CIE Color Values Research Articles

Impact of white striping on functionality attributes of broiler breast meat

The influence of white striping (WS) on the water-holding capacity (WHC) and protein functionality attributes of broiler breast meat was investigated. Boneless breast fillets (Pectoralis major) were collected from the deboning line of a commercial processing plant and categorized by WS score (normal, moderate, severe). The physical (weight, pH, CIE-color values), water-holding capacity (salt-induced water uptake, cook loss, final yield), protein functionality (solubility, emulsifying activity), and protein composition (SDS-PAGE) characteristics of the fillets were measured in three experiments. Breast meat with WS exhibited greater fillet weights, higher pH, and similar color values (L*a*b*) to normal fillets. In experiment 1, fillets were frozen-thawed prior to analysis. The WS condition reduced thaw loss, sarcoplasmic protein solubility, and the emulsifying activity of the myofibrillar proteins, but did not significantly affect salt-induced water uptake, cook loss, final yield, or myofibrillar protein solubility. In experiment 2, breast meat was analyzed fresh and after a freeze-thaw cycle. Freezing samples prior to analysis negatively influenced WHC and reduced sarcoplasmic protein solubility in both WS and normal fillets. In fresh and frozen-thawed meat, the WS condition decreased sarcoplasmic protein solubility but did not significantly alter WHC or myofibrillar protein solubility. For experiment 3, fillets were portioned into 3 sections (Location A, cranial end-ventral surface; Location B, cranial end-dorsal surface; Location C, caudal end). The effects of WS on WHC and protein solubility were dependent upon breast fillet sampling location. Fillets with WS exhibited lower salt-induced water uptake, greater cook loss, and lower sarcoplasmic protein solubility than normal fillets when sampled from location A. SDS-PAGE analysis indicated that differences in the composition of sarcoplasmic and myofibrillar protein fractions between WS and normal fillets were influenced by sampling location. These results suggest that WS diminishes the WHC and protein functionality of broiler breast meat, but demonstrate that the WS effects on these traits are not uniform throughout the breast muscle.

Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef.

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.

Bleaching Effects on Color, Chemical, and Mechanical Properties of White Spot Lesions.

The purpose of the study was to evaluate the effect of bleaching on teeth with white spot lesions. Carious lesions with standardized whiteness were produced on the buccal and lingual surfaces of human premolars by pH cycling. Specimens were subjected to four experimental conditions (n=20/group) as follows: group 1, control; group 2, caries formation followed by remineralization using fluoride-containing casein phosphopeptide-amorphous calcium phosphate (CPP-ACP; Tooth Mousse Plus, GC, Tokyo, Japan); group 3, caries formation followed by bleaching using 10% carbamide peroxide; and group 4, caries formation followed by both bleaching and remineralization. The CIE L(*)a(*)b(*) color values were measured with a spectroradiometer, the mineral content was measured with electron probe microanalysis (EPMA) on the cross-sectional surface of each specimen, and the Knoop hardness test was carried out along the EPMA scan line. Two-way analysis of variance was performed with Tukey post hoc comparison. The change in the CIE color values was not significantly different between the caries-formed (ΔE(*)=7.03) and the bleached enamel (ΔE(*)=7.60). Bleaching of the carious enamel extended the whiteness (ΔE(*)=3.38) without additional mineral loss (p<0.05). The remineralization treatment significantly increased the calcium (Ca), phosphate (P), and fluoride content of the subsurface lesion area (p<0.05). The cross-sectional microhardness values correlated well with the Ca and P content (R>0.80). Bleaching reduced the color disparities between sound and carious enamel without deteriorating the chemical and mechanical properties. The application of CPP-ACP paste enhanced mineral deposition in the subsurface lesion area of carious enamel.

