Proposed protocol for determination of photostability Part I: cosmetic UV filters

The protocol described here has been developed to measure the stability of UV-B filters; a modified version is recommended for UV-A filters. It should be considered as a tool to predict the effectiveness remaining after exposure to UV-A and UV-B light. It is a simple and reliable in vitro model simulating conditions of actual use. The results show that each filter requires an appropriate choice and fine tuning of reproducible analytical conditions. While absolute values are directly influenced by uncertainties in irradiance (dosimetry), comparative measurements with respect to a known standard are very reliable.     

Moisture Loss in Tray-Packed Fresh Fish During Eight Days Storage at 2°C

Effects of moisture loss in tray-packed fresh fillets of Flounder (Pogonias cromis), Red Snapper (Litjanus blackfordii), Croaker (Micropogon undulatus) and Ocean Perch (Sebastes marinus) were studied. The fish, purchased from seafood suppliers and processed into fillets at their prospective plants, were packaged in plastic foam trays lined with absorbent pads, overwrapped, and subsequently stored at 2°C (35.6°F) for 8 days. Gross and net weights decreased whereas the percent drip increased for all fish during storage. Except for croaker, the total moisture content remained virtually unchanged for all fillets during storage. The acceptability of all fillets decreased as the Trimethylamine-Nitrogen concentrations increased.     

Combined Effect of Sucrose and Heat Treatment Temperature on the Thermal Resistance of Staphylococcus aureus MF-31

The combined effect of sucrose and heat treatment temperature on the thermal resistance of Staphylococcus aureus MF-31 was examined by determining the relationships between the D value, temperature and each of three parameters (water activity, osmotic pressure and water binding energy) related to sucrose-water binding. The results showed that sucrose and temperature had a significant interactive effect on thermal resistance. More specifically, sucrose increased the heat resistance, and this effect was greater at lower temperatures than at higher temperatures. The effect of sucrose on the Z value was slight compared to its effect on the D value.     

PROPERTIES OF FRANKFURTERS PROCESSED WITH POTASSIUM AND SODIUM BICARBONATE

A study was designed to evaluate the use of low levels of sodium (0.25, 0.5, 1%) and potassium (0.25, 0.5%) bicarbonate on the sensory, microbial and functional properties of frankfurters. Both sodium and potassium bicarbonate resulted in higher pH values than control (no bicarbonate) on day 0 but differences diminished after storage at 4°C for 22 days. At the 0.5% level of addition, both sodium and potassium bicarbonate treatments had lower percent free water when compared to controls. The addition of high levels of bicarbonate resulted in diminished sensory properties; however, low levels had sensory characteristics in the acceptable range. No differences were detected between treatments for aerobic plate counts, anaerobic plate counts or yeast and mold counts. Results indicate an acceptable product can be produced using low levels of either sodium or potassium bicarbonate. The use of low levels of bicarbonate also results in beneficial changes of some physical properties.     

Thermal Inactivation of Clostridium botulinum Type E Spores in Oyster Homogenates at Minimal Processing Temperatures

D-values of Clostridium botulinum type E in oyster homogenates were calculated from the slopes of survivor curves for each variable tested (control, 1.0% NaCl, 0.13% potassium sorbate (KS), and a combination of NaCl and KS) at five temperatures. Mean D-values ranged from 0.78 min at 80°C to 7943 min at 50°C. The addition of salt and/ or KS affected heat resistance of the spores, but differences were not consistent among the temperatures tested, z-Values calculated for the curve between 70°C and 80°C ranged from 6.9 C° to 7.6 C°, while z-values calculated for the curve between 55°C and 70°C were 12.1–14.70°. These data indicate that C. botulinum type E would survive in oysters that are minimally processed. A suitable process could be determined using the data presented; however, oysters would have a cooked appearance.     

Washed Mechanically Separated Pork as a Surimi-like Meat-product Ingredient

Mechanically separated pork (MSP) was washed using water or 1.5% salt solution, each at pH 5.5 and 6.5 to produce a surimi-like product for further processing. Composition and functionality of the washed product was evaluated and use in processed meat formulations was assessed. Washing treatments reduced fat content to less than 1% but did not reduce calcium content of MSP. The salt solution resulted in removal of heme pigments. Frankfurters manufactured with washed MSP ishowed little improvement over those with unwashed MSP for texture or water binding; therefore, applications may be limited. HOW-ever, lipid oxidation of frankfurters containing washed MSP, as meassured by TBA, was suppressed during storage.     

UV filters for hair protection

Hair damage, caused by sunlight, and the possibility to protect hair against sunlight by means of cosmetic formulations was studied. For this, five UV-filters were tested: benzophenone-3 (UV-A/UV-B); benzophenone-4 (UV-A/UV-B); phenylbenzimidazole sulfonic acid (UV-B); butylmethoxydibenzoylmethane (UV-A); octyl dimethyl PABA (UV-B). The stability of the UV-filters was tested as pure substances as well as in two cosmetic formulations: a setting lotion and a shine spray. The degree of decolouration and stress strain behaviour were determined. The benzophenones had the best protection ability both on colour and on morphology. Stability data and UV-spectra are discussed.