bluuebunny/crossref_metadata_2025 huggingface dataset:
APPLICATION OF SCANNING ELECTRON MICROSCROPY TO TEXTURE DEFINITION IN NATURAL AND FABRICATED SHRIMP
Authors: SOO HONG‐MING , DA VIS EUGENIA A. , SANDER EUGENE H.
Published: August 2006

Scanning electron microscopy (SEM) was used to investigate the microstructure of two geographic sources of shrimp, binding matrix agents and their mixtures. Observed SEM microstructural differences were related to the Instron textural characteristics of cooked shrimp patties; microstructure differences were related to more intact and longer myo‐fibrils in the natural shrimp. Slight differences among microstructures were observed in singular matrix agent cooked gels. Observed micro‐structures of shrimp‐matrix agent mixtures showed differences which related to measured textural parameters and matrix agent choice.
NUTRITIONAL AND SENSORY EVALUATION OF MIXTURES OF SOYBEAN (Glycine max L.) AND COMMON BEAN (Phaseolus vulgaris L.), FOR DIRECT USE AS HUMAN FOOD
Authors: SGARBIERI VALDEMIRO C. , GARRUTI RUTH S. , MORAES MARIA A. C. , HARTMAN LEOPOLD
Published: August 2006

The objective of this investigation was to study some acceptability parameters and nutritional improvement of common beans by mixing them with different proportions of soybeans. Difference tests showed that mixtures of 20% soybeans and 80% common beans did not differ from 100% common beans. On the other hand, preference tests (Hedonic scale) indicated practically the same mean value for mixtures with 20, 30, 40 and 50% soybeans. Regarding the improvement of the protein quality (PER), 50% soybeans in the mixture increased the PER value by 65%, while 80% soybeans doubled the PER as compared with the common beans alone.
COLOR CHANGES OF HOT‐HOUSE GROWN TOMATOES DURING STORAGE
Authors: TCHALUKOVA R. , KRIVOSHIEV G.
Published: August 2006

Color changes of hot‐house grown tomatoes stored for periods up to 8 days at temperatures from 6–20°C were investigated. Color was measured by light transmission at two wave lengths (575 and 675 nm) and characterized by a definite color index. A dependence between the color index change, the temperature and the storage time was established. On the basis of this index an instruction for sorting hot‐house grown tomatoes was worked out. By means of this instruction the preferred market maturity of tomatoes can be determined and acceptable differences of tomatoes in one package achieved.
ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS
Authors: VACCAREZZA LUIS M. , CHIRIFE JORGE
Published: August 2006

Analysis of literature data on air drying of foods during the first falling rate period, showed that the thickness dependence of drying rate is somewhat lower than is predicted by Fick's law. An explanation based on heat transfer effects is proposed to explain this “anomaly” and a quantitative model was accordingly developed. The model was tested with experimental data on sugar beet root drying and an excellent agreement was now found between theoretical (Fick's law) and experimental thickness dependence of drying rate.
COMPOSITION OF PAPAYA SEEDS
Authors: CHAN HARVEY T. , HEU RONALD A. , TANG C‐S. , OKAZAKI ERNEST N. , ISHIZAKI STANLEY M.
Published: August 2006

Papaya seeds, which constitute 22% of the waste product from the papaya puree industry in Hawaii, were characterized in a preliminary study to evaluate their possible utilization. Oil was extracted from the seeds, and its fatty acid composition determined. Crude protein and crude fiber contents of the defatted meal were especially high, 40.0% and 48.9%. Benzylisothiocyanate content in the seed oil was 0.56% (w/w), and the benzylglucosinolate content in the seed meal was 1.0 (w/w).
EVALUATION OF PRODUCTS MADE FROM CITRUS PROCESSING PLANT GRADING LINE REJECTS
Authors: BRADDOCK R. J. , KESTERSON J. W.
Published: August 2006

Products were manufactured from cull oranges rejected from processing plant grading lines. Cull fruit juice yields were 20% less than from sound fruit. Frozen concentrate had a detectable stale fruit off‐flavor. Total reducing sugars were 10% higher and vitamin C was 8% lower in the juice from the cull fruit, while color, cloud and viscosity were about the same as in juice from sound fruit. The aldehyde content of cold pressed oil from cull oranges was too low to meet U.S.P. specifications. Dried pulp cattle feed and molasses yields from culls were greater than from sound fruit. Crude protein content of the cull dried pulp was 6.6% and total sugars (reducing and sucrose) of cull fruit molasses was 58%; while the cull orange molasses had a viscosity of over 20,000 c.p.
STUDY ON CASEIN DEGRADATION BY A GAMMA‐RADIATION INDUCED MUTANT OF LACTOBACILLUS BULGARICUS
Authors: SINGH JASJIT , KUILA R. K. , RANGANATHAN B.
Published: August 2006

Results of starch gel electrophoresis of degraded whole casein by a gamma‐radiation induced mutant of L. bulgaricus showed that the mutant degraded whole casein much faster than the parent culture.
PROTEOLYTIC ENZYMES AND THE FUNCTIONALITY OF CHICKEN EGG ALBUMEN
Authors: REGENSTEIN J. M. , GRUNDEN L. P. , BAKER R. C.
Published: August 2006

Egg white was subjected to proteolysis by ficin, bromelin, papain, trypsin and protease; changes in functional properties were monitored. Many of the changes observed were due to the addition of enzyme rather than actual proteolysis (e.g., foam volume increase, foam stability decrease, and angel cake volume increase). The angel cake volume showed a further increase with proteolysis; however, off‐flavors were also noted. In experiments with ficin and bromelin, proteolysis by both enzymes decreased the coagulum strength while only ficin decreased the amount of noncoagulable protein.
RECOVERY OF BETALAINES FROM RED BEETS BY A DIFFUSION‐EXTRACTION PROCEDURE
Authors: WILEY ROBERT C. , LEE YA‐NIEN
Published: August 2006

