bluuebunny/crossref_metadata_2025 huggingface dataset:
DEVELOPMENT, ACCEPTABILITY, AND PROXIMATE ANALYSES OF HIGH‐PROTEIN, RICE‐BASED SNACKS FOR THAI CHILDREN
Authors: SIEGEL A. , LINEBACK D. R.
Published: August 2006

High‐protein snack items, primarily deep‐fat fried, were developed for Thai children. Four snack formulations were prepared by adding high‐protein ingredients to a rice base (66‐68% dry basis): 32% full‐fat soy flour; 26% full‐fat soy flour plus 5% ground, whole sesame; 26% full‐fat soy flour plus 5% fish protein concentrate (FPC); or 29% soy protein concentrate. The snack items were produced as dehydrated pieces and deep‐fat fried to produce crispy chips, except for an extrusion‐cooked, puffed curl that contained 29% soy protein concentrate. Acceptability of the samples was tested with 198 first‐grade children at two schools. A five‐point hedonic scale corresponding to facial expressions [very happy (5.0) to very sad (l.0)] was used to rate acceptability. Average scores for the snacks were from 3.6‐4.8. The protein‐enriched rice snacks scored significantly higher (P < 0.01) than one commercially‐available (control) snack, and were comparable to a second commercially‐available snack. Subjective evaluations of snacks stored 3 or 6 months indicated no significant changes in acceptability. Protein contents of the new snacks ranged from 17.2‐24.6% (dry basis). Costs per unit protein were substantially lower than those of the commercially‐available control snacks.
A GAS CHROMATOGRAPHIC PROCEDURE FOR THE DETERMINATION OF ORGANIC ACIDS AND REDUCING SUGARS IN FERMENTING CUCUMBER JUICE
Authors: MARSILI RAYMOND T.
Published: August 2006

A simple gas chromatographic technique was developed for the quantitative determination of organic acids and reducing sugars in fermenting cucumber juice. Acids and sugars were simultaneously chromatographed as their trimethylsilyl derivatives with no prior fractionation reqdired. A 3% OV‐17 column provided resolution of acids, sugars and trimethylsilylimidazole, the silylating agent and solvent. Accurate quantitation of fructose and glucose consumption and lactic acid production were qbtained for cucumber juice samples fermented byLactobacihs plantarumculture. The average and range of the average deviations of duplicates for all samples tested were ±0.015% and 0.001–0.045%, respectively. A study on the recovery of added acetic acid, lactic acid, glucose, and fructose was conducted with an average % redovery of 98.4% and a range of 95.2–101.1%.
The Basis of Quality in Muscle Foods THE BAStS OF COLOR IN MUSCLE FOODS
Authors: GIDDINGS G. G.
Published: August 2006

The basis of color in hemè‐pigmented muscle food of mammalian, avian and marine origin resides in the physiocochemical/electromagnetic properties of the oxygen‐carrying heme protein, myoglobin. This paper is a discussion of literature pertaining to the underlying nature and properties of myoglobin and its derivatives that are responsible for the color of fresh, cured and cooked‘red’meat. Factors governing fresh and cured meat color stability and the nature and causes of undesirable changes are also explored. In doing so an attempt is made to interrelate structure, including electronic, with properties.
The Basis of Quality in Muscle Foods RECENT DEVELOPMENTS IN THE FLAVOR OF MEAT
Authors: CHANG STEPHEN S. , PETERSON ROBERT J.
Published: August 2006

Techniques involved in the study of volatile flavor compounds of cooked meat, including isolation of the volatile flavor compounds, fractionation of the isolated volatiles by gas chromatography and identification of the pure gas chromatographic fractions by infrared and mass spectrometry are reviewed. The volatile compounds identified to date, as components of cooked meat, such as boiled beef and roast beef, are reported. The importance of heterocyclic compounds containing oxygen, nitrogen and sulfur in the ring and pyrazine compounds to the flavor of meat are discussed with their possible mechanisms of formation. The possible use of high pressure liquid chromatography for the fractionation of the less volatile flavor compounds in cooked meat and the many difficulties of this technique are reviewed. The deterioration of flavor during storage and processing as caused by the qualitative and quantitative changes of flavor compounds are discussed with detailed information on the change of flavor compounds during the retorting of beef stew.
SHORT‐TERM TRANSOCEANIC SHIPMENTS OF FRESH BEEF
Authors: MARRIOTT N. G. , SMITH G. C. , HOKE K. E. , CARPENTER Z. L.
Published: August 2006

Two refrigerated (0 to −1°C) vans containing polyvinyl chloride film (PVC) wrapped OI vacuum packaged (VP) beef cuts were monitored from Richmond, Calif. to Honolulu, Hawaii. One van had a normal (ambient air) atmosphere; the other van had a modified (60% CO2, 25% O2, 15% N2) atmosphere. Neither packaging system nor van atmosphere affected (P < 0.05) appearance of cuts evaluated 5–6 days after packaging. However, VP cuts evaluated 7–9 days after packaging were superior (P > 0.05) in appearance traits to PVC cuts in 6 of 10 comparisons of cuts in normal atmosphere vans and in only 1 of 10 comparisons of cuts in modified atmosphere vans. Use of a modified atmosphere decreased (P > 0.05) microbial growth on cuts shipped and/or stored for 7–9 days. Neither packaging method nor van atmosphere affected (P < 0.05) weight losses during transit and storage. Cuts with high levels of terminal vacuum were superior (p > 0.05) to those wrapped with PVC film in: freedom from surface discoloration (5–9 days), overall appearance (5–9 days), bacterial counts (7–9 days), and trim losses (7–9 days). Vacuum packaged cuts which were leakers (no terminal vacuum) did not differ from those wrapped with PVC film in any appearance trait (5–9 days) but sustained increased (P >0.05) purge loss after 5–6 days of transit‐storage. Short interval (5–6 days) transoceanic beef shipments can be consummated with acceptable product condition in normal atmosphere vans and wrapped in PVC film; if longer transit‐storage periods (7–9 days) prior to cutting are anticipated, cuts should either be vacuum packaged or wrapped with PVC film and shipped in modified atmosphere vans.
EFFECT OF CHEMICAL AND PHYSICAL TREATMENTS ON RANCIDITY DEVELOPMENT OF FROZEN MULLET (Mugil cephalus) FILLETS
Authors: DENG J. C. , MATTHEWS R. F. , WATSON C. M.
Published: August 2006

