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At least 433 records · Page 24Linked to original sources
PubMed1977

Influence of some processing methods on the quality of apple slices: II-Cultivar Melrose.

The influence of three browning treatments (blanching, SO2 and ascorbic acid) and three processing methods (canning, freezing and freeze-drying) on the quality of apple slices of the cultivar Melrose was studied. Immediately upon arrival at the pilot plant, half of the fruits was processed and the remainder was held in storage for six weeks at 4.4 degrees C to be processed later. The results showed that the best treatment was the blanching-freezing combination for all attributes of quality, except for color, in which the SO2-freezing combination was superior. Storage appeared to have some influence on the quality of apple slices, so that the zero week storage samples were judged superior for all attributes of quality. Blanching was the best browning treatment for freezing, but for freeze-drying the samples treated with SO2 was superior to the blanched ones.

Cooking↗
PubMed1976

Acceptability of three convenience chicken products.

Three convenience products--frozen, precooked chicken apple fritters, chicken breast fillets, and chicken patties--provided by one processor were subjectively evaluated by two taste panels of older adults, ranging in age from the sixties to middle eighties. The panelists represented a middle-income group maintaining private homes and a low-income group living in public housing. Both panels rated each product above "good" (score=4) or "fair" (score=3) on four acceptability factors and the overall score. Although mean scores of the low-income taste panel on all factors were generally higher for all products, the only significant difference (P less than .01) pertained to the appearance factor. Both panels indicated willingness to buy all three products.

Aged↗
PubMed1976

Egg substitutes: chemical and biologic evaluations.

The total lipid, cholesterol, phospholipid, and fatty acid content of dried whole egg (DWE), a refrigerated liquid egg substitute, a powdered egg substitute, and a commercial egg yolk replacer (EYR) were compared. All substitutes contained less total lipid, cholesterol, and phospholipid than DWE. The powdered substitute contained only half the total lipid content reported by the producers and only a fifth of the cholesterol of DWE, while the percentage distribution of fatty acids was similar to that of DWE. The liquid substitute and EYR had fatty acid distributions similar to soybean oil. Rat growth and lipid response were compared for diets containing either DWE or a mixture of EYR and egg white. Both diets were fed with and without vitamin and mineral supplements. Rat growth response was greatest on the DWE diets, either with or without the supplements, was intermediate on the supplemented EYR diets, and was least on the unsupplemented EYR diets. The consumption of DWE-containing diets, when compared with the EYR-containing diets, caused greater liver weight, greater liver total lipid and total cholesterol content, and slightly higher serum cholesterol.

Animals↗
PubMed1976

[Coffee hulls and pulp. XII. Effect of storage of coffee pulp on its nutritive value for calves].

Coffee pulp, dehydrated and stored for 7, 13 and 17 months or ensiled for 4, 10 and 14 months, was studied in calves with a rapid growing rate. Storage of dehydrated coffee pulp did not affect its chemical composition, but ensiling reduced crude fiber and increased its nitrogen free extract content after 10 and 14 months. Three growth trials were carried out with Holstein calves averaging 95 kg in the first and second trials, and 130 kg in the third. Eighteen calves were used in the first trial and 24 in each of the other two. In each trial the animals were divided into three equal groups and randomly assigned to one of the following treatments: control, which contained 48% cottonseed hulls, and the other two, with 30% dehydrated coffee pulp or 30% ensiled coffee pulp. Basically, the difference between trials consisted in the time of storage or ensiling of coffee pulp. In all trials, weight gains of calves fed coffee pulp (1.00, 0.90 and 0.98 kg/day, and 1.06, 0.94 and 1.08 kg/day, respectively) were significantly lower (P less than 0.05) than the weight gains induced by the control ration (1.21, 1.08 and 1.19 kg/day). Feed intake was also lower, but feed conversion ratio was higher for those rations containing coffee pulp. Calf performance was better with ensiled than with deydrated coffee pulp, particularly in the third trial, where the differences in weight gains were significantly higher (P less than 0.05). It is concluded that storage time does not change nutritive value of coffee pulp; and the ensiling is an adequate process for storing pulp during coffee harvesting, and, possibly also, for improving its nutritive value.

Animal Feed↗
PubMed1976

[Feasibility of using meat from swine with diet-related yellow coloration of the fat].

The utilization of the flesh of swine objected to because of dietarily-induced yellowing of the fat is an economic problem. The causes of yellowing are explained on the basis of relevant literature and results from studies of the author. The potential use of this flesh in making raw sausages is investigated. The results obtained justify such an utilization. The knowledge acquired permits to recommend this flesh for the manufacture of "Knacker" (a highly seasoned dried sausage) and "Braunschweiger Mettwurst grob" (a kind of Bologna sausage).

Adipose Tissue↗
PubMed1976

Collaborative study of methods for the determination of chloride, citrate, and phosphate in processed cheese.