Fermentative Stabilization of Betanin Content in Beetroot and Its Loss during Processing and Refrigerated Storage

Fermentation is an important processing technique that nutritionally, functionally and therapeutically enhances the quality of fresh produce apart from increasing the shelf life significantly. The present study used fermentation of beetroot by Lactobacillus plantarum and Lactobacillus delbrueckii with the intention to stabilize the betanin content and compared it with losses due to refrigerated storage and during the processing of beetroot. The betanin content was correlated with CIE color values. Refrigerated storage reduced 50% of the betanin content in 10 days, while steaming reduced 40%. Lower pH during heat treatment showed better betanin retention compared with higher pH. Fermentation of beetroot by either L. plantarum or L. delbrueckii at 4C was able to preserve betanin up to 10-15mg/100ml beetroot extract up to 32 days of refrigerated storage and ensured a safe, good quality product. Higher survival of lactic acid bacteria was seen in these samples after 32 days. Practical Applications Lactic fermentation of sugar-rich vegetables is an alternative processing method that removes the sugars, which often interfere in most processing. Fermentation offers a valuable tool to stabilize betanin in beetroot and ensure its retention during storage. Fermenting beetroot prior to pressing and extraction can ensure greater recoveries and stabilities of pigment components as shown in this study. Further, the pigments are also stable over a period of time. Understanding the mechanisms of preservation of vitamins, colors, minerals and identifying various other metabolites and nutrients in fermented foods will enable the food industry to adopt processing methods which are likely to retain maximum amounts of nutrients or enhance the nutritive value as compared with those present in fresh produce.

Evaluating the Performance of Polynomial Regression Method with Different Parameters during Color Characterization

The polynomial regression method is employed to calculate the relationship of device color space and CIE color space for color characterization, and the performance of different expressions with specific parameters is evaluated. Firstly, the polynomial equation for color conversion is established and the computation of polynomial coefficients is analysed. And then different forms of polynomial equations are used to calculate the RGB and CMYK’s CIE color values, while the corresponding color errors are compared. At last, an optimal polynomial expression is obtained by analysing several related parameters during color conversion, including polynomial numbers, the degree of polynomial terms, the selection of CIE visual spaces, and the linearization.

Comparison of meat quality of loins and butts in different two-way crossbred pigs

This study was performed to determine the quality characteristics of the loins and the butts from three different two-way crossbred pigs: Yorkshire×Landrace (YL), Yorkshire×Berkshire (YB), and Yorkshire×Chester White (YC). The pH of YB was higher than the others in loins, but lower in butts. The drip loss, cooking loss, and WHC of the YB loins were better than the others (P<0.05). YC loins had the lowest fat contents among crossbreds, while not different in butts. The shear force of YL was higher than YB or YC in both loins and butts (P<0.05). The CIE color and TBARS values of the two cuts, however, did not significantly differ by crossbred. YB and YC loins had higher content of linoleic acid (C18:2n−6), PUFA, and n−6 than the YL. Stearic acid (C18:0) and arachidonic acid (C20:4n−6) in YB loins were lower than the others (P<0.05). PUFA content of YC and YB butts was significantly higher than YL (P<0.05). Free amino acids such as alanine, arginine, aspartic acid, glycine, isoleucine, leucine, and valine in YC loins were lower than the others (P<0.05). YL loins had higher content of free glutamic acid than YB (P<0.05). YC loins had lower content of free aspartic acid than the others (P<0.05). YB butts had lower content of free alanine, histidine, and threonine than the others, while they had higher arginine (P<0.05). The meat quality parameters of the two-way crossbreds will provide basic information for pig improvement with increased meat quality.

Glucomannan, Carrageenan, Carboxymethyl cellulose 및 Transglutaminase-B 첨가가 돈육껍질결체조직 함유 돈육 패티의 품질 특성에 미치는 영향

