bluuebunny/crossref_metadata_2025 huggingface dataset:
Characteristics of California Navel Orange Juice and Pulpwasn
Authors: PARK GARY L. , BYERS JUDITH L. , PRITZ CATHERINE M. , NELSON DENNY B. , NAVARRO JOSE L. , SMOLENSKY DORA C. , VANDERCOOK CARL E.
Published: August 2006

California navel orange juice, two‐stage pulpwash and concentrated orange juice obtained from a commercial processing plant during the 1979–80 processing season were analyzed by chemical, physical and microbiological methods. Statistically significant differences (P < 0.01) were found between single‐strength orange juice and pulpwash in the concentration of nitrate, sulfate, phenolics, carbohydrates, protein, pectin, UV/VIS absorption characteristics, minerals and carotenes. Seasonal variations were found in carbohydrates, organic acids, minerals, microbiological data, UV/VIS absorption characteristics, carotenoids, protein and phenolics. This report outlines methods of analysis, summarizes analytical results and discusses application of these findings to the detection of pulpwash adulteration of orange juice.
Color Changes in Blue Crabs (Callinectes sapidus) During Cooking
Authors: HIMELBLOOM B. H. , RUTLEDGE J. E. , BIEDE S. L.
Published: August 2006

The change from the blue‐green color to the red‐orange color of Blue crabs was monitored during cooking using a Hunterlab Color Difference Meter set in the L, a, b scale. Changes in the “a” readings were correlated with the changes in internal body temperature. A cooking temperature of 100°C resulted in maximum red‐orange color development after 30 sec with no significant changes occurring subsequently. The internal body temperature of the crabs was shown to be only slightly above the initial temperature when maximum color development occurred. The results of this study show that color changes in Blue crab do not serve as an adequate index of proper cooking.
Nutrient Composition of Historical Canned Food Samples
Authors: DUDEK J. A. , ELKINS E. R.
Published: August 2006

Several historical food samples were analyzed for nutrient and mineral composition. The samples included a 40‐yr old can of sweet corn, relish found aboard the sunken U.S.S. Monitor and seven samples recovered from the sunken steamboat Bertrand. The nutrient content of the canned corn compared favorably with reported values, with the exception of lower amounts of ascorbic acid. Significant levels of riboflavin, niacin, carotene and protein were found in the pickle relish. The samples recovered from the Bertrand contained calcium levels comparable to today's products, but the sodium levels were higher and potassium levels were lower.
A TLC‐Fluorescent Method of Detecting and Evaluating Individual Antioxidative Components
Authors: CHANG W.H. , LUU H. X. , CHENG A. C.
Published: August 2006

A new method was developed to detect and to evaluate the amount and/or activity of individual antioxidative components extracted from plant materials or food products. The antioxidative components were separated on a fluorescent TLC plate and visualized by spraying with a tocopherol‐stripped soybean oil solution followed by exposing to UV irradiation in a TLC‐viewing UV cabinet. Antioxidative components on the plate appeared after 1‐3 hr of UV irradiation as fluorescent spots on a dark background, and their amounts and/or activity can be evaluated from the area and/or the fluorescence‐persisting time of the respective spots.
Volatile Flavor Components of Nira (Allium tuberosum Rottl.)
Authors: IIDA HIROSHI , HASHIMOTO SEMI , MIYAZAWA MITSUO , KAMEOKA HIROMU
Published: August 2006

The flavor components of Nira (Allium tuberosum Rottl.) have been studied by a combination of gas chromatography and mass‐spectrometry. Twenty‐nine compounds were identified in the oil obtained from extraction of the steam distillate of Nira. The identified compounds include 7 sulfides, 2 ketones, 18 alcohols and 2 esters. The main volatile components were dimethyl disulfide and dimethyl trisulfide.
Effect of Electrical Stimulation on Postmortem Property Change of Myofibrillar Proteins
Authors: KANG J. O. , ITO T. , FUKAZAWA T.
Published: August 2006

Changes in biochemical properties of myofibrillar proteins of rabbit muscle, which had been subjected to electrical stimulation soon after slaughter, during postmortem storage at 0°C were investigated. Myofibrillar ATPase activity and the ATPase activity of acto‐heavy meromyosin (HMM) complex, reconstituted from actin and HMM which had been prepared from at‐death and postmortem muscles, decreased at first and then increased slightly during 7 days storage. In addition, the change of the dissociation constant of acto‐HMM complex of electrically stimulated muscle during postmortem storage was quite small, i.e., 1.59 ± 10−4M for at‐death muscle, 1.70 ± 10−4M for muscle stored for 1 day and 1.49 ± 10−4M for muscle stored for 7 days. This indicates that electrical stimulation treatment minimized the postmortem change of actin‐myosin interaction.
Postmortem Muscle Metabolism and Meat Tenderness
Authors: CALKINS C. R. , BRANECKY L. J. , DUTSON T. R. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

Left sides of 75 steers were electrically stimulated (ES) and right sides were nonstimulated controls (NES). NES sides had the highest pH, lowest temperature, were slower‐metabolizing (lower R values), and produced steaks that had the least desirable sensory ratings compared to ES sides. Carcass weight, fat thickness, temperature and pH accounted for 31, 32, 34 and 16% of the variation, respectively, in overall tenderness ratings for steaks from NES sides and accounted for 0, 0, 0 and 7% of the variation, respectively, for steaks from ES sides. R values accounted for 28 and 32% of the variation in overall tenderness ratings of steaks derived from NES and ES sides, respectively. Thus, metabolic rate (R value) is a good indicator of postmortem tenderness.
Effects of Ca++, Mg++ and Na+ on Heat Aggregation of Whey Protein Concentrates
Authors: VARUNSATIAN SUNISA , WATANABE KENJI , HAYAKAWA SHIGERU , NAKAMURA RYO
Published: August 2006

