Some structural properties of ovalbumin heated at 80°C in the dry state

Dry heating of ovalbumin at 80°C improved the gel properties, including the gel strengthening and transparency upon the subsequent heating for gelation [Matsudomi, N., Ishimura, Y., & Kato, A., (1991). Improvement of gelling properties of ovalbumin by heating in dry state. Agricultural and Biological Chemistry, 55, 879–881.]. Some structural properties of the dry-heated ovalbumin responsible for such gel properties were studied. The electrophoretic patterns revealed the formation of ovalbumin polymer through hydrophobic and disulfide protein-protein interaction during heating in the dry state. The slight changes in circular dichroism spectrum and surface hydrophobicity indicated mild conformational changes in ovalbumin molecules. Differential scanning calorimetry themograms showed that enthalpy of denaturation of ovalbumin was markedly decreased with an increase of dry-heating time. The deamidation of ovalbumin was found to occur during the dry-heating process, and the degree of deamidation reached 10% after dry heating at 80°C for 7 days. It was assumed that the partially unfolded and deamidated ovalbumin produced by the dry heating forms specific soluble aggregates during subsequent heating for gelation, resulting in the formation of an ordered gel matrix.     

Histamine stability in Rihaakuru at -80, 4 and 30°C

Rihaakuru is a shelf stable fish paste product formed from a fish soup prepared from tuna. Histamine contamination is a food safety issue with this product that is manufactured from tuna fish that has been temperature abused. Histamine concentrations decreased between 31% and 73% in Rihaakuru stored for 10months at either -80, 4 or 30°C. This appears to be a property of the product as histamine solutions are reported to be stable, at least under frozen storage. The risk of histamine food poisoning due to Rihaakuru may reduce during the storage of the product.     

Regulation of ovarian function: the role of anti-Müllerian hormone

Anti-Müllerian hormone (AMH), also known as Müllerian inhibiting substance, is a member of the transforming growth factor beta superfamily of growth and differentiation factors. In contrast to other members of the family, which exert a broad range of functions in multiple tissues, the principal function of AMH is to induce regression of the Müllerian ducts during male sex differentiation. However, the patterns of expression of AMH and its type II receptor in the postnatal ovary indicate that AMH may play an important role in ovarian folliculogenesis. This review describes several in vivo and in vitro studies showing that AMH participates in two critical selection points of follicle development: it inhibits the recruitment of primordial follicles into the pool of growing follicles and also decreases the responsiveness of growing follicles to FSH.     

Influence of low dose irradiation on the quality of fresh buffalo meat stored at 0-3°C

The effect of low dose irradiation on the microbiological, chemical and sensory qualities of fresh buffalo meat stored at 0-3°C was studied. Meat slices packed in polyethylene bags subjected to 2·5 kGy dose had a shelf-life of 4 weeks with acceptable sensory score, low total volatile basic nitrogen values and remarkable improvement in microbiological quality. Irradiated meat was completely free of Pseudomonas spp. and Enterobacteriaceae throughout storage. In contrast, the unirradiated control meat spoiled within 2 weeks.     

Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study

Acrylamide concentrations in prune products--baby strained prunes (range = 75-265 μg kg(-1)), baby apple/prune juice (33-61 μg kg(-1)), prune juice (186-916 μg kg(-1)) and prunes (58-332 μg kg(-1))--on the Canadian market were determined. The formation of acrylamide in a simulated plum juice was also investigated under 'drying conditions' in an open vessel at temperatures <100°C for 24 h and under 'wet conditions' in a closed vessel at a temperature of 120°C for 1 h. Acrylamide was produced in a simulated plum juice under 'drying conditions' in amounts comparable with those found in prunes and prune juices. Acrylamide was not produced in simulated plum juice under 'wet conditions' in a closed vessel at temperature of 120°C for 1 h, but under the same condition an authentic prune juice doubled its acrylamide concentration. Formation of acrylamide in prune products was attributed to the presence of asparagine and sugars in the starting materials.     

