THE EFFECT OF SPICES ON IRAQI FERMENTED MEATSAUSAGE. Al-lalaly*, B., B. McConnell, G. Blank and M.A. AlKhayat, Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2.
Studies were conducted on production of "Pastirma" an ethnicsausage produced throughout Iraq without heating, smoking orrefrigeration. 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 40070R.H. was the major preservation principle. Spoilage occurred athigher temperatures and relative humidities. Two Gram positiveasporogenous single and chain forming rod organisms were isolatedfrom the fermenting sausage and characterized. One fermented lactose and the other did not. The incubation temperature and spicemixture affected production of lactic acid.
DISTRIBUTION OF SURFACE HEAT TRANSFER IN AWATER TYPE RETORT FOR PROCESSING RETORT POUCHPRODUCTS. McGinnis, Douglas S., Engineering & StatisticalResearch Institute, Research Br., Agriculture Canada, Ottawa,Ontario.
Surface heat transfer (film) coefficient values for boundary heattransfer between a fluid medium and flexible retort pouch food products ina retort which employs water as the heating medium andaluminum trays for pouch restraint and support were determinedin order to evaluate the distribution of heat transfer in the retortproduct zone. The observed film coefficient values varied with timeand location. Further analysis demonstrated that the variability ofthe surface heat transfer coefficient can be an important factor inthe uniformity of the heating and cooling processes experienced bythin profile pouch products.
ENZYMATIC HYDROLYSIS OF CANOLA MEAL. Ma*, Anitaand Buncha Ooraikul, Dept. Food Science, University of Alberta,Edmonton, Alberta, T6G 2P5.
Defatted canola meal was prehydrolyzed with alcalase 0.6 L (Subtilisin A), a proteolytic enzyme of serine type, for subsequent sauceferMentation. Three factors affecting enzyme activity, Le.temperature, pH, and enzyme substrate ratio (EIS), were monitoredfor the optimization of total soluble nitrogen produced during thehydrolysis. Response surface methodology was employed as the optimization technique. Five levels of each factor in the range of61-75°C, pH 8-10 and EIS of 0.2-0.4 (vIw) were used in the rotatable central composite design. An optimal total soluble nitrogen yield wasfound to be at 69°C, pH 9 and E/S of 0.31.
STANDARDIZATION OF MAPPING SIMPLEX OPTIMIZATION PROCEDURE. Nakai, Shuryo, Department of Food Science,University of British Columbia, Vancouver, British Columbia V6T2A2.
Although the mapping process significantly improved the efficiency of simplex optimization (1983 1FT meeting), the proceduresubsequent to mapping required a great deal of manual adjustment.Our experience from applying the mapping simplex optimizationto mathematical models has been used for standardizing the optimization procedure so as to avoid subjectivity and allow completecomputerization. It was found that repeating the mapping processmore than once and the use of a short super simplex program, inaddition to the previous simultaneous shift program, greatly contributed to the standardization of the entire procedure.
FERMENTED WHOLE WHEAT AND WHEY IN FOODPREPARATION. Kamel, Basil S., Food Science Program, University of Maryland, present address: Atkemix Inc., P.O. Box 1085,Brantford, Ontario, N3T 5T2.
Whole wheat flour can be used to prepare fermented productssimilar to gari, kushuk, dawadawa and ogi which are prepared inAfrica and Asia from fermented corn, starchy roots, parboiled wheatand beans. S. lactis, S. rouxii, S. fragilis and a mixture of these weretried in both cooked and uncooked wheat flour, alone or with theaddition of liquid whey. S. lactis produced the fastest drop of pH.Addition of whey was beneficial. Pure culture fermentation is a goodway to produce such foods from wheat flour.
Can. Inst. Food Sei. Technol. J. Vol. 17. No. 3, 1984
SOME PHYSICO-CHEMICAL PROPERTIES OF TROPICALROOT STARCHES. Keya*, Erastus and D. Hadziyev, Departmentof Food Science, University of Alberta, Edmonton, Alberta T6G2P5.