Effect of Ca++ on the heat aggregation of whey protein concentrates (WPC) was compared with that of Na+ and Mg++. On the alkaline side of the isoelectric zone, aggregation of WPC was increased by the addition of CaCl2, MgCl2 or NaCl, among which CaCl2 showed the greatest effect. The denaturation temperature of WPC determined by differential scanning calorimetry significantly decreased in the presence of CaCl2 or MgCl2, but increased slightly in the presence of NaCl. In the electrophoretic patterns of heated WPC, the most sensitive protein to Ca++ was β‐lactoglobulin.
Presence of Nonprotein Trypsin Inhibitor in Soy and Winged Beans
Authors: HAFEZ YOUSSEF S. , MOHAMED ALI I.
Published: August 2006

The total trypsin inhibitor was determined in extracts of 11 cultivars of soybeans and 11 strains of winged beans. The proteins in the extracts were precipitated by 16% trichloroacetic acid (w/v), and nonprotein trypsin inhibitor activities were determined in the protein‐free supernatants. The nonprotein trypsin inhibitor activities varied between 10.32 ± 1.39 and 24.41 ± 1.04 units/mg defatted soybean samples and in winged beans ranged between 2.65 ± 0.62 and 6.79 ± 0.27 units/mg defatted samples. The nonprotein trypsin inhibitor composed 27–55% of the total trypsin inhibitor activity in the soybeans, and 5–14% of the total activity in winged beans.
Temperature Response of Frozen Peas to Di‐Thermal Storage Regimes
Authors: SASTRY SUDHIR K. , KILARA ARUIM
Published: August 2006

A mathematical model was developed for prediction of temperature fluctuations in warehouse stacks of frozen peas subjected to dithermal storage regimes. The model was tested by comparing its predictions with temperatures measured in frozen peas packed into a slab‐shaped container. Satisfactory agreement was found between model and experiment. Other model predictions indicate that large container sizes and rapid fluctuation regimes result in the greatest thermal stability at interior locations in bulk‐stored peas. Thermal properties of frozen peas were also determined as part of the experimental verification. The model can be used to evaluate quality changes in frozen products due to di‐thermal storage and the energy needed to maintain a certain final quality.
Chemical Characterization and Edibility of the Oil Extracted from Citrullus colocynthis Seeds
Authors: SAWAYA W. N. , DAGHIR N. J. , KHAN P.
Published: August 2006

The characteristics and composition of the crude oil extracted from Citrullus colocynthis seeds were examined. Data obtained for the iodine value, saponification number, Reichert‐Meissl and others compare well with other edible oils. Thin‐layer chromatography in conjunction with gas‐liquid chromatography‐mass spectrometry revealed over 75% degree of unsaturation major among which were linoleic, 50.6% and oleic acids, 25%. Upon storage, the oil showed relatively low peroxide values that were within the acceptable limits set for other vegetable oils. Animal experimentation trials on the oil using chicks as the experimental animals did not show any toxicity effects. Based on these results, Citrullus colocynthis oil might be of some potential use for animal feed and/or human consumption.
Effect of Nitrite and Salt on the Color, Flavor and Overall Acceptability of Ham
Authors: FROEHLICH D. A. , GULLETT E. A. , USBORNE W. R.
Published: August 2006

Effect of nitrite and salt on color, flavor and overall accpetability of ham was examined. Semitendinosus pork muscles were cured with four levels of nitrite (0, 50, 100 and 150 ppm) and three levels of salt (0, 1 and 2%). Nitrite content decreased after processing and salt remained constant. The Semitendinosus muscle became darker, redder and more intensely colored as measured on the Hunterlab colorimeter. Also the increased redness was detected by panelists as nitrite increased. Cured meat flavor intensity increased with increasing salt and nitrite, with salt having the greater effect. Panelists' perceptions of saltiness and sweetness were most affected by level of salt. The sample containing 50 ppm nitrite was acceptable to untrained panel.
Effects of Elevated CO2 Atmosphere on Storage of Freshwater Crayfish (Pacifastacus leniusculus)
Authors: WANG MARY Y. , BROWN W. DUANE
Published: August 2006

The effects of elevated CO2 levels on the keeping quality of cooked, freshwater crayfish was investigated. Experiments were conducted using an enriched atmosphere of 80% CO2:20% air compared to air storage at 4°C. Chemical and microbial changes were correlated with sensory panel evaluations of flavor, odor and texture. After 28 days of storage, the concentrations of ammonia and trimethylamine and total plate counts were lower in crayfish stored under carbon dioxide as compared to samples stored in air. The sensory panel found no significant difference between the odors of the samples stored in CO2 atmosphere for 21 days and fresh cooked crayfish, whereas samples stored in air were found to have significantly more fishy flavor and odor after 14 days of storage.
Effect of Washing Treatment on Quality of Minced Mullet Flesh
Authors: TSEO C.L. , DENG J.C. , CORNELL J.A. , KHURI A.I. , SCHMIDT R.H.
Published: August 2006

Washing treatments were evaluated for quality improvement of minced mullet. Thiobarbituric acid (TBA) number generally decreased with increased washing temperature from 5–35°C and increased at higher temperatures. At 35°C, a wash water pH of 6.0 or above resulted in decreased TBA number. Response surface analysis indicated maximum whiteness index, minimum TBA number, and minimum cooking loss with washing at 29–33°C for up to 10 min with a water to flesh ratio from 23–26. Highest springiness was indicated with washing ratio of 25 to 30 at 28–31°C The simultaneously optimized washing conditions for highest minced mullet quality were 31.4°C for 7.5 min at a ratio of 24.
Characterization of Exopolysaccharide Produced by Corynebacterium#98 in Cheese Whey Substrate
Authors: SHAMS M. A. , JAYNES H. O.
Published: August 2006

