bluuebunny/crossref_metadata_2025 huggingface dataset:
Factors Affecting Adhesion of Coating to Poultry Skin: Effects of Various Protein and Gum Sources in the Coating Composition
Authors: SUDERMAN D. R. , WIKER JAN , CUNNINGHAM F. E.
Published: August 2006

Breading losses from poor adhesion of coating to food products is a major concern in the battered and breaded foods industry. The primary aim of this study was to determine effects of protein and gum sources and amounts on the adhesion of a commercial breading mix to poultry skin. Protein sources used were whey, soy, nonfat dry milk, egg albumen, and gelatin. Gum sources were sodium carboxymethyl cellulose (CMC), guar, tragacanth, and xanthan. Among the proteins, gelatin and egg albumen most effectively improved adhesion. For all gums studied, only CMC was significantly better at improving adhesion. Increased levels of gums and proteins in breading did not affect adhesion significantly.
Two Simple Methods for Predicting Food Freezing Times with Time‐Variable Boundary Conditions
Authors: LOEFFEN M. P. F. , EARLE R. L. , CLELAND A. C.
Published: August 2006

Two simple methods for predicting the freezing times of rectangular bricks, slabs, cylinders, and spheres in situations where boundary conditions change with time are proposed. These methods are based on numerical integration of a simple differential equation derived from a previously proposed modification to Plank's equation. The methods were tested against a three time‐level finite difference scheme for varying cooling medium temperatures and surface heat transfer coefficients. Agreement was generally good (difference < 10%) between the two methods and the corresponding finite difference solution.
Application of Large Bore Coated (LBC) Columns to Flavor Analysis of Beverages and Confections
Authors: HUSSEIN M. M. , MACKAY D. A. M.
Published: August 2006

A large bore coated (LBC) column consisting of 25 ft ×¼ in. o.d. aluminum tubing internally coated with silicone rubber can extract flavors from beverages and dissolved confections. The beverage or solution is simply poured through the column. The column is washed with water, dried with nitrogen, and the trapped organics transferred with heat and nitrogen to a porous polymer pre‐column sized to fit the tube oven attached to the injector of the gas chromatograph. A model system of peppermint oil at 2.5 ppm in water showed that quantitative recovery of components in the ppb range was possible. Recovery factors were investigated, revealing interference from colloidal systems as in milk and beer. The LBC column method for flavors in carbonated beverages was compared with solvent extraction and nitrogen sparging methods. Results were comparable.
Water Sorption Isotherms of Sucrose and Glucose by Inverse Gas Chromatography
Authors: SMITH D. S. , MANNHEIM C. H. , GILBERT S. G.
Published: August 2006

A novel gas chromatographic procedure was used to obtain the water sorption isotherms of sucrose and glucose. The method allows calculation of partial pressure of water and water uptake directly from a chromatogram. The isotherms developed are in a water activity range well below that of conventionally developed isotherms.
Extraction with Ethanol as an Energy‐Saving Alternative to Conventional Drying of Corn Starch
Authors: KROCHTA J. M. , LOOK K. T. , HUDSON J. S. , PAVLATH A. E.
Published: August 2006

Drying of starch derived from corn wet‐milling is an energy intensive operation in an energy intensive industry. An alternative to conventional drying involves extraction of water from the starch with an ethanol solution and reconcentration of the ethanol by distillation. Equilibrium data for starch with various concentrations of ethanol in water were obtained. These data were used to calculate the effect of multistage countercurrent extraction of mechanically dewatered starch using a mathematical model of the process. The energy required for drying the extracted starch and recovering the alcohol is predicted to be considerably less than that required for conventional drying. Energy savings up to 40% and more are possible.
Effect of Thermal Processing on Endogenous and Added Iron in Canned Spinach
Authors: LEE KEN , CLYDESDALE FERGUS M.
Published: August 2006

The effect of thermal processing on endogenous and added iron in canned spinach puree was investigated. Eight different sources of iron were evaluated for their distribution of iron forms, or “iron profile” after four treatments. The treatments included: control, unprocessed, processed, and processed with ascorbate. Iron endogenous to raw spinach was 93% in the insoluble form whereas iron added to spinach varied widely in degree of insolubility. For certain iron sources, processing increased the proportion of insoluble as well as ferrous iron over what was present in unprocessed spinach. Processing with ascorbate also increased ferrous iron in some cases. One iron source, ferric EDTA, was exceptional as it was affected minimally in all four treatments. The effects of foods and processes on iron chemistry may help explain the large variations in iron absorption observed from various foods and diets.
Nutritive Value of Germinated Corn and Corn Fermented After Germination
Authors: LAY MAGGIE MAY‐GI , FIELDS M. L.
Published: August 2006

Sprouts of germinated corn were significantly (P < 0.01) higher in ascorbic acid, riboflavin, and niacin than nongerminated corn. Corn fermented after gemination was significantly (P < 0.01) higher in riboflavin and niacin than nongerminated corn but not germinated corn. Corn fermented after germination was significantly (P < 0.01) higher in percent relative nutritive value (%RNV) than both the germinated and nongerminated corn. Corn chips prepared with germinated and germinated‐fermented corn meal were significantly (P < 0.05) higher in riboflavin, niacin and %RNV, and were acceptable to a taste panel. Fresh corn sprouts, when compared to mung bean sprouts by a taste panel, were significantly (P < 0.01) sweeter and more bitter.
Relative Importance of Food Composition in Free Lysine and Methionine Losses During Elevated Temperature Processing
Authors: WOLF J. C. , THOMPSON D. R. , WARTHESEN J. J. , REINECCIUS G. A.
Published: August 2006