Approximately 30 million pounds of mullet are harvested annually in Florida. However, mullet has only limited economic value compared to other commercially valuable fish species which in part is due to the poor stability of the flesh during storage. The instability of mullet flesh during storage has been attributed mainly to the development of oxidative rancidity. The purpose of this study was to retard rancidity development in the stored mullet fillets by chemical and physical treatments. The mullet fillets were dipped for 1 min in the following antioxidant solution, mono‐tertiarybutylbydroquinone (TBHQ), disodium ethylene‐diaminetetraacetate (Na2EDTA) and ascorbic acid, singularly or in various combinations. Each antioxidant and their combinations retarded rancidity development in the stored mullet fillets. The chemcial tests (peroxide value and TBA number) indicated that ascorbic acid alone or in combination with TBHQ or Na2 EDTA was more effective than other antioxidant treatments. Vacuum packaging in combination with anti‐oxidants improved rancidity control over antioxidant treatments alone. Based on the chemical measurements rancidity development is retarded best by treatment with the antioxidants ascorbic acid and/or TBHQ in combination with vacuum‐packaging.
EFFECT OF FREEZING AND FROZEN STORAGE ON SALT PENETRATION INTO FISH MUSCLE IMMERSED IN BRINE
Authors: DENG J. C.
Published: August 2006

Salting is a processing treatment used either to provide a salty flavor or to impart storage stability by decreasing water activity. Optimum salt content can enhance overall flavor acceptability and is a major factor in safe preservation of smoked fish. In this study, rate of salt penetration into fresh or frozen and then thawed fish muscle was studied by dipping mullet fillets in brine. Salt penetration curves resemble a first order change [X = C(l ‐ e−kt)]. Initial salt penetration rate (g salt/g sample/ min) and rate constant (min−1) increased respectively from 0.006 and 0.018 for fresh fish to 0.014 and 0.029 after freezing (frozen for 1 wk), then decreased to 0.011 and 0.025 after 3 wk of frozen storage, and leveled off at 0.009 and 0.018 from 5–9 wk of storage. The change in salt penetration rates closely followed changes in extractable actomyosin in muscle, indicating a dependence of the change on the degree of denaturation of fish muscle proteins. The effects of brine concentration and frozen storage on water transfer were also studied. Water migrated from the brine into the flesh if fresh mullet fillets were dipped in brine at concentrations up to 15%. When the brine concentration was 20% or higher, the water migated from fish muscle to the brine. However, after 2 months frozen storage, fish muscle gained water if dipped in brine of 20% or below and lost water when the brine was 25% or higher.
SAFETY EVALUATION OF AN ENZYMATIC FISH PROTEIN HYDROLYSATE: 10‐MONTH FEEDING STUDY AND REPRODUCTION PERFORMANCE IN RATS
Authors: BALLESTER D. , YÁÑEZ E. , BRUNSER O. , STEKEL A. , CHADUD P. , CASTAÑO G. , MONCKEBERG F.
Published: August 2006

Weanling rats were fed an enzymatic fish protein hydrolysate (EFPH) at 10, 20 and 30% protein levels for 40 wk. Control animals were fed casein at 10% protein level. At 12, 24 and 40 wk, animals of each group were killed to determine hemoglobin cone, hematocrit, total red blood cells count and total and differential white cells count and for histological study. Experimental animals showed higher growth rate when compared to the controls. Hematological and histological studies showed no abnormalities. Fertility was studied in another group of animals and was found comparable to that of the controls. Litter sizes were similar and birth weights were normal in all groups except in the 10% EFPH, in which it was lower. Growth curves in this second generation were significantly higher in animals on 20 and 30% EFPH protein: at 15 days of age they reached the same weight as controls and 10% EFPH groups at 20 days. Results confirm the high quality and safety of this fish protein hydrolysate and open the possibility of using it to supplement the protein intake in developing countries.
QUANTITATIVE EVALUATION OF Rubus FRUIT ANTHOCYANIN PIGMENTS
Authors: TORRE LOUIS C. , BARRITT BRUCE H.
Published: August 2006

The distribution of individual anthocyanin pigments in the fruits of 43 Rubus clones was determined by TLC and densitometry. Quantitative estimates of anthocyanin pigments were based on absorbance at 533 nm. The fruit of all red and black raspberries and blackberries contained cyanidin 3‐glucoside. Some blackberries also contained cyanidin 3‐rutinoside. Cyanidin 3‐rutinoside and cyanidin 3‐glucosylrutinoside were also present in most red raspberries. Cyanidin 3‐sophoroside was present only in red raspberry and red raspberry hybrids while cyandin 3‐sambubioside and cyanidin 3‐xylosylrutinoside were found only in black raspberries. R. crataegifolius, R. morifolius, R. illecebrosus and R. parviflorus each contained pelargonidin glycosides as major pigments. Black raspberry had the highest anthocyanin content, over 200 mg/100g of fruit, and red raspberry had the lowest, less than 60 mg/100g. Blackberry was generally intermediate in anthocyanin content between red and black raspberries.
SURVIVAL OF Clostridium perfringens IN REFRIGERATED AND FROZEN MEAT AND POULTRY ITEMS
Authors: TRAKULCHANG S. P. , KRAFT A. A.
Published: August 2006

