bluuebunny/crossref_metadata_2025 huggingface dataset:
Characteristics of Dry‐Cured Hams as Affected by Needle Tenderization and Vacuum Packaging
Authors: KEMP J. D. , FOX J. D. , LANGLOIS B. E.
Published: August 2006

Needle tenderization of skinned hams accelerated salt absorption and weight loss and shortened curing time for dry‐cured hams. Vacuum packaging of hams after they achieved an 18% weight loss prevented most additional weight loss thus yielding a higher percentage of moisture and a lower percentage of salt than in nonpackaged hams. Total bacterial and lactobacilli counts were higher in packaged hams but did not affect internal appearance scores or sensory evaluation scores. In general, the use of needle tenderization and vacuum packaging was helpful in reducing curing and aging time and in controlling yields in dry‐cured hams.
Chemical and Physical Characteristics of Lightly Salted Minced Cod (Gadus morhua)
Authors: BLIGH E. G. , DUCLOS‐RENDELL R.
Published: August 2006

The production of a lightly salted product from minced cod was investigated. The addition of 13% salt to cod mince showed several advantages over the previously employed 25% salt treatment. The lightly salted product had a gelatinous‐fibrous texture which had shape stability after drying and cooking. When dried to 30% moisture, better water binding capacity was seen during rehydration and after cooking, with improved texture as measured on the Instron instrument.
Effect of Deamidation and Succinylation on Some Physicochemical and Baking Properties of Gluten
Authors: MA CHING‐YUNG , OOMAH B. DAVE , HOLME JOHN
Published: August 2006

Vital wheat gluten was modified by deamidation and succinylation. Deamidation caused a progressive degradation of gliadin with concomitant increase in low molecular weight components, but glutenin was not affected. Deamidation also markedly increased the net negative charge and surface hydrophobicity of gluten, while the bread loaf volume and dough extensibility were decreased. The most significant change in physiochemical properties of gluten caused by succinylation was an increase in net negative charge. Succinylation led to a pronounced decrease in dough extensibility but no significant changes in specific loaf volume. The data indicated the importance of hydrogen bonding offered by the amide groups of gluten in the breadmaking process. Changes in molecular weight distribution and hydrophobic interaction may also affect the baking performance of gluten. Ionic interaction may be involved in dough development but is less critical in controlling the overall baking performance of gluten.
Thermo‐Kinetic Modeling of Peroxidase Inactivation during Blanching‐Cooling of Corn on the Cob
Authors: LUNA JULIO A. , GARROTE RAUL L. , BRESSAN JUAN A.
Published: August 2006

A thermo‐kinetic model of peroxidase inactivation in corn on the cob during blanching‐cooling is developed. Heat transfer during the blanching‐cooling step is modeled as a conduction process in well stirred media of constant temperature. Corn on the cob is considered as a finite cylinder with a single thermal diffusivity value. The kinetic parameters kr and Ea are calculated by using an unsteady state trial and error procedure. The model allows the calculation of the peroxidase activity retention for the kernel, outer cob, and central cob. Theoretical results are compared against experimental data showing a very good agreement.
Effects of Particle Size and Breadmaking on Physiological Responses of Meal‐Fed Rats to AACC Wheat Bran
Authors: CADDEN A‐M.
Published: August 2006

Adult rats were meal‐fed diets containing 20% AACC certified hard red spring wheat bran (as received, ground, incorporated into bread) for 12 days to determine the short‐term processing‐induced effects on gastrointestinal function and serum lipids. Fecal nitrogen, fecal fat, transit time and serum triglyceride levels were influenced by the consumption of wheat bran, but not by the grinding or breadmaking procedures. Reduction of bran particle size decreased dietary hemicellulose and reduced fecal bulk as well as defecation frequency. Incorporating bran into bread reduced dietary neutral detergent fiber (NDF), reduced intestinal passage rate of the ground wheat bran and decreased degradation of dietary fiber components in the unground wheat bran.
Influence of Almond Harvest, Processing and Storage on Fungal Population and Flora
Authors: KING A. DOUGLAS , SCHADE JOHN E.
Published: August 2006

The fungal population and flora of almonds were studied from receiving at the processing plant through processing and storage. Late harvest almonds had lower counts than those from early or mid season. The highest quality processed nutmeats had the lowest mold population while the lowest quality had the highest population. A significant drop in the population occurred during storage at 25°C but not at 5°C.A. nigergroup andP. glabrumwere the most prevalent of the 12 genera and 51 species identified. During storage some molds survived better than others.A. nigergroup survived while the proportion ofCladosporiumandPencilliumdropped.
Influence of Sugars on Heat Inactivation, Injury and Repair of Saccharomyces cerevisiae
Authors: TORREGGIANI DANILA , TOLEDO R. T.
Published: August 2006

The type of sugar in the heating and recovery media affected the rate of inactivation and repair capability of a Chablis strain of Saccharomyces cerevisiae. The rate of heat inactivation decreased with decreasing aw in glucose and fructose but not in sucrose solutions. At any aw the order of susceptibility to inactivation of yeast cells was consistently: fructose, glucose, and sucrose. In fructose, a major proportion of the survivors exhibited sublethal injury. When suspended in solutions containing the various sugars after heating and incubated for up to 18 hr prior to plating, the type of sugar in the solution influenced the ability of cells to repair injury.
Origin of N‐Nitrosomorpholine Contamination in Margarine
Authors: SEN N. P. , BADDOO P. A.
Published: August 2006

Previous studies have indicated that certain margarine samples may contain traces (∼ 1 ppb) of NMOR. The results of this present study indicated that packaging papers were the source of the contamination. Waxed wrappings and margarine samples taken from 1 cm outer layer of margarine blocks were found to contain NMOR, but those taken from the center of the margarine blocks were always negative. This suggests migration of NMOR from wrappings to the outer layers of the margarine blocks. Samples packaged in aluminum‐backed papers, specially coated waxed papers, or plastic containers were negative as determined by Thermal Energy Analyzer technique.
Acetaldehyde and Accelerated Storage of Wine: A New Rapid Method for Analysis
Authors: JONES J.S. , SADLER G.D. , NELSON P.E.
Published: August 2006

