bluuebunny/crossref_metadata_2025 huggingface dataset:
INHIBITION OF WOUND INDUCED GLYCOALKALOID FORMATION IN POTATO TUBERS (Solanum tuberosum L.) BY ISOPROPYL‐N‐(3‐CHLOROPHENYL)‐CARBAMATE
Authors: WU M. T. , SALUNKHE D. K.
Published: August 2006

Inhibitory effects of isopropyl‐N‐(3‐chlorophenyl)‐carbamate (CIPC), a sprout inhibitor, on wound induced glycoalkaloid formation of three cultivars of potato tubers were studied. Dipping of mechanically damaged Russet Burbank tubers and cut cubes in 100 and 1000 ppm CIPC emulsified water solution completely inhibited the wound induced glycoalkaloid formation. Dipping at 1 and 10 ppm CIPC resulted in 9–70% inhibition of glycoalkaloid formation. Fumigation of damaged Russet Burbank tubers and cut cubes with 100 and 1000 mg CIPC/m3 caused 6–86% inhibition of wound induced glycoalkaloid formation. Fumigation at 10 mg CIPC/m3 had no effect. CIPC has similar inhibitory effect of glycoalkaloid formation of damaged tubers of Red Pontiac and white Rose cultivars. CIPC treatment had no effect on existing glycoalkaloids and light induced glycoalkaloid formation pf potato tubers.
VOLATILE COMPONENTS OF CRUDE PALM OlL
Authors: DIRINCK P. , SCHREYEN L. , De SCHOENMACKER L. , WYCHUYSE F. , SCHAMP N.
Published: August 2006

This paper reports on a gas chromatographic‐mass spectrometric examination of volatile trace constituents, isolated from palm oil by codistlllation with water. Aromagrams indicated trans‐2‐octenal, n‐nonanal, truns‐2‐decenal, trans‐2‐undecenal, β‐ionone and especially trans, cis‐2,4decadienal and trans, trans‐2,4‐decadienal to be important contributors to palm oil flavor.
TAUTOMERIC EQUILIBRIA OF D‐GLUCOSE AND D‐FRUCTOSE: POLARIMETRIC MEASUREMENTS
Authors: HYVÖNEN LEA , VARO PERTTI , KOIVISTOINEN PEKKA
Published: August 2006

The influence of temperature and concentration on the tautomeric equilibria of glucose and fructose was measured polarimetrically. Proportion of α‐anomer in the equilibrated glucose solutions at 23°C grew from 33 to 39%, when the glucose concentration increased from 5 to 60%. Temperature had only a slight effect on the anomeric equilibrium of glucose. At the tautomeric equilibrium of fructose at 0.5°C the proportion of fructopyranose was 77%; at 61°C it was 48%. The proportion of fructopyranose at 23°C grew from 67% to 73% as fructose concentration increased from 5 to 80%.
DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS‐LIQUID CHROMATOGRAPHY
Authors: TODD P. H. , BENSINGER M. G. , BIFTU T.
Published: August 2006

A method is described for determining the pungency, due to capsaicinoids, in raw spices, extracts, food and pharmaceutical products by means of GLC. Pure samples of the individual capsaicinoids were prepared and their pungencies determined by ASTA method 21.0 (Scoville Heat Test). The threshold pungency values for these materials are presented. The pure capsaicinoids were used to quantitate the GLC method and identify capsaicinoids found in natural materials. Details concerning sample preparation and silylation are discussed for various types of samples. By combining the concentration and threshold pungency of the individual capsaicinoids, the Scoville pungency of the material can be determined. Comparative data for pungency determined organolyptically and by GLC on samples ranging from 50,000–2,000,000 Scoville gave a correlation coefficient of 0.95 for raw data over a 1‐yr period.
RELATIONSHIP BETWEEN COMPOSITION, STABILITY AND RHEOLOGICAL PROPERTIES OF RAW COMMINUTED MEAT BATTERS
Authors: TOLEDO R. , CABOT J. , BROWN D.
Published: August 2006

The rheological constants for sausage meat batters of varying composition were determined using a tube viscometer. Values for shear stress as a function of the rate of shear were fitted to the power law model of a fluid having a yield stress. Seven formulations were tested varying in composition from 20–60% fat, 30–60% water, and 9–18% protein, from mixtures of boneless beef, beef plates and flanks, and pork back fat. An eighth batter chopped from 100% pork back fat was also evaluated. Values for the power law coefficient ranged from 140–8,580 (in dyne‐set/cm2 units), the power law exponent ranged from 0.104–0.722, (dimensionless) and the yield stress ranged from 0–278 (dynes/cm2). The formulations having high fat and low protein contents had lower values for the coefficient, and higher values for the exponent, in spite of their lower water contents compared to the rest of the batters. Among the formulations, there appears to be no direct relationship between the magnitude of the rheological constants and the stability measured as the amount of fat and water released during heating. However, in two of the formulations having exactly the same fat, water, and protein contents but made up of different proportions of the meats used, the more stable formulation showed a higher value for the coefficient and a lower value for the exponent when compared to the unstable formulation.
TWENTY‐FOUR HOUR METHODS FOR BACTERIOLOGICAL ANALYSES IN FROZEN RAW BREADED SHRIMP PROCESSING
Authors: GODWIN GLYN J. , GRODNER ROBERT M. , NOVAK ARTHUR F.
Published: August 2006

