Institute Affairs - Affaires de l'lnstitut1972 Annual Conference

June 11 - 15Inn-on-the-Park, Toronto, Onto

Technical Program

TECHNICAL SESSION A

Monday, June 12, 2:00 - 4:30 p.m.

Gel filtration of egg white. T. Beveridgeand S. Nakai, Department of Food Science,University of British Columbia, Vancouver,B.C.Viscosity of liquid egg products. M. A.Tung and G. S. Parkes, Department ofFood Science, University of British Colum­bia, Vancouver, B.C.Egg yolk particles: their structure and emul­sifying properties. T. D. Garland and W.D. Powrie, Department of Food Science,University of British Columbia, Vancouver,RC.BreakPost Mortem glycolytic and physical chang­es in turkey breast muscle. J. F. Richardsand J. Vanderstoep, Department of FoodScience, University of British Columbia,Vancouver, B.C.

3:00-3:10

3:10-3:30

3:00-3:10 Break

3:10-3:30 Measurement of total solids in food by trans­mission infrared spectroscopy. D. W. Stan­ley and D. A. Biggs, Department of FoodScience, University of Guelph, Guelph, On­tario.

3:30-3:50 A comparison of moisture detennination bygas chromatography, Karl Fischer Titrime­try, and vacuum oven. J. W. D. Gray, R.M. Knight and D. B. Sergeant, GeneralFoods, Limited, Cobourg, Ontario.

3:50-4:10 Relation of modified starch properties toheat penetration rate in canned retortedfoods. R. R. Hahn and T. E. Luallen, A. E.Staley Manufacturing Co., Decatur, Illinois,U.S.A.

4:10-4:30 Sugar, the ignored pure food. J. N. Clark,Redpath Sugars Ltd., Montreal, Quebec.

TECHNICAL SESSION CMonday, June 12, 2:00 - 4:30 p.m.

Oak Room

Egg and Meat Science

Professor Henry Orr,Department of Animal and Poultry ScienceUniversity of GuelphGuelph, Ontario

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15 2:00-2:20

16 2:20-2:40

17 2:40-3:00

14

standards. D. M Smith, Food AdvisoryBureau, Health Protection Branch, Depart­ment of National Health and Welfare, Ot­tawa, Ontario

9 2:20-2:40 Textural properties and ultra-structure ofextruded and spun soy products. D. W.Stanley, D. B. Cumming and J. M. deMan,Department of Food Science, University ofGuelph, Guelph, Ontario.

10 2:40-3:00 Composition and properties of soybeans andsoybean milk. .T. M. deMan, D. W. Stan­ley and V. Rasper, Department of FoodScience, University of Guelph, Guelph, On­tario.

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Tower Room

Dairy Science

R. R. RielUniversite LavalQuebec, P.Q.

TECHNICAL SESSION BMonday, June 12, 2:00 - 4:30 p.m.

Centennial Ballroom A

General

Dr. N. W. TapeResearch BranchCanada AgricultureCentral Experimental FannOttawa, Ontario

2:00-2:20 A comparison of three methods of testingcheddar cheese for fat content. O. R. Ir­vine and K. A. Bumett, Kemptville Collegeof Agricultural Technology, Kemptville,Ontario.

2:20-2:40 Coagulation of reconstituted skimmilkpowder containing added proteins. D. B.Emmons, Food Research Institute and E.E. Lister, Animal Research Institute, Ca­nada Agriculture, Ottawa, Ontario.

2:40-3:00 Role de la proteine et du lait dans l'acti­vite phagocytaire du systeme reticulo - en­dothelial. N. Q. Thang, R. R. Riel, G. B.Martin and G. J. Brisson, Departement desVivres, Faculte d'Agriculture, UniversiteLaval, Quebec, P.Q.

3:00-3:10 Break

3:10-3:30 A simple test for milk lipolysis and chang­es in rancidity in refrigerated pasteurizedmilk. S. Nakai and C. Kason, Departmentof Food Science, University of BritishColumbia, Vancouver, B.C.

3:30-3:50 The composition of Ontario cheddarcheese. O. R. Irvine, Kemptville Collegeof Agricultural Technology, Kemptville,Ontario, and R. H. Jardine, Milk Com­mission of Ontario, Department of Agri­culture and Food, Toronto, Ontario.

