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Improved quality characteristics and higher yield can be obtained through the use of NaCl and sodium tripolyphosphate (STPP) in needle injection of pork loins, according to research into how varying levels of NaCl and STPP concentrations influences the physical and textural characteristics of whole, boneless pork loins. It was found that neither NaCl nor STPP alone influence predicted expressible moisture of head or tail portions. Marination of whole, boneless pork loins using needle injection has considerable potential for meeting consumer demand.

The amount of total pectinesterases (PE) and thermostable PE (TS-PE) varies significantly in the juices extracted from different citrus fruit cultivars. This is probably due to the lack of centrifugation in the extraction process. The total PE and TS-PE content is unaffected by the conventional quality control factors. Total PE and TS-PE are positively related when expressed on the basis of pulp or soluble solids. Cloud loss during the quality time span of the fresh juice is high due to the presence of TS-PE.

A torsion test and sodium dodecyl sulfate were used to assess the physiochemical characteristics of surimi after preincubation at 25-50 degrees centigrade, and of beef myofibrils at 25-60 degrees centigrade, for up to 8 hours before cooking at 80 degrees centigrade for 20 minutes. The shear stress and true shear strain of beef myofibrils were less responsive to pH changes than those of surimi. The greatest gel strength was identified at pH6 for beef myofibrils, and approximately pH7 for surimi. The surimi revealed an optimum setting effect at 25 degrees centigrade, but the myofibrils revealed no setting effect at any of the preincubation temperatures studied. Beef myobrils, when integrated into surimi, lowered the shear stress and true shear strain values.

Three samples of orange juice stored at 4 degrees Centigrade, were compared on the basis of their microbial, enzymatic and chemical content. The first was non-pasteurized, the second was lightly pasteurized against vegetative micro-organisms and the third was fully pateurized against the heat stable isozome of pectinesterase. Unpasteurized juice did not benefit from oxygen-barrier packaging, whereas lightly and fully pasteurized juices in barrier cartons had lower microbial counts, greater ascorbic acid retention and an apparent slowing of cloud loss by the third week of storage, till which time the microbial, cloud, sugar and ascorbic acid values for the last two samples remained the same.

Densitometry was applied to the polymerization of beef actomyosin, induced by the addition of transglutaminase, to study the relative intensity after sodium dodecyl sulfate polyacrylamide gel electrophoresis suggested that bands with polymerized myosin rose to 20.7 plus or minus 3.5% from 10.1 plus or minus 2.2%, while the myosin monomer band fell to 13.0 plus or minus 2.7% from 20.9 plus or minus 3.4%. The reaction time prolonged to 120 minutes from 10 minutes at 35 degrees centigrade. The gelation of the actomyosin was achieved by the polymerization of actomyosin induced by transglutaminase.

Strawberry halves infused with Valencia orange pectinmethylesterase (PME) under vacuum at room temperature and blotted onto pectin paper and stained for activity is reported. The activity of PME infused fruit under vacuum for 15 minutes was found to be twice that of noninfused control or water-infused control.

The interactions of proteins and polysaccharides affect the macroscopic properties of food, such as stability, texture, viscosity and mouthfeel. The study of the interaction of pectins with milk proteins at low pH is important for optimizing product information.

The study focuses on evaluating the contribution of serum soluble factors in clarification of juices and the possible role of electrostatic interactions in cloud stability of soluble and insoluble juice components. It was found that soluble in ultracentrifuged serum (UCS) and in pulp-free juice (PFJ) proteins are involved in clarification and the role of pectinmethylesterase (PME) in cloud stability is not limited to the cloud de-stabilization by de-esterification of pectin.

Results of usage of thermolabile pectinmethylesterase and pectinmethylesterase-pectin complexes for clarification of citrus juice are discussed.

Results of experiments conducted to clarify orange juice with thermostable pectinmethylesterase obtained from grapefruit pulp are presented. The effects of ion-exchange and affinity chromatography are studied.

The Viverridae is a family of nocturnal carnivores including civets, genets and African linsangs. While a list of known organisms isolated from a species is an essential tool for population management, this review represents the first attempt to collate published reports of organisms isolated from viverrids. A wide range of organisms, including 11 viruses, eight bacterial species, one internal arthropod species, representatives from eight genera of protozoan, 21 genera of nematode, seven genera of cestode, eight genera of trematode and six genera of external arthropod (mites, ticks and louse), have been reported in literature spanning over a century of research. Many of these are capable of infecting multiple hosts, including humans. This is of concern given the anthropogenic factors that bring humans and domestic species into close contact with viverrids, facilitating transmission and spillover of organisms between groups. These factors include trade in viverrids for human consumption, captive management in zoos, rescue centres or on commercial breeding farms, and the increasing overlap of free-ranging viverrid distribution and human settlement. [ABSTRACT FROM AUTHOR]

A study of the thermal stability of pectinesterase is presented. Extractions obtained from Marsh grapefruit pulp were analyzed. Results indicate that the solubility of thermostable and heat sensitive pectinesterase only occured in pH value 3.0 than in pH value 8.0. There was no occurence of the transition from less active to more active isozymes. However, isoelectric focusing suggests that the unchanging activity of thermostable pectinesterase is indicative of protein co-migration.