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11 – 20 of 713A large part of expenditure in the food industry relates, no doubt, to food preservation. Preservation of food against microbial deterioration has been practiced since…
Abstract
A large part of expenditure in the food industry relates, no doubt, to food preservation. Preservation of food against microbial deterioration has been practiced since pre‐historic times, thousands of years before Louis Pasteur laid down the foundation stones of food and medical microbiology.
Nada Smigic, Ilija Djekic, Nikola Tomic, Bozidar Udovicki and Andreja Rajkovic
Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2…
Abstract
Purpose
Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation.
Design/methodology/approach
The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study.
Findings
Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared.
Originality/value
This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.
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As more stringent environmental legislation is enforced throughout Europe manufacturing businesses, employing metal cutting processes, can no longer ignore the growing importance…
Abstract
As more stringent environmental legislation is enforced throughout Europe manufacturing businesses, employing metal cutting processes, can no longer ignore the growing importance of environmental aspects relating to cutting fluids. Businesses, through market forces, are being forced into offering a “clean solution” to the metal cutting processes which they operate. Cutting fluids despite playing an important role in metal cutting, have considerable environmental impact. There is a need therefore to understand the role of cutting fluids within the cutting process in order to evaluate possible environmentally friendly alternatives to the use of cutting fluids. In order to achieve this the operating environment in which the process is being carried out, and the consequences of removing the cutting fluid from the process altogether has to be assessed. This paper therefore, reflects on the role of cutting fluid and the implications of their use. Viable methods of reducing cutting fluid consumption are also reported, together with efficient methods of cutting fluid utilisation (e.g. minimum quantity delivery systems). Finally, the difficulties experienced in removing cutting fluids from the metal cutting process are highlighted through the consideration of dry cutting technologies.
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Tarun Pal Singh, Parminder Singh and Pavan Kumar
The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the…
Abstract
Purpose
The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the development of functional food products. This plant additive has attracted interest as one of the prominent candidates for the purpose of improving processing, quality and the safety of various livestock foods such as meat, milk, fish and their products. The search of natural food additives for the processing and preservation of high-quality, ready-to-eat products has notably increased due to the adverse effects of chemical additives on human health.
Design/methodology/approach
Traditionally, Moringa is a pan-tropical plant species, which is well-known for its nutritional and medicinal properties in human nutrition. Its leaves, seeds, flowers, pods (fruit), bark and roots are extremely valuable sources of nutrition for people of all ages. Moringa is nowadays also considered as an important source of nutraceuticals which may find wide application in the food industry. These nutraceuticals have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and it may ultimately influence health.
Findings
Several additives that are released in vitro or in vivo from various parts of Moringa have been attributed to different health effects, including antimicrobial properties, antioxidant activities, anti-tumour, anti-inflammatory, anti-ulcer, anti-atherosclerotic, anti-convulsant activities and there is enhancement of nutritional and organoleptic attributes of various livestock foods. Extensive research has been undertaken to identify and characterize these additives as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health.
Originality/value
This paper focuses on the properties, utilization and scope of Moringa Oleifera in livestock products, all of which indicate that its effective utilization is the need of the hour.
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Anurag Pandey, Ramesh Chandra Keshri and Yogesh Kumar
This paper aims to develop a good quality pork sandwich spread incorporated with different levels of antioxidant mixture [butylated hydroxyanisole (BHA) + butylated hydroxytoluene…
Abstract
Purpose
This paper aims to develop a good quality pork sandwich spread incorporated with different levels of antioxidant mixture [butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT); 1:1] and to assess sensory, physico-chemical and microbiological properties of frozen product during storage.
Design/methodology/approach
Three levels of antioxidant mixture (BHA + BHT; 1:1) i.e. 100, 200 and 400 ppm were tried, and the product was compared for physico-chemical, microbiological and sensory properties along with the control during frozen storage (−18 ± 1°C).
Findings
pH and water activity decreased significantly (p < 0.05), whereas water holding capacity, 2-thiobarbituric acid reacting substances value, total plate count and psychrotrophic count increased significantly (p < 0.05) during storage period. No coliform, yeast and molds were detected throughout the study period. There was non-significant (p < 0.05) effect of antioxidant treatment on the scores of colour, texture, juiciness, adhesion ability and spreadability, but scores for flavour and overall acceptability significantly (p < 0.05) increased.
Research limitations/implications
Pork sandwich spread is envisaged to help in providing nutrition to a large section of needy population and will add a new dimension to the convenience foods.