A method was developed for rapid analysis of total acetaldehyde in wine. The method converts acetaldehyde acetals and bisulfite addition products to free acetaldehyde. These conversions were achieved through a series of 1 min acid, base, and iodine treatments followed by a 10 min equilibration period. Acetaldehyde was quantified by gas chromatographic headspace analysis and the method was found to be precise to ± 1 ppm standard deviation. An accelerated shelf life procedure using this method was developed by promoting oxidation by agitation at oxygen saturation. The resulting procedure was 4 to 15 times faster than previous studies.
Effects of Electrical Stimulation and Hot Boning on Color Stability of Aerobic and Vacuum Packaged Restructured Beef Steaks
Authors: SEMAN D. L. , MOODY W. G. , FOX J. D. , GAY N.
Published: August 2006

Color stability of restructured beef steaks processed from beef boned 4 hr postmortem (HB) and 96 hr postmortem (CB) was determined using a Hunter color difference meter and a semi‐trained color evaluation panel. Steaks were formulated using ground tenderized (2.5 cm) restructurable meat (75% of formulation), salted preblended meat (3% NaCl + 0.267% BHA, 25% of formulation) and enough ground fat to form steaks of 10% fat. Steaks were aerobically wrapped and vacuum packaged. Hunter L, a, b, a/b values and color panel scores during a 7‐day retail display revealed that HB steaks had superior color stability. This was attributed to the ability of NaCl to inhibit glycolysis in the HB preblended meat and to act as a prooxidant of myoglobin in the CB preblended meat.
Effect of Low Dose Irradiation of Pork Loins on the Microflora, Sensory Characteristics and Fat Stability
Authors: MATTISON M. L. , KRAFT A. A. , OLSON D. G. , WALKER H. W. , RUST R. E. , JAMES D. B.
Published: August 2006

The effects of low dose (100 krad) irradiation on microflora, sensory characteristics, and development of oxidative rancidity of vacuum packaged pork loins was investigated after irradiation and during low temperature (4°C) storage up to 21 days. Irradiation reduced numbers of mesophiles, psychrotrophs, anaerobic bacteria (P<0.01), and staphylococci (P<0.05), with the effect on mesophiles and psychrotrophic spoilage organisms the greatest. Effect of irradiation on sensory characteristics of pork loin was minimal with no detectable differences between irradiated and nonirradiated pork after 14 days of storage. Irradiation of pork did not affect cooking loss or thiobarbituric acid values.
A Taxonomic Study of Staphylococcus spp. Isolated from Fermented Sausages
Authors: SEAGER M.S. , BANKS J.G. , BLACKBURN C. de W. , BOARD R.G.
Published: August 2006

Computer assisted numerical analysis was done on 182 characters for each of 107 strains, including 79 Gram‐positive, catalase‐positive, facultatively anaerobic cocci from 14 different types of fermented sausage offered for retail sale in the UK. The majority of meat isolates was identified with Staphylococcus xylosus (38%), saprophyticus (29%) or warneri (10%); eight isolates were left unassigned to a species. The identification matrix derived from these data provided the basis for objective differentiation of isolates from fermented meats.
Collagen Contents of Chicken Gizzard and Breast Meat Tissues as Affected by Cooking Methods
Authors: RUANTRAKOOL B. , CHEN T. C.
Published: August 2006

The changes in collagen contents of chicken gizzard and breast meat during boiling water and pressure cooking were investigated. The loss of collagen in both tissues increased as the cooking time or temperature increased. The percent of collagen in acid‐ and salt‐soluble forms in gizzard was lower than that of the breast meat. The acid‐ and salt‐soluble collagen from water cooked gizzard were lower than those of the pressure cooked gizzard. Cooking gizzard in boiling water containing 0.5% acetic acid or papain significantly (p<0.05) reduced the collagen content of the tissue.
Atlantic Cod Gastric Protease. Characterization with Casein and Milk Substrate and Influence of Sepharose Immobilization on Salt Activation, Temperature Characteristics and Milk Clotting Reaction
Authors: HAARD NORMAN F.
Published: August 2006

The temperature coefficient for the enzymic phase of milk clotting was lower for cod gastric protease than for calf rennet and various other rennet substitutes. Immobilization of cod pepsin on Sepharose resulted in an increase in Arrhenius activation energy for hemoglobin hydrolysis from 8.5 Kcal/mole to 12.8 Kcal/mole. Sepharose‐cod protease did not catalyze the enzymic phase of milk clotting. Cold renneting of milk substrate with cod gastric protease at 0°C resulted in continued formation of nonprotein nitrogen (NPN) after the enzymic phase of milk clotting was complete. Initiation of milk clotting by raising the temperature to 39°C prevented the subsequent formation of NPN.
Thermal Energy Consumption for Blanching and Sterilization of Snap Beans
Authors: RAO M. A. , COOLEY H. J. , VITALI A. A.
Published: August 2006

Steam consumption for a water blancher and a continuous pressure sterilizer (CPS) was measured in a snap bean cannery. For the blancher, it ranged between 0.204 and 0.306 lb/lb of beans. The energy efficiency of the blancher was found to be between 26.3–52.3%. In a pilot scale test, the concentration of Ca, Mg, and K ions increased as the blanching water was recycled and the firmness of the beans after canning varied between 0.855 and 1.010 kN. Steam consumption by the CPS was related linearly to the loading rate of cans: steam consumed (lb/hr) = 1075.9 + 0.073 × (cans/hr).
Effect of Break Temperature on Rheological Properties and Microstructure of Tomato Juices and Pastes
Authors: XU SHI‐YING , SHOEMAKER C. F. , LUH B. S.
Published: August 2006