A comparison of the effects of storage of raw milk at 2°C and 6°C on the yield and quality of Cheddar cheese

The advantages of storing raw milk, which is to be used for Cheddar cheese manufacture, at 2°C rather than at 6°C was examined. Storage of milk at the lower temperature effectively reduced the level of psychrotroph growth, and after 4 days the psychrotroph counts in samples stored at 2°C were 100-fold lower than those found in samples stored at 6°C. There was no advantage in terms of cheese yield in storing milks at the lower temperature, but an overall improvement in cheese quality was noted in samples produced from milk stored at 2°C.     

Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 2-ultrastructure of muscles frozen at -10, -22, -33, -78 and -115°C

The changes in electron micrographs of muscles frozen at -10, -22, -33, -78 and -115°C were analyzed. The ultrastructure of muscle successively changed with decreasing freezing temperature whereas light microscopy indicated anomalous behaviour at -22°C. It appeared that, in muscles frozen at -10°C, there was no freezing of water intracellularly; in those frozen at -22°C, water was frozen intracellularly (but only in the I-band region); whereas, in muscles frozen at -33°C, water was frozen inside the fibres, both in the I- and the A-bands. In muscles frozen at -78 and -115°C, water is frozen intracellularly. These findings can be explained on the basis that, in the I-band region, the major protein is actin, which has a relatively high proportion of non-polar residues and holds water weakly, whereas the predominant protein in the A-band is myosin, which contains many polar residues and has a high water-holding capacity.     

Technical note: Evaluation of the diagnostic accuracy of 2 point-of-care β-hydroxybutyrate devices in stored bovine plasma at room temperature and at 37°C

The use of point-of-care (POC) devices to measure blood metabolites, such as β-hydroxybutyrate (BHB), on farm have become an important diagnostic and screening tool in the modern dairy industry. The POC devices allow for immediate decision making and are often more economical than the use of laboratory-based methods; however, precision and accuracy may be lower when measurements are performed in an uncontrolled environment. Ideally, the advantages of the POC devices and the standardized laboratory environment could be combined when measuring samples that do not require an immediate result—for example, in research applications or when immediate intervention is not the goal. The objective of this study was to compare the capability of 2 POC devices (TaiDoc, Pharmadoc, Lübeck, Germany; Precision Xtra, Abbott Diabetes Care, Abingdon, UK) to measure BHB concentrations either at room temperature (RT; 20–22°C) or at 37°C compared with the gold standard test in stored plasma samples. Whole blood from multiparous Holstein dairy cows (n = 113) was sampled from the coccygeal vessels between 28 d before expected calving and 42 DIM. Whole-blood BHB concentrations were determined cow-side using the TaiDoc POC device. Plasma was separated within 1 h of collection and stored until analysis. A subset of stored plasma samples (n = 100) consisting of 1 sample per animal was chosen retrospectively based on the BHB concentrations in whole blood within the range of 0.2 to 4.0 mmol/L. The samples were analyzed for BHB plasma concentration using an automated chemistry analyzer (Hitachi 917, Hitachi, Tokyo, Japan), which was considered the gold standard. On the same day, the samples were also measured with the 2 POC devices, with samples either at RT or heated up to 37°C. Our study showed high Spearman correlation coefficients (>0.99) using either device and with samples at both temperatures compared with the gold standard. Passing–Bablok regression revealed a very strong correlation (>0.99), indicating good agreement between both POC devices and the gold standard method. For hyperketonemia detection, defined as BHB concentration ≥1.2 mmol/L, the sensitivity for both POC devices at RT and 37°C was equally high at 100%. Specificity was lowest (67.4%) for the TaiDoc used with plasma at RT and was highest (86.5%) when plasma was measured at 37°C with the Precision Xtra meter. Bland–Altman plots revealed a mean bias of 0.25 and 0.4 mmol/L for the Precision Xtra meter and TaiDoc, respectively, when tested on plasma at 37°C. Our data showed that both POC devices are suitable for measuring BHB concentration in stored bovine plasma, and accuracy was highest when samples were heated to 37°C compared with RT.     

Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4°C

The quality of smoked and marinated anchovy was investigated in terms of sensory, chemical [total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), peroxide value (PV), fatty acids, free fatty acids (FFA), and pH] and microbiological parameters (total aerobic count (TVC), coliform, Escherichia coli, Salmonella, Staphylococcus aureus) during 7 months of storage. The results of sensory analyses showed that the total appearance, odor-taste, and texture scores decreased gradually during storage period. The results of the chemical analyses also correlated well with the sensory analyses apart from TVBN value. TBA significantly increased (p<0.05) from 1.9 to 4.25 MA/kg after the storage of 6 month. Peroxide value (POV) showed significant fluctuations (p<0.05) during the storage period. Initial TVC of 3.8 log CFU/g increased to 6.2 log CFU/g at the end of storage period. According to results obtained from sensory, chemical, and microbiological analyses, shelf life of this product was about 6 month.     

Metabolomes of the psychrotolerant bacterium Listeria monocytogenes 10403S grown at 37 °C and 8 °C

Listeria monocytogenes is a food-borne pathogen with the ability to grow at refrigeration temperatures. Knowledge of the mechanisms involved in low temperature growth is incomplete and here we report the results of a metabolomics investigation of this. The small molecule contents of L. monocytogenes 10403S grown at 37 °C and 8 °C were compared by gas chromatography/mass spectrometry (GC/MS). Over 500 peaks were detected in both 37 °C and 8 °C-grown cells, and 103 were identified. Of the identified metabolites, the concentrations of 56 metabolites were increased (P < 0.05), while the concentrations of 8 metabolites were decreased at low temperature. Metabolites increasing in concentration at 8 °C included amino acids, sugars, organic acids, urea cycle intermediates, polyamines, and different compatible solutes. A principal component analysis (PCA) was used to visualize and compare the matrix containing the data in 6 samples, and this clearly identified the 37 °C and 8 °C metabolomes as different. The results indicated that an increase in solute concentrations in the cytoplasm was associated with low temperature adaptation, which may be a response to chill stress with the effect of lowering the freezing point of intracellular water and decreasing ice crystal formation.     

Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C

The product type was shown to strongly affect the growth rate and the composition of the spoilage lactic flora during refrigerated (4°C) storage of cooked, cured meats, sharing their processing plant environment, day of production and film packaging conditions. Growth of lactic acid bacteria (LAB) under vacuum was more prolific on the product in the order: ham>turkey breast fillet>smoked pork loin>pariza>mortadella>bacon, and ham>frankfurters, manufactured in two industrial meat plants A and B, respectively. The Lactobacillus sakei/curvatus group prevailed in all products, except the non-smoked, boiled whole-meats, i.e. cooked ham and turkey breast fillet, where Leuconostoc mesenteroides subsp.mesenteroides predominated. Lactobacillus sakei was by far the most prevalent species in smoked whole-meats, i.e. pork loin and bacon. Emulsion sausages, i.e. pariza, mortadella and frankfurters, contained a more diverse lactic flora.Leuconostoc carnosum and Lc. citreum occurred in boiled, whole-meats and emulsion sausages, respectively.Weissella viridescens was isolated from smoked meat products only. A very good correlation between the LAB growth and types and important intrinsic factors, such as the product pH, moisture, salt (brine) concentration and cooking method could be observed. When ham and frankfurters from plant B were stored in air, yeasts and mainly Brochothrix thermosphacta became important members of the spoilage association. Growth of LAB was faster in air. The presence of oxygen resulted in a replacement ofLc. mesenteroides subsp. mesenteroides by other Leuconostoc spp. in ham, and in a shift of the spoilage flora from homo- to heterofermentative LAB species in frankfurters.     

Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C

The effects of curdlan (2%, 3% and 4%) on the gel properties of Alaska surimi using high-temperature treatment were examined in this study. Curdlan treatment improved the gel strength of surimi in a concentration-dependent manner. Based on the results of dynamic rheology and differential scanning calorimetry (DSC), curdlan promoted the stability of proteins in the gel. Moreover, curdlan facilitated the interaction between gel proteins and actomyosin, thereby preventing the aggregation and denaturation of protein and increased the thermal transition temperature. The results of scanning electron microscopy showed that the addition of curdlan induced the formation of a more ordered and denser gel matrix and the fibrils in the three-dimensional network became more delicate. Therefore, surimi samples with curdlan may hold more moisture and exhibit improved transfer of free water to bound water, leading to a higher water-holding capacity (WHC).     

