Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O₂, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.     

Thermochemistry of MgAl2O4-Al8/3O4 Defect Spinels

Solution calorimetry of MgAl₂O₄-Al_8/3O₄ solid solutions was performed in a molten 2PbO · B₂O₃ solvent at 975 K. The results indicate small negative heats of mixing, relative to spinel standard states for both end-members. These data were combined with information on the energetics of the α-γ transition in Al₂O₃ and on the MgAl₂O₄-Al_8/3O₄ (MgO-Al₂O₃) subsolidus phase relations to estimate the partial molar entropy of mixing of γ-Al_8/3O₄ in the solid solution. This entropy is much less positive than that calculated from several models for the configurational entropy of mixing of magnesium, aluminum, and vacancies on octahedral and/or tetrahedral sites. The data suggest a good deal of local order to be present in the solid solutions, consistent with negative enthalpies of mixing and entropies of mixing far less than ideal configurational values.     

EXTENDED VALIDATION OF A SIMPLIFIED EXTRACTION AND GRAVIMETRIC DETERMINATION OF TOTAL FAT TO SELECTED FOODS

A simplified method for chloroform/methanol extraction and gravimetric determination of total fat previously published for diet composites was tested on additional foods, including milk, cheese, fried snack foods, nuts/seeds, salad dressings, baked goods, meat, fish/shellfish and fruits/vegetables. Homogenized food composites and certified reference materials (CRMs) were analyzed using the existing method involving, briefly, orbital shaking of a subsample with chloroform/methanol/buffer in specific proportions, then recovery of total lipid in the chloroform extract. For meat, fish, shrimp, cheese and fried plantains, total fat recovery was low and/or variability was high with the unmodified assay versus results from other standard total fat methods (e.g., ether extraction, acid hydrolysis) or to CRM assigned values. Reducing the sample size or adding a homogenization step during extraction resulted in relative standard deviations of < 3% for all matrices and also values consistent with those generated by other standard total fat methods and within assigned ranges for total fat in most CRMs.

PRACTICAL APPLICATIONS

The method allows for routine batch analysis of multiple samples of a range of food types with minimized hands-on time, using commonly available laboratory equipment. The resulting total lipid extract can be subdivided for analysis of various specific lipid analytes as well as for gravimetric measurement of total fat.     

DESENSITIZATION AND THE EXPERIMENTAL REDUCTION OF THREAT.

TESTED A SYSTEMATIC DESENSITIZATION PROCEDURE AND 2 OF ITS COMPONENTS FOR ABILITY TO REDUCE STRESS RESPONSES OF 58 MEN AND 51 WOMEN IN A LABORATORY THREAT SITUATION. SS RECEIVED 1 OF 4 TYPES OF TRAINING PROCEDURES BEFORE EXPOSURE TO A STRESSFUL FILM: AN ANALOGUE OF THERAPEUTIC DESENSITIZATION, RELAXATION, COGNITIVE REHEARSAL, OR NO TRAINING CONTROL. STRESS RESPONSE DURING THE SHOWING OF A DRAMATIC FILM ON INDUSTRIAL ACCIDENTS WAS MEASURED BY CONCURRENT SELF-REPORT, HEART RATE, AND SKIN CONDUCTANCE MEASURES. RESULTS SHOWED THAT THE SEPARATE COMPONENTS OF DESENSITIZATION, RELAXATION AND COGNITIVE REHEARSAL, WERE AS EFFECTIVE ALONE AS WHEN COMBINED IN THE COMPLETE DESENSITIZATION PROGRAM. ON SEVERAL MEASURES, COGNITIVE REHEARSAL APPEARED TO BE THE MOST EFFECTIVE THREAT REDUCER. (26 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

PROTEOLYSIS IN SALMON (SALMO SALAR) DURING COLD STORAGE; EFFECTS OF STORAGE TIME AND SMOKING PROCESS

Changes in free amino acids (FAAs), small peptides and myofibrillar proteins were investigated in salmon (Salmo salar) muscle stored at OC for up to 23 days and after the stored salmon was smoked. Storage time and smoking process did not increase the formation of FAAs and small peptides indicating low exopeptidase activity. During storage, SDS PAGE analysis of myofibrils showed an increase in density of bands at 16, 37, 60, 64, 67, 76 and 130 kDa, a decrease of a 32 kDa band and the appearance of four new bands of 30, 90, 95 and 113 kDa. These results indicate proteolytic degradation. A little change of myosin and no change of α‐actinin and actin were observed. The smoking process itself enhances the intensity of bands, but does not change the pattern markedly except for the appearance of a 25 and 70 kDa band. Degradation pattern after smoking was not affected by storage time.     

