bluuebunny/crossref_metadata_2025 huggingface dataset:
TEXTURED soy PROTEINS FOR USE IN BLENDED GROUND BEEF PATTIES
Authors: SMITH G. C. , MARSHALL W. H. , CARPENTER Z. L. , BRANSON R. E. , MNNKE W. W
Published: August 2006

Three experiments were conducted in which ground beef patties were prepared to contain 20 or 30% fat and O‐50% of rehydrated textured soy protein (TSP). Among patties with 20% fat, those with 20, 25 or 30% of a reference soy protein (TSP I) were desirable in appearance on the first day of retail display; among patties with 30% fat only those with 20% soy protein (TSP I) were desirable in appearance on day‐l of retail display. Comparison of 7 brands of textured soy protein (TSP Ill through TSP IX) revealed differences among blended beef patties in cooking loss, appearance and palatability traits. Not all soy products that were available for these tests were of equal efficacy for use in blended ground beef patties. Selection of an appropriate soy protein can overcome deficiencies in appearance, can materially reduce cooking shrinkage and can be used without significantly detracting from the palatability of cooked beef patties. The choice of a specific soy protein for use in blended‐beef patties should be predicated upon organoleptic evaluation of the products under consideration and knowledge of intended form of sale (cooked vs raw). If the product is to be sold in cooked form, the fat percentage should exceed 20% to optimize flavor desirability and overall palatability. If the product is to be sold at retail in the raw form, the combined proportion of fat plus textured soy protein should not exceed 50% of the final batch composition.
A COMPARATIVE STUDY OF FREEZING QUALITIES OF SEAFOODS OBTAINED BY USING DIFFERENT FREEZING METHODS
Authors: AURELL TUR , DAGBJARTSSON BJÖRN , SALOMONSDOTTIR ERLA
Published: August 2006

Freezing by the use of the Liquid Freon Freezant (LFF) process was evaluated in comparison to air blast tunnel freezing and plate freezing on shrimp, scallops and lemon sole. The evaluation was based on freezing time and temperature, weight loss, drip loss, reduction in bacteria and on a sensory evaluation (appearance, odor, flavor and texture). The superfast freezing of the LFF‐process was confirmed as well as the very low weight loss due to dehydration. The lower reduction of spoilage bacteria caused by the faster‐freezing was also confirmed. A statistical analysis of the sensory scores pointed out only one significant difference between methods, for odor or lemon sole, which was to the advantage of the LFF‐process.
PREPARATION OF QUICK‐COOKING RICE PRODUCTS USING A CENTRIFUGAL FLUIDIZED BED
Authors: CARLSON R. A. , ROBERTS R. L. , FARKAS D. F.
Published: August 2006

This paper describes a process utilizing a centrifugal fluidized bed in the critical drying step to produce dry forms of quick‐cooking rice products using a minimum number of treatment steps. The process is very flexible and applicable to all rice varieties and grain sizes (long, medium, short and wild). High heat transfer rates used in the CFB drier result in a 5‐min drying cycle with control of texture and rehydration characteristics.
ANALYSIS OF SENSORY RATING SCALES
Authors: CLONINGER MARION R. , BALDWIN RUTH E.
Published: August 2006

Data from nine previous sensory studies utilizing scales varying from 5 to 15 points were normalized by calculating z values to estimate the position of categories on the psychological continuum. Normalized data from studies utilizing a 5‐point scale for sensory evaluations were nearly equally spaced as is assumed for many statistical analyses. However, a central tendency was observed in scores for flavor on 9‐ and 15‐point scales. If data from an extensive ordinal scale are to be transformed, normalized category means can be substituted for raw scores before statistical analysis.
PREDICTION OF HOLDING TIMES FOR CONTINUOUS THERMAL PROCESSING OF POWER‐LAW FLUIDS
Authors: PALMERI J. A. , JONES V. A.
Published: August 2006

Correlations for predicting fastest element holding times (neglecting diffusion) in smooth tubes from process flow conditions are presented for any time‐independent, nonviscoelastic fluid in laminar or turbulent flow. The results were derived from previously developed semi‐theoretical and empirical relationships for power‐law fluids. However, the pre dictions can be applied with only slight approximation to nonpower‐law fluids. A holding tube length based upon these correlations should provide a safe process since no fluid element should be in the tube for less time than predicted.
PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW
Authors: BURNETTE FLORENCE S.
Published: August 2006

The effect of peroxidase on food flavor and quality is discussed, and its use as an index of blanching fruits and vegetables reviewed. Peroxidase is considered the most heat stable enzyme in plants. If inactivated, all ofher enzyme systems are usually inactivated in the product. There is an empirical relationship between residual peroxidase activity and the development of off‐flavors and off‐odors in foods. Peroxidase activity has been detected in products stored at — 18°C and under moisture conditions as low as 12.5% moisture. Any activity detected following severe heat treatments is usually due to the enzyme not being wholly inactivated. Inadequate thermal processing may result in regeneration of the enzyme.
PREPARATION OF SOLUBLE CONJUGATES OF GLUCOSE OXIDASE AND CATALASE BY CROSS‐LINKING WITH GLUTARALDEHYDE
Authors: ATALLAH MOKHTAR T. , HULTIN HERBERT O.
Published: August 2006

Soluble high molecular weight conjugates of catalase were prepared by intermolecular cross‐linking with glutaraldehyde at pH 7.0. The same reagent was used to prepare high molecular weight soluble conjugates of glucose oxidase with and without catalase activity. For cross‐linking of glucose oxidase the reactions were carried out at pH 4.5 in the presence of bovine serum albumin. No difference in Km values was observed between samples of catalase conjugates and untreated enzyme, either soluble or immobilized. When soluble glucose oxidase‐catalase conjugates were incubated at 55°C for 18 min, only 20% of the original glucose oxidase activity was lost while the untreated enzyme lost 90% of its activity under the same conditions.
ANTHOCYANIN COMPOSITION OF TARO
Authors: GHAN HARVEY T. , KAO‐JAO TSUNG HUI C. , NAKAYAMA T.O.M.
Published: August 2006

