bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of Consuming Yogurts Prepared with Three Culture Strains on Human Serum Lipoproteins
Authors: JASPERS D. A. , MASSEY LINDA K. , LUEDECKE LLOYD O.
Published: August 2006

Ten human adult males' usual diets were modified by incorporating 681g nonfat, unpasteurized yogurt daily throughout three 14‐21 day periods. A different set of select culture strains, two commercial and one patented, were used for yogurt production in the three dietary periods. Including yogurt daily in the diet significantly reduced fasting total serum cholesterol 10‐12% in human adult males on some days, but serum cholesterol returned towards control values with continued yogurt consumption. Serum triglycerides and the proportions of serum lipoproteins were not significantly influenced by increasing yogurt consumption. Differences in concentrations of uric, orotic and hydroxymethylglutaric‐like acids in the yogurts were insufficient to account for the differences in temporary hypocholesterolemic effects of yogurt consumption seen between strains.
Maillard Browning of Common Amino Acids and Sugars
Authors: ASHOOR S. H. , ZENT J. B.
Published: August 2006

Common amino acids and amide derivatives have been ranked according to the intensity of Maillard browning formed when heated in an autoclave at 121°C for 10 min, under identical conditions, with each of the sugars D‐ribose, D‐glucose, D‐fructose, α‐lactose and sucrose. The amino compounds have been grouped into high, intermediate and low browning producing groups. Browning formed by heating a representative of each group with D‐glucose, D‐fructose and α‐lactose at pH values ranging from 6–12 was studied. Maximum browning was obtained at a pH value of about 10 in all of the amino acid‐sugar solutions tested.
Inhibition of N‐Nitrosamine Formation in a Cured Ground Pork Belly Model System
Authors: THEILER R. F. , SATO K. , ASPELUND T. G. , MILLER A. F.
Published: August 2006

A model system consisting of a uniformly distributed sample of ground pork in conjunction with a nitrite containing curing solution was utilized to evaluate the formation of N‐nitrosamines. Utilizing this system a wide variety of compounds were discovered to dramatically reduce the level of N‐nitrosopyrrolidine (NPyr) formed during frying. Carbohydrates including the reducing sugars dextrose, ribose, lactose, and maltose, as well as liquid smoke preparations, were found to reduce NPyr levels by as much as 60%. In addition, when low levels of combinations of inhibitors glucose, liquid smoke, and α‐tocopherol were incorporated, reductions in nitrosamine levels as great as 80% were observed in model systems as well as in pilot plant manufactured bacon.
Microbiological Contamination and Primal Cut Yields of Skinned and Scalded Pork Carcasses
Authors: SCHAEFER‐SEIDLER C. E. , JUDGE M. D. , COUSIN M. A. , ABERLE E. D.
Published: August 2006

Microbiological contamination was determined in core samples from the surface of the ham, shoulder, belly and back of skinned and scalded pork carcasses. Aerobic plate counts of mesophilic organisms indicated that ham and shoulder areas of scalded carcasses had higher bacterial numbers than skinned carcasses. Contamination on the back of the carcass was similar for skinned and scalded carcasses, while skinned carcass bellies had slightly higher counts than did scalded bellies. Numbers of psychrotrophic bacteria were negligible in all cases. Weights of primal cuts were compared in skinned and scalded carcasses by alternately skinning one side of each of 23 pork carcasses, while the other side was left skin‐on. Belly, picnic shoulder and ham yields were less for skinned sides, while the loin and Boston shoulder were not affected.
Evaluation of Extra Low Voltage Electrical Stimulation Systems for Bovine Carcasses
Authors: POWELL V. H. , DICKINSON R. F. , McPHAIL N. G. , BOUTON P. E. , HARRIS P. V.
Published: August 2006

Two extra low voltage electrical stimulation (ES) systems have been evaluated for their effect on the tenderness of beef semimembranosus (SM), longissimus dorsi (LD), gluteus medius, biceps femoris and semitendinosus muscles. Warner‐Bratzler shear force values indicated that both ES systems worked satisfactorily; ES samples had values which (a) were significantly (P < 0.001) lower than obtained for unstimulated (NES) samples where both were held under chilling conditions which should have produced considerable toughening, and (b) were not significantly different from NES samples restrained from shortening. Comparing ES samples with unrestrained and restrained NES samples, held under identical rapid chilling conditions, showed not only that the ES systems worked, but how well they worked. The SM and LD muscles appeared preferable for evaluation purposes.
Effect of Some Insoluble Milk Proteins on Sensory Characteristics of Appearance and Texture in Cookies
Authors: COOPER HESTER R. , PATTEN JACQUELINE D. , FLETCHER ROBERT H.
Published: August 2006

Lactalbumin, lactic casein, rennet casein, low‐calcium and high‐calcium co‐precipitates were processed from skim milk and dried using both spray and pneumatic‐conveying ring driers. Ring dried material was further divided into 30, 60 and 100 mesh sizes. All 20 protein products were tested in‘high’and‘low’protein cookies and evaluated by a trained sensory panel, using magnitude estimation scaling, for characteristics of appearance and texture. Processing effects, such as drying method and mesh size, had more effect on the cookies than protein type. These effects were greater in‘high’protein cookies than in‘low’protein cookies and were used to advantage in formulating‘high’protein cookies with a crisp and open texture.
Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts
Authors: CONNER D. E. , BEUCHAT L. R.
Published: August 2006