24‐hr procedures suggested for the bacteriological evaluation of critical control points in the processing of frozen raw breaded shrimp were compared to official techniques on an interlaboratory basis. The 24‐hr methods were designed to enumerate APC, total coliforms, E. coli, and coagulase‐positive Staphylococcus aureus. The 24‐hr APC was a standard plate count procedure using Eugon agar, while the abbreviated techniques for total coliforms, E. coli, and coagulase‐positive S. aureus were 3‐tube MPN procedures. The data gathered from 16 analytical laboratories comprising 18 series of frozen raw breaded shrimp subsamples were subjected to a least mean square analysis to determine the effects of technique, the bivariate interaction technique x laboratory, and the variable “SM” which embodied the sample source and month processed. The analyses of variance indicated that there were no differences between techniques for APC, total coliforms, and E: coli at the 5% level of significance. The bivariate interaction, technique x laboratory, was not significant at the 5% level for these tests indicating a consistent relationship between the means for the 24‐hr and official methods for the various tests. The difference between the 24‐hr and official method for coagulase‐positive S. aureus was significant at the 10% level and the interaction, technique x laboratory, was highly significant. The variable SM was highly significant for all tests.
TOTAL ENERGY TO PRODUCE FOOD SERVINGS AS A FUNCTION OF PROCESSING AND MARKETING MODES
Authors: OLABODE HAMILTON A. , STANDING CHARLES N. , CHAPMAN PAUL A.
Published: August 2006

Major food processing and marketing modes were examined in terms of their relative energy intensiveness in order to quantify the differences which exist among them. Detailed energy accounting was executed from point of harvest to point of consumption, using available industry data, direct experimentation, and theoretical engineering analysis for ten potato product models: fresh, flake‐dried, microwavedried, granulated, spray‐dried, freeze‐dried, canned, retort‐pouched, refrigerated, and frozen. Total energy for a finished 4‐oz serving of mashed potatoes was found to range from a low of about 1950 Btu for fresh to a high of 6950 Btu for frozen, with dehydrated models ranging from 2200 Btu for flaked to 5860 Btu for freeze dried. The broad differences between modes suggest a need for inclusion of energy accounting in decision making for food product development, processing, marketing and preparation.
EFFECT OF MICROWAVE TREATMENT OF PRE‐SOAKED PADDY, BROWN AND WHITE RICE
Authors: ROBERTS ROBERT L.
Published: August 2006

The gelatinizing effects of microwave energy on whole grain rice were tested using paddy, brown and milled white rice. Rice at 30–35% moisture showed promising gelatinization results with microwave heating at atmospheric pressure. Products from short and medium grain rice were similar to parboiled rice and had less pasty characteristics. An expected surface gelatinization of whole kernels by the microwave “self‐leveler” effect was not observed.
A STUDY OF FACTORS AFFECTING MEMBRANE PERFORMANCE DURING PROCESSING OF COTTONSEED PROTEIN EXTRACTS BY ULTRAFILTRATION
Authors: HENSLEY D. W. , LAWHON J. T. , CATER C. M. , MATTIL K. F.
Published: August 2006

Commercial membrane processing is an emerging new field. Consequently, there is still much to be learned about the process in general and about particular applications. Except for the dairy industry, little work has been reported in the literature relative to food processing. The purpose of the work reported was to determine which factors influence membrane performance when processing cottonseed protein extracts by ultrafiltration. Interest was centered on those factors affecting membrane flux and ways to improve and maintain the flux during processing. Maintenance of membrane flux is imperative for the process to be economically feasible on a commercial scale. Protein extracts were prepared at the Food Protein Research and Development Center (FPRDC) pilot plant from glandless cottonseed flour using a selective extraction procedure. Extracts were pasteurized and processed directly or frozen until used. The effects of pressure, feed velocity, temperature and feed composition on permeate flux were investigated using different membranes and membrane systems. It was found that permeate flux could be estimated as a function of Reynolds number. Viscosity, an important variable in Reynolds number, was found to be a function of total Kjeldahl nitrogen in the membrane feed solution and the relation was of the form v= aBN where v is kinematic viscosity and N is feed nitrogen content, and a and B are constants which are functions of temperature. The viscosity did not correlate as strongly with total organics (total solids minus ash) or carbohydrates as with total nitrogen.
FUNCTIONAL AND STORAGE PROPERTIES OF COWPEA POWDER‐WHEAT FLOUR BLENDS IN BREADMAKING
Authors: OKAKA JAMES C. , POTTER NORMAN N.
Published: August 2006

Wheat flour extended with up to 20% cowpea (Vigna sinensis) powder, but not 30%, produced breads acceptable to a Nigerian and mixed member taste panel. Progressive substantial decrease in loaf volume occurred as cowpea powder level increased beyond 10% but could be minimized by including either 1.0% calcium stearoyl‐2‐lactylate, sodium stearoyl‐2‐lactylate, diacetyl tartaric acid ester of monglyceride, or 1.0% calcium stearoyl‐2‐lactylate plus 0.43% polysorbate in the bread formula. Most bread quality attributes, including acceptable flavor and loaf volume, decreased rapidly when flour blends containing 20% cowpea powder were stored at 30°C. Similar blends at 22°C for at least 12 wk produced acceptable breads, and loaf volume potential of 20% cowpea powder blends decreased only 6–9% at 22°C in 18 wk. Blends containing 10% cowpea powder performed essentially as well as unblended wheat flour initially and better than 20% blends throughout storage.
PALATABILITY AND COOKING CHARACTERISTICS OF MECHANICALLY TENDERIZED BEEF
Authors: GLOVER E. E. , FORREST J. C. , JOHNSON H. R. , BRAMBLETT V. D. , JUDGE M. D.
Published: August 2006