Anthocyanins were extracted from taro with 50% methanol, isolated by adsorbtion on insoluble polyvinylpyrrolidone, and purified by thinlayer chromatography. The pigments were identified by chromatographic and spectrophotometric methods as pelargonidin 3‐glucoside, cyanindin 3‐rhamnoside and cyanidin 3‐glucoside. Levels of anthocyanins were highest in the skin of the corm, 16.0% mg%, with equal amounts, 4.29 mg%, in both corm and petiole. Anthocyanogens also were present.
POSTHARVEST STORAGE OF THE CULTIVATED MUSHROOM (Agaricus bisporus) AND ITS INFLUENCE ON QUALITATIVE PROTEIN CHANGES RELATED TO CANNED PRODUCT YIELD
Authors: EBY D. L. , McARDLE F. J. , BEELMAN R. B.
Published: August 2006

Storage treatments (12°C, 95% RH) were applied to freshly harvested mushrooms for 0, 24 and 72 hr. Canned product yields were determined on replicated samples processed by a standardized procedure. Canned product yields increased 19% after 72 hr storage and total free amino acid content of the tissues increased proportionately. Electrophoretic analyses employing sodium dodecyl sulfate gels demonstrated that degradation of larger molecular weight proteins occurred during storage with a corresponding increase in the lower molecular weight fractions. Water‐binding capacity and water‐holding capacity of partially purified proteins prepared from treated lots increased as storage time progressed. Data substantiated the hypothesis that qualitative changes in mushroom proteins are a factor in the increased product yields obtained by postharvest storage of mushrooms.
THIAMINE, PYRIDOXINE, NIACIN AND FOLACIN IN QUICK‐COOKING BEANS
Authors: ROCKLAND LOUIS B. , MILLER CHARLOTTE FUNG , HAHN DULCIE M.
Published: August 2006

Direct comparisons were made on the content and retention of thiamine, pyridoxine, niacin and folacin in quick‐cooking (large Lima, pinto, pink, blackeye) beans prepared from authentic, chemically characterized lots of commercial dry beans. Significant losses occurring during cooking and their relationship to cooking time differentials were determined and the vitamin levels in cooked beans compared with ofher outstanding sources of B‐complex vitamins. Data show dry beans are a good source of B‐complex vitamins, but levels vary considerably with bean type and processing/cooking methods. Cooked, quick‐cooking Lima and blackeye beans had slightly higher levels of all four vitamins than standard cooked beans, but standard cooked pink and pinto had higher levels of thiamine, pyridoxine and niacin; folacin differences were inconsistent. There was no consistent relationship between vitamm content and cooking time. Cooked blackeye, large Lima and pink were equivalent or higher than beef liver or wheat germ with respect to thiamine, better sources of pyridoxine than yeast or wheat germ, but lower in niacin than liver. With respect to folacin, blackeye beans are a better source than liver, wheat germ or yeast and large Lima and pink are equal or better than beef liver or yeast.
VOLATILE CONSTITUENTS OF CANTALOUPE, Cucumis melo, AND THEIR BIOGENESIS
Authors: YABUMOTO K. , JENNINGS W. G.
Published: August 2006

The volatile emanations of cultivars of muskmelon were isolated by three procedures: direct sampling of melon cavity gases via a septum‐sealed glass probe cemented to the melon, entrapment of large volumes of headspace gas on porous polymer traps, and steam distillation‐extraction of pieces of melon fruit tissue. Essences were subjected to gas chromatographic analysis in high resolution wall‐coated open‐tubular glass capillary columns. Identifications were based on mass spectra, gas chromatographic retentions, and occasionally infrared spectra. Forty‐seven compounds, dominantly esters, were identified and their concentrations during ripening were followed. The biogenetic pathways for selected esters were studied by radioassay of volatiles produced by melon tissue incubated with selected radio‐labeled precursors.
VOLATILE COMPOSITION OF MCINTOSH APPLE JUICE AS A FUNCTION OF MATURITY AND RIPENESS INDICES
Authors: SAPERS G. M. , ABBOTT J. , MASSIE O. , WATADA A. , FINNEY E. E.
Published: August 2006

Research was undertaken to establish relationships between volatile levels in the juice of fresh apples, determined by GLC headspace vapor analysis, and other objective indices of maturity and ripeness. Mclntosh apples were tested individually after harvest or following storage and ripening. Volatile levels in the juice were correlated with titratable acidity, Magness‐Taylor firmness and stiffness coefficient values. The stiffness coefficient is derived from nondestructive sonic resonance frequency measurements and has potential value for sorting.
METHYL ANTHRANILATE AS AN AROMA CONSTITUENT OF AMERICAN WINE
Authors: NELSON R. R. , ACREE T. E. , LEE C. Y. , BUTTS R. M.
Published: August 2006

The level of methyl anthraniiate was determined in several wines of native American varieties and of related hybrids. In order to evaluate its contribution to the “foxy” aroma that is often associated with these wines, sensory analyses were conducted to estimate the threshold of methyl anthraniiate in wines and to compare its concentration with the perception of “foxiness.” The gas chromatographic analysis reveals that the level of methyl anthranilate varies widely among grape varieties. Not ail wines termed “foxy” exhibit high levels of this compound. Methyl anthraniiate may be an important aroma constituent in a few native varieties but the characteristic “foxy” flavor is not solely due to its presence.
HYDRATION AND RHEOLOGY OF SOY‐FORTIFIED PREGELLED CORN FLOURS
Authors: AYERNOR GEORGE S. , STEINBERG MARVIN P.
Published: August 2006

