Microbiological and Chemical Changes of Surimi-Based Imitation Crab during Storage

Changes in surimi-based imitation crab products were monitored during storage at o°, 5°, 10°, and 15°C. Numbers of bacteria growing on crablegs and flaked crablegs during 42 days storage were measured. The genera making up the major portion of these populations were Bacillus species at 15°C and Pseudomonas at 5° and 0°C. Chemical changes in the products produced by bacteria were monitored. Levels of total volatile bases produced were lower in the imitation crab than those reported for fresh fisheries products. The major compounds produced in crableg analogs were volatile acids and butandiol, which increased as the storage time increased.     

Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity—Preliminary Study

Salt is dispersed throughout the matrix of Cheddar cheese. We hypothesized that the manner in which salt is released into the mouth during chewing may be directly related to cheese breakdown, and hence texture. Conductivity (used as the best estimate of salt) in the mouth was continually monitored during consumption of a range of Cheddars. Characteristics of conductivity changes varied between cheeses. Relationships were observed between such changes and instrumental and sensory measures of texture. This preliminary study, based on responses of a single subject, suggests the potential of salt release data to help distinguish texture in cheese.     

表征井间储层空间的新工具——轨道可控震源

轨道可控震源技术可用来辅助了解井孔和期望进一步研究的几个井位间的储层地质情况。轨道可控震源根据其适用性分为井下轨道震源、VSP轨道可控震源、物理特性测井轨道可控震源等。本文主要介绍了上述三种轨道可控震源的原理及适用性。     

Growth of Pathogenic Bacteria on Imitation Crab

Food poisoning bacteria, Staphylococcus aureus, Salmonella, Yersinia enterocolitica and Aeromonas hydrophila, were inoculated onto imitation crablegs and flaked crab. Inoculated samples were incubated at 0°C, 5°C, 10°C, and 15°C. Staphylococcus, Salmonella, and Aeromonas increased at 15°C and 10°C. but not at the two lower temperatures. Yersinia grew at the four temperatures tested. The rapid growth at these temperatures clearly indicated that the pathogens could be potential hazards if the products were contaminated and subjected to temperature abuse after leaving the processing plants.     

The Quaternary System U-C-0-N at 1700 C

The quaternary system U-C-O-N was examined at 1700°C by microstructural and X-ray analyses of sintered powder compacts. Subliquidus phase relations, oxycarbonitride solid solution lattice parameters, and equilibrium pressures of N₂ and CO were studied. Although the emphasis was on the solid-solution field in the uranium monocarbide-mononitride-monoxide region, phase fields in the uranium-rich region and the carbon-nitrogen-oxygen-rich region were examined. Nineteen fields were established experimentally, and their boundaries were located. Two other fields are postulated on the basis of phase rule and topological requirements. An isothermal phase diagram of the system is proposed.     

ALTERNATE STORAGE SYSTEMS FOR THE PRODUCTION OF CANNED BLACK RIPE OLIVES

SUMMARY— The storage of freshly harvested olives in systems other than the traditional sodium chloride brine was investigated in an attempt to provide an alternative storage system which would reduce the present saline pollution potential of the dive canning industry. Chemical salts used as fertilizers were partially successful in holding olives for several months without spoilage. Ammonium nitrate brines could be used for periods up lo 15 wk; however, it was difficult to remove the salt completely during preparation far canning. Brines containing ammonium sulfate (with the pH controlled by the addition of H₂SO₄) held olives for 6 mo. The difficulties in completely removing ammonium sulfate from the olives limited the commercial potential for this type of storage. Food grade glycols containing bacteriostats can be used to store olives for periods of over 6 mo. Olives submerged in propylene glycol-diethyl pyrocarbonate mixtures showed severe shriveling. The recovery from shriveling on subsequent preparation was satisfactory only for the smaller-sized olives. A similar result was obtained far olives stored in a mixture of glycerol-benzoic acid-sorbic acid. The most promising storage system developed in this study was a mixture of water-propylene glycol-benzoic acid-potassium sorbet-HCI. By using KOH in place of NaOH for the chemical curing preparation steps, it was possible to prepare canned olives with essentially no generation of liquid waste containing sodium ions.