This paper reports observations on the palatability and cooking properties of mechanically tenderized (“needled”) U.S. Good grade beef cuts. Top round roasts, chuck top blade boneless roasts, top round steaks and top loin boneless steaks were evaluated. Highly significant improvements in tenderness, measured by Warner‐Bratzler shear, were found in round roasts and in round and loin steaks due to mechanical tenderization. Initial and residual sensory tenderness evaluations showed a decided tenderization effect of the treatment on round steaks only. The tenderization process reduced cooking time and juiciness of round roasts and increased drip cooking losses from both types of roasts, but did not affect any of these properties of steaks. Mechanical tenderization had no influence on any of the other observed properties of beef (total and evaporation cooking losses, cooked muscle fluid content and desirability of flavor). Tests for interactions showed that the method of cooking roasts (dry heat or moist heat) did not influence the tenderness and other observed properties of mechanically tenderized beef. Similarly, except for total moisture of round steaks, mechanical tenderization of beef cuts did not alter the effects induced by a meat temperature of 80°C compared to 70°C.
FREEZING OF VEGETABLES BY DIRECT CONTACT WITH AQUEOUS SOLUTIONS OF ETHANOL AND SODIUM CHLORIDE
Authors: CIPOLLETTI J. C. , ROBERTSON G. H. , FARKAS D. F.
Published: August 2006

Aqueous freezant (AF 15–15) consisting of 15% NaCl and 15% ethanol with a −19.3°F solubility limit was developed for direct contact freezing of vegetables. Carrots (3/8 in. dice) and peas were frozen and cooled to 2.5°F in 1.5 min of immersion and beans (1 in. cut) and whole kernel corn were frozen and cooled to 2.5°F in 2.5 min of immersion. AF 15–15 frozen and blotted peas, beans and corn contained 0.72–0.82% NaCl and were statistically indistinguishable from air‐blast frozen vegetables in organoleptic ratings. Air‐blast frozen carrot dice were preferred over AF frozen dice which contained 1.77% NaCl. A mixture of all of the above vegetables frozen in AF 15–15 was slightly favored over an air‐blast frozen mixture (6.7 vs 5.8 score). AF frozen vegetables showed a small (2.3–0.9%) weight gain, whereas the air‐blast frozen vegetables showed losses of from 3.9–13.3% with respect to fresh weight.
FLOW CHARACTERISTICS OF SWEET POTATO PUREE AS INDICATORS OF DEHYDRATED FLAKE QUALITY
Authors: GROSS M. O. , RAO V. N. M.
Published: August 2006

Mouthfeel attributes of dehydrated sweet potato flakes can be predicted by viscometric analysis of puree. Georgia Red, Red Jewel and Rose Centennial were stored at 15°C, 95% RH for 0, 7, 14 and 47 days to insure varying degrees of starch conversion. The flow behavior of the pureed cultivars was analyzed to yield a suitable flow model and apparent viscosity at selected shear rates. The remaining puree was double drum dehydrated and the resulting flakes were evaluated for mouthfeel qualities. The flow index, coefficient of shear rate and apparent viscosity obtained from viscometric analysis were found to be significantly correlated to mouthfeel descriptors used for evaluation of the flakes.
ACCELERATED STABILITY TESTS OF MOISTURE‐SENSITIVE PRODUCTS IN PERMEABLE PACKAGES BY PROGRAMMING RATE OF MOISTURE CONTENT INCREASE
Authors: MIZRAHI S. , KAREL M.
Published: August 2006

A method for accelerated stability tests was developed, which is applicable to isothermal storage of moisture‐sensitive dehydrated products packaged in water‐vapor‐permeable containers. The method does not require prior knowledge of the kinetic model of the effect of moisture on rate of deterioration. The method can be applied to dehydrated products when the index of deterioration [defined as ° ‐ (dc/cn) where c is reactant concentration, and n is the order of reaction] is dependent only on moisture content, which changes continuously during storage. The accelerated tests are based on monitoring quality changes in the product, which undergoes rapid deterioration because of a high, albeit controlled, rate of moisture gain. Theoretical considerations based on kinetic theories indicate that the rate at which the index of deterioration changes at any given moisture content is inversely proportional to the rate of moisture gain. This fact provides a basis for the mathematical procedures of extrapolation and prediction of storage stability of the same product at the same temperature under any given rate of moisture gain. The method successfully predicted the loss of ascorbic acid in stored tomato powder and the extent of browning in dehydrated cabbage.
PRODUCTION, NUTRITIONAL VALUE AND BAKING QUALITY OF SOY‐EGG FLOURS
Authors: JR J. W. ERDMAN , O'CONNOR M. P. , WEINGARTNER K. E. , SOLOMON L. W. , NELSON A. I.
Published: August 2006

Full fat soy (S), 85% soy + 15% whole egg (85S) and 75% soy + 25% egg (75S) flours were produced and evaluated both nutritionally and as a 12% flour supplement in wheat breads. Dehulled, blanched, wet milled soybeans and whole eggs were mixed, drum dried, and milled to produce 85S and 75S flours. Nutrient analyses indicated increased fat, pantothenic acid, calcium, and sodium contents in egg flours. Although protein content decreased with egg addition as compared to S, NPR and PER analyses showed increases in protein quality. 12% S bread resulted in a depressed loaf volume as compared to 85S, 75S, and 100% wheat breads. The addition of 0.5% sodium stearoyl‐2‐lactylate increased loaf volumes of 100% wheat and S, but not 85S or 75S bread.
PROTEIN DISPERSIBILITY OF SPRAY‐DRIED WHOLE SOYBEAN MILK BASE: EFFECT OF PROCESSING VARIABLES
Authors: AMINLARI M. , FERRIER L. K. , NELSON A. I.
Published: August 2006

