ABMPS Report No. 101 Periodic Report (1979) / Chapter Skim
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ABMPS Report No. 101 Periodic Report COMMITTEE ON FOOD STABILITY The Committee on Food S t a b i l i t y of the Advisory Board on M i l i t a r y Personnel Supplies i s responsible f o r advising the U.S.
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2 A number of m i l i t a r y foods, i n c l u d i n g the long-range p a t r o l food packet, are combination foods t h a t c o n t a i n some bulky whole-tissue ( s t r u c t u r e d , uncomminuted)
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The s y n e r g i s t i c a c t i v i t y of these spice components w i t h standard a n t i o x i d a n t s l ed to i n v e s t i g a t i o n s attempting to i d e n t i f y i n spice components the molecular groups t h a t have a n t i o x i d a n t r o l e s . Although the i n f o r m a t i o n i s of a prel i m i n a r y nature, the Committee judges t h a t some of these molecular groups should provide b e t t e r s y n e r g i s t i c a c t i v i t y than others and t h a t knowledge of t h i s composition should be u s e f u l i n p r e d i c t i n g which spice or spice component used w i t h a standard a n t i o x i d a n t w i l l provide both the f l a v o r q u a l i t i e s and the enhanced s t a b i l i t y desired i n a given r a t i o n item.
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items depending l i t t l e , i f a t a l l , on the use o£ other added a n t i o x i d a n t s . The product developer thus has a d d i t i o n a l options f o r p r o v i d i n g enhanced s t a b i l i t y and can u t i l i z e both s y n t h e t i c and n a t u r a l a n t i o x i d a n t s t o maximize s t a b i l i t y .
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Pattern Recognition: Sensory Perception and Objective Determination of Q u a l i t y FactorT I n the face of r i s i n g meat costs the increasing use of soy p r o t e i n i n m i l i t a r y foods i s imminent. This f a c t i n t e n s i f i e s the need' f o r methods to measure amounts or prop o r t i o n s of soy a d d i t i v e s and to recognize negative q u a l i t y f a c t o r s t h a t may be present i n the meat extenders.
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- 6 recognizing GC/MS p r o f i l e s , several c r i t e r i a w i l l have t o be established: What i s to be measured ( t a s t e , t e x t u r e , c o l o r , f l a v o r v o l a t i l e s , n o n - v o l a t i l e s )
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- 7 A " f i s h face", or other graphic p i c t u r e , as f o r the t a s t e panel, may be d i f f i c u l t to adapt to computerization, but the r e d u c t i o n of s p e c t r a l (MS) data from t a b u l a r form to a s i n g l e value (as i n o c t a l coding)
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The present approach i n v o l v i n g m o d i f i c a t i o n of oligosaccharides of s t a r c h hydrolyzates should be broadened to include the lower molecular weight f r a c t i o n s of n a t u r a l gums and mucilages. Polymers of f r u c t o s e should not be overlooked.
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- 9 such as c e l e r y , maximum force values obtained using attachments such as the Kramer shear c e l l or punch and die w i l l be r e l a t e d s t r o n g l y to f i b e r , e s p e c i a l l y i f other t i s s u e i s softened by some process. The use of the texturometer approach u t i l i z i n g f l a t surfaces may be d e s i r a b l e to measure o v e r a l l firmness, w i t h the shear c e l l g i v i n g fibrousness.
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- 11 Results and Plan: U n s a t i s f a c t o r y . The plan i s appropriate; however, the desired a c t i v i t y must be monitored at e a r l i e r stages of i n v e s t i g a t i o n to avoid unnecessary work on i n a c t i v e f r a c t i o n s .
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