Thirty‐two essential oils from plants were screened for inhibitory effects on 13 food‐spoilage and industrial yeasts. Of these, essential oils of allspice, cinnamon, clove, garlic, onion, oregano, savory, and thyme were most inhibitory. Oils were subsequently tested for their effects on biomass production and pseudomycelium formation of eight genera of yeasts. Garlic oil was a potent inhibitor of yeast growth at concentrations as low as 25 ppm. The oils of onion, oregano and thyme were also strongly inhibitory. Essential oils (100 ppm) had no effect on pseudomycelium production by Candida lipolytica. However, all eight essential oils delayed pseudomycelium formation by Hansenula anomala, whereas six oils stimulated pseudomycelium production by Lodderomyces elongisporus. Cinnamon and clove oils were clearly stimulatory to pseudomycelium production by Saccharomyces cerevisiae.
Parametric Analysis for Predicting Freezing Time of Infinitely Slab‐Shaped Food
Authors: SUCCAR JORGE , HAYAKAWA KAN‐ICHI
Published: August 2006

A computer program was developed in order to predict freezing times of homogeneous food which may be approximated by infinite slabs. For this solution we assume temperature dependent thermophysical properties, together with symmetric or nonsymmetric convective and radiative heat exchange imposed at the boundaries. Through application of a statistical analysis, all dimensionless groups that have a significant influence in the rate of heat transfer were selected and used to develop a regression equation for the prediction of freezing times, by applying a central composite experimental design. This equation is applicable to the wide range of parametric values encountered during commercial operations. The reliability of the computer program and regression equation developed was verified experimentally.
Effects of Heat and Fermentation on the Extractability of Minerals from Soybean Meal and Corn Meal Blends
Authors: CHOMPREEDA PENKWAN TONGNUAL , FIELDS M. L.
Published: August 2006

Autoclaving (121°C for 30 min) soybean meal reduced phytate phosphorus by 17.5%; phosphorus soluble in 0.03N HCl decreased 27.1%, and iron decreased 17.2%. Heat treatment increased (P < 0.05) extractability of zinc and potassium (soluble in 0.03N HCl) in soybean meal. A natural lactic acid fermentation of corn meal decreased phytate phosphorus by 77.8% and increased phosphorus soluble in 0.03N HCl by 37.9%. Phosphorus and iron from corn meal soluble in 0.03N HCl decreased in quantity when soybean meal was added. There was little difference in the % magnesium, zinc and potassium soluble in 0.03N HCl whether in corn meal or corn meal‐soybean meal blends.
Studies on the Physical and Chemical Properties of Kiwi Fruit Starch
Authors: FUKE YOKO , MATSUOKA HIROATSU
Published: August 2006

The kiwi fruit starch consisted of small round granules with an average size of 5.5μ, and was composed of 14.4% moisture, 0.17% crude protein, 0.11% lipid and 0.14% ash. The phosphorus, content was 25.5 mg/100g, which was the highest concentration of the minerals. The amylose content was 10.8% and the X‐ray diffraction pattern was B‐type. The gelatinization temperature, obtained by DSC measurement, was 72°C. The properties of the fully gelatinized form and the low degree of retrogradation were observed by 13C‐NMR analysis. Free fatty acids detected in the lipid component of the starch were oleic, palmitic, linolenic, linoleic, and stearic acids.
Influence of Water Activity on the Nonenzymatic Browning of Apple Juice Concentrate during Storage
Authors: TORIBIO J. L. , NUNES R. V. , LOZANO J. E.
Published: August 2006

Highly concentrated clarified apple juice was kept in storage at 37°C over a period of 100 days. The soluble solids content ranged from 65–90.5°Brix. Color development was monitored as O.D. at 420 nm. A maximum nonenzymatic browning rate (NEBr) was found to occur between water activities 0.53 and 0.55. It was assumed that (1) dilution of reactants was responsible for the browning rate reduction at high water contents white (2) viscosity inhibited the color formation at low water activities. Viscosity ranged from 48 to 1.3 × 106 cp and increased sharply when the commercial levels of concentration (70–72°Brix) were exceeded.
Role of Trimethylamine Oxide in the Freeze Denaturation of Fish Muscle–Is It Simply a Precursor of Formaldehyde?
Authors: RODGER G. , HASTINGS R.
Published: August 2006

ABSTRACTS

A possible alternative role for trimethylamine oxide (TMAO) in fish muscle “freeze denaturation” was tested. Since TMAO is known to stabilize proteins against conformational change, its enzymatic removal during frozen storage could cause protein destabilization and aggregation. However, addition of TMAO to muscle tissue did not influence the rate or extent of “freeze denaturation” as assessed by protein solubility measurements.
A Method for Measurement of the Transient Response of Semisolid Foods Under Steady Shear
Authors: LEWIS J. I. , SHOEMAKER C. F.
Published: August 2006

A Weissenberg Rheogoniometer was interfaced to a microcomputer for data acquisition, filtering, and processing. Reproducible and accurate measurements were made during steady shear of the transient stress response, characteristic of time‐dependent semisolid foods. Differences between the initial flow process were found between two brands of commercial mayonnaise and one of spoonable salad dressing.
Determination of Sensory Components Accounting for Intervarietal Variation in Apple Sauce and Slices Using Factor Analysis
Authors: McLELLAN M. R. , LIND L. R. , KIME R. W.
Published: August 2006

Factor analysis was used to identify a set of orthogonal sensory components which best account for the intervarietal variation of applesauce and apple slices. Six cultivars of apples with different processing characteristics were studied to determine a set of sensory descriptors for use in the evaluation of these products made from new cultivars and varietal blends. Seven sensory components, each described by various descriptors, were found for processed applesauce which account for 84% of the intervarietal variation among these six apple cultivars. Similarly, six sensory components were found for processed apple slices which account for 72% of the intervarietal variation between these cultivars.
Water‐Holding Capacity of Some African Vegetables, Fruits and Tubers Measured In Vitro
Authors: LONGE O. G.
Published: August 2006