A full‐fat soybean milk base was produced by grinding blanched soybean cotyledons with water, heating, and homogenizing the resulting slurry (Nelson et al., JFS 41(1): 57, 1976). The soy milk base was spray dried using a Necro‐Niro portable spray drier. The protein dispersibility index (PDI) of the spray dried powder was altered by changing the processing conditions used during manufacture or spray drying. The PDI of the spray‐dried soy milk base was higher when ammonium bicarbonate rather than sodium bicarbonate was used for blanching the cotyledons. The PDI of the spraydried powder increased when the soybean slurry was homogenized at high pressures and when sodium bisulfite was added to the soy milk base before drying. Sodium bisulfite was the most effective single treatment for increasing PDI. Increasing the pH of the soy milk base to 9 before spray drying increased the PDI of the soy powder. Desludging the soy milk base did not increase the PDI. The best PDI obtained was 72.
THE LETHALITY‐FOURIER NUMBER METHOD: CONFIDENCE INTERVALS FOR CALCULATED LETHALITY AND MASS‐AVERAGE RETENTION OF CONDUCTION‐HEATING, CANNED FOODS
Authors: LENZ M. K. , LUND D. B.
Published: August 2006

The accuracy associated with a calculated lethality or mass‐average retention is dependent on the accuracy of the variables needed for the calculation. This study was undertaken to determine the effect of biological variability in destruction rates of microorganisms and quality factors and in thermal diffusivity on accuracy of thermal process calculations. Estimates of the distributions of these biological parameters were used in a Monte Carlo procedure to generate distributions of calculated lethality and mass‐average retention. From these distributions, the error in thermal process calculations could be determined. Variation in parameters describing destruction rates and thermal diffusivity of the food can result in standard deviation for the F‐value of 10–15s of the F‐value at small Fourier numbers (dimensionless heating time). At larger Fourier numbers (≧0.7) the standard deviation is approximately 5–8%. For mass‐average retention, the maximum standard deviation is approximately 5%.
ENZYMATIC SOLUBILIZATION OF FISH PROTEIN CONCENTRATE IN MEMBRANE REACTORS
Authors: BHUMIRATANA S. , HILL C. G. , AMUNDSON C. H.
Published: August 2006

Insoluble fish protein concentrate (FPC) was solubilized by the proteolytic enzyme trypsin in batch, semi‐batch and continuous flow membrane raactors. Parametric studies were carried out on the batch system to determine the effects of temperature, pH, enzyme to substrate ratio, and initial substrate concentration on the kinetics of solubilization. The optimum conditions for the batch process were 50°C and pH 9. Product inhibition was found to be significant. At 40°C, pH 9, an initial substrate concentration of 50 mg/cm3, and a trypsin to substrate ratio of 0.001 (w/w), 61 per cent of the initial substrate was solubilized within one hour. In the semi‐batch experiments, the effects of temperature, pH, enzyme to substrate ratio, and prewashing of substrate were investigated. The optimum operating conditions for an initial substrate concentration of 50 mg/cm3 were 50°C and pH 8.8 with a trypsin to substrate ratio of 0.002 (w/w). After 4 hr of operation under the conditions stated above, 85% of the total amount of initial solid was dissolved. 62% of the initial nitrogen content appeared in the permeate.
VARIATION IN INHIBITION OF C. botulinum BY NITRITE IN PERISHABLE CANNED COMMINUTED CURED MEAT
Authors: TOMPKIN R. B. , CHRISTIANSEN L. N. , SHAPARIS A. B.
Published: August 2006

A series of seven tests was conducted to establish a base line for the inhibition of C. botulinum by nitrite in a perishable canned meat product. The product was subjected to abusive storage at 27°C. The degree of variation in swell times and rates among the tests was determined. Predicted average times to first swell were 6.7, 29.8, 82.6 and 94.3 days when 0, 50, 100 and 156 μg/g of sodium nitrite was added to the meat. The primary effect of nitrite appears to have been in determining the length of the lag phase. Once swelling commenced, the rate at which the cans swelled was not significantly different at 50, 100, and 156 μg/g of sodium nitrite. This information will be used to evaluate additives for controlling botulinal growth and toxin production under the conditions described.
DEAMINATED CHITIN AFFINITY CHROMATOGRAPHY: A METHOD FOR THE ISOLATION, PURIFICATION AND CONCENTRATION OF LYSOZYME
Authors: WEAVER GARY L. , KROGER MANFRED , KATZ FRIEDRICH
Published: August 2006

A relatively simple and efficient chromatographic method utilizing deaminated chitin (Dech), rather than chitin, has been developed and is described for the isolation, purification and concentration of lysozyme from food or biological tissues prior to quantification. It is shown that deaminated chitin has a high specificity and capacity for lysozyme (squid Dech more so than crab Dech), along with good stability and allowing fast flow rates. Studies with fresh egg white, human blood, human milk, goat milk and a commercial hen egg white lysozyme preparation showed recoveries of lysozyme greater than 99%. The various isolated lysozymes were considered to be adequately pure as determined by amino acid analysis and disc gel electrophoresis.
NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE
Authors: CHANG STEPHEN S. , OSTRIC‐MATIJASEVIC BISERKA , HSIEH OLIVER A. L. , HUANG CHENG‐LI
Published: August 2006

The presence of antioxidants in spices, specifically Rosemary and sage, is well known. However, the extracts of such spices usually have a strong odor and bitter taste and therefore cannot be used in most food products. This paper reports a patented process for the extraction of Rosemary and sage followed by a vacuum steam distillation of the extract in an edible oil or fat to obtain a bland natural antioxidant. Fractionation and characterization of the active antioxidant ingredient in the extract of Rosemary and sage is also reported.
DETECTION OF CHICKEN FLESH IN BEEF SAUSAGES
Authors: HAYDEN ALONZA R.
Published: August 2006

