Effect of Premortem Age and Carcass Cut On Composition of Inshore Newfoundland-Caught Harp Seal (Pagophilus Groenlandicus) Meat

ANISE OIL FOR DENATURING SKIM MILK POWDER FOR ANIMAL FEED. Beckett, D.e., W.A. McGugan and D.B. Emmons, Food Research Institute, and D. Nichols and P. Brackenridge, Dairy, Fruit and Vegetable Division, Agriculture Canada, Ottawa, Ontario K IA OC6. Anise oil was the best offour denaturants tested for ensuring that skim milk powder would be used as animal feed. Injections of2 mL quantities of anise oil by syringe needles at three points in the bag resulted in sufficient odour for detection by smelling; it remained for 3 moo It was more easily detected by taste after reconstitution. Anethole (the major compound in anise oil) was easily detected by gas chromatography; reconstituted skim milk was extracted with CH 2CI 2, followed by concentration and distillation and by chromatography on alOft x 2 mm glass column packed with IO%OV225 on Chromosorb-W-H.P., 80-100 mesh. IMPROVED METHOD FOR DETERMINING TOTAL PHENOLS OF FOODS. Berck, Ben and N.A. Michael Eskin, Department of Foods and Nutrition, University of Manitoba, Winnipeg, Manitoba R3T 2N2. The method of Eskin, Hoehnand Frenkel, J. Agric. Food Chem. 26:973-5, 1978, for determination of total phenols was improved by using TiCI. reagent, 25% w/ w in conc. HC!. Theabsorption spectra of 18 phenolic compounds present in the food chain were thus shifted from 400-440 nm to 420-460 nm, with concomitant sharpening of the absorption peaks. Amounts as small as 0.5 J.1.g phenolic compound/ mL test solution were measured. The slopes of the absorbance/ concentration curves (A/ J.1.g ratios) varied with the nature of the phenolic substance. Slope values were influenced by the number of OH groups and their relative position and configuration in the benzene ring. Based on the A/ J.1.g ratios, the compounds were placed into low, medium and high reactivity groups. Of the compounds tested, quinol and,.quercetin yielded the largest A/ J.1.g ratios (greatest sensitiv~ty), and p-O H benzoic acid the lowest. In exploratory tests with ~itrus, Texas grapefruit rind showed 2.1 mg naringin in I g samples. The method is widely applicable to the determination of phenolics in raw and processed foods. POSSIBLE BACTERIOSTATIC AGENT PRODUCTION OF ROUGH AND SMOOTH VARIANTS OF BACILLUS STEA ROTHERMOPHlLUS VAR. CA LlDOLACTlS. Blank, G. and T. Hii, Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2. Several strains of Bacillus stearothermophilus have been shown to produce a bacteriocin-like substance or thermocin which was lethal for certain thermophilic bacilli. Studies conducted with rough and smooth variants of Bacillus stearothermophilus var. calidolactis have indicated the possible presence of such an agent. Cultural studies involved in thermocin production have shown that the rough variant produces an agent capable of inhibiting the smooth. Disc assay now in progress are investigating the possible thermocinogenicity of the rough variant and the sensitivity of the smooth variant. EFFECT OF PYOVERDINEp.r. ON GROWTH OF SALMONELLA TYPHIMURlUM IN THE HEN'S EGG. Blank, G. and N. Shiwnarain, Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2. Pyoverdine, a yellow-green fluorescent, water-soluble pigment produced by Pseudomonas j7uorescens has been shown to form a stable complex with Fe". Investigations to date have established the role of pyoverdine as a siderochrome involved in the possible transport or metabolism of iron within the microorganism. The effects of pyoverdine within an active ecosystem such as a hen's egg have not been investigated. In particular, the effects of pyoverdine produced as a result of growing Pseudomonas spp. within an egg and its possible interaction with other microorganisms, primarily Salmonella. are now being investigated. EFFECT OF PREMORTEM AGE AND CARCASS CUT ON COMPOSITION OF INSHORE NEWFOUNDLAND-CAUGHT HARP SEAL (PAGOPHILUS GROENLANDICUSj MEAT. Botta, J.R., E. Arsenault and H.A. Ryan, Inspection and Technology Branch, Canada Department of Fisheries and Oceans, SI. John's, Newfoundland. Can.lnsJ. FoodSd. Technol.J. Vo1.14. No.3.July 1981