The objective of this work was to prepare a soy‐fortified corn dough having the same rheological properties as the unfortified material. Water sorption isotherms and hydration kinetics of pregelled corn‐flour, corn‐soy and starch powder systems were investigated. The effect of adding processed full‐fat soy flour on hydration, reconstitution and rheological properties of dough systems were studied with Brabender Farinograph and Extensograph instruments. Soy flour imparted an undesirable plasticizing effect on pregelled corn doughs. Rheological properties of model dough systems were studied to solve this problem. Results indicated this effect could be reversed by the addition of pregelled tapioca starch as an elasticizing agent. A corn flour:soy flour:tapioca starch::60:30:10 mixture produced a dough with rheological properties similar to those of a corn flour dough.
STATISTICAL ANALYSIS OF aw MEASUREMENTS OBTAINED WITH THE SINA SCOPE
Authors: TROLLER JOHN A.
Published: August 2006

A calibration procedure for the Sina‐scope hygrometer is described. Four saturated salt solutions, covering a range from 0.755–0.967aw, and two foods, with a, levels in the intermediate moisture food range, were tested to determine the accuracy and precision of the Sina instrument. Accuracy, relative to averaged published a, levels for the four standard salts, was evaluated. Most measured values were slightly less than the averaged standards. The greatest difference noted was ‐1.06% of the standard. Estimates of instrument precision showed that the coefficient of variation decreased with measurement of successively higher a, standard solutions and did not exceed 1%. Instrument readings to two decimal places possessed standard deviations slightly lower than corresponding readings estimated to three decimal places. Standard deviations (20 replicates at each aw) ranged from o—0.004. Estimates of pooled, between‐sensor standard deviation showed that there were no significant differences between the two sensors used in those studies. Equilibration periods of 45 or 60 min were almost equally precise. The number of replicates required to produce a given level of data confidence are calculated and presented. Similar results relative to estimates of precision were obtained with the two foods tested.
EFFECT OF SEQUENCE AND METHOD OF ADDITION OF HUMECTANTS AND WATER ON aw LOWERING ABILITY IN AN IMF SYSTEM
Authors: SLOAN A. ELIZABETH , SCHLUETER DENNIS , LABUZA THEODORE P.
Published: August 2006

The sequence and method of addition of multiple humectants and water to a food system has been reported to have an effect on the resultant water activity (aw). These effects using three major classes of water‐binding agents were investigated in a model intermediate moisture dog food system. Both the sequence of addition of each humectant and water and the method of addition by either adding directly to the food or initially dissolving the humectants in the water were varied. Water activity was measured by the vapor pressure manometric technique. This study has shown that neither the sequence or the method of addition of multiple humectants to an IMF food system has an effect on the final aw. The Ross equation can be used to predict the final aw in multi‐humectant systems with a high degree of accuracy.
MECHANISM OF EGG WHITE RESISTANCE TO BACTERIAL GROWTH
Authors: YADAV N. K. , VADEHRA D. V.
Published: August 2006

This study was designed to probe into the mechanism of egg white (EW) resistance to bacterial growth. The ability of Pseudomonas, Escherichia and Salmonella species to grow in EW was examined before and after a number of different treatments. Dilution with water, aging of eggs at room temperature, sonication, digestion with papain and compounding with ovomucin, iron, yolk and glucose rendered EW suitable to bacterial growth. Thick EW was a better medium than thin EW for bacterial growth. Dehydration of fresh EW increased its resistance to the growth of Salmonella strains. It was concluded that the physical structure of EW (proteins) determined its resistance to bacterial growth, besides its apparent lacking in available water and nutrients.
EFFECT OF POLYPHOSPHATES ON TENDERNESS OF HOT CUT CHICKEN BREAST MEAT
Authors: PETERSON D. W.
Published: August 2006

The toughening effect of cutting chicken broiler breast muscle within 1 hr after slaughter was prevented by injection of sodium polyphosphates into the muscle at 20 min postmortem. After aging, pH of polyphosphate‐treated muscles averaged 6.15 compared with 5.81 for untreated muscles.
CHANGES IN THE CONCENTRATION OF FATTY ACIDS FROM THE NONPOLAR PHOSPHO‐ AND GLYCOLIPIDS DURING STORAGE OF INTACT LAMB MUSCLES
Authors: LAZARUSI C. R. , DENG J. C. , WATSON K. M.
Published: August 2006

Lean lamb muscle tissue from the longissimus and semitendinosus was removed from intact chilled carcasses at 0, 1, 4, 7 and 9 days postmortem. Following separation of the lipids by silicic acid column chromatography, fatty acid methyl esters of the nonpolar, phospho‐ and glycolipid fractions were identified by gas chromatography. Lamb longissimus had significantly (P < 0.05) more nonpolar lipid percentage than the semitendinosus, while phospho‐ and glycolipid content was similar (P > 0.05). Analysis of variance of the data based on grams fatty acid per 100g tissue resulted in more significant differences between muscles and storage periods than when the data were analyzed on a percent of total fatty acids.
RELATIONSHIP OF CYCLIC‐AMP AND PHOSPHORYLASE a IN STRESS‐SUSCEPTIBLE AND CONTROL PIGS
Authors: ONO K. , TOPEL D. G. , CHRISTIAN L. L. , ALTHENI T. G.
Published: August 2006

