bluuebunny/crossref_metadata_2025 huggingface dataset:
REDUCTION OF INTESTINAL GAS‐FORMING PROPERTIES OF LEGUMES BY TRADITIONAL AND EXPERIMENTAL FOOD PROCESSING METHODS
Authors: CALLOWAY DORIS HOWES , HICKEY CAROL A. , MURPHY EDWIN L.
Published: August 2006

ABSTRACT— The propensity of legumes to promote formation of intestinal gas was evaluated in healthy young men by measuring flatus passed from the rectum and the amount of bacterially formed gas in the exhaled breath. Previous experience has shown that flatulent test meals fed in the morning cause elevation of breath hydrogen concentration, flatus volume and flatus hydrogen and carbon dioxide content about 5–7 hr later. Test responses were measured against a baseline derived from feeding a bland, low‐residue formula diet. In the present study, mature, dry lima beans were found to be as high in flatulence‐inducing factor(s) (FF) as are California small white beans. Mung beans and soybeans caused the same excretion of hydrogen in the breath as did white beans, but only about 2/3 as much flatus. Peanuts were not gas‐forming. When the dosage of soybeans was doubled, so that the carbohydrate contribution from the two varieties was more nearly equalized, soybeans caused as much passage of flatus as did white beans. Several products processed by methods that might be expected to alter FF concentration or activity were evaluated in the same way. Soybean and mung bean sprouts appeared to retain most of the FF present in the whole bean. Soybean curd (tofu) had little residual FF but another high‐protein food, MPF, made from toasted soy grits, caused as much gas formation as an equal weight of soybean carbohydrate fed as whole beans. Enzymatic treatment of comminuted soybeans, designed to hydrolyze the constituent oligosaccharides, raffinose and stachyose, frequently cited as gas‐formers, had only negligible effect on production of intestinal gas. Tempeh, made from soybean grits by mold fermentation, did not increase gas production over baseline values and caused a significant delay in the time of gas formation, suggestive of temporary suppression of intestinal bacteria. Ethanolic extraction of whole white beans reduced but did not eliminate their gas‐forming quality.
EFFECT OF NEAR INFRARED ENERGY ON RATE OF FREEZE DRYING OF BEEF
Authors: BURGHEIMER F. , STEINBERG M. P. , NELSON A. I.
Published: August 2006

ABSTRACT— The effects of vacuum chamber pressure and intensity of near infrared energy on freeze drying rate for 1‐in.‐thick slices of eye round were investigated. The radiation source was a 500‐w quartz iodine lamp. Decreasing the chamber pressure increased the freeze drying rate, especially during the early stages of the drying cycle corresponding to the initial and constant rate periods. The critical moisture content seemed to be about 43%. Different energy intensities of the same radiation characteristics were obtained by varying the distance between infrared heater and product. For distances of 9, 13.5 and 18 in., the inverse‐square law was not followed; the drying rate was faster than predicted and appeared to vary linearly with distance.
STORAGE TEMPERATURE EFFECTS ON THE PROTEOLYTIC ACTIVITY OF RADIATION‐SURVIVING BACTERIA IN OYSTERS
Authors: LIUZZO JOSEPH A. , FARAG MOHAMMED K. , NOVAK ARTHUR F.
Published: August 2006

ABSTRACT— The activity of 2 radiation‐surviving and strongly proteolytic strains of Pseudomonas and Achromobacter were compared to the activity of 2 lesser active strains of Neisseria and Bacillus in fresh oysters during iced (32°F) and refrigerated (40°F) storage for 15 days. Radiation doses used for the oysters were 100 and 800 krad. The activity of the former bacteria was higher than that of the latter 2 at both temperatures and radiation doses. Neither the nonirradiated nor the irradiated uninoculated oysters displayed significant increases in proteolytic activity when they were ice‐stored for 15 days, but storage at 40°F for the same period resulted in significant activity increases in the nonirradiated. This emphasizes irradiation and storage temperature as related factors. A slight decrease in pH at 15 days in both nonirradiated and 100 krad‐irradiated oysters corresponded to the increase in bacterial numbers.
THEORETICAL FORMULAS FOR TEMPERATURES IN CANS OF SOLID FOOD AND FOR EVALUATING VARIOUS HEAT PROCESSES
Authors: HAYAKAWA KAN‐ICHI , BALL C. OLIN
Published: August 2006

ABSTRACT— A general solution is obtained for transient temperature distributions in a finite cylinder by applying several integral transformations to heat conduction equation when it is subjected to time variable surface temperatures. From this general solution, various formulas for temperature distributions are derived for five different surface temperature‐processing time relationships. By using these derived formulas, we obtain formulas for these two parameters: slope indices and intercept coefficients of heating or cooling curves of cylindrical cans of conductive food. Expressions are also derived for estimating sterilizing values during a come‐up period of the heat process and also during the sinusoidal fluctuation of retort temperature.
EFFECTIVENESS OF PNEUMATIC CONVEYING SYSTEMS FOR COOLING SPRAY‐DRIED FOOD PRODUCTS
Authors: HELDMAN D. R. , WANG P. Y. , CHEN A. C.
Published: August 2006

ABSTRACT— The cooling effectiveness during pneumatic transport of a spray‐dried food product has been investigated. Differential equations which describe the product and air temperatures as a function of distance from the initial mixing point have been derived and solved. The predicted results have been compared to experimental data obtained in a conveying tube equipped with thermocouples. The results indicated the equilibrium temperature of the air‐product mixture could be predicted and was a function of loading ratio. Increased loading ratio decreased the distance required to reach the equilibrium temperature. The effectiveness of product cooling after reaching the equilibrium temperature was a function of conditions at the conveying tube wall. Results indicated that a water spray over the exterior surface was more effective than forced‐air circulation which, in turn, was more effective than natural air circulation.
FREEZE CONCENTRATION BY DIRECTIONAL COOLING
Authors: KRAMER AMIHUD , WANI KOHMEI , SULLIVAN JAMES H. , SHOMER ILAN
Published: August 2006

