bluuebunny/crossref_metadata_2025 huggingface dataset:
THERMAL DEGRADATION AND LEACHING OF VITAMIN C FROM GREEN PEAS DURING PROCESSING
Authors: LATHROP P. J. , LEUNG H. K.
Published: August 2006

Pea samples were collected after various unit operations in a commercial cannery and the vitamin C losses at these points were investigated. Blanching and retorting accounted for the major losses. A substantial amount of vitamin C in peas leached into the brine. Approximately two‐thirds of the original vitamin C in fresh peas was lost during processing. Shelled peas were also blanched in steam, water, and in an agitated water system under laboratory conditions. Vitamin C retention in water‐blanched peas appeared to be independent of agitation rate, indicating that diffusion may be the controlling mechanism. The diffusivity of vitamin C in peas at 85°C was estimated to be 1.4 × 10−4 cm2/sec.
EFFECTS OF DIETARY XYLITOL ON DIGESTIVE ADAPTATION AND PLASMA LIPIDS IN MONKEYS
Authors: EMIGH G. M. , BRANEN A. L.
Published: August 2006

Xylitol was examined for its effects on pig‐tail monkeys in an oral feeding study. Monkeys were fed diets initially containing 5% xylitol or sucrose. The level of sucrose or xylitol was increased to 20% at a rate of 5% per week and maintained at 20% of the diet for 4 wk. The gradual increase allowed adaptation to xylitol and no diarrhea was observed. Both sucrose and xylitol diets caused an initial increase in levels of plasma triglycerides and cholesterol. No other significant affects on plasma lipids or lipoproteins were observed and all plasma lipids and fractions examined were normal at the end of this study.
ARGINASE‐UREASE ELECTRODE FOR DETERMINATION OF ARGININE AND PEANUT MATURITY
Authors: VALLE‐VEGA P. , YOUNG CLYDE T. , SWAISGOOD H. E.
Published: August 2006

Arginase and urease were simultaneously immobilized on a controlled pore glass bead derivative and assembled into an ammonia sensing electrode. The enzyme electrode response was linear in the range of L‐arginine concentration of 10−4 to 10−2M. The electrode was useful as a new maturity assay based on the free arginine content of peanuts.
COMBINED EFFECT OF NITRITE AND CHLORIDE ON THE ULTRASTRUCTURE OF MEAT AS SHOWN BY SCANNING ELECTRON MICROSCOPY
Authors: FOX JAY B. , RORER F. P. , FIDDLER R. N. , CARROLL R. J. , WASSERMAN A. E.
Published: August 2006

Scanning electron microscopy of the ultrastructure of cured beef has shown that the combination of sodium chloride and nitrite effects changes in the interfiber spaces not caused by either salt alone. The effect is attributed to catalysis of the nitrosation reaction through the formation of the more powerful nitrosating species, NOCI.
ANALYSIS OF POTATO GLYCOALKALOIDS BY HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: BUSHWAY R. J. , BARDEN E. S. , WILSON A. M. , BUSHWAY A. A.
Published: August 2006

A high‐performance liquid chromatographic (HPLC) procedure to quantitatively determine α‐chaconine and α‐solanine in potato tubers was developed. Five varieties of tubers, stored at two different temperatures for 9 months, were analyzed for their α‐chaconine and α‐solanine content. The values for α‐chaconine ranged from 3.89–23.04 mg/100g fresh tuber whereas for α‐solanine the amount varied from 1.69–12.51 mg/100g fresh tuber depending on the variety. The coefficient of variation was rather high between different samples of the same tuber variety, but for the same samples, the coefficient of variation was excellent (1.6–6.3%). The amount of glycoalkaloids determined by HPLC is in good agreement with those values obtained from the widely used titration method.
INACTIVATION OF BARTLETT PEAR POLYPHENOL OXIDASE WITH HEAT IN THE PRESENCE OF ASCORBIC ACID
Authors: MONTOGOMERY M. W. , PETROPAKIS H. J.
Published: August 2006

A light colored pear juice was prepared by the use of ascorbic acid to retard browning while the pulp or juice was heated to inactivate the polyphenol oxidase (EC 1.14.18.1, monophenol monooxygenase). Approximately 300 ppm of ascorbic acid was required to prevent browning in pear pulp and juice up to the time of heating and during heating. A temperature of approximately 90°C was required to prevent browning in pear pulp and juice during storage at 38°C for 24 hr. For the production of light‐colored pear juice and concentrate the time between milling the fruit and heating the pulp or juice must be as short as possible. The amount of ascorbic acid required is dependent on the length of this time.
EFFECTS OF FROZEN STORAGE ON FUNCTIONALITY OF MEAT FOR PROCESSING
Authors: MILLER A. J. , ACKERMAN S. A. , PALUMBO S. A.
Published: August 2006

Frankfurter quality was monitored to evaluate effects of frozen storage on meat components. After fresh meat controls were tested, beef, pork, and pork fat were frozen and stored at −17.8°C for 1–37 wk. At 6‐wk intervals, functional and quality tests were performed on thawed and control meat samples and on frankfurters made from the samples. Frozen storage significantly affected beef and pork lean (drip loss, % solids and N in drip, extractable protein, water binding, emulsifying capacity) and fat (beef‐thiobarbituric acid and pork‐peroxide values); frankfurters produced from these ingredients were also affected (cooking tests, penetration force, sensory panel scores).
PRODUCT QUALITY AND ENERGY USE IN HIGH TEMPERATURE SMOKING OF FISH
Authors: KOSAK P. , TOLEDO R.
Published: August 2006