Free lysine and methionine loss were monitored as a function of food composition (independent variables) utilizing fortified model food systems. The food systems were composed of varying quantities of protein, sugar, oil, salt, cellulose, and water, and were isothermally processed for varying time intervals at 65 or 115°C. The arnino acid losses were best modeled by first order reaction kinetics. Protein, sugar, and water activity (aw) had the predominant influence on the loss rate. The rate coefficient increased when protein or sugar levels were increased, but decreased when water activity was increased. Salt and oil had only a minor influence on the rate coefficient when compared with other variables. Interactions among food components also influenced the loss rate coefficient.
Bacterial Flora of Ground Beef and Soy Extended Ground Beef During Storage
Authors: HARRISON M. A. , MELTON C. C. , DRAUGHON F. A.
Published: August 2006

Ground beef and ground beef extended with 20% textured soy protein (TSP) were examined to determine the predominant bacterial flora present during storage at 4°C for 6 days. Bacterial numbers in the extended ground beef increased with time and at a faster rate than the nonextended product. Spoilage odors were also detected earlier in the TSP containing ground beef. For both extended and nonextended ground beef, Pseudomonas species were the predominant bacteria of fresh and stored samples. By the sixth day of storage at 4°C, the only psychrotrophs recovered were species of Pseudomonas. Considering these similarities, it appears that differences in the spoilage rate of extended and nonextended ground beef cannot be attributed to differences in the composition of their respective bacterial flora.
Effects of Frozen Storage on the Ultrastructure of Bovine Muscle
Authors: CARROLL R. J. , CAVANAUGH J. R. , RORER F. P.
Published: August 2006

Scanning electron microscopy (SEM) studies were carried out on bovine semitendinosus samples that were subjected both to long‐term frozen storage and to repeated freeze‐thaw cycles. Samples frozen at –18°C and stored up to 26 wk showed essentially no change in muscle ultrastructure. Samples frozen at liquid nitrogen temperature and stored at 2–3°C did show ice crystal damage within the muscle fiber. Repeated freeze‐thaw produced essentially no change in muscle ultrastructure.
A Chemical and Biological Study of Acylated Egg White
Authors: KING A. J. , BALL H. R. , GARLICH J. D.
Published: August 2006

Egg white treated with acetic and succinic anhydride was evaluated chemically and biologically. Lyophilized albumen contained 4.9% moisture and 82.0–85.8% protein. Acetylation blocked 64 and 68% total and epsilon amino groups while sucdnylatkm blocked 52% total and 55% epsilon amino groups, respectively. The in vitro multi‐enzyme technique for evaluating protein digestibility indicated that untreated and treated egg white both were about 80% digestible. Weight gain of chicks fed acylated egg white as the sole source of dietary protein was significantly less than that of chicks fed the control. Chick mortaility observed during the bioassays was attributed to a sodium and chloride imbalance in the diets.
Actin Determination as a Means of Calculating the Meat Content of Meat Products
Authors: ANDERSON PETER J.
Published: August 2006

Double radioisotope labelling and peptide isolation can be used to determine the amount of actin in protein mixtures. Muscle samples from a variety of animals have similar actin contents as measured by this method and two common meat extenders, soy and milk protein, contain no material measured as actin. The potential usefulness of actin determination as a measure of the meat protein content of meat products was examined. Curing processes lead to a reduced apparent actin content in meats as determined by double labelling. However, it was found that there was a significant correlation between the ground beef derived protein content of extended ground beef samples and the actin content per unit protein when double labelling was used to determine the actin content of ground beef preparations containing various amounts of soy protein.
Essential Elements in Raw, Boiled, Steamed and Pasteurized Crabmeat
Authors: LOPEZ ANTHONY , WILLIAMS H. L. , WARD D. R.
Published: August 2006

The objectives were (1) to determine and compare the content of 16 essential elements in fresh, boiled, steamed, and pasteurized crabmeat, and (2) to determine the effect of boiling, steaming, and pasteurizing on the retention of those elements. Atomic absorption spectrophotometry was used. The element content of each crabmeat product was compared statistically. Percentages of RDA's for the elements determined show that raw, boiled, steamed, and pasteurized crabmeat are excellent sources of Cu, P, Na, and Zn, and good sources of Ca, Fe, Mg, and K. Retention of elements in the processed samples ranged from 69–201%.
Increased Aflatoxin Production by Aspergillus parasiticus Under Conditions of Cycling Temperatures
Authors: PARK K. Y. , BULLERMAN L. B.
Published: August 2006

The effects of cycling temperatures (5°C for 12 hr and 25°C for 12 hr) on aflatoxin production by Aspergillus parasiticus NRRL 2999 in yeast extract sucrose (YES) medium were studied. Cycling temperatures, after preincubation at 25°C for various times, resulted in more aflatoxin B1, G1, and total aflatoxin production than did constant incubation at either 25°C, which is generally considered to be the optimum for aflatoxin production, or 15°C, which is the same total thermal input as the 5‐25°C temperature cycling. With increased preincubation time at 25°C, toxin production increased and the lag phase of growth was shortened or not evident. Cultures that were preincubated at 25°C for 1, 2, and 3 days prior to onset of temperature cycling showed the greatest increase in maximum aflatoxin production over the 25°C and 15°C constant temperatures. Cultures that were not preincubated at 25°C but subjected to constantly fluctuating temperatures produced maximum amounts of aflatoxin equivalent to cultures incubated at a constant 25°C. The maximum aflatoxin production at all temperatures studied occurred during the late log phase of growth and at pH minimums. Aflatoxins were found in higher concentrations in the broth than the mycelia under temperature cycling conditions, at 15°C, and at 25°C during the first 21 days of incubation, whereas greater amounts of toxin were retained in mycelium at 25°C in the later incubation period (28‐42 days).
Libyan Date Syrup (Rub Al‐Tamr)
Authors: MOHAMED MOSTAFA A. , AHMED AHMED ASHOUR
Published: August 2006