Corynebacterium #98 produced an orange pigmented gum when grown in a 1.5% whey medium containing added lactose, MgSO4, and FeSO4 at optimized conditions: pH 7.0, 30°C, agitation and aeration at 1090 ml/min. Gum rheology showed increasing viscosity with gum concentration. Viscosity varied inversely with temperature and NaC1 concentration. Analysis indicated an ash content of 29.7% due mainly to potassium, sodium and phosphate. The structural components of the gum identified were rhamnose, xylose, mannose, glucose, galactose, and glucuronic and mannuronic acids in a weight ratio of 2:1:6:6:7:16:11.
Development of High‐Protein Low‐Cost Nigerian Foods
Authors: REBER E. F. , EBOH L. , ALADESELU A. , BROWN W. A. , MARSHALL D. D.
Published: August 2006

Nigerian foods, akara, chin‐chin, and puff‐puff, were supplemented with full‐fat cottonseed, defatted cottonseed, peanut, sesame or soybean flours. The foods were evaluated using a nine‐point Hedonic scale by African and non‐African panels. Foods were evaluated for appearance, texture, absence of greasiness, palatability and overall acceptability. The African panel rated all food products for all characteristics significantly (P=0.001) higher than the non‐African panel. Protein quality evaluations indicated that full‐fat cottonseed, defatted cottonseed and defatted peanut flours could be used to increase the quantity and quality of protein in traditional Nigerian foods.
Effect of Delayed Germination by Heat‐Damaged Spores on Estimates of Heat Resistance of Clostridium botulinum Types E and F
Authors: LYNT R. K. , KAUTTER D. A. , SOLOMON H. M.
Published: August 2006

The effect of delayed germination by heat‐damaged spores on estimates of heat resistance of Clostridium botulinum types E and F was studied by analysis of data from thermal death time tube experiments. Type E strains were studied in crabmeat and nonproteolytic and proteolytic type F strains in phosphate buffer and crabmeat. The date each culture became positive was recorded and tabulated by week. The decimal reduction times (D) and z values for each strain were calculated at several different time intervals and compared. Although both D and z values increased during the incubation period, D values as much as fourfold, only proteolytic strains showed substantial increases in z values.
Effect of Heat Processing on Hemagglutinin Activity in Red Kidney Beans
Authors: THOMPSON LILIAN U. , REA RAMONA L. , JENKINS DAVID J. A.
Published: August 2006

The effect of temperature in destroying the hemagglutinin (lectin) activity in red kidney beans has been determined. Heating presoaked beans at 100°C for 15 min or at 80°C for 2 hr, or pressure cooking (15 psi) foi 45 min without presoaking, decreased the hemagglutinin activity to below detectable levels. At 65°C, no significant decrease was observed even after 12 hr heat treatment. Commercially canned beans have lectin levels similar to beans pressure cooked for 30 min.
Sunflower Butter: Nutritional Evaluation and Consumer Acceptance
Authors: DREHER M. L. , SCHANTZ R. M. , HOLM E. T. , FRAZIER R. A.
Published: August 2006

The nutritional and sensory quality and physical characteristics of commercially and experimentally processed sunflower butters were evaluated. The analyses included: proximate analyses, calories, available lysine, in vitro protein digestibility, C‐ and DC‐PER, phytic acid, a 9‐point hedonic test, Gardner color, and spreadability determinations. Sunflower butter was found to have a good overall nutritional value with a protein quality approximately equal to that of peanuts. Roasting conditions had a significant impact on nutritional and sensory quality, color and spreadability of sunflower butter. Taste panelists generally rated sunflower butter lower than peanut butter.
Effect of Thermal Processing and Agitation in 100% Steam on the Seal Strength of Retortable Pouches
Authors: ROOP R. A. , MARKS J. S. , NELSON P. E.
Published: August 2006

Retortable pouch seals were tested before, during and after rotary and still processing in 100% steam. Evaluation included tensile, compression, and static load testing. As expected, thermal processing had an effect on the pouch material, but rotary agitation did not affect seal strength.
Effects of Heat and Hydrogenation on Cyclopropenoid Fatty Acid Composition of Baobab (Adansonia Suarezensis) Seed Oil
Authors: BIANCHINI JEAN‐PIERRE , RALAIMANARIVO AUGUSTE , GAYDOU EMILE M.
Published: August 2006

The seeds of the baobab Adansonia suarenzensis (Bombacaceae) contain 46.2% oil used for cooking by the malagasy population. This oil gives a positive Halphen test showing the presence of cyclopropenoic fatty acids (CPEFA). Composition analysis of derivatized fatty acid methyl esters was done by gas‐liquid chromatography (GLC). The A. suarenzensis seed oil contains mainly palmitic (46%) stearic (3.5%) oleic (21%) and linolenic (12%) acids. Effect of heat on CPEFA content of boabab oil was studied at 133°C and 180°C. Major decomposition of CPEFA at 180°C shows that deodorisation would be the main step in the oil refining process. Hydrogenation of the baobab oil using an industrial hydrogenating catalyst results in CPEFA content decreasing rapidly.
Snack Crackers Containing Whole‐Grain Triticale Flour: Crispness, Taste, and Acceptability
Authors: KAHN CHRISTINE B. , PENFIELD MARJORIE P.
Published: August 2006

Snack crackers containing 25, 40, 55, and 70% whole‐grain triticale flour were prepared. The crackers did not differ in breaking strength or crispness as measured with the Instron Universal Testing Machine. Sensory panelists used the technique of magnitude estimation coupled with word concepts to evaluate the crispness, taste, and overall acceptability of the crackers. Crackers containing 25 and 40% triticale flour tasted better and were more acceptable than were those containing 55 and 70% triticale flour. Panelists did not find differences in crispness. Protein contents of the crackers ranged from 11.78 to 12.97%. It was demonstrated that triticale flour can be used to produce acceptable, increased‐protein snack crackers.
Whole Body, Liver and Plasma Cholesterol Levels in Rats Fed Thermophilus, Bulgaricus and Acidophilus Milks
Authors: PULUSANI S. R. , RAO D. R.
Published: August 2006

