bluuebunny/crossref_metadata_2025 huggingface dataset:
Sensory Aroma Scores and TBA Values as Indices of Warmed‐Over Flavor in Pork
Authors: POSTE L. M. , WILLEMOT C. , BUTLER G. , PATTERSON C.
Published: August 2006

Ground lean pork was stored for up to 16 days at 4°C after cooking to an internal temperature of 75°C. The samples, stored for 0, 2, 4, 8, and 16 days, were evaluated for warmed‐over (off) aroma by nine experienced panelists using a descriptive analysis line scale. The warmed‐over aroma mean scores from 0 to 8 days of storage correlated well with the TBA (thiobarbituric acid) means. Although not significant (p>0.05), overall sensory scores appeared to decrease on day 16 while TBA values remained high. Further investigation of a significant judge by time interaction (p = 0.04) led to the clustering of judges by their responses into two homogeneous groups. Although both groups indicated a significant storage effect, group 1 perceived a levelling off in off aroma after day 8 whereas group 2 perceived a significant decrease (p<0.05) from day 8 to 16. Progressive masking of warmed‐over aroma by a rancid aroma and a large variation in the panelists' sensitivity to rancid aroma may explain the discrepancy.
Ion Chromatography for Determining Residual Sulfite on Shrimp
Authors: COOPER P. L. , MARSHALL M. R. , GREGORY J. F. , OTWELL W. S.
Published: August 2006

An acid distillation (AD) method, followed by ion chromatography (IC) resulted in incomplete extraction (50‐65% recovery) of sulfite from shrimp samples fortified with various levels of sodium metabisulfite (Na2S2O5). AD‐IC accounted for approximately 30% of the sulfite as determined by the AOAC Monier‐Williams method (M‐W), when shrimp were treated with a standard sulfite dip. An IC method involving extraction of shrimp samples with an alkaline‐formaldehyde solution (AFE‐IC) or water (WE‐IC) gave residual sulfite levels which averaged 97% of those obtained by the M‐W method. Fresh shrimp treated with 0.5% and 1.25% Na2S2O5 dips were found by the M‐W and WE‐IC methods to have mean residuals of 31 and 83 ppm as SO2, respectively, which were below FDA's legal limit of 100 ppm as SO2.
Contribution of Paramyosin to Marine Meat Gel Characteristics
Authors: SANO TAKESHI , FNOGUCHI SATOSHI , TSUCHIYA TAKAHIDE , MATSUMOTO JUICHIRO J.
Published: August 2006

The properties of the paramyosin‐natural actomyosin system gels were considerably improved by paramyosin, and a strong and firm gel was formed. This effect of paramyosin on gel properties was large at relatively low paramyosin contents. Paramyosin considerably altered the characteristic texture of the marine meat gel products made from invertebrate meats. Two‐step heating, including the low temperature setting, was effective in increasing the gel strength for the paramyosinnatural actomyosin system gels. The strengthening effect of setting on the gel strength became larger on increasing the paramyosin content.
Effect of Microwave Blanching on the Yield and Quality of Canned Mushrooms
Authors: Baldwin D. R. , Anantheswaran R. C. , Sastry S. K. , Beelman R. B.
Published: August 2006

Shrinkage of mushrooms during blanching and retorting processes was studied using microwave and boiling water blanching treatments. A microwave blanching treatment of 4 min 40 sec at the high setting in a microwave oven was compared to a 7 min, boiling water, conventional blanching treatment. Data showed that the microwave blanching process was superior with respect to yield, allowing for a significant (p < 0.01) increase in net yield (3.41%) for three trials. Color and sensory analyses of the canned mushrooms showed that the two treatments were not significantly different (p<0.05) with respect to flavor, texture, color and overall acceptability.
Comparison of Methods to Remove Endogenous Iron from Soy Protein Isolates
Authors: MORR C. V. , SEO A.
Published: August 2006

The relative effectiveness of ion exchange, dialysis, heating and partial enzyme digestion treatments and the use of EDTA, oxalate, and ascorbic acid was evaluated for removing endogenous Fe from soy protein isolate. The pH 2 ascorbic acid dialysis treatment removed about 60% of the endogenous Fe from soy isolate, but the neutral to mildly alkaline treatments generally failed to remove > 30% of the endogenous Fe. The results of this study were interpreted to indicate that factors other than the proposed phytate‐Fe‐protein complex were responsible in large measure for the incomplete removal of endogenous Fe from soy protein isolate.
Molecular Encapsulation of Natural and Synthetic Coffee Flavor with β‐Cyclodextrin
Authors: SZENTE L. , SZEJTLI J.
Published: August 2006

Natural and synthetic coffee flavors were stabilized with β‐cyclodextrin. Upon contact with water the complex bound flavor substances were released immediately. The transformation of greasy, oily or liquid, coffee aroma concentrates into a microcrystalline stable inclusion complex may have practical importance as an additive to enhance the sensory properties and quality of instant coffee products.
Effect of Packaging Materials on Temperature Fluctuations in Frozen Foods: Mathematical Model and Experimental Studies
Authors: ZURITZ CARLOS A. , SASTRY SUDHIR K.
Published: August 2006

An analytical solution of the conduction heat transfer equation was developed for prediction of temperature in frozen foods exposed to periodic environmental temperature fluctuations. The prediction model includes the effect of surface heat transfer resistances. Theoretical predictions were compared with experimental values recorded from frozen ice cream at different storage regimes. Slab‐shaped metal containers were used in the experiment. Surface heat transfer resistances were simulated with single layers of commercial packaging cardboard sheets and restricted air movement over the containers. A satisfactory agreement was obtained between predicted values and experimental data. Packaging materials coupled with a layer of stagnant air are effective barriers against thermal fluctuations.
Water Binding Ability of Meat Products: Effect of Fat Level, Effective Salt Concentration and Cooking Temperature
Authors: TROUT GRAHAM R. , SCHMIDT GLENN R.
Published: August 2006

