substrates, N-α-benzoyl-arginine-p-nitroanilide (BAPA), and tosyl-arginine methyl ester (TAME) and inhibition by the known trypsin inhibitors, SBTI, TLCK, PMSF and benzamidine. The purified trypsin from palometa pyloric caeca yielded a single band with a molecular mass of 24 kDa. Optima trypsin activity was obtained at pH 8.5 and the enzyme was stable over a pH range of 3 to 11. Palometa trypsin activity was stable for 30 min at 50C, but lost 50% of its activity after 30 min at 60C. The optimum temperature for activity was 65C. The biochemical properties of Palometa trypsin and pepsin were discussed in relation to the varying environment of Palometa in the Rio de la Plata estuary.     

THE USE OF CRITICAL STRESS INTENSITY FACTOR TO QUANTIFY "HARDNESS" AND "CRUNCHINESS" OBJECTIVELY

A simple test from materials science, in which a notched beam is bent so that the notch increases in length due to the propagation of a crack, allows determination of a parameter called the Critical Stress Intensity Factor in Mode I fracture, K_IC, by means of which the conditions under which the crack will propagate can be quantified. This is shown to track sensory hardness of several apples, carrot, celery and cucumber with remarkable precision, a result predicted by theoretical analysis due to Lucas et al. (2002). Hardness and crunchiness are shown to be indistinguishable and therefore must be identical. Therefore, a mechanical test can reliably replace a sensory test resulting in quicker, cheaper and more accurate estimate of a sensory parameter.     

KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO "LAKERDA"

Quality and shelf life of salted Atlantic bonito (lakerda) packaged in brine, under vacuum and in oil conditions and stored at 4  ±  1C were studied. The sensory scores of lakerda stored in all package types at 4C were 14 weeks, respectively. The microbiological count of the vacuum-packaged lakerda was extended than that lower of other group sample. Overall results of this study showed that 9 weeks of storage of lakerda in brine was the beginning of spoilage, whereas storage of samples in oil and vacuum package delayed onset of spoilage about 2–3 weeks in terms of chemical analysis. Lakerda stored in cold storage as sensory, chemical and microbiological results for brine- and oil-packaged lakerda showed us that week 11 was the beginning of spoilage, and for vacuum-packaged lakerda, week 13 was the beginning of spoilage.

PRACTICAL APPLICATIONS

Raw fish and processed fish product is highly perishable and has a short shelf life. Packing processing is finding increasing use in the food industry because of its relative advantages versus other food processing methods in eliciting minimal changes in the flavor, microbiological and nutritional qualities of the final product. This paper illustrates the changes induced in salted fish by packaging at different types. By using oil- and vacuum-packaged treatment, shelf life of traditional-packaged (in brine) lakerda could be extended at 4C from 9 weeks to 11–13 weeks.