bluuebunny/crossref_metadata_2025 huggingface dataset:
Utilization of Distillers' Spent Grain in Extrusion Processed Doughs
Authors: WAMPLER DANIEL J. , GOULD WILBUR A.
Published: August 2006

The potential of utilizing distillers' spent grain (DSG) as a component of a dough system for the manufacture of puff‐extruded type products was studied. The DSG was incorporated at various concentrations with four flours, functioning as the supporting matrix, and subjected to extrusion processing. Evaluation of the extrudates indicated the DSG had a large effect on the quality of the final product in terms of structure and flavor. Both subjective and objective evaluations of the DSG‐flour extrudates indicate the DSG can be incorporated into the extrusion doughs up to a concentration of 20% with highly acceptable products being manufactured, but levels above this resulted in inferior quality products.
Effect of Postharvest Storage and Ripening of Apples on the Sensory Quality of Processed Applesauce
Authors: McLELLAN M. R. , MASSEY L. M.
Published: August 2006

Pre‐processing low temperature storage of apples tended to increase the perceived sweetness and decrease sourness (tartness) of finished applesauce. Storage had no significant effect on the sheen and fruitiness of sauce and no effect on the overall acceptability ratings of flavor and texture. Grain size decreased on storage. Depending upon cultivar, color was adversely affected by storage. High temperature ripening tended to darken sauce but did not adversely affect the overall acceptability ratings of color and flavor. Ripening increased the fruitiness and decreased the grain size with some interactions between ripening and storage on grain size. Sweetness and sourness were not significantly affected by ripening treatments. The overall rating of texture was decreased with ripening.
Oxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring Muscle
Authors: SLABYJ BOHDAN M. , HULTIN HERBERT O.
Published: August 2006

A microsomal fraction isolated from herring (Clupea harengus) muscle was shown to oxidize the lipids in an emulsion prepared from extracted lipids of herring muscle. The oxidation of the lipids of the emulsion was dependent on enzymic oxidation of the microsomal lipids. In the absence of either the microsomes or NADH (previously shown to be required for enzymic lipid peroxidation), no measurable oxidation occurred in either the lipid fraction of the microsomes or the lipids of the emulsion. Disappearance of eicosapentaenoic and docesahexaenoic acids from peroxidizing assay systems in presence and absence of lipid emulsion corresponded to the increase in TBA reactive substances.
Relationships Between Sensory Attributes and Objective Measurements of Postharvest Quality of Tomatoes
Authors: RESURRECCION A. V. A. , SHEWFELT R. L.
Published: August 2006

Sensory and objective measures of postharvest quality of fresh market tomatoes were obtained before retail to the consumer. Effects of storage at 10°C and 21°C and differences in sensory quality of “ethylene‐treated” versus “vine‐ripened” tomatoes were determined. Principal component analyses of 19 variables reduced these to a maximum of six factors which explain 71% of the variance which could allow a reduction in the number of analytical tests. No objective measures other than firmness and color correlated with sensory measures. Except for color, sensory scores of Winter and Spring tomatoes were below the halfway point on the rating scale. Scores improved after storage at 21°C for 7 days. The only difference found in “ethylene‐treated” and “vine‐ripened” tomatoes was firmness “to the touch.”
Effect of Sprout Inhibitors and Nitrogen Fertilization on Nitrate‐N Content of Potato Tubers
Authors: PONNAMPALAM RATHY , MONDY NELL I.
Published: August 2006

The effect of sprout inhibitors, maleic hydrazide (MH), and isopropyl‐N‐(3‐chlorophenyl)‐carbamate (CIPC), on nitiate‐N (NO3‐N) content of tubers was investigated. The effect of rate of application of nitrogen fertilizer and variety on NO3‐N content of tubers was also examined. Foliar application of MH significantly (p < 0.01) increased NO3‐N content of the tubers. NO3‐N content increased significantly (p < 0.01) with increasing amounts of MH application. No significant differences in NO3‐N content of tubers were observed with CIPC treatment. NO3‐N content increased significantly (p < 0.05) in tubers with increasing nitrogen fertilization rates. Varieties differed in their NO3‐N content. The NO3‐N content of the cortex was significantly (p < 0.05) higher than the corresponding pith tissue regardless of treatment.
Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat‐Induced Gels Made from 7S, 11S, and Soy Isolate
Authors: UTSUMI SHIGERU , KINSELLA JOHN E.
Published: August 2006

The effects of various reagents on the formation, hardness and solubility of heat‐induced gels of soybean 7S, 11S globulins and isolate were studied. Gels were formed in 30 mM Tris HCl buffer (pH 8.0) with or without reagents by heating at 80°C for 30 min. The results indicated that electrostatic interactions and disulfide bonds are involved in the formation of 11S globulin gels; mostly hydrogen bonding in 7S globulin gels and hydrogen bonding and hydrophobic interactions in soy isolate gels. Analyses of the proteins solubilized from the gels indicated that the basic subunits of 11S globulin interact with 7S globulin in soy isolate gels. The contribution of certain acidic subunits to network formation in US soy isolate gels is limited
Nutritive Value of Protein Extracted from Honey Bees
Authors: OZIMEK L. , SAUER W. C. , KOZIKOWSKI V. , RYAN J. K. , JØRGENSEN H. , JELEN P.
Published: August 2006

Studies were carried out to determine the protein quality of whole dried honey bees (56.8% crude protein, 11.1% chitin) and honey bee protein concentrate (64.2% crude protein, 0% chitin). The levels of most of the indispensable amino acids were higher in honey bee protein concentrate than in whole dried bees. The true protein digestibility was higher (P < 0.05) in the concentrate (94.3%) than in whole dried honey bees (71.5%), as were the amino acid availabilities. PER and NPU were 2.47 and 62, respectively, in the concentrate and 1.50 and 42.5, respectively, in whole dried honey bees. The removal of chitin following alkali extraction of whole dried honey bees is primarily responsible for the improvement in protein quality.
Concentration of Birch Sap by Reverse Osmosis
Authors: KALLIO H. , KARPPINEN T. , HOLMBOM B.
Published: August 2006