Refrigerated and frozen meats and poultry products from a retail source were examined for incidence of Clostridium perfringens vegetative cells and spores. Foods included raw ground beef, beef and pork liver, and precooked frozen beef and poultry items. Inoculated samples were also frozen and stored for various periods up to 42 days at ‐29°C. Survival of C. perfringens spores in frozen food samples and in a bacteriological medium was high, but vegetative cells were virtually eliminated. Thawing at low temperature for 2 days caused further reduction of vegetative cells, but not of spores. Approximately 50% of 32 retail frozen precooked food samples were positive for vegetative cells, and about 15% demonstrated spores of C. perfringens.
CHANGES IN NONVAOLATILE ACIDS OF CONCORD GRAPES DURING MATURATION
Authors: CASH J. N. , SISTRUNK W. A. , STUTTE C. A.
Published: August 2006

Separation by GLC indicated the major nonvolatile acids in Concord grapes to be tartaric and malic with lesser quantities of succinic, citric, quinic and ascorbic acids present. In the less mature fruit, malic acid was present in greater quantities than tartaric acid; however, as the grape berries ripened malic acid was apparently metabolized more rapidly than was tartaric acid so that tartaric became the dominant acid present in the fully ripe fruit.
MIGRATION OF PLASTICIZERS FROM POLYVINYLCHLORIDE PACKAGING FILMS TO MEAT
Authors: DAUN HENRYK , GILBERT SEYMOUR G.
Published: August 2006

The migration of plasticizers used in polyvinylchloride films was investigated. Meat and meat/fat mixtures were covered with film placed between glass plates and stored at 4 ± 0.5°C. At predetermined storage times, samples were extracted, extracts saponified, and alcoholic constituent of plasticizer determined by gas chromatography. In, the case of di (2‐ethvlhexyl) adipate. UP to 23.5 mg/dm2 migrated to the high fat meat. The migration to iower fat contents meat Gas proportionally lower.
THE ROLE OF THE SPECIMEN DIMENSIONS IN UNIAXIAL COMPRESSION OF FOOD MATERIALS
Authors: PELEG M.
Published: August 2006

The role of the specimen dimensions in uniaxial compression tests was evaluated by simplified rheological models. These indicated that if the rheological behavior can be represented by a model that contains fracture elements the shape of the stress‐strain would depend on the specimen length. The analysis also indicates that mechanical measurements of foods may not be theoretically comparable if the tests are performed at distinctly different conditions with regard to the specimen dimensions, the level of the deformation and its application rate.
EFFECT OF METHOD OF COMMlNUTlON (FLAKE‐CUTTING AND GRINDING) ON THE ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIES
Authors: RANDALL C. J. , LARMOND ELIZABETH
Published: August 2006

Grinding and flake‐cutting were compared as methods of comminuting meat for hamburger patties. Drip after thawing, cooking losses and bacterial counts of the patties were similar. Trained sensory panels found that the ground patties had a finer grind, were more tender, less rubbery, and were more juicy and greasy than the flake‐cut product. No differences were found in appearance, flavor and “doneness.” A consumer panel found the patties made by both methods acceptable with a significantly higher score being given to the ground patty. The results indicate that some of the desirable characteristics, primarily those related to textural properties, which flake‐cutting contributes to a steak‐like product are not required in a beef patty or hamburger‐type product.
EVALUATION OF BROWNING POTENTIAL IN AVOCADO MESOCARP
Authors: GOLAN A. , SADOVSKI A. Y. , KAHN VARDA
Published: August 2006

The browning potential of avocado fruits of the Fuerte and Lerman cultivars was determined in fruits which were cut and exposed to air at 20°C. Analyses of the changes in tristimulus color parameters showed that the total change in color as defined by δE depends mostly on the change in lightness (δL) which has a linear relationship to exposure time of 210 min. The browning potential of Fuerte was much greater than the browning potential of Lerman and in both cultivars it was greater at the distal (blossom) ends compared with the proximal (stem) ends of the fruits. It was also found that the browning potential is dependent on the length of the storage period after harvest and an increase which roughly corresponded to the climacteric was observed.
PRESSURE‐HEAT TREATMENT OF POST‐RIGOR MUSCLE: OBJECTIVE‐SUBJECTIVE MEASUREMENTS
Authors: RATCLIFF D. , BOUTON P. E. , FORD ANNE L. , HARRIS P. V. , MACFARLANE J. J. , O'SHEA J. M.
Published: August 2006

Instron compression, Warner‐Bratzler peak shear force and adhesion measurements, together with subjective assessments, have been used to determine the effectiveness of a pressure‐heat treatment in improving the tenderness of post‐rigor muscles widely varying in connective tissue content. Both shear force and compression values were decreased by the treatment, the effect being greater on peak shear force values. It had little or no effect on adhesion values, which reflect connective tissue strength. The juiciness of the pressure‐heat treated samples was significantly less than that of the controls. It was shown that although peak shear force values were considerably reduced, the tenderness of the treated samples was limited by connective tissue toughness.
EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON THE PROPERTIES OF WIENER‐TYPE PRODUCTS
Authors: SOFOS J. N. , NODA IZUMI , ALLEN C. E.
Published: August 2006

The effects of different soy proteins and levels of these were studied in finely comminuted wiener‐type products. Lean, skeletal beef muscle, pork backfat, textured soy protein (TSP) and soy protein isolate (SPI) were the main raw ingredients. TSP, when substituted for lean meat at levels greater than 25–30%, on a hydrated (1:2) basis, resulted in emulsion instability and texture softening of product formulated at 30% fat. SPI improved emulsion stability of mixtures high in TSP and fat, but had only a slight positive effect on texture. No differences in composition, cooking losses, peelability and skin formation were found in different soy‐lean combinations containing 30% fat. Flavor or treatments with high levels (more than 25%) of soy was improved by using different seasoning mixes, Forty to forty‐five percent lean beef, with 30% fat, was found adequate for acceptable color intensity of the cooked product. After processing, products with increasing levels of soy in the formulation had higher residual nitrite levels.
ALTERATION IN THE RATIO OF α‐ TO β‐LACTOSE CO‐CRYSTALLIZED FROM ORGANIC SOLVENTS
Authors: OLANO AGUSTIN , BERNHARD RICHARD A. , NICKERSON THOMAS A.
Published: August 2006