In five dietary treatments 70 rats (146g) were fed: (1) chow + water, (2) chow + skim milk, (3) chow + skim milk fermented by Streptococcus thermophilus, (4) chow + skim milk fermented by Lactobacillus bulgaricus, and (5) chow + skim milk fermented by Lactobacillus acidophilus. After 4 wk of feeding, the mean levels of cholesterol in plasma (mg/dl) and whole body (mg/g dry matter) for treatments 1 through 5 were: 61.3, 54.7, 56.0, 57.1, and 58.1, and 3.68, 3.58, 3.27, 3.13, and 3.00, respectively (P > 0.05). Whole body lipids, liver lipids, liver cholesterol and liver weights were not significantly different. Results indicate that various fermented milks do not significantly alter the distribution of cholesterol among various body pools.
Nutritional Quality of Raw, Precooked and Canned Albacore Tuna (Thunnus alalunga)
Authors: SEET S. T. , BROWN W. DUANE
Published: August 2006

The nutritional quality of raw, precooked and canned tuna was assessed by determining the total amino acids, in‐vitro protein digestibility, Computed Protein Efficiency Ratio (C‐PER), Tetrahymena Relative Protein Value (RPV), and fluorodinitrobenzene reactive lysine, together with selected vitamin and mineral assays. Amino acid composition, in‐vitro protein digestibility, C‐PER and Tetrahymena RPV remained almost the same for the raw, precooked and canned tuna. The percent retention of FDNB‐reactive lysine was 91% for the precooked tuna and 80–85% for canned tuna. Thiamin retention for the canned tuna was about 5%, while niacin and riboflavin ranged from 71–73% and 49–50% respectively. The values for Cu, Fe, K, and Ca were significantly lower in canned tuna.
Effect of Addition of Chloride Salts on Rancidity of Ground Pork Inoculated with a Moraxella or a Lactobacillus Species
Authors: RHEE KI SOON , TERRELL ROBERT N. , LA MARIA QUINTANLL , VANDERZANT CARL
Published: August 2006

Two experiments were conducted to determine rancidity development in raw‐refrigerated ground pork treated with different types and levels of chloride salts. In the first experiment, raw ground pork was inoculated with either a Moraxella or a Lactobacillus species. In the second experiment, samples were not inoculated. In both experiments, samples were treated with either NaCl, KCl, or MgCl2 at ionic strength of either 0.73 or 0.37 and stored at 5°C. Regardless of inoculation, in both experiments addition of any chloride salt increased (P < 0.05) TBA values over those values for controls (no added salt). Addition of NaCl resulted in the highest (P < 0.05) TBA values among inoculated samples, but these differences were not apparent for noninoculated samples.
Effect of Stewing on Purine Content of Broiler Tissues
Authors: YOUNG LOUIS L.
Published: August 2006

The purine content of raw and stewed broiler tissues was evaluated. Stewed breast had slightly more adenine and stewed thigh had slightly more guanine than their raw counterparts. The analyses indicated that all of the purines were considerably higher in cooked skin than in raw skin. This obsrevation seems to be the result of extraction of other nitrogenous components (possibly collagen) from the skin. Hypoxanthine was the only purine which was studied that was extracted from the tissues in large amounts.
Tenderness and Sodium Content of Pectoralis superficialis from Broilers Chilled in Potassium or Sodium Chloride Ice Slush
Authors: HOEY J. M. , DUKES M. G. , JANKY D. M.
Published: August 2006

Cooked light meat (Pectoralis superficialis) from broiler carcasses chilled (4 hr, with agitation) in 5% (w/w) sodium chloride (NaCl), 5% (w/w) potassium chloride (KCl), or ice slush was evaluated for moisture content, tenderness (shear force), chloride ion (Cl) concentration, and sodium ion (Na) concentration. Water uptake of the carcasses during chilling was determined. Chilling in either salt solution increased cooked meat moisture, increased chloride ion concentration, and decreased shear force values. Sodium level and water uptake were increased by NaCl brine ice‐slush chilling. Samples chilled in NaCl had higher chloride concentrations and lower shear force than samples chilled in KCl.
Age‐Related Changes in the Collagen of Bovine Corium: Studies on Extractability, Solubility and Molecular Size Distribution
Authors: MILLER A. T. , KARMAS E. , LU M. FU
Published: August 2006

Bovine skin corium obtained from freshly slaughtered cattle of increasing biological age showed greater resistance to the action of acids, as measured by extractable collagen. Citrate‐soluble content of corium from fetal skin was 30.9%, while that of 3 to 6‐wk old calf was 6.4% and of 18‐month steer was 3.2%. Similar trends were also noted in neutral salt‐soluble (NSC) and pepsin‐treated, acid‐soluble (PSC) fractions. The greater resistance to degradation in biologically older bovine collagen is thought to be directly related to increased cross‐link formation. Gel permeation chromatography, using a newly developed μ‐Bondagel column, was found to provide a rapid means for separation and determination of molecular size distribution.
Experimental Verification of a Heat Transfer Model for Simulated Liquid Foods Undergoing Flame Sterilization
Authors: RODRIGUEZ RENÉ D. PERALTA , MERSON R. L.
Published: August 2006