A process for heating smoked fish was developed such that the lethality of the heating process is equivalent to a 12 decimal reduction of spores of Clostridium botulinum Type E. This lethality is similar to the specifications in the Food & Drug Administration smoked fish Good Manufacturing Practice regulations. The requirements for a fish smoking oven that would be necessary to carry out the process were also determined. The staged temperature process, which started at 160°F (71.1°C) dry bulb and 140°F (60°C) wet bulb, with wet and dry bulb temperatures increases of 10°F (5.6°C) in 10 min increments until the internal temperature of the fish reached 194°F (90°(Z), minimized undesirable defects in the smoked fish product when compared with other smoking (process) schedules. The energy consumption of the recirculating air oven, for the high temperature staged process (186.482 MJ) was found to be twice that for a constant temperature 71.1°C process (92.337 MJ) with most of the energy used attributed to the generation of steam used for humidification, and heat losses through the un insulated ductwork. A heat balance on an oven with steam humidification and a heating element capacity of 35.5 kW showed that only 45.5 kg of product can be processed effectively using the staged temperature process.
OPTIMAL STERILIZATION TEMPERATURES FOR SENSORY QUALITY IN CYLINDRICAL CONTAINERS
Authors: OHLSSON THOMAS
Published: August 2006

Optimization calculations are presented for sterilization of foods in cylindrical cans. The C‐value is used to describe the sensory quality changes during processing. The optimal temperatures for sensory quality were the same as for maximal thiamin retention. They were 116–119°C for conduction heated foods of commonly used can sizes. The calculations showed that variations in the retort temperature program or starting temperature have minor effects on the optimal temperatures. The results are generalized using the f‐slope‐value of heat penetration measurements. It is proposed that optimal sterilization temperatures may be determined for any product or can size using presented diagrams. Its practical application is examplified.
EFFECT OF MICROWAVE BLANCHING ON THE COLOR AND COMPOSITION OF STRAWBERRY CONCENTRATE
Authors: WROLSTAD R. E. , LEE D. D. , POEI M. S.
Published: August 2006

The influence of native enzymes on the color and composition of strawberry juice and concentrate was investigated through analyses of juice and concentrate which had been made from microwave‐blanched and from unheated fruit. Changes in anthocyanin (ACN) pigment, leucoanthocyanins, flavanols, total phenolics, ascorbic acid, and dehydroascorbic acid were monitored during 8 wk storage at 20°C; Hunter color parameters, polymeric color, and browning were also measured. Blanching results in improved color stability and has a protective effect on ACN pigments, reactive phenolics, and ascorbic acid. Blanched strawberry concentrate browns slower than the control. Monomeric ACN pigment undergoes rapid degradation to form polymeric pigments which are resistant to bisulfite bleaching.
BRINING PROPERTIES OF CUCUMBERS EXPOSED TO PURE OXYGEN BEFORE BRINING
Authors: FLEMING H. P. , PHARR D. M. , THOMPSON R. L.
Published: August 2006

Replacement of the internal gas atmosphere of pickling cucumbers with O2 (O2‐exchanged) greatly altered their brining properties. Oxygen‐exchanged cucumbers absorbed brine rapidly, apparently as a result of reduced pressure inside the cucumbers due to respiratory conversion of O2 to CO2. The brine uptake reached a maximum and approximated the gas volume reported for fresh cucumbers (4‐5%) within 24 hr. Upon brining, the O2 ‐exchanged cucumbers acquired a translucent internal appearance of fully‐cured, brine‐stock cucumbers within a few days, as compared to several months for untreated brine stock. The O2 ‐exchanged cucumbers were less susceptible to bloater damage than control cucumbers during brine fermentation. The density of O2 ‐exchanged cucumbers was significantly greater than that of control cucumbers within a day after brining, due to the greater brine absorption. No important effects of O2 treatment were noted regarding rate and extent of fermentation.
ANTIMICROBIAL MECHANISMS OF BUTYLATED HYDROXYANISOLE AGAINST TWO Pseudomonas SPECIES
Authors: DAVIDSON P. M. , BRANEN A. L.
Published: August 2006

Exposure of Pseudomonas fluorescens and Pseudomonas fragi cells to butylated hydroxyanisole (BHA) resulted in a rapid loss of UV absorbing material and previously incorporated 14C‐labeled compounds from the cells. Pseudomonas fluorescens lost a maximum of 15.3% of the incorporated 14C‐label when incubated with 200 ppm BHA and 8.0% when incubated with 100 ppm BHA. Pseudomonas fragi was more resistant to BHA losing only 6.4% of the label at 200 ppm and 2.1% at 100 ppm. It was determined that lethality was at least partially due to leakage. The relative percentages of phospho‐lipids in P. fragi and major fatty acids in both P. fragi and P. fluorescens were altered by growth in the presence of various concentrations of BHA.
INFLUENCE OF VARIOUS PURIFIED AND ISOLATED CELL WALL FIBERS ON THE UTILIZATION OF CERTAIN NUTRIENTS BY SWINE AND HAMSTERS
Authors: FAHEY G. C. , FRANK G. R. , JENSEN A. H. , MASTERS S. S.
Published: August 2006

Four metabolism trials were conducted using swine and hamsters to evaluate the effects of isolated and purified dietary fibers on the utilization of fiber, nitrogen, and minerals. Swine fed a 16% crude protein diet and various types of purified celluloses absorbed less nitrogen than did pigs fed a control diet containing silica flour. No differences in nitrogen metabolism were noted when the crude protein concentration was reduced to 9% although fiber digestion was decreased at the lower protein level. Animal performance, nutrient digestibilities, nitrogen balance, and mineral balance were markedly affected when hamsters were fed silica flour, cellulose, and up to 30% lignin or lignin‐hemicellulose.
PHENOLIC COMPONENTS OF RAPESEED MEAL
Authors: FENTON T. W. , LEUNG J. , CLANDININ D. R.
Published: August 2006