Crystallization of lactose from alcohols and mixtures with dimethyl sulfoxide (DMSO) was studied. The effect of solvents, moisture, pH and temperature on the mutarotation equilibrium of lactose also was investigated. Equilibrium was attained in supersaturated alcoholic solutions in a reasonable period of time when solutions were prepared at refluxing temperatures or where acid or basic medium was present. Quantitative measurement of the anomers produced by these treatments was by GLC. The α/β ratio in the crystals obtained from the solutions in most cases approximated 3α‐lactose/2βlactose which was shown by infrared spectra to be equivalent to a simple mixture of the two anomers.
TEMPERATURE DEPENDENCE OF HYDRATION RATE AND EFFECT OF HYDRATION ON THE COOKING RATE OF DRY LEGUMES
Authors: QUAST D. G. , da, VA SIL S. D.
Published: August 2006

Dry beans and peas are commercially hydrated for 12–16 hr at room temperature prior to processing. Hydration is usually considered necessary to decrease cooking times and increase the drained weight. However, the process also causes the loss of soluble solids and growth of microorganisms. The rate of moisture absorption of legumes was determined at temperatures ranging from 5–40°C by the method of weight gain. The times required to reach specified degrees of hydration were obtained. The z‐values for the rate of hydration were constant in only some of the products over the temperature interval studied. Hydration prior to cooking did not decrease significantly the cooking times. The z‐values for cooking of the hydrated beans and those cooked without prior hydration were similar. Hydration prior to cooking gave a significantly higher drained weight than without hydration for peas. Hydration had no effect on the drained weight of black beans.
INVESTIGATIONS OF A RAPID METHOD FOR MEAT TENDERNESS EVALUATION USING MICROWAVE COOKERY
Authors: HOSTETLER R. L. , DUTSON T. R.
Published: August 2006

In an effort to reduce the time spent in making objective measurements of meat tenderness, 1.2 × 1.2 × >2.0 cm long strips of longissimus and semimembranosus muscle were cooked in a microwave oven and sheared with a Warner‐Bratzler shear device without further preparation. Shear force values thus obtained correlated significantly with shear force and sensory panel scores obtained on broiled steaks from the same muscles. The mean shear force values were higher for the microwave strips than for the broiled steaks but the standard deviations for shear force were similar for both methods of preparation. These results indicate the feasibility of using microwave cooking to reduce the time required for meat tenderness evaluations.
UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI
Authors: JOSEPH A. L. , BERRY B. W. , CROSS H. R. , MAGA J. A.
Published: August 2006

Cooked salami possessing 0, 10, 20 and 30% levels of mechanically deboned beef (MDB) was evaluated at 0, 14, 28, 42 and 56 days of salami storage at 6°C. A consumer panel, a descriptive attribute panel and a flavor profile panel found less desirable flavor, juiciness, tenderness and texture scores in salami containing 20 and 30% levels of MDB. Flavor profile panel results indicated higher aroma and flavor intensities and more rancid flavors, with increased level of MDB and length of storage time. Microbial counts, penetration and compression values increased as a function of storage time with the exception of 30% MDB salami, while Instron measurements reflected greater tenderness with increased substitution of MDB into the product.
EFFECTS OF SODIUM BICARBONATE BLANCH ON THE RETENTION OF MICRONUTRIENTS IN SOY BEVERAGE
Authors: BANKHEAD R. R. , WEINGARTNER K. E. , KUNTZ D. A. , ERDMAN J. W.
Published: August 2006

Soy beverage was prepared with a tap water or 0.25% sodium bicarbonate blanch. Retentions of vitamins B1, B6, niacin, pantothenic acid, folacin and the amino acids lysine, methionine and tryptophan were determined from samples taken after various process steps. The results indicate that bicarbonate blanch reduces the retention of most of the B vitamins but slightly increases the retention of tryptophan in the soy beverage. More than 50% of niacin, pantothenic acid and vitamin B6 was lost in the blanch water, irrespective of treatment. Reuse of blanch water in latter stages of the soy beverage process could result in 95% or more recovery of all measured nutrients, with the exception of thiamine.
COMPUTER CALCULATION OF THERMAL PROCESSES
Authors: TUNG M. A. , GARLAND T. D.
Published: August 2006

A series of computer oriented procedures was developed to facilitate the rapid handling of heat penetration data while providing estimates of the process time required to achieve a specified lethality at a single point within the product for a particular product, container size, fill and processing conditions. Accepted thermobacteriological equations were employed with variation in the heating rate used to establish confidence limits on processes. This statistical approach was considered more pragmatic than the traditional use of the slowest or mean single value of the heating rate in sterilization calculations while the amount of heat penetration data necessary for process determination was minimized. Varying computer program versions permit the application of these process determination procedures to high or low acid products that are convection or conduction heating providing they exhibit single or broken straight‐line heating curves.
EVALUATION OF FACTORS INFLUENCING VARIABILITY OF ACIDIFIED CANNED PIMIENTOS
Authors: FLORA L. F. , HEATON E. K. , SHEWFELT A. L.
Published: August 2006