Four silicone oils with viscosities ranging from 0.0013 Pa‐s to 0.3385 Pa‐s were used as model liquid foods to measure the heating rates in a specially‐designed single‐can flame sterilizer. A previously‐developed mathematical heat transfer model was experimentally tested with respect to the effect of liquid viscosity, can rotation, combustion gases crossflow velocity, and can‐burner separation. For all the cases studied, order of magnitude agreement was obtained between experimentally measured and predicted heating rates, with experimental values ranging from 0.16°C/s to 0.52°C/s.
Influence of Selenium‐Supplemented Torula Yeast Diets on Liver‐Mediated Mutagenicity of Aflatoxin B1
Authors: HUGHES D. A. , BJELDANES L. F.
Published: August 2006

To determine the effect of dietary selenium on the mutagenicity of aflatoxin B1 (AFB1), male Sprague‐Dawley rats were fed rat chow or Torula yeast diets supplemented with 0.0, 0.1, 0.5, 1.0, and 5.0 ppm Se as Na2SeO3, and the 9000 ×g liver supernatants were used in Salmonella/microsome mutagenesis assays. The rats were fed on the diets for 4 wk and, prior to killing, half the rats in each group received 80 mg phenobarbital/kg body weight in their drinking water for four consecutive days. Phenobarbital administration tended to increase the mutagenicity of AFB1 in all dietary treatment groups. This increase was significant only in the chow‐fed groups, however. Addition of selenium to the basal diet produced no significant effect on liver‐mediated mutagenicity. The liver preparation from chow‐fed animals which had received phenobarbital produced the highest mutagenicity of the samples tested.
Survival of Lactobacillus bulgaricus During Freezing and Freeze‐Drying After Growth in the Presence of Calcium
Authors: WRIGHT C. T. , KLAENHAMMER T. R.
Published: August 2006

Two morphologically distinct isolates of L. bulgaricus 1243 (designated F and O), were examined for stability during freezing and freeze‐diying following growth in a nutrient broth medium supplemented with varying concentrations of calcium. While cellular morphology did not influence survival during −20°C frozen storage, calcium prevented freezing death in both isolates. Maximum survival occurred at calcium concentrations ranging between 5.4 × 10−3 and 6.7 × 10−3M. Calcium supplemented L. bulgaricus 1243‐F displayed a five‐fold decline in viable count (3.2 × 108 to 6.1 × 107) due to −20°C freezing, compared with cells propagated in broth without calcium, which declined 200‐fold (1.7 × 108 to 6.3 × 105). Mg++ and Mn++ salts failed to exert protective effects. Calcium was ineffective in preventing freeze‐injury, since cells displayed decreased acid production in milk following −20°C storage.
Effects of Citric Acid and Iron Levels on the Flavor Quality of Oil
Authors: MIN DAVID B. , WEN JYE
Published: August 2006

A factorial design of four levels of added iron (0, 0.1,1 and 5 ppm) and five levels of citric acid (CA) (0, 10, 50, 100, 150 ppm) was used to study interaction effects of citric acid and added iron on flavor quality of oils containing 0.1 ppm iron. Flavor qualities were evaluated by measurement of dissolved free oxygen disappearance and flavor compound formation in oils. When oils contained 0 or 0.1 ppm added iron, the five levels of CA did not affect flavor quality. But, when the oils contained 1 ppm of added iron, increasing the content of CA, rate of oxygen disappearance decreased and smaller concentrations of flavor compounds formed. Results also showed that as the iron content was increased, the rate of dissolved oxygen disappearance increased and the larger concentrations of flavor compounds formed in the oil.
Indole in Shrimp: Effect of Fresh Storage Temperature, Freezing and Boiling
Authors: CHANG OLIVIA , CHEUK WAI LUN , NICKELSON RANZELL , MARTIN ROY , FINNE GUNNAR
Published: August 2006

The development of indole, total volatile nitrogen, trimethylamine and total aerobic plate count (APC) in shrimp stored in ice, at 4°C, 12°C and 22° C were investigated. At low temperature storage, final indole levels in severely decomposed shrimp (APC >108/g) were much lower than the 25 μg indole/100g shrimp which has been suggested as the defect action level for shrimp decomposition by the Food & Drug Administration. At higher storage temperatures, (12° and 22°C), indole formation was greatly accelerated resulting in very high indole levels. The net result is that while indole levels indicate decomposition, decomposed shrimp may not necessarily contain indole. Frozen storage and cooking had little effect on indole levels in acceptable quality shrimp. Indole is of value in assessing the history of shrimp if high temperature abuse is suspected.
Effects of Frying Procedures and Compositional Factors on the Temperature Profile of Bacon
Authors: LEE MAN‐LAI , GRAY J. IAN , PEARSON ALBERT M.
Published: August 2006

The effects of frying procedures (preheated vs cold skillet) and compositional factors (adipose vs lean) on the final temperatures attained in fried bacon were investigated as a prelude to studying the kinetics of N‐nitrosopyrrolidine formation in bacon. With a preheated skillet set at 171°C, the final temperature reached in whole bacon samples at the end of the 6 min frying time was 164 ± 3°C. Bacon samples, initially placed in a cold skillet preset to heat to 171°C, attained temperatures of 127 ± 5°C and 165 ± 6°C at the end of 6 and 8 min frying periods, respectively. It was observed that the lean bacon strips rarely exceeded 145°C while the adipose approached 165°C when separated adipose and lean components from whole bacon samples were fried for 6 min in a preheated (171°C) skillet.
Effects of Packaging Method, Display Light and Storage Time On The Microbial Growth and Rancidity of Fresh Pork
Authors: IGBINEDION JIM E. , CAHILL VERN R. , OCKERMAN HERBERT W. , PARRETT NED A. , VANSTAVERN BOBBY D.
Published: August 2006