The acid detergent fiber (ADF) contents of some vegetables, starchy fruits and tubers, and their acetone dried powder (ADP), have been estimated to determine the water‐holding capacity (WHC) of these foods when raw or cooked. Water‐holding capacity was variable among the different classes of foods, being 2.1 ‐ 4.5 g/g ADP from starchy fruits and tubers, and varying between 7.8 and 18.2 g/g ADP from leafy and nonleafy vegetables. Cooking solubilized the starch in starchy fruits and tubers resulting in an increase in relative proportion of ADF in the ADP with a significant (p < 0.05) increase in WHC. Vegetables were not markedly affected by cooking except for okra and waterleaf, the WHC of which was significantly (p < 0.05) increased on cooking.
A Continuous Flow Procedure for Reaction Kinetic Data Generation
Authors: SWARTZEL K. R.
Published: August 2006

A procedure is developed for the determination of reaction kinetic parameters of constituents in fluid foods during continuous flow Time/temperature data are generated for the continuous flow reactor by varying initial temperature, heating media temperature and/or flow rates. Each time/temperature relationship is introduced into the Arrhenius equation and integrated by time through the heat exchanger. For each heating curve relationship one equivalent steady‐state time and temperature is calculated. Rate constants are determined for reaction changes by monitoring the initial and final concentration or level of a constituent. Varying conditions yield multiple rate constants and establish a description of the kinetics of the reaction during actual processing at the desired temperature range and in the desired fluid.
Coagulation Test for Cooked Meat Temperature: Effect of Variations in Filtration
Authors: TOWNSEND W. E. , THOMSON J. E. , HUTCHINS J. R.
Published: August 2006

The “Coagulation Test” was studied relative to the effect of variations in filtration treatments on the coagulation temperature and other properties of filtrates obtained from isotonic saline extracts of rare roast beef and cured pork shoulder picnics. As membrane filter pore size decreased and thickness of Celite pad increased, filtration time increased, coagulation temperature increased slightly, biuret protein values and spectrophotometric absorbance values decreased, changes occurred in the number and molecular weight of protein bands, but pH of filtrates was not markedly affected. Results indicated that filtration treatment had no marked effect on the coagulation temperature of filtrates which may be a reflection of the empirical and subjective nature of the “Coagulation Test.”
Effects of Supplementation of Short Bread Cookies with Roasted Whole Navy Bean Flour and High Protein Flour
Authors: DREHER M. L. , PATEK J. W.
Published: August 2006

The quality, nutritional content and sensory acceptability of cookies supplemented with roasted whole navy bean flour and high protein bean flour were examined. The bean cookies tended to have lower spread factors and breaking strengths than the wheat flour control. The bean‐supplemented cookies had higher protein content and quality than the control cookies. The control and 30% high protein flour‐supplemented cookies had 7.04% and 9.42% protein and chemical scores of 27.11 and 66.41, respectively. The sensory scores were inversely related to the level of bean flour used.
Effect of Rice Hemicelluloses on Pancreatic Lipase Activity In Vitro
Authors: NORMAND FLOYD L. , ORY ROBERT L.
Published: August 2006

The influence of rice bran water‐soluble hemicellulose on hydrolysis of fat by pancreatic lipase with and without bile salts was examined in vitro. Bile salts are required for emulsification of the oil. Three of the major salts found in human bile (sodium cholate, glycocholate, and taurocholate) were tested for emulsifying properties with and without rice hemicellulose. The lipase activity decreased with increased addition of hemicellulose to the bile salt‐enzyme reaction mixture. The results suggest that rice hemicellulose affects lipase activity indirectly by rendering the bile salts less available for emulsification of the oil and subsequent hydrolysis by the lipase.
Relative Viscosity of Proteins Extracted from Frozen, Thawed Turkey Muscle with the Sodium Salts of Nitrite, Chloride, and Tripolyphosphate
Authors: PRUSA KENNETH J. , BOWERS JANE A. , CRAIG JEAN
Published: August 2006

Turkey breast muscle batters were prepared with sodium chloride, sodium nitrite, and sodium tripolyphosphate. Batter pH and centrifuged batter sediment weight were measured, extracted protein amounts were measured by the biuret method, and relative viscosity of the extract was determined by capillary tube viscometry. Water and nitrite extracts had similar pH values, protein concentrations and relative viscosities. The batter with sodium chloride had the lowest pH while the batter with sodium tripolyphosphate had the highest pH. The greatest centrifuged batter sediment weight, greatest protein concentration and most viscous extract were from the batter containing sodium chloride and sodium tripolyphosphate.
Ultrastructural Localization of Lysosomes in Coho Salmon and Steelhead Trout Muscle
Authors: STEINER P. H. , BRODERSON S. H. , LISTON J.
Published: August 2006

Muscle tissue of coho salmon (Oncorhynchus kisutch) and steelhead trout (Salmo gairdneri) were examined by light and electron microscopy to localize the lysosomes within the muscle tissue. Three distinct populations of lysosomes were identified on the basis of their location within the tissue: (1) in connective tissue cells associated with the connective tissue compartment, (2) within but at the periphery of the muscle cells, and (3) within the muscle cells distributed among the myofibrils.
A Dynamic Test for Kinetic Models of Chemical Changes During Processing: Ascorbic Acid Degradation in Dehydration of Potatoes
Authors: MISHKIN MARTIN , SAGUY ISRAEL , KAREL MARCUS
Published: August 2006

