The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms

This paper investigates the effect on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms of blanching or soaking and blanching in aqueous solutions containing combinations of added substances safe for human consumption, or period of frozen storage. During 12 months of storage, sensory evaluations, instrumental colour measurements and chemical analyses of the frozen products were carried out every four months. Based on the results of the sensory evaluation, a maximum storage period of four months was set for the frozen product obtained from unblanched mushrooms. Frozen products having undergone preliminary processing retained good sensory quality for up to 12 months. Soaking, blanching and freezing resulted in the appearance of colours, such as yellow, honey and pink–violet. As a result of freezing, decreases in the contents of thiamine, riboflavin and vitamin C were noted. Blanching in water, as a method of pre-processing, was sufficient for maintaining acceptable sensory quality.     

The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights

The influence of adding 2% CLA to the morning feed of a group of 20 crossbred fatteners from 70 to 130 kg on meat quality, eating quality and dietetic value of m. longissimus dorsi was evaluated compared with a group of 20 controls. Addition of 2% CLA in feed did not influence fattening and slaughter results and also some traits of meat and eating quality. The only significant differences were observed in dry matter content, in meat flavour and L^*, b^*, and hue angle value. Meat from fatteners from the experimental group had a statistically significant higher content of CLA (P0.01) and lower content of unsaturated fatty acids especially C18: 2, C18: 1 and C20: 4, PUFA fatty acids (P0.01) and a reduction in the ratio of n-6: n-3 PUFA (P0.01). No statistically significant influence of CLA on the content of cholesterol was observed. The results of the current histochemical study showed that dietary CLA supplementation significantly increased both the number and diameter of white fibres, and correspondingly reduced the number and diameter of red fibres. The percentage and diameter of intermediate fibres was unaffected by CLA.     

The effect of the research setting on the emotional and sensory profiling under blind,expected, and informed conditions: A study on premium and private label yogurt products

Although sensory and emotional evaluation of food products mostly occurs in a controlled laboratory environment, it is often criticized as it may not reflect a realistic situation for consumers. Moreover, products are mainly blind evaluated by participants, whereas external factors such as brand are often considered as key drivers of food choice. This study aims to examine the role of research setting (central location test versus home-use test) and brand information on the overall acceptance, and sensory and emotional profiling of 5 strawberry-flavored yogurts. Thereby, private label and premium brands are compared under 3 conditions: blind, expected, and informed (brand information). A total of 99 adult subjects participated in 3 sessions over 3 consecutive weeks. Results showed that overall liking for 2 yogurt samples was higher in the laboratory environment under the informed evaluation condition, whereas no effect of research setting was found under the blind and expected conditions. Although emotional profiles of the products differed depending on the research setting, this was less the case for the sensory profiles. Furthermore, brand information clearly affected the sensory perception of certain attributes but had less influence on overall liking and emotional profiling. These results indicate that both scientists and food companies should consider the effect of the chosen methodology on ecological validity when conducting sensory research with consumers because the laboratory context could lead to a more positive evaluation compared with a home-use test.     

The effect of ascorbic acid,citric acid and low pH on the extraction of green tea: How to get most out of it

Green tea seems to have a positive impact on health due to the therein-found flavanols. The amounts of these substances depend on tea preparation. In this paper, the influence of steeping time (3–7 min) and temperature (70–100 °C) on the content of the main flavanols in green tea (epicatechin EC, epicatechin gallate ECg, epigallocatechin EGC, and epigallocatechin gallate EGCg) is presented. Furthermore, additives (phosphate buffers, ascorbic acid in different amounts, and citric acid) are used to investigate the influence of pH, antioxidative, and chelating agents, simulating the addition of lemon juice or pure vitamin C.     

The effect of inulin and fructo-oligosaccharide supplementation on the textural,rheological and sensory properties of bread and their role in weight management: A review

There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role of satiety and weight management is still being investigated.     