Effects of display light, packaging methods and storage time on total aerobic, lipolytic and proteolytic counts and oxidative rancidity of fresh pork stored at 2 ± 1° C were studied at the initial, 7th, 14th and 21st day of storage. Display light significantly increased the total aerobic psychrotroph count. Effects on lipolytic and proteolytic psychiotroph counts were not significant. No anaerobic psychrotrophs were encountered. Total and proteolytic counts of PVC film overwrapped chops and proteolytic and lipolytic psychrotroph counts of chops vacuum packaged accelerated linearly with time. Increases in lipolytic psychrotroph count of PVC packaged and total aerobic psychrotroph count of vacuum packaged chops were quadratic. TBA number and rancid odor scores were not significantly affected by treatments.
Nutrient Retention of Portioned Menu Items after Infrared and Convective Heat Processing
Authors: UNKLESBAY N. , DAVIS M. E. , KRAUSE G.
Published: August 2006

Portion‐controlled menu items were heat processed in infrared and convection ovens to compare the effects of the heating methods upon nutrient retention. Product yields for hamburger and potatoes were significantly greater (P < 0.05) after convective heating; for tomatoes, after infrared heating. Nutrients analyzed foi selected menu items included: thiamin, riboflavin, vitamin C, β‐carotene, seven fatty acids, 18 amino acids, ammonia, phosphorus, iron and sodium. Several significant differences between the heat processed samples were revealed. The riboflavin and vitamin A contents in hamburger and tomatoes, respectively, were significantly greater after infrared heating. The total amino acid contents were significantly greater after infrared heating for the hamburger patties and cod fillets.
Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties
Authors: KEETON JIMMY T.
Published: August 2006

Ground pork shoulders were combined with 50/50 pork trimmings to achieve fat levels of 20.0, 23.3, 26.6, and 30.0%. Salt/phosphate (NaCl/PO4) combinations of 0/0, 1/0, 1/0.25 and 2%/0.5% were blended with each fat level. Each treatment combination was stored at 3°C for 7 days in air‐permeable film (AP), 21 days in vacuum pouches (VP) and at −23°C for 90 days in double‐wrapped (DW) freezer paper. Fat level did not affect pH, expressed moisture (EM), peroxide value (PV), 2‐thiobarbituric acid (TBA) values or cooking losses. Patties with 30.0% fat were jucier and required less energy to compress. A combination of 1%NaCl/0.25%PC4 reduced cooking losses, enhanced sensory properties and moderated the oxidation effects of NaCl up to 60 days of frozen storage. The NaCl treatment accelerated lipid oxidation most during all storage conditions while the control remained the least oxidized.
A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese
Authors: MAGRINI R. C. , CHIRIFE J. , PARADA J. L.
Published: August 2006

A survey of aw and pH in commercial samples of processed cheese produced in Argentina, indicated the aw varied between 0.950–0.978 and pH ranged from 5.2–6.1 Staphylococcus aureus growth studies in model systems (laboratory media with added NaCl) with aw and pH adjusted to resemble that of commercial samples of processed cheese showed that S. aureus grows very well at a temperature of 30°C, but complete growth inhibition occurs at refrigerator temperature. The results obtained with model systems were confirmed by S. aureus growth experiments in inoculated cheese.
Production of Nonbitter, Desalted Milk Hydrolysate for Fortification of Soft Drinks and Fruit Juices
Authors: MA C.‐Y. , AMANTEA G. F. , NAKAI S.
Published: August 2006

A simpler and less expensive process than the process of Helbig et al. (1980) for preparation of a nonbitter, desalted milk hydrolysate is presented. Skim milk was hydrolyzed with Alcalase (subtilisin Carlsberg) at 50°C in 3 hr. The resin in OH form was added to milk batchwise to simultaneously raise the pH to 8.5 for optimum proteolysis and exchange the anions in milk which contributed to saltiness. These modifications resulted in a shorter hydrolysis time and a more economical resin regeneration than those of the Helbig process. The dried milk hydrolysate was added to soft drinks and fruit juices at solids concentrations up to 10% (3% protein) without adverse effects on their taste, color, viscosity and clarity.
A Hybrid Solar‐Biogas System for Food Drying: Biogas Generation From Processed Papaya Wastes
Authors: YANG P. Y. , MOY J. H. , WEITZENHOFF M. H.
Published: August 2006

A solar‐biogas system was designed to dry food more efficiently than with solar energy alone. Processed papaya waste was anaerobically fermented to produce methane to augment solar energy for food drying. A gas with a minimum of 50% methane was produced at a rate of 0.38 liter methane per liter of digester volume per day with an organic loading rate of 1.60g of total volatile solids in the waste per liter of digester liquid volume per day in a once‐through system. Results indicate technical feasibility.
Freezing Time Predictions for Brick and Cylindrical‐Shaped Foods
Authors: DE MICHELIS A. , CALVELO A.
Published: August 2006

A simplified model previously developed for freezing time calculations in plate freezers is extended to systems with two or three dimensional heat flow. The model combines Plank's equation with the unsteady heat transfer solutions for bodies with constant properties, through the addition of pre‐cooling, change of phase and tempering times. Average thermal properties, different for each period are used in order to take into account their change with the ice content along the freezing process. Freezing time predictions show a maximum difference of 10% with respect to freezing experiments performed with meat blocks shaped as cylinders or rectangular bricks. Processing times from 0.7–5 hr were compared with satisfactory agreement.
An Investigation of Some Important Storage Parameters in Acidified Bulk Storage of Tomatoes
Authors: BASEL RICHARD M. , GOULD WILBUR A.
Published: August 2006

