bluuebunny/crossref_metadata_2025 huggingface dataset:
Consumer Acceptance of Prerigor Pressurized Versus Conventionally Processed Utility Grade Beef
Authors: HOLMES Z. A.
Published: August 2006

Consumer tests of institutional prerigor pressurized and conventionally aged shoulder clods and/or inner chucks from utility grade cows were tested in a local soup kitchen, college women's cooperative living group and a university catering or banquet food service. The 318 member panels evaluated the prerigor pressurized beef as being more acceptable than conventionally processed beef. Differences in degree of acceptability at each location may be due to method of preparation.
Freezing Time Predictions for Different Final Product Temperatures
Authors: CLELAND A. C. , EARLE R. L.
Published: August 2006

A modification to an empirical food freezing time prediction formula is proposed that allows the formula to be used for a range of final product temperatures. Over a large data set (275 runs) the percentage difference between experimentally measured times and predictions has a mean of 0.2% and a standard deviation of 6.8% for the improved formula compared to ‐2.4% and 8.5%, respectively, prior to modification. Ninety percent of the predicted freezing times by the new method were within ± 11% of the experimentally measured times and ± 9% of predictions by an accurate finite difference scheme. This performance compares favorably with other published freezing time prediction methods. The same type of modification for varying final product temperature may be suitable for other empirical formulae.
Effect of Environmental Salinity on the Free Amino Acid Composition and Concentration in Penaeid Shrimp
Authors: McCOID VALERIE , MIGET RUSS , FINNE GUNNAR
Published: August 2006

White shrimp, Penaeus vannamei, kept in laboratory aquaria at a salinity of 35 parts per thousand (ppt) were subjected to increased and decreased salinity changes by either 5, 15 or 25 ppt. Shrimp were periodically removed from the aquaria and analyzed for total free amino acid nitrogen and also specific free amino acid composition. Decreasing salinities resulted in corresponding decreases in free amino acid concentration; minimum values were reached after 24 ‐ 48 hr. Increasing salinities were likewise shown to result in corresponding increases in the tissue free amino acid concentration with maximum values being reachedin 24 hr. Glycine, proline, arginine, serine/threonine, and alanine were the most significant contributors, comprising from 93 ‐ 96% of the total free amino acid pool.
Effect of Infection of a Bacteriophage in a Starter Culture during the Production of Salami Dry Sausage; A Model Study
Authors: NES INGOLF F. , SØRHEIM ODDVIN
Published: August 2006

The lytic bacteriophage B2 was able to suppress the growth and delay the formation of lactic acid in a slowly growing Lacrobacillus planturum ATCC 8014 in a growth limiting liquid medium. The fermentation process of dry sausage was found to be temporarily inhibited by phage‐infection. The inhibition was due to killing of the lactobacilli. Depending on the size of phage‐inoculum it took the phage‐infected sausages 1‐2 days to reach a viable lactobacilli number equal to the initial number in the control. After 3‐4 days, however, no significant differences between the bacterial counts of the various sausages were found. The development of pH as well as the production of lactic acid were significantly delayed in the phagecontaining sausages, but after 8‐11 days only minor differences between the infected and the control‐sausages were found.
Effect of Sodium Chloride Levels in Frankfurters on the Growth of Clostridium sporogenes and Staphylococcus aureus
Authors: WHITING R. C. , BENEDICT R. C. , KUNSCH C. A. , WOYCHIK J. H.
Published: August 2006

Frankfurters were made with 100%, 80%, and 60% of the normal 2.5% added NaCl, plus 150 ppm NaNO2 and 430 ppm ascorbate. They were either untreated or inoculated with Staphylococcus aureus or Clostridium sporogenes and incubated at a moderate abuse temperature of 11°C for up to 11 days. A slightly more rapid growth of the natural flora was noted in the frankfurters containing 60% of the normal salt compared to those containing higher levels of salt. No outgrowth of clostridial spores occurred in any inoculated sample. Staphylococcal growth was slow and inconsistent, with no effect related to salt levels. Incubating frankfurters at higher tern. peratures showed that abuse temperature had a greater effect on total aerobic and staphylococcal growth than did the salt levels tested.
B‐Vitamin Content of Natural Lactic Acid Fermented Cornmeal
Authors: MURDOCK F. A. , FIELDS M. L.
Published: August 2006

The content of nine B vitamins was determined in cornmeal after 24,48,72, or 96 hr of natural lactic acid fermentation. Compared to the nonfermented control, all fermented samples had significantly (P < 0.05) increased levels of vitamin Bta, riboflavin, and folacin. Samples fermented 96 hr had significantly (P < 0.05) increased pantothenic acid compared to the control. All fermented samples contained significantly (P < 0.05) less pyridoxine than the control. There were no significant (P < 0.05) differences in niacin and biotin contents. Samples fermented for 24 hr had decreased thiamin and choline compared to the control or to other fermented samples, but there were no other significant (P < 0.05) differences in thiamin and choline contents.
Apple Pomace Energy and Solids Recovery
Authors: JEWELL WILLIAM J. , CUMMINGS ROBERT J.
Published: August 2006

Apple pomace is an excellent example of a wasted food resource which also causes significant disposal problems. Two unique apple pomace processing systems were found capable of converting this wasted residue into a beneficial resource. The first process anaerobically digested the pomace producing energy as biogas. Bench and pilot scale testing indicated that nearly 80% of the pomace organics could be converted into a substitute natural gas with an energy value of 10–30 per wet metric ton. The second process, called “Biodrying,” combined a high rate composting reactor with a low energy consuming dryer. Operation of a full scale biodrying system achieved wet pomace mass and volume reductions greater than 70% and produced a dried, stable, odorless product in less than 5 days.
Color Stability of Apple and Pear Juices Blended with Fruit Juices Containing Anthocyanins
Authors: SPAYD S. E. , NAGEL C. W. , HAYRYNEN L. D. , DRAKE S. R.
Published: August 2006