The phenolic components of several rapeseed meals were studied in base hydrolyzed extracts as free acids and in 70% aqueous acetone extracts as intact compounds. Thin‐layer chromatography, gas chromatography, and mass spectroscopy were used for compound purification and identification. The free acids in the hydrolyzed extracts in order of concentration were: sinapic >> protocatechuic > ferulic > p‐hydroxybenzoic > vanillic > syringic. Sinapic acid was the only free phenolic acid detected in the 70% aqueous acetone extracts although there was at least seven other compounds that upon hydrolysis yielded Sinapic acid. Neither chlorogenic acid or caffeic acid were detected in any of the meals although they had previously been reported.
EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLES
Authors: JUDGE M. D. , ABERLE E. D.
Published: August 2006

The extent of oxidative rancidity developed during storage of ground samples of light and dark porcine semitendinosus muscles has been estimated with the thiobarbituric acid (TBA) test. The prooxidant effect of NaCl was observed in both pre‐ and postrigor ground and salted samples but the prerigor samples were much less susceptible to lipid oxidation over a 10‐day storage period. Unsalted samples ground in the prerigor state were also less susceptible to autoxidation than similarly ground postrigor muscles. When prerigor ground and salted samples were stored in bags purged with nitrogen, the rate of rancidity development was greater than when such samples were stored in atmospheric oxygen. Prerigor oxygenated light muscle samples were more susceptible to oxidation than the dark muscles and vice versa for postrigor oxygenated samples. No differences due to muscle type were observed in samples stored in nitrogen. The partial inhibition of the prooxidant effect of NaCl observed with prerigor grinding and salting is suggested to be the result of an induced high ultimate pH. The improved stability of unsalted ground prerigor muscle as compared to similarly treated postrigor muscle may also reflect a limited pH decline.
EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR ISOMERIZATION
Authors: MAI J. , TSAI C. H. , ARMBRUSTER G. , CHU P. , KINSELLA J. E.
Published: August 2006

Because of the current interest in the potential physiological effects of trans fatty acids and a brief report that microwave cooking causes isomerization of unsaturated fatty acids, we examined the effects of microwave treatments on the fatty acid composition of several food lipids, i.e., chicken fat, beef tallow, bacon fat, rainbow trout, peanut oil, and potato lipids. The data indicate that microwave cooking per se does not change the fatty acid pattern of these lipids nor cause isomerization of the unsaturated fatty acids.
STUDIES ON RELEASE OF COMPONENTS FROM FROZEN‐THAWED LOW‐DENSITY LIPOPROTEIN (LDL) OF EGG YOLK
Authors: WAKAMATU T. , SATO Y.
Published: August 2006

This experiment was carried out to confirm that the components of low‐density lipoprotein (LDL) are not released from LDL during freezing and thawing. With the aid of ultrafiltration and gel filtration with Sephadex G 25, it was found that low molecular weight material was not liberated from frozen‐thawed LDL. However, in centrifugation, a small amount of precipitate was found in unfrozen LDL and frozen‐thawed LDL, and this amount was greater in the frozen‐thawed LDL than in the unfrozen LDL. Specific gravities ranged from 1.02‐1.04, and the phospholipid and protein contents of frozen‐thawed and unfrozen LDL were higher than in the parent LDL. However, the SDS polyacrylamide gel electrophoretic patterns of the precipitates were the same as that of apo‐LDL.
DETECTION OF GRAPE JUICE IN APPLE JUICE
Authors: SMOLENSKY DORA C. , VANDERCOOK CARL E.
Published: August 2006

A microbiological assay used by Vandercook and Smolensky (1976) to measure the content of orange juice in orange drinks was modified for the detection of the adulteration of apple juice by grape juice or water. An assay of 24 samples of retail apple juice, diluted 1:10 revealed little or no growth of Lactobacillus plantarum after 48 hr incubation, whereas solutions containing 8% of the same apple juice and 2% of a retail grape juice had a growth value in absorbance of 0.176 ± 0.039. When samples were supplemented with vitamin‐free casein ammo acids (AHC), bacterial growth increased dramatically in 21 of the juices. Assays run on juice prepared in the laboratory from fresh apples gave the same results, eliminating the possibility that the assay was dependent on the extraction procedure. Solutions of two retail samples of apple juice showed no growth with addition of ammo acids which might indicate that the products were processed differently, were less than single strength, or were “synthetic” juices. One drink mix labelled “artificially flavored” apple cider did not support any growth either. Thus, the adulteration of apple juice with grape juice, overdilution, or use of synthetic products may be detected with the aid of a microbiological assay.
CAULIFLOWER LYSOZYME
Authors: EREIFEJ K. I. , MARKAKIS P.
Published: August 2006

An enzyme capable of lysing the cell walls of Micrococcus lysodeicticus was isolated from cauliflower. In SDS polyacrylamide gel electrophoresis at pH 7.2, this enzyme behaved like a basic polypeptide with 21,700 MW. The pH optimum for activity was 6.0, the Km was 0.33 mg dry cell walls per ml, and the Vmax was 0.2 A5 4 0 units per min.
Electrophoretic and Chromatographic Changes in Egg Yolk Proteins Due to Heat
Authors: DIXON D. K. , COTTERILL O. J.
Published: August 2006