A method was developed for kinetic‐model parameter estimation using data obtained from processes with known dynamic stress paths. The utility of the method was demonstrated for the case of modeling of ascorbic acid degradation during air drying of potatoes. Potato discs were dried under a variety of conditions using a laboratory‐scale tray‐dryer with wet‐ and dry‐bulb temperature control. Ascorbic acid concentration was monitored as a function of time along with average moisture content and temperature. These data obtained under dynamic conditions were used to estimate optimal parameters in a kinetic model describing the rate of degradation of ascorbic acid as a function of temperature, moisture content, time, and ascorbic acid concentration.
Enzymatic Modification of Fish Frame Protein Isolate
Authors: MONTECALVO J. , CONSTANTINIDES S. M. , YANG C. S. T.
Published: August 2006

Protein isolate was hydrolyzed with pepsin yielding an approximate degree of hydrolysis of 80%. Frame protein hydrolysates were then employed for plastein synthesis. Enzyme induced plastein was optimized at: (1) pH 5 for pepsin and pH 7 for alpha‐chymotrypsin; (2) substrate concentration, 40% w/v; (3) time of incubation, 24 hr; (4) enzyme/substrate ratio, 1:100 w/w. Percent plastein yields of 33.8 and 27.3 were found for pepsin and alpha‐chymotrypsin, respectively, when trichloracetic acid was used as the precipitating agent. However, when plastein was precipitated by ethanol, the percent yield was found to be 46 and 40.5 for pepsin and alpha‐chymotrypsin, respectively.
Effect of Some Potentially Synergistic Treatments in Combination with 100 Krad Irradiation on the Iced Shelf Life of Cod Fillets
Authors: LICCIARDELLO J. J. , RAVESI E. M. , TUHKUNEN B. E. , RACICOT L. D.
Published: August 2006

Irradiation of cod fillets with a maximum absorbed dose of 100 Krad extended iced storage life by about 9 days. Further extension of several days resulted when irradiation was combined concurrently with either 60% CO2 packaging atmosphere or sorbate additive. Packaging at low oxygen tension did not provide any additional benefit for irradiated fish. No important difference in storage life of treated fish was observed due to one vs three day postmortem age. The 100 Krad treatment extended grade B quality market life as opposed to grade A (prime quality) market life. Certain physical/chemical tests were evaluated for their efficacy in estimating spoilage. Concentrations of TMA, DMA, hypoxanthine, APC and pH at spoilage were comparable in control and air‐irradiated samples, but were less in sorbate‐irradiated fillets.
Effect of Carbon Dioxide Flushing and Packaging Methods on the Microbiology of Packaged Chicken
Authors: THOMAS Y. O. , KRAFT A. A. , RUST R. E. , HOTCHKISS D. K.
Published: August 2006

Dry packed broilers were individually packaged by carbon dioxide flushing, vacuum packaging and conventional stretch wrapping in air. The chicken was stored in a display case at about 5°C and examined for various bacteria, odor and slime development at intervals up to 17 days. Carbon dioxide flushing resulted in longest shelf life, with vacuum packaging next, and stretch wrapping in air least desirable. CO2 packaging also produced a unique “snugging” effect resembling vacuum packaging. Location of chicken at the top or bottom of the pack also was observed for differences in microbiological quality, but no significant differences were observed.
Evaluation of Corn Protein Concentrate: Extrusion Study
Authors: JAO Y. C. , CHEN A. H. , GOLDSTEIN W. E.
Published: August 2006

Functional properties of corn protein concentrate were evaluated after extrusion with a laboratory Brabender and a Wenger X‐25 extruder. Bulk density, water content and hardness after rehydration were used as criteria for textural comparison among extrudates. Results indicated that corn protein concentrates resulting from either aqueous (CPC‐A) or ethyl acetate (CPC‐E) extraction were more suitable for extrusion applications than the one resulting from hexane extraction. A blend containing corn protein concentrate and soy flour at the ratio of 15:85 was good for chunks and granules extrusion in the pH range 7.0 ‐ 7.3. In a dry spinning process which requires a dough with high cohesiveness for fiber formation, a blend containing 21% of corn protein concentrate, 20% soy isolate, and 59% soy concentrate at a natural pH was satisfactory.
Fermentation of Soy Sauce with Immobilized Whole Cells
Authors: OSAKI K. , OKAMOTO Y. , AKAO T. , NAGATA S. , TAKAMATSU H.
Published: August 2006

Soy sauce was produced continuously for 80 days in 280 liter column‐type reactors containing immobilized whole cells of Pediococcus halophilus, Saccharomyces rouxii, and Torulopsis versatilis entrapped in calcium alginate gels. The divided lactic acid and alcohol fermentation by viable cells of three kinds with feed solution obtained from enzymatic hydrolyzate of koji and defatted soybean meal proceeded in shorter time than a complex fermentation of moromi (soy sauce mash) in the slurry state. The refined products fermented by this process had good taste and flavor, and were close to the conventional soy sauce with respect to organic acid and aroma components.
A Three‐Dimensional Finite Element Model for Thermally Induced Changes in Foods: Application to Degradation of Agaritine in Canned Mushrooms
Authors: SASTRY SUDHIR K. , BEELMAN ROBERT B. , SPERONI JOSEPH J.
Published: August 2006