Apple and pear juices blended with anthocyanin pigmented juices developed haze and color stability during commercial marketing. To determine factors contributing to these problems, juice from apple and d'Anjou pear (prepared from whole fruit) and‘Bartlett’pear (peels and cores) were blended with 5, 10, 20%‘Concord’grape,‘Bing’cherry, or red or black raspberry juice. During storage at 25°C for up to 48 wk, turbidity, polymeric color, and % color due to tannin increased, while anthocyanin concentration decreased. As % anthocyanin pigmented juice increased, turbidity and polymeric color increased and % color due to tannin decreased. Within a given base juice, turbidity was highly correlated with polymeric color (r = 0.78 to 0.97).
Use of a Milk Assay to Evaluate the Effects of Potassium on Commercial Yeast Lactases
Authors: JACOBER‐PIVARNIK L. F. , RAND A. G.
Published: August 2006

A reliable enzyme assay was developed that could routinely be used to accurately reflect lactase activity. The assay was performed with a nonfat dry milk substrate at 37°C. This procedure was then utilized to evaluate the effects of potassium ions as a stabilizer and activator on four yeast lactase enzymes. Low levels of potassium ions (K+), incorporated as potassium chloride (KCl), increased enzyme units by 20% and 30% in two liquid lactases derived from Saccharomyces lactis. Levels as high as 9.4% KCl increased the activity of one liquid lactase as much as 160%. The K+ activated and stabilized a powdered form of lactase isolated from Kluyveromyces fragilis. The activity of the fourth lactase tested, also derived from S. Zactis, was slightly enhanced.
A Microbiological Study of Sudanese Date Wines
Authors: ALI MOHAMED Z. , DIRAR HAMID A.
Published: August 2006

Procedures followed in the home fermentations of three date wines were investigated. Two wines, 'sherbote', and‘nabit’prepared from date sirup, are produced by a relatively quick fermentation taking about 36‐48 hr. The fermentation of the third wine;‘dakkai', prepared from whole date fruits, is a slow process taking about 96 hr. The samll amounts of spices and sorghum malt used as additives in the preparation of 'sherbote’and‘nabit', respectively, contribute to the inoculum. In‘dakkai’fermentation of the inoculum comes from the natural flora of the data fruit itself. Changes in the production of ethanol, acetic and lactic acids and pH as well as in microbial populations were followed during fermentation of each wine. The most important genera of yeast, acetic and lactic acid bacteria were identified.
Sterilization of Food in Containers with an End Flat Against a Retort Bottom: Numerical Analysis and Experimental Measurements
Authors: NAVEH D. , PFLUG I. J. , KOPELMAN I. J.
Published: August 2006

The heating characteristics of a metal container (filled with a conduction heating food) heated with one end flat against a retort bottom was simulated numerically using the Finite Element method. Results of heat penetration tests in a laboratory retort and in a commercial crateless retort were compared to results obtained in computer simulations. It was observed that semilogarithmic heating curves are curved under the conditions described. It was also shown that the slowest heating zone moves towards the container bottom during heating. Heat flux, which is initially directed from the retort bottom towards the can, is reversed at long heating times; i.e., heat flows from the container to the retort bottom. Suggestions are given for the handling of this type of situation in commercial practice.
Antithiamin Activity of Polyphenolic Antioxidants
Authors: YANG PEI‐FANG , PRATT DAN E.
Published: August 2006

Two flavonoids, quercetin and dihydroquercetin, and two cinnamic acid derivatives, caffeic acid and chlorogenic acid, were selected as being representatives of plant phenolic antioxidants. Tests of antioxidant activity showed the two flavonoids were more effective than the two cinnamic acid derivatives. However, in thiamin degradation tests, cinnamic acid derivatives showed a greater degradation of thiamin than did the flavonoids. The effect of caffeic acid on thiamin degradation was found to be pH dependent. The influence of phenolic compounds at pH 5.5 was extremely slight; the degradation of thiamin was considerably more rapid at pH 7 than at pH 5.5. Spectral and thin‐layer chromatographic analyses demonstrated that thiamin disulfide was the major product of thiamin degradation created by phenolic oxidation compounds.
Sensor Contamination with Organic Volatiles During Water Activity Measurements with an Electric Hygrometer
Authors: FAVETTO GUILLERMO , RESNIK SILVIA L. , CHIRIFE JORGE
Published: August 2006

This work investigates sensor contamination of an electric hygrometer by organic volatiles during water activity (aw) measurement in foods and volatile‐containing model systems. Various aromatic and flavor chemicals in aqueous solutions, at a concentration of O.1‐0.5%, may contaminate the sensor leading to erroneous results in aw measurement. Various condiments and seasonings also contain volatile compounds which produced a significant effect on sensor performance. Some glycols were also found to contaminate the sensor during aw measurement.
Binding of Iron by Cellulose, Lignin, Sodium Phytate and Beta‐Glucan, Alone and in Combination, Under Simulated Gastrointestinal pH Conditions
Authors: PLATT S. R. , CLYDESDALE F. M.
Published: August 2006

Cellulose (Ce), Lignin (L), Na phytate (P) and beta‐glucan (G), alone, and in combination, were evaluated as to their effect on iron profiles in model systems containing FeSO4• 7H2O under simulated gastrointestinal pH conditions. Both cellulose and lignin alone, were found to bind a high percentage of the iron in an insoluble form at pH 5.7±0.4 and pH 6.6±0.1, but less at pH 2.0±0.1. However, in the presence of other model components, cellulose unlike lignin had a minimal effect on total binding at all pH levels. Na phytate, alone, formed soluble complexes at all pH levels and when added to lignin led to the solubiization of some of the iron bound to lignin. Beta‐glucan formed soluble iron complexes, which appeared to have a low binding strength with iron.
Effect of Hydrogen Peroxide and Phenolic Compounds on Horseradish Peroxidase‐Catalyzed Decolorization of Betalain Pigments
Authors: WASSERMAN BRUCE P. , EIBERGER LAURA L. , GUILFOY MICHAEL P.
Published: August 2006