This study investigated the effect of fat level (5 and 30%), effective salt (NaCl) concentration (1.33–3.73%) and cooking temperature (56–80°C) on water binding ability (WBA) of a finely comminuted meat product. When compared at the same effective salt concentration, fat level had little effect on WBA. The effective salt concentration determined the maximum temperature product could be heated to before WBA started to decrease: these temperature ranged from 57°C at the lowest salt concentration to 68°C at the highest. Salt level also determined rate at which WBA decreased with increasing temperature: rates ranged from – 1.3% per °C at the lowest salt concentration to – 0.3% per °C at the highest. Increasing effective salt concentration above 2.93% had no beneficial effect on WBA.
Effects of Growth Regulators on Quality of Ripe Peach Fruit: Discoloration of Canned Peaches
Authors: RYMAL K. S. , DOZIER W. A. , SATJAWATCHARAPHONG C. , KNOWLES J. W. , SMITH D. A.
Published: August 2006

Harvester and Alred Elberta peach trees (Prunus persica (L) Batsch) were sprayed with either daminozide [butanedioic acid mono (2,2‐dimethylhydrazide)], ethephon [(2‐chloroethyl)phosphonic acid] or GA4+7 (gibberellin GA4+7). Following harvest, treatments were sorted subjectively on the basis of ground color and surface firmness. Firm ripe fruit were placed in 4°C storage, green fruit were held at 23–27°C until ripe (usually 2–3 days). Ripeness was therefore removed as a factor of chemical composition. No differences in skin color were found by instrumental measurements, confirming uniformity of that parameter of ripeness. There were no significant differences among fresh fruit treatments in soluble solids, ascorbic acid content, flesh color, or rate of browning. However, canned product from the ethephon treatment lot was markedly discolored.
Composition of Disfichlis palmeri grain, a saltgrass
Authors: YENSEN S. B. , WEBER C. W.
Published: August 2006

Seeds from the halophyte plant Distichlis palmeri were collected, ground, and chemically analyzed for nutrient composition. The seed's protein, fat, carbohydrate, and ash content were within ranges found in tables for barley, corn, sorghum, and wheat. Minerals were either the same, slightly lower or higher than table values given for other cereal grains. The sodium content of the seed was fourfold higher than other cereal grains.
Quantitative Analysis of Lutein Esters in Marigold Flowers (Tagetes erecta) by High Performance Liquid Chromatography
Authors: GREGORY GAYLE K. , CHEN TUNG‐SHAN , PHILIP THOMAS
Published: August 2006

A novel quantitative procedure for the analysis of lutein esters in Marigold flowers (Tageres erecta) using high performance liquid chromatography is described. A new solvent system consisting of methanol and ethyl acetate suitable for the separation of carotenoid hydrocarbons and esters on reversed phase adsorbent was developed for the analysis. Lutein ester concentrations in fresh Marigold flowers varied from 4 pg/g in greenish yellow flowers to 800 pg/g in orange brown flowers. The method is suitable as a general procedure for carotenoid analysis in fruits and flowers where the hydroxylated carotenoids are acylated.
Changes in heated and stored milk with an interpretation by reaction kinetics
Authors: KESSLER HEINZ‐GERHARD , FINK REINHOLD
Published: August 2006

The effects of heating and storage conditions on the chemical changes in milk which are unaffected by the oxygen content, such as the loss of thiamin and lysine and the formation of hydroxymenthyifurfural, were investigated and the kinetics of the reactions worked out. All changes could be described by one equation which was valid over a surprisingly wide range of times and temperatures (from 1 set up to 1 yr, from 4°C up to 160°C) and which gave straight lines in the Arrhenius plot log time = f (1/absolute temperature). Because of this it is possible to optimize product quality, heating processes, and storage conditions.
Effects of Varying Levels of Chloride Salts on Clostridium Botulinum Toxin Production in Turkey Frankfurters
Authors: BARBUT SHAI , TANAKA NOBUMASA , MAURER ARTHUR J.
Published: August 2006

Inhibitory effects of sodium chloride (NaCl), potassium chloride (KCl), and magnesium chloride (MgCl2) on C. botulinum inoculated turkey frankfurter emulsions were determined. Ionic strengths (I.S.) of 0.42, 0.55, and 0.68 were compared (equivalent to 2.5%, 3.25%, and 4.0% NaCl). Sodium nitrite levels were constant at 150 ppm. Inoculated emulsions (103 spores/g) were incubated and maintained at 27°C. In‐creasing NaCl from I.S. 0.42 to 0.68 delayed toxin production from 4 days to at least 40 days. KCl was almost as effective as NaCl at I.S. 0.42, but inferior at higher levels. MgCl2 did not demonstrate any inhibitory effect. Fifty percent substitution of 2.5% NaCl with KCl or MgCl2 generally reduced time for toxin production to occur.
Protein Hydrolysates for Reducing Water Activity in Meat Products
Authors: VALLEJO‐CORDOBA BELINDA , NAKAI SHURYO , POWRIE WILLIAM D. , BEVERIDGE THOMAS
Published: August 2006

