bluuebunny/crossref_metadata_2025 huggingface dataset:
Chicken Myofibril Fragmentation in Relation to Factors Influencing Tenderness
Authors: SAYRE R. N.
Published: August 2006

SUMMARY: Susceptibility of chicken pectoralis major myofibrils to mechanical fragmentation was investigated, after various periods of aging, as an index of tenderness. Treatments were used which accelerated, retarded or prevented postmortem glycolysis. Fragmentation, with breaks always beside the Z line, was measured by microscopic examination of homogenized muscle. Fragmentation of pre‐rigor muscle produced small, contracted and poorly defined particles. As rigor mortis developed, fragments became longer, more rigid and clearly defined. With additional aging after full rigor. homoaenization produced progressively smaller myofibrillar fragments consisting of 1 to 6 sarcomeres. Muscle was feast tender (as measured by shear force) when it was in full rigor and tenderized with subsequent aging. Retardation of the onset of rigor mortis extended the time required for tenderization. Although the fragmentation pattern generally corresponded to changes in tenderness in glycolysing muscle, fragmentation was not found to be an accurate index of tenderness. Sarcomeres did not lengthen during the aging period after rigor mortis developed.
Inhibitory Effects of Pseudomonas on Selected Salmonella and Bacteria Isolated from Poultry
Authors: OBLINGER J. L. , KRAFT A. A.
Published: August 2006

SUMMARY: The inhibitory effects of Pseudomonas on selected Salmonella and poultry isolates were investigated. Two methods of demonstration of the inhibitory effects were used. A perpendicular streak technique was used as a preliminary screening procedure to determine relative degrees of inhibition exhibited by known strains of Pseudomonas against sensitive Salmonella and known organisms isolated from poultry. Spectropho‐ tometric analysis was also used to measure inhibitory activity produced by different concentrations of filtrates from Pseudomonas cultures against sensitive organisms.

Inhibition of sensitive organisms was more pronounced with agar plates than with cell density methods which employed broth. The production of pigment appeared to be related to the ability of different Pseudomonas cultures to produce inhibition. Concentration of sensitive cells did not appear to be a limiting factor, since inhibition was demonstrable at both high and low levels of inocula. Pseudomonas strains were inhibitory to strains of Salmonella, Staphylococcus, Escherichia and Streptococcus.

None of the inhibitory strains of Pseudomonas isolated from poultry were mutually repressive. However, one strain of Pseudomonas aeruginosa not isolated from poultry did cause inhibition of growth of all of the Pseudomonas isolated from poultry. The public health significance of this work in relation to potential pathogens on processed poultry is discussed.
Infection Routes of Bacteria into Chicken Eggs
Authors: VADEHRA D. V. , BAKER R. C. , NAYLOR H. B.
Published: August 2006

SUMMARY: The area most prone to infection and consequent spoilage of eggs was identified. Different areas of the egg were coated with paraffin wax. The waxed eggs were exposed to infection by Pseudomonas aeruginosa and spoilage studied by ultraviolet light candling. The blunt end was found to be most vulnerable followed by the equitorial region and the small end.
Chemical Destruction of Aspergillus niger Conidiospores
Authors: CHENG MARIA K. C. , LEVIN R. E.
Published: August 2006

SUMMARY: Destruction of A. niger conidiospores at 20°C (68°F) by 20 ppm NaClO and 20 ppm iodine as iodophor yielded D values of 0.61 min and 0.86, respectively at pH 3.0 and 1.31 and 2.04 min, respectively at pH 7.0. On the basis of mojar concentrations, iodine was slightly more effective than chlorine. A D value of 0.026 min was obtained with 4% NaOH at 60°C (140°F) indicating 4% NaOH at 60°C to be far more germicidal than 20 ppm of either halogen compound at 20°C. One per cent NaOH at 30°C resulted in an immediate and rapid release of amino acids presumably from the spore wall during the first 2 min of contact and a slower rate of release of RNA, with DNA released at the slowest rate.
A Reexamination of the Two‐Stage Triangle Test for the Perception of Sensory Differencesa
Authors: GRIDGEMAN N. T.
Published: August 2006

SUMMARY: A review of the theory and practice of the two‐stage triangle test for the sensory perception of small differences leads to the conclusion that its disadvantages usually outweigh its advantages. When the test is used its information content is difficult to assess; and a “least objectional” method, based on a scoring scheme and statistical significance procedures, is here proposed.
PROTEIN QUALITY OF DRY ROASTED SOYBEANS: AMINO ACID COMPOSITION AND PROTEIN EFFICIENCY RATIO
Authors: BADENHOP A.F. , HACKLER L. R.
Published: August 2006

SUMMARY– A study was undertaken to determine the effect of the dry‐roasting process on the quality of soybean protein as indicated by amino acid analyses and PER. Amino acid analyses revealed losses in tryptophan, available and total lysine, cystine and histidine of 35, 31, 17, 15 and 6% respectively. These losses are reflected in both the essential amino acid index (EAAI) and PER. Average EAAI values decreased with increasing degree of roast (68.4, 67.7 and 63.8) compared with a value of 71.4 for the raw samples. The PER values for the same roasted samples were 1.70. 1.46 and 1.28 respectively. A depressed PER value of 0.6 was obtained for the raw sample because of anti‐nutritional factors in the raw beans. Results indicate that the dry roasting process is a means of producing a palatable, nutritious food from soybeans. However, optimum palatability is gained at the expense of protein utilization.
FULL‐FAT SOY FLOUR EXTRUSION COOKED: PROPERTIES AND FOOD USES
Authors: BOOKWALTER G. N. , MUSTAKAS G. C. , KWOLEK W. F. , MCGHEE J. E. , ALBRECHT W. J.
Published: August 2006