The rheological properties and microstructure of canned juices and pastes made from four tomato cultivars at three breaking temperatures of 85°, 96° and 107°C were studied. The apparent viscosities of tomato juices and pastes at a constant shear rate vary with cultivars and processing conditions. The hot break process produced a high viscosity product. The microstructure of tomato pastes and juices were related to their rheology. The microstructure of tomato juice and paste also vary with processing conditions.
Hyperfiltration of Tomato Juice: Pilot Plant Scale High Temperature Testing
Authors: MERLO C. A. , ROSE W. W. , PEDERSEN L. D. , WHITE E. M. , NICHOLSON J. A.
Published: August 2006

A two‐stage tubular hyperfiltration (reverse osmosis) pilot plant equipped with 15.6 m2 of aromatic polyamide thin film composite membrance (ZF 99) was studied with tomato juice (4–6% natural tomato soluble solids [NTSS]). It was operated over 100 hr in recirculation and single pass modes. The single pass mode was operated at33–38 bar (feed inlet pressure) and 70–93°C for 18.2 hr. Stage 1 flux was 48 to 34 Lm−2hr−1. Stage 2 flux was 30 to 20 Lm−2hr−1. Concentration went to 7.4–9.0% NTSS at 8.6 L/min, and to 6.3–6.4% NTSS at 18.6 L/min. NTSS rejection was >98%. Of permeate samples tested none showed detectable levels of sugars; only 25% showed detectable levels of organic acids.
Moisture Hysteresis is Due to Amorphous Sugar
Authors: CHINACHOTI PAVINEE , STEINBERG M. P.
Published: August 2006

Hysteresis, the moisture discrepancy between absorption and desorption, of sucrose‐waxy maize starch mixture was studied. Starch was raw, partially and completely gelatinized. Hysteresis of raw starch was insignificant. Gelatinized starch showed slight hysteresis, 0.02g w/g starch, in the range 0.57 to 0.84 aw. Sucrose showed no hysteresis. However, sucrose‐starch mixtures showed a large hysteresis, e.g., 0.15g w/g mix, which occurred only at aw below 0.86, the saturation aw for sucrose. Hysteresis showed a close linear correlation with the amount of amorphous sucrose (X‐ray diffraction) present. The amount of water sorbed by amorphous sucrose as calculated from the experimental data was in a good agreement with literature data.
Determination of β‐Carotene Stereoisomers by Spectrophotometric Analysis
Authors: EDWARDS C. G. , LEE C. Y.
Published: August 2006

A method for determining the amount of β‐carotene stereoisomers using spectrophotometric analysis was developed. Water‐soluble β‐carotene was dissolved in pH 6.0 buffer and heated. The stereoisomers formed were separated by column chromatography and quantified using spectrophotometric analysis. The %DB/D11 value (absorbance of the cis‐peak divided by the absorbance at the maximum wavelength) determined for the β‐carotene solutions was found to be linearly correlated to the isomer composition (r = 0.971).
Stability of Sorbic Acid in Model Food Systems of Reduced Water Activity: Sugar Solutions
Authors: GERSCHENSON LIA N. , ALZAMORA STELLA M. , CHIRIFE JORGE
Published: August 2006

The behavior of sorbic acid in model systems comprised of concentrated sugar solutions (water activity 0.94) at pH 3.5 and 4.5 was studied. Sorbic acid degraded appreciably as a function of time and temperature during storage and its destruction could be described by first‐order kinetics. The rate constants of sorbic acid destruction were found to be related to composition of the sugar model system. Non‐enzymatic browning reactions which occur in systems containing lysine greatly influenced the kinetics of sorbic acid destruction.
Isolation and Characterization of Major Apoproteins from Hen's Egg Yolk Granule
Authors: ITOH TAKATOSHI , KUBO MOTOKO , ADACHI SUSUMU
Published: August 2006

Different patterns were obtained from granular and plasma fractions of egg yolk by SDS‐polyacrylamide gel electrophoresis. Three major components of granular apoprotein which constitute 19.4, 14.5, and 43.4% of the protein moiety with estimated molecular weights of 28,000, 74,000, and 109,000 daltons, respectively, were isolated by preparative SDS‐gel electrophoresis. They were found to be glycoproteins containing mannose, galactose, and hexosamine. Sialic acid was found only in the 74,000 and 109,000 dalton components. Phosphorus content of the 28,000, 74,000, and 109,000 dalton components were 2.0, 1.2, and 0.4%, respectively.
Frozen Storage Performance of Cooked Cultivated Mussels (Mytilus edulis L.)—Influence of Ascorbic Acid and Chelating Agents
Authors: ABLETT RICHARD F. , GOULD STEPHEN P. , SHERWOOD DEBRA A.
Published: August 2006

The usefulness of ascorbic acid and chelating agents in retarding sensory deterioration and progression of oxidative rancidity in frozencooked mussels was investigated. Ascorbic acid with and without chelating agents proved effective in arresting progression of oxidative rancidity, in samples held at – 12°C for 20 wk. However, these agents proved ineffective in preventing sensory deterioration of mussel meats under the same conditions. Mussels held at – 30°C showed an improved sensory stability throughout the study and demonstrated less progression of lipid oxidation compared with mussels held at – 12°C. Sensory deterioration at – 12°C storage is associated in part, with lipid oxidative changes. The ineffectiveness of antioxidant agents in preventing sensory deteriorative changes may indicate the presence of other, as yet undetermined, degradative pathways.
Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters
Authors: BARBUT SHAI , TANAKA NOBUMASA , CASSENS ROBERT G. , MAURER ARTHUR J.
Published: August 2006