The effect of hydrogen peroxide and phenolic compounds on the decolorization of betanin and a betaxanthin preparation by horse‐radish peroxidase (HRP) was examined. Betanin was decolorized at a greater rate than the betaxanthm pigments and both reactions were H2O2‐dependent. Betaxanthin was more prone to oxidatic decolorization than betanin. 2,4‐Dichlorophenol, resorcinol and o‐toluidine stimulated the decolorization of both pigments. Guaiacol enhanced the peroxidatic decolorization of both pigments to a small extent, but inhibited the oxidatic breakdown of betaxanthin. Possible implications of these results are discussed.
Effect of Prerigor Pressurization on Postmortem Bovine Muscle Lactate Dehydrogenase Activity and Glycogen Degradation
Authors: ELKHALIFA E. A. , ANGLEMIER A. F. , KENNICK W. H. , ELGASIM E. A.
Published: August 2006

Prerigor bovine semimembranosus muscle was pressure‐treated at 103.5 MNm‐2 (15.000 psi) for 2 min at 37°C. Glycogen levels of pressurized muscle were significantly (P < 0.01) lower than those of the control at 1, 2 and 4 hr postmortem. Glucose concentrations were significantly (P < 0.01) higher in the treated muscle than in the control at all sampling periods. Lactate content increased rapidly after pressurization (1 hr postmortem); however, there was no significant difference between control and treated muscles at 24 hr. Pressurized muscle showed a significant (P < 0.01) increase in LDH activity over that of the control muscle at 1 hr, but not at 24 hr postmortem. Thus pressurization of muscle accelerated the rate of glycolysis and enhanced LDH activity.
Effect of Succinylation on the Proteolysis of Food Proteins
Authors: ALFORD E. S. , PIRIYAPAN V. , DILL C. W. , YOUNG C. R. , RICHTER R. L. , LANDMANN W. A.
Published: August 2006

Casein, bovine serum albumin and soy globulin were succinylated and used as substrates, in both forms, for initial velocity studies of proteolysis by α‐chymotrypsin and pepsin. Succinylation resulted in modification of at least 91% of the free amine groups of the proteins. Proteolysis was determined by fluorometrically monitoring the appearance of amine groups. Kinetic constants were estimated by the direct equation plot using FORTRAN programs. Succinylation enhanced the initial proteolysis of all substrates by either enzyme as evidenced by an increased maximum velocity and decreased Michaelis constant for the modified substrates. Modification of casein caused the most pronounced differences in rates of proteolysis, resulting in the largest change in kinetic constants for pepsin and the smallest change for α‐chymotrypsin.
Gelatin Photoelasticity: A New Technique for Measuring Stress Distributions in Gels During Penetration Testing
Authors: KILCAST D. , BOYAR M. M. , HUDSON J. B.
Published: August 2006

The birefringence observed in polarized light on subjecting gelatin gels to stress has been employed as a novel means of examining stress distributions set up during penetration testing. Two types of information are contained in the observed patterns: maximum shear stress magnitudes can be assessed from the isochromatic patterns, and stress directions can be constructed from the isoclinic patterns. Relative shear stress magnitudes can be estimated directly, and absolute shear stress magnitudes can be calculated provided the fringe constant of the gel is measured under carefully controlled experimental conditions. Information on stress directions is generally of lesser value.
Role of Woodsmoke in N‐Nitrosothiazolidine Formation in Bacon
Authors: MANDAGERE A. K. , GRAY J. I. , SKRYPEC D. J. , BOOREN A. M. , PEARSON A. M.
Published: August 2006

The role of woodsmoke in N‐nitrosothizaolidine (NTHZ) formation in bacon was investigated in model systems in which woodsmoke condensate was reacted with combinations of nitrite and cysteamine, cysteine, or cystine. NTHZ formation was most pronounced in those systems containing nitrite and cysteamine. When the smoke condenstate was treated initially with sodium bisulfite before reaction with nitrite and cysteamine, only trace amounts of the N‐nitrosamine were obtained. Pork bellies at various stages of processing and cooking were also analyzed for NTHZ. Higher levels of NTHZ were found in raw nork belly which had been cured and smoked than in the fried counterpart.
Storage Stability of a Puff Pastry Dough with Reduced Water Activity
Authors: LEUNG H. K. , MATLOCK J. P. , MEYER R. S. , MORAD M. M.
Published: August 2006

A puff pastry dough that remained stable at refrigerated temperatures was developed. Dry heat treatment was used to partially destroy amylase and lipoxygenase in wheat flour. Water activity of puff pastry dough was reduced from 0.98–0.90 by addition of 12g sorbitol/100g flour. The adverse effects of sorbitol on baking properties of puff pastry were alleviated by addition of sodium stearoyl lactylate and gum arabic. The puff pastry dough stored at 5°C in air or nitrogen was stable for 75 days without any significant loss in specific volume or pastry height in comparison with the frozen control.
Time and Temperature Parameters of Corn Popping
Authors: ROSHDY T. H. , HAYAKAWA K. , DAUN H.
Published: August 2006