A continuous counter‐current diffusion apparatus was used for the extraction of betalaines from red beets. The apparatus was used with an incline of 4.0° and 4.5° and was operated at temperatures from 70‐74°C. The efficiency of water and of citric acid solutions (0.050‐0.125%) to extract betalaines was investigated. The solvent to sliced beet ratios were approximately 1.5/1. Best recoveries of about 71% betanine were found in the more acid systems at 4.5° incline angle. The betacyanine/betaxanthine ratio could be varied and was influenced by temperature and pH of the various processing operations used to produce beet juice powders i.e. diffusion‐extraction, concentration and spray drying.
SOME MATHEMATICAL ASPECTS OF MASTICATION AND ITS SIMULATION BY MACHINES
Authors: PELEG M.
Published: August 2006

If the deformation process of a specimen satisfies the condition: H(t) = g(Ho) ·f(t) (Eq. l), where H(t) is the deformed specimen length at time (t), g(Ho) is a function of the initial length (Ho) only and f(t) a function of time only, then the true strain e(t) and the strain rate e(t) are: e(t) = In f(t) (Eq. 2), and e(t) = [d In f(t)] /dt (Eq. 3). These imply that the stress‐strain (or force‐time) relationship of a homogeneous material is independent of the specimen length and is only determined by the rheological properties of the material and the selected function f(t). If the deformation histories produced in mastication satisfy the condition set by Eq (1) it would provide a partial mathematical explanation to why sensory textural‐rheological properties are not affected by the specimen dimensions in contrast to instrumental parameters obtained by existing testing machines. The construction of machines that provide such straining histories is physically possible (they would not, however, be operated at a constant deformation rate), and there‐ fore it is theoretically possible to obtain instrumental parameters that are dimension independent. The concept is demonstrated with some simplified rheological models and its possible application to food testing evaluated.
PRODUCTION OF AFLATOXINS DURING STORAGE OF GAMMA—IRRADIATED WHEAT
Authors: BEHERE A. G. , SHARMA ARUN , PADWALDESAI S.R. , NADKARNI G. B.
Published: August 2006

A correlation between relative humidity (RH) during storage and moisture content was obtained in wheat subjected to gamma irradiation at 20 krad. The samples were assessed for storage up to 6 months with and without artificial loading of grains with conidia of Aspergillus flavus. The mycotoxin production seemed to be determined by a critical level of moisture in the grain (13%) at RH over 80% at 28°± 2°C. The total aflatoxin produced in the irradiated grains was observed to be lower than in the unirradiated controls. The amount of toxin contained in grains, artificially infected with A. flavus before or after irradiation, did not show appreciable differences. The results, while defining the storage conditions with reference to humidity, did not indicate any alterations in wheat relating to aflatoxin producing potential.
AVAILABLE LYSINE IN HEATED FORTIFIED RICE MEAL
Authors: TSAO TER‐FUNG , FREY ANTHONY L. , HARPER JUDSON M.
Published: August 2006

The objective of the study was to evaluate the effect of thermal processing on available lysine retention in fortified rice meal. Ranges of temperature (115–185°C), moisture (15–20%) and lysine fortification level (2–4%) were used in the investigation. The kinetic constants of degradation were determined, postulating a fist order model. Results indicate that available lysine degradation can be described by the mono‐molecular reaction and the effect of temperature on the reaction rate constant is described by the Arrhenius equation. Results also indicate that moisture level does not have significant effect on the rate constants in the degradation reaction.
TENSILE STRENGTH OF PROCESSED MEATS DETERMINED BY AN OBJECTIVE INSTRON TECHNIQUE
Authors: GILLETT T. A. , BROWN C. L. , LEUTZINGER R. L. , CASSIDY R. D. , SIMON S.
Published: August 2006

Union Carbide has designed an accessory for securing meat slices while tensile strength determinations are being made using an Instron Universal Testing Machine. When compared to pneumatic jaws, the sliceholding accessory (SHA) gave smaller standard deviations, handled larger sample sizes, weakened the sample less and could be used to evaluate a wider range of products. The SHA was successfully used to demonstrate the positive effects of salt, phosphate, and dry skim milk on the binding characteristics of processed meats. In addition, it illustrated the effect of sample storage temperature and slice thickness on tensile strength (g/cm2) of selected meat items. Recommendations are discussed for determining, reporting, and comparing tensile strength values on processed meats.
SOME EFFECTS OF SELECTED PLASTICIZING AGENTS ON THE REVERSIBLE COMPRESSION OF FREEZE‐DRIED COOKED BEEF CUBES
Authors: MORGAN J. P. , FARKAS D. F.
Published: August 2006

Ethanol (95%) and glycerin were found to plasticize freeze‐dried cubes of beef for reversible compression. Both are easily applied and plasticization appears to be rapid and effective. Appearance and texture of the reconstituted, compressed product compared favorably with that of noncompressed product and product plasticized by partial rehydration to 10% moisture; however, the glycerin and ethanol treatments gave a slight off‐flavor. Vegetable oil and trichlorofluoromethane did not provide adequate plasticization. Polar liquids appear to be required for plasticization of dried beef for compression.
COMPUTERIZED COOKING SIMULATION OF MEAT PRODUCTS
Authors: SARKIN RONALD J.
Published: August 2006

A simulation technique for the processing of cooked meat products has been established utilizing computer solutions of empirical mathematical formulae. Parameters used to describe the process are center temperature, degree of pasteurization, extent of organoleptic change (cooking value) and product yields. Results permitted optimization of processing cycles, equipment design, and economic feasibility studies.
POTENTIAL FOR WATER REUSE IN AN EGYPTIAN POULTRY PROCESSING PLANT
Authors: HAMZA AHMED , SAAD SAMIA , WITHEROW JACK
Published: August 2006

