Effect of freezing/thawing conditions and long‐term frozen storage on the quality of mashed potatoes

The effects of freezing temperature (−80, −40 or −24 °C) and thawing mode (microwave or overnight at 4 °C) on quality parameters of mashed potatoes made from tubers (cv Kennebec) and from potato flakes were examined, as was the effect of long‐term frozen storage on the quality of mashed potatoes. Mashed potatoes were tested for texture profile analysis (TPA) and cone penetration, oscillatory and steady rheometry, colour, dry matter, Brix and sensory analyses. In natural mashed potatoes, TPA hardness and oscillatory parameters showed that processing resulted in a softer product than the fresh control. The parameters were lower in the samples thawed at 4 °C than in those thawed by microwave at all the freezing temperatures used, which may be ascribed to gelatinisation of the starch released from damaged cells. Differences from the freshly prepared product decreased when the samples were frozen at −80 °C and thawed by microwave. No difference was found in sensory acceptability between samples frozen at −80 and −40 °C, which probably reflects the panellists' mixed preferences for air‐thawed versus microwave‐thawed samples. Increasing the time in frozen storage led to a natural mash with a firmer texture, higher L*/b* value and Brix; nonetheless, panellists found the samples at 0, 3 and 12 months of frozen storage equally acceptable. In commercial mash, penetration and oscillatory parameters showed that processing made for a firmer product than the fresh control, probably owing to retrogradation of gelatinised starch. Thawing mode had a significant effect on parameters, which were lower in the samples thawed at 4 °C. The structure and quality of commercial mash was more detrimentally affected by freezing and, therefore, we would not recommend either freezing or frozen storage of this mashed potato in the used conditions. Natural mash made from Kennebec potatoes should be frozen quickly and thawed by microwave in the conditions described to obtain a product more similar to that freshly made. If the samples are frozen by air blasting at −40 °C, the product can withstand frozen storage for one year. Copyright © 2005 Society of Chemical Industry     

Epidemiologic and economic analyses of pregnancy loss attributable to mastitis in primiparous Holstein cows

The main objective of the study reported here was to examine the association between pregnancy loss (PL) and previous exposure to clinical or subclinical mastitis before breeding or during gestation in primiparous Holstein cows. A secondary objective was to estimate the cost of clinical mastitis during gestation, including that of PL attributable to mastitis in study cows. A total of 687 primiparous Holstein cows from 1 dairy farm were included in a matched case-control study. Study cows were declared pregnant via ultrasound on d 33 after timed artificial insemination (TAI). Case cows (n = 78) were those diagnosed as nonpregnant by rectal palpation on d 47 or 75 after TAI. Control cows were those confirmed as pregnant by rectal palpation on d 47 and 75 after TAI. Case cows were matched with eligible controls according to year of calving and calving-to-conception interval ±3 d. Cows were assigned to 1 of 3 groups: (1) cows not affected with clinical or subclinical mastitis; (2) cows affected with subclinical mastitis (Dairy Herd Improvement Association somatic cell score >4.5); and (3) cows affected with clinical mastitis during 2 exposure periods, 1 to 42 d before breeding or during gestation (1 to PL diagnosis day for case cows, and 1 to 75 d for control cows). Conditional logistic regression was used to model the odds of PL as a function of previous exposure to mastitis in study cows. Mastitis before breeding was not associated with PL. The odds of PL were 2.21 times greater in cows affected with clinical mastitis during gestation (95% confidence interval = 1.01, 4.83), compared with cows without mastitis, after controlling for breeding type and lameness. The cost of clinical mastitis during gestation was $149, which includes the cost ($27) of PL attributable to mastitis. In conclusion, this study provides evidence that clinical mastitis during gestation can cause PL in primiparous dairy cows leading to economic losses.     

Dietary intakes of six intense sweeteners by Irish adults

This research investigated the intakes of six intense sweeteners: acesulfame-K (E950), aspartame (E951), cyclamate (E952), saccharin (E954), sucralose (E955), and steviol glycosides (E960) in the diets of Irish adults, using data from the National Adult Nutrition Survey. A food label survey that included products currently available on the Irish market supplemented the analysis. Sweetener intakes were investigated using three different exposure scenarios; beginning with a crude assessment which assumed that all foods permitted to contain the additives of interest always did contain them, and at their maximum permitted level (Tier 1). Refined assessments estimated intakes of the six sweeteners using food consumption data up to brand level with additive occurrence data from a survey of products currently available on the Irish market (Tier 2) and sweetener concentration data (Tier 3). Results of all exposure assessment scenarios demonstrate that intakes of each of the sweeteners of interest by the total population were below the relevant ADI level (mg kg^?1 bodyweight^?1), even by high consumers (P99). The three sweeteners consumed in highest amounts were acesulfame-k, aspartame, and sucralose. The main sources of these sweeteners in the diet were ‘cider and perry’, ‘energy reduced and no added sugar (ER and NAS) carbonated flavoured drinks’, ‘table-top sweeteners’, ‘dairy products’, ‘solid food supplements’, and ‘sauces’. Intakes of the six intense sweeteners are currently not a concern among Irish adults. However, exposure to these chemicals should be monitored on a regular basis due to evolving market and consumption patterns.     