High quality commercial popcorn containing 14.0% moisture was processed in a continuous hot air domestic corn popper. The time required to pop individual kernels ranged from 35 − 120 sec, with 43% of the corn being cooked between 60 and 75 sec. The temperature of the popping chamber ranged from 196 − 277°C. The average temperature at the center of the kernels when they burst was 187°C. The empirical parameters, f and j values for heat transfer were determined.
Orange Juice Adulteration: Detection and Quality Effects of Dilution, Added Orange Pulpwash, Turmeric and Sorbate
Authors: PETRUS D. R. , FELLERS P. J. , ANDERSON H. E.
Published: August 2006

Adulteration of frozen concentrated and single‐strength orange juices with orange pulpwash (PW) have been detected regularly in samples obtained from the North American retail market. This practice is a direct economic fraud on the consumer and to the legitimate grower, processor and distributor. The addition of PW to frozen concentrated or single‐strength orange juices may have a profound detrimental effect on the juice flavor and other quality factors. Turmeric, as colorant, alone and in combination with PW has been found in concentrated orange juice for manufacturing imported by some Florida processors. Sorbate preservative has been detected in single‐strength orange juices from concentrate obtained from the retail market and packed out of Florida.
Storage of New Zealand Jack Mackerel (Trachurus novaezelandiae) In Ice: Chemical, Microbiological and Sensory Assessment
Authors: RYDER J. M. , BUISSON D. H. , SCOTT D. N. , FLETCHER G. C.
Published: August 2006

Physical, sensory, microbiological and chemical analyses were carried out on jack mackerel during 23 days of storage in ice. Sensory results indicate that jack mackerel used in this trial had a shelf‐life of 7 days. Aerobic plate counts never exceeded 106/g flesh during the first 11 days. The K value reached 20% after 7 days. Trimethylamine, total volatile base, pH and thiobarbituric acid analyses were not good indicators of changes in quality during the shelf‐life. Proximate analyses were carried out on representative samples of the fish.
Effects of Vacuum and Atmospheric Freeze‐Drying on Quality of Shrimp, Turkey Flesh and Carrot Samples
Authors: BOEH‐OCANSEY OSEI
Published: August 2006

To assess a technique of freeze‐drying at atmospheric pressure, the quality of shrimp, turkey flesh and carrot freeze‐dried by the conventional method in vacua, was compared to that of the same products freeze‐dried under atmospheric conditions. Shrinkage, ability to rehydrate, water retention, and color change as well as sensory analyses were used as indices to evaluate the effect of processing conditions. The atmospheric process induced greater quality loss than freezedrying in vacua. However, process techniques to improve upon the quality of the atmospheric freeze‐dried products are discussed.
Water Vapor Permeability of an Edible, Fatty Acid, Bilayer Film
Authors: KAMPER S. L. , FENNEMA O.
Published: August 2006

A bilayer film consisting of stearic and palmitic acids as one layer and hydroxypropyl methylcellulose as the other was prepared. The permeability of this film to water vapor was tested under a variety of conditions involving film composition, temperature and relative humidity. This film exhibited permeability values (g · mil w m−2· day−1· mm Hg−1) of 0.5 at 40°C 0.3 at 25°C 1.7 at 5°C, and 6.0 at −19°C. This film would be expected to perform well at relative humidities below 90% and temperatures within the range of 40°C to ‐19°C.
Semiautomated Method for the Analysis of PSP Toxins in Shellfish
Authors: JONAS‐DAVIES J. , SULLIVAN J. J. , KENTALA L. L. , LISTON J. , IWAOKA W. T. , WU L.
Published: August 2006

The method uses an autoanalyzer continuous flow reaction system to oxidize toxin in standard acid extracts of shellfish, prepared for mouse bioassay, to derivatives which are detected by fluorescence. Oxidation is by periodic acid under alkaline (NH4OH) conditions and is followed by acidification by acetic acid. Concentrations of 10 μg/100g toxin and above can be measured with good reproducibility and accuracy: coefficient of variation was 9.5% for samples with 60 μg/100g or greater. Correlation with the mouse bioassay was 0.82 for 204 samples (toxin from 0–2000 μg/100g). The method is proposed to screen shellfish samples for PSP toxins with only samples falling into the range 60–250 μg/100g being subject to the more tedious and expensive mouse bioassay.
Assessment of Autoxidation in Freeze‐Dried Meats by a Fluorescence Assay
Authors: KAMAREI A. R. , KAREL M.
Published: August 2006

A simple and sensitive fluorescence‐measuring technique was developed to assess extent of lipid oxidation in freeze‐dried meats. Solvent extracts of reconstituted stored samples were assayed by fluorimetry. Spectra of “oxidized” meats show maximum excitation and emission wavelengths of λex = 350 and λem = 440 nm, respectively. At λem of 440 nm, “unoxidized” meats show three peaks in excitation spectrum at λex1= 308, λex2= 318 (max.), and λex3= 350 nm. However, at λex of 350 nm, these samples show a peak at λem = 476 nm. The intensity ratio of λex3 or λem over λex2 are useful as sensitive and reliable “internal standards” of lipid oxidation. Presence of 100 ppm TBHQ (monotertiary butylhydroquinone), absence of oxygen, and compression of meat before freeze‐drying, which protect against oxidation also result in corresponding reductions of these ratios.
Functional Properties of Enzymatically Modified Beef Heart Protein
Authors: SMITH DENISE M. , BREKKE CLARK J.
Published: August 2006

The effect of enzymatic modification on beef heart protein functionality was examined in model system and frankfurter experiments. Modification of heart myofibrils with ficin was effective in improving protein solubility and emulsification capacity compared to controls. Incorporation of enzyme‐modified heart into a meat model system composed of 30% beef heart and 70% beef skeletal meat resulted in improved cooked yields which were equal to controls made with 100% skeletal meat, in both no‐salt and 3% salt formulations. Normal (2%) and low (0.5%) salt frankfurters made with 30% enzyme‐modified beef heart had significantly greater smokehouse yields and consumer cooked yields than frankfurters made with 30% unmodified heart.
In Vitro Evaluation of the Effects of Ortho‐, Tripoly‐ and Hexametaphosphate on Zinc, Iron and Calcium Bioavailability
Authors: ZEMEL MICHAEL B.
Published: August 2006