Birch sap (Betula pendulaRoth, andB. pubescensEhrh.) was concentrated by reverse osmosis in a pilot scale recirculating system using ZF‐99 tubular membranes. Sap feed temperatures varying from 30‐70°C and pressures from 4‐5 MPa were used when concentrating the sap from about 0.7oBrix to 13oBrix. Optimal conditions considering both processing capacity and product quality were 50°C and 5 MPa. Retentions of glucose, fructose, sucrose, and malic acid were practically 100% when using the ZF‐99 membrane, whereas with the cellulose acetate membrane the retentions fell to between 92 and 99% at 30°C and 4 MPa. The pH of the original sap varied between 6.0 and 6.6 and dropped during the run by 0.2‐0.3 pH units.
Smoked Dogfish Processing and Its Refrigerated Storage Stability
Authors: SHIAU C. Y. , CHAI T.
Published: August 2006

The back meat fillets of spiny dogfish were brined and smoked by gradually increasing the temperature for 160 min until the internal flesh temperature reached 82.2°C (180°F) and then smoked continuously for an additional 30 min at constant temperature. The smoked dogfish prepared under these conditions were of good quality, with 28% of yield from the whole fish. The results of sensory evaluation indicated that a water‐phase salt concentration between 3.04% and 4.50% was preferred by a taste panel. Under refrigeration storage, the smoked products had a shelf life of over 1.5 months.
Fatty Acid Salts and Analogs Reduce Thermal Stability and Improve Gel Formability of Myosin
Authors: EGELANDSDAL B. , FRETHEIM K. , HARBITZ O.
Published: August 2006

The effect of potassium octanoate (KC8), decanoate (KC10), dodecanoate (KC12) and sodium dodecyl sulfate on the thermal stability and gel formability of bovine myosin was investigated. The sulfate and the carboxylates destabilized myosin, as judged from differential scanning calorimetric measurements. Increasing aliphatic chain length decreased thermal stability. All detergents (especially KC10 and KC12) examined were enhancers of gel strength. However, in the case of potassium dodecanoate and sodium dodecyl sulfate the enhancement could only be detected after a prolonged (>2 hr) interaction time with myosin. It is suggested that binding of these amphiphiles leads to an increased repulsion between protein chains and thus to a more ordered aggregation (gelation) upon heat treatment.
Prediction of the Strength of Whey Protein Gels Based on Composition
Authors: KOHNHORST A.L. , MANGINO M.E.
Published: August 2006

The composition and several of the physical properties of membrane‐processed whey protein concentrates (WPCs) were used to develop a model which predicted the strength of the heat‐induced gels formed by the WPCs. The compositional factors and physical properties determined were: gel strength; processing pH; ash; total and free sulfhydryls; protein distribution; fat; calcium; phosphorus; protein hydrophobicity; and soluble protein. The best model (R2= 0.93) was one which included protein hydrophobicity as measured by heptane binding and the calcium content with both variables being equally important. Sulfhydryls did not vary enough to be good gel strength predictors.
Predicting Product Lethality in Hydrostatic Retorts
Authors: YOUNG KATHLEEN E. , STEFFE JAMES F.
Published: August 2006

The spore inactivation potential associated with diminishing cooling water temperature and gradient pressure conditions characteristic of the exit water legs of commercial hydrostatic retorts was investigated. Ball's formula for relating process temperatures to lethality failed to exploit this component of the hydrostatic regimen. Hayakawa's computer method, employing theoretical jc/fcparameters (i.e., jc= 2.04 and fc= fh,), more nearly approximated the total hydrostatic process sterilization value. A numerical heat transfer model, based on retort thermocouple data and documented factory sterilizer temperature profiles, accurately predicted the complementary lethality attending the changing environmental temperature events of the hydrostatic cooling process. The ordered pressure decline imposed by the exit leg delayed but did not eliminate product convection currents. Our conduction model did not account for this phenomenon and thus occasionally overstated total lethality by 7.5 to 8.6%.
Comparison of the Compaction Characterisitics of Selected Food Powders by Vibration, Tapping and Mechanical Compression
Authors: MALAVE J. , BARBOSA‐CANOVAS G. V. , PELEG M.
Published: August 2006

The compaction characteristics of selected powders in tapping could be described by either Sone's model or by a single term exponential equation. The Hausner ratio, i.e., the ratio between tapped and loose density, calculated by using these models was found to be a sensitive and useful indictor of the compaction mechanism in different types of tapping tests. The latter, especially where particle attrition was evident, could produce distinctly different compaction patterns. No correlation was found between these powders, Hausner's ratio, and their compressibility in mechanical compaction.
Adaptation of a Method for the Determination of Soluble Orthophosphates in Cooked and Uncooked Pork Containing Acid‐Labile Poly‐ and Pyrophosphates
Authors: MOLINS R. A. , KRAFT A. A. , OLSON D. G.
Published: August 2006

A colorimetric method developed for determining μg levels of soluble orthophosphates in soils was successfully used in cooked and uncooked pork to monitor hydrolysis and residual levels of added sodium acid pyrophosphate (SAPP). The method is based on the formation of blue color by reacting existing orthophosphate with molybdate ions in an acid medium and preventing further reaction by rapidly sequestering excess, unreacted molybdenum ions with a citrate‐arsenite reagent. The usefulness of the method to monitor poly‐ and pyrophosphate hydrolysis in meat is discussed.
Effect of Processing Method and Storage Time on the Nutrient Composition of Fiddlehead Greens
Authors: BUSHWAY A. A. , SERREZE D. V. , McGANN D. F. , TRUE R. H. , WORK T. M. , BUSHWAY R. J.
Published: August 2006

