Texture changes of canned shrimp were determined by sensory and instrumental methods. A direct relationship was found between sensory perception of toughness and instrumental shear forces measurements in canned shrimp Zacked in 2.6% brine in 307x113 cans, and processed at 124°C. Shrimp muscle toughened during the initial stages of heating and softened during the latter stages of processing. The softening of shrimp texture (shear values) was determined to follow apparent first order behavior. Regression analyses were used to establish apparent reaction rate constants, an apparent activation energy (24 Kcal/mole), textural D values and textural Z values (3O'C).
Institutional size retort pouches (15 X 12 X 1") filed with 10% bentonite were processed in water with overriding air pressure. The heat penetration parameter, fh, was measured at seven flow rates from 10 gal/min (Re = 3000) to 110 gal/min (Re = 33000). Apparent convection heat transfer coefficients (h-values) were calculated. Significant differences were found for both the h-value and observed fh value as a function of flow rate. The h-values ranged from 33-48 BTU/hr ft2 F and the observed fh values ranged from 23.0-20.1 min for 10 and 110 gal/min, respectively.
Type E and nonproteolytic type B strains of Clostridium botulinum can grow and produce toxin at temperatures below 5°C. Recent publications describing the greater heat resistance of nonproteolytic type B C. botulinum spores than type E spores are discussed in relation to suitable proess lethalities required for a safe pasteurized product. The incidences of botulism in Europe caused by nonproteolytic type B spores were compared to the lack of such incidences in the U.S. and to published procedures for isolating the causative agent for botulism. The incidence of C. botulinum spores in meat products in the U.S. also is reviewed.
Published methods for separation and quantification of betalaine pigments from plant extracts are based on electrophoretic and spectrophotometric techniques. These methods are either time consuming, or lack accuracy if interfering substances are present; therefore, a more rapid and accurate method for betalaine separation and betanine quantification is needed. Chromatography on gel filtration supports (Sephadex or Bio-Gel polyacrylamide) is shown to be a rapid and efficient method of separating betalaines from raw beet juice. Raw and fermented beet juice (Befa vulgaris) directly applied to a column of polyacrylamide gel (Bio-Gel P-6) resulted in the detection of numerous pigment bands. Observed average distribution coefficients (K,,) for betanine on Sephadex G-25 or Bio-Gel P-6 ranged from 0.8-2.0 at a pH value of 4.0-2.0, respectively. These data suggest that the major mechanism of retention of the pigments on gel supports can be adsorption rather than gel-filtration. Resolution of betanine and betanidme was greater on columns packed with Sephadex G-25 compared to columns packed with Bio-Gel P-6. Loading capacity (based on reduced plate height) was greater on columns packed with Bio-Gel P-6 when comparing the two column packings. When Bio-Gel P-6 was chosen as the support for the separation of pigments, excellent separation was obtained using a phosphate buffer at pH 3.0. Elution patterns of betanine were recorded by measuring the absorption at the maximum wavelength. Peak areas obtained were related to standard concentrations of betanine.
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