Effects of orthophosphate, tripolyphosphate and hexametaphosphate on zinc, iron and calcium availability were evaluated following in vitro peptic and peptic‐pancreatic digestions. Solubility was used as an index of potential availability for zinc and calcium; both total soluble and ionized levels were considered for iron. Orthophos‐phate depressed zinc solubility while both polyphosphates enhanced it. All three phosphates depressed ionized, but not total, soluble iron, with the greatest effect exerted by tripolyphosphate. Results indicate that effects of phosphates on zinc and iron availability may be predicted by their effects on soluble zinc and soluble ionic iron levels following in vitro digestions. Effects on calcium availability were not explained by this method.
Predicting Steady Shear and Dynamic Viscoelastic Properties of Guar and Carrageenan Using the Bird‐Carreau Constitutive Model
Authors: KOKINI J. L. , BISTANY K. L. , MILLS P. L.
Published: August 2006

The Bird Carreau constitutive model, a five parameter semi‐empirical set of equations, was used to predict the steady shear viscosity, η′, the dynamic viscosity, η″, and the out‐of‐phase component of the complex viscosity divided by frequency, η″/ω. For most of the frequency/shear rate region in the range 0.1 ‐ 100 set−1 for 1% and 1.25% guar, the models accurately predicted the experimental data. η″/ω data for 2.0% and 2.5% carrageenan dispersions were predicted accurately in the high frequency region but were not successfully simulated in the low shear rate/frequency region.
Factors Affecting Catalase Activity in Staphylococcus aureus MF‐31
Authors: GALLIGAN PATRICK M. , BARRIER WILLIAM A. , MARTIN SCOTT E.
Published: August 2006

Selected conditions were examined for their possible roles in the regulation of catalase activity in Staphylococcus aureus MF‐31. The addition of the heme precursor 5‐aminolevulinic acid resulted in increased catalase activity whereas the addition of exogenous hydrogen peroxide did not. Catalase activity decreased when S. aureus MF‐31 cells were grown in media containing glucose. Cells grown in media with succinate or citrate substituted for glucose exhibited increased catalase activity. Cells grown in tryptic soy broth (0.5% NaCl) supplemented with NaCl showed increased catalase activity at salt concentrations up to 3%.
Relationships Between the Hard‐to‐Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and Minerals
Authors: MOSCOSO WILFREDO , BOURNE M. C. , HOOD L. F.
Published: August 2006

The effect of high temperature, high humidity storage on cooking quality and physicochemical properties of dry, mature red kidney beans was evaluated over a storage period of 9 months. The rate of softening of beans during cooking, and the rate of dissolution of pectin during cooking followed apparent first‐order kinetics and their apparent rate constants correlated highly with each other. The apparent softening rate constants decreased with increasing time of storage. The loss of cookability in mature bean seeds stored under high temperature‐high humidity conditions probably results from a decrease in phytic acid phosphorus and alterations in the ratio of monovalent to divalent cations in the tissue.
Determination of Individual Simple Sugars in Aqueous Solution by Near Infrared Spectrophotometry
Authors: DULL GERALD G. , GIANGIACOMO ROBERTO
Published: August 2006

An approach is presented for using near infrared region (NIR) spectrophotometry to determine the individual simple sugars (glucose, fructose, and sucrose) in aqueous solutions ranging from 3 ‐ 52% (w/w). The 95% confidence limits of the method for glucose, fructose, and sucrose were ≦ 1.3, 1.0, 0.9%, respectively.
A Simplified Method for Determination of Browning in Dairy Powders
Authors: PALOMBO RAHAMIM , GERTLER ARIEH , SAGUY ISRAEL
Published: August 2006

An improved method for the determination of nonenzymatic browning in dehydrated dairy powders is described. The method involves liberation of the brown pigments from the protein molecules by means of a proteolytic enzyme, pronase. For complete proteolysis, the pronase mixture (2.53 mg enzyme/U.lg dry powder) was incubated at 45°C for 2 hr. After clarification, the browning index (defined as the optical density difference measured at 420 nm and 550 nm) was determined spectrophotometrically. The suggested method proved to be straightforward, easy to employ, and showed high accuracy and reproducibility. The procedure is suitable for routine laboratory analyses and its repeatability, as expressed by the coefficient of variation, was below 3%.
Incidence of Enterococcal Thermonuclease in Milk and Milk Products
Authors: BATISH V. K. , CHANDER HARISH , RANGANATHAN B.
Published: August 2006

Out of 728 enterococcal isolates recovered from 208 samples of milk and milk products, 216 isolates (29.7%) produced deoxyribonuclease (DNase), but among them only 31 (4.3%) were capable of exhibiting thermonuclease (TNase) activity. The incidence of DNase positive enterococci was maximum (63.4%) in Kulfi mix, but the number of thermonuclease positive enterococci was maximum (9.6%) in nonfat dry cow's milk. DNase positive enterococci were encountered in 78 (37.5%) samples, whereas only 22 (10.6%) of the samples showed the presence of thermonuclease producing enterococci. Although 30 samples (14.4%) contained staphylococcal TNase, thermonuclease of nonstaphyloccal origin was actually detected in 7 such samples. The latter, however, did not contain either Staphylococcus aureus or their enterotoxins.
Peroxidase Fractions from Asparagus of Varying Heat Stabilities
Authors: POWERS J. R. , COSTELLO M.J. , LEUNG H. K.
Published: August 2006

