Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.274
Y. Ishikawa, Y. Hasegawa
A method was proposed to determine the optimum packaging conditions for modified atmosphere packaging (MAP) of selected fresh vegetables. Each vegetable has an optimum gas composition for maintaining quality. When vegetables are packaged in a polymeric film, the in-package environment is expected to be maintained in this optimally selected composition. Broccoli and spinach respiration rates were measured in chambers in which the optimum gas composition was maintained. Optimum packaging conditions are a combination of surface area and gas permeability in which oxygen and carbon dioxide diffusing into the package are equal to the respiration rate. In this case, the inside and outside gases are equilibrated and the in-package gas composition is apparently maintained. The optimum gas conditions were calculated based on the respiration rate, and broccoli and spinach were stored under these conditions. Experimental results were in good agreement with the predicted optimum gas composition.
{"title":"Determination of Packaging Conditions for Selected Fresh Vegetables","authors":"Y. Ishikawa, Y. Hasegawa","doi":"10.3136/FSTI9596T9798.4.274","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.274","url":null,"abstract":"A method was proposed to determine the optimum packaging conditions for modified atmosphere packaging (MAP) of selected fresh vegetables. Each vegetable has an optimum gas composition for maintaining quality. When vegetables are packaged in a polymeric film, the in-package environment is expected to be maintained in this optimally selected composition. Broccoli and spinach respiration rates were measured in chambers in which the optimum gas composition was maintained. Optimum packaging conditions are a combination of surface area and gas permeability in which oxygen and carbon dioxide diffusing into the package are equal to the respiration rate. In this case, the inside and outside gases are equilibrated and the in-package gas composition is apparently maintained. The optimum gas conditions were calculated based on the respiration rate, and broccoli and spinach were stored under these conditions. Experimental results were in good agreement with the predicted optimum gas composition.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"131 1","pages":"274-277"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75820828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.269
S. Adachi, T. Yamanaka, R. Matsuno
The adsorption isotherms of some dipeptides composed of un-ionizable side chains were measured at 25°C in a single component system, and all of them obeyed the Langmuir equation. The parameters obtained at pH 7 could be roughly correlated with the hydrophobic and steric parameters of constituent amino acids. To find a method for predicting the amount of dipeptide adsorbed under various conditions, the applicability of the Polanyi adsorption potential theory was examined. The amount of dipeptide adsorbed could be roughly estimated from the adsorption isotherms of the amino acids, although the estimation lacked strictness in a physical sense.
{"title":"Adsorption of Dipeptides on Activated Carbon","authors":"S. Adachi, T. Yamanaka, R. Matsuno","doi":"10.3136/FSTI9596T9798.4.269","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.269","url":null,"abstract":"The adsorption isotherms of some dipeptides composed of un-ionizable side chains were measured at 25°C in a single component system, and all of them obeyed the Langmuir equation. The parameters obtained at pH 7 could be roughly correlated with the hydrophobic and steric parameters of constituent amino acids. To find a method for predicting the amount of dipeptide adsorbed under various conditions, the applicability of the Polanyi adsorption potential theory was examined. The amount of dipeptide adsorbed could be roughly estimated from the adsorption isotherms of the amino acids, although the estimation lacked strictness in a physical sense.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"167 1","pages":"269-273"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76895912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-11-25DOI: 10.3136/FSTI9596T9798.4.300
T. Fukao, Y. Ohta
The influence of hop resins on the freeze-thawing resistance of Escherichia coli K-12 IF03301 was investigated. When the freeze-thawing treatment of the strain was carried out in nutrient broth containing 0.01% of hop resins, a great decrease in the viable cell count was observed. Especially, the decrease in the count on the desoxycholate agar plate was remarkable, and no viable cells were found after 24h freezing. Further, an extension of the lag phase was observed when the strain after freeze-thawing treatment was incubated in the nutrient broth. Namely, the freeze-thawing injury to the strain was greatly enhanced by the addition of the hop resins. It was thought that the effective utilization of hop resins for hygienic control of frozen foods is feasible.
{"title":"Influence of Hop Resins on Freeze Injury to Escherichia coli","authors":"T. Fukao, Y. Ohta","doi":"10.3136/FSTI9596T9798.4.300","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.300","url":null,"abstract":"The influence of hop resins on the freeze-thawing resistance of Escherichia coli K-12 IF03301 was investigated. When the freeze-thawing treatment of the strain was carried out in nutrient broth containing 0.01% of hop resins, a great decrease in the viable cell count was observed. Especially, the decrease in the count on the desoxycholate agar plate was remarkable, and no viable cells were found after 24h freezing. Further, an extension of the lag phase was observed when the strain after freeze-thawing treatment was incubated in the nutrient broth. Namely, the freeze-thawing injury to the strain was greatly enhanced by the addition of the hop resins. It was thought that the effective utilization of hop resins for hygienic control of frozen foods is feasible.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"24 1","pages":"300-303"},"PeriodicalIF":0.0,"publicationDate":"1998-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87366090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.203
Tetsuo Sato, T. Inakuma
The effect of hydrostatic pressure sterilization was investigated in tomato juice. Saccharomyces bailii and Bacillus coagulans were used as the test microorganisms added to the tomato juice. The logarithm of the time of hydrostatic pressure treatment and the logarithm of the fungicidal effect of S. bailii were directly proportional at 200 MPa, after the number of viable fungi did not change for a few minutes (at 200 MPa). When the NaCl content in tomato juice was 3% or more, the effect of NaCl on the survival of S.bailii at 200 MPa was recognized. The time before the number of viable fungi began to decrease was prolonged, and the rate of extinction was slower than with a NaCl content of 1% or less in tomato juice. In the case of the survival of B. coagulans at 400 MPa, the same result was indicated.
