Canadian Institute of Food Technology Journal最新文献

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Bourses remises aux étudiants de l'Université Laval 授予universite Laval学生的奖学金

Canadian Institute of Food Technology Journal

Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74179-8

引用次数: 0

A Color Chart for Estimating Potato Chip Color1 估计薯片颜色的颜色图表

Canadian Institute of Food Technology Journal

Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74199-3

B. Chubey, C. Walkof

引用次数: 4

A Comparative Study of Sensory and Cooking Characteristics of Frozen Duck, Goose, Hen and Turkey Eggs 冻鸭蛋、冻鹅蛋、冻母鸡蛋和冻火鸡肉的感官和烹调特性比较研究

Canadian Institute of Food Technology Journal

Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74193-2

D.A. Fletcher, C.A. McCalla, A. Petrasovits

Thirty dozen each of duck (Pekin), goose (Pilgrim), hen (White Leghorn) and turkey (White Holland) eggs were processed into non-pasteurized frozen whole eggs, yolks and whites to compare them in terms of egg flavor intensity, cake tenderness, cake volume, thickening function, foam volume and stability. The sensory characteristics were assessed by experienced judges using the method of paired comparisons.

In terms of egg flavor intensity, frozen whole duck, goose and turkey eggs were as acceptable to the judges as frozen whole hen eggs. For cake tenderness, frozen whole turkey eggs were less acceptable than the other 3 types of eggs. There were no appreciable differences in cake volume among the 4 types of eggs. The thickening function of frozen duck, goose and hen egg yolks was approximately the same; the frozen turkey egg yolks spread more than the frozen goose egg yolks. Frozen hen egg whites yielded greater foam volume than those from duck and they were more stable than those from turkey.

将鸭蛋(北京)、鹅蛋(Pilgrim)、母鸡蛋(White Leghorn)和火鸡蛋(White Holland)各30打加工成未经巴氏消毒的冷冻全蛋、蛋黄和蛋白，比较鸡蛋风味强度、蛋糕嫩度、蛋糕体积、增稠功能、泡沫体积和稳定性。感官特征由经验丰富的法官采用配对比较的方法进行评估。在鸡蛋的风味强度方面，冷冻全鸭蛋、全鹅蛋和全火鸡肉蛋与冷冻全母鸡鸡蛋一样被评委接受。就蛋糕的嫩度而言，冷冻全火鸡肉蛋比其他三种蛋更难以接受。4种蛋的饼体积无明显差异。冻鸭蛋黄、冻鹅蛋黄和冻鸡蛋蛋黄的增稠作用基本相同;冷冻火鸡蛋黄比冷冻鹅蛋黄更容易散开。冷冻母鸡蛋清产生的泡沫体积大于鸭蛋清，比火鸡蛋清更稳定。

引用次数: 1

Research Directions for a New Decade* 新十年研究方向*

Canadian Institute of Food Technology Journal

Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74186-5

J.G. Armstrong

引用次数: 0

Effect of Inheritance on the Foaming Ability of Albumen 遗传对蛋白发泡能力的影响

Canadian Institute of Food Technology Journal

Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74195-6

E. Maesso Wedral, E.C. Baker, D.V. Vadehra, D.A. McCaughran

The effect of strain of bird and age of egg on the foaming ability of albumen was studied. Five parameters were used to examine foaming ability: foam height, specific gravity, stability, pH, and surface tension. Both strain of bibrd and age of egg significantly affected all of the foaming parameters. Eggs stored longer reached their maximum foam height more rapidly. Foam height and specific gravity were found to be interdependent measurements. In general, older eggs or those with higher pH gave foams with greater height and less stability. Foam height was generally greater when surface tension was lower.

A Principal Component Analysis using original observations gave the following linear equation as the best measurement of foaming ability for 1 day old eggs:

0.9991 (foam height) + 0.0346 (specific gravity) + 0.0132 (pH)
+ 0.0079 (stability) + 0.0196 (surface tension).

For eggs stored 1 week:

0.966 (foam height) + 0.2310 (specific gravity) + 0.0149 (pH)
+ 0.1033 (stability) + 0.0507 (surface tension).

研究了禽种和蛋龄对蛋白发泡能力的影响。用五个参数来考察发泡能力:泡沫高度、比重、稳定性、pH值和表面张力。菌种和蛋龄对起泡参数均有显著影响。鸡蛋储存时间越长，达到最大泡沫高度的速度越快。发现泡沫高度和比重是相互依赖的测量。一般来说，年龄较大的鸡蛋或pH值较高的鸡蛋产生的泡沫高度较高，稳定性较差。表面张力越低，泡沫高度越高。利用原始观测数据进行主成分分析，得出以下线性方程作为1日龄鸡蛋发泡能力的最佳度量:0.9991(泡沫高度)+ 0.0346(比重力)+ 0.0132 (pH)+ 0.0079(稳定性)+ 0.0196(表面张力)。保存1周的鸡蛋:0.966(泡沫高度)+ 0.2310(比重)+ 0.0149 (pH)+ 0.1033(稳定性)+ 0.0507(表面张力)。

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引用次数: 1

1972 Conference — Call for papers 1972年会议-论文征集

Canadian Institute of Food Technology Journal

Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74185-3

引用次数: 0

Manitoba Food Industry Workshop 马尼托巴食品工业研讨会

Canadian Institute of Food Technology Journal

Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74176-2

引用次数: 0

CIFT 1971 Annual Business Meeting Winnipeg, Manitoba — June 18, 1971 CIFT 1971年度商务会议温尼伯，马尼托巴- 1971年6月18日

Canadian Institute of Food Technology Journal

Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74174-9

引用次数: 0

Coliforms and Shelf Life of Commercially Produced Cottage Cheese 商业生产的松软干酪的大肠菌群和保质期

Canadian Institute of Food Technology Journal

Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74191-9

L.A. Roth, L.F.L. Clegg, M.E. Stiles

The coliform content and the microorganisms limiting shelf life of cottage cheese from four commercial dairies in Alberta was studied. The results indicated that 23 out of 48 samples (48%) contained coliforms in excess of the Food and Drug Directorate's limit of “not more than ten coliforms per gram”, at the end of manufacture. It was hown that the principal microorganisms limiting the shelf life of the cottage cheese were the yeasts and molds. The general disregard for sound sanitary practices during cheese making was indicated as the prime cause for coliform counts and poor keeping quality of the product.

对艾伯塔省4个商业奶牛场白软干酪的大肠菌群含量和限制保质期的微生物进行了研究。结果显示，48个样品中有23个(48%)在生产结束时所含大肠菌群超过了食品和药物管理局规定的“每克不超过10个大肠菌群”的限量。结果表明，限制白干酪保质期的主要微生物是酵母和霉菌。在奶酪制作过程中，人们普遍忽视了良好的卫生措施，这是大肠菌群数量和产品保存质量差的主要原因。

引用次数: 13

Distinguished food scientist receives honorary degree from the University of Guelph 杰出的食品科学家获得圭尔夫大学的荣誉学位

Canadian Institute of Food Technology Journal

Pub Date : 1971-07-01 DOI: 10.1016/S0008-3860(71)74178-6

引用次数: 0

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