Food Science and Technology International, Tokyo最新文献_第9页

Radiation Sensitivities of Listeria monocytogenes Isolated from Chicken Meat and Their Growth at Refrigeration Temperatures 鸡肉中单核增生李斯特菌的辐射敏感性及其在冷藏温度下的生长

Food Science and Technology International, Tokyo Pub Date : 1997-09-30 DOI: 10.3136/FSTI9596T9798.4.184

Harsojo, D. Bánáti, Hitoshi Ito

{"title":"Radiation Sensitivities of Listeria monocytogenes Isolated from Chicken Meat and Their Growth at Refrigeration Temperatures","authors":"Harsojo, D. Bánáti, Hitoshi Ito","doi":"10.3136/FSTI9596T9798.4.184","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.184","url":null,"abstract":"Listeria monocytogenes were isolated in 5 lots, more than one cell in each 25-g sample of 10 lots of chicken meat, which was obtained from several different areas in Japan. From taxonomic study, the psychrotrophic type of 3 isolates grew well at 4°C on Trypticase soy agar slant, whereas 2 isolates grew poorly. Cells of all isolates were sensitive to γ-irradiation in phosphate buffer, and the D10 values obtained were 0.16 to 0.18 kGy under aerobic irradiation conditions similar to the values of salmonellae. In the chicken meat sample, the D10 value obtained was 0.42 kGy the same value as in phosphate buffer under anaerobic irradiation conditions, and the necessary dose for inactivation of L. monocytogenes was estimated to be 2 kGy in raw chicken meat below 10-4 CFU (colony forming unit) per gram. In the storage study of chicken meat which was inoculated with about 3×103 CFU per gram of L. monocytogenes, the psychrotrophic type of the isolates grew quickly at 7 to 10°C storage. However, a dose of 1 kGy was also effective to suppress the growth of L. monocytogenes at refrigeration temperatures below 10°C.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"108 1","pages":"184-187"},"PeriodicalIF":0.0,"publicationDate":"1997-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87607680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Manufacture of chungkuk-jang with elastase activity 具有弹性酶活性的青果酱的研制

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.251

Haeng-Ran Kim, K. Muramatsu, Y. Kanai, Tadayoshi Tanaka, M. Takeyasu, K. Kiuchi

引用次数: 5

Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg NaCl渗透率对咸鸭蛋蛋黄成粒和脱油的影响

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.269

K. Lai, W. Ko, T. Lai

{"title":"Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg","authors":"K. Lai, W. Ko, T. Lai","doi":"10.3136/FSTI9596T9798.3.269","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.269","url":null,"abstract":"Duck eggs treated with 1.0 N HCl up to 120 min to adjust the permeability of the shell were immersed in 26% NaCl (0-40 days) and subsequently heated at 85°C for 90 min to obtain the salted eggs in order to investigate the effect of NaCl on the granulation and oil-off of the yolk formed. During brining, the NaCl contents of the yolk and albumen were increased 2-10 fold due to HCl treatment of the shell. The oil-off ratio, defined as the ratio of the free lipid to the lipid content of the yolk, was also affected by the penetration rate and brining time. Eggs treated with 1.0 N HCl for 120 min showed reduced time required to achieve the maximum lipid content and oil-off ratio and had a lower maximum value of oil-off ratio than eggs treated with 1 N HCl for 0-80 min. The yolk of HCl-treated (1.0 N, 80 min) egg changed in appearance mealy form to be granulous at 5-10 days and to a soft gel at 15-20 days after brining. In comparison, the eggs without HCl treatment respectively required 20-25 and 40 days for these changes. This study suggests that sustained brining may result in the formation of a gel-state yolk, and the NaCl penetration rate affects only the time for the change in forms.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"28 1","pages":"269-273"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78821383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 15

An Index of Proteolysis Degree in Ewes' Milk and Ewes' Milk Yoghurt, by Single Strains and Combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, Isolated from Traditional Greek Yoghurt 单株及组合嗜热链球菌与德氏乳杆菌对羊奶及羊乳酸奶蛋白水解程度的研究保加利亚，从传统的希腊酸奶中分离

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.259

Aikaterini Georgala, E. Tsakalidou, I. Kandarakis, G. Kalantzopoulos

{"title":"An Index of Proteolysis Degree in Ewes' Milk and Ewes' Milk Yoghurt, by Single Strains and Combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, Isolated from Traditional Greek Yoghurt","authors":"Aikaterini Georgala, E. Tsakalidou, I. Kandarakis, G. Kalantzopoulos","doi":"10.3136/FSTI9596T9798.3.259","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.259","url":null,"abstract":"The proteolysis degree in ewes' milk by 5 Streptococcus thermophilus and 4 Lactobacillus delbrueckii subsp. bulgaricus strains, as well as by their 20 combinations in ewes' milk yoghurt, was determined. Samples for analysis were taken after 24 h and 5 days' storage at 4°C. Determination of proteolysis degree in the 2% and 12% TCA soluble fractions was performed by the photometric ninhydrin method. The proteolysis degree varied among the single strains and their combinations. The proteolytic activity of Lb. bulgaricus strains was greater than or at the same level as the activity determined for Str. thermophilus strains. In yoghurt, the proteolysis determined was higher than that of the single strains. Changes in the proteolysis degree were also observed between the 24-h and 5-day samples. The highest total amount of free amino acids/peptides soluble in the 2% and 12% TCA fraction, in the 24-h as well as in the 5-day samples, was produced by Str. thermophilus strain CNRZ 404, Lb. bulgaricus strain CNRZ 1159 and the combinations CNRZ 1198/CNRZ 1159, ACA-DC 116/CNRZ 1159.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"98 1","pages":"259-263"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75391905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Effect of Acylated Proteins on Textural Properties of Nonfat Low Calorie Set Yogurt and Lowfat Ice Cream 酰基化蛋白对脱脂低热量酸奶和低脂冰淇淋质地特性的影响

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.274

K. Farooq, Z. Haque

引用次数: 2

Antimicrobial Activities of Extracts from Sachaline Giant Knotweed Polygonum sachalinense 沙沙林虎杖提取物的抗菌活性研究

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.290

M. Saito, Y. Kawai, K. Yamazaki, N. Inoue, H. Shinano

引用次数: 3

Antioxidative Constituents from the Aerial Part of Piper elongatum VAHL. 长叶胡椒(Piper elongatum)地上部抗氧化成分的研究。

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.285

C. Masuoka, M. Ono, Yasuyuki Ito, T. Nohara

引用次数: 10

Effect of Sucrose Fatty Acid Ester Coating on the Ripening of Ethylene-Treated Cavendish Bananas. 蔗糖脂肪酸酯包衣对乙烯处理卡文迪什香蕉成熟的影响。

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.241

Mir Nurul Momen, Y. Tatsumi, Keisei Shimokawa

引用次数: 6

Advances in Mathematical Modeling of Heat and Mass Transfer during Throughflow-Air Drying of Cereal Grain 谷物通流-空气干燥传热传质数学模型研究进展

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.226

S. Sokhansanj, W. Lang, D. Gu

引用次数: 3

Changes in Carotenoids and Their Fatty Acid Esters in Banana Peel during Ripening 香蕉皮成熟过程中类胡萝卜素及其脂肪酸酯的变化

Food Science and Technology International, Tokyo Pub Date : 1997-08-25 DOI: 10.3136/FSTI9596T9798.3.264

A. Subagio, N. Morita

引用次数: 19