ABSTRACTSof

Papers presented at the 32ND Annual CIFST ConferenceJune 4-7, 1989

rooD TECHNOLOGY EXCHANGE SYSTEM. D.M. Sidaway·.eIf and M. Major*, Food Development Division, AgricultureCanada 930 Carting Ave., Ottawa, Ont. KIA OC5.I 'Food 'Technology Exchange (FTE) is being developed to assistdte food processing i~dustry in~r~ase. the rate ?f development andiaae of new technologl~s by pr~vldmg mformatIon ~n new productsPet processes and their adoption. Central to FTE IS the prototypedatabase, under development, that will provide easy access toInformation on: Food research establishments; Food processingworkers in industry, government and university; Specialized foodprocessing equipment, with location; and Government fundedfood industry assistance programs. Discussion will include inhousetechnical and marketing FTE projects on modified atmospherepackaging and freshness studies, irradiation update, and HACCP/artificial intelligence for chilled food safety.

2. FOOD RESEARCH PROGRAM - AGRICULTURE CANADA.M. Nazarowec-White* and E. Larmond, Research Branch, Agri­culture Canada, Ottawa, Ont. KIA OC5.

The mission of the Research Branch of Agriculture Canada isto improve the long-term marketability of agricultural products.The Branch conducts long-term research that will result in com­petitive advantage to Canadian products. Specifically the missionof the food research program is to develop and transfer informa­tion and technology that will assist the Agri-food sector in increas­ing the utilization and market value of commodities throughimproved processing efficiency, product diversification, and en­hancement of food quality. There are 10 Research Branch estab­lishments across Canada that are involved in food research. Re­search into inherent characteristics of a product i.e. safety,nutritional aspects and quality is done on the Central ExperimentalFarm in Ottawa. The research on utilization of agriculturalproducts by commodity is at regional establishments across thecountry. The poster session will describe what kind of studies arebeing done at the establishments, who is doing the research, andthe capability and activities of the food research program ofAgriculture Canada.

3. USE OF DIFFERENT MICROSCOPIC TECHNIQUES TOSTUDY FRESH APPLE TISSUE. K. Lapsley*, Centre de recher­ches alimentaires de St-Hyacinthe, Agriculture Canada, St-Hyacin­the, P.Q.; F. Escher, Swiss Federal Institute of Technology,Zurich, Switzerland; and E. Hoehn, Swiss Federal Research Sta­tion, Wadenswil, Switzerland.

Texture is an important attribute of fresh apples with structuraldifferences contributing to perceived textural differences. The largecells, intercellular spaces, high water content, and delicate tissuepresent methodology problems for examination of the micro-struc­ture by microscopy. Several microscopy and sample preparationtechniques were compared, since the presence of artifacts couldprevent observation of small structural differences. With conven­tional SEM chemical fixation resulted in less damage than byfreeze-drying the tissue. Cryo-stage SEM permitted viewing offreeze-fractured tissue in the frozen, hydrated state, with freeze­etching possible. With confocal scanning laser microscopy the 3Dinternal structure of fresh intact tissue was examined.

4. EFFET DE LA CONSERVATION PROLONGEE DU HOMARD(Homarus americanus) VIVANT SUR LES CARACTERISTI­QUES ORGANOLEPTIQUES ET BIOCHIMIQUES. J. Boyer*et F. Coulombe, MAPAQ, Gaspe GOC IRO; P. Mayzaud et L.Bernier, INRS-Oceanologie, Rimouski, P.Q. G5L 3AI.

L'effet de la conservation prolonge du homard (Homarusamericanus) dans des viviers a eau refrigeree et des cages sous-

Can. Insl. Food Sci. Technol. J. Vol. 22, No. 4, 1989

marines a ete evalue. A tous les mois, le homard a ete compare acelui vendu sur le marche par un panel de degustation. Apres unmois d'entreposage, une difference significative a ete per~ue entrele homard du marche et chacun des groupes dans 70070 des cas.L'acceptabilite du gout et de la texture du homard conserve etaitconstamment egale ou superieure a celle du homard du marche.Le suivi de plusieurs composantes biochimiques a egalement etefait.

5. AROMA AND FLAVOR OF COFFEE· A REVIEW. R.M.S.Hoekstra, EMBRAPA-CTAA, Rio de Janiero, Brazil.

Over the years distinct coffee aroma and f1avor characteristicswere discriminated by means of GC peak ratios. Later on, thosecharacteristics were tentatively related to the composition of thevolatile fractions. The present review reports the progresses ob­tained in the last decade with the contribution and combination ofadvanced techniques as high performance GC capillary columns ­MS, sensory profiles and multivariate statistics (SDA, SRA, CA,PC and Procrustes analysis). The methodology has been appliedstudying the effects of processing conditions as harvesting anddrying, roasting and brewing and storage and packaging on thecoffee aroma and f1avor quality.

6. EVALUATION DE L'ACCEPTABILlTE DE FILETS DEMORUE PAR DEUX PANELS DE DEGUSTATEURS DEGASPE ET DE MONTREAL. G. Levesque*, M.A.P.A., Quebec,P.Q.; J. Boyer, D.R.S.T., M.A.P.A., Gaspe, P.Q.; L. Whissel­Cambiotti et J. Lambert, Universite de Montreal, Montreal, P.Q.

Afin de comparer l'acceptabilite de la morue par un panel dedegustation en region maritime (Gaspe) et un autre en regionurbaine (Montreal), des filets ont ete entreposes a 2°C durant 8,15 et 17 jours. L'etude comparative de I'acceptabilite de la saveurde filets cuits et de I'odeur de filets crus par chacun des groupes arevele que le panel de Gaspe est en general significativement plusexigeant que le panel de Montreal. Malgre ces ecarts, I'acceptabilitede la morue apres 8 jours d'entreposage est demeuree positive alorsqu'apres 15 et I7 jours, elle a ete neutre ou negative pour les deuxpanels.

7. FEUlLLES D'EXAMEN VISUEL ET DE CLASSIFICATIONDES ASPERGES. G.J. Doyon*, E. Savoie et J. Gagnon, Centrede recherche alimentaires de St-Hyacinthe, Agriculture Canada,3600 Boul. Casavant, St- Hyacinthe, P.Q. 12S 8E3.

Le jugement de la longueur, du diametre et du degre de courburedans le but de classifier des legumes comme I'asperge risque d'etretres divergent d'un individu a I'autre. Jusqu'a maintenant, aucunoutil n'existait pour permettre aux classificateurs de visualiser lesnormes d'acceptabilite. Les parametres physiques des aspergesclassifiees etaient alors plus ou moins homogenes. Des feuillesd'examen visuel et de classification, basees sur la morphologie destiges, ont ete developpees pour contrer ce probleme en favorisantI'entrainement rapide et uniforme du personnel. Elles permettentaussi aux agriculteurs de diversifier les categories de classementpour des marches particuliers.

8. HEPATIC XENOBIOTlC ENZYME INHIBITION BYCHLOROGENIC AND CAFFEIC ACIDS. D.D. Kitts* and N.Helbig, Department of Food Science, University of British Colum­bia, Vancouver, B.C. V6T IW5.

The fact that metabolic activation of polyaromatic hydrocar­bons is a prerequisite for their carcinogenicity suggests that amechanism for reducing chemical induced cancers is to modify theenzymes that are involved in the activation process. Phenolic plantconstituents, chlorogenic and caffeic acids, widely distributed in

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