The effect of stocking density and a blind on the behavior of Holstein dairy cattle in group maternity pens. Part I: Calving location,locomotion, and separation behavior

In a more natural setting, dairy cows separate from herdmates and seek a secluded area to give birth. However, on many dairy facilities, cows calve in barren group pens with limited space, which may limit their ability to perform these behaviors. The objective of this study was to determine the effect of stocking density and provision of a blind (a single-sided solid partition) in group bedded pack maternity pens on the behavior of dairy cattle. The study included 4 experimental treatments: (1) high stocking density (7.7–12.9 m² of lying space/cow) with a blind, (2) low stocking density (15.4–25.8 m²) with a blind, (3) high stocking density without a blind, and (4) low stocking density without a blind. We analyzed the effect of these treatments on locomotor and separation behavior as well as blind use during the 24 h before calving. A total of 127 primiparous heifers and 247 multiparous cows were housed in 16 mixed-parity groups (4 groups per treatment) from approximately 3 wk before to immediately after calving. Locomotor behavior increased from 24 to 2 h before calving regardless of treatment but increased the most in high stocking density pens without a blind. Additionally, heifers performed more locomotion than cows. Animals increased their distance from other cows beginning approximately 4 h before calving. Animals in low stocking density pens had a greater distance from other cows compared with those in high stocking density pens. Additionally, heifers had a greater distance from penmates during the 4 h before calving than cows. More animals calved in the area of the pen that contained a blind compared with the same respective areas of high and low stocking density pens that did not contain a blind. These results suggest that periparturient dairy cattle in group maternity pens are motivated to seek seclusion at calving, but increased stocking density may impede their ability to do so. Providing additional space and a blind may benefit periparturient dairy cows and heifers by facilitating natural calving behaviors.     

The effect of stocking density and a blind on the behavior of Holstein dairy cows in group maternity pens. Part II: Labor length,lying behavior,and social behavior

In natural settings, dairy cows separate from the herd to give birth. When kept indoors, seeking isolation before calving may be restricted and may depend on space and resources provided in maternity housing. The effect of group maternity pens on behavior around calving and labor progress is unknown. Therefore, the objective of this study was to determine the effects of stocking density and provision of a blind in group bedded pack maternity pens on lying and social behavior as well as length of labor of preparturient dairy animals. The study was conducted as a complete randomized block design with a 2 × 2 factorial arrangement of treatments including stocking density and presence or absence of a blind, resulting in a total of 4 treatments: (1) high stocking density (7.7–12.9 m² lying space/cow) with a blind, (2) low stocking density (15.4–25.8 m²) with a blind, (3) high stocking density without a blind, and (4) low stocking density without a blind. A total of 127 primiparous heifers and 247 multiparous cows were housed in mixed-parity groups from approximately 3 wk before and immediately after calving. During the 4 h before calving, lying behavior (lying time and bouts) was collected automatically using accelerometers, and social behavior (agonistic interactions, allogrooming, and attention from other cows), stage II labor duration, and frequency of position change during stage II labor were collected using video. Lying behavior was collected with accelerometers. Regardless of treatment, lying time and bouts increased as calving approached. Cows and heifers performed more lying bouts in low stocking density pens compared with high stocking density pens. Agonistic interactions and allogrooming were not different between treatments. Other cows spent more time paying attention to focal animals regardless of stocking density as calving approached, but time spent paying attention was reduced by the presence of a blind during h ?2 before calving. The hazard of calving unassisted was greater for cows and heifers in low stocking density pens with a blind compared with all other treatments. Further, animals in pens with a blind tended to change positions fewer times during stage II labor. These results suggest that providing a blind in group maternity pens may improve the calving environment for cows and heifers and, in combination with low stocking density, may reduce the amount of time spent in labor.     

