Influence of thickeners on the fragmentation of fish meat sausage by mastication

The influence of food thickeners (potato starch, guar gum, and xanthan gum and deionized water) on the breakdown of solid food was numerically analyzed, and an investigation was made into the cumulative size distribution of food fragments, textural properties, sensory evaluation and maximum transit velocity of a bolus in the pharynx.The results suggest that evaluating the breakability into small pieces was easily influenced by the addition ratio of the dispersion medium. However, in respect of the destruction process for the solid body, each sample was more strongly affected by the type of the dispersion medium than by the addition ratio of this medium.The destruction process was strongly influenced by the history of the breakdown caused by mastication when a liquid dispersion medium was added to the solid. However, when a high-viscosity sol was added to the solid, the destruction process was random and not affected by any history.     

Influence of Thickeners on the Fragmentation of Fish Meat Sausage by Mastication

The influence of food thickeners (potato starch, guar gum, and xanthan gum and deionized water) on the breakdown of solid food was numerically analyzed, and an investigation was made into the cumulative size distribution of food fragments, textural properties, sensory evaluation and maximum transit velocity of a bolus in the pharynx.

The results suggest that evaluating the breakability into small pieces was easily influenced by the addition ratio of the dispersion medium. However, in respect of the destruction process for the solid body, each sample was more strongly affected by the type of the dispersion medium than by the addition ratio of this medium.

The destruction process was strongly influenced by the history of the breakdown caused by mastication when a liquid dispersion medium was added to the solid. However, when a high-viscosity sol was added to the solid, the destruction process was random and not affected by any history.     

Factors affecting food comminution during chewing in ruminants: a review

A review is presented of the chewing effectiveness of herbivorous mammals dealing with the relationship between food comminution (i.e. reduction of particle size), morphological features of teeth, chewing behaviour (i.e. time spent chewing and chewing rate), and the chemical and physical properties of plant tissues. Chewing is the main food processing mechanism in herbivores, increasing the surface/volume ratio of the food, which is a key factor affecting the efficiency of digestion and, therefore, body condition, reproductive success and life history. Chewing effectiveness (CE) is defined as the reduction of a pre-determined amount and particle size of a given food after a known, but not necessarily determined, number of chews. The two main animal-centred factors influencing CE are tooth effectiveness and chewing behaviour. The most frequently used predictors of tooth effectiveness are molar occlusal surface area, molar occlusal contact area (defined as any surface of the upper and lower teeth in or near contact during occlusion) and the length of the enamel cutting edges of the occlusal surface. There is expected to be a direct positive relationship between the predictors of tooth effectiveness and chewing effectiveness. Chewing behaviour has particular importance to food particle reduction in ruminants, because they spend long periods chewing during both initial ingestion and ruminating. The majority of studies find significant unexplained variance when CE is predicted using tooth features or chewing behaviour parameters. There is also little agreement as to what is the key morphological factor determining tooth effectiveness, or what is the relationship between tooth effectiveness and chewing behaviour. The type, maturity stage and physical presentation of the food also contribute to the final particle size after food has been chewed, because of the involvement of the concentration of chemical components of the cell walls (acid detergent and neutral detergent fibres, lignin) and the architectural structure of the plant tissues in particle breakdown. The relationships between body mass and tooth effectiveness, chewing behaviour and CE are also discussed.     

Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches

The physico-chemical, morphological, thermal, pasting, textural, and retrogradation properties of the starches isolated from four traditional Taewa (Maori potato) cultivars (Karuparera, Tutaekuri, Huakaroro, Moemoe) of New Zealand were studied and compared with starch properties of a modern potato cultivar (Nadine). The relationships between the different starch characteristics were quantified using Pearson correlation and principal component analysis. Significant differences were observed among physico-chemical properties such as phosphorus content, amylose content, swelling power, solubility and light transmittance of starches from the different potato cultivars. The starch granule morphology (size and shape) for all the potato cultivars showed considerable variation when studied by scanning electron microscopy and particle size analysis. Starch granules from Nadine and Moemoe cultivars showed the presence of large and irregular or cuboid granules in fairly high number compared with the starches from the other cultivars. The transition temperatures (T_o; T_p; T_c) and the enthalpies (ΔH_gel) associated with gelatinization suggested differences in the stability of the crystalline structures among these potato starches. The Moemoe starch showed the lowest T_o, while it was higher for Tutaekuri and Karuparera starches. Pasting properties such as peak, final and breakdown viscosity and texture profile analysis (TPA) parameters of starch gels such as hardness and fracturability were found to be higher for Nadine and Huakaroro starches. The Nadine and Huakaroro starch gels also had lower tendency towards retrogradation as evidenced by their lower syneresis (%) during storage at 4 °C. Principal component analysis showed that the Tutaekuri and Nadine cultivars differed to the greatest degree in terms of the properties of their starches.     

GRAPES: A METHOD AND A SAS® PROGRAM FOR GRAPHICAL REPRESENTATIONS OF ASSESSOR PERFORMANCES

GRAPES computes individual and global analyses of variance for sensory profiling data, consisting of several sessions in which all the panelists gave scores to all the products for a number of attributes. The fitted model takes into account the session effect. GRAPES summarizes the results by means of graphical assessor scatterplots which allow to check and to compare panelist performances, such as the way of using scale, the reliability, the discrimination power and the agreement with the panel. In addition, GRAPES detects the outliers for each of these criterion. The usefulness of GRAPES for the panel leader will be demonstrated using texture and flavor profiling of 4 restructured steaks by 12 assessors for 15 attributes. The SAS® program GRAPES, available by e-mail from the author, requires the SAS/BASE®, SAS/STAT®, SAS/GRAPH® and SAS/IML® softwares.     

Differences in patches of retention among leaves,woods and small litter particles in a headwater stream: the importance of particle morphology

The location of retention in the channel can influence invertebrate assemblage and breakdown processes associated with a litter particle in heterogeneous streams. We previously identified four types of litter patches that formed on riffles or different locations in pools (middle, edge, alcove), and demonstrated that middle patches had higher litter processing rates than the other patches. In this study, we examined differences in retention on the four patch types among leaves, woody materials and small litter particles, and among leaves of different sizes, by sampling natural and manipulated litter particles that were newly retained. Proportionally more woody materials, leaf pieces (16–50 mm) and particulate organic matter (1–16 mm) than leaves (>50 mm) were retained on middle patches, while proportionally more leaves than the other litter particles were retained on riffle and edge patches. The retention pattern of leaf species with different leaf sizes and a released experiment of leaf particles revealed that proportionally more leaf particles with smaller sizes were retained on middle patches. The flexibility, shape and dryness of litter particles also seem to affect the location of retention in the channel. These results suggest that the morphology of litter particles have the potential to affect the biological use and breakdown of litter particles through determining the location of retention within the channel. The size of leaves and processes that alter leaf size may have important roles on the breakdown and utilisation by invertebrates in these heterogeneous streams.     

Physical Property Changes in Raw and Roasted Almonds during Gastric Digestion In vivo and In vitro

The rate of almond breakdown during gastric digestion may be influenced by structural changes that occur during roasting. The primary objective of this study was to investigate in vivo physical property changes of raw and roasted almonds during gastric digestion, using the growing pig as a model for an adult human. Seventy two male pigs were fed a meal of raw or roasted almonds and digested samples were taken 20, 60, 180, 300, 480, and 720 min after meal consumption from the proximal and distal stomach regions. Particle size distribution, rheological flow behavior, and textural attributes of gastric digesta were measured. Particle size distributions were fit to the Rosin-Rammler function to determine the median particle diameter (x₅₀) and distribution spread (b) parameters. Median particle diameter was statistically influenced by stomach region (p?<?0.0001). Evidence of gastric sieving was observed by an increased median particle diameter and narrower distribution spread in the distal region. To elucidate on textural changes of diced almonds during digestion, an in vitro study was conducted in a static gastric environment. Results indicated that a majority of textural changes occurred during the first hour of digestion, a trend unobserved in the in vivo trial. No significant differences in physical property changes were observed between raw and roasted almonds during gastric digestion in vivo as measured by particle size distribution, textural attributes, and rheological flow behavior. This suggests that raw and roasted almonds break down at a similar rate in the gastric environment.     