A three‐dimensional finite element model was developed for simultaneous solution of heat and mass transfer equations in domains of irregular shape. The model was tested for thermal destruction of agaritine (a naturally occurring phenylhydrazine derivative) in canned mushrooms. Model predictions and experimental data were in good agreement and indicated that high temperature‐short time (HTST) treatments tended to favor higher agaritine retention within cans than low temperature‐long time treatments. Results also indicate the presence of a post‐processing concentration gradient between solid and liquid phases. The model can be adapted to other situations involving thermally induced changes in irregular‐shaped particulate foods.
Hematological Status of Rats Fed Oxidized Beef Lipids
Authors: YOUNATHAN MARGARET T. , McWILLIAMS DEBORAH G.
Published: August 2006

Hemoglobin, hematocrit, total iron binding capacity, and erythrocyte thiobarbituric acid (TBA) numbers were measured in blood from rats given a diet containing 52.7% cooked ground beef which was fed as freshly cooked beef (control), or after refrigerated storage (5°C) for 1, 3 or 8 days. Rats were maintained on the experimental diets for 6 wk. As the level of oxidation increased in the meat, erythrocyte TBA numbers also increased and were significantly different among groups. There was a drop in the erythrocyte TBA numbers for rats consuming beef stored for 8 days, suggesting that a level of rancidity was reached that was adequate to induce synthesis of enzymes that metabolize free radicals such as catalase, glutathione peroxidase, and superoxide dismutase.
Free Amino Acids and Related Compounds in Seeds and Sprouts of Winged Bean Psophocarpus tetragonolobus (L.) DC)
Authors: OKA T. OGAWA Y. , SASAOKA K.
Published: August 2006

Free amino acids and related compounds in the nonprotein nitrogen (NPN) fraction of winged bean seeds and sprouts were quantitatively determined. The proportion of NPN to total nitrogen was low in the seeds (9%) and in the cotyledons of the sprouts (11%), and relatively high in the epicotyls of the sprouts (54%). About 6% and 40% NPN were attributable to free amino acid nitrogen in the seeds and the sprouts, respectively. The free amino acid profile of seeds was characterized by the presence of sizable amounts of γ‐L‐glutamyl‐L‐tyrosine and γ‐L‐glutamyl‐L‐phenylalanine, indicating similarities to that of soybean seeds. Accumulation of free amino acids, particularly nonprotein amino acids such as α‐aminoadipic acid and γ‐aminobutyric acid, were demonstrated in the sprouts. No canavanine was detected in either seeds or sprouts.
Amino Acids in Raisins
Authors: BOLIN H. R. , PETRUCCI V.
Published: August 2006

The amino acid profile of raisins indicated that of the 2.9g amino acids per 100g dry matter of raisins, arginine was present in the greatest concentration (25%), followed by proline and glutamic acid.
Migration of Absorbed Food Colorants Between Powder Components
Authors: CANOVAS G. V. BARBOSA , PELEG M.
Published: August 2006

Granular sucrose, malic acid and cornstarch were colored with FD&C Yellow No. 5 and Blue No. 1. The pure and colored powders, each species having a different particle size, were mixed together in combinations where the colored ingredients in the mixture carried a different colorant and were subsequently sieved to retrieve the original carrier particles. The color of the retrieved powders indicated that the colorant particles were redistributed between the carrier's particles through migration and reabsorbtion.
Comparison of Sensory and Instrumental Texture Profile Techniques for the Evaluation of Beef and Beef‐Soy Loaves
Authors: BRADY P.L. , McKEITH F. K. , HUNECKE M. E.
Published: August 2006

Relationships among sensory texture profile parameters, among values for textural parameters obtained through different methods of interpreting instrumental texture profile analysis (TPA) curves obtained with an Instron, and between sensory and instrumental TPA values were examined for beef and beef‐soy loaves. The only singificant relationship among sensory parameters was between cohesiveness and springiness. Although a number of significant relationships existed between the various methods of interpreting instrumental parameters, a number of these were associated with secondary parameters having common primary parameters. A strong relationship was found between sensory springiness and adjusted downstroke cohesiveness. Sensory cohesiveness was related both to this instrumental parameter and to downstroke cohesiveness. Chewiness values calculated for these two methods for obtaining cohesiveness values showed strong negative associations with sensory fracturability scores.
Prediction of Bind Value Constants of Sausage Ingredients from Protein or Moisture Content
Authors: PARKS L. L. , CARPENTER J. A. , RAO V. N. M. , REAGAN J. O.
Published: August 2006

Ingredients used in comminuted meat products were divided into four classes: Class I–striated, skeletal muscle meats; Class II – striated, nonskeletal muscle meat; Class III – organ and smooth muscle meats; and Class IV – nonmeat proteins. Within this classification scheme, bind value constants developed by different workers were subjected to regression anaylsis using protein or moisture as the independent variable. Linear or multiple regression equations with high correlation coefficients were obtained for Class I and Class III meats indicating reliable predictive value of moisture or protein content. These equations should prove useful for esimating bind value constants for meat ingredients in these classes for which such constants have not been established by experimental procedures.
Effects of Added Egg White or Whey Protein Concentrate on Thermal Transitions in Rigidity of Croaker Surimi
Authors: BURGARELLA J. C. , LANIER T.C. , HAMANN D. D.
Published: August 2006

Rigidities of surimi [refined minced fish (MF)] sols, alone and in combination with egg white (EW) and whey protein concentrate (WPC) were measured during constant‐rate heating by a nondestructive technique. Each of the protein types tested showed measureable changes due to variation of the heating rate or NaCl concentration of the sol. Rigidity and differential scanning calorimetric (DSC) thermograms for mixtures resembled composites of the individual protein source profiles, indicating that no major changes occurred in thermal gelling properties of the component proteins due to mixing. Maximum rigidity values indicated more favorable gelation of MF/WPC than MF/EW combinations.
Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate
Authors: BURGARELLA J. C. , LANIER T. C. , HAMANN D. D. , WU M. C.
Published: August 2006