Polyacrylamide gel electrophoresis and diethylaminoethyl‐cellulose ion‐exchange chromatography were used to observe changes in egg yolk products which were heat treated at 3°C intervals from 54 to 84°C for 3.5 min. The USDA pasteurization temperatures of 61.0, 63.3°C for plain, 10% sugared, and 10% salted egg yolk, respectively, had little effect on their electrophoretograms. Only the γ‐livetins in plain yolk were slightly affected. Higher temperatures progressively altered these proteins until they disappeared from the electrophoretograms from plain yolk ca 73°, sugared yolk ca 76°, and salted yolk ca 79°C. The lipovitellin fraction and phosvitins were similarly affected by increasing temperatures. Sugar and salt at 10% levels had a protective effect against heat, allowing respectively ca 3° and 6°C higher temperatures before heat damage occurred. The chromatograms from plain and sugared yolk were little affected by pasteurization. However, major changes were noted between unheated and pasteurized (63.3°C) salted yolk. Patterns for salted yolk, pasteurized at 63.3 and 68.0°C were similar, which further indicated that this product can be pasteurized at 68.0°C without significant damage.
Effects of Vacuum Packaging and Potassium Sorbate on Yield, Yeast and Mold Growth, and Quality of Dry‐Cured Hams
Authors: KEMP J. D. , LANGLOIS B. E. , FOX J. D.
Published: August 2006

Two trials were conducted. In the first trial hams were cured by a standard process and aged 1 month at 24°C. Group I hams were not packaged or treated. Group II hams were vacuum packaged and Group III hams were dipped in a 2.5% potassium sorbate solution and also vacuum packaged. All hams were examined after 1 month and the treated group was dipped in a 5% sorbate solution, vacuum packaged and aged an additional 2 months. Vacuum packaging practically eliminated further weight loss while potassium sorbate reduced but did not eliminate mold growth. In the second trial hams were again cured by a standard process and aged at 24°C until they were officially country hams (18% weight loss). Group I hams were not treated whereas group II hams were dipped in a 10% potassium sorbate solution. All were vacuum packaged. After aging one month they were unpacked, weighed, and examined for molds. No significant weight loss had occurred but mold counts were lower in the dipped group. The dipping procedure was reversed so that group I hams were treated and group II hams were not treated. All hams were again vacuum packaged and held a second month. No additional weight loss was noted. Mold growth, though not eliminated, was minimal, and visual and aroma scores for the cut hams were similar and highly acceptable. Tenderness, flavor, saltiness, and overall satisfaction scores for cooked slices were similar and highly acceptable. In general, mold growth can be greatly reduced by the use of potassium sorbate and weight loss can be controlled by vacuum packaging.
Effect of Cooking Temperature and Time on the Shear Properties of Meat
Authors: BOUTON P. E. , HARRIS P. V. , RATCLIFF D.
Published: August 2006

The effect of cooking temperature in the range 40–95°C on Warner‐Bratzler shear force‐deformation curves, obtained for stretched and cold‐shortened meat samples from young and old bovine animals, has been investigated. The results were interpreted as indicating that the relative contributions of the connective tissue and myofibrillar structures to the peak shear force values were markedly altered as cooking temperature was increased. The changes of the myofibrillar structure were reflected by the changes in initial yield force values. In general, the initial yield force increased about three‐ to fourfold between 40°C and 60°C for both stretched and cold‐shortened meat but between 60°C and 80°C the increase was about twice for the former and about fivefold for the latter. The connective tissue contribution decreased as cooking temperature was raised above 50°C for meat for young animals and above 60°C for very old animals–the contribution at temperatures above 70°C being very small for the former but still relatively large for the latter.
Chemical Modification and Functional Properties of Acylated Beef Heart Myofibrillar Proteins
Authors: EISELE T. A. , BREKKE C. J.
Published: August 2006

Beef heart myofibrils were acylated with 0.1, 0.3, 0.6, 0.8, 1.0, 1.5, 2.0, 3.0, and 5.0 mmoles anhydride/g protein, at pH 8.0–8.5 and 2–3°C, with acetic anhydride (AA), succinic anhydride (SA), cis,cis,cis,cis‐tetrahydrofuran‐2,3,4,5‐tetracarboxylic dianhydride (FA), and 1,2,4‐benzenetricarboxylic anhydride (BA). The anhydride reacted with e‐amino groups of lysine, sulfhydryl groups, and hydroxyl groups of tyrosine, serine, and threonine. Chemically modified beef heart myofibriliar proteins were superior to native heart myofibriliar proteins in solubility, emulsifying capacity, emulsion activity, and emulsion stability in a low salt solution of 0.1M NaCl, 0.05M potassium phosphate at pH 7.4 and 6.0. Protein modified with 0.5 mmole anhydride/g protein in 0.2M NaCl had a solubility greater than unmodified proteins in 0.6M NaCl at pH 7.4. Chemical modification also altered the pH‐solubility profile. The chemically modified beef heart myofibrillar proteins exhibited an emulsifying capacity at pH 6.0 and 7.4 that was greater than that of the native proteins at pH 7.4. The recommended extent of acylation for modifying beef heart myofibrils on a gram protein basis is 0.6 mmole AA, 1.5 moles SA, 0.6 mmole FA, and 0.6 mmole BA.
A Compositional Study of Amaranth Grain
Authors: BECKER R. , WHEELER E. L. , LORENZ K. , STAFFORD A. E. , GROSJEAN O. K. , BETSCHART A. A. , SAUNDERS R. M.
Published: August 2006