The water usage and waste loads were determined for ten unit operations in a modern poultry processing plant in Alexandria, Egypt. Concentrations of 10 wastewater parameters and 9 heavy metals, identification of 12 bacteria and enumeration of both total aerobic and coliform bacteria in the wastewater from these unit operations were determined to evaluate the potential for water reuse. In the scalder, washer and chillers, bacterial counts in the water and on the carcasses were directly related and increased with the length of water usage. Based on the study, countercurrent water use through the chillers and washer was planned after applying renovation measures for grease and bacterial reductions. Compressor cooling water quality was satisfactory for reuse in the scalder.
BIOCONVERSION OF SHELLFISH CHITIN WASTES: PROCESS CONCEPTION AND SELECTION OF MICROORGANISMS
Authors: CARROAD PAUL A. , TOM RAYMOND A.
Published: August 2006

A process was conceptualized for bioconversion of shellfish chitin wastes to single‐cell protein of value in animal or aquaculture feed formulations or to other products. An extracellular chitinase enzyme system obtained by a submerged culture of microorganisms is contacted with the chitin waste, hydrolyzing it to smaller sugar units. The hydrolysate is converted to a marketable product. Experimental results indicate that Serratia marcescens QMB1466 is suitable for use in the proposed process. Hydrolysis of various chitinous waste preparations shows the culture filtrate to be effective in decomposing the substrate. For crude preparations, hydrolysis slows after approximately 40 hr. Colloidal chitin is almost completely dissolved after 60 hr.
EFFECT OF PREPROCESS HOLDING ON THE QUALITY OF CANNED MAINE SARDINES
Authors: SLABYJ BOHDAN M. , TRUE RUTH H.
Published: August 2006

The effect of preprocess holding conditions (3 and 12% brine at 7.2 and 0.6°C) on the quality of canned sardines (Clupea harengus) was examined. The sardines appeared to have a relatively short shelf life and had to be canned within 36 hr when lightly salted (3% brine) and held at 7.2°C. At a lower temperature (0.6°C) and a higher salt concentration (12% brine) the sardines could be held up to 3 days. Low viable bacterial counts detected during storage experiments indicated spoilage not to be primarily due to bacterial activity. Sensory evaluation of the raw sardines could not be used with any accuracy to predict quality of the canned product, because raw sardines, which were still considered acceptable before canning, resulted in an unacceptable product. Of the objective quality tests performed on raw sardines (TMA, TBA, tyrosine and pH) only TMA‐N content appeared to possess high accuracy (P < 0.001) in predicting quality of the canned products.
EFFECTS OF pH, CALCIUM IONS AND ATP ON RIGOR CONTRACTION IN GLYCERINATED RABBIT PSOAS MUSCLE FIBER
Authors: IZUMI K. , ITO T. , FUKAZAWA T.
Published: August 2006

Isometric tension development of glycerinated rabbit skeletal muscle fibers due to rigor contraction in the presence or absence of calcium ions was estimated at varying pHs from 6.2‐9.0. The onset and extent of rigor contraction were faster at alkaline pHs than at acidic pHs. Both of the onset and the extent of rigor contraction became faster and greater respectively as calcium ions in the medium increased from 10−9 to 10−5 M. At a constant pH value of 7.0 and in the absence of calcium ions, alteration in ATP concentrations in a relaxing solution from 5.0‐1.0 mM did not influence the magnitude of the tension developed in rigor contraction.
MECHANISMS OF WATER LOSS OF BOVINE SEMITENDINOSUS MUSCLE DRY COOKED FROM THE FROZEN STATE
Authors: HUNG C. C. , DAVIS E. A. , GORDON J. , DAVIS H. T.
Published: August 2006

The mechanisms of water loss and their relation to muscle shortening were investigated by dry cooking in a controlled environment oven. Air was pumped vertically upward in the oven at a rate of 13.7 m3/hr. Cylindrical muscle samples were cooked at 121°C, 149°C and 177°C. The axes of these samples were in vertical, 45° and horizontal directions with respect to the oven. The muscle fibers were parallel to the axes of these samples. It is observed that total weight loss is almost independent of sample orientation, implying that the draining of fluid by gravity (a mechanism which is believed to be closely related to sample orientation) is not an important mechanism of mass transfer. The main mechanism is possibly fiber shrinkage which squeezes fluid out during cooking. Linear relationships between remaining water content and sample length were observed both before and after protein denaturation. The slopes of these two linear relations are different, suggesting that the way fluid is squeezed out is different before and after protein denaturation. Also, these slopes are almost independent of oven temperature in the 121‐177°C range, suggesting that the remaining moisture content depends primarily on the shortening during cooking of a sample and only weakly on the oven temperature and initial condition (i.e., frozen or frozen‐thawed) of the sample.
HIGH PRESSURE LIQUID CHROMATOGRAPHIC ANALYSIS OF TYRAMINE, PHENYLETHYLAMINE AND TRYPTAMINE IN SAUSAGE, CHEESE AND CHOCOLATE
Authors: KOEHLER P. E. , EITENMILLER R. R.
Published: August 2006

High pressure liquid chromatography in conjunction with paired‐ion chromatography provided a rapid, effective, sensitive tool for studying biogenic amines in food products. In a survey of 61 cheeses, 13 sausages and 10 chocolate samples for tyramine, phenylcthylamine and tryptamine, tyramine was found to be most prevalent and in generally higher concentrations. Tyramine was present in 90% of the cheese and 85% of the sausage samples. Phenylethylamine was found in 38% of cheese and sausage samples while tryptamine occurred in only 18% of the cheeses and 38% of the sausages. None of the amines was detected in the chocolate samples.
GROWTH OF Bifidobacterium bifidum VAR. Pennsylvanicus IN LABORATORY MEDIA SUPPLEMENTED WITH AMINO SUGARS AND SPENT BROTH FROM Escherichia coli
Authors: JAO Y. C. , MIKOLAJCIK E. M. , HANSEN P. M. T.
Published: August 2006