Representative samples of date syrup were obtained from the local market and analysed. The chemical composition and some characteristics of these samples were investigated. The reducing sugars of the syrup comprised about 95% of its total sugars content. The major sugars present were glucose—48.70%, fructose‐45.21%, and sucrose—6.09%. Furthermore, the coloring matters of date syrup were isolated, separated and further investigated. It was concluded that the color groups, degradation products of reducing sugars, melanoidines, and iron‐polyphenolic complexes, contributed to the color of date syrup. The melanoidine‐type compounds, which comprised the major part of syrup colorants, showed a low selective adsorption tendency on both charcoal and anion resins. An efficient clarification of date syrup has been achieved by the use of calcium phosphate precipitation. The results obtained may be of help in devising industrial processes for the utilization of dates, abundantly grown in Libya, in the production of “Total invert liquid sugar” with multiple commercial uses of its own.
Morphological Studies on Amaranthus cruentus
Authors: IRVING D. WOOD , BETSCHART A. A. , SAUNDERS R. M.
Published: August 2006

The morphology of Amaranthus cruentus was studied using scanning election and light microscopy. The A. cruentus seed consists of a single layer of cells which is intimately associated with the perispeim. In the region of the embryo, the seed coat is attached to the endosperm remaining in the mature seed. The major portion of endosperm caps the root. Large, thick‐walled endosperm cells contain spherical bodies embedded in a spongy matrix. The cells of the campylotropous embryo contain material which has properties typical of lipid and lipid complexes as demonstrated by hexane extraction and by staining with osmium tetroxide. Spherical cell bodies, embedded in the lipid‐containing matrix are partially digested by trypsin, thus suggesting they are proteinaceous in nature. Perisperm in the center of the seed contains starch granules in the form of amylopectin, demonstrated by iodine‐potassium iodide stain and α‐amylase digestion.
Amaranthus Cruentus: Milling Characteristics, Distribution of Nutrients within Seed Components, and the Effects of Temperature on Nutritional Quality
Authors: BETSCHART ANTOINETTE A. , IRVING DELILAH WOOD , SHEPHERD ALLAN D. , SAUNDERS R. M.
Published: August 2006

Distribution of nutrients within Amaranthus cruentus seed components and the effects of dry heat on nutritional quality were investigated. Histological, chemical, and nutritional methods were used to characterize the effects of successive milling of the seed by a modified barley pearler. In general, nutrients were more highly concentrated in the seed coat‐embryo fraction. This fraction contained 2.3–2.6 times as much nitrogen, fat, fiber and ash; 2.4–3 times the quantity of thiamin, riboflavin and niacin; and 1.4–2.5 times the concentration of several mineral elements as did the original, intact seed. Hot‐air popping resulted in a PER of 1.7 and an apparent nitrogen digestibility of 77% which were not significantly different from those of the control seed.
Influence of Ethanolic Soaking of Soybeans on Flavor and Lipoxygenase Activity of Soymilk
Authors: ASHRAF HEA‐RAN LEE , SNYDER H. E.
Published: August 2006

Soymilks were prepared from soybeans soaked in 15% ethanol and in 15% ethanol plus 0.1M NaOH, 0.1M Na2CO3 or 0.1M NaHCO3 for various times at 60°C. The ethanol was removed before processing the soybeans into soymilks, and the soymilks were analyzed for composition, lipoxygenase activity, TBA number, and flavor (paintiness, grassiness, nuttiness, cereal, and astringency). The change in paintiness with time of soaking did not depend only on lipoxygenase activity or on TBA number, but was related to the soaking conditions. Soaking in 0.1M NaOH gave soymilks with more paintiness than soaking in either 0.1M Na2CO3 or NaHCO3.
Color Degradation in an Ascorbic Acid‐Anthocyanin‐Flavanol Model System
Authors: POEI‐LANGSTON M. S. , WROLSTAD R. E.
Published: August 2006

Interactions between ascorbic acid, pelargonidin‐3‐glucoside, and catechin were studied in pH 3.4 citrate‐phosphate buffer at 20°C under anaerobic and oxygenated conditions. Changes in anthocyanin pigment, ascorbic acid, dehydroascorbic acid, and catechin were quantitatively measured during 130 days storage along with Hunter color parameters, browning, and polymeric color. Ascorbic acid had a statistically significant effect on all parameters, including anthocyanin loss under both oxygen and nitrogen environments, catechin loss, increase in browning and polymeric color, decrease in Hunter “a” value and increase in Hunter L value. Ascorbic acid bleached anthocyanin pigment and also induced browning. There is evidence that anthocyanin pigment and ascorbic acid degrade through a direct condensation mechanism.
Apparent Activation Energy of Viscous Flow in Pectin Jellies
Authors: WALTER REGINALD H. , SHERMAN RUTH M.
Published: August 2006

A change of state in a cooling jelly sol is preceded by a narrow temperature interval of viscous flow that may be measured, in order to compute the activation energy of such flow. The contribution of decreasing temperatures to the viscosity‐increase was 106 times greater than that of time. The apparent activation energy of viscous flow in citrus and apple jelly was found to be of the same order of magnitude, 104 cal/mole. Of the pectins studied, those that were commercially designated as slow‐setting tended to have a higher activation energy than those that were rapid‐setting. The flow pattern of some jellies, notably from pure citrus and rapid‐set pectins, was characterized by a different activation energy at high and low temperatures.
Response Surface Methodology for Analysis of Protein Interactions in Angel Food Cakes
Authors: JOHNSON TEIKO M. , ZABIK MARY E.
Published: August 2006