Pimiento peppers were canned at five levels of acidification, two levels of added sugar, three stages of ripeness, three post‐harvest holding periods, and with three organic acids in separate experiments. Sensory evaluation of flavor revealed that although the panelists were able to distinguish differences due to pH, type of acid and sugar addition, there were no preferences shown for any treatments within experiments. Processing, type of acid, ripeness, post‐harvest holding period, acidification technique, and peeling method influenced the amount of acid required to acidify pimientos to a given pH. Acid level and type affected pH and total acidity, pimiento ripeness influenced drained weight and Gardner color values, and ripeness and post‐harvest holding period influenced shear texture of processed pimientos.
REMOVAL OF CARBOFURAN RESIDUES FROM STRAWBERRIES BY VARIOUS WASHES AND JAM PRODUCTION
Authors: ARCHER T. E. , STOKES J. D.
Published: August 2006

Everbearer strawberries containing carbofuran residues were subjected to chemical and physical aqueous washes to determine the removal of the chemical residues. The washed berries were processed into jam and a taste panel evaluated the effects of the treatments on the appearance, flavor and odor of the jam. The loss of total residues as determined by gas chromatographic analyses ranged from 63.1% on unwashed berries to as much as 100.0% on specifically processed samples. The chemical and physical treatments did not adversely affect the appearance, odor or flavor of the strawberry jam.
COMPARISON OF POTENTIAL PATULIN HAZARD IN HOME‐MADE AND COMMERCIAL APPLE PRODUCTS
Authors: LINDROTH SEPPO , NISKANEN AIMO
Published: August 2006

Thin‐layer chromatographic methods were used for the determination of patulin in 166 samples of apple products. A new two‐dimensional method, utilizing benzene‐methanol‐acetic acid as the first developing solution and toluene‐ethyl acetate‐formic acid as the second, was developed for quantification of patulin in apple juice concentrates. The patulin concentrations in other samples were assayed using the conventional AOAC method. Of the 64 lots of apple juice concentrate imported (0.9 million kg), 13 lots (0.2 million kg) contained patulin, at concentrations of 50‐690 μg/L. Of 14 apple flavor lots studied (0.2 million kg), patulin was found in 3 (0.1 million kg), at concentrations of 6‐1770 μg/L. Of 20 samples of home‐made apple juice examined, 8 were found to contain patulin, with concentrations between 30 and 16,400 μg/L. The frequency of occurence of patulin in commercial and home‐made apple juices was 20 and 40% respectively. In home‐made apple jam which had become mouldy during storage, patulin was found to diffuse to all levels of the jam. Ten samples of apples spontaneously affected by mould in the laboratory contained patulin, indicating the abundance of patulin‐producing fungal strains. On the basis of the results obtained the patulin risk in home‐made apple products appears to be greater than in commercial apple products.
RELATIONSHIP OF HYDROXYPROLINE SOLUBILIZED TO TENDERNESS OF BOVINE MUSCLE
Authors: WILLIAMS JULIA RISTER , HARRISON DOROTHY L.
Published: August 2006

Hydroxyproline assay and sensory evaluation were used to study tenderizing effects of two oven temperatures (94°, 149° C) and two end‐point temperatures (70°, 80°C) on top round steaks cooked in oven film bags. Hydroxyproline solubilized during cooking ranged from 1.47‐1.80%, and did not differ significantly between oven temperatures or between end‐point temperatures. Sensory tenderness scores were higher (P 0.01) for steaks cooked to 70° than for steaks cooked to 80° C. With cooking at 94‐80°C hydroxyproline solubilized was related to tenderness score (r = 0.77*) and shear value (r = 0.61). Time the internal temperature of steaks remained between 55° and 60°C was related to hydroxyproline solubilized (r = 0.70), tenderness score (0.86**), and softness score (0.73*).
CO‐PIGMENTATION OF ANTHOCYANINS UNDER PHYSIOLOGICAL CONDITIONS
Authors: SCHEFFELDT P. , HRAZDINA G.
Published: August 2006

Complex formation of anthocyanins with other plant constituents and the resulting color intensification enhances the possibility of their use as naturally occurring food colorants. Anthocyanins representing the four pigment groups characteristic for Vitis species, e.g. malvidin‐3‐glucoside, malvidin‐3‐p‐coumarylglucoside, malvidin‐3,5‐diglucoside and malvidin‐3‐p‐coumarylglucoside‐5‐glucoside in the concentration range 4 X 10‐6 to 4 X 10‐3 M were investigated for complex formation in the presence of the flavonol glycoside rutin (0‐2.4 X 10‐2 M). The experiments performed under conditions similar to those existing in grape juice showed a maximum color intensification of 1000% with malvidin‐3,5‐diglucoside. A 44 nm shift in the absorption maximum was observed concurrently with color intensification. The ability of the investigated anthocyanins to form deeply colored complexes with rutin decreased in the following order: malvidin‐3,5‐diglucoside (1000%), malvidin‐3‐p‐coumarylglucosid‐5‐glucoside (500%), malvidin‐3‐p‐coumarylglucoside (490%) and malvidin‐3‐glucoside (145%).
INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION
Authors: BUCKHOLZ LAWRENCE L. , DAUN HENRYK
Published: August 2006

Fourteen weeks of thermal oxidation of orange oil at 38°C was monitored by gas chromatography and sensory evaluation. Linear regression was used to analyze experimental results. The sensory detection threshold and the recognition threshold showed good correlation with instrumental analysis. This technique can be readily adapted to quality control measures or for predicting the shelf life of oxygen sensitive products.
APPLICATION OF HIGH‐PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS
Authors: TIMBIE D. J. , SECHRIST L. , KEENEY P. G.
Published: August 2006

Boiling water extracts were cooled, centrifuged and injected into a high‐pressure liquid chromatograph. Total alkaloid content among varieties ranged from 24‐50 mg/g defatted cocoa with an average of 37 mg for 10 samples. Theobromine's share of the total ranged from 52‐99%, averaging 87%. Among samples, Criollo had the lowest concentration of total alkaloids, but its caffeine content was highest. Alkaloid accumulation in seeds was greatest near the terminal stage of pod growth, and this extended into the ripening phase. One‐fourth of the alkaloid content of cotyledons was lost during fermentation through migration into the testa and pulp sweatings.
EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELS
Authors: KIM W. J. , RAO V. N. M. , SMIT C. J. B.
Published: August 2006