Growth stimulation of B. bifidum var. pennsylvanicus by filter‐ sterilized, unheated amino sugars was studied utilizing an ATCC medium 76 assay system. The order of stimulatory effect was N‐acetylglu‐ cosamine (GlcNAc) > N‐acetylgalactosamine > N‐acetylmannosamine > N‐acetylneuraminic acid. When GlcNAc was heated at 121°C for 15, 30 and 45 min, depression of growth occurred and was directly related to the heat treatment applied. The presence of E. coli B organisms in the assay system did not influence the growth stimulatory effect of the amino sugars on B. bifidum Spent broth, prepared by growth of E. coli B in the assay medium followed by filter sterilization, was found to stimulate the subsequent growth of B. bifidum. The spent broth contained small quantities of amino sugars. E. coli B failed to grow in spent broth prepared from B. bifidum without pH adjustment. Growth of E. coli B was observed when this spent medium was neutralized and fortified with amino sugars, however, without any specific stimulatory pattern attributable to the type of amino sugar.
ISOLATION, CHARACTERIZATION AND ENZYMIC HYDROLYSIS OF PINEAPPLE GUM
Authors: CHENCHIN K. L. , YAMAMOTO H. Y.
Published: August 2006

Pineapple gum was isolated and characterized. The gum was a cold. water soluble neutral polysaccharide composed predominantly of galactomannans. Solutions of pineapple gum formed viscous solutions which tended to foam. Studies on the enzymic hydrolysis showed that some commercial enzymes, specifically pectinases, cellulases and hemi‐ cellulases, were effective in degrading pineapple gum.
EFFECT OF WATER ACTIVITY ON NUCLEASE PRODUCTION BY Staphylococcus aureus
Authors: KAMMAN J. F. , TATINI S. R. , LABUZA T. P.
Published: August 2006

The effect of aw and three polyol humectants, glycerol, propylene glycol and butylene glycol on the production of heat‐stable staphylococcal nuclease by S. aureus 196E was examined. Nuclease enzyme activity as detected by the DNA‐agar‐diffusion technique was related to the growth pattern in various test conditions. Of the conditions tested, 20% glycerol (0.95 aw), 10% proplyene glycol (0.97 aw), and 10% butylene glycol (0.98 aw) were shown to result in a reduced rate of nuclease production per unit cell, when compared to conditions of higher water activity.
GAS‐LIQUID CHROMATOGRAPHIC DETERMINATION OF CARBON DISULFIDE IN SHIITAKE MUSHROOM (Lentinus edodes)
Authors: TOYODA MASATAKE , SUZUKI HIDEYO , ITO YOSHIO , IWAIDA MASAHIRO
Published: August 2006

A simple, rapid chromatographic procedure for the determination of carbon disulfide in shiifake mushrooms was developed. The method involves homogenization of dried mushroom, followed by distillation of the homogenate in the presence of acetone. Carbon disulfide in acetone is determined by GLC with a flame photometric detecting system. The carbon disulfide content in dried mushroom was affected considerably by the pH of homogenation and distillation; 0.02–3.4 ppm of carbon disulfide in dried mushrooms under acidic condition increased to 0.98–72.5 ppm under neutral conditions. The increased carbon disulfide under neutral conditions is purported to be derived from a mushroom component. Therefore, residual carbon disulfide in dried shiitake mushrooms must be determined under acidic conditions of homogenation and distillation. The lower delection limit was 0.025 ppm.
A HIGH PRESSURE LIQUID CHROMATOGRAPHIC METHOD FOR DETERMINING THE STABILITY OF FREE METHIONINE IN METHIONINE‐FORTIFIED FOOD SYSTEMS
Authors: O'KEEFE L. S. , WARTHESEN J. J.
Published: August 2006

A method based on high pressure liquid chromatography was developed to monitor the stability of free methionine in methionine‐fortified food systems. Free amino acids were extracted from a model food system with 10% methanol and were subsequently reacted with dansyl chloride. Reverse phase chromatography was used to separate and quantify the dansyl derivatives of methionine, methionine sulfoxide, and methionine sulfone. In a soy protein‐cellulose model system, the stability of added methionine was influenced by heat, added glucose, and moisture. Conversion of methionine to methionine sulfoxide or sulfone did not take place while heating with exposure to air, with added iron, or under conditions that favored Maillard browning and methionine destruction. Extrusion processing of fortified soy flour caused a 12% loss in free methionine. Methionine oxidation occurred under oxidizing conditions imposed by hydrogen peroxide.
FATE OF AFLATOXIN B2 IN A TWO‐STEP MICROBIAL RECOVERY SYSTEM FOR FOOD INDUSTRY WASTES
Authors: JOHNSON KATHERINE M. , BUSTA F. F.
Published: August 2006

The fate of aflatoxin B2 in a two‐step microbial process for the recovery of single cell protein (SCP) was determined. Bacillus subtilis A was used to hydrolyze a protein‐starch medium for subsequent growth of Lactobacilus acidophilus Farr. Growth of L. acidophilus in the modified medium was 100‐fold greater than in the initial medium. The medium was spiked with 800 ppb aflatoxin, and high pressure liquid chromatography was employed for quantification of residual aflatoxin. Extraction efficiency of the aflatoxin was 72.4%. No differences were noted in the amounts of aflatoxin present after any of the treatments.
AFTEREFFECT OF SUBMERSION IN WATER ON GREENING AND GLYCOALKALOID FORMATION OF POTATO TUBERS
Authors: WU M. T. , SALUNKHE D. K.
Published: August 2006