Acidified bulk storage of tomatoes at a pH of approximately 1.3 was used to store whole tomatoes without spoilage for up to 4 months. Storage treatments of time and temperature lead to concurrent off flavor and brown color development which was presumed to be at least partially due to container oxygen permeability problems. Best quality in this study was found after storage at lowered temperatures. When unpeeled tomatoes were stored, they softened during storage and did not remain whole upon subsequent peeling. Heat peeled whole tomatoes stored in tomato juice gave the best storage quality of any treatment combinations used. The major problem experienced with this storage method was non‐microbial chemical deterioration of product quality after storage.
Organic Acid, Sugar and Amino Acid Composition of Bamboo Shoots
Authors: KOZUKUE ETSUKO , KOZUKUE NOBUYAUKI , KUROSAKI TOSHIHARU
Published: August 2006

The major organic acid in bamboo shoots (Phyllostachys pubescens) was oxalic, ranging from 462 (top) to 157 mg (base) per 100g fresh weight. Citric was rich in the upper half, while malic was rich in the lower 3/4 ths. Fructose, glucose and sucrose were contained with approximately equal amounts in the top quarter section, the former two sugars were also abundant in the lower half. Tyrosine was the most abundant component in the free amino acid. GC‐MS determination revealed that tyrosine was the major component of white clumpy substances produced after blanching, and its content comprised 89% of the total material. In addition the material contained 5.5% starch, 4.9% moisture, and 0.6% minerals.
Storage Stability of Intermediate Moisture Apples: Kinetics of Quality Change
Authors: SINGH R. K. , LUND D. B. , BUELOW F. H.
Published: August 2006

Storage stability of intermediate moisture apples was studied as a function of storage temperature and water activity. The criteria for storage stability was based on three quality factors, namely, nonenzymatic browning reactions, vitamin C degradation and microbial growth. Analysis of kinetic data suggested a zero order reaction for nonenzymatic browning, and a first order reaction for vitamin C degradation. The effect of temperature on the rate constant followed the Arrhenius relationship. Based on this study, it was not possible to generate a kinetic model for microbial growth. However, growth/no growth regions based on temperature and water activity were identified.
Effect of Gamma‐Radiation on Gossypol in Cottonseed Meal
Authors: JADDOU HAYTHAM , AL‐HAKIM M. , AL‐ADAMY L.Z. , MHAISEN M.T.
Published: August 2006

The effect of gamma–radiation, in the range 5–30 KGy on free, total and pure gossypol was investigated in an attempt to reduce or eliminate gossypol from cottonseed meal using different solvent systems. Maximum reduction in gossypol concentration was attained at a dose of 25 KGy of gamma‐radiation with chloroform as a solvent, a spectrometric method was used for analysis. The reductions attained for pure, free and total gossypol were found to be 96%, 60% and 80%, respectively.
Variability of Amino Acids, Protein, Vicine and Convicine in Vicia faba (L) Cultivars
Authors: LATTANZIO VINCENZO , BIANCO VITO V. , CRIVELLI GIUSEPPIE , MICCOLIS VITO
Published: August 2006

Samples of 10 varieties of broad bean were analyzed for dry matter, crude protein, amino acids and alkaloid glucosides. The varieties “Korunde” and “Supersimonia” showed the highest protein content; the amino acid composition was similar in all varieties. Sulfur‐amino acids were limiting in all tested varieties. The varieties “Gemini” and “Locale di Putignano” showed the highest content of total alkaloid glucosides. It was noticed that variety “Supersimonia”, able to produce 1870 kg/ha, shows also a high protein content and a low antinutritional factor content. The results of this work supply information to the breeder about varieties with low content of antinutritional factors.
Antioxidative Arginine‐Xylose Maillard Reaction Products: Conditions for Synthesis
Authors: BECKEL R. W. , WALLER G. R.
Published: August 2006

Antioxidative Maillard reaction products can be formed from arginine and xylose. The effects of time, initial pH and molar ratio of arginine to xylose on the yield of antioxidative activity were investigated. The best results were obtained by refluxing 1M arginine HCl with 1M xylose in water at 100°C for 10–20 hr at an initial pH of 5. The use of 1:1 pyridine/water reaction medium produced a twofold increase in activity suggesting the role of a base catalyst for the production of maximum yields.
Tannin in Common Beans: Methods of Analysis and Effects on Protein Quality
Authors: BRESSANI R. , ELIAS L. G. , WOLZAK A. , HAGERMAN ANN E. , BUTLER L G.
Published: August 2006

Condensed tannins and related phenols in 13 samples of red Guatamalan common beans (Phaseolus vulgaris) were determined by four chemical assays. The results were highly correlated although the degree of variation among the samples differed greatly according to the assay. In rat feeding trials, tannin content was negatively correlated with net protein ratio, a measure of protein quality, and positively correlated with protein digestibility. Neither correlation was statistically significant due primarily to the low tannin content of the diet. Methionine supplementation not only improves the protein quality but may also play a role in metabolic detoxification of tannin.
Characteristics of Israeli Citrus Peel and Citrus Juice
Authors: COHEN E. , SHARON R. , VOLMAN L , HOENIG R. , SAGUY I.
Published: August 2006

Data on the composition of Israeli orange juice, grapefruit juice, orange peel and grapefruit peel were analyzed. Significant differences were found mainly between the juice and peel in the content of isocitric acid, ash, minerals, total pectin, total flavonoids, chlorides, phosphates, chloramine‐T number and arginine. The significance of these findings in detecting juice adulteration with peel extract solids is discussed. The chemical and amino acids characteristics of the citrus products analyzed may be used to establish guidelines required for detecting citrus juice adulteration.
Sensory Considerations in the Replacement in Dark Chocolate of Sucrose by Other Carbohydrate Sweeteners
Authors: OGUNMOYELA OLUGBENGA A. , BIRCH GORDON G.
Published: August 2006