SUMMARY– Full‐fat soy flours prepared by the extrusion process were shown to have good nutritive value, flavor, and stability. A flour cooked to a nitrogen solubility index (NSI) of 30 stored well, but the addition of tertiary butyl hydroquinone was necessary to prevent rancidity in flours cooked to 19 and 11 NSI values. The 30 NSI flour was more yellow than a commercial flour cooked to the same degree by a different process. When soy flours were compared in bread to 3 and 6% nonfat dry milk on an equivalent protein, fat, and reducing sugar basis, baking properties were similar. At 15 and 20% levels of soy flour, loaf volume decreased less with the extruded products than with nonextrusion‐processed soy flour.
DYNAMIC TURBULENCE PROMOTION IN REVERSE OSMOSIS PROCESSING OF LIQUID FOODS
Authors: LOWE E. , DURKEE E. L.
Published: August 2006

SUMMARY– The phenomenon of concentration polarization operates to reduce the efficiency of solvent‐solute separation in the processing of foods by reverse osmosis. The viscous nature of most food concentrates aggravates the problem. Disrupting the boundary layer by mechanically inducing turbulence in the fluid stream improves the permeation efficiency. Flux improvement of up to 3‐fold is possible with dynamic turbulence promotion involving plastic spheres moving randomly with the orange juice concentrate. Concentrate (and sphere) movement is pulsed alternately from one end of the membrane flow channel to the other. The spheres are confined within the flow channel to avoid the problem of moving them through the recycling pumps. A net movement of concentrate results when the pump volume is greater in one direction than the other. The permeation rate with dynamic turbulence promotion does not drop off significantly with time. The long‐term effects of sphere movement on the membrane surface are not known but are believed not to be serious.
DRY ICE IN VARIOUS SHIPPING BOXES FOR CHILLED POULTRY: EFFECT ON MICROBIOLOGICAL AND ORGANOLEPTIC QUALITY
Authors: THOMSON JAMES E. , RISSE LAWRENCE A.
Published: August 2006

SUMMARY– Comparisons were made of dry ice and weter ice in shipping boxes for chilled chickens. Three types of boxes were tested: wax‐resin‐coated corrugated fiberboard, expanded polystyrene foam, and wirebound wood‐veneer. Microbial counts, CO2 concentration, and off‐odor development were determined. Microbial counts on poultry stored at 0.5°C for up to 9 days were not significantly different as a function of box type or coolant. Counts on poultry stored at 4.4°C were significantly greater at 9 days on poultry stored in fiberboard boxes with dry ice than on poultry with water ice in fiberboard boxes or polystyrene boxes with dry ice; at 3 and 6 days there were no significant differences. At 5.2°C, counts were significantly smaller in polystyrene boxes with dry ice than in either wirebound boxes with water ice or fiberboard boxes with dry ice. An off‐odor not characteristic of spoilage odor could develop in CO2 atmosphere storage earlier than spoilage odor in an air atmosphere if storage temperature was low (0.5°C). At higher temperature (5.2°C), spoilage odor in air occurred earlier than Co2‐related off‐odor in Co2 atmosphere.
THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA
Authors: PHILIP T. , NAWAR W. W. , FRANCIS F. J.
Published: August 2006

SUMMARY– The triglycerides present in whole ground paprika and paprika pods were extracted and hydrolyzed. The fatty acids were methylated, separated by gas chromatography and identified by mass spectrometry. The whole paprika and pods, respectively, contained approximately 66 and 45% linoleic acid, 14 and 19% palmitic acid, 12 and 14% oleic acid and 5 and 17% linolenic acid. Small quantities of myristic and lauric acids and traces of capric, stearic and palmitoleic acids also were present. Capsanthin, which amounted to 35% of the total carotenoids, occurred as the dilaurate ester. It was isolated from paprika by thin‐layer chromatography after interesterification of the triglycerides. Capsanthin dilaurate, synthesized in the laboratory, gave identical Rf value and infrared and visible spectra to those of the naturally occurring compounds.
TEXTURE OF SEMI‐SOLID FOODS: SENSORY AND PHYSICAL CORRELATES
Authors: HENRY WILLIAM F. , KATZ MORRIS H. , PILGRIM FRANCIS J. , MAY ALFRED T.
Published: August 2006

SUMMARY– Texture profile analyses (TPA) were conducted on a series of commercial desserts (puddings, custards, and gelatin) and on whipped toppings and marshmallow creme. Textural attributes of firmness, elasticity, cohesiveness, gumminess, and chewiness were determined on each product, (a) under compression as in conventional TPA, and (b) under tension to provide five new additional textural parameters. They are referred to as firmness under compression (Fc), firmness under tension (FA), elasticity under compression (Ec), elasticity under tension (EA), etc. Additional attributes of stringiness, maximum tensile force, and work of extension, were also measured. The products were also evaluated by a taste panel for fifteen sensory attributes related to texture. 18 samples were prepared from several products, each of which was altered mainly by using various liquid levels to change the physical and sensory properties. These changes were measured by the conventional TPA method and by the additional procedures described. Precision of the physical test values and precision and reliability of the sensory rating were evaluated. Precision and reliability were deemed sufficient to warrant including all of the physical responses and all of the sensory ratings in a further analysis of the data. Separate factor analyses were performed on the physical test values and on the sensory ratings. Four factors were identified for each set of data, and these accounted for more than 90% of the variation in each case. Multiple regression equations were established for predicting the four factors derived from the sensory ratings by means of the physical test values. Although 15 physical values were available, only 8 were needed for the prediction of the 4 sensory factors. It should be emphasized that some of the additional physical test values obtained under tension, were needed for these predictions as well as the standard physical test values obtained under compression.
QUANTITATIVE DETERMINATION OF COMPOSITION OF MODELS OF FOOD SYSTEMS BY THE INFRARED ATTENUATED TOTAL REFLECTANCE TECHNIQUE
Authors: WILSON J. M. , BEN‐GERA I. , KRAMER A.
Published: August 2006

