bluuebunny/crossref_metadata_2025 huggingface dataset:
Influence of Postmortem Changes in Bovine Muscle on the Water‐Holding Capacity of Beef. Postmortem Storage of Muscle at Various Temperatures Between 0 and 30°C
Authors: Honikel K. O. , Hamid A. , Fischer C. , Hamm R.
Published: August 2006

Bovine neck muscles were incubated between 0° and 30°C soon after slaughter. At different times postmortem biochemical and physical parameters and cooking loss in homogenates with or without salt were measured. The rate of pH fall in muscle depends on the incubation temperature. At 0.5°C the pH drops fast at first, leveling off afterwards but between 7° and 14°C there is an initial lag period of 2‐3 hr. At 30°C no lag phase occurs. The increased rate of postmortem metabolism at 0.5°C is accompanied by cold shortening which occurs before onset of rigor and is followed by little rigor shortening. Above 16°C rigor shortening increases with rising temperature without prerigor contraction. Neither shortening nor development of rigor have an immediate influence of WHC of muscle and unsalted muscle homogenates; the small decrease of WHC postmortem is due to pH fall only and independent of temperature. Salted homogenates prepared from muscles at different time postmortem show above pH 6.0 a similar relationship between pH and WHC. At the onset of rigor mortis (pH 5.9), however, the WHC of the salted homogenate decreases strongly. The practical consequences of these results with regard to processing of beef are discussed.
Isolation of Potentially Virulent Yersinia enterocolitica from Variety Meats
Authors: STERN NORMAN J.
Published: August 2006

Sixty‐three samples of variety meats were examined for the presence of Yersinia enterocolitica. Surface swab samples in a modified selenite enrichment broth were incubated at 23°C for 2 and 3 days and then streaked onto MacConkey agar with Tween 80 or refrigerated bismuth sulfite agar, with and without a potassium hydroxide preplating treatment. The organism was isolated from 2 of 23 porcine throat swabs but was not isolated from 40 bovine tongue, kidney, heart, or liver swabs. The isolates from the throat swabs were classified into Nilehn and Wauters biotypes 3 or 4. One porcine isolate was of serotype 0:19, while another isolate from the second Y. enterocolitica‐bearing porcine throat swab was nontypeable. The nontypeable isolates autoagglutlnated in tissue culture when grown overnight at 35°C, suggesting that these isolates are potentially virulent. The results of this study support the contention of European researchers that swine may be a significant source of Y. enterocolitica involved in human infections.
Effect of Nisin on the Outgrowth of Clostridium botulinum Spores
Authors: SCOTT VIRGINIA N. , TAYLOR STEVE L.
Published: August 2006

Nisin, an antibiotic produced by certain strains of Streptococcus lactis, is effective in preventing the outgrowth of Clostridium botulinum spores. Type A C. botulinum spores were the most resistant to the inhibitory action of nisin requiring 1000‐2000 I.U. of nisin/ml for a 50% inhibition of outgrowth on TPYG agar plates. Type E spores were more sensitive requiring only 50‐100 I.U./ml for 50% inhibition of outgrowth on TPYG agar plates. Type B spores displayed an intermediate level of sensitivity requiring 500‐1000 I.U. of nisin/ml for 50% inhibition of outgrowth on TPYG agar plates. Similar levels of nisin were necessary to prevent spore outgrowth in TPYG broth and BHI broth over a 7‐day incubation period. With prolonged incubation periods of up to 65 days in TPYG broth, spore outgrowth was observed sporadically at higher nisin levels with the type A and B spores which may indicate some decomposition of nisin with storage. Nisin levels of 5000 I.U./ml for the type A spores and 2000 I.U./ml for the type B spores and the Minnesota E spores were insufficient to prevent spore outgrowth by C. botulinurn in cooked meat medium. For the Beluga E spores, a nisin level of 2000 I.U./ml was necessary to prevent spore outgrowth in cooked meat medium. The need for higher levels of nisin in cooked medium to prevent spore outgrowth may be due to the binding of the nisin by meat particles.
Regulation of Aflatoxin Biosynthesis: Characterization of Glucose as an Apparent Inducer of Aflatoxin Production
Authors: ABDOLLAHI A. , BUCHANAN R.L.
Published: August 2006

Aflatoxins were not produced when A. parasiticus was cultured on medium containing peptone plus mineral salts. Transferring the microorganism to a glucose‐containing medium resulted in aflatoxin production. Initiation of aflatoxin synthesis could be blocked by treatment with cycloheximide or actinomycin D. It appears that glucose or a product of its metabolism, acting at the transcriptional level induces one or more of the enzymes responsible for aflatoxin synthesis.
Determination of Alpha‐Keto Acids in Banana Pulp by High Performance Liquid Chromatography
Authors: KOZUKUE NOBUYUKI
Published: August 2006

A liquid chromatographic procedure has been developed for the separation and quantification of α‐keto acids. The DNPH‐derivatives are separated on a column of LiChrosorb Si‐60 (5 μm), eluted with petroleum ether/ethyl formate/propionic acid (65/35/5, v/v/v), and the column effluent is monitored by UV spectrophotometory at 350 nm. A total analysis of DNPH‐keto acids was completed in less than 10 min. The amount of pyruvic, α‐ketoglutaric, and oxaloacetic acid in ripe banana pulp was 347, 225, and 13 μg/100g fresh weight, respectively. This technique has been used effectively to analyze α‐keto acids in biological samples.
Casein Inhibition of Clostridium perfringens Growth and Exoprotease Production
Authors: CURRAN JOANNE M. , SOLBERG MYRON , BLASCHEK HANS P. , ROSEN DAVID
Published: August 2006

