EFFECT OF CHLORINATED WASH WATER ON QUALITY OF HEAT SHOCKED MUSSEL MEAT

Chlorine-assisted chilled tumble washing of green mussel meats was done using 5 and 10ppm chlorine solutions maintained at 5 and 10C for 3 min. No significant difference (P < 0.05) was established in terms of meat yield, pH, Aw or sensory qualities for tumble washed samples. The mussel meats were given sensory acceptance ratings of up to "like slightly". A 2% weight gain of mussel meats was established after washing. Heat shocking in tandem with tumble washing affected 1–3 unit log reduction in TPC and coliform counts and about a 4 log reduction in Vibrio spp. counts of mussel meats. The 2 protocols were presented as value-adding steps to improve mussel meat quality. Philippine micro- and small-scale shellfish processors and vendors were identified as potential users of the technology presented in the study.     

Lactic Acid Concentration and Microbial Spoilage in Anaerobically and Aerobically Stored Ground Beef

Lactic acid concentration of coarsely ground beef, packaged in low oxygen permeability casings, is inversely related to sensory acceptability of the meat following regrinding and aerobic storage for six additional days. Samples, reground and stored aerobically after periods of anaerobic storage, were assayed for total aerobic bacterial counts, percentage of gram-positive microflora, and pH. Lactic acid concentration ranged from 130 to 1055 mg per 100g ground beef and increased with anaerobic storage. During 6 days of aerobic storage, both increases and decreases in concentration were noted and related to changes in microbial flora. A positive correlation was found between the proportion of gram-positive bacteria (lactic acid bacteria) and lactic acid and pH.     

Probability density fittings of corrosion test-data: Implications on C6H15NO3 effectiveness on concrete steel-rebar corrosion

In this study, corrosion test-data of steel-rebar in concrete were subjected to the fittings of the Normal, Gumbel and the Weibull probability distribution functions. This was done to investigate the suitability of the results of the fitted test-data, by these distributions, for modelling the effectiveness of C₆H₁₅NO₃, triethanolamine (TEA), admixtures on the corrosion of steel-rebar in concrete in NaCl and in H₂SO₄ test-media. For this, six different concentrations of TEA were admixed in replicates of steel-reinforced concrete samples which were immersed in the saline/marine and the microbial/industrial simulating test-environments for seventy-five days. From these, distribution fittings of the non-destructive electrochemical measurements were subjected to the Kolmogorov–Smirnov goodness-of-fit statistics and to the analyses of variance modelling for studying test-data compatibility to the fittings and testing significance. Although all fittings of test-data followed similar trends of significant testing, the fittings of the corrosion rate test data followed the Weibull more than the Normal and the Gumbel distribution fittings, thus supporting use of the Weibull fittings for modelling effectiveness. The effectiveness models on rebar corrosion, based on these, identified 0.083% TEA with optimal inhibition efficiency, η = 72.17± 10.68%, in NaCl medium while 0.667% TEA was the only admixture with positive effectiveness, η = 56.45±15.85%, in H₂SO₄ medium. These results bear implications on the concentrations of TEA for effective corrosion protection of concrete steel-rebar in saline/marine and in industrial/microbial environments.     

STORAGE RESULTS IN LOSS OF THE ANTIGENOTOXIC PROPERTIES OF LENTINULA EDODES (SHIITAKE MUSHROOM) AND DEVELOPMENT OF IN VIVO GENOTOXICITY

In this study, we have investigated the stability of the antigenotoxic properties of dried of Lentinula edodes (Berk.) Singer mushroom powder stored at room and at − 20C. Mice were pretreated by gavage for 15 consecutive days with 0.6 mL/day of an aqueous extract of dried L. edodes powder prepared at 60C. On day 15, the mice were intraperitoneally injected with 50 mg/kg N-ethyl-N-nitrosourea (ENU); 3 h later, peripheral blood was withdrawn from the animals and used to evaluate DNA damage using the comet assay. The mice were sacrificed 24 h after the ENU treatment and the bone marrow used to measure the frequency of micronucleated polychromatic erythrocytes. The results indicated that storage at both room temperature and at − 20C significantly reduced the antigenotoxic effects of the mushroom powder. In addition, whereas freshly dried mushroom powder was nongenotoxic, storage of the powder at − 20C resulted in genotoxic activity ( P <  0.05). Taken together, our data indicate that constituents of L. edodes powder are altered during storage, resulting in both genotoxicity and a reduction in antigenotoxicity.     