Gel strengths (work of penetration) of surimi (refined minced fish, MF) alone and in combination with egg white or whey protein concentrate were periodically measured by an annular pump during constant rate heating. Combination gels containing low percentages of MF were of a lesser strength than an additive relationship would have predicted. However, the strength of gels containing greater percentages of MF did relate to the gel strengths of the uncombined proteins.
Nutritional Evaluation of Accelerated Ripened Cheddar Processed Cheese
Authors: TOMAR VEENA , DEODHAR A.O.
Published: August 2006

Accelerated ripened Cheddar cheese was prepared by blending two parts of shredded curd made from standardized cow's milk with one part of 5.2% NaCl solution and ripening at 30°C for 8 days. On a dry matter basis, protein and fat of accelerated ripened cheese were similar to that of conventionally ripened Cheddar cheese, while lactose and total ash were greater. Similar observation was made for processed cheese samples. No change in vitamin A or in riboflavin but a fourfold increase in folic acid was observed during accelerated ripening. Protein efficiency ratio, net protein utilization and digestibility coefficient by rat tests were slightly but significantly higher for conventionally ripened processed cheese. However, no difference in biological value was observed.
Comparison of Media for Enumeration of Clostridium perfringens in Foods
Authors: ABEYTA C. , WEKELL JR., M. M. , PEELER J.T.
Published: August 2006

Iron Milk Medium (IMM), Tryptose Sulfite Cycloserine (TSC) and Shadihi‐Ferguson‐perfringens (SFP) agar were compared for enumeration of Clostridium perfringens in four typical foods. The overall recovery in 160 samples tested at two inoculum range levels (102–103 and 104−105 per mL of sample homogenate) indicated that any of the three media could be used for most routine analyses. There were no significant differences in recovery abilities of the three media used for clams, oysters and turkey meats. In 15 naturally contaminated samples, recoveries of C. perfringens were not different in IMM compared to TSC. Therefore, the iron milk medium which is inexpensive, rapid and simple to prepare can be used as an alternative method for routine analyses for C. perfringens in foods such as shellfish and lean meats.
Ca, Fe and Zn Content of‘Jewel’Sweet Potato Greens as Affected by Harvesting Practices
Authors: PACE R. D. , SIBIYA T. E. , PHILLS B. R. , DULL G. G.
Published: August 2006

A total of 64 “Jewel” sweet potato green samples collected at the end of the growing season, were analyzed to determine and compare the effects of multiple topping on dry matter, calcium, iron and zinc contents of “younger” 4‐inch leaf and stem‐petiole tips with “older” 4‐inch portions of the same material. Older material contained the highest concentration of the minerals, and the concentration in both “young” and “old” plant material wasunaffected by yearly planting. When the mineral content was compared to the Recommended Daily Dietary Allowance for adults it was relatively good.
Cocoa Seeds: Changes in Protein and Polysomal RNA During Development
Authors: FRITZ PAUL J. , FRITZ KERI A. , KAUFFMAN JOHN M. , PATTERSON GORDON R. , ROBERTSON CHARLES A. , STOESZ DEAN A. , WILSON MELINDA R.
Published: August 2006

Amounts of soluble protein increased three‐ to four‐fold while microsomal protein and polysomal RNA levels decreased by similar factors in cocoa seed extracts at different times during the developmental period of rapid cotyledon growth to fruit ripening. During early development, up to 90% of translatable mRNA was poly A(−). In mature seeds this decreased to about 75%. The radioactive polypeptides synthesized by a. wheat germ in vitro translation system were the same whether the system was programmed with poly A(−) or poly (A+) RNA. Polypeptides synthesized in the in vitro translation system were electrophoretically similar to those extracted from intact seeds, testimony to the integrity of isolated messenger RNA.
Effect of Cleaning and Sanitizing on the Attachment of Pseudomonas fragi to Stainless Steel
Authors: STONE LINDA S. , ZOTTOLA EDMUND A.
Published: August 2006

The effects of two clean‐in‐place (CIP) procedures on attachment of Pseudomonas fragi ATCC 4913 to a stainless steel surface were studied using scanning electron microscopy (SEM). Under normal CIP conditions those cells that remained in the system did not exhibit attachment fibrils. Under conditions of lowered detergent water temperature and detergent and sanitizer concentrations, those cells that were present after CIP showed attachment fibrils. Organisms remaining after normal CIP were not viable, whereas those present after suboptimum cleaning were. These viable cells produced attachment fibrils within 24 hr at 21°C and 96 hr at 4°C when grown in milk.
Phenolic Spice Components Sporostatic to Bacillus subtilis
Authors: AL‐KHAYAT M. A. , BLANK G.
Published: August 2006

Spores of Bacillus subtilis stored under different concentrations of clove infusion were microscopically observed to undergo germination. These spores, however, did not outgrow when subcultured on nutrient agar. Spores which remained refractile during storage in clove infusion at 37°C outgrew when transferred to nutrient agar. Clove ash was determined to contain substances which allowed complete germination or darkening of spores in distilled water. Eugenol, an essential oil found in cloves was determined to be sporostatic at concentrations of 0.05 ‐ 0.06% (v/v). Several closely related compounds; isoeugenol, gingerol and zingerone also showed sporostatsis at levels of 0.05 ‐ 0.6, 0.90 ‐ 1.00, and 0.80 ‐ 0.90% (v/v) respectively.
Purification and Properties of β‐Glucuronidase from the Muscle of Bombay Duck (Harpodon Nehereus)
Authors: WARRIER S. B. , NINJOOR V. , NADKARNI G. B.
Published: August 2006