Muscles from stress‐susceptible (SS) pigs are often characterized by a rapid rate of glycogenolysis, but the mechanism which is responsible for this abnormality is unknown. As part of an effort to define the mechanism, we determined the relationship between cyclic AMP (c‐AMP) and phosphorylase a activity in SS and control (C) pigs. Longissimus muscles were obtained from SS and C uias at 3. 30. 60 and 120 min postexsanguination. At 3 mm, c‐AMP levels were 1555 ? 94 and 1309 ± 29 pica moles/g muscle from SS and C, respectively, and differed significantly (P = 0.05). Levels at ofher times were not significantly different. Ratios of phosphorylase a to a±b (total) activities at 3 min were 0.303 ± 0.047 and 0.157 ± 0.028 for SS and C, respectively, and differed significantly (P = 0.05). Differences were not significant after 3 min. Total activities at 3 min were 0.617 ± 0.119 and 0.535 ± 0.047 mg phosphorus liberated/10 min/mg protein. These results, without accounting for ofher mechanisms which might regulate phosphorylase activation, indicate that higher c‐AMP levels at 3 min could produce higher phosphorylase a levels in SS than in C pigs. Whether this difference is adequate to explain the difference in rate of glycogenolysis needs further clarification.
ISOMETRIC TENSION DEVELOPMENT OF GLYCERINATED FIBERS PREPARED FROM NORMAL AND PSE PORCINE MUSCLES AND THE EFFECT OF MYOSIN IRRIGATION ON THE TENSION DEVELOPMENT OF “GHOST” FIBERS
Authors: IZUMI K. , ITO T. , FUKAZAWA T.
Published: August 2006

Isometric tension development of glycerinated single fibers prepared from normal and PSE porcine muscles upon addition of Mg2+‐ATP was estimated. The study was also made on the myosin‐irrigated fibers prepared by irrigating porcine myosins into rabbit “ghost” fibers. The isometric tension of the fibers was decreased as the pH of the muscle was decreased. The tension development of normal myosin‐irrigated fiber was 60% higher than that of the “ghost” fiber, while that of PSE myosin‐irrigated fiber was diminished to zero. From the evidences obtained in the present and in the previous studies, we have tentatively concluded that lack of contractility of PSE muscle is mostly due to the irreversible binding of myosin to actin filaments.
CHEMICAL QUALITY INDEX OF CANNED TUNA AS DETERMINED BY HIGH‐PRESSURE LIQUID CHROMATOGRAPHY
Authors: MIETZ JOHN L. , KARMAS ENDEL
Published: August 2006

A chemical quality index of canned tuna was established for estimating the extent of decomposition in fresh tuna prior to canning. Histamine has frequently been used as such an indicator but by itself it has not always proved useful. The relationship of 5 amines (histamine, putrestine, cadaverine, spermine and spermidine) was studied to generate a chemical index of tuna decomposition. The amines were extracted from authentic pack and commercially prepared canned tuna samples. The dansyl derivatives were formed and determined by reverse phase, linear gradient elution, high pressure liquid chromatography. An index was developed from the individual amines and the resulting chemical indices scores compared favorably to organoleptic and authentic pack value scores.
CHEMICAL AND SENSORY CHANGES DURING STORAGE OF WITCH FLOUNDER (Glyptocephalus cynoglossus)IN ICE
Authors: SHAW D. H. , CARP R. L. , KENNEDY M. ANNETTE
Published: August 2006

Witch flounder from an inshore stock were caught by gill‐net and their storage life in ice was determined by sensory analysis. Chemical analyses were made of ATP, hypoxanthine, lactic acid, and trimethylamine. ATP breakdown occurred at a slower rate than in most fish, and after 18 days storage, the major components of the nucleotide degradation were still intermediates as production of hypoxanthine was low. Glycogen levels at death were low, and this metabolite degraded in the manner expected from past experience. The relationship between pH and lactate was highly significant (P ≤ 0.01). Trimethylamine values depended on whether KOH or K2CO3 was used during the analysis, and discrepencies between these two methods are discussed. Analysis of sensory and chemical results indicated that trimethylamine was a good indicator of quality (P ≤ 0.01), and that while hypoxanthine correlated well with quality, its quantity was such that it was unlikely to have any effect on sensory evaluation.
PREDICTION OF SENSORY RESPONSE TO TEXTURAL PARAMETERS OF BREADED SHRIMP SHAPES USING INSTRON TEXTURE PROFILE ANALYSIS
Authors: SOO HONG‐MING , SANDER EUGENE H.
Published: August 2006

A method for objective measurement of textural parameters of fabricated comminuted shrimp‐binding matrix agent mixtures using the universal testing maching (Instron) has been developed. An abbreviated Instron texture profile analysis (TPA) of fabricated cqoked shrimp patties was used to predict sensory textural scores on subsequent mechanically extruded shrimp shapes. The technique eliminates expensive and time consuming pilot plant operation of equipment to produce a sufficient quantity of shrimp shapes required to measure single formula and process parameters.
MICROBIOLOGICAL CHARACTERIZATION OF WATER FOR RECYCLING IN POULTRY PROCESSING PLANTS
Authors: LILLARD H. S.
Published: August 2006

Water samples from four points in a commercial broiler processing plant were compared to evaluate the feasibility of recycling processing water to the giblet flume without bactericidal treatment. Five microbiological parameters were examined: total aerobic counts, total and fecal coliform levels, salmonellae incidence and levels. By all methods of evaluation microbiological quality of water was best from the gizzard splitter and worst from the giblet flume. Giblets leaving the flume were microbiologically equal to giblets leaving the chiller despite differences in water quality. Apparently untreated water from the giblet splitter or chiller could be recycled to the giblet flume without sacrifice of product quality.
UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE
Authors: ACTON J. C. , DICK R. L. , NORRIS E. L.
Published: August 2006