Treatment with submersion in water prior to light exposure effectively inhibited the light‐induced greening and glycoalkaloid formation of potato tubers of three cultivars tested. The extent of inhibition depended mostly on the duration of submersion treatment up to 20 days and less on the temperature and the cultivar of tubers. Treatment resulted in more inhibition in formation of glycoalkaloid than that of chlorophyll formation. Submersion treatment of potato tubers prior to wounding also inhibited the wound‐induced glycoalkaloid formation of the tuber tissue. Incorporation of low concentration of sodium hypochlorite in the soaking water effectively retarded the microbial population and consequently retarded the microbial decay of potato tubers.
ISOLATION OF NONPATHOGENIC CLOSTRIDIA FROM LIQUID CYCLONE PROCESSED COTTONSEED FLOUR
Authors: GOODWIN STEPHEN D. , CHERRY JOHN P.
Published: August 2006

Liquid cyclone processed cottonseed flour was shown not to be contaminated with Clostridium perfringens, but did contain two culturally similar nonpathogenic microorganisms. Data show that, if cottonseed products are positive for Clostridium perfringens using screening procedures recommended by the Food & Drug Administration, they should be tested further for lecithinase activity, hemolysis of blood agar, gelatin liquefaction, and fermentation of arabinose, mannitol, and xylose to accurately identify the microorganisms.
EFFECT OF COOKING ON VEGETABLE FIBER
Authors: MATTHEÉ V. , APPLEDORF H.
Published: August 2006

Carrots, cabbage, broccoli and okra, raw, short cooked, and long cooked, were analyzed for neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, cellulose and hemicellulose by the detergent systems of analysis and crude fiber (CF) by standard methodology. On a dry weight basis, NDF, ADF, CF and cellulose value tended to increase upon cooking. Lignin and hemicellulose value were not affected. Most change was due to cellulose alone. While cooking changes the amount of fiber value present in vegetables studied, the changes may not be of physiological significance considering the small amounts of fiber present in and consumed from these vegetables.
EFFECT OF TWO HOME CANNING PROCEDURES ON FISH AND SOY PROTEIN QUALITY
Authors: KEYES S. C. , WOLF I. D. , ZOTTOLA E. A. , HEGARTY P. V. J.
Published: August 2006

The effect of two home‐canning pressures on the protein quality of fish and soy (10 psi and 15 psi), was examined using the protein efficiency ratio (PER) technique. The pressures and times used were: lactalbumin, 10 psi for 75 min and 15 psi for 25 min; Northern Pike, 10 psi for 100 min and 15 psi for 45 min; blanched, green soybeans, 10 psi for 60 min and 15 psi for 20 min. All canning procedures were determined to be safe microbiologically. In all proteins tested there was a decrease in protein quality between the unheated control and both heat treatments. No significant difference was observed between the two heat treatments. The use of the shorter 15 psi treatment can be recommended because it has no adverse effect on protein quality, and probably a lesser effect upon losses of other nutrients when compared with the more conventional 10 psi treatment.
IDENTIFICATION AND QUANTITATION OF TRYPTOPHAN AND TYROSINE METABOLITES IN THE BANANA BY LIQUID CHROMATOGRAPHY WITH ELECTROCHEMICAL DETECTION
Authors: KENYHERCZ THOMAS M. , KISSINGER PETER T.
Published: August 2006

In order to understand the origin of numerous metabolites found in human urine following ingestion of bananas, a study of aromatic metabolism in the banana has been initiated. Thin‐layer chromatography and reverse‐phase ion‐pair liquid chromatography with electrochemical detection have been combined to yield specific information about aromatic amino acid metabolites in the pulp and peel of the banana.
IRRADIATION OF ONION POWDER: EFFECT ON MICROBIOLOGY
Authors: SILBERSTEIN O. , GALETTO W. , HENZI W.
Published: August 2006

Increasing dosages of gamma radiation from Cobalt‐60 source resulted in an almost linear reduction of the Aerobic Plate Counts (APC) in onion powder. An average minimum exposure of 900 K‐rads was chosen to achieve reduction in counts to below 25,000 per gram even for powders with high initial counts. Treatment was equally effective in powders of different qualities. Powder in commercial packs (55 gal drums or 5 0‐1b bag‐in‐box) showed the expected reduction in counts; in addition, further significant reductions in counts occurred over a 12‐month storage period. After the initial irradiation treatment coliforms, yeasts and molds were no longer detected.
TEXTURE MODIFICATION OF PROCESSED APPLE SLICES BY A POSTHARVEST HEAT TREATMENT
Authors: LIDSTER P. O. , TUNG M. A. , GARLAND M. R. , PORRITT S. W.
Published: August 2006

Exposure of Spartan apples (Malus pumila Mill) to 38°C for 6 days immediately after harvest resulted in a significant reduction in softening during 4 months cold storage. The heat treatment significantly depressed titratable acidity but did not affect soluble solids levels. After 6 months cold storage the apples were prepared as thermally processed slices in retort pouches which were stored at 37° C for 16 wk before product quality was evaluated. Both shear force determinations and sensory analysis revealed that the postharvest heat treatment resulted in significantly firmer apple slices. Calcium dipping as a preprocess treatment also significantly increased apple firmness but control apple slices with calcium added were only as firm as heat‐treated slices without added calcium. Color of the processed slices was slightly affected by the heat treatment but the flavor was not. The sensory panelists significantly preferred the 38°C postharvest heat‐treated processed apple slices overall.
THE pH OF 107 VARIETIES OF MINNESOTA‐GROWN TOMATOES
Authors: WOLF I. D. , SCHWARTAU C. M. , THOMPSON D. R. , ZOTTOLA E. A. , DAVIS D. W.
Published: August 2006