The effects of variation in levels of various albumen proteins on foaming properties of protein solutions and angel food cake parameters were analyzed by response surface methodology (RSM). A mixture experimental design was used to determine the protein treatment level combinations. Foaming index was positively affected by ovomucin, and interaction of ovomucin with globulins. Interactions of ovomucin with ovalbumin, lysozyme, ovomucoid, and conalbumin had a negative effect on foaminess. Positive effects on cake volume were observed fur ovomucin, lysozyme, and ovalbumin. Interactions of ovomucin with ovalbumin, globulins, and ovomucoid, as well as lysozyme with globulins, ovomucoid, conalbumin, and ovalbumin reduced cake volume. An angel food cake optimized for foaming and volume can be prepared with ovomucin, lysozyme, and globulin levels ranging from 0.2–1.0%, 0.0–1.8%, and 12.2–14.8%, respectively.
Physicochemical Properties of Hydrogen Peroxide Treated Groundnut Protein
Authors: SREEDHARA N. , SUBRAMANIAN N.
Published: August 2006

Hydrogen peroxide treatment of groundnut meal dispersion or protein extract effectively destroyed any aflatoxin present in the meal. However, the protein isolated from this extract showed reduced nitrogen solubility in the pH range 2–6, increased apparent viscosity at neutral pH, and marked reduction in the content of methionine, cystine, and available lysine. Arachin isolated from the hydrogen peroxide treated protein did not differ in polyacrylamide gel electrophoresis and ultracentrifugation properties compared with untreated arachin.
Effect of Redox Potential on Iron Valence in Model Systems and Foods
Authors: NOJEIM S. J. , CLYDESDALE F. M. , ZAJICEK O. T.
Published: August 2006

The effect of redox potential on the ionization and valence of four iron compounds was investigated. A model system was designed to control the redox potential of pH 4.2 phthalate buffers to which the iron was added. The applicability of predictions made from results obtained in the model systems was assessed by adding the same iron compounds to three food products of differing redox potentials and comparing trends of ionization and valence. A relationship between redox potential and the valence of ionized iron was observed.
The Use of Mechanically Separated Spleen in Meat Patties
Authors: BITTEL R. J. , GRAHAM P. P.
Published: August 2006

Ground meat (beef) patties containing 0, 5, and 10% mechanically separated spleen (MSS) yielded 69% after oven broiling. Control patties contained more fat and less copper and zinc than the 5 and 10% MSS products. Products made with 5 and 10% MSS contained 2.6 and 3.8 times more iron, respectively, than the control. Taste panel data indicated no significant differences between the patties with respect to juiciness, flavor, mouth‐feel or overall acceptability. Results indicated that up to 10% MSS can be added to ground beef without adversely affecting consumer acceptance of the cooked product.
Stimulation of Aflatoxin Production in Media Supplemented with Taro
Authors: TSAI W. Y. J. , MOY J. H. , NIP W. K. , FRANK H. A.
Published: August 2006

The effect of taro supplementation on aflatoxin production by Aspergillus parasiticus was studied on wheat and in the liquid synthetic glucose‐low salts (GLS) medium of Adye and Mateles (Biochem. Biophys. Acta. 86: 418, 1964). Wheat containing added taro extract showed increased growth and sporulation and had 30% more aflatoxins. Adding 5% uncooked or cooked taro shreds to the liquid GLS medium increased toxin production two‐ to three‐fold.
Recovery Rate of Campylobacter fetus ssp. jejuni on Eviscerated Pork, Lamb, and Beef Carcasses
Authors: STERN NORMAN J.
Published: August 2006

Unwashed carcasses of swine (58), sheep (59), and beef (58) were assessed for the incidence of Campylobacter fetus spp. jejuni. The potential pathogen was present on 38% of the swine, 24% of the sheep, and 2% of the beef carcasses examined. This study serves to point out the association of the pathogen within food marketing channels.
Effect of Phospholipid Hydrolysis on Lipid Oxidation in Flounder Muscle Microsomes
Authors: SHEWFELT R. L. , MCDONALD R. E. , HULTIN H. O.
Published: August 2006

Endogenous phospholipase A activity was observed to be associated with the microsomal fraction of flounder muscle. Preincubation of microsomes with exogenous phospholipase A 2 resulted in an inhibition of both enzymic and nonenzymic lipid oxidation systems contrary to the generally accepted assumption that fatty acids are more susceptible to oxidation when free than when esterified. Removal of free fatty acids from the membrane led to a partial restoration of oxidative activity in both systems. Preincubation of microsomes with phospholipase C lowered enzymic oxidation but did not affect non‐enzymic oxidation, whereas, preincubation with 1% sodium desoxycholate led to inhibition of both oxidation systems. This study suggests a direct role of phospholipid hydrolysis in the inhibition of lipid oxidation in an isolated membrane fraction of fish muscle and the possibility that such hydrolysis in situ may be a controlling factor in lipid oxidation and its subsequent effects.
Effect of Cooking on the Thermal Conductivity of Whole and Ground Lean Beef
Authors: BAGHE‐KHANDAN M. SHAHEDI , OKOS MARTIN R.
Published: August 2006

The probe method was used to measure thermal conductivity of beef through a temperature range of 30–120°C. Thermal conductivity of beef increases with temperature up to 70°C followed by a decrease during the denaturation of proteins and subsequent loss of water. The thermal conductivity of beef again increases with temperature after protein denaturation. The thermal conductivity of cooked beef is lower than raw beef up to about 80°C. The rate of increase for cooked meat thermal conductivity is fairly constant with temperature at a given moisture content. Models based on composition and temperature were found to predict the thermal conductivity of meat during cooking at an average standard percent error of 7%.
Effects of Cooking and/or Processing Upon Levels of Aflatoxins in Meat from Pigs Fed A Contaminated Diet
Authors: FURTADO R. M. , PEARSON A. M. , GRAY J. I. , HOGBERG M. G. , MILLER E. R.
Published: August 2006