The chemical composition of ten amaranth seed samples was determined. The saccharide content was determined using gas chromatography and high performance liquid chromatography. Sucrose was the major sugar followed by raffinose. Inositol, stachyose, and maltose were found in small amounts in most of the samples. Autolysis for 16 hr at pH 5.0 and 6.5 resulted in decreased sucrose and raffinose concentrations. Maltose was liberated by autolysis at pH 6.5 but not at pH 5.0. Inositol increased after autolysis. It was concluded that invertase, amylase, and phytase occur in the grain. Physicochemical properties of isolated amaranthus starch were measured and compared with analogous values reported for wheat starch. The lipids from representative amaranth grain varieties were analyzed for fatty acid composition. Squalene was present in the oil in large amounts, compared to other grains. The amino acid composition of the grain was used to calculate the chemical score (73) and the nitrogen to protein conversion factor (5.85). Leucine was found to be the limiting amino acid. Tannin and vitamin levels typical of other grains were detected. Mineral and proximate compositions were similar to previously reported values.
Mutagenicity Testing of Irradiated Onion Powder
Authors: MÜNZNER R. , RENNER H.W.
Published: August 2006

Onion powder, irradiated at average doses of 15, 950, and 1360 krad, was investigated using the Salmonella/mammalian‐microsome mutagenicity assay and the in vivo sister chromatid exchange (SCE) test. Cold‐water and hot‐water extracts of nonirradiated and irradiated onion powder did not show any mutagenic effect when tested with or without metabolic activation in the Ames test. Neither were differences between irradiated and unirradiated onion powder observed in the SCE test.
Retention of Ascorbic Acid and Total Carotene in Solar Dried Vegetables
Authors: MAEDA E. E. , SALUNKHE D. K.
Published: August 2006

Four vegetables (African spinach, cow pea, sweet potato, and cassava leaves) were dried in the open sunshine and in enclosed convectional solar driers with and without shade provision. Total carotene and ascorbic acid content in the fresh leaves and in leaves dried under the three drying conditions were assayed. The study showed that maximum retention of the two vitamins is obtained by drying vegetables in enclosed solar drier with shade. Direct sun exposure of vegetables as often practiced in the tropics resulted in marginal retention of the two vitamins.
Interaction Between Ante‐mortem Stress, Sampling Time, and pH Found in Certain Pork Muscle Characteristics
Authors: LEWIS P. K. , RAKES L. Y. , BROWN C. J. , HECK M. C.
Published: August 2006

A randomized block split‐split‐plot 2 × 2 × 2 × 2 factorial was used to study the effect of (A) ante‐mortem stress, (B) time of sampling, (C) acid or base treatment, and (D) concentration of acid or base on certain muscle characteristics. Ante‐mortem stress consisted of periodic electrical stimulation for 5½ hr without feed and water while the control animals were placed in a pen without feed and water during this same period. Samples of the longissimus dorsi muscle were obtained 30 min and 24 hr after exsanguination, injected and marinated in either 1.0M or 0.1M solution of lactic acid or ammonium hydroxide. An induced muscle pH of 4.8–9.4 was found. Cooking loss, expressible water, pH, doneness panel score, shear force, and color were found to be affected (P < 0.05). These differences were due to the treatment with acid or base, the concentration of acid or base, the interaction of ante‐mortem stress and the concentration of acid or base, and the interaction of treatment with acid or base and the concentration of acid or base.
A Study of the Denaturation of Egg White Proteins during Freezing Using Differential Scanning Calorimetry
Authors: WOOTTON MICHAEL , THI HONG NGUYEN , THI HOANG LAN PHAM
Published: August 2006

Differential Scanning Calorimetry was used to determine the effect of freezing rate, thawing conditions, storage time, and storage temperature on the enthalpy of denaturation of frozen egg white. Viscosity, foam specific gravity and foam instability of the product were also determined. Loss of enthalpy of denaturation was increased by slower freezing rates, higher thawing temperatures, higher storage temperatures, and longer storage times. Conalbumin suffered greater losses, and ovalbumin smaller losses, than egg white itself. Changes in egg white viscosity, foam specific gravity and foam instability varied depending on the processing variable tested and had no clear‐cut relation with losses in enthalpy of denaturation.
Influence of Milk and Thermophilus Milk on Plasma Cholesterol Levels and Hepatic Cholesterogenesis in Rats
Authors: RAO D. R. , CHAWAN C. B. , PULUSANI S. R.
Published: August 2006

Three experiments were conducted to study the effect of milk, Thermophilus milk and methanol solubles of milk and Thermophilus milk on the plasma cholesterol levels and hepatic cholesterogenesis using laboratory rats. In experiment I, white Wistar male rats of 328g initial average weight were assigned to three dietary treatments consisting of: (1) commercial rat chow + water, (2) commercial rat chow + skim milk, and (3) commercial rat chow +Thermophilus milk. In the second experiment, the methanol solubles of whole milk and Thermophilus milk were given by gastric intubation to white Wistar male rats in six treatment groups. The methanol solubles were given at levels of 1 ml and 2 ml, and the control groups received similar quantities of H2O. In the third experiment, liver tissue from white Wistar male rats was used to study the in vitro hepatic cholesterol synthesis. Consumption of Thermophilus milk by the rats in experiment 1 resulted in a significant decrease in plasma cholesterol levels, The liver cholesterol levels were lower in the group receiving Thermophilus milk than the group receiving skim milk. Similar results were seen with feeding of methanol solubles. The in vitro hepatic cholesterogenesis was inhibited by methanol solubles from milk and Thermophilus milk, the inhibition being much more with methanol solubles from Thermophilus milk. The metabolites produced during fermentation of milk may be responsible for the hypocholesterolemic effect of Thermophilus milk.
Fermentation of the Great Northern Bean (Phaseolus vulgaris L.) and Rice Blends
Authors: SATHE S. K. , SALUNKHE D. K.
Published: August 2006