The effect of processing method (freezing vs canning) and storage time (day 1 or 10 months) on the proximate composition and the vitamin and mineral content of fiddlehead greens was examined. Comparisons were made between the nutrient composition of raw and processed fiddlehead greens. The protein, ash and water soluble vitamin (niacin, thiamin, riboflavin, vitamin C) content of the fiddle‐heads decreased with processing. These losses were most likely the result of leaching and heat processing. Losses of water soluble vitamins, particularly niacin, was the greatest in canned fiddlehead greens. The mineral content (K, Mg, P) was substantially reduced by processing. Storage for up to 10 months resulted in a significant decrease in the moisture, crude fiber, and α‐carotene content of frozen and canned fiddlehead greens.
Tomato Products: A New Serum Separation Measurement
Authors: CARADEC P. L. , NELSON P. E. , TAKADA N.
Published: August 2006

Previously developed methods to measure serum holding capacity of tomato products had either poor accuracy or were not adapted to the needs of industry. A new quick, reliable test that utilized an inexpensive apparatus was developed. This new test was highly correlated to serum viscosity and precipitate weight ratio. Strong correlation to these two consistency measurements indicated that both the viscosity of the soluble fraction as well as the quality and quantity of the insoluble material were involved in the serum holding capacity of the product.
Extraction and Charcterization of Pectins from Sugar Beet Pulp
Authors: MICHEL FLORENCE , THIBAULT JEAN‐FRANCOIS , MERCIER CHRISTIANE , HEITZ FLORENT , POUILLAUDE FRANCOIS
Published: August 2006

Conditions (pH, temperature, time) for the extraction of sugar beet pulp pectins were studied on a laboratory scale and transposed into a pilot plant. Good yields (∼ 14%) of pectins are obtained if the pulp is treated at pH 1.0, 85°C for 1 hr. The characteristics of the pilot extracted pectins are very close to those of the laboratory ones, except for a lower molecular weight (∼30,000 daltons). Their physicochemical properties confirm their poor gelling ability.
Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron‐ and Zinc‐Fortified Soy Isolate, Concentrate or Flour
Authors: BERRY B. W. , LEDDY K.F. , BODWELL C. E.
Published: August 2006

Ground beef patties made from 100% beef or beef extended with 20% rehydrated soy isolate, concentrate, or flour, with or without iron and zinc fortification, were evaluated for sensory, shear and cooking properties. With the exception of patties formulated with soy isolate, soy‐added patties were rated as more tender (P <0.05) than all‐beef patties. Soy isolate imparted textural characteristics to patties that were more similar to those of all‐beef patties than to those of soy concentrate or soy flour extended patties. Patties made with soy flour had the highest cooking yields. Also, patties extended with soy flour had lower incidences of rancid flavor, but higher incidences of soy flavor compared with all other beef‐soy formulations. Iron and zinc fortification produced a higher frequency of rancid flavor when used with soy isolate and concentrate.
Improved Cooking Yields of Meat Batters Formulated with Potassium Sorbate and Reduced Levels of NaCl
Authors: SOFOS JOHN N.
Published: August 2006

The influence of varying NaCl levels (0.8, 1.2, 1.6, 2.0, and 2.4%) on the cooking yield and composition of comminuted meat (beef‐pork) products (frankfurters and cans) was tested in the absence and presence of 0.26% potassium sorbate. Parameters measured included frankfurter smokehouse yields and consumer cook losses; product losses in cans; and, moisture and fat contents of the cooked products. Reducing the NaCl level resulted in increased product losses during cooking. Potassium sorbate decreased these losses. Cooking yields at most NaCl levels (≦ 1.6%) tested were improved (P<0.01) with the addition of potassium sorbate. The positive influence of sorbate on product binding could not be attributed to pH or ionic strength changes, but potential mechanisms of sorbate action are discussed.
Immobilized Condensed Tannins and Their Interaction with Proteins
Authors: OH HOON IL , HOFF JOHAN E. , HAFF LAWRENCE A.
Published: August 2006

Condensed tannins from grapes immobilized on Sepharose 4B were found to have protein binding properties similar to tannins in free solution. Proteins bound to the gel at pH values below their individual isoelectric points and were eluted when the pH was increased. A good correlation was obtained between the isoelectric point and the elution pH for the following enzymes and proteins: alkaline phosphatase, ovalbumin, β‐lactoglobulin, bovine serum albumin, α‐amylase,γ‐globulin, and cytochrome c. Trypsin represented an exception to the rule, α‐Amylase retained enzymatic activity after elution from the gel.
Baking Studies with Winged Bean (Psophocarpus tetragonolobus L.DC) Flour‐Wheat Flour Blends
Authors: KAILASAPATHY K. , MACNEIL J.H.
Published: August 2006

Physical, rheological and baking properties of winged bean‐wheat composite flours were studied and the acceptability of the bread was evaluated by sensory tests. The sponge‐dough method (SPD) gave bread with significantly greater specific loaf volume (P<0.05) than the straight‐dough method (STD). Incorporation of 1% sodium stearoyl 2‐lactylate (SSL) significantly improved (P<0.05) the specific loaf volume at all concentrations of winged bean full‐fat flour (WBFF) tested, except for 15 and 20% substitution, for both STD and SPD methods. Using the STD method, 5% to 8% substitution of WBFF without SSL and 10% substitution with SSL gave acceptable breads. Using the SPD method, WBFF substitution at 10% without SSL and 12% with SSL gave acceptable breads.
Binding of 14C‐Labeled Food Mutagens (IQ, MeIQ, MeIQx) by Dietary Fiber In Vitro
Authors: SJÖDIN PER B. , NYMAN MARGARETA E. , NILSSON LENA , ASP NILS‐GEORG L. , JÄGERSTAD MARGARETHA I.
Published: August 2006