A collaborative study was conducted to compare the International Dairy Federation (IDF)/International Organization for Standardization (ISO)/Association of Official Analytical Chemists (AOAC) proposed methods for the determination of chloride and citrate in processed cheese with the corresponding current AOAC methods. Since there is no current AOAC method for phosphate, only the IDF/ISO/AOAC method was used. Five samples of processed cheese were prepared with varying added amounts of the anions of interest. The samples were analyzed in duplicate by 7 collaborating laboratories. For chloride, both methods are comparable, but since the IDF/ISO/AOAC method is simpler and faster it has been adopted as official first action to replace the current AOAC method, 16.224. For citrate, the colorimetric IDF/ISO/AOAC method is more rapid and simpler than the current AOAC gravimetric method. However, the AOAC method is more precise. Therefore, the proposed method has been adopted as official first action as an alternative to 16.237. For phosphate, 2 of the 7 laboratories were outliers by the Youden ranking test but the results by the remaining laboratories appear satisfactory. The phosphate method should receive further study to reduce the between-laboratory error component.

Cheese↗
PubMed1977

[Descriptive study of Fortesan: a new food product for preschool children].

Pre-school Children acceptability of a high nutritive value and low cost new food product (Fortesán) was studied. This mixture is formed by W.S.B. powdered milk and cacao. The purpose was to establish its a acceptability by the children and their mothers, in the Santiago population. A similar study had been already performed in 1972 in another marginal urban area and in rural areas. Inicial and final heights and weights were measured, and a socio-economical and acceptability survey was performed in all cases. The same experimental group was used as a control of it self. The study lasted 4 months, from April-May 1973 until August-September 1973. The sample was formed by children from 1 to 6 years old, coming from different socioeconomical levels. Results showed a good acceptability of the product both by the mothers and their children. It also showed a good influence in the height and weight that the children reached.

Animals↗
PubMedDate not supplied

[Effect of the rate of heating ground meat products with ultra-high frequency energy on completing their preparation].

The influence of the heating rate on the readiness of forced meat products determined from inactivation of the acid phosphatase and the temperature of the product, was studied. Changes in the enzyme activity and in organoleptic characteristics were studied by using forced meat prepared from high-quality beef (2 per cent of kitchen salt, curing in a salt solution for 24 hours at 4 degrees with addition of 25 per cent of water to the raw meat during cutting). The analyses were made when the temperature of the forced meat reached 68-80 degrees (with an interval of 1 degree) the rates of heating being as follows: 0, 1, 1, 2, 4, 6, 8, 10 degrees with the field tension ranging from 2000 up to 16000 V/m. The power applied amounted to 40-2000 W. The readiness of a product undergoing the UHF-treatment with different heating rates was found to be achieved at temperatures ranging from 72.0 to 75.2 degrees and it may be assessed objectively from inactivation of the acid phosphatase and with reference to the temperature of the product matching each heating rate individually. An equation from which the temperature of the forced meat products readiness may be determined is given.

Acid Phosphatase↗
PubMed1976

Environmentally triggered thrombophlebitis.

Ten randomly selected patients with recurrent non-traumatic thrombophlebitis of unknown etiology were studied using a comprehensive environmental control method. All cleared their phlebitis without medications. Using withdrawal and challenge of incitants, eight of 10 patients had their phlebitis reproduced. The numerous single triggering agents were common-place inhaled and ingested foods and chemicals.

Adult↗
PubMed1978

[Microbiological examination of fresh and stored procusts of cold cuisine].

In four out of five investigated kinds of products it was proved that most fresh samples met the microbiological requirements of Czechoslovak State Standard CSN 58 3601 and it is even feasible to consider a stricter approach to the evaluation of the total number of microbes [CPM] to 10(5) per g and in the number of coliform microbes to 10(3) per g. On contrary the amount of yeast in most fresh samples [62%-100%] exceeded the permitted limit and reached the value of about 10(4) per g. The comparison of the results of the investigation of fresh and stored samples indicates that from the eight groups or kinds of microorganisms under study the highest rate of reproduction was in yeast. In the other microorganisms the increase was not so great nor did it occur. No pathogenous microorganisms of salmonella were determined by the orientation method, and staphylococci was proved by direct cultivation in just one kind of product.

Bacteria↗
PubMed1976

[Effects of plant protective agents and pesticides on the processibility of milk with special consideration to microbiological technology].

The authors studied the effects of the active ingredients contained in 43 pesticides and insecticides on dairy cultures and the suitability of milk contaminated in vitro with selected organophosphorus insecticides. The acid-forming property of yoghurt, kefir, butter and cheese cultures, the clotting property of milk and the ripening process of Camembert were used as testing criteria. The herbicides 2-methyl-4,6-dinitrophenol (DNOC), 2,4, 5-trichlorophenol, 2-methyl-4-chlorophenoxyacetic acid (MCPA), 4-(2-methyl-4-chlorophenoxy) butyric acid (MPCB), 2,4-dichlorophenoxyacetic acid (2,4-D), 2,2-dichloropropionic acid (dalapon), the chlorinated insecticide heptachlorepoxide and the fungicide pentachlorophenol exerted inhibitory effects when applied at concentrations of more than 100 p.p.m., whereas most of the organophosphorus and chlorinated insecticides under investigation produced no detectable effects on the culture activity when used at concentrations up to 100 mg/kg. The clotting property of milk was not impaired by the pesticides and insecticides at concentrations up to 100 mg/kg; the same was true of the ripening process of Camembert.

Animals↗