Black gram (Phaseolus mungo) cotyledons could be substituted by the Great Northern bean (Phaseolus vulgaris L.) whole seeds in preparation of idli. The products prepared from conventional blend (black gram:rice :: 1:1 w/w) and the Great Northern bean‐rice blend (1:2 w/w) were comparable. The latter had somewhat different flavor and a sticky top surface. Physicochemical changes in the Great Northern bean‐rice blends (1:l and 1:2 w/w) paralleled each other while those in the fermentation of the beans alone differed from both the blends. No significant hydrolysis was observed in the major proteins in all the batters studied in 45 hr fermentation. Scanning electron microscopic observations indicated that starch granules were resistant to both, the fermentation and steaming.
Investigations on Winged Bean [Psophocarpus tetragonolobus (L.) DC] Proteins and Antinutritional Factors
Authors: SATHE S. K. , SALUNKHE D. K.
Published: August 2006

Two cultivars of winged bean (Chimbu and HF‐10) were investigated. The molecular weight distribution profiles of two cultivars differed significantly. Major protein subunits of Chimbu had estimated molecular weights of 51,000, 18,000, 15,400, and 12,300 daltons while subunits with estimated molecular weights of 145,000; 55,000; 29,000; 14,700; and 14,000 daltons characterized HF‐10 proteins. Sequential extraction with distilled water and 2% NaCl recovered 91.08 and 87.7% (respectively for Chimbu and HF‐10) of the total proteins. Soaking the beans in alkali resulted in elimination of hemagglutinating activity, significant reduction in tannins and trypsln inhibitory activity, and improvement in in vitro protein digestibility.
Amylase Activity in Banana Fruit: Properties and Changes in Activity with Ripening
Authors: MAO W.W. , KINSELLA J. E.
Published: August 2006

Following subcellular fractionation and centrifugation, the amylase activity was located in the cytosol fraction of banana fruit. Over 80% of the observed activity (15—20 units per mg of protein) was attributed to α‐amylase. The activity of β‐amylase was tenfold lower and starch phosphorylase activity was low (17 μg inorganic phosphorus released per mg protein per 24 hr.). The activity of amylase in crude preparations was stimulated 40% by calcium ions. The amylase preparation, which was very stable at 4°C, hydrolyzed soluble potato starch and banana starch at similar rates. Maximum activity was observed between pH 6—7. The energy of activation of hydrolysis was 9.74 Kcal/mole. Amylase was quite active up to 62°C but rapidly lost activity above this temperature. There was an approximate twofold increase in amylase during the initial phase of ripening.
An Enzymatic Method for the Determination of Yeast Cell Wall Glucan in Foods
Authors: MEYER M. T. , PHAFF H. J.
Published: August 2006

Processed cell wall β‐glucans prepared from strains of baker's or brewer's yeast can be used as a thickening agent in aqueous food systems and they provide a fat‐like mouthfeel. This article describes an analytical procedure for the determination of the glucan content added to a variety of food products. The method is based on measurement of reducing sugars produced when the food sample, after appropriate pretreatment, is treated with a commercial microbial β‐glucanase (Zymolyase) that is specific for the β‐linkages present in the glucan polysaccharide of the added yeast cell walls.
Correlations of Enthalpies of Food Systems
Authors: CHANG H. D. , TAO L. C.
Published: August 2006

Correlations of enthalpies of food systems containing water fraction from 0.74–0.94 are presented for a temperature range 230–310°K (–50 to 95°F). with these correlations, energy requirement in freezing and thawing foods within the limits of data base used for this work may be computed by providing the identity of food group (meat, juice or vegetable/fruits), water content, initial, and final temperatures.
Rapid Removal of Lactic Acid from Wastewater by a Flocculent Yeast
Authors: HANG Y. D. , WOODAMS E. E.
Published: August 2006

A process has been developed for rapid removal of the lactic acid in sauerkraut processing wastewater by a flocculent strain of Kluyveromyces fragilis. Under optimum conditions, the yeast reduced the lactic acid by 95–97% in 4 hr. and the net increase in yeast dry weight was slightly higher than 1,000 mg/liter. The yield of yeast based on the amount of lactic acid consumed was approximately 34%. The yeast cells settled rapidly and compacted well and greater than 99% of them settled in 1 hr. The results of this study indicate that using K. fragilis to reduce the lactic acid in the wastewater may have economic value in waste disposal and in the production of feed yeast.
Effect of Preparation and Service on the Thiamin Content of Oven‐Baked Chicken
Authors: LEE FEN VICTORIA , KHAN MAHMOOD A. , KLEIN BARBARA P.
Published: August 2006

Chicken breast halves were oven‐baked and evaluated for thiamin content when prepared and served under a cafeteria‐style foodservice system. After preparation, they were held on a steam table for 90 min, frozen stored for 4 wk and finally reheated using conventional and microwave ovens. Thiamin determinations were conducted on raw, cooked, hot‐held, frozen‐cooked and reheated samples. The mean total percent cooking losses for the freshly cooked chicken were 20.4 ± 10.9%. The steam table holding for 90 min resulted in 4.4 ± 0.7% evaporation losses. The mean percent evaporation losses for the microwave reheated chicken were not significantly different from those of the conventionally reheated samples. No significant differences were noted in the moisture and fat content among various treatments. The thiamin content of raw meat when calculated on a dry, fat‐free basis was significantly higher than the thiamin content of the cooked meat. There were no significant differences in the thiamin content after various treatments.
Microwave Heating of Scrambled Eggs in a Hospital Foodservice System
Authors: CREMER M. L.
Published: August 2006