본 연구는 glucomannan, carrageenan, carboxymethyl cellulose 및 transglutaminase-B의 0.5% 첨가가 돈육껍질 돈육껍질결체조직 함유 돈육 패티의 품질특성에 미치는 영향에 대해 알아보고자 실시하였다. 육색의 경우, 대조구와 처리구들간 유의적인 차이가 나타나지 않았다. 관능평가 또한 모든 처리구들간 유의적인 차이가 나타나지 않았다(P>0.05). 그러나 가열감량의 경우, 저장말기인 21일에 대조구에 비해 모든 처리구들에서 낮은 가열감량 값을 나타내며, 전단가 또한 저장 14일에 CMC 및 TGB 처리구들에서, 저장 21일차엔 GMN 및 TGB 처리구에서 대조구에 비해 낮은 전단가 값을 나타내었다(P<0.05). 지방산패도 결과, 저장 1일에 CAR 처리구에서 가장 높은 지방산패도 값을 보였으나, GMN, CMC 및 TGB 처리구에서 대조구에 비해 낮은 값을 나타내었다. 이러한 경향은 저장말기인 21일에 GMN 및 TGB 처리구에서 낮은 지방산패도 값으로 나타났다(P<0.05). 또한 저장 21일의 모든 처리구에서 대조구보다 낮은 휘발성염기태질소 값을 나타내었다(P<0.05). 이상의 결과를 종합하면, 돈육껍질 함유 돈육 패티에 GMN, CAR, CMC 및 TGB의 첨가는 육색과 관능평가에 영향을 미치진 못하지만, 패티의 가열감량을 줄여 연한 조직감을 형성할 것으로 판단된다. 또한 GMN 및 TGB 첨가는 저장 중 패티의 지방산패도를 억제시키며, 저장말기 휘발성염기태질소 값을 떨어뜨려 저장성 향상에 기여 할 것으로 판단된다. This study was conducted to investigate the effects of glucomannan (GMN), carrageenan (CAR), carboxymethyl cellulose (CMC), and transglutaminase-B (TGB) on the quality and storage properties of pork patties manufactured with pork skin connective tissue during 21 d of storage at <TEX>$4^{\circ}C$</TEX>. Results showed that CIE color values like lightness, redness and yellowness did not differ significantly among the pork patties. Sensory attributes also did not differ between the treatments (P>0.05). However, cooking loss was significantly lower in the group with added GMN, CAR, CMC, and TGB compared to the control at 21 d of storage. The shear force value of GMN and TGB were lower than the control at 21 d of storage (P<0.05). The pork patties added with GMN and TGB had lower thiobarbituric acid reactive substances (TBARS) values than the control at 1 or 21 d of storage (P<0.05). Volatile basic nitrogen (VBN) values of all treatment samples was lower than the control at 21 d of storage (P<0.05). Therefore, result of cooking loss suggested that the decrease in shear force in GMN and TGB were due to higher moisture retention. Also, the pork skin connective tissue with added GMN and TGB decreased lipid oxidation of pork patties.

Growth Performance, Meat Quality and Caecal Coliform Bacteria Count of Broiler Chicks Fed Diet with Green Tea Extract

This study was conducted to investigate the effect of dietary green tea extract (GTE) on the performance, carcass and gastrointestinal tract (gut) traits, caecal coliform bacteria count, and pH and color (CIE , , and ) values of the breast muscle in broilers. A total number of 600 day-old broilers (Ross 308) was allocated to three treatments with four replicates containing 50 (25 males and 25 females) birds. The dietary treatments consisted of the basal diet as the control (0GTE) and diets with GTE at 0.1 (0.1GTE) or 0.2 (0.2GTE) g/kg. Body weights and the feed intake of broilers were measured at 1, 21 and 42 days, the feed intake was measured for different periods and the feed conversion ratio was calculated accordingly. At 42 day four birds per replicate were slaughtered for the determination of carcass and organ weights, caecal coliform bacteria count, and also quality of the breast muscle. The dietary GTE increased the body weight, feed efficiency, carcass weight and dressing percentage and decreased caecal coliform bacteria count of broilers (p and values of the breast meat. Thus this product appeared to have a measurable impact on CIE color values of the breast meat in broilers. The results of the present study may indicate that the improved production results in the group with added GTE are directly connected with physiological mechanisms such as the regulation of the caecal micro-flora.

Physicochemical Changes in Hazelnut, Olive Pomace, Grapeseed and Sunflower Oils Heated at Frying Temperatures

In order to compare the thermal performances to evaluate suitability for frying, hazelnut oil (HNO), olive pomace oil (OPO), grapeseed oil (GSO) and sunflower oil (SSO) were heated for 5 h / 5 consecutive days at 175 ± 5 °C, and sampled at the end of each day. Free acidity, peroxide value, conjugated dienes, total polar materials, viscosity, and CIE color values were measured. Highest values of free acidity, conjugated dienes, total polar materials and viscosity were observed in grapeseed oil sample. GSO has reached to a very viscous state during the earlier hours of the operation; hence it is not suitable for frying. Better thermal performances have found with HNO and OPO when compared to the control oil, SSO. Therefore, both oils can alternatively be used as new frying oils effectively.