3:50-4:10 Interesterification des fractions de beurre,X. V. Thi-Vovan and R. R. Riel, Departe­ment des Vivres, Faculte d'Agriculture,Universite Laval, Quebec, P.Q.

4:10-4:30 Milk coagulating enzymes, D. B. Emmonsand J. A. Elliott, Food Research Institute,Canada Agric-ulture, Ottawa, Ontario.

4:35 Dairy Technology Group business meet­ing.

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PaoerNo'.

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PaperNo.

B 2:00-2:20 Canadian acceptance of international food

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Can. Inst. Food Se!. Teehnol. J. Vol. 5, No. 2, 1972A27

Nutrition

G. H. GoldschmiedFood Products Ltd.2610 J. B. Deschamps StreetLachine 620, Quebec

The utilization of whey powder as a Pro­tein supplement. N. M. Mitchell, MKrondl, and A. V. Roa, Faculty of FoodScience, University of Toronto, Toronto~~~. 'Effects of modifications of histidine re.sidues in K - casein. S. Nakai and W. G.Styles, Department of Food Science, Uni­versity of British Columbia, Vancouver, B.C.

Preparation of three different protein iso­lates from rapeseed flour. S. Nakai, L. P.Kodagoda, and W. D. Powrie, Departmentof Food Science, University of British Co­lumbia, Vancouver, B.C.

BreakVitamin B6 in chicken meat cooked bymicrowave energy. J. C. Alexander and R.W. Wing, Department of Nutrition, Uni­versity of Guelph, Guelph, Ontario.

The role of ascorbic acid in the Canadianfood industry. F. L. Billings, Hoffman-LaRoche Ltd., Montreal, Quebec.

Vitamin C stability in reconstituted beverageproducts. G. H. Beston and G. A. Hender­son, General Foods, Limited, Cobourg, On­tario.A toxicological evaluation of the synergistieeffects of BHA, PGMS and sodium benzo­ate. B. J. Kovensky and A. V. Rao, Facultyof Food Science, University of Toronto,Toronto, Ontario.

Mycotoxins and toxigenic fungi in grainsand other agricultural commodities. P. M.Scott, W. van Walbeek, B. Kennedy, andD. Anyeti, Health Protection Branch, De­partment of National Health and Welfare,Ottawa, Ontario.

Occurrence of patulin and patulin-produ­cing strains of Penicillium expansum in na­hlral rots of apples in Canada. J. Harwig,Y-K Chen, B. Kennedy, and P. M. Scott,Health Protection Branch, Department ofNational Health and Welfare, Ottawa, On­tario.

The effect of incubation temperature onthe recovery of Bacillus subtiIis spores. G.A. Prentice, Department of Food Science,University of Alberta, Edmonton, Alberta.Break

Effects of synthetic meat components ongrowth of Clostridium perfringens. D. J.

TECHNICAL SESSION FTuesday, June 13, 2:00 - 4:30 p.m.

Centennial Ballroom D

Microbiology (5) General (2)

Dr. H. PivnkkDepartment of National Health and WelfareTunney's PastureOttawa, Ontario

2:20-2:40

2:40-3:00

2:00-2:20

3:00-3:10

3:10-3:30

3:30-3:50

4:10-4:30

3:50-4:10

2:20-2:40

2:00-2:20

2:40-3:00

3:00-3:10

3:10-3:30

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30

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TECHNICAL SESSION DTuesday, June 13, 2:00 - 4:30 p.m.

Tower RoomDairy Science

Dr. D. H. BullockUniversity of GuelphGuelph, Ontario

2:00-2:20

2:40-3:00

2:20-2:40

3:00-3:10

3:10-3:30

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19 3:30-3:50 Post Mortem isometric tension developmentin broiler pectoralis major muscle. D. F.Wood and J. F. Richards, Department ofFood Science, University of British Colum­bia, Vancouver, B.C.

20 3:50-4: 10 The effects of post mortem aging on chic-ken muscle organeIles. I. The polar and non­polar Iipids. J. D. Hay and F. H. WolkDepartment of Food Science, University ofAlberta, Edmonton, Alberta.

21 4:10-4:30 The effects of post mortem aging on chi-ken muscle organelles 11 The protein com­ponents. F. H. Wolfe and J. D. Hay, De­partment of Food Science, University of Al­berta, Edmonton, Alberta.