Temperatures of scrambled eggs (117 portions) after heating in microwave ovens in a hospital foodservice system were examined to (a) determine the extent to which temperature could be controlled in actual foodservice operation and (b) the relationship of voltage, portion weight, temperature before heating, and power (W) within ovens to temperature of food after heating in actual operation. Temperature variability was controlled to the extent of 5°C (average 2 scoops), as indicated by the standard deviation, with 96% of the temperatures at 74°C or above as indicated by standard score conversion (2). Significant (P < 0.01) correlation (‐) was found between temperature of eggs after heating and voltage; this occurred within a range of 3V. Temperature after heating was significantly (P < 0.01) correlated (+) with temperature before heating and (‐) with portion weight (P < 0.05). No significant relationship was found between temperature and power (W) within ovens but voltage was significantly (P < 0.01) correlated (‐) with power. Food may be heated in microwave ovens in foodservice systems if factors influencing heating are rigidly controlled, but complete safety cannot be assured.
Moisture Migration in Frozen, Raw Breaded Shrimp during Nine Months Storage
Authors: WILLIAMS S. K. , MARTIN R. , BROWN W. L. , BACUS J. N.
Published: August 2006

The extent of moisture migration from the flesh of frozen, raw breaded shrimp was studied for 9 months. The experiments were designed to monitor the effects of moisture migration on the total net weights and the total “percent shrimp material.” The breaded shrimp were (1) blast frozen‐stored in the retail freezer (−16°F, −26.6°C), (2) blast frozen‐stored in the warehouse freezer (−12±F°2°, −24.4°C), (3) individually quick frozen (IQF)‐stored in the retail freezer (−16°F, −26°C), and (4) individually quick frozen stored in the warehouse freezer (−12°F±2°, −24.4°C). As storage time increased the percent breading increased for all treatments. The percent shrimp, the gross weights, the net weights, and the percent moisture decreased as storage time increased. The rate of moisture migration was retarded in the breaded shrimp (i.e. IQF and blast frozen) stored in the warehouse freezer, when compared to the rate of moisture migration in the breaded shrimp (i.e. IQF and blast frozen) stored in the retail freezer.
Thermal Inactivation of Clostridium perfringens After Growth at Several Constant and Linearly Rising Temperatures
Authors: ROY R. J. , BUSTA F. F. , THOMPSON D. R.
Published: August 2006

Inactivation kinetics of Clostridium perfringens strains NCTC 8238 and NCTC 8798 vegetative cells were evaluated in autoclaved ground beef after growth at constant (37, 41, 45, or 49°C) or linearly rising temperatures (4.0, 6.0, or 7.5 C°/hr) representative of long‐time, low‐temperature (LTLT) cooking. Inactivation temperatures of 55, 57, 59, 60, and 61°C were used. D values and z values were determined. For strain NCTC 8798 cells grown at 45°C, the average D59°C was 7.2 min and the zD was 3.8 C°. Both strains exhibited greater heat resistance after growth at higher constant temperatures. Also, NCTC 8798 was more heat resistant than NCTC 8238. With linearly rising temperature, terminal growth temperatures appeared dominant in resistance to inactivation. These data will permit predictions of growth and survival of C. perfringens during LTLT cooking of beef roasts.
Accelerated Tests for Evaluating Protein Stability in Frozen Skim Milk
Authors: MINSON E. I. , FENNEMA O. , AMUNDSON C. H.
Published: August 2006

Skim milk was diafiltered (DF) to remove about 90% of the lactose, and major salts and vitamins were restored to normal levels. Protein stability at –9°C was monitored using two accelerated test procedures. One involved DF skim milk containing a normal level of carbohydrate and 3.9 times the normal level of calcium, and the other involved DF skim milk containing a normal level of calcium and one‐half the normal level of carbohydrate. Both approaches resulted in casein instability in about 1 wk at ‐9°C. These test procedures should be useful for rapidly assessing the effects of additives or processing on the stability of casein in frozen skim milk.
On the Water Activity of Lactose Solutions
Authors: MIRACCO J. L. , ALZAMORA S. M. , CHIRIFE J. , FONTAN C. FERRO
Published: August 2006

The water activity of aqueous lactose solutions up to about 17% (w/w) (saturation at 25°C) has been determined from measured freezing points. As expected, results agree well with Raoult's law and do not substantiate some literature results which attributed considerably lower water activity values to lactose solutions.
Corn Sweeteners in Ham Formulas
Authors: HICKS C. L. , KEMP J. D. , HOLBROOK J. , PATTERSON K.
Published: August 2006

Corn sweeteners were compared with sucrose in cure formulas for hams. Thirty‐six hams were randomly treated with nine sweetener treatments replicated four times. Combinations of sucrose, 55% high fructose corn syrup, 42% high fructose corn syrup, and high maltose corn syrup were used in brine formulas for pumping the hams. Sensory evaluations found no significant difference between sweetener type and sensory scores on color, flavor, tenderness, and overall satisfaction. However, ham weights appeared to be affected slightly by sweetener type. Sucrose produced greater ham yields at a 3% sweetener level. However, 55% high fructose corn syrup at 3.15% equalled the yield observed for sucrose. Forty‐two percent high fructose corn syrup at greater than 3.3% solid level approached the yields observed for sucrose. Since sensory factors do not appear to be affected by corn syrup solids, only economic and yield factors need bc considered for their use in commercially produced hams.
Effects of Alkaline Protease in Minced Fish on Texture of Heat‐Processed Gels
Authors: LANIER T. C. , LIN T. S. , HAMANN D. D. , THOMAS F. B.
Published: August 2006

Measurements of properties relating to the physical integrity of heat‐processed fish gels varied among samples obtained over a 1‐yr period or subjected to various processing temperatures. Such gel properties correlated well with the heat‐stable protease (alkaline protease) activity measured in the raw samples. A significant inhibitor concentration‐dependent relationship was noted between the addition of a potato derived protease inhibitor and gel strength. These observations support the causative role of an erzymic proteolytic agent in the weakening of gel integrity at processing temperatures near 60°C.
Effect of Soy Level and Storage Time on the Quality Characteristics of Ground Beef Patties
Authors: RAY F. K. , PARRETT N. A. , VAN STAVERN B. D. , OCKERMAN H. W.
Published: August 2006