Various carbohydrates were tested for suitability as fermentable substrates in sausage mixes inoculated with a frozen concentrate starter culture of Pediococcus acidilactici. For sausages containing 1% of carbohydrate, fermentations at 38°C for 24 hr showed similar rates of pH reduction (approx 6.0 initial to 4.7 final) and lactic acid ýields (0% initial to 0.9% final) for dextrose and sucrose. Maltose yielded 78% as much acidity as dextrose and the final sausage mix had a pH of 4.95. Although a 24 hr pH reduction from approx 5.95 (initial) to 5.25 (final) occurred with lactose and dextrin usage, the final lactic acid levels were not significantly (P < 0.05) different from that of a control mix containing no added carbohydrate: The fermentation of mixes with corn syrups (DE 29, 43, 54.5, 63) showed that a greater pH reduction and higher lactic acid accumulation developed as the quantity of the “simpler” carbohydrate fraction in each syrup increased. In comparison to two control sausages (0% and 1% dextrose), sausages with 2% corn syrups (DE 29 and DE 63) had significantly (P < 0.05) lower shear values after 10 days of drying. No significant differences occurred in weight losses over a 30‐day drying period.
EFFECTS OF PORTION THICKNESS AND COOKING TEMPERATURE ON THE DIMENSIONAL PROPERTIES AND COMPOSITION OF RESTURCTURED PORK
Authors: CAFAPBELL J. F. , NEER K. L. , MANDIGO R. W.
Published: August 2006

Restructured pork patties (25% fat) were manufactured using three portion thicknesses. Three locations within the pressed log and five cooking temperatures were also studied. Changes in area, volume, thickness, cooking loss and chemical composition due to cooking were evaluated. Area change, volume change and cooking loss decreased linearly as thickness increased (P < 0.01). Percent thickness increased linearly (P < 0.01) due to cooking as portion thickness increased. Area change increased linearly (P < 0.01) as cooking temperature increased. The least volume change and cooking loss were found at a temperature of 177°C. Percent moisture and fat increased linearly and percent protein decreased linearly as portion thickness increased. As cooking temperature increased percent moisture increased and then decreased with the highest moisture content occurring at 177°C. Location within the log of restructured pork had no effect on the properties investigated. A combination of a 1.90 cm thickness and a cooking temperature of 177°C yielded a product with predictable and satisfactory performance.
SORPTION‐DESORPTION OF VINYLCHLORIDE IN SELECTED POLYVINYLCHLORIDE‐FOOD SIMULATING SOLVENT SYSTEMS
Authors: MORANO J.R. , GIACIN J. R. , GILBERT S. G.
Published: August 2006

The partition or equilibrium distribution of vinylchloride between a polymer phase (polyvinylchloride) and a contacting phase (food simulants) has been determined using n‐hexane, distilled water and vegetable oil as the food simulants. The results from the respective polyvinylchloride (unplasticized)‐food simulating systems showed a concentration dependent, nonlinear distribution of monomer, in favor of the polymer, with decreasing initial levels of vinylchloride for n‐hexane and vegetable oil. For the unplasticized polyvinylchloride‐water system, the partition coefficient was also concentration dependent but linear. The partition coefficient was constant with respect to initial monomer concentration for plasticized polyvinylchloride and the food simulants.
PURGING OF NATURAL SALT‐STOCK PICKLE FERMENTATIONS TO REDUCE BLOATER DAMAGE
Authors: COSTILOW R. N. , BEDFORD C. L. , MlNGUS DAVID , BLACK DAVID
Published: August 2006

Efficient nitrogen‐purging systems were developed for maintaining low CO2 concentrations in commercial salt‐stock pickle fermentations. The successful systems tested were those in which a gas diffuser with a very small pore size was used to purge the brine while the brine was being circulated. The use of these systems dramatically reduced the incidence of severe bloaters in salt‐stock pickles of large diameter. Specific recommendations are included for the design and use of a purging apparatus.
FOOD ACCEPTABILITY RESEARCH: COMPARATIVE UTILITY OF THREE TYPES OF DATA FROM SCHOOL CHILDREN
Authors: HEAD MARY K. , GlESBRECHT FRANCIS G. , JOHNSON GLENDA N.
Published: August 2006

Acceptabilly of school‐served food items was assessed by three methods: a five‐point hedonic scale (HED); a five‐point scale on which students estimated the amount they had eaten (AMT); and weighed plate waste. Reliability of HED scale was highlv sienificant: reliability of AMT scale was significant for all but one item. AMT scores. had closer relationship to food consumption than did HED scores. A statistical model was constructed for predicting food consumption from ratings; it was possible to obtain an indication of consumption by elementary students from either scale. Application of methods is discussed. Use of student ratings for predicting consumption by elementary students seemed feasible in test‐retest situations.
QUANTITATIVE DETERMINATION OF CARRAGEENAN IN INFANT FORMULAS
Authors: KLECKNER JEAN , RICK NORMAN REA , THOMSON W. A. B.
Published: August 2006

An accurate and precise method was developed for the determination of carrageenan in milk‐based infant formulas. Following digestion of protein with papain, carrageenan was precipitated with Hyamine 1622, a quatemary ammonium salt. The precipitate was washed to remove lactose, dissolved in sulfuric acid and the carrageenan assayed by color development with the phenol‐sulfuric reagent. Filtrations and washings were facilitated with Millipore filters. Carrageenan recovery of spiked‐formulas averaged 99.67% for ready‐to‐feed products and 95.74% for concentrated products, which respectively contained 7.1% and 14.2% lactose. To obtain these accuracies the reference carrageenan must be identical to the carrageenan in the product.
PROTEIN QUALITY OF GREEN‐MATURE, DRY MATURE AND SPROUTED SOYBEANS
Authors: BATES R. P. , KNAPP F. W. , ARAUJO P. E.
Published: August 2006