Bombay duck muscle β‐glucuronidase purified 4200‐fold had molecular weight of 160,000 as estimated by gel filtration on Sephadex G‐200. The glycoprotein enzyme exhibited dimeric structure on SDS‐PAGE and had a pI of 5.0. The enzyme was optimally active at pH 5.2 when phenolphthalein β‐D‐glucuronide was used as the substrate while with p‐nitrophenyl glucuronide the pH optimum was 4.6. Saccharo‐1,4‐lactone was a potent competitive inhibitor of the enzyme. Heavy metalic ions such as Hg2+, Cd2+ and Ag+ also proved to be inhibitory to the enzyme. Radiation inactivation of the enzyme could be protected in the presence of mercaptoethanol. Sodium chloride activated the enzyme while sodium tripolyphosphate inhibited it.
Flavor and Nutrient Composition of a Sausage Ball Snack‐type Food Made From Pork or Catfish
Authors: MEDEIROS L. C. , DUDLEY C. D.
Published: August 2006

Ground catfish flavored with pork sausage seasoning was used in a sausage ball snack‐type food and the product was compared to pork sausage balls for sensory and nutrient differences. Triangle tests were not significant (P > 0.05). Protein (p ≦ 0.01), fat (p ≦ 0.01), and nitrogen free extract (p ≦ 0.05) were significantly different between the two products. Moisture, crude fiber, ash, sodium, and potassium content were not significantly different (P > 0.05). In the proportions used in this study, catfish sausage is useful as a substitute for pork sausage.
Measurements of Monochromatic Visible Light Changes within Food Products using Laser and Fiber Optics
Authors: FYHN P. ‐G. , SLINDE E.
Published: August 2006

Light irradiance within dry sausages was studied. Monochromatic light provided by lasers was transmitted into and out of the sample through optical fibers. The light irradiance was detected as a function of the distance between the excitation point at the end of the source fiber and the end of the detector fiber. The mean penetration depths within dry sausages decreased at 457 nm from 1.7 to 0.6 mm, and at 625 nm from 2.8 to 2.1 mm from production day to finished product (28 days later). Use of fiber optics in combination with lasers represents a possible method for continuous spectral measurements within food products.
Color Measurements of Variegated Meat Products by Spectrophotometry with Coherent Fiber Optics
Authors: SWATLAND H. J.
Published: August 2006

Individual optical fibers in a coherent light guide were used to measure the color of small inclusions such as meat fragments, pepper corns and herb leaves in processed meat products. With an optically homogeneous product (liver pate), the absorbance spectrum with coherent fiber optics was similar to that obtained with a noncoherent system. With an optically anisotropic myosystem (ham), differences were found between 600 and 700 nm. In variegated meat products (meat loaf and bologna), variance in the integrated spectrum was related to divergence between the focal spectra of the meat inclusions and the surrounding matrix, but meat‐fragment size also had an effect on variance.
Heat Gelling Properties of Hen's Egg Yolk Low Density Lipoprotein (LDL) in the Presence of Other Protein
Authors: KOJIMA EIJI , NAKAMURA RYO
Published: August 2006

Ovalbumin (OV), bovine serum albumin (BSA) and lysozyme (Lys) were added to egg yolk low density lipoprotein (LDL) and the heat‐induced gel formation of LDL‐protein mixture was studied. The gel formation of LDL‐protein mixture was different between the acidic and alkaline pH region; fine stable gels were formed in the alkaline pH region, but weak paste‐like gels were formed in the acidic pH region. The effect of added BSA or OV on the gel strength of LDL was much larger than that of Lys. Scanning electron micrographic observation showed that the microstructures of both LDL‐BSA and LDL‐OV gels were more uniform than that of LDL‐Lys gel.
Improving Accuracy and Precision of Water Activity Measurements with a Water Vapor Pressure Manometer
Authors: NUNES R. V. , URBICAIN M. J. , ROTSTEIN E.
Published: August 2006

Accuracy and precision of water activity measurements using vapor pressure manometry can be significantly improved by taking into account the volume change that occurs when water is eliminated from the air‐water vapor mixture. It is shown that this can be done either by designing the apparatus according to a design constraint equation presented in this paper or by using a new equation to calculate water activity correcting for volume change.
Temperature Sensor Placement Errors in institutional Size Retort Pouches
Authors: PETERSON WAYNE R. , ADAMS J.P.
Published: August 2006

Improper positioning of the temperature‐measuring device in institutional size retort pouches containing low acid, conduction heating foods was examined for changes in the perceived process time, Numerical technqiues were used to predict process time by the improved general method at various positions in the infinite slab region. Regression models were developed for the prediction of process time and used to identify the factors which significantly interacted with position of the temperature measuring device. Positioning was not critical within a small range near the center of the slab. A positioning accuracy of ±0.318 –±0.32 cm around the center of pouches having a thickness of greater than 1.3 cm did not significantly change the determined process time. This range tolerance increased as slab thickness increased.
Enumeration of Radiation‐Resistant, Nonsporeforming Bacteria
Authors: DICKSON J. S. , MAXCY R. B.
Published: August 2006