The physico-chemical properties of tropical root starches fromarrowroot, cassava, sweet potato, taro and yam were studied in orderto clarify their possible incorporation and role in a bread makingformulation. These properties were then compared with those ofa hard (Neepawa) and soft spring wheat (Fielder) variety. Properties studied were: starch granule size distribution, morphology asrevealed by SEM, amylose/amylopectin ratio, mineral content, swelling power and solubility in the range of 60-95°C, intrinsic viscositybetween 25-70°C and gelatinization characteristics as followed byDCS. Also studied were the aging of the starch gels, as shown byDCS and X-ray diffractometry, and the interaction of starches withet- and l1-crystalline forms of C l6 anc CI8 monoglycerides.
GLUCOSE OXIDASE TREATMENT OF ATLANTIC CODFILLETS. Shaw, S.l., E.G. Bligh* and A.D. Woyewoda, Canadian Institute of Fisheries Technology, P.O. Box 1000, Halifax, NovaScotia, B31 2X4.
Atlantic cod fillets were subjected to two experiemental treatments,as potential means of prolonging freshness: (I) 30 second dip inglucose oxidase (1 unit/ml) plus glucose (4070) and (2) 30 second dipin gluconic acid (0.125%). A control group was dipped in tap water.The fillets were packed in either 10 lb commercial containers or 2 lbretail trays, with storage up to 12 days at I-2°C. Quality of the filletswas assessed microbiologically (total plate count, Alteromonasputrefaciens, and fluorescent pseudomonads), chemically(trimethylamine content) and organoleptically (raw quality gradingand taste panel assessment). Both the enzyme and acid treatmentshad a beneficial effect on shelf life of cod fillets packed in 10-lbtrays, with significantly lower microbial counts and higher sensoryscores being reported. Results for the smaller retail packs (2 lbs)were not as positive. Although A. putrefaciens counts were lowerin both enzyme and acid treated fillets, no real improvement wasseen in the other microbial indicators, raw quality scores, or TMAvalues.
THE EFFECT OF LECTINS ON BLOOD GLUCOSE RESPONSEAND IN-VITRO RATE OF STARCH DIGESTION. Rea.*Ramona L., Lilain U. Thompson and David 1.A. lenkins, Department of Nutritional Sciences, University of Toronto, Toronto, Ontario M5S IA8.Red kidney beans pressure-cooked for 30 min produced a lowerblood glucose response than beans cooked for 60 min and the difference was partly due to lectins in the former. When bean lectinwas added to bread, the starch digestion rate in vitro was reducedby 28%. The difference was less than that between bread and 30min beans (62%) suggesting that additional factors in beans are contributing to their slow rate of digestion. Multiple regression analysisof protein, fat, fiber, lectin, phytic acid and tannins in 16 foodswith blood glucose response to the foods showed that lectins mayaccount for 52% of the variability in blood glucose response.
FACTORS INFLUENCING THERMONUCLEASE (TNase) PRODUCTION BY STAPHYLOCOCCUS A UREUS. Park*, C.E. andZ.K. Stankiewicz. Microbiol. Res. Div. Bur. Microbial Hazards,Food Directorate, Health Protection Branch, Health & WelfareCanada, Ottawa, Ontario KIA OL2.
The TNase assay has been proposed as an alternative to theanalysis of S. aureus and its exterotoxins in foods. However, thefactors influencing TNase production by staphylococci have not beenclearly defined. Therefore, we determined TNase production by S.aureus under various conditions: (a) the order of TNase production 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 productionwas drastically inhibited below pH 6.5 or above pH 9.5; (c) TNaseproduction was inhibited by NaCI only at concentrations above7.5%, and completely ceased at 15%; (d) the temperature range forTNase production was 15-44°C, with an optimum at 35°C. At highNaCI concentrations (10-12.5%), the organism became thermotolerant and produced TNase up to 47°C.
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