Chromatofocusing was used to fractionate asparagus peroxidases. Basic isozymes of pI greater than 9.0 predominated throughout the spear. In addition, a more acidic peroxidase fraction is found in the asparagus spear tip. The basic and acidic fractions were similar in heat stability, but the acidic fraction reactivated readily after heating at 70°C.
Water Holding Capacity of Hemicelluloses from Fruits, Vegetables and Wheat Bran
Authors: HOLLOWAY W. D. , GREIG R. I.
Published: August 2006

The water‐holding capacities of freeze‐dried bean, cabbage, lettuce, onion, peach, pear, pumpkin, tomato, wheat bran and their hemicelluloses were determined by the centrifugation method. Cabbage had the greatest water‐holding capacity at 35.8g of water per gram of dry food; bran the lowest at 5.2g water per gram. The waterholding capacity (WHC) of the hemicelluloses from fruits and vegetables varied considerably from 3.3 g/g in beans to 12.0 g/g from cabbage. Hemicelluloses extracted from wheat bran showed a marked increase in WHC from 5.2 g/g of water per gram of‘whole’bran to 22.8 g/g for hemicellulose. This decreased to 15.3g of water bound by hemicellulose that had been extracted after chlorite delignification. WHC of hemicelluloses from wheat bran and cabbage may account for their ability to increase stool weight.
Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts
Authors: SMITH LISA A. , SIMMONS SHARON L. , McKEITH FLOYD K. , BECHTEL PETER J. , BRADY PAMELA L.
Published: August 2006

Six paired beef round and pork loin roasts were used to determine the effects of sodium tripolyphosphate (STPP) on fresh and reheated roasts. Roasts were pumped 10% of their weight with distilled water (control) or with distilled water containing 4.75% STPP. Roasts were cooked to internal temperatures of 70°C (beef) or 75°C (pork) and evaluated after 0, 1 or 3 days (roasts were reheated to cooked temperatures). This study indicates that phosphate in pork and beef roasts allowed them to be reheated after 1 and 3 days of refrigeration with minimal losses of juiciness, tenderness or flavor intensity, Phosphate injection reduced warmed‐over flavor in reheated pork roasts but was not successful in decreasing the incidence of warmedover flavors in reheated beef roasts.
An Investigation into the Lipid Classes of Skipjack Tuna (Katsuwonus pelamis)
Authors: BALOGUN ADEBISI MOGEED , TALABI S.O.
Published: August 2006

The lipid classes of the muscle of Skipjack tuna (Katsuwonus pelamis) were investigated over a period of 10 months by thinlayer chromatography. Triglycerides, diglycerides, monoglycerides and phospholipids content varied between 48.36 ± 1.22% and 62.49 ± 3.40%; 20.04 ± 5.59 and 28.53 ± 4.50; 0.98 ± 0.20% and 4.84 ± 2.48% and 4.31 ± 0.96% and 9.26 ± 0.52%, respectively. Both triglycerides and diglycerides formed the major fractions (between 68 and 91%) of Skipjack muscle lipid. There was a good concentration of phospholipids. Free fatty acid levels were fairly low and varied between 0.62 ± 0.10% and 3.94 ± 0.31%. No levels of hydrocarbons were detected in lipid samples from May to September but fairly high levels of (14.97 ± 2.89% and 12.74 ± 2.68, respectively) were detected in November and January samples.
Discriminative Characterization of Different Texture Profiles of Various Cooked Fish Muscles
Authors: HATAE KEIKO , YOSHIMATSU FUJIKO , MATSUMOTO JUICHIRO J.
Published: August 2006

Textural differences in cooked fish muscle tissues, according to species, were demonstrated quantitatively by acquiring fresh tissue samples of five species, cooking them under specific conditions, measuring the common physical properties of each (drip, residual weight, fumness, cohesiveness, penetration, fiber volume, fiber diameter, and fiber length) and scoring them in a range of −1.2 to −1.8 for skipjack to 1.0 to 2.0 for channel rock fish using discriminant analysis.
Sensory and Instrumental Evaluation of Snapper and Rockfish Species
Authors: SAWYER F. M. , CARDELLO A. V. , PRELL P. A. , JOHNSON E. A. , SEGARS R. A. , MALLER O. , KAPSALIS J.
Published: August 2006

Sensory and instrumental measures were made of the edibility characteristics of 18 fish species from the families Lutjanidae and Scorpaenidae. Descriptive sensory analysis and cluster analysis of the data showed Lutjanidae and Scorpaenidae families to differ in texture, but not in flavor. Lutjanidae species were less flaky, less fibrous, less firm, and less chewy than the Scorpaenidae species. Only Atlantic Ocean Perch (Sebastes marinus), Longspinethornyhead (Sebastolobus altivelis), and Shortspinethornyhead (Sebastolobus alascanus), were more similar in texture to the Lutjanidae species than to their own family, Scorpaenidae. Consumer data revealed a similar separation of family groups on the basis of texture, but not flavor. Sensory and instrumental data showed good correlations between both sensory hardness and chewiness and the instrumental parameter of maximum shear stress (r = 0.86 and 0.84, respectively).
Effect of Methodology on Total Volatile Basic Nitrogen (TVB‐N) Determination as an Index of Quality of Fresh Atlantic Cod (Gadus morhua)
Authors: BOTTA J. R. , LAUDER J. T. , JEWER M. A.
Published: August 2006

Six different published methods of determining TVB‐N were evaluated for accuracy, precision, suitability as an index of quality, and both cost and speed of determination, using gutted Atlantic cod stored in ice for up to 18 days. Although the method of determination affected the actual values obtained, it did not affect the overall relationship between TVB‐N and sensory assessment of raw or cooked fish. The method of determination also affected precision and both cost and speed of determination. If high operational costs could be tolerated, MgSO4 ext/steam distillation would be the preferred method but if variability of results could be tolerated, TCA extraction/steam distillation would be the method of choice.
Growth of Enteropathogenic and Spoilage Bacteria in Sage‐Containing Broth and Foods
Authors: SHELEF L. A. , JYOTHI E. K. , BULGARELLII M. A.
Published: August 2006