One hundred seven tomato varieties were grown in three different soil types in Minnesota and evaluated for pH in the underripe, ripe and overripe stages of maturity. The pH of one variety, Ace, exceeded 4.6 in the ripe stage of maturity. The pH of 12 varieties exceeded pH 4.6 in the overripe stage of maturity. Results indicate that the pH of cultivars increases as the tomato matures and that home canners’ should process only slightly underripe and firm ripe tomatoes. The growing location appears to affect the pH of the variety.
SAFFLOWER PROTEIN ISOLATES: FUNCTIONAL PROPERTIES IN SIMPLE SYSTEMS AND BREADS
Authors: BETSCHART A. A. , FONG R. Y. , HANAMOTO M. M.
Published: August 2006

Functional properties of safflower protein isolates (SPI), including nitrogen solubility, foaming capacity and stability, emulsification activity and stability, water and fat binding capacities, and bread baking properties were investigated. Extraction, precipitation, neutralization and drying methods influenced functionality. SPI precipitated at pH 6 was more soluble at acidic pH values and performed more favorably in wheat flour breads than did SPI precipitated at pH 5. The incorporation of 5 and 10% SPI into breads resulted in increases of ≃ 25 and 50% in protein, respectively.
MODIFIED GAS ATMOSPHERES AND CHANGES IN BEEF DURING STORAGE
Authors: SEIDEMAN S. C. , SMITH G. C. , CARPENTER Z. L. , DUTSON T. R. , DILL C. W.
Published: August 2006

Beef steaks (n = 140) were assigned to treatments which included vacuum packaging and vacuum packaging followed by subsequent injection with gas atmospheres of either 100% O2, 100% CO2 or 100% N, Steaks were then stored for periods of 7, 14, 21 or 28 days at 1–3°C. At the termination of each storage period, data were collected which included gas composition inside packages, percentage weight loss, surface discoloration, pH, psychrotrophic microbial counts and protein solubility. An atmosphere initially containing 100% CO2 appears to be a viable alternative to the use of vacuum packaging. After 3 days of retail display, steaks stored in an atmosphere initially containing 100% CO2 generally had lower psychrotrophic counts and less surface discoloration than steaks which were initially stored in vacuum packages. CO2 may bind to meat proteins decreasing their ability to hold moisture and to bloom rapidly. The use of a 100% N2 atmosphere does not seem useful except for its ability to minimize weight losses.
ACCEPTABILITY OF SELECTED MUSCLES FROM POOR CONDITION AND REALIMENTED CULL RANGE COWS
Authors: DRYDEN F. D. , MARCHELLO J. A. , TINSLEY A. , MARTINS C. B. , WOOTEN R. A. , ROUBICEK C. B. , SWINGLE R. S.
Published: August 2006

Carcasses from cull range cows 3–10 years of age were utilized in two separate trials to: (1) establish the influence of animal age on the quantity, composition and tenderness of eight muscles, and (2) to determine the effects of realimentation on the tenderness and overall desirability of four selected muscles. Neither animal age or side of carcass influenced (P < 0.05) muscle weight, marbling score or percent intramuscular fat for the Triceps brachii (TB), Supraspinatus (SP), Semimembranosus (SM), Semitendinosus (ST), Biceps femoris (BF), Longissimus (LD), Psoas major (PM) and Gluteus me‐dius (GM). The LD was the only muscle observed to demonstrate a decrease (P < 0.05) in Warner‐Bratzler (WB) shear tenderness for cows between 3 and 10 years of age. Over all age groups, the BF was the least tender (P < 0.05) muscle, while the GM, LD, PM and TB were most tender (P < 0.05) but not different (P gt; 0.05) from one another according to the WB shear. A 16‐member sensory panel revealed that beef from realimented cows was not consistently more acceptable than beef from nonfed animals. Muscles from nonfed cows were, in most cases, judged to be acceptable. In two of four muscles studied. for realimented animals by the sensory panel, fed animals were more tender (P < 0.05) than nonfed animals. The tenderness of the SM muscle from realimented beef was greater (P < 0.05) when cooked at 135°C vs 107°C or 163°C.
OCCURRENCE AND CONTROL OF Salmonella IN FRESHWATER CATFISH
Authors: WYATT LAWRENCE E. , NICKELSON RANZELL , VANDERZANT CARL
Published: August 2006

The incidence of Salmonella was determined in farm‐raised catfish and in their environment. The effect of the processing procedure on Salmonella contamination also was investigated. In addition, domestic and imported retail samples were also examined for Salmonella. Salmonella was isolated from processed farm catfish and catfish pond water. Its source could not be established in that feed, cattle manure, frogs, turtles and crayfish from the ponds were Salmonella‐negative. The detection of Salmonella in catfish and catfish pond water seemed to be enhanced by high stocking densities and water temperatures approaching 26°C. Cross‐contamination may have occurred between the skin and viscera and the finished dressed fish if Salmonella‐positive fish were not processed properly. By changing the processing procedure, the incidence of Salmonella in the finished product was reduced from 48.6 to 0%. Retail samples exhibited a wide range of total plate and coliform counts with a good correlation (0.86 farm‐raised and 0.80 wild) between the two in fresh fish. This correlation was not noted in frozen imported fish (−0.10 for Mexican and −0.0047 for Brazilian). Salmonella was isolated from only 13 of 153 (8.4%) retail samples. The overall food quality and safety of dressed cattish was good.
STORAGE STABILITY OF MECHANICALLY DEBONED SUCKER (Catostomidae) FLESH
Authors: MORRIS D.M. , DAWSON L.E.
Published: August 2006