Pork loins, bellies and hams from pigs fed a diet containing 571 and 386 Mg of aflatoxins B1 and B2 per kg of feed, respectively, for 42 days were analyzed for aflatoxins in the fresh, fresh‐cooked, cured smoked (hams only) and cured‐smoked‐cooked states. Although some destruction of aflatoxins B1 and B2 occurred during cooking and/or processing, the maximum amount of inactivation did not exceed 41% of the total, and was generally in the range of 15–30%. Thus, results suggest that aflatoxins are quite stable during cooking and/or processing.
Yield and Comparison of Nutritive and Energy Values: Pigs' Feet, Pigs' Tails
Authors: VAUGHN M. W. , WALLACE D. P. , FORSTER B. D.
Published: August 2006

Raw and cooked pigs'feet and tails were compared for yield, proximate composition, mineral, vitamin, amino acid, protein efficiency ratio (PER) (calculated from amino acid compositions), saturated and polyunsaturated fats; and cholesterol content, The raw yields for pigs' feet and tails were 42.2 and 69.9%, respectively. Corresponding values for cooking losses were 9.4 and 13.0%. Cooking the two products resulted in significant increases in moisture content. Cooked pigs' feet produced significant losses of protein, fat, ash, and caloric values, while cooked pigs' tails showed none. Cooked pigs' feet and tails resulted in some changes in minerals, vitamins, amino acids, and polyunsaturated fat. There was no significant difference between the saturated fats and cholesterol in the raw and cooked products. The PER values of pigs' feet were lower than those of pigs' tails.
Intramuscular Lipids and Triglyceride Structures in Range and Feedlot Steers
Authors: MILLER G. J. , MASOR M. L. , RILEY M. L.
Published: August 2006

Longissimus muscle of feedlot steers contained less moisture and more triglycerides (TG) but similar amounts of cholesterol and lipid phosphorus when compared to muscle of range steers. A 100‐g portion of the muscle from feedlot steers provided more of all fatty acids analyzed except iso‐ and anteiso‐tridecanoic and pentadecanoic acids (br 13:0, br 15:0) and octadecatrienoic acid (18:3). Structures of the intramuscular TG were not influenced by dietary treatment. Medium chain saturated acids (10:0 to 15:0) were distributed throughout all 3 positions, 16:0 predominated in the sn‐1 position, 18:0 and 20:0 in the sn‐1 and sn‐3 positions. Br 13:0 and br 15:0 predominated in the sn‐2 position and were essentially absent from the sn‐3 position. Monounsaturated acids, with the exception of trans octadecenoic acid (trans 18:1), were found mainly in the sn‐2 and sn‐3 positions. Trans 18:1 predominated in the sn‐1 and sn‐3 positions thereby resembling a long chain saturated acid, Octadecadienoic acid (18:2) and 18:3 were about equally divided between positions sn‐2 and sn‐3. Tram 18:1 comprised 1.9 and 1.3% of total intramuscular fatty acids from range and feedlot steers, respectively. The structures of intramuscular TG, with respect to 18:2 and saturated acids, did not resemble those of native peanut oil which has been reported to be more atherogenic than randomized peanut oil.
The “Itrinsic” Thermal Conductivity of Wet Soy Protein and Its Use in Predicting the Effective Thermal Conductivity of Soybean Curd
Authors: YANO TOSHIMASA , KONG JAY‐YUL , MIYAWAKI OSATO , NAKAMURA KOZO
Published: August 2006

The applicability of four heat conduction models to heterogeneous materials was examined for defatted soy protein curd with various water contents. Only the series model was applicable to both frozen and unfrozen soy protein curds. The “intrinsic” thermal conductivity of wet soy protein was determined on the basis of the series model to be 0.300 W/m·K for unfrozen curd and 0.488 W/m·K for frozen curd. By using the series model and the “intrinsic” thermal conductivity values of soy protein, the effective thermal conductivity of fat‐containing soybean curd, unfrozen or frozen, was predicted satisfactorily. The “intrinsic” thermal conductivity values of wet soy protein were independent of temperature in the ranges from 0° to 20°C and from −5° to −20°C.
Isolation and Characterization of the Major Protein from Great Northern Beans (Phaseolus vulgaris)
Authors: CHANG K. C. , SATTERLEE L. D.
Published: August 2006

The major protein of Great Northern beans was isolated through salt extraction, ammonium sulfate fractionation, gel filtration and DEAE‐cellulose ion exchange chromatography. Physicochemical properties of the major bean protein were determined. Results from heat stability studies showed that the protein was the most stable at pH values between 4 and 6. A complete unfolding of the bean protein was not essential in order to improve its digestibility. The native protein had a compact structure and therefore was resistant to the attack by proteolytic enzymes. A glycopeptide containing a N‐glycosidic protein‐carbohydrate linkage, isolated from a protease digestion of the major bean protein was also characterized. Results implied that the carbohydrate moeity might have a negative influence on the digestibility of the native protein.
Hard‐to‐Cook Phenomenon in Beans: Structural Changes During Storage and lmbibition
Authors: VARRIANO‐MARSTON E. , JACKSON G. MICHEAL
Published: August 2006