Soy protein hydrolysates were assessed for their effectiveness as water activity (aw) lowering agents. Four protein hydrolysates were prepared by the following treatments of soybean flour: 1N H2SO4 (7hr), 2.5% Alcalase (15hr), 2.5% bromelain (15hr), and combined acid‐enzymatic (0.5N H2SO4, 7 hr ‐ 1.25% Alcalase, 6 hr). Of all the soy protein hydrolysates in solution at a 20% solids level, the acid‐enzyme (A‐E) hydrolysate solution had the lowest aw When 3.3 ‐ 4.6% of this A‐E hydrolysate was incorporated into raw and steamed beef sausages and broiled beef patties, aw was reduced to a level equivalent to that for beef with 1% added NaCl. Sensory analysis of broiled ground beef supplemented with 2.5, 5.0 and 10.0% of A‐E hydrolysate did not significantly alter the flavor. The A‐E hydrolysate may be used as a substitute for sodium chloride in enhancing the shelf life of meat products.
Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and Storage
Authors: KREGEL KALEEN K. , PRUSA KENNETH J. , HUGHES KARLA V.
Published: August 2006

Twelve treatment combinations including three fat levels, two internal endpoint temperatures, and two storage periods for ground beef patties were studied. Quality and sensory attributes as well as cholesterol content were evaluated. As fat level increased in raw patties, cholesterol content, drip and total cook loss, fat and cholesterol content of cook drip increased whereas red color intensity and evaporative losses decreased. Cholesterol content, evaporative and total losses, and beef‐flavor intensity increased with higher internal endpoint temperature. Red color intensity of raw patties and cholesterol content of raw and cooked patties decreased with storage. No differences in cholesterol content could be attributed to fat content of raw product; therefore, choosing low fat ground beef to lower cholesterol may not be justified.
Rapid Characterization of Orange Juice by Pyrolysis Mass Spectrometry
Authors: ARIES R. E. , GUTTERIDGE C. S. , EVANS R.
Published: August 2006

Pyrolysis‐mass spectrometry (Py‐MS) is an analytical fingerprinting technique which, coupled with suitable multivariate data analysis procedures, offers a rapid method for characterizing juice. The technique was demonstrated to be capable of differentiating/discriminating between the majority of orange juices from two different sources (Israel and Brazil) and between processors within a single country illustrating the potential of Py‐MS to the problem of orange juice authentication.
Oxidation of Grape Juice 2‐S‐Glutathionyl Caffeoyl Tartaric Acid by Botrytis cinerea Laccase and Characterization of a New Substance: 2,5‐di‐S‐Glutathionyl Caffeoyl Tartaric Acid
Authors: SALGUES M. , CHEYNIER V. , GUNATA Z. , WYLDE R.
Published: August 2006

The evolution of caftaric acid derivatives in grape juice samples exposed to air was monitored by high performance liquid chromatography. 2‐S‐glutathionyl caftaric acid was shown to be oxidized by laccase from Botrytis cinerea but it was not a substrate for grape polyphenoloxidase. In the presence of glutathione, 2,‐5‐di‐S‐glutationyl caftaric acid was formed; this was identified by proton NMR. Its production involved laccase oxidation of 2‐S‐glutathionyl caftaric acid into the corresponding orthoquinone and substitution of the latter by glutathione. When no glutathione was available, polymerization of the quinones led to browning of the juice.
Preparation of Low Free Gossypol and High Available Lysine Cottonseed/Soybean Blends
Authors: VALLE F. R. DEL , ESCOBEDO M. , RAMOS P. , DE SANTIAGO S. , BECKER R. , BOURGES H. , RHEE K. C. , CHOI Y. R. , VEGA M. , PONCE J.
Published: August 2006

Cottonseed/soybean blends (50/50) were ground in an Alpine pin mill with or without previous cooking in a Brady low‐cost extruder. Free gossypol decreased with increasing amount of water added prior to extrusion and number of passes through the extruder. Available lysine increased with decreasing amount of added water but was unaffected by number of passes through the extruder. Type of soybean raw material utilized had no effect on free gossypol. Blends prepared from defatted cottonseed meal, however, had lower free gossypol than those made from cottonseed kernels. A blend similar to full‐fat soy flour but of lower cost was prepared from unextruded 50% defatted cotton‐seed meal/50% extruded soybean flakes, without added water, and ground in the Alpine mill.
Functional Properties and Phytate Content of Pea Protein Preparations
Authors: NACZK M. , RUBIN L.J. , SHAHIDI F.
Published: August 2006

The functional properties of pea‐protein preparations produced by an acid extraction method were evaluated and compared with those of vital wheat gluten and a soy‐protein isolate and concentrate. The pea‐protein preparations had better solubility in water than the other products studied. Their water absorption was lower than that of the soy‐protein products but much higher than for the gluten‐protein preparation. However, the fat absorption of the pea‐protein product was poor but comparable to that of gluten. The pea‐protein preparation had good emulsifying activity, comparable to that of the soy‐protein isolates. Its phytate content was fairly high, compared to other plant‐protein products.
White Layer Cake Batter Emulsion Characteristics: Effects of Sucrose Ester Emulsifiers
Authors: EBELER S.E. , BREYER L.M. , WALKER C.E.
Published: August 2006

Alpha‐mono‐/diglyceride emulsified batters had the highest specific gravity, nonemulsified batters had the lowest specific gravities, and sucrose ester emulsified batters were intermediate, varying with the hydrophil‐lipophil balance of the emulsifier. Sucrose ester emulsified batters generally exhibited pseudoplastic viscosity characteristics with viscosities and flow rates falling between those of the nonemulsified batter and the a‐mono‐/diglyceride emulsified batter. The addition of sucrose esters resulted in cakes with volumes greater than when no emulsifier was used. However, the sucrose ester emulsified cakes shrank from the edge of the pan and collapsed upon cooling, exhibiting a very flat profile.
Factors Affecting Heat‐Induced Gel Formation of Bovine Serum Albumin
Authors: YASUDA KUMI , NAKAMURA RYO , HAYAKAWA SHIGERU
Published: August 2006