Binding of three mutagens, known to occur in fried or broiled foods, by thirteen different types of dietary fiber was investigated in vitro. Nonspecific binding by other food polymers was minimized by using protease and amylase treatment. Water‐insoluble fiber components were responsible for most of the binding capacity. Generally, a slightly larger proportion of 2‐amino‐3,4‐dimethylimidazo [4,5‐f]quinoline (MeIQ) than of 2‐amino‐3‐methylimidazo [4,5‐f]quinoline (IQ) and 2‐amino‐3,8‐dimethylimidazo] ‐4,5‐f]quinoxaline (MeIQx) was bound. There was a significant correlation between Klason lignin content and binding of mutagens. Optimum pH for binding was between 4 and 6. Dietary fiber from sorghum had the highest binding capacity, which could be due to the presence of a large Klason lignin fraction.
Effect of Phytic Acid on the In‐Vitro Rate of Digestibility of Rapeseed Protein and Amino Acids
Authors: SERRAINO MARIA R. , THOMPSON LILIAN U. , SAVOIE LAURENT , PARENT GUY
Published: August 2006

Phytic acid in rapeseed flour was reduced by pH adjustment to 5.15 with subsequent dialysis or by phytase treatment at pH 5.15 with subsequent dialysis. The effect of phytate reduction on the rate and extent of protein and amino acid digestibilities was then determined using an in vitro pepsin‐pancreatin proteolysis method with simultaneous dialysis of reaction products. A 51% reduction in phytic acid increased the rate of release of many essential amino acids but a further 89% reduction in phytic acid did not enhance that effect. Phytate removal did not improve the protein digestibility.
A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure
Authors: MORR C.V. , GERMAN B. , KINSELLA J.E. , REGENSTEIN J.M. , BUREN J.P. VAN , KILARA A. , LEWIS B.A. , MANGINO M.E.
Published: August 2006

A colaborative study was conducted to develop a rapid, simple and reliable procedure for determining the solubility of food protein products, e.g., spray‐dried whey protein concentrate, sodium caseinate, egg white protein and soy protein isolate. The procedure was developed by modifying the nitrogen solubility index (NSI) procedure. Protein content and soluble protein were determined by micro‐Kjeldahl or biuret procedures with standard deviations of 0.83‐4.12 for all proteins except caseinate which had a value of 13.95. Although the biuret and micro‐Kjeldahl procedures generally provided comparable accuracy and precision for protein content and solubility of certain proteins, the biuret procedure exhibited considerable error and variability for other proteins.
Purification and Characterization of α‐Galactosidase from Feijão bean Phaseolus vulgaris
Authors: BALDINI V. L. S. , DRAETTA I. S. , PARK YONG K.
Published: August 2006

α‐Galactosidase is an important enzyme which degrades galactooligosaccharide in legumes. α‐Galactosidase from feijão beans was purified and its characteristics established. The purified enzyme exhibits multiple forms –enzymes I and II with molecular weights of 140,000 and 49,000 daltons, respectively. Optimum pH was 5.5 for enzyme I and 6.0 for enzyme II. Optimum temperature for both was 55°C. Kinetically, enzyme I is more reactive. Heavy metal ions completely inhibited both enzymes I and II. Galactose is a potential inhibitor for both enzymes.
Physical and Chemical Properties of Randomly Interesterified Blends of Corn Oil and Tallow
Authors: CHACON OSCAR O. , HANDEL A. PHILIP
Published: August 2006

The sodium methylate‐catalyzed random interesterification of corn oil‐tallow blends was explored in order to develop plastic fats of varying physical properties. Lipase hydrolysis of the randomized fats showed that with 0.5% catalyst, interesterification was completed within 30 min at 80°C. Interesterification decreased the melting point and solid fat index of the randomized fats. The trans‐ fatty acid level and fatty acid profile of the rearranged fats did not show any change upon interesterification. The oxidative stability of the fats decreased after random interesterification, but addition of 0.01% citric acid and 0.01% butylated hydroxyanisole produced a fat blend of comparable stability to commercial margarine oils.
Destruction of Pathogenic Bacteria in Turkeys Roasted in Microwave Ovens
Authors: ALEIXO J. A. G. , SWAMINATHAN B. , JAMESEN K. S. , PRATT D. E.
Published: August 2006

Whole turkeys inoculated with Salmonella typhimurium, Staphylococcus aureus, or Clostridium perfringens were cooked in a microwave oven (2450 MHz) to an end‐point temperature of 76.6°C. The cooking procedure did not completely eliminate any of the three pathogenic bcteria from the turkeys. The extent of survival of C perfringens on the cooked unstuffed turkeys was proportional to the number of spores in the initial inoculum. Similar results were observed when turkeys stuffed with inoculated stuffing were cooked in microwave ovens. Cooking in brown‐in‐bags increased the destruction of C. perfringens and S. typhimuriun in unstuffed turkeys even though the end‐point temperature was only 68.3°C.
Effects of Beef Carcass Electrical Stimulation and Hot Boning on Display Color of Unfrozen Vacuum Packaged Steaks
Authors: CLAUS J. R. , KROPF D. H. , HUNT M. C. , KASTNER C. L. , DIKEMAN M. E.
Published: August 2006