Antisera to chicken troponin were produced in rabbits and were effective, in agar gel diffusion reactions, for the identification of chicken flesh in those beef sausages which by law should contain no chicken. Antisera to chicken troponin were reacted with extracts of heated beef sausages containing 1, 3 and 5% chicken flesh. The results indicate that such antisera can detect chicken flesh in beef sausages adulterated at the 1, 3 and 5% levels. Species specificity was demonstrated by a lack of reactivity between rabbit antiserum to chicken troponin, beef sausages and heated pork and lamb flesh. Chances of species cross‐reactivity may increase with prolonged immunization. It is recommended that each antiserum be tested for species specificity before “pooling.”
EFFECT OF ACETONE ON COLOR AND MICROSTRUCTURE OF MYOGLOBIN CHARACTERIZED BY REEMISSION PHOTOMETRY AND SCANNING ELECTRON MICROSCOPY
Authors: HÄGERDAL BÄRBEL , LÖFQVIST BO
Published: August 2006

The color and microstructure of myoglobin preparations obtained by acetone treatment were characterized by reemission photometry and scanning electron microscopy (SEM). When acetone was added to water solutions of myoglobin a microstructure composed of beads with a diameter of 150 nm could be formed. The bead‐like microstructure was stable against changes in the composition of the acetone‐water medium only when the myoglobin preparation had undergone complete irreversible transition. The bead‐like microstructure of preparations having undergone incomplete irreversible transition collapsed to a fused microstructure when exposed to media of higher water content than the preparation medium. The irreversible transition of the preparation thereby increased. Preparations having a bead‐like microstructure appeared more lightly colored due to the dispersion of the reemitted light. A similar bead‐like microstructure could be obtained upon acetone treatment of a crude acid precipitated protein concentrate from Vicia faba (broad beans).
EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER LOSS OF DRY COOKED BOVINE MUSCLE
Authors: GODSALVE E. W. , DAVIS E. A. , GORDON J.
Published: August 2006

The influence on water loss rates of beef muscle of varying the rate of air flow past the cooking muscle, the orientation of the muscle fibers relative to the direction of air flow, and the postmortem treatment of the muscle prior to cooking in a controlled environment oven was evaluated. Variation in flow rate did not change the basic mechanism of water transport (i.e., did not change qualitative features of the emission curve) but did increase the water emission rate in the constant rate period and the first falling rate period. Perpendicular fiber orientation with respect to air flow direction gave a higher rate of water loss in the early staees of cookina. Muscles that entered rieor in a restrained position gave higher water loss rates than those that entered rigor in an unrestrained position. Scanning electron microscopy showed looser structure of the myofibrils in the restrained muscle which could account for the higher water loss rates.
DEVELOPMENT OF PROCEDURES TO MINIMIZE MECHANICAL DAMAGE IN FREEZE‐DRIED MEAT PATTIES
Authors: SHARMA S. C. , SELTZER E.
Published: August 2006

The effects of various food grade additives on the mechanical integrity, texture, sensory quality and storage stability of freeze‐dried meat (beef and pork sausage) patties were evaluated. The major finding of this study has been the appropriateness of salt soluble meat proteins, dispersed by an optimal incorporation of phosphates, as binder for the meat particles, in a process sequence which includes lyophilization. The phosphate treatment is part of the additive system, the effectiveness of which is augmented by sodium chloride and wheat gluten. The optimum levels of additives to be incorporated into fresh comminuted meat were evolved as: 0.35–0.50% kena, in combination with 1.25–1.50% sodium chloride and 0.15% wheat gluten. The additive system developed herein improved significantly the mechanical, rehydration, textural, sensory and storage characteristics of the products when compared with their respective controls prepared without the additives.
DETERMINATION OF OPTIMUM BRINE CURING PROCEDURES FOR SMOKED CHICKEN
Authors: STUBBLEFIELD J. D. , HALE K. K. , WARE G. O.
Published: August 2006

Optimization of curing procedures for smoked chicken was studied using surface response methodology. Preferred NaCl levels of 4–5% in the cooked meat were achieved with several combinations of cure time and brine NaCl concentrations. One excellent combination was 10.5% NaCl and 24 hr cure. Although data on sucrose did not give the optimum level, sucrose in the brine should be no more than 20–30% of the NaCl level. Sodium nitrate was not necessary for the short cure times of this study where NaNO2and ascorbic acid were used in the curing brine. A short equilibration period of 6–12 hr after curing before cooking appeared adequate to allow sufficient dispersion of brine ingredients in the meat.
QUANTITATIVE ANALYSIS OF VITAMIN A IN CEREAL PRODUCTS BY HIGH SPEED LIQUID CHROMATOGRAPHY
Authors: DENNISON D. B. , KIRK J. R.
Published: August 2006

A high speed liquid chromatographic method is described for the determination of vitamin A. Retinol is separated isocratically at ambient temperature via high pressure liquid adsorption chromatography on silica from the nonsaponifiable fraction of the sample. Quantitative determination is accomplished by monitoring the ultraviolet absorbance of retinol at 313 nm. Recovery of vitamin A as retinol in cereal products was 94.3%× 2.01. The primary advantages of this procedure are the use of an isocratic solvent system for the separation of retinol and the elimination of carotenoid interference and toxic chromophore‐producing reagents associated with the Cur‐Price, trifluoro‐ and trichloroacetic acid methods. The method offers improved precision for the determination of vitamin A, increases the number of vitamin A assays that can be performed per day, and shows applicability to other food products.
EFFECT OF VEGETABLE OILS ON PREFERENCES FOR FRIED FOODSTUFFS
Authors: THEUNISSEN T. J. J. M. , KOUWENHOVEN T. , BLAUW Y. H.
Published: August 2006