SUMMARY– Attenuated total reflectance (ATR), offering a possible rapid infrared spectrophoto‐metric method for quantitative measurements of major nutritional components in foods materials, was employed in this study for evaluating composition of model systems representing solid foods: system #1‐starch and protein; system #2‐starch, protein and fat. Using a band ratio technique, correlations were determined between the ratio of intensities for carbohydrate and protein peaks and their proportion in the systems studied. When the log of the ratio of these two peaks was plotted against the composition, correlation coefficients of .9699 and .9358 for systems #1 and #2 respectively were obtained. Errors assignable to the systems'composition and those inherent to the ATR technique are discussed.
ANTIOXIDANT POTENTIAL OF TEMPEH AS COMPARED TO TOCOPHEROL
Authors: PACKETT LEONARD V. , CHEN LINDA H. , LIU JEAN Y.
Published: August 2006

SUMMARY –The antioxidant potential of tempeh to preserve tocopherol‐stripped corn oil was studied. Different levels of tempeh were mixed into corn oil, and incubated at 37°C for a maximum of 6 wk. Peroxide values were determined biweekly. Results showed that tempeh can prevent lipid oxidation. Corn oil containing 50% tempeh showed higher antioxidant potential than those containing 25% tempeh, 0.01%α‐tocopherol, or 0.03%α‐tocopherol. This study substantiates the antioxidant potential of tempeh and suggests its use with other foodstuffs to help preserve the lipids contained therein.
BIOCHEMISTRY OF TEA FERMENTATION: THE ROLE OF CAROTENES IN BLACK TEA AROMA FORMATION
Authors: SANDERSON G. W. , CO H. , GONZALEZ J. G.
Published: August 2006

ABSTRACT— The carotenoid compounds present in fresh tea leaf were quantitatively extracted and separated by thin layer chromatography. Neoxanthin. Neoxanthin, violaxanthin, lutein, and β‐carotene were identified and estimated by spectrophotometry. Quantitative studies showed that these carotenoid compounds decreased from about 0.053% (dry weight basis) in the fresh tea leaf to about 0.030% in the fermented (3 hr fermentation) leaf to about 0.026% in the fired black tea. This analytical study was followed by an investigation to determine how, and to what, these carotenoid compounds are altered during the black tea manufacturing process. The fate of β‐carotene in tea fermentation was first studied in model systems. The model consisted of a crude soluble enzymes preparation extracted from fresh tea leaves, tea flavanols, and β‐carotene. The model system was buffered at pH 5.4 and incubated for 30 min at 30°C. The volatile compounds formed in this system were studied by gas chromatographic analysis of headspace volatiles. It was found that β‐ionone (identified by GLC retention time and mass spectrometry) was formed in this model tea fermentation system as a result of tea flavanol oxidation and drying of the reaction mixture after oxidation. Further, it was found that all three basic reaction mixture ingredients, i.e., active tea enzymes preparation, tea flavanol, and β‐carotene were necessary for the production of β‐ionone. While β‐ionone was the major volatile product formed from β‐carotene in these systems, experiments utilizing 15,15′.14C‐β‐carotene showed that several unidentified compounds also were formed. The formation of β‐ionone from β‐carotene during black tea manufacture was confirmed in separate experiments. Organoleptic and GLC headspace analyses showed that black teas made in the usual way except that β‐carotene was added at the leaf maceration stage (stage which initiates fermentation) contained more β‐ionone than control black teas. The results obtained with β‐carotene have been generalized on paper for all of the carotenoid compounds known to be present in fresh tea leaf. The results of this work indicate that many of the important black tea aroma constituents are probably formed during the tea conversion process by oxidative degradation of the carotenoid compounds present in the system. The possible mechanism for these transformations is discussed.
SOLUBILIZATION OF AQUEOUS SOLUTIONS IN NONPOLAR LIQUIDS
Authors: MORSE LEWIS D. , HAMMES PAUL A. , EVERSON CHARLES W.
Published: August 2006

ABSTRACT— Water was solubilized in orange oil, soybean oil, benzyl alcohol, n‐heptane, n‐hexane and cottonseed oil. Using dioctyl sodium sulfosuccinate, aqueous ascorbic acid was solubilized in orange oil, soybean oil, benzyl alcohol, n‐heptane and n‐hexane. Triglycerol monooleate and decaglycerol dioleate, or caprylic acid and ethoxylated stearic acid solubilized aqueous ascorbic acid in cottonseed oil. Solubilization applications are suggested.
HEAT AND MASS TRANSFER IN A BATCH DRY RENDERING COOKER
Authors: HERBERT L. S. , NORGATE T. E.
Published: August 2006

ABSTRACT— Data were obtained from a number of runs in which inedible offal, mainly from sheep, was processed in a full‐scale batch dry rendering cooker at a commercial abattoir. Good accuracy of measurement of all variables, including weights of input and output materials, steam flows and temperatures was demonstrated by heat and mass balances. Overall heat transfer coefficients for jacket and shaft were calculated for a typical offal run and for a run in which water only was charged. For the offal run, coefficients declined rapidly from about 170 down to 70 Btu/ft2hr°F during the first hour, with the low value persisting for the remaining hour of the cycle. For the water run, there was a gradual decline in coefficient values from 170 to 130 Btu/ft2 hr°F over a 2‐hr period. Comparison of heat transfer behavior for these two cases shows that observed changes in the offal cook could not be explained by changes in heat transfer area caused by shrinkage of contents volume occurring during the cycle. As an alternative explanation, it is proposed that as evaporation of water proceeds, a phase inversion occurs from a tallow in water dispersion initially present in the cooker, to a water in tallow dispersion. A decline in the heat transfer coefficient sets in when tallow becomes the continuous phase, with a minimum value being reached when all water droplets have disappeared and remaining water is present only as “bound’ water in the protein particles.
FLAVOR ENHANCEMENT OF POTATO PRODUCTS
Authors: GUADAGNI D. G. , BUTTERY R. G. , SEIFERT R. M. , VENSTROM D. W.
Published: August 2006