Growth of C. perfringens strain 3624 on a defined medium containing ANRC Reference Casein as the nitrogen source was investigated. Gas production, monitored manometrically as an index of growth, indicated a depressed growth response of the organism in the casein‐containing medium. Increased growth response resulting from pepsin treatment of the casein was largely due to the enzyme serving as a nitrogen source. Chelation of iron by casein was not responsible for the growth inhibition. Casein suspended in complete medium was not inhibitory to the organism. Growth studies indicated that native casein was not available as a nitrogen source to the organism. Acid hydrolyzed casein and commercial casein hydrolysate served as suitable nitrogen sources for growth of the organism, however exoprotease production was repressed in both media as well as in medium containing native casein as the sole nitrogen source. C. perfringens strain 3624 produced exoprotease in the completely defined medium containing synthetic amino acids, indicating the possible presence of an amino acid or a metabolite, not produced in the casein‐containing medium which functioned to derepress the enzyme synthesizing mechanism.
Textural Characteristics of Beef: Effects of the Heating System
Authors: BRADY PAMELA L. , PENFIELD MARJORIE P.
Published: August 2006

Textural characteristics of beef semitendinosus roasts heated in 93 and 149°C ovens to 60 and 70°C were compared with those of small samples of semitendinosus heated as cylindrical cores in glass tubes in a water bath. The small samples were heated to the same endpoint temperatures as the roasts were at rates comparable to heating at the two oven temperatures. Cooking losses varied with heating method and in some cases with endpoint temperature and rate of heating. Heating method did not affect the textural parameters of penetration hardness, cohesiveness, and chewiness and shear cohesiveness and firmness. Hydroxyproline solubilization was greater in water bath samples than in intact samples heated at the slower rate. The extent of heat‐related changes and their effects on final meat quality partially is determined by the heating system.
Sensory Scores and Shear Force Values for Beef Roasts Cooked Either Before or After Chilling
Authors: BERRY B. W. , RAY E. E. , STIFFLER D. M.
Published: August 2006

Sensory and physical characteristics were determined on beef semimembranosus and semitendinosus muscles removed and cooked either 1.5 hr post‐exsanguination or after 7 days of chilling by either steam, hot water vat or convectional electric cookery. The effects of cookery method on sensory and physical characteristics were not statistically significant (P > 0.01). Hot‐boned roasts from both muscles served as cubes had higher shear force values, higher amounts of connective tissue (sensory panel), and lower tenderness and higher juiciness scores than cold‐boned cooked roasts. However, no differences in sensory characteristics were found between hot‐and cold‐boned cooked semitendinosus roats evaluated in a thinly sliced form. These results suggest that acceptable tenderness in beef roasts cooked hot‐boned may be achieved when the product is used in a thinly‐sliced or similar form.
Fish Protein Concentrate (FPC) from Bombay Duck Isolated by Radiation‐Heat Combination Procedure: Functional and Nutritional Properties
Authors: WARRIER S. B. , NINJOOR V.
Published: August 2006

A process involving gamma‐irradiation (200 Krad) and heat treatment (60°C, 10 min), for the preparation of fish protein concentrate (FPC) from a tropical fish Bombay duck (Harpodon nehereus) is described. The procedure enabled the precipitation of 75% of proteins from Bombay duck muscle which accounted for 80% of myofibrillar proteins. The solubility of FPC was 3% in water and 15% in 5% NaCl. However, the preparation could be solubilized by treatments with alkali (0.2N NaOH) or proteolytic enzymes. Among the enzymes tested for FPC solubilization, pronase was Pound to be the most effective both with respect to the extent and the rate of hydrolysis. The FPC displayed good functional properties in terms of emulsifying capacity and wettability. The PER was better than that obtained for casein when fed to rats at 11% protein level.
Mushroom Response to Postharvest Hyperbaric Storage
Authors: ROBITAILLE HENRY A. , BADENHOP ARTHUR F.
Published: August 2006

Vessels suitable for storing mushrooms [Agaricus bisporus (Lange) Singe] at absolute pressures to 35 atm were constructed from 43 liter (1A) gas cylinders and plumbed for conducting static or continuous‐flow experiments. Neither pressurization nor gradual depressurization over 6 hr injured mushrooms. Pressure did not affect respiration, but significantly reduced moisture loss during storage. Mushrooms depleted O2 to very low levels and showed high tolerance to CO2. Pressure was used to safely increase CO partial pressure (p) 35‐fold. At 0.035p, CO reduced mushroom browning but not respiration. A completely autonomous storage system with CO2 removal and automatic O2, replenishment was developed.
Application of an Improved Experimental Washer for Leafy Greens for Canning
Authors: HOLLEY E.M. , SISTRUNK W.A.
Published: August 2006

A study was conducted to compare the quality of the effluent and canned spinach, turnip greens, and mustard when washed by experimental and industrial washing systems. Three 4‐hr runs were conducted on spinach and one each on turnips and mustard greens. The effluent from the industrial washing system was significantly higher in total suspended solids, total solids, suspended solids, chemical oxygen demand, and nitrates than that from the experimental washer. Washing system has very little effect on quality of canned spinach. The major differences in quality were caused by cultivar and age of raw product. Total plate counts were not affected by washing system.
Role of Flavonoids in the Production of Color in Biscuits Prepared with Wheat and Cottonseed Flours
Authors: BLOUIN F. A. , ZARINS Z. M. , CHERRY J. P.
Published: August 2006