Mechanically deboned turkey meat emulsions were made with 1.0, 1.5, 2.0, 2.5, or 3.0% salt (NaCl), or with combinations of 1.5% or 2.0% salt with 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP). Sodium nitrite levels were constant at 150 ppm. Emulsions were inoculated with a mixture of 10 strains of C. botulinum (103/g) and incubated at 27°C. Increasing NaCl content from 1.0% to 3.0% delayed toxin production by 3 days on the average. Toxin production was detected earlier when TPP was added, HMP had no effect, and SAPP delayed toxin production.
Warmed‐Over Flavor Development in Beef Patties Prepared by Three Dry Heat Methods
Authors: GROS JANNITH N. , HOWAT PAULA M. , YOUNATHAN MARGARET T. , SAXTON ARNOLD M. , McMILLIN KENNETH W.
Published: August 2006

THE THIOBARBITURIC ACID (TBA) test and sensory evaluations were used to assess the effectiveness of three dry heat preparations—microwave, microwave/convection combination and oven broiling—in retarding warmed‐over flavor (WOF) development in ground beef patties. Animals finished on pasture, 60 and 120‐day grain were used. The oven broiling method was found to delay WOF development in refrigerated patties. Taste panelists failed to detect differences in flavor as a result of cooking or animal diet. There was a significant (P < 0.001) negative correlation (r=−0.66) between aroma and flavor scores and TBA values over time. Panelists were able to detect deteriorating changes in flavor and aroma after refrigerated storage.
Distribution and Characteristics of Bacillus cereus Isolated from Rice in Taiwan
Authors: CHUNG KING‐THOM , SUN HONE‐LING
Published: August 2006

Sixty‐six strains of Bacillus cereus were isolated from 12 kinds of rice samples collected in Taiwan by employing polymyxin pyruvate egg yolk mannitol bromothymol blue agar(PEMBA). It was found that in Taiwan B. cereus could be detected in various rice samples (less than 200 CFU per gram). The isolates generally grew poorly under acidic conditions. Spore suspensions prepared from six isolates of B. cereus were used to detect their ability to resist heat. The D100°C‐ and D92°C‐ values for these six isolates in rice broth ranged from 4.2‐6.5 min and 16–36 min, respectively. Most of the isolates were sensitive to chloramphenicol (30 mcg), erythromycin (15 mcg), gentamicin (10 mcg) and streptomycin (10 mcg).
Quality of French Fried Potatoes as Affected by Surface Freezing and Specific Gravity of Raw Potatoes
Authors: TOMA R.B. , LEUNG H. K. , AUGUSTIN J. , IRITANI W. M.
Published: August 2006

Russett Burbank potatoes were stored at 7.2°C for 9 months and processed into French fries. Some of the potato strips were subjected to partial freezing at – 20°C for 25 min before water blanching for surface leaching. The samples treated by partial (surface) freezing generally absorbed more oil during par‐flying but less oil during finish‐frying compared to the untreated samples (control). French fries made from partially frozen potato strips contained less reducing sugar and ascorbic acid and were lighter in color than the control. Darker fries were produced from potatoes of lower specific gravity because of the higher reducing sugar content. The surface freezing treatment was an effective means of decreasing oil absorption and improving color of French fries.
Microstructure and Water Uptake of Phaseolus and Winged Beans
Authors: DESHPANDE S. S. , CHERYAN M.
Published: August 2006

The role of seed microstructure in initial water uptake during the soaking of Phaseolus and winged bean seeds was investigated. Considering their relatively small area, hilum and micropyle seemed to be the most important structural features influencing the initial water uptake. Seed coat played a dominant role only after its initial resistance to water uptake was overcome. Varieties with high initial water uptake also had relatively thin seed coats, a loosely arranged cell structure on the raphe‐side of the hilum, a deeply grooved hilar fissure, and a narrow tracheid bar. Water absorption in legumes appeared to be a complex process with the seed coat, hilum and micropyle together constituting an integrated water absorption system.
Characterization of Seed Lipoxygenase of Phaseolus vulgaris cv, Haricot
Authors: KERMASHA S. , METCHE M.
Published: August 2006

Phaseolus vulgaris cv, haricot seed lipoxygenase was extracted and partially purified. The precipitation of an active lipoxygenase fraction with solid ammonium sulfate (at 20–50% of saturation) increased its activity by a factor of 3. The pH for optimum activity was 7.3. The addition of 40 mM potassium cyanide resulted in a doubling of the enzyme activity. Enzyme activity was completely lost on storage at 4°C for 48 hr. The activity of haricot lipoxygenase extract was considerably greater on linoleic acid than on its esters, and decreased in the order: mono‐ > di > trilinolein. The haricot lipoxygenase shares many of the characteristics of the corresponding enzyme found in several seed sources.
Processing Factors Influencing Splitting and Other Quality Characteristics of Canned Kidney Beans
Authors: VAN BUREN J. , BOURNE M. , DOWNING D. , QUEALE D. , CHASE E. , COMSTOCK S.
Published: August 2006

Single factor changes from a standard canning process indicated that significant reductions in splitting resulted from higher soak Ca concentrations, higher soak temperatures, higher brine Ca concentrations, and shorter cooking times. Splitting in canned kidney beans was markedly reduced by soaking beans before cooking at temperatures of 66–71°C in solutions containing 150–350 ppm CaCl2. Treatments giving lower gain in weight during soaking led to less splitting. Lower splitting was associated with lower drained weight and firmer cooked beans.
Evaluation of Whole Amaranth (Amaranthus cruentus) Flour, Its Air‐Classified Fractions, and Blends of These with Wheat and Oats as Possible Components for Infant Formulas
Authors: SANCHEZ‐MARROQUIN A. , VALLE F. R. DEL , ESCOBEDO M. , AVITIA R. , MAYA S. , VEGA M.
Published: August 2006