A new method was developed to enumerate radiation‐resistant, nonsporeforming bacteria. Micrococcus spp. and two isolates of the Moraxella‐Acinetobacter group were used as representatives of radiation‐resistant bacteria. Soil samples were used to provide spores of a mixed flora. Samples were prepared in reconstituted nonfat dry milk solids, litmus milk and meat serum to evaluate the method in a food system. Three doses of 300 Krad each, separated with 1 hr incubations between each dose, were found to produce a maximum reduction in spores with a minimum reduction in radiation‐resistant bacteria.
Rates of Heating and lnstron Measurements for Turkey Batters with Sodium Salts of Nitrite, Chloride and Phosphate
Authors: PRUSA KENNETH J. , BOWERS JANE A. , CRAIG JEAN A.
Published: August 2006

Electrical resistance heating at two voltage levels was used to heat muscle batters containing a variety of sodium salts. Peak heights or depths from Instron curves indicated resistance of heated muscle batters to expansion or contraction. Batters heated at the higher voltage had increased peak heights, higher temperatures at which the batters reached that peak and decreased peak depths. Batters with sodium nitrite became less fluid in the initial stages of heating and expanded more with heating than those with water only. Sodium chloride increased peak heights and increased the temperatures at which the batters reached those peaks. Batters with sodium chloride and sodium tripolyphosphate were the least fluid during heating and began to expand at the lowest temperatures.
Elimination of β‐Lactoglobulin from Whey to Simulate Human Milk Protein
Authors: KUWATA T. , PHAM A. M. , MA C. Y. , NAKAI S.
Published: August 2006

When the pH of cottage cheese whey was adjusted to 4.5 in the presence of 6.7 mM FeCI3, β‐lactoglobulin was eliminated from the whey as a precipitate. However, the majority of immunoglobuhns were also coprecipitated. To recover immunoglobulins together with α‐lactalbumin, the whey pH was adjusted to 3.0 in the presence of 4.0 mM FeCI3. After centrifugation of the whey, the supernatant contained exclusively β‐lactoglobulin; other whey proteins were found in the precipitate. Excess Fe+++ in the precipitate was removed by ion exchange or by ultrafiltration. This protein concentrate had a protein composition much more similar to that of human milk whey than that of ultrafiltered whey protein concentrate.
Quality of Restructured Steaks: Effects of Days on Feed, Fat Level, and Cooking Method
Authors: COSTELLO CAROL A. , PENFIELD MARJORIE P. , RIEMANN M. JAMES
Published: August 2006

Top rounds from steers fed grain 0, 28, or 56 days were flaked and formed into restructured steaks containing 15, 20, or 25% fat. Steaks were cooked on a browning dish in a microwave oven or broiled. Microwave‐heated steaks appeared more well done, were less tender, released less moisture, and had greater cooking losses and penetration hardness and chewiness than broiled steaks. As fat level increased, tenderness, moisture release, and greasiness increased. Length of time on grain influenced Warner‐Bratzler shear values but did not affect sensory scores. Results of the study suggest that the use of meat from grain‐fed animals in the production of restructured steaks is feasible.
Ocean Pout (Macrozoarces americanus): Nutrient Analysis and Utilization
Authors: JHAVERI SUDIP N. , KARAKOLTSIDIS PAVLOS A. , SHENOUDA SOLIMAN Y. K. , CONSTANTINIDES SPIROS M.
Published: August 2006

Ocean pout (Macrozoarces americanus), an underutilized marine species, was subjected to nutrient analysis, frozen storage stability studies and minced fish flesh evaluation. The nutritional quality of protein was higher than the reference casein, based on the protein efficiency ratio. A 3:1 ratio of unsaturated to saturated fatty acids was observed, making the product susceptible to rapid rancidity development. Mineral composition was low in calcium, magnesium and manganese but high in sodium and zinc, in comparison to other species. A decrease in water‐holding capacity and an increase in free fatty acid and thaw drip volume of frozen fillets was observed. Mechanically deboned meat was acceptable by sensory evaluation, after 4 wk of frozen storage at –15°C. The effect of washing minced flesh was observed in the semi‐fried product.
Use of a Bovine Heme Iron Concentrate in the Fortification of Biscuits
Authors: ASENJO JUAN A. , AMAR MIRNA , CARTAGENA NELSON , KING JUDITH , HICHE EMILIA , STEKEL ABRAHAM
Published: August 2006

Biscuits were fortified with 4, 6, 8, and 10% heme iron concentrate (HIC). The 10% fortification level presented problems of poor dough quality. The 4, 6, and 8% levels were evaluated for appearance, flavor, texture, taste and aroma and 6% was chosen as the appropriate fortification level. Protein of the fortified biscuit was 1.6 times higher and iron 8 times higher than that of the unfortified control. A shelf life study showed that at 40°C, lipid peroxidation of the biscuits was considerably higher than at room temperature and a catalytic effect of the HIC on the lipid autooxidation was observed. Under controlled conditions, the biscuits could be satisfactorily stored up to 7 months. The fortification of biscuits with HIC represents an interesting alternative for the prevention of iron deficiency.
Real‐Time lethality Evaluation During the Flame Sterilization of Canned Foods
Authors: TAMURA MAGDALENA S. , SHOEMAKER CHARLES F. , HENDERSON JERALD M.
Published: August 2006

A pilot‐scale flame sterilizer was interfaced to a microcomputer for real‐time thermal process evaluation of individual cans. The computerized system used a photodetector system to synchronize data acquisition at predetermined monitoring sites. Infrared sensors were used to measure can temperatures. Also, a method to measure can surface temperature was developed for infrared sensor calibrations. Foil thermocouples were found to be the most accurate and reliable for surface temperature measurements. However, a thin gauge wire thermocouple attached to the inside of the can end surface was a more practical and economical method for sensor calibration.