Low‐ester pectin gels were prepared by acid and a combination of acid and ammonium hydroxide demethylation. The chemical compositional data such as percent esterification, acid amide, free carboxyl, galacturonic acid and apparent molecular weight of the gels were determined. The maximum stress, modulus of elasticity and relaxation time prior to fracture of the low ester pectin gels were evaluated using a universal testing machine. Significant correlations were obtained between (a) relaxation time during fracture propagation and percent esterification; (b) maximum stress and molecular weight; and (c) maximum stress and percent acid amide groups. It was also found that percent acid amide groups in the pectin contributed to the strength of the gels over and above the effect of decreasing percent free carboxyl groups.
EFFECT OF SELECTED PESTICIDES ON GROWTH AND CITRININ PRODUCT
Authors: citrinum Penicillium , DRAUGHON FRANCES A. , AYRES JOHN C.
Published: August 2006

The potential for inhibition of citrinin production by P. citrinum NRRL 5927 was investigated using the pesticides naled, dichlorvos, malathion, pyrethrum, methoxychlor, mevinphos, ethion, diethyl toluene, allethrin, diazinon, trithion, guthion and atrazine. Citrinin was precipitated from culture media and quantitated by TLC and spectrophotometry at 640 nm. A TLC system consisting of precoated Silica‐Gel‐60 plates as the solid phase and ethanol‐ammonia‐H2 0 (80:4:16) as the liquid phase separated citrinin more satisfactorily than other TLC systems previously reported. All pesticides except methoxychlor, atrazine, guthion, diethyl toluamide and trithion inhibited growth and/or citrinin production by >40% at the 100 μg/L concentration. Naled, dichlorvos, malathion, and diazinon inhibited growth and/or citrinin production >75% at concentrations of 100 μg/L.
PURIFICATION AND PHYSICOCHEMICAL PROPERTIES OF β‐GALACTOSIDASE FROM Kluyveromyces fragilis
Authors: MAHONEY R. R. , WHITAKER J. R.
Published: August 2006

β‐Galactosidase was purified to apparent homogeneity from cell‐free extracts of Kluyveromyces fragilis by acetone precipitation, pseudo‐affinity chromatography, hydroxylapatite chromatography and DEAE‐Sephadex A‐50 chromatography. The molecular weight was 201,000 and the partial specific volume was 0.715. No carbohydrate was detected. Electron microscopy indicated a molecular diameter of about 160Å with 9‐10 subunits present. Isoelectric point of the major isozyme was 5.1. The extinction coefficient was 1.58 cm3 mg protein‐1 at 280 nm. The amino‐acid composition was quite different from the β‐galactosidase of Escherichia coli. Enzyme activity was rapidly lost on incubation with p‐chloromercuribenzoate; formation of 5‐6 moles of mercaptide per mole of protein gave complete loss of activity.
ISOLATION OF MYELIN FIGURES AND LOW‐DENSITY LIPOPROTEINS FROM EGG YOLK GRANULES
Authors: GARLAND T. D. , POWRIE W. D.
Published: August 2006

The granules of egg yolk were disrupted with 1.71M sodium chloride and separated into two floating and three sedimenting fractions on ultracentrifugation. The pellicle (FI) and subpellicle (FII) fractions contained most of the granular low‐density material. A minor amount of low‐density lipoproteins was trapped physically within the high‐density matrix of sedimenting fractions. The subpellicle (FII) was particularly rich in myelin figures (MF) and uniformly‐sized granule low‐density lipoproteins (LDLg). Ultrafiltration, dextran sulfate‐lipoprotein complexing and gel filtration techniques were evaluated for their ability to separate these two FII components in the purified form. Electron microscopy was used to assess fraction purity and the structural integrity of the particles. Sepharose 2B gel filtration was considered the best method of isolation.
EFFECT OF FREE AND BOUND CHLOROGENIC ACID ON THE IN VITRO PROTEIN DIGESTIBILITY AND TETRAHYMENA BASED PER OF A CASEIN MODEL SYSTEM
Authors: DRYDEN M. J. , SATTERLEE L. D.
Published: August 2006

The effect of free and bound chlorogenic acid on the in vitro proteolytic digestion and subsequent growth of Tetrahymena pyriformis W on casein was observed. Bound chlorogenic acid caused a small, but real drop, in in vitro protein digestibility of the casein complex, and a significant inhibition in Tetrahymena growth with a resultant low Tetrahymena based PER. Free chlorogenic acid, when added to casein, did not affect its protein digestibility or its Tetrahymena based PER. Because of the severe effect bound chlorogenic acid has on the growth of Tetrahymena, caution should be exercised in the use of this organism in bioassays to measure the protein quality of proteins suspected to contain bound chlorogenic acid.
MOLECULAR WEIGHT ESTIMATE OF POLYPEPTIDE CHAINS FROM STORAGE PROTEIN OF GLANDLESS COTTONSEED
Authors: CUNNINGHAM S. D. , CATER C. M. , MATTIL K. F.
Published: August 2006

About 60% of the protein in cottonseed flour is storage protein. The molecular weights of the major polypeptides that make up the SP fraction were estimated by electrophoresis. Two methods of sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) were used. At least 11 polypeptides are detectable and range from 57,560‐6,100 daltons.
AN APPARATUS FOR COLLECTING VOLATILES AND MAINTAINING A CONSTANT OXYGEN CONCENTRATION
Authors: KENTSTUTZ H. , SILVERMAN GERALD J. , M.SPIRA WILLIAM , LEVIN ROBERTE.
Published: August 2006