An optimization model for mastication and swallowing in mammals.

Mammalian mastication is a process combining simultaneous food comminution and lubrication. The initiation of swallowing, which is voluntary, has been thought to depend on separate thresholds for food particle size and for particle lubrication. Instead of this duality, we suggest that swallowing is initiated when it is sensed that a batch of food particles is binding together under viscous forces so as to form a bolus. Bolus formation ensures that when the food mass is swallowed, it will pass the pharyngeal region safely without risk of inhaling small particles into the lower respiratory tract. Crucial for bolus formation is food particle size reduction by mastication. This allows the tongue to pack particles together tightly by pressure against the hard palate. A major function of salivation is to fill the gradually reducing spaces between particles, so increasing viscous cohesion and promoting bolus formation. If swallowing is delayed, excessive saliva floods the bolus, separating particles and reducing cohesion. Swallowing then becomes more precarious. Our model suggests that there is an optimum moment for a mammal to swallow, defined in terms of a peak cohesive force between food particles. The model is tested on human mastication with two foods, brazil nut and raw carrot, which have very different particle size breakdown rates. The peak cohesive force is much greater with brazil nuts but both foods are predicted to be swallowed after similar numbers of chews despite the very different food particle size reductions achieved at that stage. The predicted number of chews to swallow is in broad agreement with published data.     

EVALUATION OF RANGE-GRAZED AND CONCENTRATE-FEDBEEF BY A TRAINED SENSORY PANEL, A HOUSEHOLD PANEL AND A LABORATORY TEST MARKET GROUP

A trained sensory panel and a household panel evaluated leaner range-grazed and higher grading concentrate-fed beef for sensory characteristics. The findings were compared to those from a laboratory test market study designed to determine the consumer appeal of branded range-grazed beef when compared to concentrate-fed beef. Broiled steaks from concentrate-fed steers were scored more flavorful, more tender, more juicy and more desirable overall than those from range-grazed steers by the trained sensory panel and by the household panel. In the laboratory test market study steaks from range-grazed steers were nearly equal in acceptance to those from concentrate-fed steers because consumers, although accustomed to concentrate-fed beef in their marketplace, compromised palatability for meat they perceived to be leaner and more healthful.     

西藏两种裂腹鱼鱼肉质构特征比较分析

巨须裂腹鱼Schizothorax macropogon和双须叶须鱼Ptychobarbus dipogon是雅鲁藏布江特有的重要经济鱼类, 具有多种人体必需脂肪酸, 营养价值高, 但其组织结构和内部性状可直接影响口感。为明确西藏2种裂腹鱼鱼肉的质构特征差异, 保护西藏裂腹鱼资源及其合理开发利用, 采用质地多面剖析法(TPA)分析了西藏雅鲁藏布江日喀则江段和林芝江段的2种裂腹鱼(巨须裂腹鱼、双须叶须鱼)的12项鱼肉质构特征指标, 主成分分析(PCA)表明雅鲁藏布江林芝江段双须叶须鱼鱼肉质构特征较日喀则江段2种裂腹鱼及林芝江段巨须裂腹鱼存在较大差异。析因分析表明可将雅鲁藏布江2种裂腹鱼鱼肉质构特征归纳为硬度、克服鱼肉表面与接触物吸引力及收缩性等3大类4个主成分指标, 前4个主成分累计方差贡献率达81.472%, 可将这3大类4个主成分指标作为雅鲁藏布江裂腹鱼鱼肉质构特征的主要判定参数。研究为后续合理开发利用雅鲁藏布江不同江段的裂腹鱼类提供科学数据。     

