The loss of water- and lipid-soluble antioxidants of mackerel light and dark muscle was determined as a function of time of storage on ice to provide clues as to mechanisms of oxidation and to assess the use of antioxidants to measure and predict quality. Glutathione and ascorbate decreased faster initially than α-tocopherol and ubiquinone in both light and dark muscle of mackerel; in dark muscle, the rate of loss of ubiquinol was comparable to the loss of the water-soluble antioxidants. Antioxidants decreased more rapidly initially in dark muscle than in light muscle. Rates of sensory quality loss in the light and dark muscles were similar except that initial loss of quality in the dark muscle was greater than that in the light. Regression equations showed good relationships of tocopherol, ubiquinone-10, and TBARS in light and dark muscle with storage time. Ascorbate and glutathione gave the best correlation values with sensory scores for light muscle, while a good relationship was seen in dark muscle between sensory score and reduced or oxidized CoQ, ascorbate, and glutathione. The kinetic data suggest an important role of mitochondria in lipid oxidation in mackerel dark muscle. Keywords: Mackerel; antioxidants; ascorbate; glutathione; α-tocopherol; coenzyme Q; stability

Postbloom sprays of BA thinned `McIntosh', `Delicious', `Golden Delicious', `Mutsu, `Empire', and `Abas' apples. BA at 75 to 100 mg·liter-1 was equal to NAA at 6 to 7.5 mg·liter-1 or carbaryl at 600 to 800 mg·liter-1. BA increased fruit size, flesh firmness, and soluble solids concentration (SSC) on all cultivars evaluated. Since BA is applied during the time when cell division is occurring, it is concluded that the increased fruit size and flesh firmness were due to Increased cell numbers. Increased SSC was not due solely to increased leaf: fruit ratio. Thinning with BA was additive with other chemical thinners and no interactions were found on fruit abscission. In most eases, BA increased return bloom. Chemical names used: N-(phenylmethyl)1H-purine-6-amine [benzyladenine (BA)]; 1-naphthaleneacetic acid (NAA); 1-naphthalenyl methylcarbamate (carbaryl); butanedioic acid mono(2,2dimethylhydrazide (daminozide); (2-chloroethyl)phosphonic acid (ethephon).

BA thinned apple (Malus domestica Borkh.) fruits when applied to either the leaves or the fruit, although it was much more effective when applied to the leaves. BA increased fruit size independent of its effects on reducing crop load, but only when applied directly to the fruit. When applied to one of two fruit in a cluster, BA had no influence on abscission, fruit size, or fruit characteristics of the adjacent nontreated fruit. BA reduced fruit flesh Ca only on treated fruit and the response was inversely proportional to the increase in fruit size. More than 60% of the BA applied to a fruit was absorbed during 24 hours, and this amount was considerably larger than penetration through either the abaxial or adaxial leaf surface. BA treatments that thinned also increased ethylene production linearly in both leaves and fruit 24 hours after application, but the magnitude of increase was not considered large enough to be the primary cause for thinning. BA thinned spurs with two or three fruit more than spurs with one fruit, and it did not selectively thin to just one fruit per cluster. Chemical name used: N-(phenylmethyl)-1H-purine-6-amine [benzyladenine (BA)].

Lowering the sodium content in meat products, particularly in beef patties, can be challenging because sodium plays many functional roles in these products. Meat extenders can contribute to lower sodium content by imparting complementary flavors while reducing caloric and sodium content. A systematic comparison of two meat extenders, namely mushrooms and textured soy (TSP) in terms of physical and sensory characteristics, is presented herein. The physical properties of the samples suggested that the use of mushroom and TSP extender would perform statistically similar to an all‐meat control depending on the level of substitution. Hedonic sensory analysis showed meat extension using mushrooms yielded liking scores more similar to the all‐meat formulations than TSP in reduced sodium applications. The results of this research suggest that mushrooms have the potential to be successfully incorporated into reduced sodium meat products to provide a healthier product.

The purpose of this study was to evaluate the effect of surface roughness (Ra) and finish of mechanically polished stainless steel (Ra = 0.26 +/- 0.05, 0.49 +/- 0.10, and 0.69 +/- 0.05 microm) and electropolished stainless steel (Ra = 0.16 +/- 0.06, 0.40 +/- 0.003, and 0.67 +/- 0.02 microm) on Listeria adhesion and biofilm formation. A four-strain cocktail of Listeria monocytogenes was used. Each strain (0.1%) was added to 200 ml of tryptic soy broth (TSB), and coupons were inserted to the mixture for 5 min. For biofilm formation, coupons with adhesive cells were incubated in 1:20 diluted TSB at 32 degrees C for 48 h. The experiment was performed by a randomized block design. Our results show that the level of Listeria present after 48 h of incubation (mean = 7 log CFU/cm2) was significantly higher than after 5 min (mean = 6.0 log CFU/cm2) (P < 0.01). No differences in initial adhesion were seen in mechanically finished (mean = 6.7 log CFU/cm2) when compared with electropolished stainless steel (mean = 6.7 log CFU/cm2) (P > 0.05). Listeria initial adhesion (values ranged from 5.9 to 6.1 log CFU/cm2) or biofilm formation (values ranged from 6.9 to 7.2 log CFU/cm2) was not significantly correlated with Ra values (P > 0.05). Image analysis with an atomic force microscope showed that bacteria did not colonize the complete surface after 48 h but were individual cells or grouped in microcolonies that ranged from 5 to 10 microm in diameter and one to three cell layers in thickness. Exopolymeric substances were observed to be associated with the colonies. According to our results, electropolishing stainless steel does not pose a significant advantage for food sanitation over mechanically finished stainless steel.