The effects of five different vegetable oils with a high content of P.U.F.A. on the preferences of a consumer panel for five common fried foodstuffs were investigated. Prior to that, the possibility that a panel could distinguish between different brands of one kind of oil was investigated. It was found that the very large majority of people is unable to discriminate between different brands of one kind of oil. As regards the preference study: Only for beef and chicken were any statistically significant results found. The differences were so small however, that no practical consequences can be expected.
LIMITATION OF SPIRIT BLUE AGAR FOR DETECTION OF LIPOLYTIC MICROORGANISMS IN EGG PRODUCTS
Authors: PAUL MARIANNE E. , POTTER NORMAN N.
Published: August 2006

Gross differences in tipolytic bacterial counts in egg products were obtained using Spirit Blue Agar and Polysorbate Emulsion Agar. Changes in total aerobic, proteolytic, and lipolytic counts were monitored in unpasteurized liquid whole egg and in two egg substitutes held at 12°C up to 10 days. Spirit Blue Agar, commonly recommended for the enumeration of lipolytic bacteria, gave suppressed counts in the presence of large numbers of proteolytic bacteria. Polysorbate Emulsion Agar gave more reliable lipolytic counts when lipolytic and proteolytic organisms were present together in the egg products.
QUALITY AND COMPOSITIONAL CHARACTERISTICS OF STABILIZED, UNSTABILIZED, AND IMITATION PEANUT BUTTER
Authors: McWATTERS KAY H. , YOUNG CLYDE T.
Published: August 2006

Commercial stabilized, unstabilized (“organic”), and imitation peanut butters were analyzed for differences in moisture, protein and oil content, Gardner color values, sensory quality attributes and price. Comparisons were made by manufacturer (national, chain store, or “other”) and by form (smooth or crunchy). Stabilized and unstablized peanut butters were significantly higher in protein and oil content than imitation brands. Stabilized brands were rated significantly higher in texture and flavor quality than unstabilized or imitation types. Unstabilized butters were highest in price but rated poorest in quality. Stabilized products were intermediate in price while imitation butters were lowest. There were no significant differences in protein and fat content of national, chain store and “other” brands either in the smooth or crunchy form. In the smooth butters, the color quality, textural attributes, and prices of national brands were significantly higher than chain store or “other” brands. In the crunchy form, where only national and chain store brands could be compared, national brands were rated significantly higher in color and flavor qualities than chain store brands; prices, however, were not significantly different.
APPARATUS FOR STUDYING FOULING OF HEATED SURFACES BY BIOLOGICAL FLUIDS
Authors: LING A. C. , LUND D. B.
Published: August 2006

A laboratory‐scale double tube heat exchanger was developed to study fouling phenomena of biological fluids. The test fluid is continuously circulated through the system exposing the solution to an electrically‐heated stainless steel section. The stainless steel section is 0.635 cm (0.25 in.) diameter and is located on the center‐axis of 2.54 cm (1 in.) diameter glass‐pipe. The heat transfer characteristics of the system were determined and egg albumin solution was used to test the applicability of the system for studying fouling. The system was found to be stable and reproducible. The system can be used to study the effects of operational variables (such as surface temperature, velocity and fluid temperature) and fluid characteristics on fouling rates. The test surface can be easily interchanged to study surface characteristics also.
PRODUCTION OF k‐CASEIN CONCENTRATE FROM COMMERCIAL CASEIN
Authors: GIRDHAR BHUPINDER K. , HANSEN POUL M. T.
Published: August 2006

Differential solubilities of casein fractions in solutions of calcium chloride have been used as the basis for separating calcium‐soluble k‐casein from calcium‐insoluble casein fractions. The amount of protein precipitated increased linearly with increasing calcium concentration up to 0.5M. The temperature of reacting casein with calcium and the extraction temperature for separating the soluble part were found to be significant variables independent of variations in the calcium concentration. Reaction temperatures at 5°C caused impure preparations because of the reformation of casein complexes while reaction temperatures of 60° C caused heavy contamination with β‐casein predominatly. In a pilot plant experiment designed from surface response analysis 8 kg of commercial casein were treated with NH3 gas in the dry state and dispersed (12%) in water (25°C) and CaCl2 was added rapidly to a final concentration of 0.5M. The mixture was heated to 45°C and filtered. The filtrate was acidified to pH 2.0 to precipitate k‐casein which was washed with tap water and steeped overnight in 0.05 M ammonium acetate at pH 4.5, dried with acetone, ground and treated with NH3 gas to produce the soluble ammonium salt (yield: 800g; purity: 75%k‐casein; analysis: 0.83% sialic acid, 0.41% P, 0.25% Ca, 14.25% N, S 20w= 15). The preparation exhibited a specific stabilizing capacity of 11.8g of αs1 ‐casein per g of k‐casein as compared with 12.8 for a regular k‐caskin.
REDUCTION IN CHEMICAL OXYGEN DEMAND OF OZONATED SUGAR SOLUTIONS BY CHARCOAL
Authors: WALTER R.H. , SHERMAN R.M.
Published: August 2006

Sugar solutions at a concentration of 0.10% were subjected to low‐level ozonation, in order to oxidize the solute directly or indirectly to the corresponding aldonic acid. Charcoal adsorption of the monosaccharides was more efficient after ozonation. Adsorption of the disaccharides was, by far, less efficient after ozonation. The chemical oxygen demand of a standard gluconic acid solution was reduced to 10% of its original concentration by charcoal alone.
ORANGE JUICE COLOR MEASUREMENT USING GENERAL PURPOSE TRISTIMULUS COLORIMETERS
Authors: EAGERMAN BRADLEY A.
Published: August 2006