SUMMARY— The effect of selected compounds on flavor of various potato products was studied by sensory panels. The minimum detectable amount of each of six compounds in four brands of dehydrated mashed potatoes was determined. The difference thresholds of the six compounds in the reconstituted potato products varied from 0.05–3.1 ppm. Only 2‐methoxy‐3‐ethylpyrcxine (0.1–0.2 ppm) was effective in increasing the flavor level of all four brands of dehydrated potatoes; it also proved to be effective in increasing the potato flavor level of potato salad, dehydrated scalloped potatoes and potato soup. Potato salad stored at 3°C for 1 wk required at least 0.2 ppm of this compound to maintain its initial flavor difference from the control sample.
EFFECT OF PROCESSING METHOD AND pH OF PRECIPITATION ON THE YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEED
Authors: LAWHON J. T. , CATER C. M.
Published: August 2006

SUMMARY— Glandless cottonseed meals were prepared under controlled conditions in a pilot plant by three different processing methods. These meals along with a glandless cottonseed meal produced at a commercial oil mill were used as source meals for protein isolates. Two protein fractions differing in composition and characteristics were isolated from each type meal using a two‐step, two‐solvent isolation procedure developed at the USDA Southern Utilization R & D Div. yields of each isolate precipitated at three different pH levels were determined on the pilot plant meals. Isolate yields from the commercial meal were determined near the respective isoelectric points of the two fractions. Functional properties including whippability, heat gelation, solubility and foaming properties, were measured on all isolates. Variation in measured values due to meal processing method and precipitation pH was statistically assessed in some instances. Meal processing method was found to significantly affect the yield of Isolate I, the minor isolate. pH of precipitation was found to significantly affect the yield of Isolate II, the major isolate. Also, it was shown that the pH‐solubility profiles of both Isolates I and II could be altered by changing the pH at which they were precipitated. The functional properties of isolates from meals processed without heat were superior to those of isolates from heated meals. Data collected indicated the need for a new practice in evaluating the extent of denaturation of cottonseed protein products. The present practice of determining nitrogen solubility at one point was shown to be inadequate.
MICROBIAL LETHALITY DURING LOGARITHMIC COOLING
Authors: DICKERSON R. W.
Published: August 2006

SUMMARY— By applying the normal restrictions of thermal inactivation experiments, Ball's general equation for lethality during logarithmic cooling was reduced to a form requiring no exponential integrals. The computation is brief within the limits of two restrictions, and accuracy is ±1% of Ball's general equation. The equation is limited to thermal inactivation experiments where the minor dimension of the sample is less than 15 mm; it cannot be applied to commercial sterilization processes.
DEVICE TO MEASURE EASE OF SKIN REMOVAL FROM PEANUTS
Authors: BARNES P. C. , HOLADAY CHARLES E. , PEARSON JACK L.
Published: August 2006

SUMMARY— A new procedure for measuring the ease of skin removal from peanuts is described. A simple device was constructed from readily, available materials and will blanch a 250g sample in 2 min. A series of tests showed that the procedure has excellent precision and compares favorably with two commercial dry‐blanching operations.
RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONS
Authors: MORRISON G. S. , WEBB N. B. , BLUMER T. N. , IVEY F. J. , HAQ A.
Published: August 2006

SUMMARY— A laboratory technique for the preparation of small batches of sausage emulsion was developed for a comparative study of the effectiveness of fresh and frozen beef in achieving emulsion stability. The technique consisted of three basic steps: (1) low speed chopping and blending of ingredients at −2° to +2°C; (2) low speed blending with the gradual addition of soybean oil at 2°−8°C; and (3) high speed chopping to a temperature of 15°‐16°C. The preparation and evaluation of emulsions with widely varying compositions revealed that the lean and fat percentages could be varied over wide ranges without significantly affecting emulsion stability, but the range for percentage of water was narrow and critical to stability. The relative stability for fresh and frozen lean was influenced by the amount of added water. For example, at 30% fat level, there was a sharp drop in stability as the added water was reduced below 16% for fresh beef; whereas, an equivalent drop in stability was found as the added water was reduced below 21 % for frozen beef. The theory is proposed that emulsion instability is highly dependent upon the level of added water based on results of this investigation.
INFLUENCE OF CONTROLLED MICROBIAL CURING ON PORCINE MUSCLE
Authors: BOTHAST R. J. , GRAHAM PAUL P. , KELLY R. F.
Published: August 2006

SUMMARY— A previously developed technique was adopted to study the influence of certain microbiological populations and their effects on processed meat. The technique consisted of an initial reduction of surface bacteria on conventionally handled muscle tissue via a hot water dip, followed by processing at 28° C in a sterile plastic isolator where Pediococcus cerevisiae was introduced into the curing solution. This treatment was compared to reduced initial count and conventional samples. Identification of the bacteria in the curing solution of each treatment indicated that a Lactobacillus spp. was predominant in the reduced initial count treatment. The inoculated Podiococcus cerevisiae was predominant in the reduced initial count inoculated treatment white Staphylococcus epidermidis and Flavobacterium diffusum were predominant in the conventional treatment depending upon the trial. Tenderness and bacterial load were significantly (P < .01) increased by treatment while pH was significantly (P < .01) decreased. Oxidation and muscle composition were not affected by treatment. Samples from all treatments were acceptable organoleptically.
POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION
Authors: MONDY NELL I. , METCALF CONNIE , PLAISTED R. L.
Published: August 2006

