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THE EFFECT OF SPICES ON IRAQI FERMENTED MEAT SAUSAGE. Al-lalaly*, B., B. McConnell, G. Blank and M.A. Al- Khayat, Department of Food Science, University of Manitoba, Win- nipeg, Manitoba R3T 2N2. Studies were conducted on production of "Pastirma" an ethnic sausage produced throughout Iraq without heating, smoking or refrigeration. Major ingredients were ground lean beef, mutton fat, salt, nitrite and a mixture of twelve spices. Production of lactic acid (pH declined 5.7-5.8 to 4.8-4.9) by fermentation at 15°C and 40070 R.H. was the major preservation principle. Spoilage occurred at higher temperatures and relative humidities. Two Gram positive asporogenous single and chain forming rod organisms were isolated from the fermenting sausage and characterized. One fermented lac- tose and the other did not. The incubation temperature and spice mixture affected production of lactic acid. DISTRIBUTION OF SURFACE HEAT TRANSFER IN A WATER TYPE RETORT FOR PROCESSING RETORT POUCH PRODUCTS. McGinnis, Douglas S., Engineering & Statistical Research Institute, Research Br., Agriculture Canada, Ottawa, Ontario. Surface heat transfer (film) coefficient values for boundary heat transfer between a fluid medium and flexible retort pouch food pro- ducts ina retort which employs water as the heating medium and aluminum trays for pouch restraint and support were determined in order to evaluate the distribution of heat transfer in the retort product zone. The observed film coefficient values varied with time and location. Further analysis demonstrated that the variability of the surface heat transfer coefficient can be an important factor in the uniformity of the heating and cooling processes experienced by thin profile pouch products. ENZYMATIC HYDROLYSIS OF CANOLA MEAL. Ma*, Anita and Buncha Ooraikul, Dept. Food Science, University of Alberta, Edmonton, Alberta, T6G 2P5. Defatted canola meal was prehydrolyzed with alcalase 0.6 L (Sub- tilisin A), a proteolytic enzyme of serine type, for subsequent sauce ferMentation. Three factors affecting enzyme activity, Le. temperature, pH, and enzyme substrate ratio (EIS), were monitored for the optimization of total soluble nitrogen produced during the hydrolysis. Response surface methodology was employed as the op- timization technique. Five levels of each factor in the range of61-75° C, pH 8-10 and EIS of 0.2-0.4 (v Iw) were used in the rotatable cen- tral composite design. An optimal total soluble nitrogen yield was found to be at 69°C, pH 9 and E/S of 0.31. STANDARDIZATION OF MAPPING SIMPLEX OPTIMIZA- TION PROCEDURE. Nakai, Shuryo, Department of Food Science, University of British Columbia, Vancouver, British Columbia V6T 2A2. Although the mapping process significantly improved the effi- ciency of simplex optimization (1983 1FT meeting), the procedure subsequent to mapping required a great deal of manual adjustment. Our experience from applying the mapping simplex optimization to mathematical models has been used for standardizing the op- timization procedure so as to avoid subjectivity and allow complete computerization. It was found that repeating the mapping process more than once and the use of a short super simplex program, in addition to the previous simultaneous shift program, greatly con- tributed to the standardization of the entire procedure. FERMENTED WHOLE WHEAT AND WHEY IN FOOD PREPARATION. Kamel, Basil S., Food Science Program, Univer- sity of Maryland, present address: Atkemix Inc., P.O. Box 1085, Brantford, Ontario, N3T 5T2. Whole wheat flour can be used to prepare fermented products similar to gari, kushuk, dawadawa and ogi which are prepared in Africa and Asia from fermented corn, starchy roots, parboiled wheat and beans. S. lactis, S. rouxii, S. fragilis and a mixture of these were tried in both cooked and uncooked wheat flour, alone or with the addition of liquid whey. S. lactis produced the fastest drop of pH. Addition of whey was beneficial. Pure culture fermentation is a good way to produce such foods from wheat flour. Can. Inst. Food Sei. Technol. J. Vol. 17. No. 3, 1984 SOME PHYSICO-CHEMICAL PROPERTIES OF TROPICAL ROOT STARCHES. Keya*, Erastus