Unacceptable Product Research Articles

Residual NO−3 NO−2, carbonyl and TBA values of Turkish soudjouk manufactured by adding different starter cultures and using different ripening temperatures

No standard technologically based manufacturing method exists for dry, fermented, spicy Turkish style sausage (soudjouk) and current techniques yield techniques yield unacceptable, mostly rancid and putrid products with high levels of residual NO−3 and NO−2. A standard method of soudjouk processing was developed. Three different starter cultures (Lactobacillus plantarum, L. plantarum+Micrococcus aurantiacus, L. plantarum+M. aurantiacus+Debaryomyces hansenii) were added to the soudjouk mixture and ripened at three different temperatures (12–14, 16–18 and 20–22°C). The addition of mixed cultures significantly reduced the residual NO−3 and NO−2 levels, increased the lipid soluble carbonyl levels, and produced low thiobarbituric acid values in the ripened soudjouks. For better quality characteristics, addition of D. hansenii is advisable and a ripening temperature of 20‐22°C should be used.

Morphology and Texture of Turkey Summer Sausages

Several turkey summer sausage formulations with different proportions of mechanically deboned turkey meat (MDTM), hand deboned turkey meat (HDTM), texturized MDTM (heat denatured strands), beef fat, and structured soy protein fiber were made. The morphology was studied microscopically and related to the firmness of the product. Higher shear force values in sausages containing hand deboned meats coincided with a higher proportion of intact structural components mainly contributed by muscle fibers. The use of 100% MDTM in summer sausages resulted in a very soft and almost unacceptable product. By incorporating 65% HDTM and other ingredients with 35% MDTM, the texture was improved and judged acceptable by a taste panel.

Establishing priorities and distributing the request for proposal

The process of establishing priorities for a prospective hospital pharmacy computer system and distributing the Request for Proposal (RFP) to computer vendors is described. Priorities are established through the creation of three documents: (1) a priority list, (2) a categorized RFP, and (3) a categorized RFP extension. The priority list outlines important elements in the selection of a vendor; quality of software, reliability of software and hardware, vendor stability, costs, site requirements, expansion capability, vendor support, and system performance. The categorized RFP ranks each specific RFP item as mandatory, highly important, important, or "luxury." The categorized RFP extension ranks the nonimplementation items and is used to grade vendors on items not addressed by the RFP. Each potential vendor should be called and asked the same set of questions in order to quickly eliminate those with unacceptable products. The RFP is then distributed to vendors that qualify. This process helps determine if the system being considered has all the required functions, has reliable software and hardware, and whether the vendor is stable and capable of providing assistance during implementation and throughout the life of the product.

Influence of Postharvest Holding on Raw and Processed Quality of Machine-harvested Blackberries1

Abstract Under commercial conditions at harvest, mechanically harvested blackberries (Rubus sp.) had raw and processed quality comparable to hand-picked fruits regardless of berry temperature. However, during storage, berries machine-harvested at high temperature (36°C) deteriorated more rapidly than hand-picked berries at the same temperature. Storage of machine-harvested fruit in 20% and 40% CO2 at 20° for up to 48 hours maintained raw and processed quality. When mold counts were not excessive, the use of flavoring ingredients in the processed product resulted in acceptable products despite unacceptable raw product quality from some treatments. Use of high CO2 storage atmospheres with fruit held at 20° partially offset the need for refrigeration to reduce postharvest quality loss.

EFFECT OF PREPROCESS HOLDING ON THE QUALITY OF CANNED MAINE SARDINES

ABSTRACTThe effect of preprocess holding conditions (3 and 12% brine at 7.2 and 0.6°C) on the quality of canned sardines (Clupea harengus) was examined. The sardines appeared to have a relatively short shelf life and had to be canned within 36 hr when lightly salted (3% brine) and held at 7.2°C. At a lower temperature (0.6°C) and a higher salt concentration (12% brine) the sardines could be held up to 3 days. Low viable bacterial counts detected during storage experiments indicated spoilage not to be primarily due to bacterial activity. Sensory evaluation of the raw sardines could not be used with any accuracy to predict quality of the canned product, because raw sardines, which were still considered acceptable before canning, resulted in an unacceptable product. Of the objective quality tests performed on raw sardines (TMA, TBA, tyrosine and pH) only TMA‐N content appeared to possess high accuracy (P < 0.001) in predicting quality of the canned products.

Instrument-based detection methods for adulteration in spice and spice products – A review

Spices play an important role as flavorants, colorants, preservatives and bioactive compounds in medical, food and cosmetic applications. India is the spice bowl of the world and spice production is scattered across the country. Almost every stage of production, including cultivation, harvest, handling, storage, transportation and distribution has impact on spice quality. Adulterants are often intentionally added to fetch better market value through inferior/ unacceptable quality products. Adulterants are a concern to quality, market compliancy and food safety. Over the years, several approaches for quantitative and qualitative detection of adulterants have been developed. Though basic and simple testing methods are available to detect the presence of adulterants, instrument based techniques are often adapted to detect the adulterants quantitatively. The objective of this work is to present a detailed note on these approaches with emphasis on the various analytical techniques used in the detection and quantification of adulterants in spice and spice products.

Exaggerated grain growth and surface marking in the forming of 6061 alloy sheet

In the drop- or stretch-forming of operationa of frames of airplane parts which consisted of the heattreatable 6061 alloy sheet, unacceptable products were made many times extraordigrain growth or orange peel in materials.Sheets of six different thickness from three different manufactures were picked up and examined their tendency of grain growth and studied on the correlation between the forming process and the grain growth.It seems that the tendency of grain growth is different according to the manufacturer although the grain size (0.05mm) are almost same. The grain growth area has poor mechanical properties compared with the normal area. When the cold work is applied it must be restricted to 5% only before the solution treatment and can be made more after the treatment. The grain size becomes the maximum value when the cold work reaches 6∼7% (about 11kg/mm2 load). When the grain size exceeds 0.1mm, the surface is completely covered with the orange peel effect.