Ninety‐six beef sides from 48 carcasses were used to determine effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), and hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM), vacuum packaged steaks. HB muscles frequently were visually brighter purplish‐red than other treatments. Compared to ESHB, ES LD was not different, but ES SM was duller purplish‐red in color. Reflectance indicators of reduced myoglobin and metmyoglobin were essentially the same across treatments in both muscles. Vacuum packaged fresh beef steaks from all treatments were acceptable in color at 0, 3, 7, and 14 days of display. Vacuum packaging appears suitable for steaks from any of these carcass treatments but is especially useful for steaks from hot boned cuts.
Time, Temperature, Microbial and Sensory Quality Assessment of Chicken and Noodles in a Hospital Foodservice System
Authors: CREMER MARION L. , YUM TONG‐KYUNG KWAK , BANWART GEORGE J.
Published: August 2006

Time and temperature, sensory and microbial quality of chicken and noodles were assessed in a hospital where food in plastic bags was stored refrigerated for 1 month. Respective end‐point temperatures and times were: cooking, 88.3 ± 6.4°C, 15.0 ± 8.3 min; cooling, 8.7 ± 2.9°C, 2.0 ± 0.6 hr; storage, 0.2 ± 0.6°C, 3 to 31 days; heating, 63.2 ± 13.4°C, 1.8 ± 0.1 hr; holding (convection oven), 83.4 ± 10.8°C, 1.7 ± 0.1 hr; and holding (steam table), 79.8 ± 9.2°C, 27.2 ± 15.2 min. Respective mesophilic, psychrotrophic, coliform, staphylococcal and anaerobic spore counts (colony forming units or most probable number per g) were: 387, 197, <3, <10 and 6. Scores for general acceptability (60‐point scale) were 29.7 for the fresh product and 25.4 after 4 wk storage; this difference was significant.
Individual Packaging of Apples for Shelf Life Extension
Authors: ANZUETO C. R. , RIZVI S. S. H.
Published: August 2006

Red Delicious apples after 2 wk and 4 months of cold storage and after 4 months of CA storage were individually packaged in two heat‐shrinkable copolymers. Packaged and control apples were stored at 3°C and 90% RH, 21°C and 30°C and 50% RH, and at 30°C and 50% and 70% RH and the effect of packaging on modification of the microatmosphere inside the fruit and on various chemical and physiological changes were monitored with time. Temperature was the dominant storage factor. At 3°C, packaged and control apples had good eating quality and did not show significant differences (P > 0.05) after 3 months of storage. At 21°C, packaged apples reached a minimum acceptable condition at week 6 of storage which represented a shelf life extension of 3‐4 wk over nonpackaged controls. At 30°C, internal quality of packaged apples deteriorated faster than controls. The respiration rate of packaged apples was lower than that of controls.
Physicochemical Differences Between Milled Whole Kernel Rice and Milled Broken Rice
Authors: PROCTOR A. , GOODMAN D. E.
Published: August 2006

The purpose of this study was to demonstrate the existence of distinct differences between selected physicochemical properties of head and broken milled rice. Polyuronic acids were found to affect hardness of the rice kernels. The broken kernels were measurably softer than intact kernels for all cultivars. Values for alkali spreading and amylographic pasting properties indicated that broken kernels were more porous, and exhibited lower peak and setback viscosities than intact kernels. This suggests differences in the relative amounts of amylose and amylopectin in head rice and brokens. A protein‐phytin complex may be more prominent in broken kernels than head rice.
Storage Stability of a Processed Ginger Paste
Authors: BARANOWSKI J. D.
Published: August 2006

A processed paste was prepared from fresh ginger so that a convenient, shelf‐stable product with the odor characteristics of fresh ginger could be manufactured from ginger produced in excess of fresh market demand. The paste was sampled periodically for color by Hunter YI index, odor by trained panel and (6)‐gingerol (the major pungent component) by HPLC. This product was found to have a fair shelf‐life under refrigeration, but degradation of color, odor and (6)‐gingerol made the paste unacceptable after 8 wk storage at 25°C or 37°C.
Rapid Determination of Total and Solid Fat Contents in Chocolate Products by Pulsed Nuclear Magnetic Resonance
Authors: LEUNG H. K. , ANDERSON G. R. , NORR P. J.
Published: August 2006

A rapid pulsed NMR method of fat analysis in chocolate without prior solvent extraction was developed. Total fat content of 43 chocolate products was determined at 60°C using sucrose‐oil mixtures as standards. Solid fat content (SFC) was calculated from the liquid oil content at different temperatures. Total fat content agreed to 0.90% standard error of prediction as compared with the Soxhlet method. SFC as determined by NMR correlated well with the dilatometry (r = 0.98) and the DSC (r = 0.96) results. This technique is suitable for quality control of chocolate and other lowmoisture, high‐fat products.
Heat‐Induced Tendering of Turban Shell (Batillus cornutus) Muscle
Authors: OCHIAI YOSHIHIRO , KARIYA YUTAKA , WATABE SHUGO , HASHIMOTO KANEHISA
Published: August 2006

The foot, opercular and visceral muscles were excised from the turban shell Batillus cornutus, and their heat‐induced changes in toughness and ultrastructure were compared. When heated up to 30°C, the toughness of foot muscle decreased in the upper and middle regions, but increased in the lower region. The toughness of these three regions decreased at temperatures between 50‐70°C, where collagen might be denatured. Some changes in toughness were also observed in the opercular muscle by heating up to 30°C, whereas the toughness of visceral muscle remained unchanged over a wide range of temperature. Transmission electron microscopy showed that the intrinsic structure of collagen fibrils in each muscle was lost at 60°C, with partial swelling.
Walleye Pollock (Theragra chalcogramma): Changes in Quality When Held in Ice, Slush‐ice, Refrigerated Seawater, and CO2‐Modified Refrigerated Seawater Then Stored as Blocks of Fillets at ‐ 18°C
Authors: REPPOND K. D. , COLLINS J. , MARKEY D.
Published: August 2006

