The Induced Stabilization of Aqueous Pectin Dispersions by Ethanol

The potential antagonism between dispersed pectin and ethanol, in the presence of sodium chloride and/or tartaric acid, was examined through constants of the Huggins equation. It was found that ethanol (10% and 15%) indefinitely stabilized a 0.10% pectin dispersion containing 0.070 total molal concentration of electrolytes. The data and their interpretation imply favorable prospects for functionality and storage of alcoholic foods and beverages containing edible quantities of salt and acid.     

CONTRACTIBILITY OF MUSCLE FIBRES AS A POSSIBLE AID TO JUDGING TEXTURAL CHANGES IN FROZEN MEATS AND FISH

Abstract Following addition of ATP, the contractibility of muscle fibres in suspension (obtained by muscle homogenization) changes during frozen storage of the muscle. These changes were detected by turbidity measurements. In beef, there were no significant changes up to 6 months storage at— 8°C or lower. Considerable loss in contractibility occurred in chicken white muscle. Losses were rapid in cod and carp muscle, contractibility being completely lost in one month at— 3°C. The method is proposed as one criterion for judging textural changes in lean fish during frozen storage.     

Effect of Heat Treatment on the Flow Properties of Aqueous Guar Gum and Sodium Carboxymethylcellulose (CMC) Solutions

Prolonged heat treatment of 1% (w/v) guar gum and sodium carboxymethylcellulose (CMC) solutions resulted in a permanent loss of their apparent viscosity. The consistency index (K) of the power law model: τ= K γⁿ, indicated well the loss of viscosity. The reduction in K due to heat treatment could be characterized by D and z parameters. The D₂₅₀ and z values for guar gum were 32 min and 62°F, respectively; the magnitudes for CMC were 7.9 min and 48°F, respectively. These values were obtained from experiments in which the solutions were placed in sealed cans (201 × 304) and subjected to temperatures between 210–260°F. Because the solutions were viscous, corrections were made for heating and cooling lags during heat treatment. Dilutee solution viscosity data showed that heat treatment resulted in lower magnitudes of intrinsic viscosities and interaction coefficients. The activation energy of flow of the heat-treated solutions was not affected significantly due to heat treatment.     

INTERRATER RELIABILITY IN SITUATIONAL TESTS.

A STUDY WAS CONDUCTED TO DETERMINE THE DEGREE OF INTERRATER RELIABILITY IN SITUATIONAL TESTS AND THE RELATIVE EFFECTIVENESS OF PROFESSIONAL AND NONPROFESSIONAL EVALUATORS IN THIS TYPE OF SITUATION. THE RESULTS INDICATE THAT THE RELIABILITY OF O RATINGS AND RANKINGS IS REASONABLY HIGH IN SEVERAL DIFFERENT SITUATIONAL TESTS. OF PARTICULAR SIGNIFICANCE IS THE FINDING THAT ADEQUATE RELIABILITY CAN BE OBTAINED FROM THE USE OF NONPROFESSIONAL EVALUATORS IN BUSINESS-ORIENTED SITUATIONAL TESTS. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

MICROWAVE HEATING AND γ-IRRADIATION TREATMENT OF RAPESEED (BRASSICA NAPUS)

Rapeseeds were treated with different doses of γ-irradiation and microwave heating of oil extraction. Improvement of the oil extractivity was achieved after microwave treatment while the quality parameters of crude oil were not significantly changed except the total phosphorus content, which was nearly four times higher compared to that of the control. It seems that microwave treatment damages membranes and thus higher amounts of phospholipids may be released into the crude oil. Microwave heating also resulted in a reduction of enzyme activities and lower protein content in buffered seed extracts due to partial protein denaturation. The differences in protein profiles of treated and untreated seeds were also demonstrated by SDS PAGE. The protein denaturation was observed for all types of proteins. γ-irradiation had practically no effect on the oil quality parameters and did not change its yield.