{"title":"Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure","authors":"Tetsuo Sato, T. Inakuma","doi":"10.3136/FSTI9596T9798.4.203","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.203","url":null,"abstract":"The effect of hydrostatic pressure sterilization was investigated in tomato juice. Saccharomyces bailii and Bacillus coagulans were used as the test microorganisms added to the tomato juice. The logarithm of the time of hydrostatic pressure treatment and the logarithm of the fungicidal effect of S. bailii were directly proportional at 200 MPa, after the number of viable fungi did not change for a few minutes (at 200 MPa). When the NaCl content in tomato juice was 3% or more, the effect of NaCl on the survival of S.bailii at 200 MPa was recognized. The time before the number of viable fungi began to decrease was prolonged, and the rate of extinction was slower than with a NaCl content of 1% or less in tomato juice. In the case of the survival of B. coagulans at 400 MPa, the same result was indicated.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"102 1","pages":"203-205"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80530954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.209
M. Yamaguchi, M. Tezuka, S. Shimanuki, M. Kishi, Yoshihiro Tukada
{"title":"Casein Phosphopeptides in Dietary Calcium Tofu Enhance Calcium Availability in Ovariectomized Rats: Prevention of Bone Loss","authors":"M. Yamaguchi, M. Tezuka, S. Shimanuki, M. Kishi, Yoshihiro Tukada","doi":"10.3136/FSTI9596T9798.4.209","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.209","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"15 1","pages":"209-212"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88429033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.199
M. Yajima, K. Nozaki, T. Takayanagi, C. Otoguro, K. Yokotsuka
Paprika extract (50 to 100 μg/ml) obtained by suspending ground paprika seeds in water, adding ethanol (50%, v/v), and then filtering the suspension, inhibited the growth of film-forming yeasts (Kloeckera, Pichia, Debaryomyces, and Candida species) isolated during the production of ume-zuke, a processed food product made by salting Japanese apricots (Prunus mume). The antimicrobial activity of the extract towards Pichia anomala was influenced by the initial number of yeast cells, as well as the temperature, pH, and sodium chloride concentration of the culture medium (ume vinegar). The inhibitory effect was cumulatively enhanced, although not synergistically, when the paprika seed extract was used in combination with either SO2, sorbic acid, thiamine dilauryl sulfate, or acetic acid. The antimicrobial activity of the extract was not influenced by the vinegar components. The extract proved to be very effective as a preservative to prevent the contamination and spoilage of ume-zuke by film-forming yeasts.
{"title":"Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds.","authors":"M. Yajima, K. Nozaki, T. Takayanagi, C. Otoguro, K. Yokotsuka","doi":"10.3136/FSTI9596T9798.4.199","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.199","url":null,"abstract":"Paprika extract (50 to 100 μg/ml) obtained by suspending ground paprika seeds in water, adding ethanol (50%, v/v), and then filtering the suspension, inhibited the growth of film-forming yeasts (Kloeckera, Pichia, Debaryomyces, and Candida species) isolated during the production of ume-zuke, a processed food product made by salting Japanese apricots (Prunus mume). The antimicrobial activity of the extract towards Pichia anomala was influenced by the initial number of yeast cells, as well as the temperature, pH, and sodium chloride concentration of the culture medium (ume vinegar). The inhibitory effect was cumulatively enhanced, although not synergistically, when the paprika seed extract was used in combination with either SO2, sorbic acid, thiamine dilauryl sulfate, or acetic acid. The antimicrobial activity of the extract was not influenced by the vinegar components. The extract proved to be very effective as a preservative to prevent the contamination and spoilage of ume-zuke by film-forming yeasts.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"112 1","pages":"199-202"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87709321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.227
A. Hashimoto, T. Kameoka
Water sorption isotherms at 298 K for six kinds of fresh vegetables (carrot, daikon (Japanese radish), eggplant, potato, pumpkin and sweet-potato) were measured using a static equilibration method over saturated salt solutions in the relative humidity range from 11.3 to 97.3%. The equilibrium moisture content data were fitted to a modified Dubinin-Astakhov (DA) equation that assumes a Weibull probability density function to the desorption probability under the adsorption potential change. The modified DA equation was confirmed to be very accurate in predicting the water sorption isotherms of the vegetables. In addition, the test vegetables could be classified into two groups by the n (one of the DA parameters) values, which denote the porous degree of the adsorbent. One group consisted of carrot, eggplant and pumpkin. Daikon, potato and sweet potato belonged to the other group.