Effects of Tethering and Loose Housing on the Meat Quality of Hanwoo Bulls

This study was carried out to investigate the effects of housing system on the carcass and meat qualities of Hanwoo (Korean cattle) bulls. Fourteen 6 months-old male calves were randomly divided into two groups. The first group was individually tethered using double neck-bar tethers. The second group was collectively loose-housed in the pen. They were raised for 15 months prior to slaughter. At 24 h post-slaughter chilling, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter chilling, the M. longissimus at the 12-13 th thoracic vertebra from each carcass was collected and stored at 4±0.2°C for 7 days for meat quality analysis. There were no significant differences in dressing percentage and carcass yield index between groups. Meat from loose bulls had lower marbling score (p<0.05) and fat content (p<0.01) but higher PUFA concentration (p<0.001) than that from tethered bulls. There were no significant differences physical and sensory properties, aroma pattern, TBARS value, metmyoglobin concentration and CIE color values during refrigerated storage between groups. Compared to tethering, loose-housing bulls produced lower fat content and healthier meat without different physical properties, acceptability, and lipid and color stabilities.

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

An experiment was carried out to investigate whether variations in chill water temperature affect muscle shortening and meat quality in duck breast. Three chill water temperatures were applied to duck carcasses at 20 min postmortem for 30 min, including in ice water at 0°C, in cold water at 10°C, and in water at 20°C. Results revealed that carcass temperatures were different (P < 0.05) at 50 and 120 min of postmortem with lower temperatures at the 0°C treatment (P < 0.05). The pH over the first 24 h postmortem was not different (P > 0.05) among treatments, with the exception of 50 min postmortem. The pH of breast meat in the 0°C treatment was higher (P < 0.05) than that of 20°C treatment at 50 min postmortem (just after chilling). No other differences (P > 0.05) in pH existed among treatments. Drip loss, cooking loss, and moisture content were not different for breast meat samples that were chilled at different temperatures. Differences (P < 0.05) were found in CIE (L*, a*, and b*) color values. Lightness (L*) increased, whereas redness (a*) decreased as the chill water temperature increased. Lower yellowness (b*) was found in the breast meat samples at the 10°C chill water temperature. However, shear force, sarcomere length, and protein solubility were not different (P > 0.05) among the breast meat samples chilled at different chill water temperatures. It may be concluded that chilling duck carcasses at different temperature ranges from 0 to 20°C did not influence muscle shortening or meat quality, except in regard to breast meat color.

Effect of carbohydrate supplementation provided through drinking water during feed withdrawal on meat and liver colours in broilers

BACKGROUND:The effect of saccarose supplementation provided through drinking water during feed withdrawal on meat and liver colour was investigated in a total of 50 broilers (five floor pens with 10 broilers) at 43 days. Treatments consisted of: (1) full-fed control broilers fed the standard broiler diet and water for the full 10 h (control); (2) fasted broilers receiving only water (FW); (3) 1 g (0.01SW); (4) 2 g (0.02SW); and (5) 3 g (0.03SW) saccarose L−1 supplemented water for the 10 h. The CIE colour values representing lightness (L*), redness (a*), and yellowness (b*) were measured on raw livers, breast and thigh meats. RESULTS:Full-fed broilers had lower dressing percentage, higher abdominal fat and liver yield and lighter thigh meat coloration than the FW birds (P < 0.05). The 0.02SW and 0.03SW resulted in live shrinks that were lower (P < 0.05) than those found in FW broilers. The 0.02SW and 0.03SW resulted in liver colours that were lighter than those found in FW and 0.01SW birds but darker than from control birds (P < 0.05). CONCLUSION:It was concluded that saccarose supplementation during feed withdrawal appears to have a measurable impact on live shrink, and lightness of liver and thigh meat colour in broilers. Copyright © 2007 Society of Chemical Industry