As part of a program to investigate utilization of meat recoverable from the inshore Newfoundland seal hunt, iodine number of the extracted lipid and proximate composition of meat were determined for trimmed and thoroughly washed prime cuts (flank, flipper and rump) from harp seals of five different premortem ages. Carcass cut affected mainly fat and protein content, whereas premortem age affected mainly moisture and protein content. In general, the moisture, protein and ash contents were higher and the fat content much lower than that of meat of domesticated terrestrial animals. Iodine numbers ranged from 90.07 to 144.83. STARCH ADDITIVES IN YOGURT. Brown, W.F.M., Waiter Brown Associates, 533 Arbor Road, Mississauga, Ontario L5G 2J6. Varying quantities of starch additives were added to skim and powdered milk prior to incubation using a culture mixture of Lactobacillus yorgartii. bulgaricus and acidophilus. Protein content was determined, EVALUATION OF SEVERAL SOURCES OF DIETARY FIBRE. Cadden, A-M. and F.W. Sosulski, Department of Crop Science, University of Saskatchewan, Saskatoon, Saskatchewan S7N OWO. Chemical, functional and physiological properties of sunflower heads, psyllium seeds, flax hulls, mustard hulls, wheat bran, sunflower hulls, pea hulls and microcrystalline cellulose were compared. Total amount of insoluble dietary fibre along with proportions of hemicellulose, cellulose and lignin differed greatly among fibre sources. Each source had an individualized effect on functional properties as well as on gastrointestinal function and lipid metabolism in male, weanling rats fed isofibrous diets for 3 weeks. Of the fibre sources studied, flax hulls had the greatest effect on increasing stool weight and volume, and lowering apparent digestibility coefficients. TEXTURE CONTROL OF YOGHURT FRUIT PREPARATIONS. Christensen, S.H., Department of Research and Development, Copenhagen Pectin Factory, LiIle Skensved, Denmark. Fruit preparations to be used in combination with yoghurt require a stabilizer to control fruit flotation in the jam container, texture when mixing with yoghurt and osmotic phenomena in the end product. High ester and low ester pectins are mainly used as stabilizers but optimum result requires that type of pectin is in accordance with actual pH, solids and filling temperature. The use of other hydrocolloids in combination with pectin influences texture and other properties of the product. Locust bean gum and Iota carrageenan have been found especially useful in suppressing undesired osmotic phenomena. THE EFFECTS OF AGITATION AND PSYCHROTROPHS ON THE DEVELOPMENT OF HYDROLYTIC RANCIDITY IN RA W MILK. Chung, I. and H. Jackson, Alberta Dairymen's Association Research Unit, Department of Food Science, University of Alberta, Edmonton, Alberta T6G 2N2. Samples of ra w milk were subjected to agitation treatments and inoculated with psychrotrophic bacteria to assess the impact of these parameters on the development of off-flavours upon storage. Measures recommended to prevent the deleterious effects of the two treatments on the flavour quality of milk include proper sanitation procedures at all levels of production to control the growth of psychrotrophs, and carefully controlled agitation of milk in stroage tanks to prevent creaming. RECYCLING POULTRY CHILLER WATER. Clark, B.J., RA Gallop, A.W. Hydamaka and G. Blank, Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2. Major use of potable water at the chiller-water stage of poultry processing results in the leaching of valuable muscle constituents, mainly proteins, minerals and vitamins. Recycling of poultry chiller water, under strict quality control, can suppress soluble solids losses, with gains in yield and quality, while permitting major reductions in water usage, effluents, effluent treatment needs and costs. The scientific interactions between chicken carcasses and chiller water were studied, over long periods, with intermittent partial purification of the water by filtration processes before its recyclic use. These removed the undesirable factors, such as bacteria, suspended solids,

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