{"title":"Water Sorption Analysis in Vegetables Using a Modified Dubinin-Astakhov Equation","authors":"A. Hashimoto, T. Kameoka","doi":"10.3136/FSTI9596T9798.4.227","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.227","url":null,"abstract":"Water sorption isotherms at 298 K for six kinds of fresh vegetables (carrot, daikon (Japanese radish), eggplant, potato, pumpkin and sweet-potato) were measured using a static equilibration method over saturated salt solutions in the relative humidity range from 11.3 to 97.3%. The equilibrium moisture content data were fitted to a modified Dubinin-Astakhov (DA) equation that assumes a Weibull probability density function to the desorption probability under the adsorption potential change. The modified DA equation was confirmed to be very accurate in predicting the water sorption isotherms of the vegetables. In addition, the test vegetables could be classified into two groups by the n (one of the DA parameters) values, which denote the porous degree of the adsorbent. One group consisted of carrot, eggplant and pumpkin. Daikon, potato and sweet potato belonged to the other group.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"128 1","pages":"227-229"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77265316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.223
K. Kimoto, Y. Kuroda, Yumiko Saito, J. Yamamoto, T. Murakami, Y. Aoyagi
In order to invesigate another function such as food in Morokheiya, the angiotensin-converting enzyme (ACE) inhibitor was extracted with 80% ethanol from the leaves of Morokheiya (Corchorus olitorious). The extract was dried, dissolved in water, defatted with ether and decolored with activated carbon. The ACE inhibitor was purified by successive ion-exchange chromatography, Amberlite IR-120B, Dowex 50W-X8 and Dowex 1-X4, respectively. The ACE inhibitor was further purified by silica gel column chromatography and finally purified and isolated by high performance liquid chromatography (HPLC) on Asahipak NH2P-50. The ACE inhibitor showed a positive ninhydrin reaction and no significant absorbance. The present ACE inhibitor was identified as Nicotianamine based on the comparative study using amino acid analyzer, TLC and capillary electrophoresis.
{"title":"Purification and Identification of Angiotensin I-Converting Enzyme Inhibitor from Morokheiya (Corchorus olitorius)","authors":"K. Kimoto, Y. Kuroda, Yumiko Saito, J. Yamamoto, T. Murakami, Y. Aoyagi","doi":"10.3136/FSTI9596T9798.4.223","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.223","url":null,"abstract":"In order to invesigate another function such as food in Morokheiya, the angiotensin-converting enzyme (ACE) inhibitor was extracted with 80% ethanol from the leaves of Morokheiya (Corchorus olitorious). The extract was dried, dissolved in water, defatted with ether and decolored with activated carbon. The ACE inhibitor was purified by successive ion-exchange chromatography, Amberlite IR-120B, Dowex 50W-X8 and Dowex 1-X4, respectively. The ACE inhibitor was further purified by silica gel column chromatography and finally purified and isolated by high performance liquid chromatography (HPLC) on Asahipak NH2P-50. The ACE inhibitor showed a positive ninhydrin reaction and no significant absorbance. The present ACE inhibitor was identified as Nicotianamine based on the comparative study using amino acid analyzer, TLC and capillary electrophoresis.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"124 1 1","pages":"223-226"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88517469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.206
W. Varanyanond
{"title":"An Improvement of Quality Preservation of Unboiled Japanese Buckwheat Noodle \"Nihon-soba\".","authors":"W. Varanyanond","doi":"10.3136/FSTI9596T9798.4.206","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.206","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"24 1","pages":"206-208"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73479966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.195
W. Varanyanond, T. Hirata, T. Ishitani
Relationship between the quality of shrimp cracker and the water activity (Aw) was studied by means of a sensory test. Crispness, odor, taste, and total acceptability decreased with the increase in water activity. Critical water activity, defined as a point where total acceptability became negative, was 0.35 Aw. Multiple regression analysis showed that crispness had great responsibility for total acceptability. Apparent breaking strength and breaking energy obtained by instrumental analysis increased with the increase in water activity within the range of 0 to 0.52 Aw. The relationship between the logarithmic value of breaking strength and the intensity of crispness indicated that the analysis of the breaking strength was a useful tool for quality evaluation of the shrimp cracker.
{"title":"Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques","authors":"W. Varanyanond, T. Hirata, T. Ishitani","doi":"10.3136/FSTI9596T9798.4.195","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.195","url":null,"abstract":"Relationship between the quality of shrimp cracker and the water activity (Aw) was studied by means of a sensory test. Crispness, odor, taste, and total acceptability decreased with the increase in water activity. Critical water activity, defined as a point where total acceptability became negative, was 0.35 Aw. Multiple regression analysis showed that crispness had great responsibility for total acceptability. Apparent breaking strength and breaking energy obtained by instrumental analysis increased with the increase in water activity within the range of 0 to 0.52 Aw. The relationship between the logarithmic value of breaking strength and the intensity of crispness indicated that the analysis of the breaking strength was a useful tool for quality evaluation of the shrimp cracker.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"64 1","pages":"195-198"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75465678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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