Biscuits prepared with 80% wheat and 20% liquid‐cyclone‐processed and hexane‐defatted glandless cottonseed flours were yellow‐brown. To isolate and identify pigments responsible for color, the cottonseed flours were extracted with aqueous isopropyl alcohol. These extracts were fractionated into nonflavonoid and flavonoid components by Sephadex column chromatography. Biscuits containing the extracted cottonseed flours (free of flavonoids) were brown, those prepared with the nonflavonoid fractions were tan, and those to which the flavonoid mixtures were added were yellow. Chromatographic and ultraviolet ‐visible spectral methods showed that there are seven major flavonoids in both flours, tentatively identified as isoquercitrin, rutin, quercetin 3‐0‐neohesperidoside, quercetin 3‐0‐neohesperidoside, kaempferol 3‐0‐neohesperidoside, quercetin 3‐0‐gluco‐glucoside, and kaem pherol 3‐0‐glucoglucoside.
Comparison of Spectrophotometric and HPLC Methods to Quantify Betacyanins
Authors: SCHWARTZ S. J. , HILDENBRAND B. E. , VON ELBE J. H.
Published: August 2006

Quantitative data for betacyanins determined by a spectrophotometric method and a high performance liquid chromatography (HPLC) method were compared. Pigment solutions at pH 4.0, 5.0 and 6.0 were heat treated under a nitrogen atmosphere and analyzed for pigment losses at appropriate intervals. Fresh, blanched and canned beets were measured for pigment content by the two methods. Quantitative determinations of pigment in all purified or undegraded samples compared well when analyzed by either method. Discrepancies between results of the two procedures occurred and increased up to 15% with extended heat treatment of the pigment. The differences were: attributed to formation of degradation products or interfering substances. Of the two, the HPLC method is preferred when interfering substances are present.
Comparison of Sodium and Sodium/Potassium Salt Mixtures in Processed Vegetables
Authors: WYATT C. JANE
Published: August 2006

Green beans and torn were heat processed with different concentrations of a salt mixture as a sodium chloride (NaCl) substitute. The sodium (Na) and potassium (K) concentrations of the finished product were deter mined as well as the flavor desirability by an untrained panel. Certain levels of the salt mixture were judged not significantly different in desirability from the reference which contained 1.5% NaCl. The use of an equal mixture of NaCl and KCl was effective in improving the Na/K ratio.
Quantitative Determination of Ascorbic Acid in Potatoes and Potato Products by High Performance Liquid Chromatography
Authors: AUGUSTIN JORG , BECK CLAUDIA , MAROUSEK GAIL I.
Published: August 2006

A simple, rapid and accurate method for the quantitative determination of ascorbic acid in potatoes and potato products has been developed. The system is based on the reverse‐phase, ion‐pairing concept of high‐performance liquid chromatography. Sample preparation is minimal and involves a one‐step extraction followed by filtration and/or centrifugation. Recoveries were near the 100% level. As low as 0.02 mcg ascorbic acid could be determined.
Antimicrobial Activity of Butylated Hydroxyanisole, Tertiary Butylhydroquinone, and Potassium Sorbate in Combination
Authors: DAVIDSON P. M. , BREKKE C. J. , BRANEN A. L.
Published: August 2006

Butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), and potassium sorbate, alone and in combination, were tested for antimicrobial activity against Staphylococcus aureus and Salmonella typhimurium in trypticase soy broth. Concentrations of the antimcrobials which resulted in 0‐50% growth lnhibition of the test organisms after 72 hr at 32°C were used in combination. Sorbate‐BHA and sorbate‐TBHQ combinations caused a 12 hr delay in growth initiation of S. aureus. No delay in growth initiation was found with BHA‐sorbate combinations against S. typhimurium, but all combinations had synergistic antimicrobial activity against the: microorganism. TBHQ showed little or no effect on growth of S. typhimurium.
Predicting Water Activity from 0.30 to 0.95 of a Multicomponent Food Formulation
Authors: LANG K. W. , STEINBERG M. P.
Published: August 2006

The objective was to develop an equation to calculate the aw of a mixture of known composition at a given moisture content. A simple equation was derived by combining the Smith isotherm with the Lang‐Steinberg mass balance: log (1–aw) = [MW–Σ(aiwi)]/Σ(biwi) where M is moisture content of the mixture, W is total dry weight of the mixture, ai and bi are Smith isotherm parameters for the individual ingredient, and wi is the dry weight of the ingredient. For comparison of experimental and calculated aw values, an experimental value was used to calculate M from the mixture isotherm and this M was used to calculate aw, from the model. Four binary and one ternary mixtures of two macromolecules, two solutes and one complex ingredient were included. Twenty‐one comparisons between calculated and experimental aw, over aw 0.30–0.95 resulted in a maximum error of only 1.86% and a mean error of ‐0.25%, showing excellent agreement. Only one constraint was found; when the mixture contains i solute (sugar or salt) and the aw, is below the aw of saturation for that solute, that solute is deleted from the summations in the Model.
Rapid Purfication of β ‐Galactosidase (Aspergillus Niger) from a Commercial Preparation
Authors: GREENBERG N. A. , MAHONEY R. R.
Published: August 2006

β‐Galactosidase (A. niger) was purified from a commercial source in order to study the protein nature of the enzyme and some of its kinetic properties. The enzyme was rapidly purified by acetone precipitation, gel filtratior, and affinity chromatography. The specific activity of the purified enzyme was twice as high as that found in previous studies. The Km and Vmax for o‐nitrophenyl β‐D‐galactopyranoside were 2.02 mM and 345 μmoles/min/mg protein respectively at pH 4.5 and 37°C. The procedure described yields a highly active enzyme which may be suitable for immobilization and hydrolysis of lactose. The molecular weight of the enzyme was 117,000 and the isolectric point was 4.9. The enzyme appears to be a glycoprotein and may contain multiple molecular forms.
Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle
Authors: CALKINS C. R. , DUTSON T. R. , SMITH G. C. , CARPENTER Z. L. , DAVIS G. W.
Published: August 2006