'Bragg’ soybeans harvested at the green‐mature (GM) or dry‐mature (DM) stage, 4‐day sprouts (S) (both raw and heated), and cooked ‘Early Green’ GM soybeans were evaluated for protein quality, sulfur amino acids and trypsin inhibitor (TI) content. Adjusted PER values for raw GM, DM and S were 0.77, 0.75 and 0.64, and for heated diets 2.05, 2.11 and 2.02, respectively. Cooked ‘Early Green’ PER was 2.14; TI content was about l/3 as great in raw S, relative to raw GM and DM diets. There was no significant difference in total sulfur‐containing amino acids among maturities nor in PER values between heated diets at the three maturities. Although soybean protein quantity increased slightly with maturation and sprouting, quality was relatively independent of maturity.
HETEROGENEITY AND TEMPERATURE EFFECTS ON FLAVOR SENSING OF ETHYL CAPRYLATE
Authors: POWERS JOHN J.
Published: August 2006

The flavor thresholds of 25 panelists for ethyl caprylate dissolved in water were determined at 6, 25 and 43°C. Only the panel mean at 43°C was significantly higher. However, when panelists were partitioned into homogeneous sets, a majority of the panelists were shown to have different thresholds at the three temperatures. Magnitude estimation was used to test for sensitivity of 13 panelists in the supra threshold range. Some judges who were most sensitive at threshold levels were less sensitive than other judges at suprathreshold levels. Causes for heterogeneity among judges are discussed. It is proposed, that, for different judges, different processes in sensing are rate limiting. In part, energy of activation calculations support this supposition.
PYRAZINES IN THE REACTION OF L‐DEHYDROASCORBIC ACID WITH AMMONIA AND GLYCINE
Authors: DAVÍDEK J. , VELÍŠEK J. , ZELINKOVÁ Z. , KUBELKA V.
Published: August 2006

Volatile reaction products of L‐dehydroascorbic acid with ammonia and glycine were isolated from alkaline solutions, separated by gas‐liquid chromatography and identified by comparison of their gas chromatographic retention and mass spectral data with those of authentic compounds. Five alkylpyrazines were positively identified: methyl‐; 2,5‐dimethyl‐; trimethyl‐; 2,5‐dimethyl‐3‐ethyl‐; and tetramethyl‐pyrazine.
CHARACTERIZATION OF MANGO PEEL PECTIN
Authors: SRIRANGARAJAN A. N. , SHRIKHANDE A. J.
Published: August 2006

Mango peel which constitutes 20–25% of the mango processing waste was found to be a good source for the extraction of pectin of good quality, suitable for the preparation of fiim and acceptable jelly. This communication discusses the chemical and physical characteristics of mango peel pectin.
AMINES IN DRY FERMENTED SAUSAGE
Authors: VANDEKERCKHOVE P.
Published: August 2006

The concentrations of some important amines were determined in dry fermented sausages. Total amine content ranged from 23.78–195.19 mg per 100g of dry matter. Maximal amounts of 28.59 mg of histamine, 39.57 mg of putrescine and 150.63 mg of tyramine per 100g of dry matter were found. The formation of putrescine from arginine was suggested. A large variation in the amine content and composition was found, possibly related to different methods of fabrication and to the specific flora of the sausages. In view of possible harmful effects of these amines, concentrations reported in this note deserve careful reflection and further investigation.
MICROWAVE AND CONVENTIONAL PRECOOKING OF HOT AND COLD PROCESSED PORK LOINS
Authors: MONTGOMERY T. H. , RAMSEY C. B. , LEE R. W.
Published: August 2006

20 barrows were used to study the effects of hot and cold processing of pork loin chops and roasts precooked by conventional or microwave methods. Cooking time, losses, palatability and histological characteristics were determined. Precooking of hot processed chops appeared unfeasible due to decreased tenderness related to muscle contraction. Precooking of hot processed roasts by conventional roasting appeared feasible because of lower cooking losses and acceptable tenderness as compared to that of cold processed roasts. Microwave precooking of chops and roasts was less desirable than conventional precooking because of increased cooking losses and decreased tenderness. Sarcomere length and fiber diameter were related to muscle tenderness.
LONG‐DISTANCE TRANSOCEANIC SHIPMENTS OF FRESH BEEF
Authors: MARRIOTT N. G. , SMITH G. C. , HOKE K. E. , CARPENTER Z. L. , WEST R. L.
Published: August 2006

Fresh beef cuts and quarters were shipped from Ellensburg, Wash. to Yokohama, Japan in refrigerated vans with either normal (ambient air) or modified (60% CO2, 25% O2, 15% N2) atmospheres. Packaging treatments involved use of polyvinyl chloride film, calcium alginate coating, cotton stockinettes, polyethylene‐lined boxes and vacuum packages for rounds, chucks, ribs, loins and/or quarters. Use of a 0.02% solution of sodium hypochlorite (NaOCl) did not affect the terminal condition of beef cuts or quarters. Use of modified atmosphere was associated with significant improvements in overall appearance and desirability of beef cuts and quarters. The best method for protecting fresh beef cuts during long‐distance shipments was vacuum packaging; vacuum packaged cuts were adequately protected from deterioration and weight loss during the 20–21 day shipment. The best system for protecting fresh beef quarters during long‐distance, transoceanic shipments consisted of wrapping with PVC film and transport in a modified atmosphere van; however, quarters treated in this manner were not adequately protected from deterioration and received relatively low appearance ratings.
QUALITY EVALUATION OF FROZEN STORED CHANNEL CATFISH GROWN BY TANK CULTURE: EFFECTS OF DIETARY FAT, FREEZING METHOD AND STORAGE TEMPERATURE
Authors: GIBSON T. A. , WORTHINGTON R. E. , EATON E. K. H , BELJCHAT L. R.
Published: August 2006