돈육 품질인증을 위한 도체 육질점수 표준화에 관한 연구

공시재료는 도축 후 24시간 동안 <TEX>$-3^{\circ}C$</TEX> 예냉실에 보관한 후 좌등심(배최장근, longissimus dorsi muscle)을 정형한 후에 부경양돈농협 김해축산물 공판장에서 자체적으로 실시하고 있는 육질평가 항목 중 근내지방을 기준으로 1-3점 점수를 받은 등심시료를 채취하여 근내지방도가 등심의 일반성분, 육색, 이화학적 특성 및 조직적 특성에 미치는 영향을 조사하였다. 근내지방도에 따른 함유수분, 조단백질과 조회분 함량은 근내지방도 간에는 유의적인 차이가 없었다. 조지방 함량은 근내지방도 간에는 유의적인 차이가 있었으며, IMF 3 처리구가 IMF 1, 2 처리구에 비하여 유의적으로 높은 조지방 함량을 보였다(p<0.05). 근내지방도에 따른 pH 변화에서 IMF 2와 3 처리구가 IMF 1 처리구에 비하여 유의적으로 높은 pH를 보였다(p<0.05). 전단가와 가열감량은 근내지방도 간에는 유의적인 차이가 없었다. 육즙감량은 IMF 3 처리구가 IMF 2 처리구에 비해서는 낮은 육즙감량을 보였으며, IMF 1 처리구 보다는 유의적으로 낮은 육즙감량을 보였다(p<0.05). 경도(hardness)는 근내지방도가 높을수록 낮아지는 결과를 보였으며, IMF 3 처리구가 IMF 2처리구에 비하여 낮았으며, IMF 1 처리구에 비해서는 유의적으로 낮았다(p<0.05). 부착성(adhesiveness), 응집성(cohesiveness), 탄력성(springiness)은 근내지방도 간에는 유의적인 차이가 없었다. 점성(gumminess)은 근내지방도가 높을수록 낮아지는 결과를 보였으며, IMF 3 처리구가 IMF 1 처리구에 비하여 유의적으로 낮은 점성을 보였다(p<0.05). 파쇄성(brittleness)은 근내지방도간에 유의적인 차이가 없었지만 근내지방도가 높을수록 파쇄성이 낮아지는 경향을 보였다. 육색 중 명도는 근내지방도 간에 유의적인 차이가 없었으며, 적색도와 황색도는 근내지방도가 높을수록 유의적인 차이는 없었지만 약간 증가하는 경향을 보였다. 상관관계 결과 육색과 육즙감량은 다른 항목간에 정의 상관관계를 보였으며, 반면에 적색도는 단지 전단가와 경도에서만 정의 상관관계를 보였다. pH는 육색과 육즙감량간에 부의 상관관계를 보였으며, 함유수분과는 정의 상관관계를 보였다. This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at <TEX>$-3^{\circ}C$</TEX>. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness (<TEX>$CIE\;L^*$</TEX>) was not significantly different among the IMF score groups. The <TEX>$a^*\;and\;b^*$</TEX> values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.

Quality characteristics of cured ham produced from Landrace and Duroc pigs fed restricted energy diets with and without α-tocopheryl acetate or green tea catechins

T he effects of compensatory growth diets with and without antioxidant (α-tocopheryl acetate (α-TA) or green tea catechin (GTC)) inclusion on the quality characteristics of cured hams were examined. Compensatory growth diets combined periods of restricted dietary energy intake (incorporating grassmeal as a source of low metabolisable energy) followed by periods of high en- ergy intake. Landrace or Duroc pigs (n = 72) were allocated to one of six experimental diets from 21 days post-weaning to 105 kg live weight. Dietary treatment did not influence any of the ham char- acteristics examined (ham weight, cook loss, lipid oxidation or CIE colour values). Lipid oxidation, determined as 2-thiobarbituric acid reactive substances (TBARS values), and CIE colour (L*, a* and b*) values remained stable throughout refrigerated storage. Brine solution additives may have contributed to oxidative stability and masked any dietary effects. In contrast, breed significantly affected ham quality. Lipid oxidation was lower in hams from Duroc pigs. Redness (a* values) was more intense in Landrace hams than equivalent Duroc samples. No differences were observed between breeds for CIE L* and b* values or percentage cook loss. The quality characteristics of cured hams were influenced to a greater extent by breed than by dietary intervention through com- pensatory growth. Inclusion of α-TA or GTC did not affect the quality or storage stability of cured hams.