Textural evaluation of rice cake by chewing and swallowing measurements on human subjects

The difficulty in masticating and swallowing rice cake was quantified. Healthy subjects ate pieces of rice cake (9 g and 3 g) and a modified product (9 g). We used electromyography to measure the activity of the jaw-closing and -opening muscles during chewing, as well as the suprahyoid muscle activity, laryngeal movement, and sound during swallowing. The smaller the rice cake, the shorter the mastication time, the fewer the number of chews, and the less the jaw-closing muscle activity. A modified rice cake product (9 g) was consumed with less mastication effort than the standard rice cake (9 g) and with the same effort as the standard (3 g). Both the sample amount and texture influenced mastication, although neither factor caused a significant difference in swallowing characteristics. These observations suggest that swallowing was induced when the bolus properties became suitable for swallowing, as healthy subjects could adjust their mastication technique according to the food amount and texture.     

Cutmarks andpost-mortem striations in fossil human teeth

A sample of 24 teeth from 10 human fossils have been examined by Scanning Electron Microscope. Large striations attributable to feeding behavior (dental cutmarks) and/or topost-mortem damage have been found in five of the specimens (Broken Hill, Tabun I, Skhul 4, La Quina 5 and Malarnaud). At high magnification, it is possible to observe differences between the internal morphology of these structures andpost-mortem striations that were probably inadvertently made during the process of study and cleaning the fossil remains. Cutmarks can be related to the behavior of placing meat or other matter between the anterior teeth while cutting pieces of it with a stone tool. The presence of this type of scratching on the enamel surface of teeth might be indirectly used as indicative of meat consumption.     

Process Analytical Technology: Application to Particle Sizing in Spray Drying

The purpose of this research was to explore the possibility of employing PAT for particle sizing during spray drying with the use of an in-line and at-line laser diffraction system. Microspheres were made using maltodextrin and modified starch as wall material and size results obtained using PAT compared with those determined with off-line laser diffraction and light microscopy. Median particle size results were highest for in-line laser diffraction, followed by at-line and off-line laser diffraction and finally light microscopy. This was due to the presence of agglomerates which were measured as discrete microspheres in the in-line set-up. At-line and off-line laser diffraction gave results more closely correlated with individual microsphere sizes due to agglomerate breakdown during the measurement process. Light microscopy allowed direct observation of the particle morphology, however, its use for particle sizing was tedious and sample size was much smaller compared to laser diffraction. Although PAT was found to be an efficient and convenient tool, careful data interpretation was needed taking into account the cohesiveness of the material measured. The at-line set-up appeared to be more suitable in this particular application.     

DEVELOPMENT OF AN ACCEEPTABILITY CONSTRAINT FOR A LINEAR PROGRAMMING MODEL IN FOOD FORMULATION

Control of a product's market acceptability can be a difficulty when using linear programming models in food formulation. The development of an acceptability constraint was demonstrated for a linear programming model used for the formulation of fresh turkey bratwurst, a coarse ground type sausage. Development was in two stages. First, an experimental design and in-house panel determined quantitative relationships between the product's textural attributes and turkey meat ingredients. Second, the product toughness relationship was utilized to develop three formulations with different levels of toughness. These formulations were market tested using the acceptor set size as the measure of market acceptability. A relationship between product toughness and acceptor set size was determined, into which was substituted the toughness f (ingredients) relationship. This yielded acceptor set size as a f (ingredients) that was added to the least cost linear programming model in the form of an acceptability constraint.     