and D. Hadziyev, Department of Food Science, University of Alberta, Edmonton, Alberta T6G 2P5. The physico-chemical properties of tropical root starches from arrowroot, cassava, sweet potato, taro and yam were studied in order to clarify their possible incorporation and role in a bread making formulation. These properties were then compared with those of a hard (Neepawa) and soft spring wheat (Fielder) variety. Proper- ties studied were: starch granule size distribution, morphology as revealed by SEM, amylose/amylopectin ratio, mineral content, swell- ing power and solubility in the range of 60-95°C, intrinsic viscosity between 25-70°C and gelatinization characteristics as followed by DCS. Also studied were the aging of the starch gels, as shown by DCS and X-ray diffractometry, and the interaction of starches with et- and l1-crystalline forms of C l6 anc C I8 monoglycerides. GLUCOSE OXIDASE TREATMENT OF ATLANTIC COD FILLETS. Shaw, S.l., E.G. Bligh* and A.D. Woyewoda, Cana- dian Institute of Fisheries Technology, P.O. Box 1000, Halifax, Nova Scotia, B31 2X4. Atlantic cod fillets were subjected to two experiemental treatments, as potential means of prolonging freshness: (I) 30 second dip in glucose oxidase (1 unit/ml) plus glucose (4070) and (2) 30 second dip in gluconic acid (0.125%). A control group was dipped in tap water. The fillets were packed in either 10 lb commercial containers or 2 lb retail trays, with storage up to 12 days at I-2°C. Quality of the fillets was assessed microbiologically (total plate count, Alteromonas putrefaciens, and fluorescent pseudomonads), chemically (trimethylamine content) and organoleptically (raw quality grading and taste panel assessment). Both the enzyme and acid treatments had a beneficial effect on shelf life of cod fillets packed in 10-lb trays, with significantly lower microbial counts and higher sensory scores being reported. Results for the smaller retail packs (2 lbs) were not as positive. Although A. putrefaciens counts were lower in both enzyme and acid treated fillets, no real improvement was seen in the other microbial indicators, raw quality scores, or TMA values. THE EFFECT OF LECTINS ON BLOOD GLUCOSE RESPONSE AND IN-VITRO RATE OF STARCH DIGESTION. Rea.* Ramona L., Lilain U. Thompson and David 1.A. lenkins, Depart- ment of Nutritional Sciences, University of Toronto, Toronto, On- tario M5S IA8. Red kidney beans pressure-cooked for 30 min produced a lower blood glucose response than beans cooked for 60 min and the dif- ference was partly due to lectins in the former. When bean lectin was added to bread, the starch digestion rate in vitro was reduced by 28%. The difference was less than that between bread and 30 min beans (62%) suggesting that additional factors in beans are con- tributing to their slow rate of digestion. Multiple regression analysis of protein, fat, fiber, lectin, phytic acid and tannins in 16 foods with blood glucose response to the foods showed that lectins may account for 52% of the variability in blood glucose response. FACTORS INFLUENCING THERMONUCLEASE (TNase) PRO- DUCTION BY STAPHYLOCOCCUS AUREUS. Park*, C.E. and Z.K. Stankiewicz. Microbiol. Res. Div. Bur. Microbial Hazards, Food Directorate, Health Protection Branch, Health & Welfare Canada, Ottawa, Ontario KIA OL2. The TNase assay has been proposed as an alternative to the analysis of S. aureus and its exterotoxins in foods. However, the factors influencing TNase production by staphylococci have not been clearly defined. Therefore, we determined TNase production by S. aureus under various conditions: (a) the order of TNase produc- tion in liquid media from highest to lowest was TSB, NaK (4%) with yeast extracts (I %), BHI, NB with yeast extracts (I%), NaK (4%), NB: (b) the optimum pH was pH 8, while TNase production was drastically inhibited below pH 6.5 or above pH 9.5; (c) TNase production was inhibited by NaCI only at concentrations above 7.5%, and completely ceased at 15%; (d) the temperature range for TNase production was 15-44°C, with an optimum at 35°C. At high NaCI concentrations (10-12.5%), the organism became thermo- tolerant and produced TNase up to 47°C. 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