Whole amaranth (Amaranthus cruentus) seed flour, its air‐classified fractions and extruded blends of these with wheat and oats were studied with the purpose of evaluating their potential as components in the development in infant formulas. Proximal chemical analyses, mineral content, fatty acid composition of lipid fractions, amino acid analyses and Protein Efficiency Ratio (PER) and Net Protein Retention (NPR) values were obtained for all raw materials, as well as for 50:50 and 60:40 blends of these with oats and wheat. The 50:50 and 60:40 blends of whole amaranth, as well as of the protein‐rich air‐classified fraction, were found to be highly suitable for utilization in infant formulas.
Predicting Steady and Oscillatory Shear Rheological Properties of CMC and Guar Gum Blends from Concentration and Molecular Weight Data
Authors: PLUTCHOK GARY J. , KOKINI JOZEF L.
Published: August 2006

The steady shear and oscillatory shear Theological properties of aqueous solutions of sodium carboxymethylcellulose (CMC), guar gum and CMC/guar blends of ratios 3:1, 2:1, 1:1, 1:2, and 1:3 by weight were measured in the concentration range of 0.5, 0.75, 1.0, and 1.5% by weight. For the CMC/guar systems, the zero‐shear rate viscosity, η0, time constants λ1 and λ2 and the slopes of the non‐Newtonian region of the log η vs log λ and log η′ vs log ω curves, − Sη and − Sη, can be related to concentration and molecular weight.
Frozen Vegetable Quality as Influenced by High Temperature Short Time (HTST) Steam Blanching
Authors: DRAKE S. R. , CARMICHAEL D. M.
Published: August 2006

Quality differences in processed vegetables can be controlled with high pressure steam blanching (HTST). In addition, HTST blanching required significantly less energy to blanch vegetables than water blanching. HTST‐blanched vegetables displayed quality parameters distinctly different than water‐blanched vegetables. Differences in quality parameters were highly dependent upon the vegetable being blanched and the pressure and time of the HTST blanch. The quality of vegetables were similar between water and HTST blanching treatments, but by controlling the pressure and time of the HTST blanch, quality characteristics could be changed to meet individual requirements. High quality frozen vegetables can be produced with HTST steam blanching but quality is dependent upon the particular vegetable and pressure and time of the HTST steam blanch.
Retort Stability of Freeze‐Texturized, Alkali‐Extracted Chicken Protein
Authors: LAWRENCE R. A. , JELEN P.
Published: August 2006

Chicken protein was extracted by alkali from bone residues of mechanical separation (“deboning”). Acid precipitated‘coagula were freeze‐texturized, heat‐set and tested for structural stability upon retorting in 2% NaCl brine at 121°C for 10–60 min. Although Instron peak force from a Lee‐Kramer shear cell decreased with longer retort times, the textural integrity of the products was not affected. Products frozen at ‐ 10°C showed similar or greater reduction in the peak force than materials texturized at ‐ 25°C. Coagula precipitated from the alkali extracts at pH 5.5 showed higher total solids, higher peak force, and less pronounced effect of freezing rates than those precipitated at either pH 6.5 or pH 4.8.
Feasibility of Using Catalase Activity as an Index of Microbial Loads on Chicken Surfaces
Authors: WANG GEORGE I. J. , FUNG DANIEL Y.C.
Published: August 2006

The Catalasemeter with membrane filter method was tested to quantitate the catalase activity of laboratory cultures as well as swab samples from cold‐stored (7°C) chicken as measurements of microbial activity. Catalasemeter reading (flotation time in sec) is inversely proportional to total number of catalase producing bacteria. Good correlation (r =−0.93) was obtained between Catalasemeter and both viable cell population and psychrotroph population of cold‐stored chicken. For good quality cold‐stored chicken (<103 CFU/cm2), the flotation time was longer than 4,200 sec; and in the case of poor quality cold‐stored chicken (>106 CFU/cm2), the flotaton time was less than 580 sec. This provides a guideline for rapidly estimating microbial loads in cold‐stored chicken.
Heat Inactivation of the Ethylene‐Forming Enzyme System in Cucumbers
Authors: CHAN HARVEY T.
Published: August 2006

Heat inactivation of the ethylene‐forming enzyme system (EFE) in cucumbers was biphasic and both phases followed first order kinetics. The activation energies for the thermal inactivation of the heat resistant (HR) and the heat susceptible (HS) EFE's were 77.67 and 68.92 kcal/ mole, respectively. The thermodynamic constants for the heat inactivation of both HS and HR are as follows: enthalauv. 68.27 (HS) and 77.03 (HR) kcal/mole; free energy; 21.2 (HS) and 22.9 (HR) kcal/mole; entropy, 146.1 (HS) and 168.2 (HR) cahdeg‐mole. The heat resistant EFE appears to comprise 2535% of the total EFE activity
Minerals and Protein in Four Hard Red Winter Wheat Varieties and Fractions Derived Therefrom
Authors: ISKANDER F. Y. , MORAD M. M.
Published: August 2006

Whole grain wheat from hard red winter wheat cultivars (Scout 66, Vona, TAM101, and TAM105) and six ground fractions separated according to particle size were analyzed for 25 elements by instrumental neutron activation analysis. The apparent concentrations established in the grain for As, Ce, Co, Cr, Cs, Eu, Hf, La, Sb, Sc, Sr, Th and U were below the detection limit. However, for the four varieties, average concentrations in the whole grain (μg/g on a dry weight basis) were as follows: Br 6.55; Ca 609; Cl 651; Fe 43.3; K 4090; Mg 1460; Mn 38.5; Na 17.7; Rb 2.26; Se 0.56; and Zn 20.7. Mercury was also detected in cultivar TAM101 at a concentration of 97 ng/g. The correlation between the elements appeared to depend on the particle size distribution.
Thermal Transitions in Myosin‐ANS Fluorescence and Gel Rigidity
Authors: WICKER L. , LANIER T. C. , HAMANN D. D. , AKAHANE T.
Published: August 2006