Walleye pollock were held in ice, slush‐ice, refrigerated seawater (RSW) and CO2‐modified RSW (MRSW) for up to 8 days, filleted and stored as blocks of fillets at ‐18°C. Good quality fillets were obtained from pollock held for 4 days in all systems. Uptake of salt presented a problem for pollock held more than 4 days in RSW at 1°C. Flavor scores remained essentially unchanged during frozen storage but nearly all samples became slightly tougher and slightly drier at 6 months. Freshness at time of freezing did not affect frozen storage characteristics. Protein functionality was generally adversely affected when fish were held in RSW or MRSW.
Development of Botulinal Toxin and Sensory Deterioration During Storage of Vacuum and Modified Atmosphere Packaged Fish Fillets
Authors: POST LAURIE S. , LEE DEBORAH A. , SOLBERG MYRON , FURGANG DAVID , SPECCHIO JOHN , GRAHAM CHARLES
Published: August 2006

Toxin production by C. botulinum type E was studied in cod, whiting, and flounder filets packaged in air‐permeable film, vacuum packages and packages flushed with N2 or CO2 during storage at 8°, 12° or 26°C. Cod and whiting filets were flushed with CO2 and stored continuously at 4°C or cycled between 4° or 8° and 26°C. Cod and whiting fillets were flushed with gas mixtures and stored at 8°C or 26°C. Flounder deteriorated rapidly and was rejected by sensory evaluation prior to toxin detection during vacuum or modified atmosphere storage at 12°C and 8°C but after toxin detection at 26°C. Toxin was present either prior to or simultaneously with sensory rejection of cod and whiting fillets for all vacuum or modified atmosphere treatments and temperature regimens.
Modeling of Microbial Growth in Refrigerated Packaged Beef
Authors: Zamora M. C. , Zaritzky N. E.
Published: August 2006

The effects of gaseous permeability of the film and storage temperature (0° and 4°C) on the microflora of refrigerated beef were analyzed; total aerobic counts, anaerobic counts, Pseudomonas sp., Brochothrix thermosphacta, Lactobacillus sp., Enterobacteriaceae and yeasts were determined as functions of time. Storage periods to reach a total count of 107 CFU/cm2 were established for different conditions. Microbial growth was modeled by mathematical equations in terms of initial contamination, growth rate and length of the lag phase for each component of the mixed flora.
Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species
Authors: LI‐Chan EUNICE , Nakai S. , Wood D. F.
Published: August 2006

Properties of proteins in salt extracts from beef top round and rockfish fillet changed upon heating and were dependent on pH, freezing, species and sample variability. Generally, heating to >45°C, freezing or lower pH (5.5) decreased dispersibility, increased surface hydrophobicity and slightly decreased sulfhydryl content. Emulsifying and fat binding properties followed parallel trends, being improved under conditions favoring combinations of high dispersibility, hydrophobicity and sulfhydryl content (i.e., heating at <45°C, higher pH, unfrozen). However, high temperature‐low pH heating improved fat binding and favored gelation, which might be explained by hydrophobic interactions. Significant (P<0.001) multiple regression models were obtained describing relationships between physicochemical and functional properties of beef and fish proteins.
Effects of Baking and Boiling on the Ability of Selected Organic Acids to Solubilize Iron from a Corn‐Soy‐Milk Food Blend Fortified with Exogenous Iron Sources
Authors: RIZK S. W. , CLYDESDALE F. M.
Published: August 2006

Combinations of selected organic acids (ligands) and iron sources were evaluated for their ability to improve iron solubility in a comsoy‐,milk (CSM) food blend. Iron solubility of baked CSM was primarily affected by exogenous iron source at endogenous pH (5.2 ‐ 6.3), and by organic acid at pH 2.0. Boiled CSM samples were directly influenced by pH (range 5.2 ‐ 6.4), and by both organic acid and exogenous iron source at pH 2. Supplementation of baked CSM with hydrogen reduced elemental Iron and either ascorbic or citric acid; or supplementation of boiled CSM with ferric orthophosphate and either cysteine, ascorbic, citric, or malic acid, was shown to provide greatest potential for promoting iron availability in man as measured by chemical means.
Bioavailability of Calcium in Heat‐Processed Milk
Authors: WEEKS C. E. , KING R. L.
Published: August 2006

Bioavailability to rats of calcium in milk subjected to the DASI Free Falling Film system (UHT) of pasteurization was compared with the bioavailability of the mineral in raw, high temperature‐short time pasteurized, and stored UHT milks. In two other studies, the calcium in the milks was equilibrated with 47Ca. Intestinal absorption (both uncorrected and corrected for endogenous fecal excretion) and femoral deposition of calcium were measured. In another study, femur calcium was determined in rats deriving calcium and phosphorus exclusively from the milks. No significant effects were attributable to heat treatment.
Thermal Degradation of Texture in Apples
Authors: ANANTHESWARAN R. C. , McLELLAN M. R. , BOURNE M. C.
Published: August 2006

Thermal degradation of texture in Cortland and Spigold varieties of apples was studied using instrumental Texture Profile Analysis. The loss of hardness was modeled as a first order reaction and the activation energy was found to be 26.5 kcal/mole and 15.6 kcal/mole for Cortland and Spigold, respectively. The z value for the loss of hardness was found to be 24.8°C and 42.2°C, respectively, for Cortland and Spigold. The temperature of processing was found to significantly change hardness, cohesiveness, and chewiness in both the varieties. In the case of Spigold, time of processing was found to significantly affect hardness and cohesiveness. And in the case of Cortland, time of processing was found to significantly change hardness, springiness and chewiness.
Solubility and Foaming Properties of Phytate‐Reduced Soy Protein Isolate
Authors: CHEN B. H‐Y. , MORR C. V.
Published: August 2006