Ground beef patties containing 0, 10, 16, 21 or 26% hydrated soy protein were stored at 0°C for 0, 2, 4, 7 or 10 days before evaluating for the effects of soy level and storage time on quality changes. Reflectance values indicated that soy level had no significant effect on patty color when measured at either 525 or 685 nm. Storage time significantly (P < 0.01) affected reflectance values when measured at 685 nm, the control patties being brighter in color than patties evaluated at all other storage times. Both soy level and storage time significantly (P < 0.01) affected subjective color observations. As soy level and storage time increased, patty color became much darker and therefore less attractive. TBA values for all treatments containing soy were significantly (P < 0.01) lower than the value for the patties containing no soy. As the level of soy increased, the percent moisture within the fresh patties significantly (P < 0.01) increased. A significant (P < 0.01) cubic effect was found when relating storage time to percent moisture. Increasing the soy level in all cases resulted in a significant (P < 0.01) increase in cooking yields.
Thermal Resistance of Spores from pH, Elevating Strains of Bacillus licheniformis
Authors: MONTVILLE THOMAS J. , SAPERS GERALD M.
Published: August 2006

The thermal resistance of Bacillus licheniformis spores from strains originally isolated from home‐canned tomatoes was examined. In tomato puree at pH 4.4, D95 and D100 values of 4.5 and 2.0 min, respectively, were obtained. The z value was 14.9 C°. The D95 in pH adjusted tomato puree increased at the rate of 50% per pH unit over the range pH 4–5.5. The D95 in pH 7.2 buffer was 7.8 min. The B. licheniformis spores could survive the USDA raw pack process for home‐canned tomatoes and elevate the pH to greater than 5.2 under aerobic but not anaerobic conditions.
Studies on the Yield and Quality Characteristics of Tofu
Authors: TSAI S.‐J. , LAN C. Y. , KAO C. S. , CHEN S. C.
Published: August 2006

Tofu made from imported U.S. soybeans and local Ta‐Lien soybeans showed a similar yield. The yield of tofu from whole soybean was higher than that of defatted soybean flake. Significant different qualities of tofu products were prepared by using various coagulants. It was found that calcium sulfate (gypsum) and bittern (called nigari in Japanese) were suitable coagulants for making the Chinese‐style tofu, but not glucono‐δ‐lactone. Other coagulants were not desirable for manufacturing good quality Chinese‐style tofu. Commercial tofu products in Taiwan had various rheological properties.
Demonstration of the Performance of an Inclined Anaerobic Digester in Wine Stillage and Pea Blancher Wastewater Treatment
Authors: BUHLERT JAMES E. , YORK GEORGE K. , LEWIS MICHAEL J.
Published: August 2006

Disposal of high strength wastes has been a problem in the fruit and vegetable processing industries. We have designed and tested an inclined continuous anaerobic digester for the rapid treatment of unmodified wine stillage (21,000–25,000 mg COD per liter) and waste water from a pea blancher (20,000 mg COD per liter). The digester was successfully operated for periods up to 9 months using feed rates as high as 10.7g COD per liter per day (hydraulic detention time of 2.4 days). COD removal efficiency ranged from 95.9% to 99.5%, and effluent suspended solids were less than 800 mg per liter.
Effect of Lipid Type on the Retention of Methyl Ketones During Spray Drying of Milk Systems
Authors: ANDERSON H. C. , REINECCIUS G. A. , FELSKA B. J.
Published: August 2006

The retention of n‐methyl ketones during spray drying of skim milk systems containing different types of fats was examined. Methyl ketones (C4 to C11) were blended into butter, coconut, hydrogenated coconut, soybean, or hydrogenated soybean oil and then homogenized into condensed skim milk yielding a model system 25% fat (dry basis) and 30% total solids. The model systems were spray dried and then analyzed for ketone retention by making 2,4‐dinitrophenylhydrazone derivatives followed by high‐pressure‐liquid chromatography. Ketone retention increased with carbon chain length up to 2‐octanone and then was constant. There were significant differences in ketone retention between fats with coconut providing the best retention and soybean oil the poorest.
Assessment of the Changes in Candida utilis Proteins Produced by Preparative Processes
Authors: SCHACHTEL ANDREW P.
Published: August 2006

The effects on protein of procedures used to produce protein preparations from C. utilis were examined using nitrogen and protein solubility tests, protein viscosity studies, and electron microscopy. Heat processing, and particularly heat shocking at 68°C followed by incubation at 55°C, resulted in severe protein changes, with detrimental effects on functional properties. Protein solubility changes were found to be only one of several factors determining functional performance, even in properties such as water‐binding capacity and whipping and emulsifying properties in which solubility is generally regarded as important. Viscosity studies were useful in demonstrating protein changes not reflected in solubility findings, and electron microscopy was valuable in showing the contribution of solid, cellular particles to functionality.
A Method to Determine Hardness and Work of Grinding Wheat
Authors: MILLER B. S. , HUGHES J. W. , AFEWORK S. , POMERANZ Y.
Published: August 2006

The Brabender Farinograph with a burr mill accessory was modified to measure the work in joules to grind 25–55g of wheat and to provide a digital readout of the data. Temperature (18–20°C), protein content (10.5–15.9%), kernel size, and growth location had little effect on the results, but the work required to grind wheat increased with increasing moisture content (7–13%). The average work was 530 joules (standard deviation 3.3) for 60 samples of a soft white winter wheat and 880 joules (standard deviation 5.3) for 60 samples of a very hard red winter wheat. The method may be suitable for distinguishing between hard and soft wheats.