EFFECTS OF RETORTING AND STORAGE ON LIQUID MASS TRANSFER IN CANNED SKIPJACK (KATSUWONAS PELAMIS) MUSCLE

Mass loss of precooked tuna muscle during retorting and storage in cans impacts cannery yield and throughput. Changes in moisture content and mass of frozen, thawed, precooked tuna muscle chunks, canned in water, were determined after retorting and through five weeks of subsequent storage. Canned tuna pieces were retorted to equivalent lethality (F_o-value of four) for different time and temperature processes. Retorting at a lower temperature, longer time resulted in less mass loss than higher temperature, shorter time processes. Canned storage of up to five weeks had no effect on muscle mass or moisture content.     

Postmortem Changes in Chilled Round, Bled and Dressed Albacore

Albacore were killed by brain destruction, dressed, bled or left round, chilled in sea water/ice slurry at 1.1°C, and stored in ice. Fish were analyzed for 33 days for aerobic plate count (APC), pH, salt, histamine, trimethylamine nitrogen (TMA-N), and nucleotide content. Dressed albacore cooled faster than round or bled albacore. No significant differences were evident in APC, pH, salt, TMA-N, or nucleotide content of round, bled and dressed albacore. Histamine was detected only at day 33. TMA-N, inosine monophosphate and hypoxanthine content, and nucleotide ratios appeared to be useful indices of storage life.     

The effect of hair care products on dandruff

Although the role of micro-organisms located on the surface of the scalp is disputed by some authors, lipolytic organisms within the hair follicle may still be implicated in the causation of dandruff. Scale formation appears to be an adaptive response to threshold scalp irritation, taking the form of minimal parakeratosis possibly induced by products of lipolysis permeating thin regions of the horny layer. No single pathogen is yet clearly identifiable but effective anti-dandruff compounds display good antimicrobial activity against the typical lipolytic scalp microflora; this activity is retained in the presence of sebum and a feature of the most efficacious anti-dandruff agents is their good substantivity to the epidermal horny layer.
L'action des produits capillaires sur les pellicules     

Vapor Analysis of Fermented Spanish-type Green Olives by Gas Chromatography

SUMMARY: Five major components were detected gas chromatographically in the head-space vapor (HSV) of Spanish-type green olives fermented by pure cultures of Lactobacillus plantarum, Pediococcus cerevisiae and Leuconostoc mesenteroides. Three of these compounds were identified as acetaldehyde, methyl sulfide, and ethanol. The same compounds were present in unfermented olives but in different amounts. Olives that had undergone a natural fermentation contained the above five compounds, and, in addition, a varying number of other compounds. These results indicated that HSV analysis may be a rapid method for detecting volatile end products resulting from the metabolism of various microorganisms. A high ethanol content was found in olive brines that contained a predominance of yeasts. Abnormal fermentations gave unique HSV profiles, one of which indicated a high level of 2-butanol. Methyl sulfide was found to be a major odor component of fermented as well as unfermented olives. Acetaldehyde and ethanol contributed secondarily to the odor. Primary contributions of fermentation by the above lactic acid bacteria to the flavor of olives were: (1) production of a desirable level of acidity, and (2) utilization of fermentable sugars to the exclusion of microorganisms which produce metabolic end products with undesirable flavor characteristics.