A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steaming

The kinetics which can be used to describe thermal softening of potato tissue by water cooking and pressure steaming were established and the temperature dependence of rheological and textural properties, using six different instrumental objective methods as firmness indicators, was determined within the temperature range of 100–122 °C. In water cooking at 100 °C and in steaming at 100, 112 and 117 °C, the thermal softening was best expressed by one simple pseudo first-order kinetic mechanism, which was considered to be the response to the changes in the pectic material in the cell wall and interlamellar region. Tension energy was the best rheological property for establishing the kinetics of softening of potato by water cooking, whereas maximum shear force was the best method of representing the tissue softening by steaming, using first-order models. Steaming at 122 °C caused overcooking of the tissue, even for short times. At this high temperature, rheological parameters (compression, tension and creep compliance) and textural properties from Texture Profile Analysis (TPA) fitted second-order models. When second-order models were used, the Arrhenius equation was significant for chewiness, indicating that this textural property can be useful for detecting overcooking caused by prolonged pressure steaming in the experimental temperature range.     

Effect of butylated hydroxytoluene (BHT) on the aerobic biodegradation of a model vegetable oil in aquatic media

Antioxidants added to vegetable oils to prevent lipid oxidation significantly affect their biodegradation in impacted aquatic environments. In this study, the effect of butylated-hydroxytoluene (BHT) on the biodegradation of glyceryl trilinoleate, a model vegetable oil highly susceptible to autoxidation, was determined. Biodegradation experiments were conducted in respirometric microcosms at an oil loading of 333 gal acre(-1) (0.31 L m(-2)) and BHT concentrations ranging from 0 to 800 mg kg(-1) (0, 50, 100, 200, 400, and 800 mg kg(-1)). Competition between polymerization and biodegradation of the oil was observed at all BHT concentrations and was significant in the microcosms not supplemented with the antioxidant. In all microcosms, intractable rigid polymers unavailable for bacterial degradation were formed. Infrared analysis evidenced the advanced stages of the oil autoxidation. After 19 weeks of incubation, only about 41% of the oil was mineralized in the microcosms with no BHT. However, mineralization exceeded 67% in the microcosms with added antioxidant and did not significantly increase with increasing BHT concentrations. Biodegradation rate constants were calculated by nonlinear regression and were not significantly different in the microcosms with added BHT (k = 0.001 h(-1)). Higher k values were measured in the microcosms lacking the antioxidant (k = 0.0023 h(-1)), most likely due to the increased oxygen consumption associated with the autoxidation process in this case. No toxicity was detected in all biotic microcosms at the end of the incubation period, while high toxicity (EC(50) = 4.78%) was measured in the abiotic blanks with no antioxidant and was attributed to the accumulation of autoxidation products.     

The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage)

Results are presented of the effect of pre-treatments before freezing followed by long and short-term frozen storage (12 months at –18 °C and 24 days suffering temperature fluctuations between –18 °C and –12 °C) on quality parameters of raspberry. Pre-treatments were carried out with calcium, low methoxyl pectin, a combined solution, and results compared with untreated control fruits. Kramer shear, back extrusion, compression, and multiple penetration tests were used to measure rheological behavior. One-hundred mM CaCl₂ reduced the long and short-term frozen storage induced loss of firmness. For long-term storage at –18 °C, a softening of the tissue became evident between 3 and 12 months and at each date test the stored fruits were firmer than those without storage. For short-term storage with fluctuations, the loss of firmness was evident between 0 and 24 days, and at all the testing dates the stored fruits were softer than those without storage. Results evidenced a higher cell damage in the short-term frozen storage. Coefficients of softening per day suffering fluctuation were determined, the highest values being given by Kramer shear energy and back extrusion maximum force (>1%). Short-term frozen storage affected physical and physico-chemical characteristics, increasing the saturation (r) and the anthocyanins and decreasing the ascorbic acid of the raspberries. In both storage conditions, pre-treatments reduced the drip loss, which correlated best with the Kramer shear energy. Panelists detected mainly time effect on the sensory firmness. For long-term, sensory firmness and juiciness gave the highest correlations with back extrusion maximum force, while for the short-term, sensory firmness and drip loss gave the highest correlations with the Kramer shear energy. SEM revealed different degrees of mechanical damage to structure, which accounted for rheological behavior of the fruits.     

Some changes in the constituents upon heating a model meat flavour system

Percentage changes in the amino acid content upon heating with different components in a synthetic model meat flavour mixture were followed during different stages in development of the system. Heating of ten different amino acids with a simple sugar mixture (glucose, ribose and xylose) resulted in losses of approximately 95, 58, 38 and 37% of the cysteine, methionine, leucine and isoleucine, respectively, whereas the other amino acids decreased by 19–31%, but the ammonia (NH₃) content by only 5%. On heating gelatin with the simple sugar mixture, tyrosine and phenylalanine losses amounted to about 58 and 40%, respectively, while the other amino acids declined by 27–37% and the NH₃ content by some 12%. Heating of the composite model system (gelatin, added amino acids and simple sugars) resulted in losses of about 94, 60 and 55% of the cysteine, methionine and histidine, respectively, while the other amino acids decreased by 20–35% and the NH₃ content by 15%. The possible role of some of the amino acids in the development of the synthetic meat flavour system is discussed in view of these findings.