A pilot scale ion exchange process was developed to produce a 75 ‐ 77% phytate‐reduced soy protein isolate. The solubility and foaming properties of this isolate were compared to those of control and commercial soy protein isolates as a function of protein concentration (5 and 10%, w/v), pH (3, 6 and 9) and preheat temperature (25, 60 and 80°C). Phytate‐reduced soy protein extract exhibited minimum solubility at pH 4.8 ‐ 5.0, compared to 4.2 ‐ 4.5 for control soy extract. Phytate‐reduced soy protein isolate was most soluble and functional at pH values below its isoelectric point (pH 3), whereas control and commercial soy isolates were generally most soluble and functional at pH values above their isoelectric point (pH 6 and 9).
Thermodynamic Analysis of the Freezing and Thawing of Foods: Enthalpy and Apparent Specific Heat
Authors: CHEN C. S.
Published: August 2006

On the basis of the principles of freezing point depression, equations for the temperature rate of ice formation, apparent specific heat, and enthalpy were derived and expressed in terms of solids content and temperature. A unique characteristic constant for each food system can be determined experimentally from the calorimetric measurements. The new equations differ only slightly with similar equationspreviously developed by Bartlett in 1944 and by Schwartzberg in 1976. Reliability and accuracy of the methods are demonstrated with literature data for meat, fish and fruit juices. Enthalpy and apparent specific heat values for a range of temperature between 20° and 40°C and solids content between 10 and 50% are presented.
"Coagulation Test" for Cooked Meat Temperature: Effect of Sample Preparation Methods
Authors: TOWNSEND W. E. , THOMSON J. E. , HUTCHINS J. R.
Published: August 2006

The “Coagulation Test,” to determine the temperature to which meat had been cooked, was studied relative to the effect of variations in sample preparation methods on the coagulation temperature, biuret protein content and spectrophotometric absorbance value of 0.9% saline OI water filtrates obtained from extracts of samples of rare, medium and well done portions of roast beef. Sample preparation methods were: (1) 5‐mm cubes, (2) ground once, (3) ground three times, or (4) homogenized at 12,000 rpm for 30 sec. Sample preparation method had no significant effect on the coagulation temperature, biuret protein content or absorbance values of filtrates from extracts of rare, medium and well done portions of roast beef. No significant differences were found between 0.9% saline and distilled water filtrates.
Changes in Flavor Components of Garlic Resulting from Gamma Irradiation
Authors: KWON JOONG HO , YOON HYUNG SIK
Published: August 2006

Formation of diallyl disulfide, identified as a main flavor component of garlic, was gradually decreased by irradiation of 0.05‐0.5 kGy, but increased slightly at higher doses of 1.0‐3.0 kGy. In garlic stored for 5 months, a dose of 0.1 kGy had little influence on the amount of diallyl disulfide, but higher dose irradiation caused an apparent reduction in the amount of the component.
Enzymatic Browning in Five Olive Varieties
Authors: SCIANCALEPORE V.
Published: August 2006

Enzymatic activities (polyphenoloxidase and peroxidase) and o‐diphenols content were estimated in fruits of five olive varieties differing in browning rate. Significant differences were observed among the varieties. The browning rate correlated with o‐diphenols content and polyphenol oxidase activity, but not with peroxidase activity.
Effect of Fertilization, Postharvest Handling and Blanching Temperature on the Drained Weight of Canned Summer Squash
Authors: HURST W. C. , RAO V. N. M. , GRANBERRY D. , SOCHA G. , KOEHLER P. E.
Published: August 2006

There was no apparent effect on drained weight or firmness when three rates of calcium fertilization and two rates of potassium fertilization were applied to a test planting from which two harvests of raw summer squash were canned. However, high Ca (L2) decreased dry matter and increased structural carbohydrates and tissue Ca in the canned product. Precooling increased drained weight and dry matter, but drastically reduced firmness of the canned product. Noncooled canned squash had lower drained weights and pH, but greater firmness and higher water soluble pectin and cellulose content. Blanching at 99°C increased drained weight; blanching at 88°C decreased drained weight, but increased calgonsoluble pectin content.
Effect of Germination on Phytic Acid, Protein and Fat Content of Rapeseed
Authors: THOMPSON LILIAN U. , SERRAINO MARIA R.
Published: August 2006

Rapeseed was germinated over a 7‐day period and the changes in phytic acid, protein and fat contents were monitored. Two‐day germination period reduced the phytic acid by 13% and slightly increased the fat and protein by 6 and 4%, respectively. A 65% decrease in phytic acid, 10% increase in protein and 46% decrease in fat were observed after 7 days of germination. The free fatty acid values increased from 1 to 120. While reduction in phytic acid and increase in protein are desirable, the reduction in fat and its increased hydrolysis to free fatty acids after 7 days may be considered detrimental if rapeseed oil is to be extracted for commercial purposes.
System Design and Calibration of a Continuous Flow Apparatus for Kinetic Studies
Authors: SWARTZEL K.R. , JONES V.A.
Published: August 2006

A heat exchange apparatus is described to determine reaction kinetics of fluid food constituents during continuous flow. During operation fluids are exposed to well defined thermal treatments. The thermal evaluation method associated with the apparatus allows a variety of effects to be examined rapidly (i.e. pH, supporting media, level of concentration, temperature range etc.). In addition, kinetic data generation at processing conditions simulating actual conditions (velocities, Reynolds numbers, Nusselt numbers, shear stress at the wall, etc.) is possible. Description of the design and calibration procedure is given. Design flexibility allows for constituent examination at any time‐temperature range useful to the food processor.
Reduction of Bitterness in Grapefruit Juice with β‐Cyclodextrin Polymer in a Continuous‐Flow Process
Authors: SHAW PHILIP E. , WILSON CHARLES W.
Published: August 2006