Channel cattish (Ictalurus punctatus) were grown in tank culture on diets containing either tallow or menhaden oil as 10% of diet. Processed fish were frozen in air at ‐18°C or in nitrogen spray at ‐77°C, sealed in polyethylene and stored at either ‐18 or ‐35°C. Sensory evaluations of fresh fish revealed no differences in flavor, texture, or aroma. Fish reared on tallow were rated slightly superior for flavor after 94 days storage and for aroma and flavor after 312 days. Fish frozen in air were rated slightly superior for aroma after 94 days and for texture and flavor after 312 days. Fish stored at ‐18°C were rated slightly superior in texture after 312 days. Initial microbial counts were approx 900 per 10 cm2 of flesh surface; these values decreased by 65% after storage for 102 days and by 95% or more after storage for 365 days.
TEMPERATURE DEPENDENCE OF THE COOKING RATE OF DRY LEGUMES
Authors: QUAST D. C. , da SILVA S. D.
Published: August 2006

It is well known that high temperatures reduce the cooking time of dry beans and peas. However, little quantitative information on the temperature dependence of the cooking time can be found in the literature. The temperature dependence of the cooking rate was obtained by cooking samples of dry legumes for various times at 98, 116, and 127°C and measuring the maximum force on a Kramer TP‐1 shear press with a CS‐1 cell containing 100g samples. The time‐temperature combinations which gave the same texture were plotted to obtain z‐values for softening of the beans. The following z‐values for softening due to cooking were found: Black beans: 19°C; brown beans: 18°C; soybeans: 16°C; and Alaska dried peas: 16°C. The results reported can be used for more adequate design of cooking processes of beans with special regards to energy savings since beans are frequently cooked for 5 hr at 100°C.
CITRIC ACID FERMENTATION OF BREWERY WASTE
Authors: HANG Y. D. , SPLITTSTOESSER D. F. , WOODAMS E. E. , SHERMAN R. M.
Published: August 2006

Spent grain liquor, a brewery waste, was used as a fermentation medium for the production of citric acid by Aspergillus foetidus (formerly called A. niger NRRL 337.) The yields of citric acid varied from 3.5–12.3g/liter of the waste fermented, depending on the samples. On the basis of the reducing sugar consumed, the yields ranged from 42–58%. The added nitrogen compounds increased mycelial growth and the consumption of sugar, but markedly reduced the amount of citric acid formed. The addition of phosphate (KH2PO4) appeared to have little effect on mycelial growth and citric acid production. Methanol in concentrations of 2–4% markedly increased the formation of citric acid from the waste. There was a reduction in mycelial growth associated with the use of methanol.
DETERMINATION OF VITAMIN A IN FOOD COMPOSITES BY HIGH SPEED LIQUID CHROMATOGRAPHY
Authors: HEAD MARY K. , GIBBS ELEANOR
Published: August 2006

A method is presented for measurement of Vitamin A in food composites by high speed liquid chromatography. Saponification of the sample is necessary, but no purification or separation is required. Neither phytofluene nor other unsaponifiable material in the sample cause interference. Accurate measurement is possible in samples which contain 0.5–4 μg/ml, and recovery of Vitamin A standard in the presence of high levels of carotenoids is 103.5%.
EFFECT OF EMULSIFIERS ON THE TEXTURE OF COOKIES
Authors: HUTCHINSON P. E. , BAIOCCHI F. , DEL VECCHIO A. J.
Published: August 2006

The function of emulsifiers in cookies is well reported as a characteristic of spread ratio. It is understandable that these ingredients would also affect other characteristics. Texture, as related to hardness or softness of the cookie, is one of the most readily discernible features for the consumer. Using the American Association of Cereal Chemists method for determining cookie spread ratio, various emulsifiers were evaluated for their effect on the texture of cookies. Optimum levels for each emulsifier were determined. An Instron, model 1132 with the Ottawa Texture Cell, was used in establishing the procedure for measuring cookie texture. The procedure was designed in which the tenderness of samples could be determined and presented graphicly.
OPTIMAL CONDITIONS FOR ASSAY OF STAPHYLOCOCCAL NUCLEASE
Authors: KAMMAN J. F. , TATINI S. R.
Published: August 2006

Conditions optimal for assay of staphylococcal nuclease were established by spectrophotometric measurement of acid soluble oligonucleotides produced from heat denatured calf thymus deoxyribonucleic acid (DNA) by purified micrococcal nuclease (DNase, E.C. No. 3.1.4.7) as well as crude DNase from Staphylococcus aureus. Assay conditions of 50°C. calcium concentration of 0.005M, NaCl concentration of 0.17M and pH of 10.0 were optimal for activity of DNase. There was a sixfold increase in activity of DNase under these conditions over that observed under the most commonly used assay conditions of 37°C and pH 9.0. Use of 50°C and pH 10.0 in a DNA‐agar diffusion system also resulted in a reduction in assay time by twofold with crude DNase from growth of weak or strong DNase producing strains of S. aureus. Similarly, the assay time of DNase extracted from dried malted milk and cheddar cheese (involved in staphylococcal food poisoning) was also reduced by twofold at 50°C and pH 10.0 over that observed at 37°C and pH 9.0.
DIETARY HEMICELLULOSE INTERACTIONS INFLUENCING SERUM LIPID PATTERNS AND PROTEIN NUTRITIONAL STATUS OF ADULT MEN
Authors: KIES C. , FOX H. M.
Published: August 2006