SUMMARY— A study was made on the relationship of flavor of potatoes to their phenolic and ascorbic acid content. Material for the study was from two main sources: (1) clones that are hybrids between varieties of Solanum tuberosum subsp. tuberosum grown in New York and varieties of Solanum tuberosum subsp. andigenum grown in Peru; (2) established commercial American varieties such as Ontario, Pontiac, and Katahdin. Bitterness and astringency were selected as the character notes most related to phenolic content. A significant correlation was found between phenolic content and bitterness and a highly significant correlation between phenolic content and astringency. No significant correlation was found between ascorbic acid content and flavor.
NITROGEN COMPOUNDS IN RUM AND WHISKEY
Authors: WORBEN H. J. , TIMMER R. , ter HEIDE R. , de VALOIS P. J.
Published: August 2006

SUMMARY— The nitrogen compounds from a Jamaica rum and a Scotch blended whiskey were isolated and identified by gas chromatography and mass spectrometry. In both spirits were found: pyridine, α‐picoline, β‐picoline, thiazole, methylpyrazine, 2,5‐dimethylpyrazine, 2,6‐dimethylpyrazine, 2,3‐dimethylpyrazine, 2‐methyl‐6‐ethy/pyrazine, 2‐methyl‐5‐ethylpyrazine, trimethylpyrazine and 2.5.dimethyl‐3‐ethylpyrazine. 2.Methyl‐6‐vinylpyrazine was detected only in rum. Nine compounds in whiskey and eleven in rum have not previously been reported as constituents of these drinks or fusel oils.
FACTORS AFFECTING CHLOROGENIC, QUINIC AND CAFFEIC ACID LEVELS IN SUNFLOWER KERNELS
Authors: POMENTA J. V. , BURNS E. E.
Published: August 2006

SUMMARY— Location of the seed on the sunflower head and storage temperatures were related to chlorogenic, caffeic, and quinic acid levels. Kernels of freshly harvested sunflower seeds located near the center of the head were higher in chlorogenic acid than seeds located near the margin. The opposite was obtained for the caffeic acid content, and quinic acid did not exhibit a positional effect. Chlorogenic acid content decreased during storage at 5°C, 15°C, and 40°C for 120 days; seeds attained the same levels of chlorogenic acid but varied slightly among treatments. Relatively small changes occurred in the caffeic and quinic acids content during storage.
CHEMICAL COMPOSITION AND AMINO ACID CONTENTS OF BRAZILIAN BEANS (Phaseolus vulgaris)
Authors: de MORAES ROBERTO M. , ANGELUCCI EIDIOMAR
Published: August 2006

SUMMARY— The chemical composition of 12 varieties of beans (Phaseolus vulgaris) was determined. Varieties most commonly found on Brazilian markets were chosen for this work. The average moisture content was 11%, ash 3.5%, fat 1%, protein 25%, starch 40%, crude fiber 4% and pentonsans 7%. The content of minerals in mg/100g sample was: phosphate 1000, iron 3.2, calcium 40 and magnesium 210. The content of essential amino acids in mg/g protein, calculated on a dry basis, was: lysine 72–106, threonine 46‐61, valine 29–54, methionine 3–18, isoleucine 28‐49, phenylalanine 33–118 and tryptophane 103‐138. The product was rich in lysine and threonine as compared to the FAO table for essential amino acids require in the human diet. It was poor in methionine, isoleucine, valine, tryptophane and leucine.
BOUND WATER IN FRUIT PRODUCTS BY THE FREEZING METHOD
Authors: MOY JAMES H. , CHAN KING‐CHAM , DOLLAR ALEXANDER M.
Published: August 2006

SUMMARY— An insulated heat‐sink containing Freon‐12® (N.B.P. −21.6°F) provides a reproducible system for measurement of thermal properties of fruit products. The difference in time required to remove the latent heat of fusion of the “eutectic” mixture in comparison with distilled water measures the “bound” water. The 34‐37%“bound” water in papaya (var. solo) pulp is unaffected by varying pH in the range 3.0–6.0. Less than 10% water is bound in guava, passion fruit and pineapple juice products with up to 35% sucrose added. Thermal conductivity of the solid phase “eutectic” mixture in the 5–50% soluble solids range fits the regression Y = ABx, Y = (3.69) (0.96)x where x = percent total soluble solids (TSS) and Y = thermal conductivity (Cal x 103/(cm2) (sec) (°C/cm)). The relationship of freezing point to TSS values as 1.10 + 0.64 (TSS) in the test system is significant (P < 0.01) in the range 5–50% TSS. The time for fusion (θw) of sucrose/water in the range 5–50% TSS fits the regression: log θw= (−0.8325) (−0.0165) (TSS) or θw= (0.984) (0.164)TSS sec. Addition of solutes such as sucrose will inhibit gelation without affecting “bound” water values. Pectin gel structures apparently are dependent on secondary bonding and independent of “bound” water per se.
HISTOLOGICAL AND PHYSICAL CHANGES IN CARROTS AS AFFECTED BY BLANCHING, COOKING, FREEZING, FREEZE DRYING AND COMPRESSION
Authors: RAHMAN ABDUL R. , HENNING W. L. , WESTCOTT D. E.
Published: August 2006