Several general purpose calorimeters were found which under the proper sample presentation conditions could successfully be used for orange juice color measurement in place of special purpose Hunterlab citrus calorimeter. Correlations of better than 0.98 were achieved for multiple regression equations for Agtron abridged spectrophotometer, sphere collector calorimeters, and 0.45° viewing calorimeters as compared with the citrus calorimeter color scores for 101 samples. This paper presents the methods used, regression equations, and possible reasons why certain sample presentation methods were more successful than others.
SAFETY OF HOME CANNING PROCEDURES FOR LOW‐ACID FOODS
Authors: WALSH B. H. , BATES R. P.
Published: August 2006

Home canning process safety was evaluated based on heat penetration data obtained in standard pressure saucepans and cookers. Experiments included both recommended procedures and deviations in common practice using glass‐packed green beans and creamed corn. Calculated (general method) F*** values identified some home canning hazards such as over‐packing and high‐reading gages. Appliance used and canning procedure can have a marked influence upon process lethality. Current USDA recommendations were found reliable and safe if directions were followed and equipment was in good working order. Some modifications of directions for pressure saucepans and cookers with weighted gages may be justified. Additional studies over the entire range of low‐acid foods are needed to reevaluate home processing procedures. Although safety is the primary concern, nutrient retention, product quality and process efficiency are important considerations in the light of renewed national interest in home preservation. However, consumer confusion is a real hazard if existing procedures are changed.
GROWTH AND SURVIVAL OF Clostridium perfringens DURING CONSTANTLY RISING TEMPERATURES
Authors: WILLARDSEN R.R. , BUSTA F. F. , ALLEN C. E. , SMITH L. B.
Published: August 2006

Growth and survival of a composite of various strains of Clostridium perfringens was monitored in autoclaved ground beef exposed to constantly rising temperatures increased at rates analogous to those used in beef cookery. Cooking rates from 4.1°C/hr to 12.5°C/hr were examined. Mean generation times (MGT35‐52) were determined between 35° and 52°C. the temperature range at which most growth took place. The MGT35‐52°C values ranged from 13 min (6.0°C/hr) to 30 min (12.5°C/hr). The most rapid growth rates (MGTmrg) at the rising temperature rates examined were essentially identical at about 8 min. At a constant temperature of 41°C, strain NCTC 8238 exhibited a generation time of 7.1 min. Data characterized growth and survival of C. perfringens during rising temperatures. These data can be used for future growth studies in particular food systems.
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMS
Authors: THENO D. M. , SIEGEL D. G. , SCHMIDT G. R.
Published: August 2006

Samples of the binding junction were removed from cooked ham rolls which had been stuffed at intervals during 24 hr of massaging in the presence of varying levels of salt (0, 1, 2 and 3%) and phosphate (0 and 0.5%) and examined using a light microscope to determine the micro‐structural characteristics of junctions exhibiting good and poor binding characteristics. Junctions in low salt rolls (< 2%) were filled with fat and cellular fragments. Junctions from rolls with adequate salt ( 2%) and phosphate (0.5%) exhibited good binding characteristics. These junctions were composed of aligned areas, and emulsion‐like areas. Junctions from high salt and phosphate rolls showed a high degree of junction alignment and exhibited optimal binding characteristics.
THERMAL STABILITY OF SUBSIDIARY DYES ASSOCIATED WITH FD&C YELLOW NO. 6
Authors: BIBEAU THOMAS C. , CLYDESDALE F. M.
Published: August 2006

FD&C Yellow No. 6 and five subsidiary dyes commonly found in commercial samples of this colorant were examined to determine their thermal stability in various model systems. Differences in thermal stabilities were noted for the various subsidiary dyes. Variations in stability for samples processed in neutral and acidic solutions were noted. Samples were also processed in the presence of a reducing sugar. Possible breakdown products are discussed. Studies have shown significant differences in the stability of the major and subsidiary dyes which could have potential significance.
ALFALFA PROTEIN FRACTIONATION BY ULTRAFILTRATION
Authors: EAKIN D. E. , SINGH R. PAUL , KOHLER G. O. , KNUCKLES BENNY
Published: August 2006

Ultrafiltration was used to fractionate the chloroplastic and the soluble protein components of alfalfa juice. In agreement with trends predicted by theoretical considerations, permeate volume flux increased with increased feed velocity, pressure and temperature, and decreased with increased feed concentration. The recovery of the protein in the permeate increased with increased feed velocity and decreased temperature and was essentially insensitive to feed concentration. Under conditions of low turbulence, the protein recovery decreased with increased pressure.
PHENOLIC ANTIOXIDANTS OF DRIED SOYBEANS
Authors: HAMMERSCHMIDT PATRICIA A. , PRATT DAN E.
Published: August 2006

Whole dried soybean seeds were investigated to determine the nature of their antioxidant activity. Activity was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and β‐carotene. Methanolic extracts of the soybeans were found to possess potent antioxidant ability. Paper and Sephadex column chromatography gave incomplete resolution of individual components. Therefore, thin‐layer chromatography of the whole methanolic extract rather than individual column fractions was used in isolating this component. Three fluorescent bands were found to possess the major activity. The most potent complex was further analyzed. Thin‐layer chromatography was used to separate the complex into four fluorescent components. One compound was determined to be responsible for the antioxidant activity exhibited by the parent band. Further analysis of this component by paper chromatography, chromogenic spray reagent tests, and ultraviolet spectral analyses indicated that the antioxidant was an isoflavone pentoside.
BLOOD SERUM FATTY ACID PATTERNS OF ADOLESCENT BOYS AS INFLUENCED BY SOURCE OF DIETARY FAT: CORN OIL/BUTTER OIL, SAFFLOWER OIL/BEEF TALLOW
Authors: KIES CONSTANCE , LIN LI‐SHINE , FOX HAZEL M. , KORSLUND MARY
Published: August 2006