The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis

The aim of this study was to investigate the effects of three different somatic cell count (SCC) values on the sensory characteristics of sheep’s milk cheeses from the Castellana and Churra breeds (allowed for Protected Designation of Origin Zamorano cheese manufacture) and the Assaf breed (foreign), determined by typical consumers and instrumentally. The results show that the sensory characteristics of hardness, intensity of taste, and pungency reflect a significant influence of the SCCs of the original milk whereas breed significantly affects colour intensity and hardness (Warner‐Bratzler maximum shear force; WBSF). The instrumental parameters most closely related to the assessments of the typical consumers were WBSF and the value of a*, for hardness and colour respectively.     

REPORTED FAMILY DYNAMICS AND PSYCHOPATHOLOGY: II. THE REACTIONS OF MENTAL PATIENTS OF A DISTURBED FAMILY IN PSYCHOTHERAPY.

REACTIONS OF HOSPITALIZED NEUROPSYCHIATRIC SS WERE COMPARED AFTER EXPOSURE TO A FILM DEPICTING A DISTURBED PATTERN OF COMMUNICATION BETWEEN A MOTHER, FATHER, SCHIZOPHRENIC SON, AND PSYCHOTHERAPIST. AS HYPOTHESIZED, THE FOLLOWING RESULTS OCCURRED: (1) 16 ADEQUATELY ADJUSTED, SS MADE FEWER ERRORS WHEN ASKED QUESTIONS ABOUT THE FILMED INTERACTION, AND ATTRIBUTED MORE PATHOLOGY TO THE FAMILY MEMBERS IN THE FILM; AND (2) THE MORE PATHOLOGY THAT SS ATTRIBUTED TO THEIR OWN PARENTS, THE LESS ACCURATELY THEY ANSWERED QUESTIONS ABOUT THE FAMILY MEMBERS IN THE FILM, AND THE LESS PATHOLOGICAL THEY RATED THE BEHAVIOR OF THE FAMILY IN THE FILM. RESULTS ARE CONSISTENT WITH THEORIES THAT LINK ADULT PSYCHOPATHOLOGY TO REPEATED FAILURES IN INTERPERSONAL RELATIONSHIPS WHICH PRESUMABLY ORIGINATE IN AN EXAGGERATED OVERATTACHMENT BETWEEN CHILDREN AND PARENTS. (18 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

THE EFFECT OF AEROBIC MESOPHILIC MICROFLORAL LEVELS ON THE ISOLATION OF INOCULATED LISTERIA MONOCYTOGENES STRAIN LM82 FROM SELECTED FOODS

The effect of aerobic mesophilic microfloral concentration on the isolation of Listeria monocytogenes LM82 was studied in 31 (18 cheeses and 7 noncheese) retail foods having standard plate counts of 10¹ to 10⁸ colony forming units (CFU)/g. Foods were spiked with L. monocytogenes and enriched at 30°C for 24 h in a selective enrichment broth used in a U.S. Food and Drug Administration method. Inoculum levels for isolation on modified McBride agar ranged from 0.1 to > 5 × 10³ with a geometric mean value of 5 inoculated CFU/g or 1.4 CFU/g. Pure Enterococcus (Streptococcus) faecalis ( 0 to 6 × 10⁶ inoculated CFU/mL ) in the absence of food matrix had no effect on the enrichment of L. monocytogenes. Ease of isolation of LM82 was independent of the food microflora concentration both generally and in the specific food type of 9 Brie cheeses. Competition, when it occurs, therefore, may be due to specific bacterial competitors rather than bacterial numbers .     

The occurrence of isoperoxidases in conference pears

Soluble and ionically-bound peroxidases have been obtained from the pulp and peel of Conference pears. The peel soluble fraction contained the highest level of peroxidase activity. The peel peroxidases, both soluble and ionically bound, were particularly heat stable. Following heat inactivation, regeneration of enzymic activity was observed for the peel peroxidases and soluble pulp enzymes. Plots of the percentage of heat inactivation for the pear peroxidases against heating time were non-linear.     

Vanillin as an Antimicrobial for Producing Shelf-stable Strawberry Puree

The utilization of vanillin was studied as a natural antimicrobial in a combined technology for producing a shelf-stable strawberry purée. Mild heat treatment (blanching) was combined with addition of 3,000 ppm vanillin and 500 ppm ascorbic acid and adjustment of water activity (a_w) to 0.95 and pH to 3.0. This prevented growth of both native and inoculated flora for ≥60 days storage at room temperature.