Physicochemical changes induced in carp ( Cyprinus carpio) fillets by high pressure processing at low temperature

Raw carp fillets ( Cyprinus carpio) were vacuum packed and pressurized at 100, 140, 180 and 200 MPa at 4 °C for 15 and 20 min, and then monitored for changes in the lipid fraction, color and electrophoretic profiles. The values of thiobarbituric acid (TBA) reactive substances in the samples increased with pressure and pressurization time. Similar results were obtained for free fatty acids (FFA) levels formed as a result of pressure treatment. The CIE color values, i.e., L ⁎ (lightness), a ⁎ (redness) and b ⁎ (yellowness) of the carp fish fillets also increased with pressure and pressurization time, and the results obtained attest to the importance of establishing treatment conditions for various fish species when processing these food products in order to minimize changes in their appearance and flavor characteristics. Industrial relevance High pressure processing is finding increasing use in the food industry because of its relative advantages versus other food processing methods in eliciting minimal changes in the flavor and nutritional qualities of the final product. High pressure treatment is able to achieve this via its effects on the two causative agents of food spoilage, namely autolysis as well as microbial growth and metabolism. High pressure processing has been used commercially to produce food products such as raw oysters, guacamole, and ham and fruit juices in the US; and to produce jams, jellies, fish and meat products, salad dressing, ham, fruit juices and yogurt in Europe and Japan. However, in spite of the notion that high pressure processing results in minimal changes in food products, it is also common knowledge that the technology induces important changes in the texture and appearance of raw fish would be influenced by temperature at which the pressurize treatment was conducted. This paper illustrates the changes induced in raw carp flesh by pressurization at different temperatures.

Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat

1. An experiment was conducted to assess the effect of tetrasodium pyrophosphate and sodium bicarbonate on colour and sensory attributes of pre- and post-chilled breast meat. 2. Three groups of 6 halves of breasts (pre-chill) immediately after slaughter were treated with 3% tetrasodium pyrophosphate, 3% sodium bicarbonate in 2% NaCl or 2% NaCl alone (control); the remaining 6 halves (post-chill) were stored overnight at 4°C and then treated similarly. Both the pre- and post-chill samples were held at 4°C for 24 h and pH, water holding capacity, cooking loss, CIE colour values and sensory attributes were recorded. 3. Chilling had few effects on the meat characteristics measured in this study. 4. Treatment with phosphate and bicarbonate increased pH in both the pre- and post-chill groups. Treated breasts exhibited lower L* and higher a* value (more red) than controls. 5. A sensory evaluation study revealed improvements in colour and other sensory attributes of cooked broiler breast meat in all treated samples compared to the control. 6. The findings suggest that tetrasodium pyrophosphate and sodium bicarbonate, when injected post mortem, will have beneficial effects on several physico-chemical (pH, colour, WHC %, cooking loss) and sensory attributes of broiler meat. However, phosphate had a smaller effect than bicarbonate.

EFFECTS OF SESAME LIGNAN EXTRACT ON LINOLEIC ACID, LIPID OXIDATION, COLOR AND TEXTURAL PROPERTIES OF GROUND PORK, AND SAUSAGE PRODUCTS

ABSTRACTSesame lignan extract was prepared from roasted sesame oil and added at 0.02, 0.05, 0.10 and 0.20% (w/w) to linoleic acid and ground pork products. Cooked ground pork containing more than 0.02% of lignan extract showed TBA values lower than those containing butylated hydroxyanisole (BHA) during storage. Sausages containing 0.05% of lignan extract had lower thiobarbituric acid (TBA) values when stored at 4C for 14 days; they also showed higher CIE color values than the control meat sample (P &lt; 0.05). There were no differences in textural properties such as hardness, cohesiveness and chewiness between the control and the sausages containing lignan extract when determined by Instron Testing Machine. Thus, lignan extract prepared from roasted sesame oils was highly antioxidative when used in cooked ground pork at &gt; 0.02% or in sausages at &gt; 0.05%.

