Texture of 10 kinds of cooked hamburger meat patty including frozen, retorted and hand-made was measured by penetration-compressionm ethod. The compression-deformation curves of the specimens measured were able to be interpreted by a mechanical model of four elements containing two sliders. From these curves, following parameters were calculated; breaking energy, w, apparant elasticity, K, viscosity, η, fracture force at initial stage, F₁, and fracture force at last stage, F₂. It was found that the texture of hamburger meat patty could be evaluated by three parameters such as either one of η or F₂, either one of w or F₁, and K based on rotated factor analysis of correlation coefficient matrix of the parameters. The size of minced meat granules affected the texture of hamburger meat patty, and showed a high correlation with η and/or F₂.

View full abstract

Stability of emulsion prepared by using of soybean lecithin was investigated. Better stability was obtained from the emulsion prepared by dispersing lecithin in oil phase than from that prepared by dispersing lecithin in water phase. The emulsion stability increased with an increase of the lecithin amount added in both static and dynamic tests. Of the emulsion containing more than 5% lecithin, no phase separation was observed during storage for two weeks at 25°C, moreover, it was noticed that the emulsion containing above 1% lecithin was very stable and did not break even by ultracentrifuging of 10, 100G at 30°C. Acid precipitated soybean protein increased the stability of the emulsion prepared with lecithin. Normal alcohols (C₁-C₇) also increased the stability of the emulsion and emulsions containing alcohols with higher molecular weight were more stable than those containing lower molecular weight alcohols. Higher the sodium chloride concentration, the emulsion became more unstable among samples prepared by dispersing lecithin in oil phase. On the other hand, in the case of samples prepared by dispersing lecithin in water phase, the worst stability was observed of the emulsion with lecithin content which was regarded as identical with salt content stoichiometrically. These results indicate that the electrical charge reversing caused the change of lecithin arrangement at the oil-water interface.

View full abstract

Changes in the contents of free sugar in onion bulbs of different cultivars and different production areas were investigated during storage and processing by using gas-chromatography. No significant difference was observed in the total free sugar contents among the onions of different cultivars and different production areas except early season's cultivars which showed a slightly lower content of sugar. The free sugar was mainly composed with glucose (1.7-3.2%), fructose (1.1-2.5%) and sucrose (0.7-2.6%), and the composition was somewhat different among the onions of different cultivars and different production areas. During the storage at 4-5°C, the total free suger contents gradually decreassed during the first few months but more markedly to about 30% after sprouting. The middle part of onion bulbs contained more amount of total free sugar than the other parts (middle part, 5.6→3.5%, inner part, 5.2→3.2%, outer part, 4.8→1.5%), and the total free sugar contents in the outer part decreased markedly during the storage. The changes of the sugar contents after the freeze-drying were almost negligible, but showed significant decrease after the hot-air drying, especially for sucrose. The gamma irradiation with 5-50 krad gave no appreciable effects on the total free sugar contents though it seemed to make a slight increase in the sucrose content.

View full abstract

The performance of a new screw press type juice extractor was studied with peeled fruits of Citrus Natsudaidai (Citrus natsudaidai Hayata) and Satsuma Mandarin (Citrus unshiu Mark.). The juice was collected from the extractor into three portions. The first pan received juice extracted at the lowest pressure at the first stage, the last pan received juice extracted at the highest pressure at the last stage and the middle pan received juice extracted at intermediate pressure in the middle stage. The soluble solid content, amino-nitrogen and turbidity increased in the order of the first stage, the middle stage and the last stage, but the acidity and soluble sugars were found to decrease in the same order. The concentrations of naringin, limonin and nomilin in the juice from the last stage of extraction of Citrus Natsudaidai were higher than the corresponding values from the first stage. The yield of the juice from the new type of extractor was a few percent higher than that of the In-line extractor. The amount of juice extracted from each stage expressed as a percentage of the total was 63% in the first stage, 24% in the middle stage and 13% in the last stage. It was demonstrated that the slit screen was better than the punching metal screen as far as plugging wasconcerned.

View full abstract

Chemical and organoleptic properties of Satsuma Mandarin (Citrus unshiu Marc.) juice collected from the three stages of extractor using the new type juice extractor were examined to compare them with those extracted using the In-line juice extractor. Juice from three stages of the new type of juice extractor (NT juice) had a lower acidity and higher Brix to acidity ratio compared to that extracted by the In-line juice extractor (IL juice). NT juice showed a higher a and b value on a color differential meter compared to IL juice. A visual examination revealed a darker yellow color in IL juice, and this phenomenon should be ascrived to the higher content of peeled oil in the IL juice. Hesperidin and carotenoid contents of NT juice increased from first to middle and last stages of extraction. The major volatile components of NT juice were ethanol and d-limonene. On the other hand, the major volatile components of IL juice were hydrocarbons such as d-limonene and myrcene, and terpene alcohol such as linalool. By organoleptic tests it was concluded that the juice extracted at the first stage by the new type extractor was the most acceptable, and juice from the middle stage was better than that from the last stage.

View full abstract

Using 1965-70-75 Link Input-Output Tables the characteristics and the interdependences of Japanese food industries were analysed. According to the 160 sectors tables the food industries were defined a little widely as the following 13 sectors; "Slaughtering", "Meat prepared and preserved", "Dairy products", "Vegetables and fruits canned and preserved", "Seafood preserved", "Grain mill products", "Bread and confectionery", "Sugar", "Other food products", "Prepared animal foods", "Liquor and alcoholic beverages", "Soft drinks and carbonated drinks" and "Tobacco". The amount and changes in 10 years of "Domestic product" were compared with those of "Total intermediate sectors", and the economical circumstances of each sectors were examined. To trace the rationalization of each sector, the amount of "Domestic products", number of "Employees" and "Wages and salaries" were examined each other. Using the tables of inverse matrix the relative characteristics and the interdependeces of each sector in the whole Japanese industries and in the food industries were decribed. The changes of input to 'Household consumption expenditure" of each sector were considered and the rapid increases of dependences on food industries were recongnized.