Factors affecting heat‐induced gel formation of bovine serum albumin (BSA) were studied. In the presence of NaCl (I>0.05), well‐developed transparent gels formed on both sides of the isoelectric point (Ip). Addition of CaCl2 or MgCl2 greatly suppressed gel formation on the alkaline side of Ip, but increased it a little on the acid side. Intermolecular s‐s bonds contributed to the gel formation on the alkaline side of Ip but not on the acid side. From the results of the infrared spectra measurements intermolecular β‐structure appears to contribute to gel formation on both sides of the Ip.
Staphylococcus aureus Identification Characteristics and Enterotoxigenicity
Authors: BENNETT R.W. , YETERIAN M. , SMITH W. , COLES C.M. , SASSAMAN M. , McCLURE F.D.
Published: August 2006

Enterotoxigenicity and conventional tests for identification of Staphylococcus aureus were correlated for strains of staphylococci isolated from foods. These strains were examined for enterotoxin production, colonial morphology on Baird‐Parker agar, coagulase activity with rabbit and pig plasma, thermostable nuclease (TNase) production, lysostaphin sensitivity and anaerobic utilization of glucose and mannitol. Enterotoxins A,B,C,D, and E were produced singly or in combination by 100 of the S. aureus strains; 51 strains produced no enterotoxin. False‐negative rates in identifying the enterotoxigenic group as typical S. aureus were as follows: 11% for colonial morphology on Baird‐Parker agar, 8% for coagulase activity with Difco rabbit plasma, 7% for TNase production, 4% for lysostaphin sensitivity and 2% and 4%, respectively, for the anaerobic utilization of glucose and mannitol. Consequently, none of these tests was reliable for differentiating toxigenic from nontoxigenic S. aureus..
Nutrient Composition of Some Fresh and Cooked Retail Cuts of Veal
Authors: ONO K. , BERRY B.W. , DOUGLASS L.W.
Published: August 2006

In order to account for changes in veal production technology and to provide more details than presently available, nutrient composition of the lean from milk‐fed calves (Bob) and special fed veal (SFV) were determined. Values for proximate composition, cholesterol, 8 fatty acids, 8 vitamins, and 8 inorganic nutrients were obtained. Bob veal tended to have lower fat content and significantly (P<0.05) higher levels of cholesterol and Fe than SFV. Percent true retentions were above 100% for fat, cholesterol and energy content. Bob and SFV are good sources for niacin, vitamin B12, P and Zn, but contain slightly higher amounts of cholesterol than literature values for beef, pork or lamb.
Biogenic Amine Content of New York State Wines
Authors: BAUCOM T.L. , TABACCHI M.H. , COTTRELL T.H.E. , RICHMOND B.S.
Published: August 2006

Biogenic amines in New York State wines were determined using high pressure liquid chromatography. Histamine, putrescine, and cadaverine were present in detectable amounts in all samples. Tyramine was present in low concentrations compared to other studies. Red wines, in general, had a higher histamine content than white wines. White wines had higher putrescine, cadaverine, and tyramine levels than the red wines. Histamine and cadaverine were lower in sparkling wines compared to still wines. Fermentation temperature had little influence on amine formation. Amine levels in various locations within New York State showed considerable variations. There were differences due to variety and vinification processes.
Further Investigation of Oxidized Cholesterol Derivatives in Heated Fats
Authors: PARK S. WON , ADDIS P. B.
Published: August 2006

The oxidation of cholesterol in tallow heated at various frying temperatures, 135°, 150°, 165°, and 180°C was studied by capillary gas chromatography. The linearity of formation of 7‐ketocholesterol with heating time was confirmed. However, no significant differences in rate of formation of 7‐ketocholesterol were noted among temperatures of 135°, 150°, and 165°C. Therefore, it was not possible to construct a kinetic equation. The possible efficacy of antioxidants at frying temperatures was demonstrated by incorporating ascorbyl palmitate plus dl‐α‐tocopherol into tallow at 135°C.
Nutritional, Fatty Acid, and Oil Characteristics of Pumpkin and Melon Seeds
Authors: LAZOS EVANGELOS S.
Published: August 2006

Nutritional and oil characteristics of pumpkin and melon seeds were investigated. On a dry basis, the data obtained for the two seeds, respectively, were: crude oil 45.4 and 37.8%; crude protein, 32.3 and 25.2%; crude fiber, 12.1 and 15.4%; and ash, 4.65 and 3.85%. Food energy values were 2.83 and 2.59 MJ/100g, respectively. The seeds were found to have considerable amounts of essential minerals (K, Ca, Mg, Fe, Cu, Zn, and P). The defatted flour of the pumpkin and melon seeds contained, respectively: crude protein, 55.4 and 39.4%; crude fiber, 28.1 and 24.7%; and ash, 7.23 and 6.18%. The major fatty acid of the oils was linoleic (18:2) at concentrations of 43.1 and 64.6%, followed by oleic (18:1), 37.8 and 20.1%, respectively.
Ultrastructure of Fresh, Airblast and Sodium Chloride Brine Frozen Uncooked Blue Crab Muscle
Authors: COLEMAN C. K. , AL‐BAGDADI F. K. , BIEDE S. L. , HACKNEY C. R.
Published: August 2006

The ultrastructural changes of 0°C blast‐frozen and brine‐immersed (23% NaCl at 0°C) blue crab (Callinectes sapidus) levator muscle were studied by transmission electron microscopy in comparison to unfrozen, prerigor muscle. Characteristic, striated skeletal muscle features were seen in fresh muscle, including double M‐lines and Z‐tubules seen in some Crustacea. Changes in structural organization caused by blast freezing (slow method) included decreased density and change in shape of myofibrils and Z‐Lines, and disappearance of the sacroplasmic matrix. Disintegration of Z‐lines, myofibrils, and sarcoplasm was less severe due to brine‐immersion freezing (rapid method). Distances between myofibrils were compacted in brine‐immersed blue crab muscle samples, related to firmer objective texture measurements.
Effect of Phosphates on the Functional Properties of Restructured Beef Rolls: The Role of pH, Ionic Strength, and Phosphate Type
Authors: TROUT GRAHAM R. , SCHMIDT GLENN R.
Published: August 2006