Mechanically deboned flesh was obtained from suckers (Catostomus commersoni and Catostomus catostomus) harvested from Lakes Michigan and Huron during different seasons of the year. Freshly processed minced flesh was treated with the antioxidants, Tenox A®, Tenox II®, Tenox PC® and FreezCard®. After storage at – 18°C for 1–12 months, samples were analyzed for 2‐thiobarbituric acid (TBA) as an indicator of lipid oxidation. FreezGard was the only antioxidant effective in controlling lipid oxidation. Breaded, precooked and raw patties were treated with FreezGard, a seasoned binder or an edible film. Patties were stored at −18°C for periods up to 10 months. FreezGard was most effective in limiting oxidation (TBA) and resulted in improved flavor and firmness of cooked patties.
EFFECTIVENESS OF IODOPHOR IN THE DESTRUCTION OF Vibrio Parahaemolyticus
Authors: GRAY RODNEY J. H. , HSU DAVID HSAIO‐LIN
Published: August 2006

TWO strains of V parahaemolyticus T‐3765‐l and SB04‐422, were exposed to chlorine and iodophor solutions (laboratory and commercial). The effectiveness of both the chlorine and iodophor treatments was enhanced under acidic conditions. At 20°C and pH 7, the effectiveness of the iodophor was similar to that of chlorine in the destruction of V. parahaemolyticus. The iodophors were superior to chlorine in the destruction of V. parahaemolyticus at 0°C. In general, the prior growth temperature of the organism had little effect on its subsequent survival in either the laboratory iodophor or the chlorine solutions. In a simulated oyster blowing process, the iodophor again proved to be a more effective bactericidal agent than chlorine, and sensory evaluation of oysters exposed to the iodophor solution showed that there was no odor problem associated with such a treatment.
PROTEIN QUALITY OF SPRAY‐DRIED WHOLE MILK AND OF CASEIN IN YOUNG ADULT HUMANS USING A SHORT‐TERM NITROGEN BALANCE INDEX ASSAY
Authors: BRESSANI R. , NAVARRETE D. A. , DE DAQUI V. A. L. , ELIAS L. G. , OLIVARES J. , LACHANCE P. A.
Published: August 2006

Studies were performed to measure the protein quality of spray‐dried whole milk and of casein using a short‐term nitrogen balance index with adult human subjects. Comparative values were obtained using the conventional nitrogen balance assay technique. The quality of the protein was calculated by regression analysis of all nitrogen absorbed to nitrogen retained. The coefficients of regression for milk when the short‐term approach was used were 1.06, 0.97, 0.91 and 0.88. The differences were not statistically significant. With the conventional method, the value obtained was 0.88. The value from the conventional method was not statistically different from those obtained by. the short‐term variation, which has a tendency to give higher values. The coefficient of regression of nitrogen absorbed to nitrogen retained for casein was 0.65. The results also suggested less variation if the nitrogen balances per protein intake are of two days duration, allowing for more representative fecal collections. The results obtained suggest the short‐term nitrogen balance index to be a suitable approach to protein quality evaluation in humans, although we recognize the need to perform additional studies to standardize the technique as much as possible.
REACTION OF NITRITE WITH TRYPTOPHYL RESIDUES OF PROTEIN
Authors: ITO T. , CASSENS R. G. , GREASER M. L.
Published: August 2006

The reaction of sodium nitrite with tryptophyl residues of protein was investigated. A reaction was not observed when native myosin was treated with nitrite at pH 6.0. When denatured myosin was reacted with nitrite at pH 6.0, some response was seen, and at pH 3.0, evidence (although weak) was obtained that tryptophyl residues were nitrosated. Spectrophotometric evidence for nitrosation of tryptophyl residues was obtained when lysozyme was treated with nitrite; the reaction ZBS promoted by low pH, by heat and by increasing concentration of nitrite. We concluded that while the nitrosation of tryptophyl residues in proteins can take place, the conditions in cured meat are such that if the reaction did occur, the amount of product formed would be extremely small.
BLOCKAGE OF PROTEIN ENZYMATIC DIGESTION (CARBOXYPEPTIDASE‐B) BY HEAT‐INDUCED SUGAR‐LYSINE REACTIONS
Authors: HANSEN L. P. , MILLINGTON R. J.
Published: August 2006

TO investigate heat‐induced sugar‐lysine reactions in proteins (Mail‐lard browning) solutions of glucose and poly‐L‐lysine (lysine glucose ratio 1:l) were heated at selected temperatures (101—170° C) as a function of time. Spectra of such solutions exhibit absorbance maxima at 287 nm and 330 nm. Heated‐solutions were incubated with carboxypeptidase‐B at 37°C‐24 hr. Lysine released by this digestive enzyme was almost completely stopped after only 12% of the poly‐L‐lysine‐glucose reaction had taken place. Rate constants and activation energies for the poly‐L‐lysine‐glucose reaction and decrease in peptide bond cleavage were calculated. The application of our basic data to in vivo protein digestion is discussed in terms of nutrition and allergic diseases, such as celiac disease.
LIPID CHANGES DURING PROCESSING AND STORAGE OF SWEET POTATO FLAKES
Authors: ALEXANDRIDIS NIKOS , LOPEZ ANTHONY
Published: August 2006

Changes in fatty acids, lipid classes, and total lipids, during processing and storage of sweet potato flakes were identified and quantified. The extracted and purified lipids were separated by column chromatography into three major classes: neutral lipids, glycolipids and phospholipids. The fatty acids of each class were determined. During processing and storage, the percent of the total lipids decreased significantly. The percent of the unsaturated fatty acids, linolenic and palmitoleic, decreased significantly while the percent of the saturated fatty acids, palmitic and stearic, increased slightly. The decrease in the unsaturation ratio following, the 6‐ and 12‐months storage for sweet potato flakes, suggests the existence of a link between the decrease in unsaturates and the development of off‐flavor and odor.
PROTEIN VALUE OF CANDIDA TROPICALIS ATCC 1369 AND OF CORN RESIDUE USED IN THE PRODUCTION OF THE YEAST
Authors: WANG YUH‐ YUN DA VID , FIELDS M. L.
Published: August 2006