Sensitivity of strains of S. aureus, B. cereus, Pseudomonas sp. and S. typhimurium to sage was studied in nutrient broth and in foods. Inhibition was highest in broth (MIC of 0.0–1.0%), and diminished in rice (MIC of 0.4 to >2.5%), and chicken and noodles (MIC of 1.0 to >2.5%). Little or no inhibition was seen in meat at ≤2.5% of sage. In each growth medium B. cereus strains displayed the least resistance, followed by S. aureus, Pseudomonas sp., and S. typhimurium. Growth from spores of B. cereus was inhibited in a manner similar to that seen in vegetative cells. While antimicrobial activity of sage increased with increase in the volatile oil fraction, essential oils alone had limited inhibitory effect in broth, and no effect in foods. Salt and water levels in the food increased bacterial sensitivity, whereas fat and protein decreased it.
Effects of Lactic Fermentation of Milk on Milk Lipids
Authors: RAO D. R. , REDDY J. C.
Published: August 2006

Fermentation of whole milk by Lactobacillus acidophilus, Lactobacillus bulguricus and Streptococcus thermophilus resulted in moderate but significant increase in the levels of saturated fatty acids and oleic acid with a concomitant decrease in the levels of linoleic and linolenic acids in the glyceride fraction. Similarly, the increase in the levels of free fatty acids was moderate. There were significant increases in the levels of stearic and oleic acids. Unusual fatty acids of bacterial origin were not detected, and monoglycerides disappeared completely upon fermentation. Changes in cholesterol levels were also not significant. Acid degree value and free fatty acid levels were correlated significantly (r = 0.711). Results indicate that previously reported hypocholestermic effect of fermented milk is not due to changes in the composition of lipid classes investigated.
Time‐Intensity Sensory Characteristics of Saccharin, Xylitol and Galactose and Their Effect on the Sweetness of Lactose
Authors: HARRISON SUSAN K. , BERNHARD RICHARD A.
Published: August 2006

Time intensity measurement reveals a more comprehensive picture of the sweetness characteristics of various additives in combination with lactose than other sensory measurements. Sweetness additivity effects were found in the case of lactose‐saccharin mixtures, synergistic sweetness effects were found in the case of lactose‐xylitol mixtures and suppression of sweetness effects were found in lactosegalactose mixtures. These varied effects were only seen in the area under the time‐intensity curve measurements. Sweetness suppression was found in all three mixtures when only the initial sweetness intensity and duration of sweetness measurements were interpreted.
Enzyme Diafiltration Technique for In Vitro Determination of Protein Digestibility and Availability of Amino Acids of Legumes
Authors: KAN TZE‐MING , SHIPE W. F.
Published: August 2006

In vitro protein digestibility determined by peptic hydrolysis in a diafiltration reactor gave values comparable to the published in vivo digestibility data in 16 samples from both animal and plant sources. The in vitro technique is easier to perform and the reproducibility is greater than that reported for in vivo rat assays. A high performance liquid chromatographic method was modified to determine the amino acids in the pepsin hydrolysates. The amino acid content of nine samples were compared to the FAO‐WHO (1973) reference protein standard and the geometric mean of the essential amino acid content were compared with values for Protein Efficiency Ratio (PER), Net Protein Utilization (NPU), and Biological Value (BV). The geometric mean was most closely related to the NPU value with a correlation coefficient of 0.96.
Measurement of Convective Heat Transfer Coefficients During Food Freezing Processes
Authors: CHAVARRIA VICTOR MANUEL , HELDMAN DENNIS R.
Published: August 2006

Any prediction of freezing time for a food product depends on accurate heat transfer coefficients. The purpose of this investigation was to examine experimental procedures for accurate determination of convective transfer coefficients during freezing of food products. Measurements of heat transfer coefficients during cooling of any acrylic transducer and ground beef with similar size and shape were conducted at air temperatures below initial freezing point of the product. The results indicate that accurate measurements of the coefficients can be achieved through nonlinear regression analysis of temperature histories within an acrylic transducer.
Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product
Authors: FERRAMONDO ALBERTO , CHIRIFE JORGE , PARADA JOSÉ L. , VIGO SUSANA
Published: August 2006

“Dulce de leche” (milk sweet) is a typical Argentine confectionery product prepared with milk which is concentrated by evaporation in the presence of added sucrose. Its sugar composition, water activity (aw) and pH values of commercial samples were studied. Water activity varied between 0.80 and 0.85 and pH between 5.6 and 6.3. The effects of practicable modification in aw pH, storage temperature and addition of potassium sorbate on the growth of an osmotolerant yeast was studied. The best way of inhibiting the growth of the test microorganism at room temperature (25°C) was the addition of sorbate (500 ppm as sorbic acid) together with a pH adjustment to 5.5.
Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath
Authors: DINARDO M. , BUCK E. M. , CLYDESDALE F. M.
Published: August 2006

Contralateral beef muscles were prepared in either a 60°C waterbath or a 94°C conventional oven. Waterbath cooked muscles were placed in nylon bags and evacuated prior to cooking; some samples were held in the bath for 2 or 4 additional hours after reaching ternal end‐point temperature. Yields were greatest for waterbath prepared samples which were removed from the bath immediately upon reaching internal end‐point temperature. Extended cooking times increased collagen solubilization and decreased yields, overall rareness, panel scores for juiciness and flavor and Warner‐Bratzler shear values.
Effects of Cooking in Solutions of Varying pH on the Dietary Fiber Components of Vegetables
Authors: BRANDT LAURA M. , JELTEMA MELISSA A. , ZABIK MARY E. , JELTEMA BRIAN D.
Published: August 2006