TARKIANITE, (Cu, Fe)(Re, Mo)4S8, A NEW MINERAL SPECIES FROM THE HITURA MINE, NIVALA, FINLAND

Tarkianite, a new mineral species of ideal composition (Cu,Fe)(Re,Mo)4S8, was recently discovered in sulfide concentrate from the Hitura Ni–Cu–PGE mine, Nivala, western central Finland. It is associated with pyrrhotite, pentlandite, valleriite, chalcopyrite, cubanite, mackinawite, chromite, and the PGE minerals sperrylite, michenerite, irarsite, froodite and hollingworthite. It is black, opaque with a metallic luster, a black streak, and is brittle with an irregular fracture. VHN15 is in the range 537–584, which corresponds to a Mohs hardness of 5½ to 6. Under reflected plane-polarized light, the mineral is light brown-gray and isotropic. The CIE color values (illuminant C) are: x 0.314 (air), 0.315 (oil); y 0.321 (air), 0.323 (oil) Y: 38.9 (air), 21.7 (oil); d: 575 (air), 573 (oil); Pe%: 2.1 (air), 3.2 (oil). The measured values of reflectance in air and oil for a single grain, respectively, are 38.02, 20.91 (470 nm), 37.87, 21.76 (546 nm), 39.18, 21.84 (589 nm), 39.30, 22.12 (650 nm) and values for 400–700 nm are

Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat

Turkey breast muscles were aerobically or vacuum packaged, irradiated at 0, 2.5, or 5.0 kGy using a Linear Accelerator (electron beam), and stored at 4°C. The CIE color values, reflectance scan, oxidation-reduction potential (ORP), production of gaseous compounds, and lipid oxidation of samples were determined at 0, 1, and 2 weeks of storage. Absorption spectra of sample drips were determined at 1 week of storage. Irradiation increased the a-value of both aerobically and vacuum-packaged turkey breast, but vacuum-packaged meat had stronger intensity than the aerobically packaged. The increased redness in vacuum-packaged meat was stable during the 2 weeks of storage. The production of CO in meat, which can bind to myoglobin as a sixth ligand, was proportional to irradiation dose. The ORP was decreased by irradiation, but was increased during storage. The ORP and lipid oxidation values were lower in vacuum-packaged than those in aerobically packaged turkey breast. Therefore, increased a-values in irradiated turkey breast should be caused by the decreased ORP and heme pigment-CO ligand formation. The absorption spectra of meat drip also showed that the peak wavelengths of irradiated turkey breast were similar to that of the CO-myoglobin.

EFFECT OF BLENDING ON SENSORY ODOR PROFILE AND PHYSICO‐CHEMICAL PROPERTIES OF SELECT VEGETABLE OILS

ABSTRACTEdible oils of common use in households are mainly of vegetable origin. The present trend of globalization and emphasis on nutritional enrichment has led to the exploration of usage of blended oils. Binary blends studied in this work consisted of 80% base oil (mustard, groundnut and sunflower oil) and 20% blending oil (sesame, refined palm and rice bran oil). The sensory odor profiling of base oils, namely sesame blending oils and their blends was monitored by Sniff test method. The characteristic notes of mustard oil were more of sulfury, pungent and sour while that of palm oil was more husk‐like; sesame oil, seedy and earthy notes; rice bran oil was branny, earthy and groundnut oil more nutty, and had a fresh oil‐like note on the profilogram. Profilogram of blends showed a decrease in the intensities of dominating notes of the base oils. The color measurement of blended oils showed variation in L*, a*and b*values with a+(redness) for refined palm oil blends, b+(yellowness) for sesame and mustard oil blends and a‐(greenness) for rice bran oil blends. The sensory color perception values and CIE color values for L*, a*and b*were negatively correlated for lightness (L*) and sensory redness color values (r=‐0.67; p&lt;0.05), while a positive correlation existed between a*and sensory redness values (r=0.72; p&lt;0.05). The apparent viscosity of the oil blends indicated a pseudoplastic shear thinning behavior. The apparent viscosity of the base oils increased when blended with sesame or rice bran oil, while it decreased upon blending with refined palm oil.