- Email: [email protected]
2. Food Research Program - Agriculture Canada
ABSTRACTS of Papers presented at the 32 ND Annual CIFST Conference June 4-7, 1989
rooD TECHNOLOGY EXCHANGE SYSTEM. D.M. Sidaway·
marines a ete evalue. A tous les mois, le homard a ete compare a celui vendu sur le marche par un panel de degustation. Apres un mois d'entreposage, une difference significative a ete per~ue entre le homard du marche et chacun des groupes dans 70070 des cas. L'acceptabilite du gout et de la texture du homard conserve etait constamment egale ou superieure a celle du homard du marche. Le suivi de plusieurs composantes biochimiques a egalement ete fait.
.eIf
and M. Major*, Food Development Division, Agriculture Canada 930 Carting Ave., Ottawa, Ont. KIA OC5. I 'Food 'Technology Exchange (FTE) is being developed to assist food processing i~dustry in~r~ase. the rate ?f development and iaae of new technologl~s by pr~vldmg mformatIon ~n new products Pet processes and their adoption. Central to FTE IS the prototype database, under development, that will provide easy access to Information on: Food research establishments; Food processing workers in industry, government and university; Specialized food processing equipment, with location; and Government funded food industry assistance programs. Discussion will include inhouse technical and marketing FTE projects on modified atmosphere packaging and freshness studies, irradiation update, and HACCP/ artificial intelligence for chilled food safety.
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FOOD RESEARCH PROGRAM - AGRICULTURE CANADA. M. Nazarowec-White* and E. Larmond, Research Branch, Agriculture Canada, Ottawa, Ont. KIA OC5. The mission of the Research Branch of Agriculture Canada is to improve the long-term marketability of agricultural products. The Branch conducts long-term research that will result in competitive advantage to Canadian products. Specifically the mission of the food research program is to develop and transfer information and technology that will assist the Agri-food sector in increasing the utilization and market value of commodities through improved processing efficiency, product diversification, and enhancement of food quality. There are 10 Research Branch establishments across Canada that are involved in food research. Research into inherent characteristics of a product i.e. safety, nutritional aspects and quality is done on the Central Experimental Farm in Ottawa. The research on utilization of agricultural products by commodity is at regional establishments across the country. The poster session will describe what kind of studies are being done at the establishments, who is doing the research, and the capability and activities of the food research program of Agriculture Canada. USE OF DIFFERENT MICROSCOPIC TECHNIQUES TO STUDY FRESH APPLE TISSUE. K. Lapsley*, Centre de recherches alimentaires de St-Hyacinthe, Agriculture Canada, St-Hyacinthe, P.Q.; F. Escher, Swiss Federal Institute of Technology, Zurich, Switzerland; and E. Hoehn, Swiss Federal Research Station, Wadenswil, Switzerland. Texture is an important attribute of fresh apples with structural differences contributing to perceived textural differences. The large cells, intercellular spaces, high water content, and delicate tissue present methodology problems for examination of the micro-structure by microscopy. Several microscopy and sample preparation techniques were compared, since the presence of artifacts could prevent observation of small structural differences. With conventional SEM chemical fixation resulted in less damage than by freeze-drying the tissue. Cryo-stage SEM permitted viewing of freeze-fractured tissue in the frozen, hydrated state, with freezeetching possible. With confocal scanning laser microscopy the 3D internal structure of fresh intact tissue was examined. EFFET DE LA CONSERVATION PROLONGEE DU HOMARD (Homarus americanus) VIVANT SUR LES CARACTERISTIQUES ORGANOLEPTIQUES ET BIOCHIMIQUES. J. Boyer* et F. Coulombe, MAPAQ, Gaspe GOC IRO; P. Mayzaud et L. Bernier, INRS-Oceanologie, Rimouski, P.Q. G5L 3AI. L'effet de la conservation prolonge du homard (Homarus americanus) dans des viviers a eau refrigeree et des cages sousCan. Insl. Food Sci. Technol. J. Vol. 22, No. 4, 1989
5.
AROMA AND FLAVOR OF COFFEE· A REVIEW. R.M.S. Hoekstra, EMBRAPA-CTAA, Rio de Janiero, Brazil. Over the years distinct coffee aroma and f1avor characteristics were discriminated by means of GC peak ratios. Later on, those characteristics were tentatively related to the composition of the volatile fractions. The present review reports the progresses obtained in the last decade with the contribution and combination of advanced techniques as high performance GC capillary columns MS, sensory profiles and multivariate statistics (SDA, SRA, CA, PC and Procrustes analysis). The methodology has been applied studying the effects of processing conditions as harvesting and drying, roasting and brewing and storage and packaging on the coffee aroma and f1avor quality.
6.