Combinations of sodium chloride and five different phosphates were used to study the effect of phosphate type (chain lengths: 1.0–12.8), ionic strength (0.15–0.43), and pH (5.50–6.35) on the binding ability (cook yield and tensile strength) of restructured beef rolls. The results showed that binding ability increased linearly with increasing ionic strength and pH until a maximum value was reached and then plateaued; approximately 80% of the increase in binding ability was due to the increase in ionic strength and pH. Above an ionic strength of 0.15, the polyphosphates (chain length > 1.0) produced synergistic increases in binding ability with increasing ionic strength. The extent of the synergistic effect decreased linearly as the chain length of the phosphate increased.
Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks
Authors: MILLER M. F. , DAVIS G. W. , SEIDEMAN S. C. , RAMSEY C. B.
Published: August 2006

Restructured steaks made with 0.5 or 1.0% KCl, 0.5% MgCl2 and 0.5% CaCl2 were more desirable and darker red in raw color than blends formulated with 0.5 or 1.0% NaCl. Visual properties of raw steaks containing 0.5 or 1.0% chloride salt were scored higher than the control (no salt added) in 14 of 16 orthogonal contrast mean comparisons. Steaks made with 1.0% CaCl2 or MgCl2 were rated lower than the control in flavor desirability and overall satisfaction ratings. Control, 0.5 or 1.0% NaCl or 0.5 and 1.0% KCl steaks were not different in juiciness, tenderness, flavor desirability or overall satisfaction ratings. Steaks made with chloride salts were rancid after 70 days frozen storage. Results showed steaks made with KCl were superior to steaks formulated with CaCl2 or MgCl2.
Capillary Gas Chromatography‐Mass Spectrometric Analysis of Cooked Ground Beef Aroma
Authors: LEOD GLESNI MAC , AMES JENNIFER M.
Published: August 2006

Representative samples of cooked ground beef aroma were isolated onto Tenax TA. Fractionation using capillary GC showed that a cooked meaty odor was associated with only four aroma fractions. These contained relatively high boiling components, and 31 locations on the gas chromatogram were anchored by meaty descriptions using GC odor port assessment. Several of the components identified by GC‐MS have not been reported previously from heated beef. They comprise some compounds contributing meaty character e.g. 2‐methyl‐3‐(methylthio)furan and 3‐methylcyclopentanone. Several unsaturated alicyclic ketones present resemble the cyclohexenones previously shown to be significant in meaty aroma.
Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion‐Coated Chunked and Formed Ham
Authors: THIEL LESLIE F. , BECHTEL PETER J. , McKEITH FLOYD K. , NOVAKOFSKI JAN , CARR TOM R.
Published: August 2006

The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction.
Effects of Microwave Heating on the Molecular Species of Soybean Triacylglycerols
Authors: YOSHIDA HIROMI , KAJIMOTO GORO
Published: August 2006

Microwave heating of whole soybeans resulted in an apparent increase of the total lipids. Molecular species of triacylglycerols were isolated from total lipids by a combination of silicic acid column chromatography and AgNO3‐thin layer chromatography (TLC). Fifteen molecular species of triacylglycerols were still found in whole soybeans following heat treatment. Microwave heating for about 5 min did not change all molecular species of soybean triacylglycerols nor cause a loss of unsaturated heat fatty acids. However, heat treatment for 8 min significant decrease not only in molecular species containing more than four double bonds, but also in the amount of diene and triene present in a triacylglycerol.
Passion Fruit Juice Concentration by Ultrafiltration and Evaporation
Authors: YU ZER RAN , CHIANG BEEN HUANG
Published: August 2006

Passion fruit juice was pretreated with pectinase, centrifugation, and pasteurization. The resulting juice was processed by Ultrafiltration (UF) to 20°Brix. The UF permeate was concentrated by evaporation to 70°Brix and combined with the UF retentate to form the final concentrated product at 40°Brix. The pretreatments caused approximately 20% flavor losses, but accomplished more than 50% flux increases. The UF recovered many important flavor constituents, and improved the rate of evaporation. The final concentrated product contained more than 30% of juice flavor. Results of sensory evaluation indicated that flavor of the reconstituted juice was inferior to fresh juice, but the two juices were not significantly different in overall acceptance.
Production of Riboflavin and Vitamin B12 by Bacillus megaterium ATCC 13639 and Enterobacter aerogenes in Corn Meal
Authors: CHUNG H. J. , FIELDS M. L.
Published: August 2006

The % RNV values and available lysine of corn meal were decreased (P<0.05) by fermentation with B. megaterium ATCC 13639 and E. aerogenes but available methionine and tryptophan were significantly increased. Vitamin B12 production by B. megaterium in corn meal was maximal after 5 days of fermentation at pH 6.0 and 30°C whereas the yield of riboflavin by E. aerogenes was the highest after 5 days of fermentation at pH 8.0 at 30°C. There were no differences (P>0.05) among the yields of riboflavin by B. megaterium in fermented corn meal at different pH and temperatures. Vitamin B12 and riboflavin increased most rapidly during the first day of fermentation and continued to increase until the 5th day.
Functional Properties of Drum‐Dried Chickpea (Cicer arietinum L.) Flours
Authors: BENCINI MARINA CARCEA
Published: August 2006