Thermal transitions (Tr) in myosin were monitored during constant rate heating with a thermal scanning rigidity monitor (TSRM) and a fluorescent probe, 1‐anilino‐naphthalene‐8‐sulfonate (ANS). The Tr values from fluorescent probe measurements were 37°C, 44°C, and 44°C for tilapia, rabbit, and chicken myosin‐ANS, respectively. Three Tr values at 43°, 49°C, and 55°C were observed in TSRM measurements of tilapia myosin gelation, whereas a single Tr was observed in rabbit and chicken gelation at 48°C and 49°C, respecitvely. In tilapia myosin, KCl concentration and pH significantly influenced the TSRM but not the fluorescence thermograms. These results indicated that a prerequisite change occurred in the hydrophobic character of myosin just prior to the onset of gelation.
Moisture Sorption Studies on Garlic Powder
Authors: MOHAMMAD NAZAR , ANWAR M. , EHTESHAMUDDIN A.F.M. , JAMIL MOHAMMAD
Published: August 2006

The moisture sorption isotherms of two samples of garlic powder, one containing corn starch (CS) and the other without starch, were deter‐mined using saturated salt solutions. Monolayer values were calculated from the isotherms using the Brunauer, Emmett and Teller (BET) equation. The addition of CS at 5% slightly increased the monolayer value of the garlic powder, but it had little effect on the caking behavior of the powder. Equilibrium relative humidity (ERH) of garlic powder corresponding to the monolayer value was found to be 14%.
Aerobic Incubation of Clostridium perfringens in the Presence of an Oxygen‐Reducing Membrane Fraction
Authors: HOSKINS C. B. , RICO‐MUNOZ E. , DAVIDSON P. M.
Published: August 2006

The recovery and growth rates of C. perfringens were evaluated in media to which an oxygen‐reducing membrane fraction from E. coli was added. Each of three C. perfringens strains was incubated in Tryptose Sulfite Cycloserine agar, with and without the membrane fraction. Recoveries were greater on media incubated aerobically with the membrane fraction than on the other formulations incubated an‐aerobically or aerobically. C. perfringens ATCC 12917 reached stationary phase more rapidly in fluid thioglycollate medium (FTM) plus the membrane fraction than in FTM alone. Results showed that the membrane fraction allowed aerobic incubation for the recovery of C. perfringens.
Steady Shear Rheology and Fluid Mechanics of Four Semi‐Solid Foods
Authors: DERVISOGLU MURAT , KOKINI JOZEF L.
Published: August 2006

The steady shear rheology of four semi‐solid food materials (ketchup, mustard, apple sauce and tomato paste) was studied by generating and comparing flow data using cone and plate, parallel plate and capillary measurements over the shear rate range of 0.05–1600 see−1. Super‐position of flow data was demonstrated and correlations obtained; using the power law, Bingham Plastic, Herschel‐Bulkley and Casson models were compared. In the low shear rate range (y = 0.05 – 1.0 set−1), the Bingham Plastic model and in the high shear rate range (y = 1.0 – 1600 sec−1), the Herschel‐Bulkley model were shown to be most successful. Comparison of average velocity data with mathematical predictions using the power law, Herschel‐Bulkley and Cas‐son models showed that the equation using the Herschel‐Bulkley model was best and should be used in the design of flow processes for the foods studied.
Production of Apple Juice by Single Pass Metallic Membrane Ultrafiltration
Authors: THOMAS R. L. , WESTFALL P. H. , LOUVIERI Z. A. , ELLIS N. D.
Published: August 2006

A new process utilizing single pass metallic membrane ultrafiltration (UF) was developed to produce apple juice. Pureed whole apples were treated with cellulase and pectinase at 50°C for 2 hr, resulting in a 60% decrease in viscosity. To obtain clarified juice, enzyme treated puree was pumped through a single‐pass, tubular membrane system consisting of a metallic oxide membrane formed‐in‐place on the porous structure of sintered stainless steel tubes. Juice yields of 80–85% were obtained with a single pass, and gas chromatographic profiles of ultrafiltered juice were nearly identical to that of the original apple puree. Permeabilities and sugar rejection characteristics of the UF system were dependent on tube diameter.
Essential Elements and Cadmium and Lead in Fresh and Canned Peas (Pisum sativum L.)
Authors: LOPEZ ANTHONY , WILLIAMS H. L. , COOLER F. W.
Published: August 2006

Sixteen essential elements along with cadmium and lead were determined in fresh and canned peas (Pisum sarivum L.). Samples were taken during the canning process to determine where changes in element content occurred. The concentration of each sample was compared statistically to other samples taken at different stages of the process. Canned peas contained significantly lower concentrations of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, silicon, and zinc than fresh peas. As sodium chloride was added during the canning process, higher concentrations of chloride and sodium were found in the canned product. A 100g serving of drained canned peas supplied less than 11% of the RDAs or of the estimated safe and adequate daily dietary intakes except for chloride and sodium. Retention of all elements, except chloride and sodium, ranged from 24–86%.
Near Infrared Spectrophotometric Determination of Individual Sugars in Aqueous Mixtures
Authors: GIANGIACOMO ROBERTO , DULL GERALD G.
Published: August 2006

Near infrared region (NIR) spectrophotometry was used to determine concentrations of glucose, fructose and sucrose in aqueous mixtures at 10, 25, and 40% total sugars. Calibration equations and predicted individual concentrations in each total sugar level are reported. The standard errors of prediction varied between 0.35 and 0.69 and confidence limits ranged from ± 0.7 to ± 1.1%. In developing a single equation for predicting individual sugars in solutions, suitable for use over a range of total sugar concentrations, spectral data needed correction for sample density differences. However, at total sugar concentrations above 25%, accompanying wavelength shifts were of sufficient magnitude that a satisfactory single equation could not be developed. Equations for predicting individual sugars in solutions ranging from 10–25% total sugar concentrations were developed. For higher values of total sugars, appropriate calibrations were necessary.
N‐Nitrosothiazolidine and N‐Nitrosothiazolidine‐4‐Carboxylic Acid in Smoked Meats and Fish
Authors: SEN N. P. , BADDOO P. A. , SEAMAN S. W.
Published: August 2006