SUMMARY— The effect of processing variables on the cell structure and physical characteristics of carrots were determined. The phloem portion of fresh carrots was subjected to one of the following treatments: blanching; cooking for 10 min; freezing at 0°F, −30°F or −320°F; freeze drying, compressing after freeze drying at approximately 1500 psi. Carrots at each treatment were tested for: (1) texture by means of the Ailo‐Kramer Shear Press; (2) water holding capacity by centrifuging at 500, 1000, 1500, 2000 and 2500 rpm; (3) histological changes by microscope observation of the tissue structure. Results indicate that among all treatments, freezing temperature is the most critical factor affecting the cell structure of the carrots. Freezing at 0°F or −30°F results in considerable disruption of the cellular structure, whereas it was minimal at −320°F. Carrots frozen at −320°F showed firmer texture as well as higher water holding capacity than the rest. Significant correlation coefficient was established between the shear press values and percent weight loss measured by centrifugation. This suggests that the latter may be used as an objective test for measuring textural changes in processed carrots and perhaps other foods.
ULTRAVIOLET SPECTROPHOTOMETRIC DETERMINATION OF PROTEIN IN SOME FOOD PRODUCTS
Authors: TOMA S. J. , NAKAI S.
Published: August 2006

SUMMARY— The spectrophotometric method of estimating the protein content of whole milk at wavelength 280 nm (Nakai and Le, 1970) was modifed for corned beef, flour, bean and egg yolk. A clear solution was obtained by adding 50% sulfuric acid or 2N sodium hydroxide with and without 7–8M urea depending on solubility of the food products. The protein content was calculated from the absorbance at 280, 243 or 215 nm on o spectrophotometer. The correlation coefficient between the absorbance and the protein by Kjeldahl method was 0.99, 0.99, 0.99 and 0.99 with the coefficient of variability of Kjeldahl protein for absorbance of 1.8, 4.1, 3.8 and 4.1% for bean, corned beef, egg yolk and flour, respectively.
EFFECT OF MALATHION ON NUTRIENT COMPOSITION OF EGGS AND FLAVOR OF MEAT FROM LAYING HENS
Authors: TOEPFER EDWARD W. , MORGAREIDGE KENNETH
Published: August 2006

SUMMARY— Malathion in the feed of laying hens did not produce any indications of adverse effects on the flavor of the cooked meat or on the nutrient composition of the egg whites and egg yolks.
LOW DOSE GAMMA IRRADIATION OF BOVINE METMYOGLOBIN
Authors: SATTERLEE L. D. , WILHELM MARI S. , BARNHART H. M.
Published: August 2006

SUMMARY Bovine metmyoglobin (MetMb) in a pure state, in several differing states of purity and in meat was irradiated with ionizing gamma rays. Irradiation caused the brown MetMb to convert to a red myoglobin pigment which is similar but not identical to oxymyoglobin (MbO2). The formation of red pigment was accelerated at slightly basic pHs and under nitrogen atmospheres. Rate of red pigment formation is not dependent upon MetMb purity. Rate of red pigment formation in meat is identical to the rate of formation in buffered MetMb solutions. This study also demonstrated that gamma irradiation does alter MetMb structure. This alteration may be the loss of amide nitrogen from the protein.
SCANNING ELECTRON MICROSCOPY OF SKELETAL MUSCLE FROM RAINBOW TROUT, TURKEY AND BEEF
Authors: SCHALLER D. R. , POWRIE W. D.
Published: August 2006

SUMMARY Scanning electron microscopy was used to study the ultrastructure of skeletal muscle from rainbow trout, turkey and beef immediately after death (pre‐rigor) and at various post‐rigor times. Prior to fixation in glutaraldehyde solution, muscle was cryofractured into small fragments. Micrographs of pre‐rigor muscle samples showed intact fibrils with elevated transverse elements equidistant from each other. Presumably these elements overlay the Z‐discs. The surface of each sarcolemma in pre‐rigor muscle had a criss‐cross pattern of thin strands which were about the same size as the transverse elements. Between transverse elements, thin longitudinal strands and transverse central elevated bands (presumably sarcoplasmic reticulum) were noted on the surfaces of fibrils in all muscles. When trout and turkey muscles were stored at 3°C for 6 days, the transverse elements decreased in size and the sarcolemmae became perforated. No structural change in the transverse elements was noted in the 6 day postmortem bovine muscle. However, collapsed transverse elements were noted in commercially‐aged longissimus dorsi. In post‐rigor muscle, breaks across the fibrils occurred for the most part at the sites of the transverse elements.
INFLUENCE OF AGE ON TOTAL LIPIDS AND PHOSPHOLIPIDS OF TURKEY MUSCLE
Authors: WANGEN R. M. , MARION W. W. , HOTCHKISS D. K.
Published: August 2006

SUMMARY Variation was noted in lipid and lipid fractions obtained from muscles of maturing turkeys. The lipid content of thigh muscles increased with advancing maturity, whereas breast muscle lipid remained constant throughout the test period. Total phospholipid levels showed no significant variation with age, but comprised a decreasing percentage of total lipid as bird age advanced. Of the individual phospholipids studied, phosphatidylethanolamine had an inverse relationship with age in both tissues studied. Phosphatidylcholine and phosphatidylethanolamine accounted for approximately 50 and 22%, respectively, of the total phospholipid. Lysophosphatidylcholine (5%), sphingomyelin (10%), phosphatidylinositol plus phosphatidylserine (10%) and other unidentified phospholipids comprised the remainder.
VOLATILE COMPOSITION OF BLACK PEPPER
Authors: RICHARD H. M. , JENNINGS W. G.
Published: August 2006