Beef carcasses (n = 65) were selected to range widely in marbling (moderately abundan: to practically devoid) and maturity (A, n = 25; B, n = 19; C, n = 6; D, n = 8; E, n = 7). Number, percent, area and mean diameter of β‐red (βR), α‐white (αW) and α‐red (αR) muscle fibers were determined. Warner‐Bratzler shear force values and taste panel tenderness ratings were also obtained. αW muscle fiber parameters were negatively correlated (P < 0.05) to marbling and tenderness ratings while αR and βR parameters were positively correlated (P < 0.05) to these quality attributes. The ratio of αW fiber area to βR and/or αR fiber area was correlated (P < 0.05) with marbling and tenderness. Regression analyses indicate that muscle fiber type composition is more highly related to marbling (marb) than it is to shear force value (SFV) or tenderness rating (TR) although all relationships were significant (P < 0.10). The relationship of these quality indicators to fiber type is greater within A maturity [marb, coefficient of determination (C.D.) = 65.09; SFV, C.D. = 65.09; SFV, C.D. = 28.85; TR, C.D. = 62.94] than for the entire population (murb, C.D. = 49.16; SFV, C.D. = 18.71; TR, C.D. = 30.47). It appears that the oxidative capacity of a muscle is related to marbling and tenderness and that muscle fiber type composition could possibly be used as a predictor of marbling potential.
Predicting Protein Quality of Corn‐Soy‐Milk Blends After Nonenzymatic Browning
Authors: BOOKWALTER G. N. , KWOLEK W. F.
Published: August 2006

CSM, a corn‐soy‐milk high‐protein supplement for children, was exposed to high temperatures. Various degrees of nonenzymatic browning occurred, and product color ranged from yellow to dark brown. Progressively greater deterioration of protein quality as measured by protein efficiency ratio (PER) occurred with increasing color change as measured by Hunter color values. Protein quality was also estimated by the Tegrahymena pyriformis W bioassay and essential amino acid analysis. Linear relationships between PER, available lysine, and Hunter “L” values provided rapid methods for predicting protein quality. Correlation with PER was 0.95 using Hunter “L” and 0.88 using available lysine values. A color standard plate was developed to provide rapid field screening.
Chemical and Physical Treatment Effects on Solid‐Liquid Extraction of Apple Tissue
Authors: BINKLEY C. R. , WILEY R. C.
Published: August 2006

Various experimental treatments have been selectively applied to apple tissue in an effort to determine whether a solid‐liquid extraction process could be utilized for manufacturing single strength beverage juice. Vacuum impregnation of enzymatic and chemical solutions showed a positive effect on accelerating the rate of diffusion in the tissues studied. The greatest overall effect on increasing the rate of diffusion was caused by a pretreatment with radio‐frequency energy. Observed diffusion coefficients were 4.11 × 10‐6 cm2/sec with this treatment, as compared to 1.20 × 10‐6 cm2/sec for the control group of samples. Pretreatment techniques are suggested to enhance the rate of diffusion in apple tissue that may be of commercial value.
Improved Histological Procedure for Microscopic Demonstration of Related Changes in Fish Muscle Tissue Structure During Holding and Freezing
Authors: BELLO RAFAEL A. , LUFT JOHN H. , PIGOTT GEORGE M.
Published: August 2006

A simple and practical histological preparative procedure that causes minimum damage and distortion in the arrangement and organization of muscular tissue of fish was developed, which includes: fixation in Sanfelice fluid, dehydration in Cellosolve, infiltration in Parlodion, clearing in chloroform, infiltration and embedding in paraffin, sectioning (4–8 μm), and staining in a modified Massontrichrome stain. The procedure permitted the clear observation of muscle cells at the myofibrillar level. Sensible changes in the configuration and arrangement of the muscular tissue due to the rate of freezing and the postmortem condition, including spoilage, were clearly distinguished. Holding and spoilage progressively expanded the extracellular space at the expense of shrunken muscle cells and clumped myofibrils. Freezing also increased the extracellular space with cellular and myofibrillar compression between ice crystals. These alterations are diagnostic of prior tissue treatment and are easily obtained with simple histological methods.
Factors Affecting Antifungal Activity of Onion Extractives Against Aflatoxin‐Producing Fungi
Authors: SHARMA ARUN , PADWAL‐DESAI S. R. , TEWARI G. M. , BANDYOPADHYAY C.
Published: August 2006

The processing factors, that could affect the inhibitory activity of onion extractives against the spores of Aspergillus parasiticus have been evaluated. The lachrymatory factor (thiopropanal‐S‐oxide) had maximal inhibitory activity. The survival of A. parasiticus spores depended upon the inhibitor concentration and the time of exposure of the spores to the onion inhibitors. Germinated spores showed more susceptibility to the inhibitors. The inhibitory effect of onion compounds was lost by heating, freeze‐drying, dehydration, aeration and agitation, and prolonged storage.
Some Biochemical Properties of Soluble and Bound Potato Tuber Peroxidase
Authors: KAHN VARDA , GOLDSHMIDT SARAH , AMIR JACOB , GRANIT RINA
Published: August 2006