The effect of some glycolytic enzymes onbovine milk micelles and major micellarconstituents. W. J. MuIlin and F. H.Wolfe, Department of Food Science, Uni­sity of Alberta, Edmonton, Alberta.

Rapport sur l'emploi des galeries Analytabpour !'identification des cultures lactiques.A. Blais, R. N. Giroux, Co-operative Agri­cole de Granby, Granby, Quebec. J. A.Elliott, Food Research Institute, CanadaAgriculture, Ottawa, Ontario, and M. Bou-let, Universite Laval, Quebec, P.Q.

Variability of casein serum protein andnon-protein nitrogen in plant milk sup-plies in Ontario. L. Szijarto and W. Har­ley, Central Milk Testing Laboratory, De­partment of Agriculture and Food, Guelph,Ontario, and D. A. Biggs and D. M. Irvine,Department of Food Science, Universityof Guelph, GueIph, Ontario.

Break

Ice cream mix processing in focus. E. K.Iverson, Grindstedvoerket, Braband, Den-mark.

26 3:30-3:50 Estimation of percentage moisture in skim-milk powder by capacitance and infraredreflectance methods. D. A. Biggs, Depart­ment of Food Science, University ofGuelph, Guelph, Ontario, and D. L. Camp­bell, Plant Products Division, Canada Agri­culture, Ottawa, Ontario.

27 3:50-4:10 Fabrication d'une pate multifin a partirdu petit lait de fromage et de l'huile debeurre. F. Castaigne, A. Boudreau andJ. P. Julien, Departement des Vivres, Uni­versite Laval, Quebec, P. Q.

28 4:10-4:30 Comparison of Presto indicator paper, di-reet microscopic and capacitance methodsfor estimation of the degree of dispersionof moisture in butter. A. N. Myhr andD. A. Biggs, Department of Food Science,University of Guelph, Guelph, Ontario.

TECHNICAL SESSION E

Tuesday, June 13, 2:00 - 4:30 p.m.Location: Centennial Ballroom A

A28J. Inst. Can. Sel. Teehno!. Aliment. Vo!. 5, No 2, 1972

Session Chairman:

Flavour and Texture

Mrs. B. NicholsonCrush International Ltd.1590 O'Connor DriveToronto 16, Ontario

Variation and characterization of gel tex­tures produced by carrageenan. J. Ras­mussen, Copenhagen Pectin Factory Ltd.,Lille Skensved, Denmark.The distribution and degradation of milkphospolipids. D. M. Irvine and S. Cho,Department of Food Science, University ofGuelph, Guelph, Ontario.

Pea Lipids and their oxidation in modalsystems. M. Haydar and D. Hadziyev, De-

TECHNICAL SESSION J

Wednesday, June 14, 2:30-4:30 p.m.

Tower Room

General

Dr. L. J. RubinCanada Packers Ltd.2200 St. Clair Avenue WestToronto 9, Ontario

50 3:50-4:10 International collaborative testing of micro-biological methods: protocol, problems, andresults of current salmonella tests. L E.Erdman, Food Advisory Bureau, HealthProtection Branch, Department of NationalHealth and Welfare, Ottawa, Ontario.

51 4:10-4:30 International collaborative testing of micro-biological methods: sampling and analysisplans for the detection of Salmonella indried foods. J. H. Silliker, SiIliker Labora­tories, Chicago Heights, Illinois, U.S.A.

4:35 Organization meeting. Microbiology interestgroup.

TECHNICAL SESSION I

Wednesday, June 14, 2:30-4:30 p.m.

Centennial Ballroom ALocation:

PaperNo.

52 2:30-2:50

53 2:50-3:10

54 3:10-3:30

55 3:30-3:50

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Session Chairman:

The chemistry of peppermint oil. B. M.Lawrence, Stange Canada Ltd., Mississauga,Ontario.Determination of capsaicin by gas chro­matogra'Phy. S. Sophianopoulos and D.Pitts, The Griffith Laboratories Ltd., Scar­borough, Ontario.

Flavour and odour thresholds of 2-methylpyrazine and derivatives. P. J. Calabretta,F. Keppel and S. M. Felton, Felton Inter­national Inc., Brooklyn, N.Y., U.S.A.

Evaluation of the eating quality of spag­hetti. E. Larmond, Food Research Institute,Canada Agriculture, Ottawa, Ontario, andP. W. Voisey, Engineering Research Service,Canada Agriculture, Ottawa, Ontario.