Dry black beans stored at high temperatures (41°C) and humidities (75%, 100%) for short time periods showed alterations in attachments between plasmalemma and cell wall as well as disintegration of organelles and inclusions of the cytoplasm. Although those structural changes did not affect the mode of water penetration into aged beans, as determined by autoradiography, electron micrographs clearly revealed structural differences between fresh and aged beans during imbibition.
Survival and Recovery of Thermally Stressed Yeast in Orange Juice
Authors: GRAUMLICH T. R.
Published: August 2006

Injury and survival of thermally stressed yeast in orange juice were assessed by plating on plate count agar, acidified potato dextrose agar, and orange serum agar. Thermally stressed yeast were found to have reduced plate counts on both orange serum agar and acidified potato dextrose agar in comparison to plate count agar. Severely injured populations were not able to repair injury in orange juice held at 25°C but survived storage at 25, 6, and ‐18°C.
Fusarin C, A Mutagen from Fusarium Moniliforme Grown on Corn
Authors: WIEBE LAWRENCE A. , BJELDANES LEONARD F.
Published: August 2006

A noncrystalline bacterial mutagen was isolated from corn infected with Fusarium moniliforme and given the trivial name fusarin C. High‐resolution mass spectral data and combustion analysis indicated a molecular formula of C23H29NO7 for fusarin C, the major mutagenic metabolite. The ultraviolet, infrared, and proton and carbon magnetic resonance spectra were recorded for this compound. Feed containing 56% corn infected with F. moniliforme supported growth of day‐old cockerels and produced no apparent toxic effects.
Determination of Insect Infestation in Food: A Semiautomated Calorimetric Analysis for Uric Acid with Immobilized Uricase
Authors: ROY R. B. , KVENBERG J. E.
Published: August 2006

A semiautomated differential calorimetric procedure for the determination of uric acid is reported. Samples are treated with hydrochloric acid, incubated at 55–60°C in a water bath, and neutralized with sodium hydroxide. Uric acid is extracted with sodium acetate and is determined with phosphotungstic acid as the color reagent. Uric acid is destroyed with uricase, and the calorimetric analysis is repeated for a blank measurement. The reaction specificity of uricase and its immobilization in a nylon coil contribute to the reliability of the method, which permits analysis of 30 samples/hr. Recovery studies and analyses of actual samples show that uric acid can serve as a chemical index of insect infestation in a variety of foods. The sensitivity of the method is approximately 5 μg uric acid/g of sample and is adequate to ascertain objectionable levels of stored product insect excreta contamination in food products.
Effect of Acidified Processing and Storage on Carotenoids (Provitamin A) and Vitamin C in Mung Bean Sprouts
Authors: FARHANGI MEHDI , GUY VALADON L. R.
Published: August 2006

Blanching of mung bean sprouts has little effect on total carotenoids and β‐carotene. Canned sprouts stored at RT for 6 months lost smaller amounts of total and ‘active’ carotenoids compared with bottled sprouts. Blanching resulted in approximately 50% loss of vitamin C in fresh mung bean sprouts but storage temperatures alone produced little change in vitamin C.

Canned sprouts stored at RT for 6 months contained only 30% of the vitamin C of stored bottled sprouts. Fresh mung bean sprouts contained 19 μg 100 g−1β‐carotene and 15 mg 100 g−1 vitamin C.
Carrot Dehydration—Optimization Process Studies on the Explosion‐Puffing Process
Authors: SULLIVAN J. F. , KONSTANCE R. P. , MONICA E.S. DELLA , HEILAND W. K. , CRAIG J. C.
Published: August 2006

A carrot dehydration process that includes the unique continuous explosion‐puffing system (CEPS) is described. A drying study included moisture distribution throughout a two‐stage pilot scale dryer as well as bed temperature during first stage drying. Shrinkage losses of carrots by two dehydration methods were investigated, and volume differences were obtained. Measurements of dried carrot properties such as bulk density, color, nonenzymatic browning, rehydration, and disintegration were used to determine optimum operating pressure, temperature, and feed moisture for CEPS. Response surfaces developed from these properties were used simultaneously to establish a constrained optimum.
Changes in Chlorophyll and Pectin After Storage and Canning of Kiwifruit
Authors: ROBERTSON GORDON L. , SWINBURNE DEBBIE
Published: August 2006

Kiwifruit were harvested and stored at 0°C. Over a 92‐day period fruit were removed from storage, ripened to 13° Brix by holding at 25°C, and canned as slices in a sugar syrup. Changes in the chlorophylls and pectic substances were measured after storage and canning. The concentration of total chlorophyll remained virtually constant during storage and ripening. During the canning process about 90% of the chlorophylls was degraded, the data fitting a first‐order model better than a second‐order model. The total pectin content increased by over 100% during storage and ripening but decreased significantly during canning. A significant inverse relationship between the firmness of unpeeled kiwifruit and the water‐soluble, high‐methoxyl pectin content was derived.
Influence of Tumbling on Pickle Incorporation, Yield, and Quality of Bacon
Authors: MOTYCKA ROBERT R. , DIPPEL JOHN A. , SCHMIDT GLENN R.
Published: August 2006

The influence of tumbling on pickle incorporation, yield and quality of bacon was evaluated. Pork bellies (300) were assigned to five processing treatment groups: multineedle injection, multineedle injection then vacuum tumble, vacuum tumble plus free pickle, vacuum tumble (with injection needles exposed) plus free pickle, and vacuum tumble while pickle injecting. Although treatment differences existed for pickle incorporation and yield, no treatment was consistantly superior for pickle incorporation, yield, and quality. Nitrosopyrrolidine levels in samples from all treatments were acceptable according to USDA standards. A positive correlation existed between carcass backfat thickness and pickle incorporation in bellies multineedle injected, but negatively correlated when tumbled. Carcass backfat thickness and hot carcass weight were positively correlated to final bacon yield regardless of treatment.
Efficacy of Various Carbohydrates as Cryoprotectants for Casein in Skim Milk
Authors: MINSON E. I. , FENNEMA O. , AMUNDSON C. H.
Published: August 2006