Soluble and bound forms of peroxidase were extracted from potato tubers using 0.05M sodium phosphate buffer (pH 6.0) and the same buffer containing 0.811 KC1 (pH 6.0), respectively. The soluble and bound potato tuber peroxidase (PTP) fractions represented about 60 and 40%, respectively, of the total peroxidase extracted. Soluble PTP consisted of high levels of protein and low peroxidase activity relative to bound PTP, with the specific activity of the former being about 15‐fold lower than that of the latter. The biochemical properties of soluble and bound PTP in both the crude and the partially purified form were studied. The pH curves of soluble PTP and bound PTP were similar with a broad pH optima around 5.0–6.0. The stability of both forms of peroxidases to heat was also similar, with about 50% activity being lost after heating ffor 5 min at 70°C. The isoenzyme profile of equal amounts of activity of soluble PTP and bound PTP was different; anodic gel electrophoresis yielded ten and three isoenzymes, respectively, while cathodic runs showed the same number of isoenzymes in either fraction but with the isoenzymes of bound PTP being detected faster than those of soluble PTP. The contents of proteins and carbohydrates were much higher in the soluble PTP than in the bound PTP fraction. Partial purification of either forms of the enzyme was achieved by column chromatography on Sephadex G‐75 or on Sepharose 6B. Chromatography on Sepharose 6B resolved soluble PTP into one major peak (II) and one minor peak (I). Under identical conditions, bound PTP was resolved into two peaks with 80% and 20% of the activity in peaks II and III, jespectively. Column chromatography did not aid in resolving the isoperoxides. The molecular weight of peak II of soluble PTP and of bound PTP was estimated to be about 45,000, while that of peak III of bound PTP was 30,000. From analysis of the 30—90% ammonium sulfate fraction or of the partially purified enzyme on Concanavalin A‐Sepharose, it was concluded that the isoenzymes of soluble PTP and of bound PTP differ in their carbohydrate contem and/or composition or in the structure of their carbohydrate units.
Synergistic Effects of Potassium Sorbate and Sodium Benzoate on Thermal Inactivation of Yeasts
Authors: BEUCHAT L. R.
Published: August 2006

Experiments were conducted to evaluate and compare the combined effects of two preservatives, potassium sorbate and sodium benzoate, with heat on inactivation and injury of 12 strains of yeasts. There does not appear to be any correlation between ability to sporulate and z value or general heat sensitivity. Heat treatment caused an increase in sensitivities of 10 of the 12 strains to potassium sorbate (≤ 1000 ppm) as evidenced by inability to form colonies in the presence of the preservative in a recovery medium. Heated cells of five test strains had increased sensitivity to ≤ 1000 ppm of sodium benzoate. Whether exposed to potassium sorbate or not during heating, 100 ppm of the preservative in recovery broth severely retarded, and in some instances completely inhibited, growth of yeasts for a period of 10 hr post treatment. These results strongly suggest that yeasts possessing a wide range of physiological characteristics are subject to heat‐injury and, furthermore, that postassium sorbate enhances injury during heating and retards or prevents repair of injury during recovery. Sensitivity to heat generally increased as the pH of the heating medium decreased from 7.0 to 2.5. Without exception, the presence of 500 ppm of potassium sorbate or sodium benzoate in the heating medium caused more rapid inactivation rates of yeasts compared to heating in the absence of preservatives. At comparable concentrations, sodium benzoate was less effective than was potassium sorbate, which exerted a significant (P ≤ 0.05) effect on increasing the rate of heat inactivation at concentrations as low as 50 ppm.
Characterization of Pearl Millet Nonstarchy Polysaccharides
Authors: EMIOLA L. O. , DE LA ROSA L. C.
Published: August 2006

Water‐soluble nonstarchy polysaccharides (WSNP) and water‐insoluble nonstarchy polysaccharides (WINP) of pearl millet (Pennisetum typhoides) were isolated, purified and characterized for carbohydrate composition. Gas‐liquid chromatographic analysis of the derived alditol acetates obtained from hydrolyzed WSNP, WINP and their respective DEAE‐cellulose fractions revealed similarities in carbohydrate content, but marked differences in distribution pattern. Rhamnose, ribose, L‐arabinose, xylose, mannose, galactose, and glucose were detected. Sepharose 4B chromatography confirmed arabinoxylan as the predominant polysaccharide, with significant amounts of arabinogalactan, and glucan noticeable in some fractions. UV spectral analysis and thin‐layer chromatography showed ferulic acid as the major phenolic compound, in addition to caffeic acid and two other unidentified phenolic acids.
Characterization of the Effect of Solutes on the Water‐Binding and Gel Strength Properties of Carrageenan
Authors: REY D. K. , LABUZA T. P.
Published: August 2006

The water activity of carrageenan gels with incorporated solutes was determined by cryoscopic osmometry. Kappa (k), kappalambda (kλ) and iota (κ) carrageenan were utilized at concentrations of from 0.1 2% solids producing a sol, viscous sol, and gel. The solutes used were sucrose, NaCl, Na2SO4, KCl, NH4Cl and urea at concentrations ranging from 0.05–1.0 kinetic units per kg H2O. All the solutes were found to give aw values as measured cryoscopically withhin 0.0005 units of literature values. The water activity of pure carrageenans at 0.1–2% solids was greater than 0.999. Addition of some solutes increased the water binding of the carrageenan‐solute‐water system as was found by a lower aw than expected. This interaction effect increased with increasing concentration of solute and carrageenan and was greater for solutes with lower activity coefficients. The interaction effect increased in the following order: Na2SO4, NaCl, KCl, and NH4 Cl. The force required to rupture the gel was measured using the Instron Universal Testing Machine. Solutes were found to influence the gel strength of k and kλ carrageenans, but not ι carrageenan. The solutes increased kλ carrageenan's gel strength in increasing order: urea, sucrose, Na2SO4, NaCl, NH4Cl, and KCl and k carrageenan's gel strength in increasing order: sucrose, Na2SO4 and NaCl. There appears to be no simple relationship between gel strength and water‐binding when solutes are added to carrageenan.
A Study of Relationships Between Flatus Potential and Carbohydrate Distribution in Legume Seeds
Authors: FLEMING S. E.
Published: August 2006