Apple Allergy: The cDNA Sequence of the Major Allergen of Apple,Determined by Performing PCR with a Primer Based on the N-Terminal Amino Acid Sequence,is Highly Homologous to the Sequence of the Major Birch Pollen Allergen

Considering the known N-terminal amino acid sequence of the major apple allergen, a polymerase chain reaction (PCR) primer was selected to amplify cDNA encoding this protein. A single PCR product was obtained, cloned into Escherichia coli and subsequently sequenced. The missing 5′-end of the apple cDNA sequence was obtained by a 5′-RACE method. The cDNA sequence showed 72% identity with the coding region of one of the known isoforms of Bet v 1, the major allergen of birch pollen. The deduced amino acid sequence resulted in a 158-residue protein with a calculated molecular mass of 17·5 kDa and 63% amino acid sequence identity to Bet v 1. In addition, further protein alignments showed a high degree of identity with allergens from other tree pollens and some ‘pathogenesis-related proteins’ from food plants. According to international regulations the allergen was termed Mal d 1 for this protein, it being the first major allergen discovered and characterised in fruits of apple (Malus domestica).     

The effect of American cranberry (Vaccinium macrocarpon) constituents on the growth inhibition,membrane integrity,and injury of Escherichia coli O157:H7 and Listeria monocytogenes in comparison to Lactobacillus rhamnosus

The antimicrobial properties of the American cranberry were studied against Escherichia coli O157:H7, Listeria monocytogenes, and Lactobacillus rhamnosus to determine the effects on growth inhibition, membrane permeability, and injury. Cranberry powder was separated using a C-18 Sep-Pak cartridge into sugars plus organic acids (F1), monomeric phenolics (F2), and anthocyanins plus proanthocyanidins (F3). Fraction 3 was further separated into anthocyanins (F4) and proanthocyanidins (F5) using an LH-20 Sephadex column. Each fraction was diluted in the brain heart infusion (BHI) broth to determine the minimum inhibitory/bactericidal concentrations (MIC/MBC). L. monocytogenes was the most susceptible to cranberry fraction treatment with the lowest MIC/MBC for each treatment, followed by E. coli O157:H7 and L. rhamnosus. Membrane permeability and potential was studied using LIVE/DEAD viability assay and using Bis (1, 3-dibutylbarbituric acid) trimethine oxonol (DiBAC₄), respectively. L. rhamnosus demonstrated the highest permeability followed by E. coli O157:H7, and L. monocytogenes. L. rhamnosus demonstrated the highest recovery followed by E. coli O157:H7, and L. monocytogenes. Each cranberry fraction demonstrated membrane hyperpolarization at their native pH, while F2, F3, and F5 demonstrated membrane depolarization at neutral pH. With this knowledge cranberry compounds may be used to prevent maladies and potentially substitute for synthetic preservatives and antibiotics.     

Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): The effect of gender and age on the fatty acid profile, cholesterol content and sensory characteristics of kudu and impala meat

Game meat has distinct sensory characteristics and favourable fatty acid profiles which differ between species. The SFA’s percentage was found to be higher in impala meat (51.12%) than kudu meat (34.87%) whilst the total PUFA was higher in kudu (38.88%) than impala (34.06%). Stearic acid (22.67%) was the major fatty acid in impala and oleic acid in kudu (24.35). Linoleic acid, C20:3n-6 and C22:6n-3 were higher in kudu while C20:4n-6, C20:5n-3 and C22:5n-3 were higher in impala. The PUFA:SFA ratio for kudu (1.22) was higher than for impala (0.73) while impala had a higher n-6 PUFA’s to n-3 PUFA ratio (3.76) than kudu (2.20). Kudu was higher in cholesterol (71.42 ± 2.61 mg/100 g muscle) than impala (52.54 ± 2.73 mg/100 g muscle). Sensory evaluation showed impala had a more intense game aroma and flavour while the initial juiciness of cooked samples of kudu was higher. The results show kudu and impala can be marketed for their unique flavours and aromas as well as being a healthy substitute for other red meats.