Diafiltered skim milk of two compositions (high‐calcium, normal carbohydrate and normal‐calcium, reduced carbohydrate) was used as media for testing the efficacy of various carbohydrates and glutamic acid as cryoprotectants for casein in skim milk stored at −9°C. In both test media, 1,3‐butanediol, 1,4‐butanediol, and ethylene glycol were among the most effective cryoprotectants, and raffinose, glucose, sucrose, and xylose were among the least effective. Glutamic acid, tested in only one medium, was also highly effective. Cryoprotective efficacy was strongly related to a compound's ability to depress the freezing point and to offer many hydrogen bonding sites per molecule.
Stability of Proteins in Ultrafiltered, Low‐Lactose Milk Concentrate During Frozen Storage
Authors: LONERGAN D. A. , FENNEMA O. , AMUNDSON C. H.
Published: August 2006

Cascin in concentrated milk (3×) destabilizes after 1–3 wk at –8°C. USC of an ultrafiltration (UF) process to partially remove lactose from milk, followed by replacement of all or part of the removed lactose with corn syrup, glucose or sucrose can greatly extend protein stability. Protein stability improves as the amount of nonlactose carbohydrate is increased and the amount of lactose is decreased. Although nutritionally significant amounts of minerals and vitamins arc removed by this process, they can be easily replaced. Samples of skim and whole milk from which 68–72% of the lactose is removed by UI: and replaced on an equal weight basis with corn syrup are stable for more than 34 wk at –8°C.
Sugars of Pearl Millet [Pennisetum americanum (L.) Leeke] Grains
Authors: SUBRAMANIAN V. , JAMBUNATHAN R. , SURYAPRAKASH S.
Published: August 2006

The sugars in the grains of nine pearl millet cultivars were fractionated through a Biogel column. Five different sugars‘(stachyose, raffinose, sucrose, glucose, and fructose) were identified. Sucrose was predominant in all the cultivars. Raffinose content was high as compared to other cereals, and maltose was absent.
Involvement of Polyphenols in the After‐Cooking Darkening of Gamma Irradiated Potatoes
Authors: THOMAS PAUL
Published: August 2006

Peeling of potatoes prior to boiling reduces the intensity of gamma irradiation induced after‐cooking darkening of the tuber flesh. Polyphenols in the flesh of cooked whole tubers, pre‐peeled tubers and in the cooking water were determined to examine its role in the darkening. Pre‐peeling results in increased leaching of polyphenols from the flesh into the cooking water thus reducing the amount available for the formation of iron‐phenolics complex responsible for darkening. The results indicate a strong correlation between low polyphenol levels and the reduction in after‐cooking darkening of pre‐peeled potatoes.
Atlantic Mackerel (Scomber scombrus, L): Seasonal Variation in Proximate Composition and Distribution of Chemical Nutrients
Authors: LEU SHING‐SHEN , JHAVERI SUDIP N. , KARAKOLTSIDIS PAVLOS A. , CONSTANTINIDES SPIROS M.
Published: August 2006

The chemical components of Atlantic Mackerel (Scomber scombrus) were investigated. An average of 53.5% of the fish consisted of edible portions, with more than 16% protein. PER values for raw and cooked muscles were 3.7 and 3.1, respectively, with casein being 2.5. The amino acid profile indicated equal or above average values for the essential amino acids when compared to casein. Lipid levels varied seasonally with the moisture content in various edible portions. A 1:3 ratio of saturated to polyunsaturated fatty acids was observed in this species. Sodium levels were 0.07% on a wet basis which suggests inclusion of this species in low sodium diets.
Preservation of Grayfish (Squalus acanthias) by Salting
Authors: YANG CHI‐TAI , JHAVERI SUDIP N. , CONSTANTINIDES SPIROS M.
Published: August 2006

Grayfish (Squalus acanthias) fillets were preserved by an improved salting technique with pre‐brining procedure along with ascorbic acid treatment in order to retard rancidity. The protein loss during salting was 2.4% and more than 2/3 fatty acid content of salted fillets decreased over 8 wk of storage at 20°C. The added ascorbic acid had an antioxidative effect for 2 wk of storage, after which the TBA values rose sharply. The organoleptic evaluation indicated no significant decrease in flavor until after 4 wk of storage. Statistical T‐test showed no significant differences for appearance, odor, and texture among salted grayfish and salted cod fillets.
Contribution of Retained Organ Tissues to the Alkaline Protease Content of Mechanically Separated Atlantic Croaker (Micropogon undulatus)
Authors: SU H. , LIN T. S. , LANIER T. C.
Published: August 2006

The greater texture breakdown observed in gel‐type products prepared from mechanically separated tissue as opposed to manually separated tissue can to some extent be attributed to the significantly higher protease activity measured in mechanically separated tissue. Failure to thoroughly wash eviscerated fish prior to mincing appears to result in the retention of tissue from internal organs as evidenced by a concommitant increase in protease activity in the minced tissue. Alkaline protease activity in croaker kidney and liver is several thousand fold higher than in skeletal muscle. Addition of kidney and liver tissue to deboned tissue from thoroughly washed fish results in increased protease activity and degradation of the fish tissue upon comminuting and cooking at 60°C. Isoelectric focusing provided evidence that the increased alkaline protease activity observed in mechanically separated fish tissue resulted to some degree from retention of kidney tissue in the fish mince. Isolation of Ca++‐dependent protease fractions from liver also implicated contamination from this source as an additional contribution to the total protease activity of minced fish.
Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage
Authors: DRERUP D. L. , JUDGE M. D. , ABERLE E. D.
Published: August 2006