The objective of this study was to investigate the relationship between flatulence potencial and carbohydrate composition of legume seeds. The navy bean, red kidney bean and wrinkled‐seeded field pea induced the highest levels of hydrogen to be produced by the laboratory rat. The garbanzo bean and smooth‐seeded field pea gave intermediate values whereas the mung bean and green lentil showed values which were not significantly different from the control, non‐flatulent diet. Significant, positive correlations were determined between hydrogen production and the following chemical components: stachyose, raffinose plus stachyose, and glucans and pentosans hydrolyzable in dilute acid. Significant, negative correlations were determined between hydrogen production and starch or lignin contents.
Comparison of Methods for the Isolation of Salmonella Species from Lactic Casein
Authors: POELMA PAUL L. , ANDREWS WALLACE H. , WILSON CLYDE R.
Published: August 2006

The efficiency of eight pre‐enrichment media (lactose broth, two modifications of lactose broth (added NaHCO3 or added NaHCO3 and brilliant green dye), lauryl tryptose broth, nutrient broth, buffered peptone water, trypticase soy broth, and chemically defined M‐9 medium) for recovering three Salmonella serotypes from casein was determined. Lowest Salmonella most probable numbers (MPNs) in artificially inoculated casein were found when samples were pre‐enriched in either modification of lactose broth. None of the other media consistently gave the highest Salmonella MPNs. When 35 and 43°C incubation temperatures were compared during the pre‐enrichment and selective enrichment stages of the isolation procedures, highest MPN values were obtained when 35°C was used throughout the analytical procedure. Blended casein homogenates required adjustment to pH 6.8 ± 0.2 for optimal recovery of Salmonella. Lactose broth used under these conditions of incubation temperature and pH adjustment generally resulted in methods sensitive enough to recover one Salmonella cell per gram of four types of casein (lactic, rennet, acid, and sodium caseinate).
Processing, Microbial and Sensory Characteristics of Cooler and Freezer Stored Hot‐Boned Beef
Authors: REAGAN J. O. , PIRKLE S. L. , CAMPION D. R. , CARPENTER J. A.
Published: August 2006

Weiners were prepared from preblended hot‐boned (prerigor) beef raw materials stored up to 21 days at 2°C and up to 28 days at ‐10°C. The addition of salt was necessary for maintenance of desirable sausage‐making characteristics of hot‐boned beef stored at 2°C for 7 days. The addition of salt for the maintenance of desirable functional properties does not appear to be necessary, if the prerigor materials are stored at freezer temperatures (‐10°C). Flavor problems may develop in products from preblended raw materials stored at ‐10°C beyond 14 days postmortem.
Cottonseed Proteins in Frankfurters: Effect on pH, Cured Color, and Sensory and Physical Properties
Authors: TERRELL R. N. , SWASDEE R. L. , WAN P. J. , LUSAS E. W.
Published: August 2006

Frankfurter‐type sausages were made in which 5%, 10%, or 15% of the meat was replaced with the following cottonseed‐derived protein products: genetically glandless cottonseed flour (CF); liquid cyclone processed deglanded cottonseed flour (LCPC); genetically glandless cottonseed storage protein isolate (CI). All‐meat controls (0% cottonseed protein additive) were formulated at each replacement level with fat contents equivalent to those of the cottonseed protein‐added frankfurters. Compared to all‐meat controls, frankfurters made with increasing levels of cottonseed proteins generally had higher pH values, less cured color, less firmness of skin, softer texture, and were less desirable as judged by sensory panels. At the 10% and 15% replacement levels, frankfurters containing LCPC, had significantly (P < 0.05) lower scores for external and internal visual color, overall satisfaction and bioyield and rupture force values than did Cl‐added frankfurters. Simple correlation coefficients suggest that significantly (P < 0.05) correlated responses exist within and across replacement levels between pH and sensory panel scores, Instron values and visual color scores.
Cooking and Chemical Properties of Raw and Precooked Flaked and Ground Beef Patties Cooked from the Frozen State
Authors: BERRY B. W. , MARSHALL W. H. , KOCH E. J.
Published: August 2006

Cooking and chemical properties were investigated on beef patties formulated from UDSA Choice or Cutter‐Canner cow beef; processed by either grinding, flaking, or flaking, then grinding; and subjected to final broiling from the precooked or raw state. Quality grade of lean exerted minimal influence on the cooking and chemical properties. Precooked patties had more total cooking losses than nonprecooked patties. For precooked patties made from flaked beef, most of the losses in weight; and configuration occurred during precooking rather than final broiling. The opposite was true for precooked patties made from gro and beef. Thus, in order to maximize yield and minimize configurational changes the method of patty processing should be considered in deciding whether to precook patties prior to freezing.
Effect of Early Evisceration on the Keeping Quality of Atlantic Croaker (Micropogon undulatus) and Grey Trout (Cynoscion regalis) as Determined by Subjective and Objective Methodology
Authors: TOWNLEY ROGER R. , LANIER TYRE C.
Published: August 2006

Heading and evisceration of Atlantic croaker and grey trout soon after harvest was shown to promote higher quality maintenance during iced but not frozen storage for both species. Fish eviscerated immediately upon landing maintained class 1 quality (FDA) 7–10 days longer than iced uneviscerated fish or fish eviscerated 3 days after harvest. Total volatile nitrogen levels and miccrobial counts (7° and 25°C incubation) increased more rapidly than trimethylamine levels as storage time progressed. Both Torrymeter readings and hypoxanthine levels served as good indicators of “freshness” (time/temperature age). However, of the two tests only Torrymeter values reflected quality differences between fish stored iced for an equal period of time (equal “freshness”) but varying in quality, due to the evisceration treatment.
Biological Properties of VHF‐ and Microwave‐Heated Soybeans
Authors: POUR‐EL A. , NELSON S. O. , PECK E. E. , TJHIO B. , STETSON L. E.
Published: August 2006

