Now showing 1 - 10 of 132
  • Publication
    The Effects of Soil Management Systems on the Chemical Composition and Quality of Golden Delicious and Cox's Orange Pippin Apples- A Follow-up Study
    Tests on Golden Delicious and Cox's Orange Pippin apples, evaluated in five and three seasons, respectively, between 1972 and 1980, indicated that method of soil management was still influencing fruit quality 15 years after commencement of the experiment, although to a lesser extent than in the earlier years. In 1973, the soluble solids content, skin colour and yield values of Golden Delicious differed between treatments but no differences were observed for fruit firmness in any of the five seasons when fruit were tested. Acidity values differed in 1972, 1973 and 1980. Overall herbicides gave the highest yields in 1973 and 1975 and the lowest levels of soluble solids. The yield of Cox's Orange Pippin fruit varied considerably between seasons; yields between treatments within seasons were only different in 1975. Correlation coefficients between yield and soluble solids were negative and ranged from -0.51 to -0.68.
      269
  • Publication
    Analysis of Glasshouse Soils on a Volume Basis Without Drying the Sample
    (An Foras Talúntais, 1970)
    pH, K and SC readings from glasshouse soils were found to be almost independent of the moisture content provided the sample for analysis was taken on a volume basis. Cylindrical containers were most suitable for measuring volumes of soil for analyses. Different results were obtained when five operators carried out analyses for K on wet peat samples taken on a volume basis. The precision of all operators was excellent (CV ≤ 5.3%). The different results were due to variations in the technique of filling the container.
      220
  • Publication
    Mushroom Processing Retaining Colour Without Losing Weight
    (Mushroom Growers Association, 1986) ;
    Processed mushrooms must be blanched so that they will retain an acceptable white colour. However,. This can lead to a weight loss of between 20 and 30 per cent, which is bad economy for the processor. Research at Kinsealy Research Centre has come up with some solution for this problem. Breading of unblanched mushrooms prior to freezing is one. Another successful technique is to treat mushrooms with xanthan gum prior to blanching in the case of frozen or canned mushrooms.
      200
  • Publication
    Quality assessment of beetroot from storage
    Beetroot was stored in four different clamps until mid-May in two seasons and the quality of pickled sliced roots from the clamps was satisfactory, provided pickling was done by mid-April. The results indicated that the length of the storage period influenced quality to a greater extent than the type of clamp in which the roots were stored. Clamps with the roots covered with polythene were warmer than those with no polythene and in Season 2 this resulted in a loss of dry matter in roots in the former. Forced ventilation had little effect on the quality of the stored roots. Skin and flesh texture became tougher during the period of storage, but was not correlated with the texture after processing. Stored roots lost more pigment in Season 2 than in Season 1 and the colour of roots processed from storage on 26 May was still acceptable in Season 1 while in Season 2 the colour was not acceptable by the end of April. Flavour of roots processed from storage at any stage in Season 1 was acceptable, but those pickled after 29 April in Season 2 had an inferior flavour to those processed earlier. In both seasons storage diseases did not develop to any extent until April; they were more prevalent where clamps were fan-ventilated.
      418
  • Publication
    The Effect of Apple Fibre on Diabetic Control and Plasma Lipids
    The purpose of the study was to investigate the effect of apple fibre on diabetic control and on plasma lipid levels in non insulin dependent maturity onset diabetes mellitus. Twelve patients (8 females and 4 males) ingested 15g of apple fibre per day over a period of 7 weeks. There was a significant improvement in diabetic control, as reflected by a fall in mean fasting plasma glucose (P<0.05) and in percentage glycosylated haemoglobin (p<0.005). There was a 5% decrease in plasma cholesterol and 4% increase in HDL-cholesterol with no change in plasma triglyceride. These results suggest that apple fibre may be a useful adjuvant in the management of non insulin dependent maturity onset diabetic patients.
      404
  • Publication
    Problems in fish distribution and delivery
    Fish quality and freshness is influenced by many factors of which time-temperature-tolerance (TTT) is probably the most important. Chilled foods are much more easily temperature abused than frozen and hence special attention must be focused on the distribution of chilled fish. The application of hazard analysis critical control point (HACCP) to the chill chain for fish is recommended in order to pinpoint potential black spots. It is essential to monitor chill fish temperatures during distribution by air, sea or road and also during retailing. In the case of live shellfish, some companies are locating holding tanks close to international airports to reduce 'out-of-water' time during the shipment of live shellfish. A range of quality tests for measuring fish freshness is cited.
      120
  • Publication
    Comparison of Taste Panel Results from Supermarket and Laboratory Panels
    (Academic Press Limited, 1989)
    Laboratory taste panel tests on foods generate many useful data which are used/interpreted in a number of ways. One use is to get preliminary information on the possible appeal or level of acceptability of a particular food or food product to consumers. The reliability of such data is open to debate and it can be argued that the only way to get information on consumer acceptability is by doing a full scale consumer panel. The reasons for carrying out this study were threefold. Firstly, supermarket panels gave unexpectedly high flavour scores (in relation to fruit composition values) to late season tomato fruit in preliminary tests carried out in this laboratory (1). Secondly, there is little published information (2)on the direct comparison of laboratory and consumer panels, and thirdly, this topic was pinpointed at EEC agro-food workshops as one worthy of investigation. Having said this, the current study is only a modest start to a much wider range of tests on different food products needed to investigate more fully the relationship between laboratory and consumer taste panels. This study was carried out as part of the ongoing Agro-Food Programme (1984-1988) of the Standing Committee for Agricultural Research of the Commission of the European Communities (3) and provided useful data in an area where there is a paucity of published information (2).
      263
  • Publication
    Quality and Performance of Eight Tomato Cultivars in a Nutrient Film Technique System
    Tests showed that fruits of eight tornato cultivars grown by nutrient film technique were significantly different in respect of mineral, soluble solids and acidity content and in electrical conductivity and firmness values. The cultivars also differed in yield, but there were no differences in nitrate or β-carotene content the fruit flavour of the cultivars was considered by taste panels to be similar. Fruit of all the cultivars stored well at 18-22 °C over a 14-day period. There was a rise and later a decline in the values for soluble solids, electrical conductivity and titratable acidity between the first {24 April) · and last (29 September) laboratory testing dates. Fruit grown by nutrient film technique had less Na, K, Mg, NO~ and alcohol-insoluble solids than fruit from peat or soil; values for Ca, vitan1in C and β-carotene were between those found in tomatoes from peat and soil
      219
  • Publication
    Be Brainy: - Eat Fish!
    (University College Dublin. School of Agriculture and Food Science, 2012-04)
      57
  • Publication
    Texture studies on mushrooms
    Measurement of texture is a useful quality control test for mushrooms. Results of these studies suggest that texture differences in mushrooms may be divided into primary and secondary differences. the former refer to differences caused largely by variation in the dry matter content of mushrooms, the latter to differences caused by variation in the nature of the dry matter content. The shear press was used for measuring mushroom texture. Shearing mushrooms previously sliced with a household egg slicer gave more accurate results than shearing whole individual mushrooms. the relative precision of the shearing operation was the same for different weights of sample but increasing slice size had a slight positive effect on the shear press reading. Taste panels were capable of detecting texture differences in cooked mushrooms which were also detected by the shear press.
      583