An apparatus is described which is capable of controlling oxygen concentrations during the spoilage of ground beef. The apparatus responded sensitively to high and low oxygen demands and could be sanitized.
A GENERAL LETHAL‐RATE PAPER FOR THE GRAPHICAL CALCULATION OF PROCESSING TIMES
Authors: LEONHARDT GUSTAVO FERREIRA
Published: August 2006

A General lethal‐rate paper is proposed in order to represent directly the heat penetration data, whatever may be the Z value and whatever may be the reference temperature. A simple error analysis is carried out to determine the scale size that assures accurate results.
EFFECT OF α‐TOCOPHEROL FORMULATIONS ON THE INHIBITION OF NITROSOPYRROLIDINE FORMATION IN MODEL SYSTEMS
Authors: PENSABENE JOHN W. , FIDDLER WALTER , MERGENS WILLIAM , WASSERMAN AARON E.
Published: August 2006

The effect of novel water dispersible α‐tocopherol mixtures on the nitrosation of pyrrolidine was determined in an oil‐aqueous‐protein model system consisting of oil, water, protein, sodium chloride and sodium tripolyphosphate. α‐Tocopherol dissolved in Polysorbate 20 in ratios of 1:6, 1:1, 1:0.4 and 1:0.2 inhibited nitrosopyrrolidine formation. 500 mg/L of α‐tocopherol was found to be the most effective level.
TEXTURIZED SOY PROTEIN IN BEEF LOAVES: COOKING LOSSES, FLAVOR, JUICINESS AND CHEMICAL COMPOSITION
Authors: CARLIN FRANCES , ZIPRIN YOLANDA , ZABIK MARY E. , KRAGT LINDA , POLSIRI ANUKOOL , BOWERS JANE , RAINEY BARBARA , VAN DUYNE FRANCES , PERRY AIKO K.
Published: August 2006

A collaborative study was made by four laboratories on characteristics of meat loaves as affected by 15 or 30% substitution of texturized soy flour (TSP) obtained from six manufacturers. Increased levels of TSP caused a progressive decrease in total and drip losses. Soy flavor and aroma increased but beef flavor decreased as the level of textured soy flour was increased. Moisture content of raw or of cooked loaves was not affected by soy substitution but percent moisture retention increased as level of TSP increased. Lipid retention in cooked loaves was increased as TSP substitution level was increased. Therefore, although addition of TSP diluted the lipid in the raw loaves, only slight differences occurred between the lipid content of the cooked all beef and soy‐substituted loaves.
PROTEIN EFFICIENCY RATIO AND LEVELS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED POULTRY MEAT
Authors: MacNEIL J. H. , MAST M. G. , LEACH R. M.
Published: August 2006

Three different types of mechanically deboned poultry meat (MDPM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDPM included material from broiler skinless necks (protein 15.3%, fat 7.9%, moisture 76.7%), broiler backs (protein 11.9%, fat 24%, moisture 63.1%), and a combination of skinless necks and backs (protein 13.7%, fat 17.0%, moisture 69.0%). Protein efficiency ratios (PER) were determined for each type using casein as the standard diet. MDPM from skinless necks had an adjusted PER value of 2.65 which was comparable to the standard casein diet. The combination of necks and backs MDPM also resulted in a PER value that was comparable to the standard casein diet. PER values for MDPM from backs were significantly lower possibly due to protein alternation as a result of rancidity. Amino acids, fatty acids, caloric content and selected trace minerals were measured also.
NUTRITIONAL EVALUATION OF BLENDED FOODS MADE WITH A LOW‐COST EXTRUDER COOKER
Authors: JANSEN G. R. , HARPER J. M. , O'DEEN L.
Published: August 2006

A nutritional evaluation was carried out on corn or sorghum blended with soy or cottonseed and processed using a Brady Crop Cooker. Protein efficiency ratios (PER's) and levels of antitrypsin activity and free or bound gossypol were determined. The extrusion process inactivated 52% of antitrypsin activity and resulted in a full‐fat soy flour with corrected PER of 2.0 (casein = 2.5). The PER's for extruded corn‐soy blends (CSB) were comparable to casein. Extrusion reduced free gossypol 68% and yielded a corrected PER for glanded cottonseed for 1.9. However, the PER's of extruded cereal‐cottonseed blends were significantly inferior to CSB, especially at higher extrusion temperatures. The results suggest the utility of this extrusion system in producing low‐cost nutritious blended foods for use in supplemental feeding programs.
SIMPLE METHODS FOR EXTENDING THE SHELF LIFE OF SOY CURD (TOFU) IN TROPICAL AREAS
Authors: PONTECORVO ALDO J. , BOURNE MALCOLM C.
Published: August 2006

Simple methods of preservation are described for extending the shelf life of soy curd (tofu) in rural tropical areas, using available natural resources and appropriate technology. Soy milk made by the boiling water grind method was coagulated with lemon juice to make tofu. Methods studied for extending the storage stability included immersion in aqueous solutions, smoking, and combinations of the above. Changes in acceptability, composition and bacterial load during storage for 5 and 10 days at 24°C and 37°C were measured. The shelf life was successfully extended to 10–15 days without refrigeration by smoking and also by storing in salt brines acidified with lemon juice.
FLUX RESTORATION OF REVERSE OSMOSIS MEMBRANES BY INTERMITTENT LATERAL SURFACE FLUSHING FOR ORANGE JUICE PROCESSING
Authors: WATANABE ATSUO , KIMURA SHOJI , KIMURA SUSUMU
Published: August 2006