SUMMARY Using relatively mild gas chromatographic conditions, including glass‐lined injectors, glass columns and lower operating temperatures, the occurrence of a number of previously reported hydrocarbon and oxygenated terpenes in pepper oil has been confirmed. On the basis of gas chromatographic retentions and matching of infrared spectral data, and in the case of the latter compound, mass and NMR spectrometry, cis‐p‐2‐methen‐1‐ol, cis‐p‐2,8‐menthadien‐1‐ol and transpinocarveol have been identified as constituents of black pepper oil. Spectral data are reported which permit the partial characterization of a number of additional oxygenated compounds. The presence of artifacts due to photocatalyzed rearrangements is demonstrated and discussed.
STUDIES ON THE EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINS
Authors: NEELAKANTAN S. , FRONING G. W.
Published: August 2006

SUMMARY Myosin, actin, actomyosin, myofibrils and sarcoplasmic proteins were isolated from the breast muscle of Broad‐breasted White breeder turkeys. The different proteins were evaluated for their emulsifying capacity (EC) and emulsion‐stabilizing capacity (ESC) at pH 7.0 and 6.0. Actin was evaluated both in the presence and in the absence of salt. A procedure for determination of ESC, which simulates commercial sausage conditions, was developed. The over‐all performance of the proteins was better at pH 7.0 than at 6.0 Myosin at both pH values had the highest EC but lacked ESC when compared to the other fractions. Actomyosin also possessed excellent emulsifying capacity second only to myosin at both pH 6.0 and 7.0. Although sarcoplasmic proteins had the lowest EC and ESC at pH 7.0, they performed better than actin, intact meat and myofibrils at pH 6.0. There was no difference between the performances of actin in the presence and in the absence of salt either in EC or ESC. Actin produced the most stable emulsions at pH 6.0, followed by sarcoplasmic proteins. Higher pH and the existence of “free” myosin and actin seem to be responsible for the better emulsifying characteristics of prerigor muscle. Sarcoplasmic proteins appear to contribute to emulsion stability in the post‐rigor state.
OPTIMIZING NUTRIENT AVAILABILITY OF LEGUME FOOD PRODUCTS
Authors: KON S. , WAGNER J. R. , BECKER R. , BOOTH A. N. , ROBBINS D. J.
Published: August 2006

SUMMARY Cooking acid‐treated raw ground beans resulted in more digestible products compared to beans cooked whole and then ground. The digestibility was determined by in vitro digestion with α‐amylase and with pepsin followed by pancreatin and by examining microscopically the intestinal contents of rats. Increased nutrient availability is suggested by some improvements in total digestibility but not by the protein efficiency ratio (PER), where the increase does not seem to be significant. Process conditions on a laboratory scale for preparation of acid‐blended bean slurries and soybean milks with and without methionine supplementation were studied.
FOOD PRODUCTS FROM CORN GERM: ENZYME ACTIVITY AND OIL STABILITY
Authors: GARDNER H. W. , INGLETT G. E.
Published: August 2006

SUMMARY Full‐fat corn germ was cooked by heated rolls at roll temperatures ranging from 99–204°C. The resulting flakes were examined for peroxidase, lipase, lipoxygenase (formerly lipoxidase) and linoleic acid‐hydroperoxide‐isomerase activity. Stability of the oil in germ flakes was also investigated. The amount of enzyme activity found in corn germ before roll‐cooking was dependent on the post‐harvest history of the corn. After picker‐sheller harvest, drying the grain in heated air significantly inactivated enzymes. Cooking the germ by heated rolls at temperatures of 124°C and above completed inactivation of all the enzymes studied except peroxidase. Residual amounts of peroxidase activity remained in almost all samples. The oil in heated germ was resistant to hydrolytic rancidity when stored under nitrogen at a relative humidity as high as 75%. If the germ was stored in air at 75% relative humidity, mold developed on many of the samples. Oxidative rancidity, as measured by the peroxide value of the extracted oil, increased to about 20–40 meq peroxide/kg oil after 170 days storage only in the samples heated at or above 124°C. Low peroxide values (1.5–6 meq peroxide/kg oil) of oil from relatively unprocessed germ were postulated to result from the action of linoleic acid‐hydroperoxide‐isomerase. This enzyme catalyzes the conversion of hydroperoxide to products not measured by peroxide values.
REMOVAL OF RADIOACTIVE STRONTIUM AND CESIUM FROM VEGETABLES AND FRUITS DURING PREPARATION FOR PRESERVATION
Authors: RALLS J. W. , MAAGDENBERG H. J. , GUCKEEN T. R. , MERCER W. A.
Published: August 2006

SUMMARY The effect of preparation of several vegetables and fruits on the reduction in levels of deliberately applied strontium‐89 and cesium‐134 was evaluated in a 4‐yr study. For many crop‐preparation combinations, the usual processing conditions prior to preservation by freezing, dehydration, or canning resulted in the removal of 60–95% of the applied radioactivity. Spray rinsing of podded peas removes substantial radioactivity which would contaminate pea seeds during mechanical separation of pods and seeds. Spray rinsing does not remove much of the external strontium‐89 on strawberries and even less of the internal radioactivity. Treatment of comminuted strawberries with CaCl2 solution followed by the addition of Na2CO3 produced a slightly salty juice of low radioactivity after centrifugation (to remove seeds and alkaline earch carbonates) and acidification with citric acid. The ascorbic acid content of the juice was reduced only slightly by these operations. Treatment of tomato puree enriched with cesium‐134 with ion exchange resins resulted, after centrifugation, in serum fractions low in radioactivity. The radioactivity of internally contaminated tomatoes and potatoes can be reduced substantially by shaking particles of these commodities in aqueous suspensions containing ion exchange resins.
CONSUMER RESPONSE TO COLOR IN CANNED CLING PEACHES
Authors: CZERKASKYJ A.
Published: August 2006