The chemical and functional properties of three precooked flours pre‐pared from citric acid‐ and sodium bicarbonate‐treated chickpeas were compared with those of raw chickpea and soybean flours. The nitrogen solubility and foaming capacity of the precooked flours were markedly reduced by processing. The acid‐treated flours showed higher values of oil absorption and viscosity than the sodium bicarbonate‐treated flour, but the latter had a higher bulk density. Even at 10% concentration, the acid‐treated flour slurries manifested very low viscosities (about 11 centipoises). No significant difference was detected in the water absorption and gelation capacity of the precooked flours.
Effective Molecular Weight of Aqueous Solutions and Liquid Foods Calculated From the Freezing Point Depression
Authors: CHEN C. S.
Published: August 2006

Freezing point depression (FPD) methods were applied to estimate the effective molecular weights of pure solutions and liquid foods. Explicit expressions among FPD, molecular weight and concentration were developed. The estimated molecular weights were about 333–356 for skim milk, 347–350 for coffee beverage, 164–167 for grape juice and 196–203 for tomato juice. The FPD methods were considered accurate for nonacidic foods but they could underestimate the values for acidic foods.
Differences in the ω3 Fatty Acid Contents in Pond‐Reared and Wild Fish and Shellfish
Authors: CHANMUGAM P. , BOUDREAU M. , HWANG D.H.
Published: August 2006

The fatty acid composition of total lipids from edible portions of pond‐reared prawn, catfish, and crayfish were compared with those of their wild counterparts. It was found that the lipids of the cultured animals had higher levels of ω6 fatty acids and lower ω3 fatty acid levels and ω3/ω6 ratios compared with their wild counterparts. The pelleted catfish diet was rich in ω6 fatty acids. It was concluded that the lipids of pond‐reared fish and shellfish may not have the high levels of ω3 fatty acids found in wild seafood, and that the feasibility of increasing the ω3 fatty acid content by dietary manipulation, needs to be investigated.
Thiamin, Riboflavin, and Nicotinic Acid Contents of Tropical Root Crops from the South Pacific
Authors: BRADBURY J. H. , SINGH U.
Published: August 2006

The thiamin, riboflavin, and nicotinic acid contents of sweet potato (Ipomea batatas, taro (Colocasia esculenta), giant taro (Alocasia macrorrhiza), giant swamp taro (Cyrtosperma chamissonis), taro (Xan‐thosoma spp), yam (Dioscorea alata and D. esculenta) were determined for fresh and 40°C dried material obtained from six South Pacific countries. Losses on drying at 40°C for 2‐3 days were 10‐15% for the three vitamins. Sweet potato contained the largest amount of thiamin (40‐120 μg/100g fresh weight) and along with Colocasia esculenta and Xanthosoma spp. the largest amounts of nicotinic acid. The root crops provided inadequate amounts of thiamin, riboflavin, and nicotinic acid with values ranging from 12‐123, 12‐59 and 220‐1310 Hg/100g fresh weight, respectively. Losses on cooking were about the same for all vitamins and root crops, with about a 20% loss on boiling (water retained) or baking and about a 40% loss on boiling (water discarded).
Temperature Dependence of Water Sorption Isotherms of Some Foods
Authors: IGLESIAS HÉCTOR A. , CHIRIFE JORGE , FONTÁN CONSTANTINO FERRO
Published: August 2006

The effect of temperature on sorption isotherms of some foods may be taken into account by considering only the effect of temperature on the monolayer moisture content. Thus, knowing the variation with temperature of the monolayer (data are available in the literature) it is possible to predict the temperature dependence along the isotherm. The physicochemical foundation of this behavior is discussed on the basis of the Hailwood‐Horrobin model for water sorption. It is suggested that temperature‐induced structural modification in the substrate plays an important role in the observed phenomena.
Finite Element Modeling of Moisture Transfer During Storage of Mixed Multicomponent Dried Foods
Authors: HONG Y. C. , BAKSHI A. S. , LABUZA T. P.
Published: August 2006

A finite element model is described that can be used for predicting moisture transfer in mixed food products during storage. Two of three components (raisins, roasted peanuts, banana chips, and roasted almonds) were packed in a well sealed cup. The rate of moisture transfer between the components was assumed to be limited by the component with the Lowest effective diffusion coefficient divided by the square of half of smallest dimension (i.e., DeffLo2) value. The surface moisture content of the rate determining component was assumed to be in equilibrium with the other component(s) at all times. The mean error between the experimental and predicted moisture values with time ranged from 0.28% to 0.84% as a percentage of moisture content.
Influence of Storage on the Composition of Clarified Apple Juice Concentrate
Authors: BABSKY N.E. , TORIBIO J.L. , LOZANO J.E.
Published: August 2006

The effect of storage on apple juice concentrate was determined by following changes in composition during a period of 111 days at 37°C. Results showed that storage caused an 87% loss in the total free amino acids, which was mostly due to decreases in glutamic acid, asparagine and aspartic acid. The forml titration method was inadequate for determining the amino compounds involved in Maillard‐type reactions. Sucrose was hydrolyzed under these conditions at a rate corresponding to a fist order process. The reducing sugars increased at a rate determined by the inversion of sucrose; no consumption attributable to browning reaction was detected. Reduction of organic acids was 9% while apparent phenolic compounds increased from 0.149 to 0.215 g/100g. A maximum accumulation of HMF was observed after 100 days of storage.
Antinutritional factors in Moth Bean (Vigna aconitifolia): Varietal Differences and Effects of Methods of Domestic Processing and Cooking
Authors: KHOKHAR SANTOSH , CHAUHAN B. M.
Published: August 2006