A newly developed method for washing membranes and the adhesive strength of mandarin orange juice fouling on reverse osmosis membranes were studied. When the permeation rate decreased, it was restored to more than 90% of its original value by a lateral surface flushing of highly accelerated mandarin orange juice driven by the expansion force of compressed gas. For runs of 4–5 hr duration with 10° Brix feed, the normal operating cycle was 45 min of reverse osmosis concentration followed by a 10‐sec wash. Membranes treated at higher temperature have a more condensed surface from which deposits are easily removed. However, high axial flow rates, which are useful for preventing the fouling on the membrane, actually promote permanent fouling.
STORAGE OF U.S. GRADE AA MAPLE SYRUP IN THE RETAIL PACKAGE
Authors: SENDAK PAUL E. , MORSELLI MARIAFRANCA , BEE DAVID E.
Published: August 2006

Six types of containes for maple syrup were evaluated under three controlled temperatures at four storage intervals. The contenents of each container were analyzed for optical density (color), density, pH, and flavor. If a good quality U.S. grade AA maple syrup, properly hotpacked, is stored no longer than 6 months in the retail container at a temperature of 24°C, quality, as measured by color, density, pH, and flavor, will be maintained in the containers we evaluated. However, in some plastic containers, syrup stored for 9 and 12 months at 24° and 30°C, darkened enough to drop one grade level with a significant deterioration of flavor in one of the containers.
PRODUCTION OF GLUCOSE FROM TAPIOCA (CASSAVA STARCH) AND FARINHA DE MANDIOCA (CASSAVA MEAL)
Authors: LAGES ANA C. A. , TANNENBAUM STEVEN R.
Published: August 2006

Tapioca and farinha de mandioca starches were converted to glucose in a batch laboratory‐scale process by the use of a jacketed, stirred‐tank reactor. Liquefaction or thinning of the starch slurries was carried out with a thermostable, bacterial α‐amylase that is active and stable in starch solutions at temperatures above 100°C. The resulting 2–3% dextrose solutions were cooled to 60°C; the pH was adjusted to 4.8–5.0 and saccharified with low concentrations of a fungal amyloglucosidase. Yields of approximately 100g glucose/100g starting material were obtained after 12–24 hr saccharification for tapioca starch, and after 24–36 hr for farinha de mandioca starch. Rheological problems and potential industrial applications of the processes are discussed.
A STUDY OF “SWEET” FLAVOR IN LAMB PRODUCED BY FEEDING PROTECTED SUNFLOWER SEED
Authors: PARK R.J. , FORD ANNE L. , RATCLIFF O.
Published: August 2006

Cis γ‐dodec‐6‐enolactone [synonym 4‐hydroxydodec‐cisdenoic acid lactone, indexed in Chem. Abs. as dihydro‐5‐(2‐[Z]‐octenyl)‐2(3H)‐furanone (18679‐18‐0) was found in the subcutaneous fat of lambs fed protected sunflower seedcasein. Larger amounts of this lactone were recovered after heating the fat. By extraction and chromatography of the polar lipids, presumptive evidence was obtained that the lactone was generated from a monohydroxydodecenoic acid triglyceride ester. Reducing the degree of protection of the supplement by including an equal amount of unprotected sunflower seed had no significant effect on the resulting lactone flavor in the cooked meat. The feeding of an undried, protected sunflower seed preparation brought about a highly significant reduction in yield of the lactone and in related flavor properties of the meat, compared to the flash‐dried preparation. This implicates the drying process in the development of the sweet flavor defect.
RETENTION OF SYNTHETIC PHENOLIC ANTIOXIDANTS IN MODEL FREEZE‐ DRIED FOOD SYSTEMS
Authors: KIRLEIS A. W. , STINE C. M.
Published: August 2006

The retention of butylated hydroxyanisole (BHA), butylated hydroxy‐toluene (BHT) and mono‐tertiary butylhydroquinone (TBHQ) was investigated in model freeze‐dried systems designed to simulate a high lipid food. Model systems initially containing 400 μg antioxidant/g soybean oil were slowly frozen (‐22°C) or rapidly frozen (‐196°C) as slabs and freeze‐dried for 12.5 or 26.5 hr. respectively. Under these conditions TBHQ was retained to the greatest extent and BHA to a greater degree than BHT. On the average, slowly frozen samples retained 32, 27 and 16% TBHQ, BHA and BHT, respectively, which was about 1.2 times higher than rapidly frozen samples. It was found that the retention of BHA and BHT was greatly influenced by the final moisture content of the freeze‐dried system in the range between 1‐5% moisture. TBHQ retention, however, was found to be less dependent on the final moisture content of the freeze‐dried system over the same moisture range. The effect of extending the normal freeze‐drying time (12.5 hr) of slowly frozen samples on antioxidant retention was determined. When the normal drying time was doubled BHA and BHT were completely removed and TBHQ content was reduced by an additional 19%. Antioxidant retention was interpreted on the basis of current mechanisms to explain the retention behavior of volatile organic substances during freeze drying.
COTTONSEED PROTEIN MODIFICATION IN AN ULTRAFILTRATION CELL
Authors: CUNNINGHAM S.D. , CATER C.M. , MATTIL K.F.
Published: August 2006

Cottonseed storage protein was modified by proteolytic enzymes contained within a semipermeable membrane reactor. An ultrafiltration cell was used as the enzyme reactor vessel. The protein was hydrolyzed by the enzyme and the resulting lower molecular weight peptides (modified protein or hydrolysate) were removed from the reactor through the membrane. Only about 2% of the original protein was removed through the membrane when no enzyme was present. When pepsin and molsin were added to the cell, protein hydrolysis occurred very rapidly. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) was used to monitor hydrolysis. The hydrolysate contained many peptides below 4,000 daltons. Addition of pepsin was shown to precipitate about 4% of the SP and the precipitated protein rapidly clogged the membrane and reduced membrane flux rate. The precipitated protein was insoluble except in strongly alkaline solutions but its formation was shown to be influenced by pH. Use of hollow fibers as the enzyme reactor increased membrane surface area and improved hydrolysate removal from the reactor. Centrifugation of the precipitate was unnecessary with hollow fibers because of the high velocity of retentate through the fibers.