Originality/value
Antioxidant mixture (BHA + BHT, 1:1) treatment improved the sensory and microbiological properties of pork sandwich spread at frozen storage (−18 ± 1°C). At the end of storage period (60 days), the pork sandwich spread was found safe for human consumption. Hence, BHA and BHT antioxidant mixture could be used to improve quality attributes of meat products during storage.
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G. Ferblantier, B. Sorli, F. Pascal‐Delannoy and A. Boyer
In this paper, we propose a new way for the determination of aw in fresh and salt meat. The principle is founded on the analysis of a small air volume inside the product. First we…
Abstract
In this paper, we propose a new way for the determination of aw in fresh and salt meat. The principle is founded on the analysis of a small air volume inside the product. First we describe the fundamental definition of water activity, the state‐of‐the‐art of commercial aw meters, the effects of aw on microbiology in food. In the second step, after a description of the sensor, the principle and the procedure of measurement are explained. The measurements of aw are realized in meat at different stages of drying. Reproducibility and the temperature effect are particularly analyzed.
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Solomon Rajkumar, Renuka Nayar, Kavitha Rajagopal, Eaknath B. Chakurkar, Vismitha Shree Venkatesh, Prejit Nambiar and Venkatesh Paramesh
The purpose of this paper is to assess food safety knowledge, choice behavior and health hazard concerns of ethnic Goan pork sausage consumers through various consumer food safety…
Abstract
Purpose
The purpose of this paper is to assess food safety knowledge, choice behavior and health hazard concerns of ethnic Goan pork sausage consumers through various consumer food safety indices and also to evaluate socio-demographic influences on various consumer food safety indices.
Design/methodology/approach
Primary data in the form of 210 questionnaire responses were collected from Goan pork sausage consumers. Based on the responses, seven various consumer food safety indices were derived. The cumulative score of all the indices were normalized (0–1). The association between socio-demographic variables and consumer indices were evaluated using linear regression analysis, Pearson's correlation matrix, principal component analysis (PCA) and correspondence analysis (CA).
Findings
The results of the analysis indicate that the consumption of Goan pork sausages is most prevalent amongst younger people with high education having higher income. A majority of consumers have high score for the four consumer indices. The results of correlation analysis, regression analysis, PCA and CA revealed a significant association of consumer indices with socio-demographic variables.
Originality/value
The results of this study will provide a way forward for the evaluation of existing overall food safety concerns in the target population and in the future would be used for the promotion of good handling practices and health of Goan pork sausage consumers.
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There have always been traditional differences between the various regions of the British Isles. For example, meat consumption is greater in the North than the South; most…
Abstract
There have always been traditional differences between the various regions of the British Isles. For example, meat consumption is greater in the North than the South; most families take some meat at every meal and this extends to the children. The North is the home of the savoury meat products, eg., faggots, rissoles and similar preparations and a high meat content for such foods as sausages is expected; between 80 and 90% with the cereal only present for binding purposes. Present minimum meat contents would be considered a swindle, also the nature of the lean meat and the lean meat/fat ratio. The high water content similarly would have been unacceptable.
M.F. Abd El‐Sabour, M.A. Abo El‐Seoud and M. Rizk
Describes field experiments to determine the effects of previous organic waste composts, using different types and application rates, on sunflower yield. Oil, carbohydrates and…
Abstract
Describes field experiments to determine the effects of previous organic waste composts, using different types and application rates, on sunflower yield. Oil, carbohydrates and metal content were evaluated. Experiments were conducted in the Nuclear Research Centre Farm, in sandy, infertile soil. Results show a remarkable increase in dry matter and seed yields, due to previous single compost additions. A mixture of water hyacinth and biosolid compost showed an improvement. The results of this research indicate that application of organic waste composts is a feasible and valuable recycling method in sandy desert soils.
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Introduces the principles of NMR spectroscopy. Food scientists havemade increasing use of this technology in recent years and the trend islikely to continue with the introduction…
Abstract
Introduces the principles of NMR spectroscopy. Food scientists have made increasing use of this technology in recent years and the trend is likely to continue with the introduction of methods for solids and multiphase systems, isotope ratio measurements and magnetic resonance imaging. Describes food‐related applications in the major divisions of the subject: high resolution NMR, low resolution (pulsed) NMR and relaxation time measurements. Applications emphasized include deuterium NMR for sample authentication, low resolution NMR analysis for fats and oils and studies of the state of water in foods.
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