Significant varietal differences were observed in the contents of phytic acid, saponin and trypsin inhibitor activity of four varieties of Moth bean (Vigna aconitifolia Jacq.). Tannins and lectins were absent. The dry seeds were given different treatments including soaking, sprouting and cooking and the changes in the level of the antinutritional factors were estimated. Soaking the seeds in plain water and mineral salt solution for 12 hr decreased phytic acid to the maximum (46–50%) whereas sprouting for 60 hr had the most pronounced saponin lowering effect (4466%). The other methods of processing were less effective in reducing the levels of these antinutritional factors. The processing methods involving heat treatment almost eliminated trypsin inhibitor activity while soaking and germination partly removed the activity.
Quality Evaluation of Milled Aromatic Rice from India, Thailand, and the United States
Authors: Sharp R. N.
Published: August 2006

Five aromatic and two nonaromatic milled rice samples were used to compare the quality of U.S. produced aromatic rice with that of India and Thailand. Jasmine (Thailand) was whiter than all other rice samples tested. Della rice samples (U.S.) were not as white as Basmati (India). Della AR (Arkansas) was less red and less yellow than Della LA (Louisiana). While the uncooked kernels of Della were as long as Basmati or Jasmine, the greater length: width ratio caused Basmati to appear longer than Della. Della and Jasmine were greater than Basmati in 1000 kernel weight. Della samples were classified as having intermediate to high intermediate gelatinization temperature, medium gel consistency, intermediate amylose content and cooking quality, which are characteristic of typical U.S. long grain nonaromatic rice. A sensory panel could not detect a flavor difference between Della AR and either Basmati or Jasmine.
Use of Vegetable Oils at Reduced Levels in Cake, Pie Crust, Cookies, and Muffins
Authors: Berglund P. T. , Hertsgaard D. M.
Published: August 2006

Sensory acceptability and physical characteristics of yellow cake, pie crust, drop sugar cookies and muffins prepared with reduced levels of oils (soybean and safflower) of intermediate and high polyunsaturated/saturated fatty acid (P/S) ratio and a standard level of hydrogenated vegetable shortening were evaluated. Both types and all levels of oil compared satisfactorily with vegetable shortening in both cake and pie crust for all sensory characteristics judged. Drop sugar cookies made from oils were similar in flavor to those made with shortening, but were less liked for appearance, crispness and overall preference. Muffins prepared with the oils were preferred over the shortening for appearance but there were no definite trends in preference for other characteristics.
Phase Transitions and Unfreezable Water Content of Carrots, Reindeer Meat and White Bread Studied using Differential Scanning Calorimetry
Authors: ROOS YRJÖ H.
Published: August 2006

Differential scanning calorimetry was used to measure the phase transitions and unfreezable water of carrots, reindeer meat, and white bread. The incipient melting point (Tim), incipient intensive melting point (T′im), the onset temperature of melting (Tm), latent heat of melting (ΔHm), specific heat (Cp) and enthalpy (ΔH) were determined from the melting curves. T′im, TmΔHm and ΔH and the unfreezable water were found to be functions of moisture. The Tim, temperatures were − 39°C, −33°C, −40°C; T′im, −11.8°C, −13.3°C −17.3°C Tm, − 3.4°C, − 3.1°C, − 12.2°C for carrot, reindeer meat, and white bread, respectively. The unfreezable water was 8.3% for carrots, 15.1% for reindeer meat, and 22.5% for white bread, determined from ΔHm and 3.4%, 6.4% and 2.9%, determined from ΔH. The lowest water detectable from ΔHm was 26.4% and from ΔH 3.6%.
Patterns of Size Distribution Changes During the Attrition of Instant Coffees
Authors: MALAVE‐LOPEZ J. , PELEG M.
Published: August 2006

Instant agglomerated and freeze‐dried coffee particles of uniform size were subjected to mechanical attrition through horizontal and vertical vibration, and drop tests. The particle size distributions that resulted and their change with the time in vibration or number of drops were recorded. The results are interpreted in light of the relative roles of two breakage mechanisms, namely fines generation through surface erosion, and particle shattering that produces remnants of a much larger size.
Storage Stability of Soybean Oil‐Based Salad Dressings: Effects of Antioxidants and Hydrogenation
Authors: WARNER K. , FRANKEL E.N. , SNYDER J.M. , PORTER W.L.
Published: August 2006

Flavor deterioration of salad dressings was investigated to determine the effect of hydrogenation of the oil, additives and storage conditions. Flavor quality tests were developed and correlated with gas chromatographic analyses of volatile compounds in oils separated from the dressings. Hydrogenation of soybean oil with copper and nickel catalysts effectively increased the storage stability of salad dressings at 21°C but not at 32°C. The use of BHA as an antioxidant in the oil or EDTA as a metal inactivator in the starch base as well as nitrogen packaging were effective in prolonging the storage stability of salad dressings made with unhydrogenated soybean oil. Therefore, these additives or nitrogen packaging may provide economic substitutes for hydrogenation of soybean oil used in salad dressings.
Heat Transfer Study on Flame Pasteurization of Liquids in Aluminum Cans
Authors: NOH BONG SOO , HEIL JULIANNA R. , PATINO HUGO
Published: August 2006

Heat transfer studies were performed in 209 × 413 aluminum cans using 1% bentonite suspension. The cans were heated in a pilot flame sterilizer. The temperature profile was practically uniform radially and axially after 4.5 min of heating. The slowest heating was experienced in the bottom (heel) of these cans. The temperature difference between the slowest heating point and the hot region over the flame decreased as the can was heated: from 15.6°C after 1 min to 6.7°C after 4.5 min of heating. The internal heat transfer coefficient at 40 rpm was measured and showed an increase with heating time.
Inhibition of Clostridium sporogenes PA 3679 and Natural Bacterial Flora of Cooked Vacuum‐Packaged Bratwurst by Sodium Acid Pyrophosphate and Sodium Tripolyphosphate With or Without Added Sodium Nitrite
Authors: MOLINS R. A. , KRAFT A. A. , OLSON D. G. , WALKER H. W. , HOTCHKISS D. K.
Published: August 2006