The influence of type of dietary fat in low fat diets fed to adolescent boys on fatty acid patterns of selected blood serum lipid fractions was investigated in 2 studies. In pre‐study investigations over a 2‐yr period, fat intakes of subjects were studied while subjects consumed self‐selected diets. Calculations were based on 3‐day dietary diaries at monthly intervals kept by the subjects. Mean energy intake from fat was estimated to be 38% and mean intake of linoleic fatty acid was estimated to be 8.4g per day. Study 1: During the first 5 days of the 23‐day study, all subjects received diets containing a 45/55% blend of safflower oil and beef tallow to provide 20% of the total calorie intake. During the remaining 18 days, 5 subjects received safflower oil and 4 subjects received beef tallow as the primary source of dietary fat (20% of the total calories). Study 2: During the 20‐day study, 4 subjects received butter oil and 4 subjects received corn oil as the primary source of dietary fat (10% of the total calories). In study 2 oil in corn meal supplied an additional 3.8% of the total calories. In both studies fasting blood samples were drawn from subjects before the start and at the conclusion of each. Lipids were extracted from blood serum, fractionated by column chromatography, and esterfied. Fatty acid patterns of each lipid fraction were determined by gas chromatography. Palmitoleic acid, oleic acid and linoleic acid showed statistically significant differences in blood serum lipids of subjects fed safflower oil and beef tallow. In the butter oil/corn oil comparison, statistically significant differences in blood serum lipid fraction levels of oleic acid and linoleic acid were found. Safflower oil and corn oil showed linoleic acid elevating effects while beef tallow and butter oil had a depressing effect.
HEAT INACTIVATION OF BOTULINUM TOXIN TYPE A IN SOME CONVENIENCE FOODS AFTER FROZEN STORAGE
Authors: WOOLFORD A.L. , SCHANTZ E. J. , WOODBURN M. J.
Published: August 2006

Crystalline type A toxin from the Hall Strain of Clostridium botulinum was added to beef pie fillings (pH 5.9), 0.05M phosphate buffer (pH 5.9), cream of mushroom soup (pH 6.2) or tomato soup (pH 4.1) and 1 ml placed in 2‐ml thin glass ampules. These were frozen and stored at ‐20°C for 180 days. At timed intervals a few ampules were thawed and the contents tested for toxicity and for the rate of heat inactivation of the toxin. The toxicity of type A in the contents remained the same throughout the frozen storage. Although the literature reports show a decrease in the heat stability of type E toxin after frozen storage, the heat inactivation rates for type A remained the same. pH is one of the important variables affecting the heat stability of type A toxin dissolved in various buffers.
EFFECT OF ENDOCELLULAR ENZYMES FROM Pseudomonas fragi ON THE COLOR OF BEEF AND AQUEOUS BEEF EXTRACT
Authors: BALA K. , MARSHALL R.T. , STRINGER W.C. , NAUMANN H.D.
Published: August 2006

Endocellular enzymes from Pseudomonas fragi (ATCC 4973) had a significant (P < 0.05) effect on the color of sterile beef and sterile aqueous beef extract stored at 21°C and 4°C. There was no evidence of protein degradation or lipid oxidation in samples treated with endocellular enzymes. Our findings indicate that glucose oxidase present in the endocellular enzyme preparations from P. fragi may be an important factor in causing oxidation of the meat pigment oxymyoglobin to metmyoglobin.
EFFECT OF POTATO VIRUS X ON ENZYMATIC DARKENING AND LIPID CONTENT OF POTATOES
Authors: MONDY NELL I. , KOCH ROBERT L.
Published: August 2006

Katahdin, Sebago, Peconic and Bake King potatoes were examined for susceptibility to enzymatic darkening in relation to infection with Potato virus X (PVX). Tubers from each of the four varieties that were infected with PVX were compared to those that were free of the infection. Lipid determinations were made on the four varieties in each of the 3 yr. The phenolic content was determined in each of 2 yr on the same varieties. Color determinations were made using the Hunter Color Difference Meter and the Chloroform‐Disc method. Enzymatic darkening was significantly greater and lipid content lower in virus‐infected than in virus‐free tissue. The phospholipid content followed the same trend as crude lipid, being lower in infected tubers than in control tubers. The phenolic content was significantly increased by viral infection. The increased susceptibility to enzymatic discoloration of tubers infected with Potato virus X is probably due to alteration of lipid and phenolic metabolism following infection with Potato virus X. Greater control of this disease should result in higher quality potatoes.
MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS
Authors: CEGLA G. F. , TARANTO M. V. , BELL K. R. , RHEE K. C.
Published: August 2006

Native and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na2SO3, NaH2PO2, or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study.
INFLUENCE OF PARA‐HYDROXYBENZOIC ACID ESTERS ON THE GROWTH AND TOXIN PRODUCTION OF Clostridium botulinum 10755A
Authors: ROBACH M. C. , PIERSON M. D.
Published: August 2006

The effect of the methyl and propyl esters of para‐hydroxybenzoic acid (parabens) on growth and toxin formation by C. botulinum 10755A spores was studied. Pre‐reduced anerobically sterilized media and strict anerobic techniques were employed. The addition of 200 ppm of propylparaben to a thiotone‐yeast extract‐glucose (TYG) growth medium inhibited germination and toxin production of C. botulinum 10755A for up to 120 hr at 37°C. Growth and toxin production were delayed when 100 ppm propylparaben was added to TYG. When 1200 ppm of methylparaben was added to TYG, germination and toxin production were inhibited, while 1000 ppm delayed growth and toxin production, and 400 ppm slightly delayed growth and toxin production.