EVALUATION DE L'ACCEPTABILlTE DE FILETS DE MORUE PAR DEUX PANELS DE DEGUSTATEURS DE GASPE ET DE MONTREAL. G. Levesque*, M.A.P.A., Quebec, P.Q.; J. Boyer, D.R.S.T., M.A.P.A., Gaspe, P.Q.; L. WhisselCambiotti et J. Lambert, Universite de Montreal, Montreal, P.Q. Afin de comparer l'acceptabilite de la morue par un panel de degustation en region maritime (Gaspe) et un autre en region urbaine (Montreal), des filets ont ete entreposes a 2°C durant 8, 15 et 17 jours. L'etude comparative de I'acceptabilite de la saveur de filets cuits et de I'odeur de filets crus par chacun des groupes a revele que le panel de Gaspe est en general significativement plus exigeant que le panel de Montreal. Malgre ces ecarts, I'acceptabilite de la morue apres 8 jours d'entreposage est demeuree positive alors qu'apres 15 et I7 jours, elle a ete neutre ou negative pour les deux panels.
7.
FEUlLLES D'EXAMEN VISUEL ET DE CLASSIFICATION DES ASPERGES. G.J. Doyon*, E. Savoie et J. Gagnon, Centre de recherche alimentaires de St-Hyacinthe, Agriculture Canada, 3600 Boul. Casavant, St- Hyacinthe, P.Q. 12S 8E3. Le jugement de la longueur, du diametre et du degre de courbure dans le but de classifier des legumes comme I'asperge risque d'etre tres divergent d'un individu a I'autre. Jusqu'a maintenant, aucun outil n'existait pour permettre aux classificateurs de visualiser les normes d'acceptabilite. Les parametres physiques des asperges classifiees etaient alors plus ou moins homogenes. Des feuilles d'examen visuel et de classification, basees sur la morphologie des tiges, ont ete developpees pour contrer ce probleme en favorisant I'entrainement rapide et uniforme du personnel. Elles permettent aussi aux agriculteurs de diversifier les categories de classement pour des marches particuliers.
8.
HEPATIC XENOBIOTlC ENZYME INHIBITION BY CHLOROGENIC AND CAFFEIC ACIDS. D.D. Kitts* and N. Helbig, Department of Food Science, University of British Columbia, Vancouver, B.C. V6T IW5. The fact that metabolic activation of polyaromatic hydrocarbons is a prerequisite for their carcinogenicity suggests that a mechanism for reducing chemical induced cancers is to modify the enzymes that are involved in the activation process. Phenolic plant constituents, chlorogenic and caffeic acids, widely distributed in Abstract / 403
rooD TECHNOLOGY EXCHANGE SYSTEM. D.M. Sidaway·
marines a ete evalue. A tous les mois, le homard a ete compare a celui vendu sur le marche par un panel de degustation. Apres un mois d'entreposage, une difference significative a ete per~ue entre le homard du marche et chacun des groupes dans 70070 des cas. L'acceptabilite du gout et de la texture du homard conserve etait constamment egale ou superieure a celle du homard du marche. Le suivi de plusieurs composantes biochimiques a egalement ete fait.
.eIf
and M. Major*, Food Development Division, Agriculture Canada 930 Carting Ave., Ottawa, Ont. KIA OC5. I 'Food 'Technology Exchange (FTE) is being developed to assist food processing i~dustry in~r~ase. the rate ?f development and iaae of new technologl~s by pr~vldmg mformatIon ~n new products Pet processes and their adoption. Central to FTE IS the prototype database, under development, that will provide easy access to Information on: Food research establishments; Food processing workers in industry, government and university; Specialized food processing equipment, with location; and Government funded food industry assistance programs. Discussion will include inhouse technical and marketing FTE projects on modified atmosphere packaging and freshness studies, irradiation update, and HACCP/ artificial intelligence for chilled food safety.
dte
2.
3.
4.