The nutritive values of corn meal, corn residue and yeast were measured by total ammo acids (chemically measured), available lysine, methionine and tryptophan (measured microbiologically), and relative nutritive value (measured with Tetruhymena W). Male rats were fed corn, C. tropicalis, corn residue and mixtures of corn and C. tropicalis and corn residue plus C. tropicalis. C. tropicalis, corn residue, and corn residue plus C tropicalis were enriched with limiting amino acids and fed. Enriched feeds produced better growth (better protein quality) than the nonenriched feeds in both rats and Tetruhymena.
CHANGES IN SHEAR MODULUS, ULTRASTRUCTURE AND SPIN‐SPIN RELAXATION TIMES OF WATER ASSOCIATED WITH HEAT‐INDUCED GELATION OF MYOSIN
Authors: YASUI TSUTOMU , ISHIOROSHI MAKOTO , NAKANO HIROSHI , SAMEJIMA KUNIHIKO
Published: August 2006

Gelation of myosin in 0.6M KC1 at pH 7.0 and 6.0 during heating at various temperatures between 25–70°C was quantitatively measured by a simple shear modulus tester devised in our laboratory. Shear modulus data indicated that gelation occurs with a stepwise elevation of temperature from 30–60°C. Heat‐treatment of the protein solution remarkably influenced the structure and water mobility in the system. Myosin gel formed by heating had a micro‐network structure, which was not‐present in the original myosin solution. The myosin gel had a slower value of spin‐spin relaxation time compared to that of the original untreated sample, suggesting that the water mobility in the gel system was somehow restricted. The heat‐induced gelation of myosin may be the result of the development of a three dimensional network structure which holds water in a less mobilized state.
INSECTICIDE INHIBITION OF GROWTH AND PATULIN PRODUCTION BY Penicillium Urticae
Authors: DRAUGHON FRANCES A. , AYRES JOHN C.
Published: August 2006

Experiments were undertaken to evaluate the effect of insecticides from selected chemical groups on growth and patulin production by P. urticae at a concentration of 1, 10 and 100 mg/liter(ppm). The organophosphate insecticides Naled and Dichlorvos inhibited patulin production by 100 and 89%, respectively, at the 100 mg/liter concentration. Variable inhibitory activities were ascribed to the organophosphate insecticides Malathion and Diazinon® which inhibited patulin production by O‐52% at the 100 mg/liter concentration. The carbamate insecticides Landrin® and Sevin® inhibited patulin production by 85 and 100% and completely inhibited sporulation at the 100 mg/liter concentration; however, they did not inhibit growth of P. urticae significantly. Inhibition of growth and sporulation by other insecticides varied and was not significant at the 1 and 10 mg/liter concentration.
VARIETAL DIFFERENCES IN COLORANT PROPERTIES AND STABILITY OF RED BEET PIGMENTS
Authors: SAPERS G. M. , HORNSTEIN J. S.
Published: August 2006

Samples of 48 beet cultivars were screened for differences in pigment content and stability. Large differences were found between cultivars in betacyanine content and in the proportion of betacyanines and betaxanthines. Extensive variability in pigment content was seen within samples. The thermal stability of betacyanines in diluted beet juice at 100°C was not subject to varietal effects. Differences in betacyanine stability at 25°C between cultivars were significant at the 0.10 level, but not at 0.05. Betacyanines were less stable at pH 3 than at pH 5 and were highly light sensitive. Betaxanthines were similarly affected by pH and light; betaxanthines were much less stable than betacyanines at 25°C.
EXTRACTIVE FRACTIONATION OF BETALAINES
Authors: BILYK ALEXANDER
Published: August 2006

A fractionation procedure, based on extraction with acidified ethanol, was developed for the separation of betalaine pigments in beet juice powder. Extraction of lyophilized fresh beet juice with boiling 95% ethanol and subsequent chilling of the extract to −25°C yielded two fractions: an orange precipitate containing betaxanthines and a yellow pigment obtained from the filtrate. Three additional extractions of the beet juice powder residue were carried out at room temperature with 95% ethanol containing 1.0, 0.6 and 0.4% HCl, respectively, and the resulting fractions were combined. This extract contained mainly the betacyanines. This procedure achieved rapid and satisfactory separation of the principal constituents of betalaine, comparable to other more complex methods. Fractions were analyzed by thin‐layer chromatography (TLC) on cellulose‐coated plates developed sequentially with solvent mixtures consisting of ethanol, isopropanol, water and HCl.
DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS
Authors: FAVETTO GUILLERMO , CHIRIFE JORGE , BARTHOLOMAI GUALTERIO
Published: August 2006

The determination of moisture content in glycerol infused intermediate moisture beef was studied. The results obtained in this work confirmed that usual gravimetric procedures (oven or vacuum oven) for determinating moisture content may give erroneous results because of evaporation of glycerol, the magnitude of the error depending on the operating conditions. A low‐temperature oven drying procedure is proposed, which allows the gravimetric determination of moisture content in glycerol‐containing intermediate moisture beef.
SPORICIDAL ACTIVITY OF HYDROGEN PEROXIDE AND IODOPHOR ON THE SPORES OF Clostridium sporogenes
Authors: CHUNG KING‐THOM , RICE STEPHEN L. , WILSON PAUL W. , NELSON PHILIP E.
Published: August 2006

This study was carried out to determine the combined sporicidal effects of relatively low concentrations of hydrogen peroxide and iodophor on the spores of Closfridium sporogenes. Such treatments may be useful in sterilizing bulk storage tanks. The spores were dried on epoxy coated penicylinders and were treated with 1, 3, 5 or 10% hydrogen peroxide for 1 or 2 hr at 15° or 50°C followed by a prolonged treatment with iodophor (25 ppm). The data indicate that at 15° C, treatment with 5% hydrogen peroxide alone would not produce sterility; however, when this treatment was followed by an iodophor soak for 24 hr, sterility was obtained.