Whole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz. The minimum energy absorbed (MEA) was calculated from temperature‐elevation and moisture‐loss data. Because the heating rates were different at the two frequencies, plots of various biochemical properties against temperature or exposure time revealed an apparent frequency dependence. This dependence on frequency disappeared, however, when the MEA value was substituted as the independent variable. Chemical and biochemical analyses revealed that dielectric heating at natural moisture levels should be as efficient as commonly practiced moist “toasting” in improving the nutritional value of soybeans. Trypsin inhibitor activity was reduced to a low level, indicating that maximum nutritional quality had been reached. Protein solubility and dispersibility, but not urease activity, can be used as indicators of trypsin inhibitor inactivation by dielectric heating. Indications were obtained that MEA values, or perhaps even moisture loss, might be used as an index of trypsin inhibitor inactivation. Lipoxygenase‐inactivated samples of improved flavor were produced by the dielectric heating treatments. Some treated samples with low trypsin inhibitor and lipoxygenase activities still retained relatively high peroxidase activities that may be advantageous for bleaching effects.
Rheological Properties of Prune Juice
Authors: BOLIN H. R.
Published: August 2006

The effect of preparation procedures, raw material and additives on prune juice viscosity was investigated. Prune juice preparation procedure had the greatest effect on juice viscosity of any parameters studied, with the disintegration process producing juice having higher viscosity than the diffusion process. Juice viscosity decreased during elevated storage temperatures. Also, prune size and maturity influenced viscosity, with smaller prunes harvested early in the season producing juice with higher viscosities. In diffusion juice extraction, the first leach product had a lower viscosity, lighter color and higher potassium content that the rest. Prune concentrate over 45° brix exhibited dilatant properties.
Effect of Pretreatment on Quality of Sweet Peach Pickles
Authors: HEATON E. K.
Published: August 2006

Experiments were designed to increase the amount of fruit and reduce the sugar used in each container of sweet peach pickles without substantially altering the existing commercial process. Small whole (with seed in) peeled peaches were preheated in atmospheric steam, water and syrup in temperature ranges of 71–100°C for periods of time ranging from 3–6 min, then hot filled and processed as usual. Results showed that heating in atmmospheric steam‐air mixture at 93°C for 4 min produced a significant increase in the number and weight of peaches per jar and a reduction of sugar without changing the quality significantly. Results of a test commercial pack revealed about 25% saving in syrup, and an average increase of four serving per jar to the consumer.
Effects of Soaking Treatments and Cooking Upon Selected B‐Vitamins and the Quality of Blackeyed Peas
Authors: KILGORE S. M. , SISTRUNK W. A.
Published: August 2006

Commercially harvested blackeyed peas (cultivar Crimson) were divided into lots soaked 3 hr in 3 buffers (citrate, phosphate, bicarbonate) at 4 pH's (4.5, 5.5, 7.0, 8.5) with and without added ethylenediaminetetracetate (EDTA). Soaked peas were cooked by boiling and steaming. Vitamins, including pantothenic acid, niacin, and folacin, were more consistently stable to bicarbonate buffer, and were not affected by EDTA. None of the buffers showed a consistently negative effect on all vitamins lost. Soaking in phosphate and citrate buffers, especially at pH 4.5, decreased discoloration. Steam cooking retained more B‐vitamins in peas, while boiling resulted in more tender peas. Soaking peas in buffers prior to pre‐cooking reduced the time required for cooking.
Composition of the Brasilian Cheese “Requeijbo do Norte”
Authors: JASSEN‐ESCUDERO CATHARINA , RODRIGUEZ‐AMÁYA DELIA B.
Published: August 2006

In an effort to provide a basis for the improvement and standardization of the traditional cheese “Requeijäo do Norte,” 15 samples collected at different times from four cottage industry plants and a larger industrial firm in Northeastern Brasil were analyzed. The results showed that: (1) “Requeijäo” is a high‐protein, low‐fat cheese; (2) wide diversity in composition exists even between samples of the same source; (3) although recently processed, the samples were high in free fatty acids, being probably introduced by the butter used in the manufacture; (4) peroxide values were low; and (5) butterfat had been partially replaced by peanut, coconut or babassu oil in some samples, these samples being comparatively lower in FFA but higher in PV.
Nutritional Evaluation of Cheese Spread Powder
Authors: DEODHAR A. D. , DUGGAL KIRAN
Published: August 2006

A study on the nutritional evaluation of processed cheddar cheese and cheese spread powder made from it, was undertaken. Levels of all constituents, except phosphorus and moisture contents, were significantly higher in cheese spray‐dried powder as compared to processed cheese. Biological evaluation of the products showed that a Modified Protein Efficiency Ratio (PERD), Net Protein Utilization (NPU), and Digestibility Coefficient (DC) and also regeneration of certain organs, in protein depleted albino rats fed diets based on processed cheese and spray‐dired powder made from it, were identical.
Effects of Processing on the Bioavailability and Chemistry of Iron Powders in a Liquid Milk‐Based Product
Authors: CLEMENS R. A. , MERCURIO K. C.
Published: August 2006