Levels of the bitter components naringin and limonin were reduced an average of 50% or more in clarified grapefruit juice by treatment of about 16 bed volumes of juice with β‐cyclodextrin polymer in a continuous flow process. Dilute alkaline solution regenerated the column effectively, ethanol was only about half as effective as dilute alkali. Cloudy grapefruit juice was also debittered in the same column using reversed flow to prevent column plugging. This process was less efficient because liquid flow was inadequate to maintain a fluid bed. A preliminary batch process showed ability of the polymer to be regenerated at least 19 times with no loss in ability to adsorb bitter components.
Changes in Volatile Components of Passion Fruit Juice as Affected by Centrifugation and Pasteurization
Authors: KUO MAY‐CHIEN , CHEN SU‐LIN , WU CHUNG‐MAY , CHEN CHU‐CHIN
Published: August 2006

Volatile components of fresh passion fruit (hybrid variety, cultivar Tai‐Non No. 1) juice (A), de‐starched juice (B), pasteurized and destarched juice (C) and headspace volatiles that were recovered during centrifugation of fresh juice (D) were compared. Charcoal adsorption was used to recover the headspace compounds. The yields of volatiles obtained from the different treatments were 31.69 mg/kg juice for A, 18.97 mg for B, 12.27 mg for C, and 7.93 mg for D, respectively. The pasteurization process (1 min at 85°C) caused a 35% loss in volatile components.
A Comparison of Enzymatic and Lime Treatments for Extraction of Alcohol Soluble Solids from Citrus Peel
Authors: MARSHALL M. R. , GRAUMLICH T. R. , BRADDOCK R. J. , MESSERSMITH M.
Published: August 2006

Digestion of citrus wastes by pectolytic and cellulolytic enzymes was compared to the currently employed lime method of solubilizing solids from citrus peel. Maximal soluble solids removed from the pressed peel occurred after 6 hr incubation at 45°C with a pectinase concentration of 1.0 PGu/g peel mixture. Decreasing the particle size of the peel caused a 4 ‐ 10% increase in solids removal after enzyme treatment. Addition of cellulase enzyme (20 CEu/g peel mixture) to pectinase enzyme (1.0 PGu/g peel mixture) removed an additional 15% soluble solids from peel. Glucose, fructose, arabinose, and xylose were the major sugars extracted from enzymetreated peel, while sucrose was the major sugar in lime‐treated peel samples. Organic acids (citric, malic, and quinic) were present at higher concentrations in lime‐treated peel extracts than in enzymetreated peel extracts.
Thermal Transitions of Admixed Starch/Fish Protein Systems During Heating
Authors: WU M. C. , LANIER T. C. , HAMANN D. D.
Published: August 2006

The thermal transitions of starch‐fish protein mixtures were investigated by a thermal scanning rigidity monitor technique and differential scanning calorimetry. Three transitions due to protein denaturation and one transition due to starch gelatinization were identified by both techniques during thermal processing of these mixtures. The gelatinization of starch caused an increase in rigidity of the system to a degree dependent upon the starch type. Thermal transitions of starch and fish protein seemed to proceed independently in mixture systems. However, the presence of salt and sucrose, necessitated by the inclusion of fish protein, caused starch gelatinization to shift to higher temperatures.
Effect of Rotenone and pH on the Color of Pre‐rigor Muscle
Authors: CORNFORTH D. P. , EGBERT W. R.
Published: August 2006

The effects of rotenone and pH on color of pre‐rigor muscle homogenates were determined by use of the Hunter Color Difference Meter and by visual appraisal. Both rotenone and low pH treatment led to development of bright red color in pre‐rigor beef muscle homogenates. Both effects are probably due to mitochondrial inhibition or inactivation, so that myoglobin remains oxygenated in presence of air. It is concluded that dark color of pre‐rigor muscle is due to oxygen consumption by actively respiring mitochondria at muscle surfaces, keeping myoglobin deoxygenated. It is likely that dark color associated with heat ring defect and dark cutting meat is also related to active mitochondrial respiration.
Effects of Electrical Stimulation, Hot Boning and Chilling on Bull Semimembranosus Muscle
Authors: SHIVAS S. D. , KASTNER C. L. , DIKEMAN M. E. , HUNT M. C. , KROPF D. H.
Published: August 2006

Taste panel, Warner‐Bratzler shear force (WBS) and cooking loss characteristics of semimembranosus (SM) muscles from thirty electrically stimulated and hot‐boned (ESHB) or control young bull sides were evaluated. At 2 hr postmortem, muscles were excised from electrically stimulated sides and chilled in a tray or in a cardboard box. All control sides and ESHB muscles were chilled at 5–7°C until 24 hr postmortem; then 2–4°C for 24 hr. At 48 hr postmortem, steaks were cut, vacuum packaged and aged (2–4°C) for 4 days. Beef flavor was more intense for control steaks than for steaks from either ESHB chilling treatment. No other differences were noted.
A Computer Aided Characterization of the Compressive Creep Behavior of Potato and Cheddar Cheese
Authors: PURKAYASTHA S. , PELEG M. , JOHNSON E. A. , NORMAND M. D.
Published: August 2006

Compressive creep curves of potato flesh and cheddar cheese were fitted by a modified, four parameter model of the kind J(t) = Ko+ K1t + t/(K2+K3t) where J(t) is the compliance and the K's characteristic constants. The curves were fitted both with and without correction for cross‐sectional area expansion and the nonlinearity of the strain. The fit of the model was comparable to that of the discrete Kelvin‐Voigt model with 4 or 6 constants. The magnitude of the modified model constants was indicative of the general rheological character of the material and the stress dependency of the nonlinear viscoelastic behavior.