Genetic characterization of spoilage pseudomonads isolated from retail-displayed beef

Aim:  This study genetically characterized Pseudomonas isolated from beef using the random amplification of polymorphic DNA (RAPD) method and correlate predominant genotypes with spoilage changes.
Methods and Results:  Pseudomonads were recovered from beef loins and steaks on days 0, 2, 4, 6, 8 and 10. A total of 309 pseudomonads were grouped into 50 RAPD types (>85% similarity). One major RAPD type contained 45% of the isolates comprising 71%, 45%, 31%, 35%, 50% and 37% of isolates from days 0, 2, 4, 6, 8 and 10, respectively, from steaks and 48% of the isolates recovered from beef loins. Nineteen RAPD types consisted of isolates that were shared between more than two sampling times, whereas the remaining 31 types were unique to one particular time.
Conclusions:  A genetically diverse Pseudomonas population was present on the loins and steaks at each sampling time. Although pseudomonads associated with beef loins were transferred to the steaks prepared from it, a genetically diverse Pseudomonas population emerged during the retail display.
Significance and Impact of the Study:  Information about the heterogeneous nature of Pseudomonas recovered from meat would help understanding the spoilage owing to predominant strains. The meat industry can use the knowledge to develop control strategies for prevalent spoilage strains.     

Spatial anisotropies and temporal fluctuations in extracellular matrix network texture during early embryogenesis

Early stages of vertebrate embryogenesis are characterized by a remarkable series of shape changes. The resulting morphological complexity is driven by molecular, cellular, and tissue-scale biophysical alterations. Operating at the cellular level, extracellular matrix (ECM) networks facilitate cell motility. At the tissue level, ECM networks provide material properties required to accommodate the large-scale deformations and forces that shape amniote embryos. In other words, the primordial biomaterial from which reptilian, avian, and mammalian embryos are molded is a dynamic composite comprised of cells and ECM. Despite its central importance during early morphogenesis we know little about the intrinsic micrometer-scale surface properties of primordial ECM networks. Here we computed, using avian embryos, five textural properties of fluorescently tagged ECM networks--(a) inertia, (b) correlation, (c) uniformity, (d) homogeneity, and (e) entropy. We analyzed fibronectin and fibrillin-2 as examples of fibrous ECM constituents. Our quantitative data demonstrated differences in the surface texture between the fibronectin and fibrillin-2 network in Day 1 (gastrulating) embryos, with the fibronectin network being relatively coarse compared to the fibrillin-2 network. Stage-specific regional anisotropy in fibronectin texture was also discovered. Relatively smooth fibronectin texture was exhibited in medial regions adjoining the primitive streak (PS) compared with the fibronectin network investing the lateral plate mesoderm (LPM), at embryonic stage 5. However, the texture differences had changed by embryonic stage 6, with the LPM fibronectin network exhibiting a relatively smooth texture compared with the medial PS-oriented network. Our data identify, and partially characterize, stage-specific regional anisotropy of fibronectin texture within tissues of a warm-blooded embryo. The data suggest that changes in ECM textural properties reflect orderly time-dependent rearrangements of a primordial biomaterial. We conclude that the ECM microenvironment changes markedly in time and space during the most important period of amniote morphogenesis--as determined by fluctuating textural properties.     

Leaf breakdown patterns in a NW Italian stream: Effect of leaf type, environmental conditions and patch size

We studied the decomposition process and macroinvertebrate colonisation of leaf packs to determine to what extent leaf consumption and invertebrate abundance depend on the pollution level, season, leaf type and patch size. We exposed 400 leaf packs made of two leaf types, alder and chestnut, at two sites of the Erro River (NW Italy) with different environmental alteration levels. Leaf packs were set out as three patch sizes (alone, or in groups of 6 or 12). A first experiment was carried out in winter and a second in summer. Leaf packs were retrieved after 15, 30, 45 and 60 days of submersion to determine the leaf mass loss and to quantify the associated macroinvertebrates. Natural riverbed invertebrates were collected in the same areas. Patch size, season, leaf type and pollution level significantly affected mass loss. The breakdown process was faster for alder leaves, during summer, at the unpolluted site, and in smaller patches. Leaf type and patch size did not affect macroinvertebrate density and richness, but the highest taxon richness was found in winter and at the unpolluted site. There were more shredders and predators than in the natural riverbed. Our study supports two recent ideas regarding leaf processing in streams: that patch size influences the leaf breakdown rate and that the breakdown rate can be used to evaluate water quality and environmental health.