Relative Biological Value (RBV) was determined by hemoglobin repletion before and after processing of a canned milk‐based product which contained 25% U.S. RDA for iron from either ferric orthophosphate (FOP), electrolytic iron (EI), or carbonyl iron (CI). RBV's for the two elemental iron sources were significantly greater than the RBV for FOP regardless of processing. Processing increased significantly the RBV of EI and CI, whereas, the RBV of FOP remained unchanged. In the processed product containing elemental iron powders, 60% of the iron was in the ferrous state, while <0.1% of the iron from FOP was found as Fe++.
Sweetness of α‐, β‐, and Equilibrium Lactose Relative to Sucrose
Authors: PARRISH F. W. , TALLEY F. B. , PHILLIPS J. G.
Published: August 2006

The sweetness of α‐, β‐, and equilibrium lactose, measured by a trained panel using paired comparison with standard reference solutions of sucrose of concentrations from 0.50–6.50%, ranged from 30–35% that of sucrose. The sweetness of β‐lactose was 105–122% that of α‐lactose. The predicted swweetness of lactose at mutarotation equilibrium, calculated from sweetness values for α‐ and β‐lactose and from the relative amounts present as determined by polarimetry, i.e., 38%α and 62%β, did not differ significantly from the experimentally determined sweetness value, indicating an absence of synergism for sweetness in mixtures of α‐ and β‐lactose. Isosweet sucrose concentrations for three different concentrations of β‐ and equilibrium lactose and two concentrations of α‐lactose are reported.
Vitamin B6 In Ready‐To‐Eat Cereals: Analysis By High Performance Liquid Chromatography
Authors: VANDERSLICE JOSEPH T. , MAIRE CATHERINE E. , YAKUPKOVIC JOSEPH E.
Published: August 2006

Twenty‐four ready‐to‐eat cereals obtained locally were analyzed for their vitamin B6 content by a recently developed high performance liquid chromatographic (HPLC) procedure. The method uses sulfo‐salicylic acid as an extraction agent with subsequent qualitative and quantitative analysis by anion exchange chromatography. All six forms of vitamin B6 plus their metabolite, pyridoxic acid, can be identified and quantified. Spot checks of the results obtained with this method and with a radiometric‐microbiological assay give agreement to within 5%. On the other hand, disagreements of up to 38% are found on comparison with the standard AOAC microbiological procedure used by a commercial laboratory. The results indicate no significant variations between boxes within the same lot, but in one‐third of the cereals tested, significant variations were found from lot to lot.
Correlation of Water Activity Data in Whole Tomato Concentrates
Authors: CHIRIFE JORGE , FONTAN CONSTANTINO FERRO , BOQUET REINALDO
Published: August 2006

It is shown that water activity (aw) data in whole tomato concentrates of varying total solids content may be well correlated using a simple equation derived from knowledge of the aw lowering behavior of nonelectrolytes. The proposed equation has practical value because it allows aw, prediction in tomato concentrates (in the aw range of most practical interest) from measurement of the °Brix value.
Effect of Xylitol on Some Food‐Spoilage Microorganisms
Authors: MÄKINEN KAUKO K. , SÖDERLING EVA
Published: August 2006

The effect of 0.5% xylitol, 0.5% glucose, and their mixture on the growth and the pH of the cultures of six food‐spoilage microorganisms was studied. 0.1% xylitol inhibited most potently the growth of Clostridium butyricum and Lactobacillus bulgaricus, strongly retarding production of acid by these organisms. 0.5% xylitol also inhibited the growth of Saccharomyces cerevisiae, Escherichia coli, and Salmonella typhii, but not that of Aspergillus flavus. Less inhibition was observed with the sugar mixture than with 0.5% xylitol alone. 14C(U)‐xylitol was not taken up by the cells during growth. Combined with the advantageous organoleptic and physiological properties of xylitol, the present results suggest that xylitol may be of value in the preservation of certain foods.
Protein Supplementation of Cowpeas with Sesame and Watermelon Seeds
Authors: AKPAPUNAM MAURICE A. , MARKAKIS PERICLES
Published: August 2006

Amino acid analysis of autoclaved cowpeas (Vigna unguiculata), defatted sesame (Sesamum indicum) and defatted watermelon seeds (Citrullus vulgaris) indicated that the proteins of sesame and watermelon seeds have the potential to supplement the proteins of cowpeas nutritionally. Feeding experiments with growing rats demonstrated this supplementation, as shown by the following protein efficiency rat os: cowpeas (C) 1.71; sesame (S) 1.22; watermelon seeds (W) 1.07; 75% C protein and 25% S protein 2.27; 50:50 C and S proteins 2.44; 75% C protein and 25% W protein 2.20; 50:50 C and W proteins 2.28, compared to casein 2.50. The N‐digestibility was high (79 to 81 percent) in all diets. The in vitro lysine availability in treated cowpeas, sesame and watermelon seeds varied from 93% to 95%.
Ridge Regression: An Alternative to Multiple Linear Regression for Highly Correlated Data
Authors: NEWELL G. J. , LEE B.
Published: August 2006

The use of ridge regression is proposed to overcome the problem of multicollinearity associated with the use of multiple linear regression in food technology. This technique is discussed and illustrated with an example from food technology.
Physicochemical and Nutritional Aspects of Cowpea Flour
Authors: AKPAPUIMAM MAURICE A. , MARKAKIS PERICLES
Published: August 2006

Cowpea (Vigna ungiiculata) flour was prepared by soaking.the beans in 25°C tap water for 18 hr, drying in an air draft, milling to a coarse powder, removing the seed coat by an air jet, autoclaving the powder at 121°C for 10 min, redrying in an air draft and grinding to a fine flour. Ths flour was creamy‐white, free‐flowing, nonhy‐groscopic and dispersed readily in water. The conversion of cowpeas to flour resulted in 10% loss of thiamin and riboflavin and 30% loss of niacin. Also the flour contained less K, P, and Mg but more Ca and Na than the raw cowpeas.