Survival and growth of inoculated Clostridium sporogenes PA3679 and natural aerobic and anaerobic bacterial flora were studied in refrigerated (5°C) and subsequently temperature abused (24–25°C), cooked, vacuum‐packaged bratwurst containing 0.5% sodium acid pyrophosphate (SAPP) or sodium tripolyphosphate (STPP) with or without sodium nitrite. Phosphates alone or combined with nitrite did not affect aerobic bacterial counts but resulted in reduced clostridial and anaerobic counts at 5°C. Upon temperature abuse, inhibition of all bacteria by SAPP was significant (P<0.05) for up to 48 hr and greatly enhanced by 100 ppm but not by 50 ppm sodium nitrite, whereas STPP lost its antimicrobial properties after 24 hr. Soluble orthophosphate levels had a positive correlation with bacterial inhibition in SAPP‐treated bratwurst.
Potential Microbial Utilization of Citrus Oil‐Mill Effluent
Authors: PARISH M. E. , BRADDOCK R. J. , GRAUMLICH T. R.
Published: August 2006

Condida utilis (ATCC 9950) produced an average 0.21g protein per 100 mL citrus oil mill effluent while reducing the sugar content by 92.2% and the BOD by 33.8%. Limonene was removed from the effluent and sugars concentrated to 6.8% by membrane filtration. Saccharomyces cerevisiae (ATCC 4111) produced 3.0% ethanol by volume while reducing the sugar content 90.3% when grown in the concentrated effluent. Hansenula holstii (ATCC 13689) and Rhodosporidium toruloides (ATCC 10788) were grown in the concentrated effluent diluted to 2.7% sugars. Crude lipid produced by R. toruloides was 26.3% of the cell dry weight, while H. holstii produced 0.3 g crude extracellular polysaccharide per 100 mL.
Effects of Process Stage and Storage on Retention of Beta‐Carotene in Tomato Juice
Authors: DIETZ JANE M. , GOULD WILBUR A.
Published: August 2006

Twelve tomato cultivars were evaluated during commercial juice production and storage for retention of betacarotene. Samples of fresh tomatoes, after extraction, pasteurization, canning, and after 7 months storage at 22°C were analyzed according to the AOAC methods (1980) for beta‐carotene. There was a twofold difference in beta‐carotene content between the highest and lowest cultivars in raw processed and stored product. A 20% loss of the beta‐carotene content was observed during extraction and another 20% loss found after 7 months of storage.
Nitrogen Determination of Commercially Prepared Lactalbumin
Authors: AIYAR K. R. , GREIG R. I. W. , SANGROUBER M.
Published: August 2006

Commercially produced denatured whey protein (lactalbumin) was analyzed for total protein using the macro‐Kjeldahl technique. The effect of catalyst (CuSO4, HgO) and preincudation on total nitrogen was determined. Results showed that HgO gave consistently higher and more reproducible results than CuSO4. Preincubating the sample in concentrated H2SO4, for 24 hr prior to digestion improved the recovery of nitrogen.
Consumer Ratings of Restructured Beef Steaks Manufactured to Contain Different Residual Contents of Connective Tissue
Authors: RECIO H. A. , SAVELL J. W. , BRANSON R. E. , CROSS H. R. , SMITH G. C.
Published: August 2006

Restructured beef steaks were evaluated by consumers (n = 90 households) in Houston, TX. Consumers were selected to assure that demographic representation—age, ethnic background, income, education—was accomplished. Restructured beef steaks were manufactured from 27 beef shoulder clods (nine per treatment) that were subjected to different degrees of connective tissue removal—no trim (NT), intermediate trim (IT) and extensive trim (ET). Consumers rated ET steaks highest, IT steaks intermediate, and NT steaks lowest for overall desirability with significant differences found among the treatments. Consumers perceived this product as being intermediate in monetary value when compared to ground beef and T‐bone steak.
Effect of Storage Temperature on Rigor‐Mortis and ATP Degradation in Plaice Paralichthys olivaceus Muscle
Authors: IWAMOTO MUNEAKI , YAMANAKA HIDEAKI , WATABE SHUGO , HASHIMOTO KANEHISA
Published: August 2006

Live specimens of the plaice Paralichthys olivaceus were spiked at the brain, stored at various temperatures ranging from 0° to 20°C and examined for changes in rigor tension and ATP degradation in the muscle. The ATP degradation rate was clearly slower at 5–15°C than at WC, resulting in retardation of rigor‐ mortis onset at the former temperatures. Lactic acid accumulation in the muscle correlated well with the decrease of ATP. The muscle showed an ATP concentration of 3 μmol/g and “rigor index” (full rigor = 100%) at 30% when lactic acid increased up to 30 μmol/g at most storage temperatures. The muscle showed full rigor when ATP completely disappeared and lactic acid attained the maximum plateau (40–50 μmol/g).
Effects of Heat Processing on the Functionality of Whey Protein Concentrates
Authors: MANGINO M.E. , LIAO Y.Y. , HARPER N.J. , MORR C.V. , ZADOW J.G.
Published: August 2006

The effects of heat processing on the composition and functionality of whey protein concentrations (WPC) were investigated. WPC was manufactured from milk, whey and retentate that had either been pasteurized at 72°C for 15 sec or had received no heat treatment. Eight combinations of heat treatment were utilized. Pasteurization of the milk had a positive effect on overrun and foam stability, but a negative effect on gel strength at pH 6.5, protein hydrophobicity, and neutral lipid content. Pasteurization of the whey resulted in decreased mineral content bud did not affect functionality. Pasteurization of the retentate caused a decrease in emulsion capacity, soluble β‐lactoglobulin, solubility, whipped topping overrun and gel strength at pH 8.0.