56 3:50-4:10 Application of the Ottawa texture meas-uring system. P. W. Voisey, EngineeringResearch Service, Canada Agriculture, Ot­tawa, Ontario.

57 4:10-4:30 The measurement of pea tenderness. P. W.Voisey, Engineering Research Service, Ca­nada Agriculture, Ottawa, Ontario.

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58 2:30-2:50

59 2:50-3:10

60 3:10-3:30

Fowl Service, a dynamic industryG. D. Bedell

Trends in the changing world of foodservice. B. M. Cooper, Restaurateur andPresident, Ontario Region, Canadian Res­taurant Association.

Break

The futlue of convenience foods in the foodservice industry. A. H. Marston, School ofHotel and Food Administration, Universityof Guelph, Guelph, Ontario.

Food Packaging needs of the food serviceindustry. J. O'Rourke, Beaver Food Asso­ciates.

SESSION CFOOD SERVICE SYMPOSIUM

Wednesday, June 14, 9:30-11:20 a.m.

Centennial Ballroom A & B

The Food Service Industry in Canada

Professor George BedellSchool of Hotel and Food AdministrationUniversity of GuelphGuelph, Ontario.

Schroder and F. F. Busta, University ofMinnesota, St. Paul, Minnesota, U.S.A.

3:30-3:50 Etude des conditions optimales de croissan­ce et de synthese protl~ique de Rhodotorularubra y-3382. P. Q. Tong, R. E. Simard,and R. R. Riel. Departement des Vivres,Universite Laval, Quebec, P.Q.

3:50-4:10 Protein and DNA relationship in differentvarieties of Triticum vulgare. B. J. Skuraand D. Hadziyev, Department of FoodScience, University of Alberta, Edmonton,Alberta.

4:10-4:30 FheOlOgy of stabilized oil in water emul­sions. P. Wintersdorff, KeIco Co., San Die­go, California, U.S.A.

2:50-3:10 International specifications for foods: needsand progress. F. S. Thatcher, Merrickvale,Ontario.

3:10-3:30 Development of acceptance sampling plansfor microbiological analysis of foods. D. F.Bray and D. A. Lyon, Division of Statisticsand Information Science, Health ProtectionBranch, Department of National Health andWelfare, Ottawa, Ontario.

3:30-3:50 Need for and progress toward an inter­national computerized data bank on themicrobiological content of foods. H. E.Bamnan, The Pillsbury Co., Minneapolis,Minnesota, U.S.A.

9:50-10:10

9:30- 9:50

10:40-11:00

10:10-10:20

10:20-10:40

11:00-11:20 Dis'cussion

11:30-12:15 C.LF.S.T. Annual General Meeting

TECHNICAL SESSION H

Wednesday, June 14, 2:50-4:30 p.m.

Centennial Ballroom D

Symposium - The need for internationalstudy and agreements in food microbiology.

D. S. ClarkNational Research CouncilOttawa, Ontario

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46

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49

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47

Can. Inst. Food SeL TeehnoI. J. VoI. 5, No. 2, 1972 A29

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partment of Food science, University ofAlberta, Edmonton, Alberta.

3:30-3:50 Effets combines de la chaleur et de l'irra­diation sur les proprietes organoleptiquesdu jus de pomme. N. H. Hoang, and J. P.Julien, Departement des Vivres, UniversiteLaval, Quebec, P.Q.

3:50-4:10 Gas chromatographic methods for deter­mination of gases and vapours present infood storage atmospheres and food process­ing wastes. B. Berck, Canada AgricultureResearch Station, Winnipeg, Manitoba.

4:10-4:30 Decortication of millet with the Palyi abras­ive milling system. J. M. deMan, V.Rasper, E. Banigo and S. J. Slinger, Depart­ment of Food Science, University of Guelph,Guelph, Ontario.

FLAVOUR SYMPOSIUM

Thursday, June 15, 9:30 - 11:15 a.m.

metrical motor cranial nerve paralyses. Hoarseness is commonearly. Diarrhea and vomiting may also occur early. Some 35to 70% of the victims die in 3 to 7 days, usually from respiratoryor cardiac failure or from intercurrent infection.

HOW TO USE THE BOTULISM SERVICEWhen the physician suspects botulism he should consult the

Medical Health Officer who will discuss with the ProvincialEpidemiologist and the Provincial Laboratory Director plans forepidemiologicial investigation and collection of samples for labora_tory tests.