The objective of the present project was to determine the effect of graded levels of hemicellulose added to a constant, plant‐based diet on serum lipid patterns and protein nutritional status of adult men. The 50‐day study was divided into a 2‐day depletion period, a 3‐day pre‐adjustment period, three 14‐day experimental periods (randomly arranged) and a 3‐day post‐adjustment period. During all adjustment and experimental periods, ground peanuts provided 6.0g N/subject/day as the near sole source of dietary protein. In addition to the oil supplied by the ground peanuts, six of the twelve subjects received butter oil while the other six received corn oil on a daily basis. During the three experimental periods, supplements of 4.2, 14.2 and 24.2g of hemicellulose were added daily to the diet. All subjects received all experimental treatments. Graded increases in hemicellulose had no demonstrative effect on nitrogen balances of subjects in strong apparent positive nitrogen balance; however, those individuals in marginal or negative nitrogen balance tended to show poorer nitrogen balances as level of dietary hemicellulose was increased. Mean blood serum cholesterol levels of subjects were slightly lowered as level of dietary hemicellulose was increased regardless of source of dietary fat. While mean serum triglyceride levels of subjects receiving the corn oil and peanut oil combination were quite constant with increases in dietary hemicellulose, the triglyceride levels of all subjects receiving the butter oil and peanut oil combination were increased as levels of dietary hemicellulose were increased.
CALCIUM BINDING AND ITS EFFECT ON THE PROPERTIES OF SEVERAL FOOD PROTEIN SOURCES
Authors: WALLACE G. W. , SATTERLEE L. D.
Published: August 2006

A study was conducted to evaluate the ability of four protein sources to bind calcium during an alkaline, calcium saturated incubation. Leaf protein concentrate and gluten bound the most calcium. Soy protein isolate and bovine blood protein isolate (plasma fraction) bound less calcium but both had large (80%) reductions in sodium content. Phytic acid was prevalent in both soy protein isolate and gluten, and was found to be entirely in their residue protein fractions after Ca binding. After incubation, essential amino acid losses were noted for all protein fractions, yet the losses were not significant. Following Ca binding, changes in molecular weights of the soluble proteins were noted as determined by gel filtration chromatography. Isoelectric points were noted to decrease in the soluble protein fractions, following Ca binding.
SOME VISCOELASTIC AND MACRONUTRIENT CHARACTERISTICS OF PEANUTS
Authors: CLARK R. C. , RAO V. N. M. , YOUNG C. T.
Published: August 2006

Some of the viscoelastic properties of four peanut varieties were investigated by a series of uniaxial compression tests. The uniaxial tests were performed with a universal testing machine at temperatures of 5, 20 and 30°C, all at 55% relative humidity. Individual amino acid contents of the peanuts were determined by ion exchange chromatography. A proximate analysis was run to determine Kjeldahl nitrogen and oil. The results of the mechanical tests were analyzed to obtain uniaxial modulus of elasticity at various times and a decay constant. A correlation analysis of viscoelastic properties with chemical composition yielded significant correlations between modulus of elasticity and some individual amino acids, protein and oil. The amino aicds and protein were positively correlated while oil exhibited a negative correlation to the viscoelastic properties.
TOXICITY OF Aspergillus amstelodami
Authors: RESURRECCION ANNA A. , KOEHLER P. E.
Published: August 2006

ISOLATES of Aspergillus amstelodami from country cured hams were tested for toxicity to chick embryos and to mice. Seven of eight culture filtrates from isolates grown 30 days in yeast extract (2%)‐sucrose (20%) media were lethal to chicken embryos. Six of eight culture filtrates were lethal when injected intraperitoneally into mice. Eight of eleven strains grown on sterile corn were toxic when fed to mice. Deaths occurred after only 3 days. A single isolate, toxic to both mice and chick embryos was selected for further study. Culture filtrates of this strain were lethal to male, white, weanling rats. Symptoms and gross lesions were indicative of an effect on the circulatory system. Incorporation of the mycelial mat into the diet of rats resulted in increased liver and kidney weights although deaths were not observed within 30 days. Rats fed corn inoculated with this mold had significantly lower average body weight gains than controls. Because of limited solubility of the toxic substance in most organic solvents, gel permeation chromatography was used to isolate a single toxic fraction. Purification of the compound was aticomplished by ion exchange and paper chromatography. The toxic material (Rf= 0.94) fluoresces blue when viewed under short wave UV light. The melting point of the material was 159–162°C. The UV absorption maximum of the material in 95% ethanol was 211 nm.
THE USE OF A COMMERCIAL Pediococcus cerevisiae STARTER CULTURE IN THE PRODUCTION OF COUNTRY‐STYLE HAMS
Authors: BARTHOLOMEW D. T. , BLUMER T. N.
Published: August 2006

Hams were inoculated with Pediococcus cerevisiue cells to determine effects of a lactic acid starter culture on country‐style ham quality. Treatments consisted of two different cure mix levels, three aging times and five inoculum levels. Hams were subjected to taste panel, physical, chemical, and microbial analyses. Acidity and white film formation on cut surfaces were higher for inoculated hams although taste panel analyses indicated little difference from control hams. Increased aged flavor and nuttiness flavor were noted at the higher NaCl level. Inoculated hams decreased in pH during the initial days of aging but increased later in the aging period. Increases in pH and the concomitant development of aged flavor confirmed previous work done on flavor at this station that at least 80 days processing time must elapse when using our processing conditions before aged flavor becomes acceptable. The total time required to produce aged hams may be shortened by inoculating hams with P. cerevisiae.
PROFILE OF FIBER TYPES AND RELATED PROPERTIES OF FIVE BOVINE MUSCLES
Authors: HUNT M. C. , HEDRICK H. B.
Published: August 2006

Histochemical, histological and physico‐chemical parameters of the longissimus, psoas major, gluteus medius, semitendinosus and semimembranosus beef muscles were investigated. Significant differences (P < 0.05) were observed among muscles for fiber type, cross‐sectional fiber area, sarcomere length, visual color, percent reflectance, myoglobin content, hemoglobin content, water‐holding capacity, transmission value, pH, moisture content, ether extractable constituents and protein content. Inner and outer areas of the semitendinosus and semimem‐branosus muscles differ histochemically in fiber type and color.