FOOD RESEARCH PROGRAM - AGRICULTURE CANADA. M. Nazarowec-White* and E. Larmond, Research Branch, Agriculture Canada, Ottawa, Ont. KIA OC5. The mission of the Research Branch of Agriculture Canada is to improve the long-term marketability of agricultural products. The Branch conducts long-term research that will result in competitive advantage to Canadian products. Specifically the mission of the food research program is to develop and transfer information and technology that will assist the Agri-food sector in increasing the utilization and market value of commodities through improved processing efficiency, product diversification, and enhancement of food quality. There are 10 Research Branch establishments across Canada that are involved in food research. Research into inherent characteristics of a product i.e. safety, nutritional aspects and quality is done on the Central Experimental Farm in Ottawa. The research on utilization of agricultural products by commodity is at regional establishments across the country. The poster session will describe what kind of studies are being done at the establishments, who is doing the research, and the capability and activities of the food research program of Agriculture Canada. USE OF DIFFERENT MICROSCOPIC TECHNIQUES TO STUDY FRESH APPLE TISSUE. K. Lapsley*, Centre de recherches alimentaires de St-Hyacinthe, Agriculture Canada, St-Hyacinthe, P.Q.; F. Escher, Swiss Federal Institute of Technology, Zurich, Switzerland; and E. Hoehn, Swiss Federal Research Station, Wadenswil, Switzerland. Texture is an important attribute of fresh apples with structural differences contributing to perceived textural differences. The large cells, intercellular spaces, high water content, and delicate tissue present methodology problems for examination of the micro-structure by microscopy. Several microscopy and sample preparation techniques were compared, since the presence of artifacts could prevent observation of small structural differences. With conventional SEM chemical fixation resulted in less damage than by freeze-drying the tissue. Cryo-stage SEM permitted viewing of freeze-fractured tissue in the frozen, hydrated state, with freezeetching possible. With confocal scanning laser microscopy the 3D internal structure of fresh intact tissue was examined. EFFET DE LA CONSERVATION PROLONGEE DU HOMARD (Homarus americanus) VIVANT SUR LES CARACTERISTIQUES ORGANOLEPTIQUES ET BIOCHIMIQUES. J. Boyer* et F. Coulombe, MAPAQ, Gaspe GOC IRO; P. Mayzaud et L. Bernier, INRS-Oceanologie, Rimouski, P.Q. G5L 3AI. L'effet de la conservation prolonge du homard (Homarus americanus) dans des viviers a eau refrigeree et des cages sousCan. Insl. Food Sci. Technol. J. Vol. 22, No. 4, 1989
5.
AROMA AND FLAVOR OF COFFEE· A REVIEW. R.M.S. Hoekstra, EMBRAPA-CTAA, Rio de Janiero, Brazil. Over the years distinct coffee aroma and f1avor characteristics were discriminated by means of GC peak ratios. Later on, those characteristics were tentatively related to the composition of the volatile fractions. The present review reports the progresses obtained in the last decade with the contribution and combination of advanced techniques as high performance GC capillary columns MS, sensory profiles and multivariate statistics (SDA, SRA, CA, PC and Procrustes analysis). The methodology has been applied studying the effects of processing conditions as harvesting and drying, roasting and brewing and storage and packaging on the coffee aroma and f1avor quality.
6.
EVALUATION DE L'ACCEPTABILlTE DE FILETS DE MORUE PAR DEUX PANELS DE DEGUSTATEURS DE GASPE ET DE MONTREAL. G. Levesque*, M.A.P.A., Quebec, P.Q.; J. Boyer, D.R.S.T., M.A.P.A., Gaspe, P.Q.; L. WhisselCambiotti et J. Lambert, Universite de Montreal, Montreal, P.Q. Afin de comparer l'acceptabilite de la morue par un panel de degustation en region maritime (Gaspe) et un autre en region urbaine (Montreal), des filets ont ete entreposes a 2°C durant 8, 15 et 17 jours. L'etude comparative de I'acceptabilite de la saveur de filets cuits et de I'odeur de filets crus par chacun des groupes a revele que le panel de Gaspe est en general significativement plus exigeant que le panel de Montreal. Malgre ces ecarts, I'acceptabilite de la morue apres 8 jours d'entreposage est demeuree positive alors qu'apres 15 et I7 jours, elle a ete neutre ou negative pour les deux panels.
7.
FEUlLLES D'EXAMEN VISUEL ET DE CLASSIFICATION DES ASPERGES. G.J. Doyon*, E. Savoie et J. Gagnon, Centre de recherche alimentaires de St-Hyacinthe, Agriculture Canada, 3600 Boul. Casavant, St- Hyacinthe, P.Q. 12S 8E3. Le jugement de la longueur, du diametre et du degre de courbure dans le but de classifier des legumes comme I'asperge risque d'etre tres divergent d'un individu a I'autre. Jusqu'a maintenant, aucun outil n'existait pour permettre aux classificateurs de visualiser les normes d'acceptabilite. Les parametres physiques des asperges classifiees etaient alors plus ou moins homogenes. Des feuilles d'examen visuel et de classification, basees sur la morphologie des tiges, ont ete developpees pour contrer ce probleme en favorisant I'entrainement rapide et uniforme du personnel. Elles permettent aussi aux agriculteurs de diversifier les categories de classement pour des marches particuliers.
8.
HEPATIC XENOBIOTlC ENZYME INHIBITION BY CHLOROGENIC AND CAFFEIC ACIDS. D.D. Kitts* and N. Helbig, Department of Food Science, University of British Columbia, Vancouver, B.C. V6T IW5. The fact that metabolic activation of polyaromatic hydrocarbons is a prerequisite for their carcinogenicity suggests that a mechanism for reducing chemical induced cancers is to modify the enzymes that are involved in the activation process. Phenolic plant constituents, chlorogenic and caffeic acids, widely distributed in Abstract / 403