To study the effect of pH on dietary fiber components of vegetables, beans, cauliflower, potatoes, peas and corn were cooked in buffers of pH 2, 4, 6, and 10. Water‐soluble pectin and hemicellulose, water‐insoluble pectin and hemicellulose, cellulose and lignin were quantitated in raw, cooked vegetables and cooking medium. Tenderness and pH of raw and cooked vegetables were determined. Texture varied with cooking medium. Cooked vegetables were most firm at pH 4 and softest at pH 10. Dietary components found in cooking medium reflected these textural changes. Vegetables which showed greater pH effects exhibited greater changes in fiber components.
Effect of Mineral Gluconates on Quality Characteristics of Bread and Cookies
Authors: RANHOTRA GUR , GELROTH JANETTE , DREESE PAT , BLOCKCOLSKY DORIS
Published: August 2006

These studies examined the effect of expanded fortification (FNB, 1974), using gluconates of Fe, Zn, Ca, and Mg as the mineral source, on quality characteristics of white pan bread and chocolate chip cookies. Gluconates, including magnesium gluconate, did not affect the yeast activity, dough mixing time, proof time, or dough pH. The pH and subjective quality scores of the breads were also little affected by any of the gluconates. Fortification reduced the specific loaf volumes slightly and also caused, by day 6, a greater firming of the crumb. Gluconates did not affect the subjective quality scores or spread ratios of the cookies, although cookie pH was lowered somewhat. Used singly, test gluconates did not appreciably alter the bread or cookie flavor profile except that cookies containing Zn gluconate were consistently preferred.
Recovery of Selected Bacteria in Media Containing 0.5% Food Grade Poly‐ and Pyrophosphates
Authors: MOLINS R. A. , KRAFT A. A. , OLSON D. G. , HOTCHKISS D. K.
Published: August 2006

Pure cultures ofSalmonella typhimurium, Pseudomonas aeruginosa, Staphylococcus aureusand two lactic starters were plated with laboratory media containing 0.5% of a food grade poly‐ or pyrophosphate. Heated or unheated tetra sodium pyrophosphate (TSPP) was highly inhibitory or lethal to all cultures tested, followed by unheated sodium tripolyphosphate (STPP) and sodium polyphosphate glassy (SPG), while sodium acid pyrophosphate (SAPP) was not inhibitory or enhanced recoveries. Heating reduced the effectiveness of phsophates as inhibitors.
Softening of Cucumber Pickles by Cx‐Cellulase and Its Inhibition by Calcium
Authors: BUESCHER RON , HUDSON MIKE
Published: August 2006

The effects of polygalacturonase free Cx‐cellulase alone or in combination with CaCl2 on softening of cucumber pickles during brine storage were examined. Treating Cx‐cellulase preparations with urea eliminated polygalacturonase activity. Pickles exposed to Cx‐cellulase remained firm for 4 months. After 4 months, Cx‐cellulase mediated softening became apparent. Calcium substantially increased firmness. Cx‐cellulase did not reduce the level of firmness attained in pickles exposed to calcium during 12 months of storage.
Microwave Recooking of Pork Roasts To Attain 76.7°C Throughout
Authors: ZIMMERMANN W. J.
Published: August 2006

Sixteen trichina‐infected pork roasts were cooked at 30% power in two microwave ovens for 48.4 min/kg. Seven roasts attained or closely approached 76.7°C thoughout and were not recooked. Nine roasts whose initial post‐cooking low temperatures varied from 42.8–72.8°C were recooked one to three times at 8.8 min/kg. One of the roasts recooked three times probably would have required two more recookings at 8.8 min/kg to obtain 76.7°C throughout. Eight of the 16 roasts were underdone and should have been recooked. Trichinae in all sixteen roasts, irrespective of temperatures or degree of doneness attained, were noninfective to rats.
Effect of Delayed Filleting on Quality of Cod Flesh
Authors: SHAW S. J. , BLIGH E. G. , WOYEWODA A. D.
Published: August 2006

A study was undertaken to determine the effect of delayed filleting on overall shelf life of cod. One lot of gutted cod was divided into three groups for iced storage and filleted 1,4 or 7 days postmortem. Quality of fillets during subsequent storage at 1–2°C was assessed by physical characteristics, trimethylamine values, and total aerobic plate counts. After day 7, comparison of fillets of the same postmortem age showed that fish which had been most recently filleted was superior to that processed one day after landing, and stored subsequently in plastic trays. Results indicated that maximum overall shelf life could be attained by minimizing time stored as flllets, i.e. delaying filleting.
Kinetic Energy Calculations for Non‐Newtonian Fluids in Circular Tubes
Authors: OSORIO FERNANDO A. , STEFFE JAMES F.
Published: August 2006

Expressions to calculate the kinetic energy of Herschel‐Bulkley fluids flowing in circular tubes are presented. The influence of yield stress, consistency coefficient and flow behavior index are investigated. An equation ‐ based on theoretical considerations ‐ for determining kinetic energy from a kinetic energy correction factor is developed. Solutions are given in a graphical format to facilitate kinetic energy calculations.
Characterization of Zinc Components on in vitro Enzymatic Digestion of Foods
Authors: IKEDA SAYOKO
Published: August 2006

Beef and polished rice were subjected to in vitro digestion and the soluble zinc components separated by gel filtration. Approximately 30% of beef zinc was solubilized by digestion; and more than 30% of rice zinc was solubilized. Most of the soluble zinc was found in one or two proteinaceous components with molecular weight of 1,270‐5,130 dalton. Amino acid analyses showed that these proteinaceous components were high in the acidic amino acids and glycine, and low in L‐histidine. These findings suggest that these proteinaceous components, as they combine with zinc, may increase the amount of soluble zinc.