Fresh pork sausage prepared from prerigor ground and salted meat had higher pH, lower cooking losses, higher juiciness scores, and less easily fragmented cooked patties than that prepared from post‐rigor ground and salted meat. Sausage from prerigor ground‐post‐rigor salted meat was intermediate in these properties to prerigor ground and salted and postrigor ground and salted products. Prerigor grinding and salting reduced the rate of autoxidation (TBA number) during storage at 0°C contrasted to oxidation in sausage that was salted postrigor after either prerigor or postrigor grinding.
Effect of Muscle Type and Mixing Time on Sectioned and Formed Beef Steaks
Authors: BOOREN A. M. , MANDIGO R. W. , OLSON D. G. , JONES K. W.
Published: August 2006

Sectioned and formed beef steaks were manufactured from Standard beef rounds, Choice beef plates and Choice, Yield Grade 3, Meat Buyers Guide (126) 3‐piece chucks. Replicates were established by slaughter day. A trained sensory panel evaluated juiciness, flavor, tenderness, and connective tissue residue. Color scores were assigned to steaks from each treatment. Instron Kramer shear was used to evaluate tenderness and thiobarbituric acid (TBA) was used to measure rancidity. Reflectance spectrophotometry indicated oxymyoglobin and metmyoglobin content. Mixing improved tenderness (P < 0.01) by 20% after 18 min. An 8% improvement occurred after 6 min. Mixing increased sensory juiciness (P < 0.01) and flavor (P < 0.05). Subjective and objective measures indicated that steaks processed from chuck were less tender (P < 0.01). Cooking yields improved linearly (P < 0.01) due to mixing. The TBA values were low and did not change due to treatment or after 90 days storage at –30°C. Subjective and objective color analyses indicated highly desirable color for fresh beef. Steaks processed from chuck meat were higher in percent metmyoglobin.
Rapid Detection of Psychrotrophic Bacteria in Relation to Retail Beef Quality
Authors: GREER G. GORDON
Published: August 2006

Media and incubation conditions were compared to establish a rapid method for the detection of psychrotrophic bacteria from retail beef Of the methods tested, incubation of plate count agar (PCA) at 25°C for 24 hr gave the most accurate measure of the psychrotrophic bacterial population when compared to the recommended procedure (7°C, 10 days). Moreover, the initial bacterial load as determined following 25°C (24 hr) incubation was directly related to the retail case life of steaks. Increasing the temperature of incubation of PCA to 25°C results in a substantial reduction in the time required for psychrotroph enumeration, without loss of precision, and thereby provides a more useful estimate of retail beef keeping quality.
Comparison of Rabbit, Beef, and Chicken Meats for Functional Properties and Frankfurter Processing
Authors: WHITING R.C. , JENKINS R.K.
Published: August 2006

The functional properties of rabbit meat were compared with those of beef and chicken meats. Protein solubilities, water‐holding capacities, emulsifying capacities, and binding strengths were approximately equal. Frankfurter emulsions made from rabbit and chicken were formed more easily than those from beef and were more stable. Frankfurters from beef were firmer and were coarser in texture. Sensory evaluations for flavor, texture, and overall acceptability demonstrated that frankfurters made from rabbit meat were equal to those from beef and slightly superior to those from chicken. Quality and sensory scores for rabbit frankfurters containing 15% protein, 20% fat and 1.7% salt were also very acceptable.
Variation in the Vitamin and Mineral Content of Raw and Cooked Commercial Phaseolus Vulgaris Classes
Authors: AUGUSTIN JORG , BECK C. B. , KALBFLEISH G. , KAGEL L. C. , MATTHEWS R. H.
Published: August 2006

Raw and cooked samples of nine different commercial classes of the Phaseolus vulgaris L. species were analyzed for their contents of five water‐soluble vitamins and nine minerals. On a 100g dry weight basis, the mean vitamin and mineral values of the raw bean samples amounted to the following: thiamin 0.99 mg, riboflavin 0.20 mg, niacin 1.99 mg, vitamin B6 0.49 mg, folic acid 0.30 mg, phosphorus 0.46g, sodium 10.3 mg, potassium 1.54g, calcium 0.15g, magnesium 0.20g, zinc 3.2 mg, manganese 1.4 mg, copper 0.91 mg, and iron 5.84 mg. With a few exceptions variabilities of these nutrients between bean classes exceeded those within classes. Nutrient variabilities in cooked samples, again with a few exceptions, were higher than in the corresponding uncooked material. Retention values of water‐soluble vitamins during cooking between bean classes averaged between 70 and 75%. Retention of minerals during cooking ranged from a low of 38.5% for sodium to total retention for calcium, with the majority of the minerals falling into the 80–90% level.
Loss and Regeneration of Betacyanin Pigments During Processing of Red Beets
Authors: VON ELBE J.H. , SCHWARTZ S.J. , HILDENBRAND B.E.
Published: August 2006

Samples of red beets were analyzed for betacyanin pigment losses during processing by high performance liquid chromatography. Total pigment loss was 41% after canning relative to the pigment content of fresh beets. Blanching to an internal temperature of 66°C caused a 23% loss while sterilization at 126°C for 10 min accounted for a loss of 22% of the pigment content of blanched beets. The betanin‐isobetanin ratio changed with increasing heat treatment. The ratio for fresh, blanched and sterilized beets was 25:1, 9:1, and 2.5:1, respectively. Pigment regeneration after heating was observed in all samples, and was measured in beet juice and purified pigment solutions immediately and after appropriate intervals. Completion of pigment regeneration occurred within 10 hr in beet juice and 2 hr in purified pigment solutions.