Ronan Gormley

Effect of Storage on the Content of Polyphenols of Minimally Processed Skin-On Apple Wedges from Ten Cultivars and Two Growing Seasons

In this study, the polyphenolic composition of skin-on apple wedges from ten cultivars was examined during chill storage and over two growing seasons. Individual polyphenol compounds were measured using HPLC resulting in the total polyphenolic index (TPI). Total phenolic content (TPC) was quantified using the Folin-Ciocalteu assay. Chilled storage had a significant effect (P < 0.001) on the polyphenol composition of all ten cultivars grown in 2007 and 2008. Total phenolic indices (sum of individual polyphenols) and TPCs of nine of the ten cultivars significantly decreased (P < 0.001) after 5 days of storage at 2-4 degrees C. These indices increased in case of Shampion apples over the same storage period. Changes in the most abundant compounds (-)-epicatechin, procyanidins and chlorogenic acid were largely responsible for changes in overall TPI. Percentage loss was higher for compounds such as phloridzin with a degradation of up to 100%. Irrespective of the different starting level of specific polyphenols in each year; storage resulted in a similar percentage loss/gain for each cultivar.

Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples.

The aim of this study was to apply an edible coating containing prebiotics such as oligofructose and inulin to fresh-cut apple wedges. An assessment of the quality, sensory, polyphenol, and volatile attributes of coated and uncoated fresh-cut apple wedges was also undertaken. Fructan analysis showed that all prebiotics remained stable over the 14-d storage period and an intake of 100 g of apple supplies 1 to 3 g of prebiotics. Browning index, firmness, acidity remained stable throughout the 14 d compared to the control while applying prebiotic coatings resulted in an increase in soluble solids. Sensory and visual assessment indicated acceptable quality of apple wedges coated with prebiotics. HPLC analysis showed that levels of polyphenolic compounds were more stable in coated apple wedges (without prebiotic inclusions) than in uncoated control apples. No difference was found between O(2) and CO(2) headspace concentration of coated and uncoated samples. Significant differences (P < 0.001) were found for headspace volatile production between the samples. Most coated samples showed lower volatile production in the headspace than uncoated samples.

A Monte Carlo Risk Assessment Model for Acrylamide Formation in French Fries

The objective of this study is to estimate the likely human exposure to the group 2a carcinogen, acrylamide, from French fries by Irish consumers by developing a quantitative risk assessment model using Monte Carlo simulation techniques. Various stages in the French-fry-making process were modeled from initial potato harvest, storage, and processing procedures. The model was developed in Microsoft Excel with the @Risk add-on package. The model was run for 10,000 iterations using Latin hypercube sampling. The simulated mean acrylamide level in French fries was calculated to be 317 microg/kg. It was found that females are exposed to smaller levels of acrylamide than males (mean exposure of 0.20 microg/kg bw/day and 0.27 microg/kg bw/day, respectively). Although the carcinogenic potency of acrylamide is not well known, the simulated probability of exceeding the average chronic human dietary intake of 1 microg/kg bw/day (as suggested by WHO) was 0.054 and 0.029 for males and females, respectively. A sensitivity analysis highlighted the importance of the selection of appropriate cultivars with known low reducing sugar levels for French fry production. Strict control of cooking conditions (correlation coefficient of 0.42 and 0.35 for frying time and temperature, respectively) and blanching procedures (correlation coefficient -0.25) were also found to be important in ensuring minimal acrylamide formation.

Quality evaluation of silver smelt (Argentina silus) and its suitability for seafood products: Compilation of results from three European research centres

In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumers demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumers knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood are included. Attention is paid to the development of the Quality Index Method for the evaluation of the quality of fresh fish and products. The characterisation and the quality of processed by-products are also presented. The presence of trace elements and organic contaminants in variety of seafood products is highlighted. Finally, several contributions regarding advanced methodologies to determine the quality of seafood are presented. This book will be of interest to anybody concerned with quality and safety of fish throughout the entire chain from catch to consumer.

Eating Quality of Deep-Water Fish Species and their Products

The quality of 23 frozen under-utilised fish species was examined. The species were spot samples of deep-water fish caught near the Rockall Trough. Lead, cadmium and mercury concentrations were determined for six species and were much lower than the maximum levels set in 1992. Ammonia levels were unacceptably high in three shark species. Some of the fish species had very high levels of drip loss on thawing, indicative of freezing damage; others were potentially difficult to fillet automatically. Sensory analysis showed that, as fillets, taste panellists preferred six species to cod, while, presented as nuggets and fish-cakes, ten and eight species, respectively, were preferred to cod. Orange roughy, black scabbard, morid cod and Portuguese dogfish scored particularly well for acceptability. Some of the species that were very tough or soft as fillets, scored much better as nuggets, perhaps because their texture was improved by mincing. Skinless deep-water flying squid was preferred to commercially sourced squid (Illex coindetti), due to its texture and flavour. This study has highlighted that many under-utilised deep-water fish species are highly acceptable. If deep-water fishing gear is not prohibitively expensive and marketing is managed well, then there will be good potential for commercial gain from deep-water fishing.

FLAIR-FLOW EUROPE: a dissemination route to the food industry and consumers

Abstract The FLAIR-FLOW EUROPE project aims to disseminate information about food safety, quality and nutrition to small and medium sized enterprises within the European food industry and to consumers. This Feature outlines the background, structure and work of this cooperative European Community project.