LABORATORY DIAGNOSISThe diagnosis of botulism must be established by demonstrat_

ing specific toxin of Clostridium botulinum (usually type A, Bor E in man) in blood, vomitus or suspected food. Isolation ofC. botulinum from vomitus, stomach contents or food is helpfulbut not diagnostic.

The Botulism Service will be pleased to receive specimensfor toxicity tests and for anaerobic culture either directly fromMedical Health Officers or through Provincial Laboratories.

Botulism Reference Service for CanadaIn June 1971, the Department of National Health and

Welfare and the British Columbia Health Branch established abotulism reference centre at the Provincial Division of Labora­tories, Vancouver, British Columbia. This is the outcome of aservice previously organized and conducted by Dr. C. E. Dolman,who had a special interest in this field. He maintained areferral service until his retirement from the University of BritishColumbia in 1971. The new reference centre is sUg;Jported bythe Canadian Communicable Disease Centre and it will providea national botulism reference service.

The aims of the botulism service are: (1) to assist Provinciall?epartm.ents of Health and physicians in Canada by providingdlagnostic and consultative services for suspected botulismincluding epidemiological investigation, laboratory testing andthe m~nagement and treatment of patients; (2) to act as theCanadlan clearinghouse for information on botulism in manand animals and on strains of Clostridium botulinum recoveredfrom foodstuffs or the environment; and (3) to establish liaisonwith the Center for Disease Control of the United States PublicHealth Se!vice on botulism and its incidence, diagnosis andtreatment m North America.CLINICAL DIAGNOSIS

Botulism should be suspected when one or more membersof a family or small group have eaten a common food anddevelop intoxication characterized by weakness dizziness head­ache and constipation, followed by oculomot~r or othe~ sym-

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9:30 a.m.

9:45

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11:15

12:00 noon

Centennial Ballroom A & B

Flavour

Brian LawrenceStange Canada Ltd.Mississauga, Ontario

Introduction - Brian Lawrence

The interaction of volatiles with food com­ponents. Dr. J. Solms, Swiss Federal In­stitute of Technology, Zurich, Switzerland.

Approaches to research in flavour chemistry.Dr. W. A. McGugan, Food Research In­stitute, Canada Agriculture, Ottawa, Onta­rio.

The sense of taste. Dr. M. R. Kare, MonellChemical Senses Centre, University of Penn­sylvania, Philadelphia, Pa., U.S.A.ClOsing of symposium.

COLLECTION AND SHIPPING

(a) Precautionsuse aseptic technique to avoid exposure to toxin.Carefully label all specimens.

(b) Specimens

(i) Serum:Before administering antitoxin, collect 30 ml of wholeblood; separate and freeze serum.

(ii) Vomitus and stomach contents:Collect vomitus and stomach contents early; freeze atleast 100 ml in sterile, screw-cap, filled to capacityand well sealed.

(iii) SUS1pected foods:Collect at least 100 ml of food remnants in sterile,screw-cap jars, filled to capacity and well sealed andcans of same batch; refrigerate but do not freeze.

(c) Epidemiological information to accompany shipment

0) patients' ages, names, addresses and histories; patients'specimens with time and date collected; physicians'names, addresses and telephone numbers.

(ii) food specimens: home bottled? commercially canned?not canned?name each foodhow prepared for eating? (heated? for how long?)date and time eatenhow food remnants were stored between meal andcollection?date and time specimen collectedif commercially canned, brand name? manufacturer?lot number?

(d) Shipping instructionsPack in styrofoam cooler with refrigerant added. Shipprepaid by Air Express to:

Director, Division of Laboratories,Canadian Botulism Reference Service,Provincial Health Building828 West 10th Avenue,Vancouver 9, British Columbia

Inform the Botulism Service of shipping arrangements bytelegram or telephone.

TREATMENT

For specific treatment of botulism, trivalent botulinum anti­toxin types A, Band E, and monovalent Type E antitoxin areavailable. They may be obtained either from your ProvincialDepartment of Health or from Connaught Medical ResearchLaboratories, 1755 Steeles Avenue West, Willowdale, Ontario(telegrams to: CONTOX TORONTO) who operate an emergencyshipping service until 11:00 rP.m. daily. including holidays.

J. Inst. Can. Sci. Techno!. Aliment. Vo!. 5, No 2. 1972