View full abstract

Using 1965-70-75 Link Input-Output Tables the energy dependences of Japanese food industries were analysed. According to the 160 sectors tables the food industries were defined 13 sectors as same as in the previous peper. Energy supplying sectors were also defined as the following 5; 'Coal', 'Petroleum refinery products', 'Coal products', 'Electric power supply' and 'Gas supply'. Eight typical industrial sectors other than the food industries, such as 'Ocean and coastal fishery products', 'Household electric appliances', 'Drinking and eating places', were selected and their energy dependences were compared with those of food industries. The detailed energy dependences were examined as follows. The total amount of energy expences of each sector was calculated and its change in 10 years and direct expense ratios based on the amount of 'Domestic products' were compared each other and with the typical 8 other sectors. The latter ratios were recognized as less than 3% and they were comparatively not so much. Between '70 and '75 it was apparently observed that the practical energy saving was taken place, since in '73 the first "Energy-shock" arose. Using the tables of inverse matrix the total energy dependences including the indirect energy expence, were calculated and compared. The amounts of 2 major energy soures; 'Petroleum refinery products', and 'Electric power supply' were compared each other in their direct expense and in their dependences. Consequently, the 13 sectors of food industries were able to be classified by the following three major energy consumption types; petroleum products (heat), electricity (mechanical movement) and emplyee (man-power).

View full abstract

Antioxidative activity of ferulate and/or synergistic effect on amino compounds were investigated. (1) Antioxidative activity of ferulate on linoleic acid was hardly recongnized but its synergistic effect on amino acids was observed, especially on L-threonine, L-histidine and L-aspartic acid. (2) A detailed comparison of antioxidative activities of peptides containing glycine or L-alanine revealed that both dipeptides showed stronger activity than other peptides and also these dipeptides showed the strongest synergistic effect on ferulate. (3) Ferulate is inferior to tocopherol in both antioxdative activity and synergistic effect on amino acids. (4) Oxidative stabilities of biscuit and fried chinese noodle were extremely improved by the addition of ferulate and glycine.

View full abstract

Chemical properties of complex lipids in seeds of persimmon, Diospyros kaki L. (3 varieties of "Fuyu", "Zenjimaru" and "Koshuhyakume") were studied by means of thin-layer, column and gasliquid chromatography. Total lipid contents in seeds of three varieties of persimmon were 0.43-0.67% and complex lipid contents in total lipids were 11.4-18.3%. Lipid composition of complex lipids were similar and consisted of cerebrosides (18.5-22.3%), acylsterylglycosides (14.1-17.9%), phosphatidylinositols (8.3-10.3%), sterylglylcosides (7.4-7.5%), monogalactosyldiglycerides (5.2-7.2%), sulfoquinovosyldiglycerides (3.7-5.3%), phosphatidyl-N, N-dimethylethanolamines (3.8-4.7%), phosphatidyl-N-methylethanolamines (2.5-4.2%) and unknown materials (27.4-30.7%). Main components were cerebrosides, acylsterylglycosides and phosphatidylinositols. Fatty acid compositions of total complex lipids, glycolipids, phospholipids, cerebrosides, acylsterylglycosides, phosphatidylinositols, monogalactosyldiglycerides, sulfoquinovosyldiglycerides, phosphatidyl-N, N-dimethylethanolamines and phosphatidyl-N-methylethanolamines were studied by gas-liquid chromatography, and 13-16 kinds of fatty acids were identified. Main fatty acids in these lipids were oleic (23.2-37.7%), palmitic (20.3-52.3%) and linolic acids (9.9-33.8%).

View full abstract

Enzymatic digestion of fish scraps by a cominercially available B. Subtilis proteolytic enzyme was investigated in bench scale production. Raw scraps of croaker and horse mackerel were slurried with an equal weight of water, and to the mixture 10% of salt was added in order to prevent decomposition during the enzymatic digestion at 50-55°C for 48hr. Continious mechanical stirring resulted in a great decrease in necessary amount of the proteolytic enzyme. When the temperature of the mixture after the enzymatic digestion was lowered to 1-3°C, fish oil came to the surface of the mixture and solidified, and fish bones precipitated at the bottom on standing. Then the oil could be separated very easily from the aqueous layer. Undisolved fish bones in the digested juice could be separated by passing through a fine mesh screen. As the refined enzymatic digest thus obiained still have unpleasant flavor, further treatment is necessary to utilize it as seasonings.

View full abstract

Dried whole krills processed in various ways are important as food materials like the peeled meat or "surimi" meat. Since their quality changes comparatively rapidly, the amount of dried krill produced is rather small. Various tests were carried out for preservation of the krills prepared on board in the Antarctic Ocean during two fishing seasons in 1977 and 1978. Two types of dried whole krills, depending on the moisture content, namely half dried (moisture content of about 30%) and fully dried (moisture content 3%) were prepared and stored in pouches separately under various conditions. The krills stored at a freezing temperature of -25°C--30°C or at room temperature in air tight pouches containing an oxygen absorbent showed satisfactory results. The krills stored at a temperature of 2°C-5°C or soaked with antioxidants (tocopherol or sodium erythorbate) gave poor results. The resisual content of pigments was found to be an indicator of the quality of the product in these experiments. Further, oxygen absorption with five levels of moisture content showed that the higher the moisture content, more rapid was the absorption of oxygen within the pouch.

View full abstract