Various smoked meats including raw and fried bacon and both unsmoked and smoked (uncured) fish were analyzed for NThZ and NTCA. Most meat samples, bacons, and a few smoked fish contained traces of NThZ and considerably high (up to 13,700 ppb) levels of NTCA. Preliminary results indicated that raw bacons processed by old‐fashioned direct smoking methods contained the highest (> 1,000 ppb) level of NTCA. Formation of NThZ from the NTCA present in smoked bacon increased with an increase in frying temperature as well as with frying time. NTCA level in the raw bacon and the cooking conditions seemed to be the most important factors involved in the formation of NThZ in the fried bacon. The reason for finding only insignificant levels of NThZ in smoked fish could not be established conclusively.
Color Changes and Available Lysine during Storage of Shelf‐Stable Concentrated Cheese Whey
Authors: DE KANTEREWICZ ROSA J. , CHIRIFE JORGE
Published: August 2006

Concentrated whey (about 50% solids) was stabilized against microbial deterioration by a combination of a slight reduction of water activity (aw) (0.94 or 0.92), lowered pH (5.2 or 5.4) and addition of 0.2% potassium sorbate. Color changes and available lysine loss in the above shelf stable whey, stored at different temperatures, were studied. A zero order reaction kinetics was observed for color changes during browning of the concentrated whey; activation energy was found to be 26 Kcal/mole. The loss of available lysine amounted to 20–30% of the initial value after three months of storage at 30°C.
Antimicrobial Activity of Undissociated Sorbic Acid in Vacuum Packaged Beef
Authors: ZAMORA M.C. , ZARITZKY N.E.
Published: August 2006

Inhibitory effectiveness of sorbic acid was analyzed in vacuum packaged refrigerated beef by studying the modifications of bacterial growth parameters. Total counts, Lactobacillus sp., Pseudomonas sp., Enrerobacreriaceae, Brochorhrix thermosphacta and yeasts in samples of different pH values (5.70–6.20) which had been treated with potassium sorbate (27–3125 ppm) showed variations in the lag phase, growth rate, stationary phase and inhibition index. For refrigerated beef the contribution of sorbic acid dissociated fraction to the inhibitory effect was negligible, Considering growth parameters’dependence on undissociated sorbic acid concentration a mathematical model of microbial growth in treated beef was derived, which could be used to predict product shelf‐life.
Effect of Heating Temperature and Muscle Type on Porcine Muscle Extracts as Determined by Reverse Phase High Performance Liquid Chromatography
Authors: McCORMICK R.J. , KROPF D.H. , REECK G.R. , HUNT M.C. , KASTNER C.L.
Published: August 2006

Samples from porcine longissimus muscles were heated to temperatures ranging from 40–80°C to reach endpoint temperatures (0 min) or held at endpoint temperature for 30 min. Proteins in water‐soluble extracts of these samples were separated and quantified by reverse phase high performance liquid chromatography (RP‐HPLC). After heating to 60°C for 0 min or to 55°C and holding for 30 min, lactate dehydrogenase (LDH), pyruvate kinase (PK) and myoglobin appeared to comprise the bulk of the remaining soluble protein. RP‐HPLC analysis of water soluble extracts from longissimus dorsi, serratus ventralis and psoas major muscles from barrows and sows indicated differences in proportions of LDH and myoglobin.
Consumer Acceptability and Color of Deep‐Fried Fish Coated with Wheat or Corn Distillers’Dried Grains with Solubles (DDGS)
Authors: RASCO BARBARA A. , DOWNEY SHARON E. , DONG FAYE M. , OSTRANDER JOYCE
Published: August 2006

Distillers’dried grains with solubles (DDGS) from hard red wheat, soft white wheat and corn were used at a substitution level of 25% by weight for all‐purpose flour in a conventional batter mix for fried fish. Fried fish nuggets (Alaskan pollock) prepared with a 25% DDGS batter either with or without a Japanese‐style Panko breading were evaluated by a consumer panel (N = 2,546) for acceptability. All experimental products were rated as acceptable. There were no significant differences among the ratings of the products coated with batter only. However, products coated with batter and then with Panko breading were rated differently: the corn DDGS coated sample was rated higher than the control, while the white and red wheat DDGS coated samples received the lowest ratings. International color measurements of the dry batter mixes and the fried fish nuggets containing DDGS were darker than the controls.
Effects of Processing on Curd Yield and Nutrient Composition of Rapid Hydration Hydrothermal Cooking and Traditionally Processed Soymilk and Soybean Curd
Authors: MISKOVSKY ANNA , STONE MARTHA B.
Published: August 2006

Soymilk processed by the Rapid Hydration Hydrothermal Cooking (RHHTC) method had higher thiamin and protein when compared to traditionally extracted soymilk (P<0.0001). Traditionally processed soybean curd had higher protein (P < 0.0001) and fat (P < 0.001) while carbohydrate and ash were lower (P<0.0001) when compared to RHHTC produced soybean curd. Variation in amino acid compositions occurred in soymilks and soybean curds. RHHTC‐produced soybean curd had greater curd yields than traditionally produced soybean curd.
Compositional Analysis of Oil Samples Implicated in the Spanish Toxic Oil Syndrome
Authors: BERNERT JOHN T. , KILBOURNE EDWIN M. , AKINS JAMES R. , DE LA PAZ MANUEL POSADA , MEREDITH NANCY K. , BORDA IGNACIO ABAITUA , WAGES SHERRY
Published: August 2006