Texture, taste, aroma and flavor‐related profile descriptors in dark chocolate samples sweetened with different carbohydrates (sucrose, maltose hydrate, B‐d‐fructose, l‐sorbose and sorbitol) were evaluated using a sensory profiling technique. Differences in mouthfeel characteristics of the chocolates were found to reflect the importance of the hedonic component and the relationship between sapid stimulus and physiological response. Most of the sensory differences were found to occur in the profiles of the texture and flavor‐related descriptors reflecting the importance of flavor‐taste interactions. The results are discussed in terms of the roles of the sweeteners in the acceptance of chocolate sensory qualities.
Assessment of Freezing Time Prediction Methods
Authors: CLELAND A. C. , EARLE R. L.
Published: August 2006

A systematic procedure for testing the accuracy of freezing time prediction methods is discussed. It involves carrying out freezing time predictions by an accurate numerical method as well as the method under test, and careful cross‐checking of prediction errors for correlation with a number of physical parameters. Criteria are given for selection of an appropriate numerical method. The need for systematic cross‐checking is illustrated by comparisons between four recent prediction methods. The comparisons show the strengths and weaknesses of the four methods. They also indicate general shortcomings in available methods and data, and so highlight those areas in which future research might be most profitable.
Thermocouple Grounding in Retort Pouches
Authors: PETERSON WAYNE R. , ADAMS J. P.
Published: August 2006

Four different types of thermocouples and three different grounding methods were evaluated to determine the most consistent and accurate temperature response in heat penetration tests of pouches in pressurized water and steam‐air retorts. Criteria for evaluating the response were the residual sum of squares from nonlinear regression analysis and Fh and Fc values derived from the heat penetration data. Temperature measurement errors were found using both types of heating media for certain thermocouple types and grounding methods, while cooling data was found to be acceptable for most combinations. The best response was found with a thermocouple shielded with a stainless steel tube in which the measuring junction was electrically isolated from the sheath.
Hydrophobic Interaction in the Gelation of High Methoxyl Pectins
Authors: OAKENFULL DAVID , SCOTT ALAN
Published: August 2006

The role of hydrophobic interaction between the ester methyl groups in the gelation of high methoxyl pectins was investigated by using temperature and different cosolutes to modify hydrophobic interaction in a controlled manner. Both rupture strength and gel threshold were found to be partly proportional to the free energy of hydrophobic interaction between CH3‐groups in model systems. The size of junction zones and the standard free energy of gelation were proportional to the square of the degree of methoxylation, i.e. to the probability of ester methyl groups being opposed in contiguous lengths of polymer. The contribution from hydrophobic interaction to the free energy of gelation was about half that from hydrogen bonds.
Phytic Acid Content of Crude, Degummed and Retail Soybean Oils and Its Effect on Stability
Authors: WINTERS D. D. , HANDEL A. P. , LOHRBERG J. D.
Published: August 2006

An anion exchange method was employed to determine phytate content of industrial crude and degummed soybean oil and soybean oil purchased at retail. The phytate content of crude oil ranged from 48.9–339.4 ppm and degummed oil ranged from 3.9–50.9 ppm phytate. Degumming removed from 16.1–97.1% of the phytate. Retail oil did not contain detectable amounts of phytate. Peroxide values were measured to test the effect of added phytate on the stability of oil exposed to heat, light and copper. In these tests phytate did not affect oil stability.
Use of Fluorogenic Assays for the Enumeration of Escherichia coli from Selected Seafoods
Authors: ALVAREZ RICARDO J.
Published: August 2006

Escherichia coli was enumerated and immediately confirmed by incorporating 4‐methylumbelliferone glucuronide (MUG) into Lactose Broth (LB), Violet Red Bile Agar (VRB) and M‐Endo Broth (M‐Endo) in selected seafoods. E. coli in the seafood samples ranged from 1.0 × 101– 1.0 × 103 Most Probable Number (MPN)/g, 1.0 × 101– 3.5 × 102 cfu/g and 0.9 × 101– 2.8 × 102 cfu/g in LB‐MUG, VRB‐MUG, and M‐Endo‐MUG, respectively. Although not statistically significant (α= 0.05), LB‐MUG resulted in higher counts in fresh finfish, frozen fish and breaded seafoods. Specificity for E. coli in LB‐MUG, VRB‐MUG and M‐Endo MUG was 96.5%, 92.0%, and 90.0%, respectively. All three fluorogenic assays enabled a rapid and sensitive enumeration of E. coli from seafood products.
Use of Candida tropicalis ATCC 9968 to Adjust the pH of a Natural Lactic Acid Fermentation of Cornmeal
Authors: BASELER M. E. , FIELDS M. L.
Published: August 2006

After 3 days of a natural lactic acid fermentation of whole kernel cornmeal, the pH was 3.78 with a titratable acidity of 0.91% at 32°C (1:4 w/v solids to water). These solids were diluted (1:12 w/v), autocalved at 121°C for 15 min and fermented with C. tropicalis for 7 days at 32°C, bringing the pH to 6.5 and 0.03% acidity. After both fermentations, the % relative nutritive value increased significantly (from 74.09% to 81.22%) and so did riboflavin (from 0.22 to 0.56 mg/100g). Both thiamin and niacin decreased significantly (0.42 to 0.20 mg/100g and 2.13 to 1.94 mg/100g, respectively).
A Rapid Method for Determination of Limonin in Citrus Juices by High Performance Liquid Chromatography
Authors: SHAW P. E. , WILSON C. W.
Published: August 2006

The bitter component, limonin, was quantified in orange and grapefruit juices after preliminary separation on a C‐18 cartridge, or by direct injection of the juice onto a C‐18 or C‐8 high performance liquid chromatographic (HPLC) column. The lower limit of detection for limonin was about 1 ppm on a 2.1 mm i.d. microbore column and 2 ppm on a 4.6 mm i.d. analytical column. In a few orange juice samples, the preliminary separation step was necessary to eliminate interfering substances prior to HPLC separation.