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Until recently, improvements in the quality of meat products that reached the market place were largely the result of postharvest technologies. Extensive postharvest efforts have been implemented to improve or to control the tenderness, flavor and juiciness of muscle foods. Tenderness, flavor, and juiciness are the sensory attributes that make meat products palatable and are often the attributes which...
Pork meat production in Europe has followed a steady increase over the last decade, with about 19,000,000 tons produced in 1,999, and is expected to remain fairly stable or even experiment a small increase over the next few years. Spain constitutes the second largest producer of pig meat in the European Union. The production has risen to about 2,900,000 tons in 1,999. Pork meat is recognised as an...
The flavor of a food is one of the principle factors involved in a consumer’s purchase decision; meat is no exception. This makes it necessary for food technologists to have a thorough understanding of flavors and changes in flavors if they are to prepare products that consumers will purchase repeatedly. Such knowledge is particularly important in meat and meat products, since the development and...
New Zealand’s geographic position remote from Northern Hemisphere markets is an extra challenge that the meat industry has had to address to remain internationally competitive. Traditionally, New Zealand exported most of its sheepmeat frozen. However, in a drive to market table-ready cuts of beef and lamb, a carbon dioxide controlled atmosphere packaging system was developed so raw product could be...
Ground beef is a perishable product with noted food safety concerns because it provides a favorable medium for the growth of both spoilage and food-borne microorganisms. It is frequently contaminated by microorganisms due to excessive handling, (ie. slaughtering, processing and transporting). Recently, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced voluntarily recall...
In previous research (Olley and Lovern, 1960; Olley et al., 1962; Wu et al., 1974; Toyomizu et al., 1977; Hanaoka and Toyomizu, 1979; Ohshima and Koizumi, 1983; Ohshima et al., 1983a, Ohshima et al., 1983b, Ohshima et al., 1984a; Hwang and Regenstein, 1993; Aubourg et al., 1998; Ingemansson et al., 1995; Ben-Gigirey et al., 1999), enzymatic hydrolysis of lipids in fish muscle during cold storage has...
Surimi is a frozen concentrate of fish myofibrillar proteins stabilized with cryoprotectants. It is a major ingredient, along with other compounds (flavors, starches, protein additives, etc.), for surimi seafood products such as crabmeat analog. Surimi seafood is a ready-to-eat product, which requires precise pasteurization practice for product quality and safety. Due to good sensory characteristics...
There is major concern, globally, regarding the overfishing of popular lean fish which leads to depletion of fish stocks. In contrast, there are abundant supplies of mainly pelagic fatty fish such as mackerel, herring, sardine and tuna in the Northern Hemisphere. In addition horse mackerel and several other species found in the Southern hemisphere are underutilized as they tend to be small, bony and...
Sulfur-containing compounds are extremely important in cooked foods for roast, savory, meaty, and coffee-like aromas and flavors (Gasser and Grosch, 1988; Mottram et al., 1998). Many have low odor threshold values and, therefore, relatively small quantities in a food product can have a major influence on the aroma. Recently it has been shown that irreversible binding of such compounds to food proteins...
Foods are composed of both volatile and non-volatile substances. Some of these compounds contribute to the flavor of foods, in which case they affect its aroma, taste, texture or mouthfeel perception. The flavor stimuli occur when chemicals from the food come into contact with sensory receptor cells in the nose (odor/aroma) and mouth (taste), or when food structures such as emulsions or rigid cell...
Tandem mass spectrometry has proven a useful technique for the elucidation of chemical structures. However, there are no applications of tandem mass spectrometry for routine applications. This is in part due to the limitation of samples being introduced into the ion source in the presence of a solvent. The relative large amount of solvent molecules overwhelms the presence of the analyte and the signal,...
Modification of the functional properties of selected proteins can be achieved through deliberate addition of carbohydrates via the Maillard reaction, as first shown by (1990). This type of chemical modification is recognized as being advantageous over other chemical modifications (i.e. addition of carbohydrates via cyanogen bromide activation) in terms of safety and acceptability since only food...
Extrusion is a production method widely used industrially to cook and texturize food products. The extruder applies a temperature, pressure and shear regime influenced by many factors including moisture content, barrel and die temperatures, screw and die geometry, screw speed and feed rate. These in turn determine the physical and chemical changes which occur in the extruder. Carbohydrate and/or protein...
The dairy industry has promoted milk as nature’s near perfect drink as well as an important beverage for U.S. consumers. Milk is high in calcium and therefore, a major source of dietary calcium, especially for persons of Caucasian origin. However, during the last half century, the per capita consumption of milk as a beverage has been consistently decreasing, whereas the consumption of soft drinks...
Soy sauce is a light brown to black liquid having umami and delicious tastes with an appetizing aroma. The most known type of soy sauce is the salty soy sauce. This soy sauce can be grouped into two types, i.e., a Japanese type (only found in Japan) and a Chinese type (produced in China and South East Asia). The Japanese soy sauce uses soybean and wheat (ratio 1:1) as the main raw material, whereas...
Health has been one of the most important matters for humans. Recently in Japan, excessive intake of salt is claimed to be one of the major causes of hypertension, arteriosclerosis, thrombosis and other life style-related diseases, and reduction of salt intake has been a serious problem. In 1998 Japanese consumed an average of 12.7 g of salt a day per head. The amount of salt intake recommended by...
Edible oils provide a concentrated source of energy and essential fatty acids through daily dietary intake. Lipids also serve as an important constituent of cell walls and carrier of fat-soluble vitamins. In addition, lipids provide flavor, texture and mouthfeel to the food. Edible vegetable oils also serve as a heating medium and are important in the generation of aroma, some of which arise from...
Vinegar is an acidic seasoning with acetic acid as its major component. In the course of its brewing, acetic acid fermentation takes place following alcoholic fermentation, and subsequently it is inferred that fermented vinegars contain many flavor components. Although small in their amounts, besides acetic acid, different components constitute the characteristic flavor of vinegars. Numerous reports...
Texture is critical to the acceptability of fruits and vegetables, both fresh and cooked. This article focuses primarily on texture measurement of fresh (raw, uncooked) fruits and vegetables. It is important to remember that fruits and vegetables continue to metabolize, synthesize, and catabolize after harvest. In order to study the chemical and physiological mechanisms of textural changes during...
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