DETERMINATION OF ORTHO-NASAL AROMA THRESHOLD FOR MULTICOLORED ASIAN LADY BEETLE IN A CONCORD GRAPE JUICE

ABSTRACT

Sensory evaluation was used to determine the aroma threshold of Harmonia axyridis (multicolored Asian lady beetle [MALB]) in Concord grape juice. Prior to Concord grape juice preparation, MALB was added to the Concord grapes at concentrations of 0 and 8.4 MALB/kg fresh grapes. To determine the odor threshold, the three alternative forced‐choice method of sample presentation was used, with an ascending concentration series of 0.5, 1.5 and 4.5 MALB/kg fresh grapes. The panel aroma threshold concentration, calculated using the best estimate threshold over two panel sessions, was 1.8 MALB/kg fresh grapes. Individual detection thresholds ranged from 0.29 to 7.79 MALB/kg fresh grapes, with 75% of the panelists having a detection threshold at or below 0.87 MALB/kg fresh grapes. These results indicate the influence of low numbers of MALB on Concord grape juice aroma, and suggest the importance of quality control programs, including the implementation of established tolerance limits, to monitor grape quality.

PRACTICAL APPLICATIONS

Harmonia axyridis, the multicolored Asian Ladybeetle (MALB), was originally introduced as a method of biocontrol. However, its presence is now becoming problematic with respect to crop quality. In order to minimize economic losses to the Concord grape industry, determination of the number of MALB required to produce a detectable change in Concord grape juice is critical for juice producers in the establishment of their quality control programs. Therefore, the objective of this study was to determine the aroma threshold level of MALB in Concord grape juice. The panel aroma threshold concentration, calculated using the best estimate threshold was 1.8 MALB/kg fresh grapes, with 75% of the panelists having a detection threshold at or below 0.87 MALB/kg fresh grapes. These results indicate the influence of low numbers of MALB on Concord grape juice aroma, and suggest the importance of quality control programs, including the implementation of established tolerance limits, to monitor grape quality.

     

Factors Influencing Softening of Salt-Stock Pickles in Air-Purged Fermentations

Cucumber fermentations in 1-gal glass jars were purged with air at high rates to study factors influencing softening of the cucumbers and treatments whit h might prevent softening. The cucumbers were softened much mere rapidly and extensively in fermentations purged at 100 ml air/min than at 20 ml air/min. This could not be prevented by initial acidification (up to 0.6% acetic acid) nor by brining at high brim: strength (up to 35° salometer). No soft pickles were found in air-purged lots treated in any of the following ways: (a) acidified and treated with hypochlorite and then buffered and inoculated with Lactobacillus plantarum (controlled fermentation process); (b) added 1.035% potassium sorbate;(c) used nitrogen for purging for first two days and then air-purged; and (d) the cucumbers were blanched and inoculated by washing unblanched cucumbers with the brine used to cover them. Pectinolytic enzyme assays were run on most fermentation brines, but enzyme activities were not well correlated with the extent of softening. The results indicate that softening of air-purged cucumbers is caused by the growth of some oxygen-dependent, sorbic acid-sensitive microorganism(s) growing in or on the cucumbers. The first day or two after brining appears to be the most critical in the development of the causative, organism(s).     

EFFECT OF STORAGE CONDITIONS ON THE SENSORY QUALITY OF GROUND ARABICA COFFEE

The objective of this study was to determine how long ground coffee beans could be stored at room and freezing temperatures before sensory changes could be detected, and to identify specific attribute changes associated with this storage. Ground beans were stored for 0 (fresh), 1, 2 and 3 weeks at room and freezing temperatures. Coffee was prepared from each of these treatments and difference testing was performed. Paired comparison tests were conducted on the fresh, 1‐ and 2‐week‐stored coffee grounds to examine the attributes of coffee aroma, flavor, bitterness and overall preference. At room temperature storage, results indicated significant (P < 0.05) differences in the coffee prepared from fresh versus the 2‐week‐stored ground beans. Coffee made from freshly ground beans had a stronger coffee aroma, less bitterness and was more preferred compared with the beans stored for 1 or 2 weeks (P < 0.05). At freezer storage, differences were detected between coffee prepared from coffee grounds stored for 1 or 2 weeks. Coffee prepared from grounds stored for 2 weeks had a stronger coffee aroma and was more bitter compared with the other storage times (P < 0.05).