Effect of Proteolytic Bacteria in the Natural Fermentation of Corn to Increase its Nutritive Value

There was no significant difference in % relative nutritive value, lysine or tryptophan levels between natural lactic fermentations of Costa Rican corn meal fermented with tap water of pH 7.2 and 5.3 However, the fermented values were all significantly (P<0.05) higher than nonfermented values. Most of the increase in % relative nutritive value occurred in the first 48 hr. Free essential amino acids increased and the amino acid balance changed during typical fermentations. Proteolytic bacteria decreased after 3 days of the fermentation and declined to a few cells per ml by the 4th day. Proteolysis decreased by the second day of natural lactic fermentation.     

Effect of Sodium Nitrite Concentration, Sodium Erythorbate and Storage Time on the Quality of Franks Manufactured from Mechanically Deboned Turkey

The effects of sodium nitrite (0-156 ppm), sodium erythorbate (0 or 550 ppm) and storage time (up to 10 wk at 4°C) were measured on the chemical and sensory properties of turkey franks formulated largely from mechanically deboned turkey (MDT), Residual nitrite in the finished product was proportional to that incorporated at time of formulation and was reduced by using small initial amounts in combination with the maximum allowable erythorbate (550 ppm). Acceptable cured color in turkey franks was achieved with the incorporation of 50 ppm of nitrite. Erythorbate effectively increased cured color development and stability, particularly with smaller amounts of nitrite. Rancidity development in turkey franks was not of major significance. Even so, the presence of erythorbate imposed further control of oxidative changes in lipids. Maximum cured flavor development occurred with 50–100 ppm nitrite.     

Changes in Lipid Composition of Sweet Potatoes as Affected by Controlled Storage

SUMMARY— The fatty acid composition of the lipids extracted from Georgia Red and Centennial varieties of sweet potatoes was studied to determine changes during storage at 15.5, 10, and 4.5°C. The two varieties did not differ initially in the relative proportions of fatty acids. However, changes in fatty acid composition were noted during storage and appeared to be mere pronounced at low storage temperatures. The most consistent changes noted were an increase in tetra-cosaenoic acid and a decrease in short chain saturated acids. The Centennial variety contained higher levels of total lipids, which were generally reflected in higher levels of the three fractions, (1) non-phospholipids, (2) cephalin and (3) lecithin. The increase in total lipids and the individual lipid fractions with storage is indicative of two processes that may have occurred in the stored roots. The lipids may have become more extractable as the respiring potato underwent compositional changes, or lipids were being synthesized from non-lipid components. Although changes observed in the relative proportions of fatty acids during storage at different temperatures were not always consistent, the possibility is suggested that changes in fatty acid composition may be related to changes in quality of the potato during storage.     

Fermentation of Corn for Nigerian Agidi

Agidi, a Nigerian food made from corn, was prepared by the traditional Nigerian method and by a modified procedure in which fermented corn was used. The fermented agidi (with or without pH adjustment of the corn) was significantly higher (P < 0.05) in tryptophan and lysine than the nonfermented agidi. Sensory analyses indicated that flavor for the fermented (either pH adjusted or not) had a score greater than average (scale of 1 to 5, with 5 being the highest on the desired scale). However, since total sensory score (total points for color, firmness, acidity and flavor) was less than the traditional agidi, blending of the two is indicated for best acceptance and nutrition.     

Sensory Quality of Turkey Rolls Roasted and Held in an Institutional Convection Oven With and Without Chilled Storage

Sensory quality of turkey rolls was determined related to: roasting to 77°C in a convection oven at 105°C, 136°C and 165°C; 0, 60, and 120 min holding in a convection oven; and 0 and 24 hr chilled storage. Turkey aroma and flavor were significantly greater after 120 than 0 min holding time. Juiciness was significantly greater for turkey roasted at 105° than at 136° or 165°C, at 0 than after 60 or 120 min holding, and was influenced by the interaction of roasting temperature with cold storage and holding time; and cold storage with time for holding hot turkey. Cold storage alone had no effect on juiciness, and neither texture nor off-flavor were affected by any of the factors in the study.     

Sensory Quality of Spaghetti with Meat Sauce After Varying Holding Treatments and Heating in Institutional Microwave and Convection Ovens

Sensory quality of spaghetti was determined for a freshly prepared sample and after heating in institutional microwave and convection ovens following holding 1 hr chilled; 24 hr chilled; 24 hr frozen; 24 hr frozen, 24 hr chilled. Differences attributable to holding treatment occurred in moistness; in clumping, firmness and chewiness of pasta; and in overall ratings. Samples held 1 or 24 hr chilled had better scores than those held 24 hr frozen or 24 hr frozen, 24 hr chilled. Spaghetti heated in the microwave compared to the convection oven had greater fat separation, clumping, greasiness, firmness, and chewiness.