Stability and degradation of the high‐intensity sweeteners: Aspartame,Alitame, and Sucralose

Abstract

More than 170 million Americans consume low‐calorie foods and beverages. The interest of the consumer in low‐calorie foods that contain alternative sweeteners has grown. Currently, non‐nutritive high‐intensity sweeteners, aspartame and sucralose have been approved for use in the United States. Another sweetener, alitame, used in other countries such as Australia and China has not been granted approval for use in the States.

The paper reviews the stability and degradation products of high‐intensity sweeteners, aspartame, alitame, and sucralose.     

α- and γ-Hexachlorocyclohexane measurements in the brine fraction of sea ice in the Canadian High Arctic using a sump-hole technique

We used holes augered partially into first-year sea ice (sumps) to determine α- and γ-HCH concentrations in sea-ice brine. The overwintering of the CCGS Amundsen in the Canadian western Arctic, as part of the Circumpolar Flaw Lead (CFL) System Study, provided the circumstances to allow brine to accumulate in sumps sufficiently to test the methodology. We show, for the first time, that as much as 50% of total HCHs in seawater can become entrapped within the ice crystal matrix. On average, in the winter first-year sea ice HCH brine concentrations reached 4.013 ± 0.307 ng/L and 0.423 ± 0.013 ng/L for the α- and γ-isomer, respectively. In the spring, HCHs decreased gradually with time, with increasing brine volume fraction and decreasing brine salinity. These decreasing concentrations could be accounted for by both the dilution with the ice crystal matrix and under-ice seawater. We propose that the former process plays a more significant role considering brine volume fractions calculated in this study were below 20%. Levels of HCHs in the brine exceed under-ice water concentrations by approximately a factor of 3, a circumstance suggesting that the brine ecosystem has been, and continues to be, the most exposed to HCHs.     

Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review

Aging reduces the absorption of nutrients. Literature related to functional bread processing techniques including sprouting of grains and the application of encapsulation technology and the bioavailability of bioactives was reviewed. Functional ingredients including sprouted/germinated grain particularly brown rice and wheat flours enhance the bioactive properties of functional bread. Ingredients with high polyphenol content such as lavender and melissa by-products, tea-extracts and aronia powder enhance the bioactive content and appear to have a favourable effect on the shelf-life of bread and antioxidant status of consumers. Incorporation of encapsulated bioactive compounds into bread have a huge potential to improve the bread quality and increase the bioavailability and bioaccessibility of bioactive compounds including polyphenols. More investigations and new areas of research should focus on sprouted grain flours and the application of encapsulation technologies especially nanoencapsulation to optimize the bioactivity, storage, bioavailability and nutritional profile of bread to improve nutrition and health with aging.     

The effect of cooling rate on beef tenderness: The significance of pH at 7 °C

To study the effects of cooling regime on beef tenderness, seven commercial beef slaughterhouses with different cooling regimes were selected to obtain different carcass cooling rates. The pH values and temperatures of 8 M. longissimus dorsi (LD) and M. semimembranosus (SM) muscles from each slaughterhouse were monitored for 30 h. The muscles of the monitored carcasses were excised and vacuum packed for Allo-Kramer shear force (SF) determinations. Samples were kept at 3-4 °C for 5 or 21 d. The slaughterhouses were grouped by their average pH values of the muscles, prevailing at the moment when the temperature of the muscles reached 7 °C. The pH groups for LD were (i) low (5.52-5.63), (ii) medium (5.84-5.97) and (iii) high (6.16-6.17). The highest shear forces were in group (iii), being the toughest: 155-152 N/g, and the lowest in group (i) (the most tender): 108-116 N/g, respectively. The regression equation or the shear force was SF=-295.4+73.0?(pH at 7 °C); (R(2)=87%). There was no significant correlation between the cooling rate and tenderness in SM, indicating that it is difficult to control the tenderness of all muscles using the same cooling regime. The ageing effect was more marked and the variation in the shear forces smaller in the slaughterhouses generating carcasses with low pH values at 7 °C than in those generating high ones. It was concluded that a low cooling rate, or more specifically, the temperature/pH at the onset of rigor mortis, is important for beef tenderness. The pH of LD must fall to values below 5.7 before/when the temperature reaches 7 °C.