SUMMARY Mass consumer surveys for response to color in canned cling peaches were conducted at the 1965 and 1966 Royal Agricultural Shows in Melbourne. Fruit samples of the three peach varieties, representing pale‐yellow (9L4), medium‐orange (9L6) and deep‐orange (9L8) colored fruit, were viewed by 2808 individuals visiting the Government Pavilion during the 9‐day show. The medium‐orange colored fruit was liked significantly (P<0.01) better than deep‐orange, and highly significantly better than pale‐yellow fruit. The pale‐yellow fruit was disliked by 51–56% (16% undecided) of the people who participated in the tests. Significant interactions were evident among abode, sex and fruit color.
FEEDFORWARD‐FEEDBACK CONTROL OF A VERTICAL LONG‐TUBE TOMATO EVAPORATOR. 1. Analog Simulation
Authors: RANDALL J. M. , LEVY R. , CARLSON R. A. , MORGAN A. I.
Published: August 2006

SUMMARY A combined feedforward‐feedback system is proposed to reduce fouling in a vertical long‐tube tomato evaporator. Development of the appropriate heat and mass transfer equations under conditions of changing feed composition and constant evaporator temperature indicated that perfect control can theoretically be maintained by feedforward control of flow rate. Derivative and proportional control are required. Fouling in the evaporator tubes and uncertainties of process dynamics necessitate the addition of integral and proportional feedback control to the feedforward system. The proposed evaporator‐control system was simulated on an analog computer. The results proved that excellent control of the product can be maintained in single‐pass operation with feedforward‐feedback control.
EFFECT OF HANDLING METHODS ON BULK VOLUME AND HOMOGENEITY OF SOLID MATERIALS
Authors: CHEN S. J. , FAN L. T. , CHUNG D. S. , WATSON C. A.
Published: August 2006

SUMMARY Bulk volume expands or contracts when solid particles of fairly uniform size flow out of a container by gravity and are loaded into another container. Expansion or contraction depends on the initial void fraction of the bulk volume. In this study, only expansion of the bulk volume was studied. The expansion was measured after wheat and spherical Lucite particles flowed separately through a plain tube and through a motionless mixer. It was found that expansion of the bulk volume was independent both of the number of helices in the mixer and the length of the plain tube. Passing wheat particles through the mixer expanded their bulk 3–4% less than did passing them through a plain tube of the same distance. Using 3/16‐in. particles, the mixer gave 3% less bulk volume expansion. For a given weight range of particles (using the expanded volume in the plain tube as a basis) the mixer reduced the expanded volume of wheat 20% and reduced more than 40% of the expanded volume of 3/16‐in. Lucite particles. The degree of mixedness, a measure of radial mixing, increased exponentially as the number of helices in a motionless mixer increased. Use of four helices for mixing 3/16‐in. Lucite particles, six helices for mixing 1/8‐in. particles and six helices for mixing red and white wheat appears to be optimum for the operating conditions in this study.
SOLID‐LIQUID PHASE EQUILIBRIA IN MULTICOMPONENT AQUEOUS SUGAR SOLUTIONS
Authors: CHANDRASEKARAN S. K. , KING C. JUDSON
Published: August 2006

SUMMARY A survey is made of the problem of predicting and correlating phase diagrams for multicomponent aqueous sugar solutions, starting from experimental data for aqueous solutions of single sugars. An evaluation of existing observations indicates that equilibrium cooling of quaternary solutions of d‐fructose, d‐glucose, sucrose and water will form a succession of four distinct solid phases. In an equilibrium situation each of these solid phases would begin to appear at the temperature where the residual liquid becomes saturated in that component. Ultimately a quaternary eutectic liquid of invariant and uniquely determined composition would remain and solidify at a unique temperature. This aquilibrium behavior represents the limit for actual situations where delayed crystallization can hamper attainment of equilibrium. A method is presented for predicting solid‐liquid equilibrium in multicomponent systems, notably fruit juices, through the use of ideal‐solution concepts for defining the order and extent to which solid phases appear and through the use of observed activity coefficients for obtaining the relationship between temperature and wt‐% dissolved solids. The method is illustrated in terms of the limiting thermodynamic equilibrium freezing behavior of fruit juices and predictions are compared with experimental data for fruit juices.
COMPARISON OF THE PROTEIN NUTRITIONAL VALUE OF TVP, METHIONINE ENRICHED TVP AND BEEF AT TWO LEVELS OF INTAKE FOR HUMAN ADULTS
Authors: KIES CONSTANCE , FOX HAZEL M.
Published: August 2006

SUMMARY— The objective of the study was to compare the protein nutritive value for adult men of beef, an extruded soybean product resembling beef (TVP) and a 1% DL‐methionine‐fortified TVP product at two levels of nitrogen intake. Experimental diets were maintained adequate in calories, vitamins and minerals. Mean nitrogen balances of subjects fed 8.0g nitrogen per subject per day from beef, TVP or methionine‐fortified TVP were +0.74, +0.78 and +0.72g nitrogen per day, respectively, indicating that at this level of protein intake all three sources equaled or exceeded the protein requirements of adult men. Mean nitrogen balances of subjects fed 4.0g nitrogen per subject per day from beef, TVP or methionine‐fortified TVP were ‐0.30, ‐0.70 and ‐0.45g nitrogen per day, respectively. While none of the test protein sources fully met the protein needs of the subjects at this level of nitrogen intake, beef was superior to TVP on the basis of nitrogen balance data. DL‐methionine fortification at the 1% level of the TVP was demonstrated to be partially effective in improvement in nitrogen balance.