A selected group of 195 oils from the Spanish “Toxic Oil” Syndrome (TOS) epidemic including 29 high‐probability “case” and 64 “control” oils were examined to investigate the relationship between oil composition and the risk of TOS. As indicated by fatty acid and sterol patterns, the presence of rapeseed oil was significantly more prevalent in the case than in the control oils, but fatty acid anilides were the most useful markers of case‐related samples. Anilides were detected in 62% of case oils and at lower concentrations in 23% of the control samples. The ratios of individual anilides were quite constant in these oils and most consistent with their formation in the original (undiluted) rapeseed oil.
Interfacial Composition of Sodium Caseinate Emulsions
Authors: ROBSON ELIZABETH W. , DALGLEISH DOUGLAS G.
Published: August 2006

Oil‐in‐water emulsions stabilized by sodium caseinate were prepared and diluted with water or solutions of αsl‐ or β‐casein. The emulsions were aged for 24 hr and the composition of the aqueous phase (and hence of the surface) was determined using Fast Protein Liquid Chromatography. There was no distinct preference for either αsl‐ or β‐casein at the surface during homogenization, but on aging, β‐casein replaced some, but not all, of the surface αsl‐casein. The exchange was stoichiometric, unless the initial surface concentration was low, in which case extra adsorption occurred to achieve a protein load of ‐ 1.2 mg m‐2. Build up of multilayers was not observed.
Effect of Aging and Mustard Flour on Rheological Properties of Model O/W Emulsion
Authors: FISCHBACH R. , KOKINI J. L.
Published: August 2006

Steady shear and creep measurements over a two month period conducted on xanthan and propylene glycol alginate stabilized model salad dressing emulsions to which 0.25%, 0.35%, 0.5%, 0.75%, and up to 1.0% mustard flour was added showing that mustard flour aided emulsion stabilization. This stabilization was optimal at 0.35–0.5% mustard flour. The stabilization was attributed to interactions of proteins and carbohydrates which have surface active properties.
Influence of Polyphosphate on Storage Stability of Restructured Beef and Pork Nuggets
Authors: HUFFMAN D. L. , ANDE C. F. , CORDRAY J. C. , STANLEY M. H. , EGBERT W. R.
Published: August 2006

Influence of polyphosphate on sensory and chemical characteristics of battered and breaded, cooked, restructured beef and pork nuggets was evaluated over 20 wk storage. Beef and pork nuggets manufactured with polyphosphate had lower (P<0.05) initial thiobarbituric acid (TBA) values than those manufactured without polyphosphate (controls); and values remained lower (P<0.05) than control treatments over 20 wk of storage. Sensory panelists detected less (P<0.05) off‐flavor in pork nuggets manufactured with polyphosphate than nuggets in control treatments. Detection of off‐flavor in pork nugget control treatments may be attributed to higher TBA values (increased lipid oxidation) in the pork product. Addition of polyphosphate protected nuggets from lipid oxidation and subsequent off‐flavor development.
Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat
Authors: HOLLENDER R. , MacNEIL J. H. , MAST M. G.
Published: August 2006

Poultry patties were prepared from spent layer meat fragmented by flake cutting or grinding (0.64 cm and 2.54 cm openings). The formulation consisted of either 100% breast meat, 50–50 breast and leg meat combination or 100% leg meat. Acceptability scores for both flavor and texture were highest for breast meat patties and lowest for leg meat patties. TBA (2‐thiobarbituric acid) values showed increases for all treatments at all storage periods. Water‐holding capacity (WHC) was highest for breast meat patties. Shear and resistance‐to‐tear (RTT) values showed that flaked‐cut breast meat patties had the lowest shear values but the highest level of cohesiveness. The coarsely ground patties had higher shear values and lower RTT values.
Prediction of Shelf‐Life of Frozen Minced Fish in Terms of Oxidative Rancidity as Measured by TBARS Number
Authors: KURADE SANGAM A. , BARANOWSKI JOHN D.
Published: August 2006

The lipid, iron, myoglobin, and hemoglobin contents and the time for extracted lipids to gain 1% weight (a measure of autoxidation potential) were measured in 12 samples of six fish species. These were taken singly and in combination to prepare models to predict the shelf life of frozen minced fish, based on thiobarbituric acid reactive substance levels. By using only the potential for the extracted lipids to autoxidize, a reasonably accurate model was obtained (R2= 0.83). Incorporating some of the compositional factors into the models improved the simple model. These models could be useful in providing fairly rapid estimation of the TBA number based shelf‐life of frozen minced fish.
Mass Transfer During Ripening of Cuartirolo Argentino Cheese
Authors: LUNA JULIO A. , BRESSAN JUAN A.
Published: August 2006

The mass transfer occurring during ripening of Cuartirolo Argentino cheese was mathematically modelled as an effective diffusion process. The model contained the final NaCl concentration profile resulting from the brining step as starting point and used the same effective diffusivity of NaCl as for brining. The equation developed allowed the calculation of the equilibrium salt concentration resulting from different brining times. Theoretical results were compared against experimental data showing very good agreement.
Comparing Flame and Mechanical Deaeration of High Vacuum Canned Green Beans and Apple Slices
Authors: HAMBLIN C. L. , HEIL J. R. , MERSON R. L. , BERNHARD R. A. , PATINO H.
Published: August 2006

Mechanical deaeration in a vacuum closing machine and flame deaeration achieved comparable results in removing noncondensible gases from low‐liquid packs of canned green beans and apple slices. Residual headspace oxygen was calculated from experimental measurements of pressure, void volume, and percent oxygen. Prolonged (> 5 set) exposure of hot filled samples to mechanical vacuum prior to seaming did not result in lower residual oxygen. Sample changes through 9 mo storage were not influenced by deaeration method; consequently, residual oxygen or vacuum in cooled samples immediately after sampling may be used to assess adequacy of air removal.