ABSTRACT— It is generally assumed that as food materials are frozen, soluble solids move ahead of the “ice front.’ Under conditions tested in these studies the above was true only when the ice front moved in a descending direction. Thus, when foods were frozen in an ascending direction (as on a plate freezer) there was little, if any, movement of solids. When the freezing surface was placed above the material to be frozen, there was a rapid downward movement of solids. This “solids descent’ was most apparent in true solutions such as drinks, and less apparent in structural cellular foods such as pieces of meat or potatoes. It is suggested that this phenomenon may be utilized for more efficient freeze drying or concentrating, or for the simultaneous production of low‐solids and concentrated foods, particularly beverages.
EVALUATION OF MONOSACCHARIDES, DISACCHARIDES AND CORN SYRUPS AS DISPERSANTS FOR HEAT‐PROCESSED DRIED SOY MILK PROTEINS
Authors: SUGIMOTO H. , VAN BUREN J. P.
Published: August 2006

ABSTRACT— Addition of carbohydrates such as dextrose, sucrose or corn syrups to heat‐treated soy milk before drying significantly improved the redispersibilities of the resultant dried products, reaching about 100% at 1.0–1.5 times as much sugar as soy milk solids. Among carbohydrates tested, corn syrups, expecially those enzyme‐converted in the region of 48.5 D.E., seemed to be suitable materials because of high dispersant efficiency, moderate sweetness and easier drying. One possible reason for the dispersant effects of sugars is suggested to be a physical separation of soy protein molecules. Effects of corn syrups upon the spray‐drying of soy milk also are discussed.
IMPROVED METHODS FOR DETERMINATION OF CERTAIN ORGANIC ACIDS IN PASTEURIZED AND UNPASTEURIZED LIQUID AND FROZEN WHOLE EGG
Authors: REAGAN J. G. , YORK L. R. , DAWSON L. E.
Published: August 2006

ABSTRACT— This work was supported in part by National Institutes of Health Contract Ul‐00131‐06.

Liquid whole egg to which acetic, butyric, lactic, propionic and succinic acids were added, or which had previously been incubated at room temperature to different microbial populations, was pasteurized at 60.5°C for 3.5 min. A liquid‐liquid extraction method, including the centrifugation of the denatured egg, was developed for extraction of all 5 acids. The recovery of the 5 acids was evaluated by an improved gas‐liquid chromatographic procedure. Lactic and succinic acids were recovered from the liquid whole egg samples and chromatographed as their butyl ester derivatives and acetic, propionic and butyric acids were recovered and chromatographed as the acids per se. The fresh egg samples containing small amounts of acetic and lactic acid and liquid whole egg product, incubated until a microbial population of 4.5 × 106 was obtained, con tained only these 2 acids at a higher concentration. The pasteurization process did not affect concentration of the added short‐chain organic acids or those which accumulated during the incubation period; thus, accurate and valid analyses of the short‐chain organic acids can be accomplished in pasteurized whole egg products.
ANALYSIS OF COFFEE, TEA AND ARTIFICIALLY FLAVORED DRINKS PREPARED FROM MINERALIZED WATERS
Authors: PANGBORN ROSE MARIE , TRABUE IDA M. , LITTLE ANGELA C.
Published: August 2006

ABSTRACT— Coffee, black tea and artificially flavored and artificially sweetened orange and grape soft drinks were prepared from solutions of 8 minerals each at 750 ppm. Additionally, coffee and tea were brewed, using 6 natural drinking waters which ranged from 42–1,725 ppm of total dissolved solids. Beverages made from solutions containing carbonates were the least desirable, having flat, insipid characteristics. Although distilled water resulted in an acceptable soft drink, coffee and tea prepared from it were excessively sour and astringent, respectively. The recommended formula of 53.3 g of coffee per liter of water was considered too strong and “burnt’ for the panel of trained judges, so that the experiments were repeated at a lower concentration of 47 g coffee/liter water. Large differences in the direction and magnitude of the visual characteristics of the coffee and tea brewed from the various waters also were observed in the marked changes in luminous transreflectance, purity and shifts in dominant wavelengths measured by thin‐layer reflectometry.
ORANGE PEEL COLOR EXTRACT: ITS USE AND STABILITY IN CITRUS PRODUCTS
Authors: BERRY R. E. , BISSETT O. W. , KEW T. J.
Published: August 2006

SUMMARY— Storage stability of the color was tested alone and in various citrus products using an extraction process which had been developed for obtaining a highly colored concentrated extract from orange peel. When concentrated color extract was added to single‐strength orange juice in tin‐lined or enamel‐lined cans or clear glass bottles, color stability was good during storage at 35° F; except for some fading in glass‐packed samples, no notable changes in color were observed after 10 wk. However, at 70° F and 85° F color changes occurred, mainly from darkening due to browning. These storage changes were more predominant in glass‐packed juice and enamellined cans. Color in frozen concentrated orange juice remained stable more than 10 wk, showing no notable change in color during storage at −5° F. Stored in the concentrated form the color extract required protection from light and heat. Color was stable for more than 6 months when stored at −5° F in the dark.
FROZEN FRENCH‐FRIED POTATOES. Effects of Thawing and Holding Before Finish Frying and Their Nonrelation to Starch Retrogradation
Authors: BURR HORACE K.
Published: August 2006

SUMMARY— Frozen par‐fried French‐fry cuts allowed to thaw and held several hours before being finish‐fried lost more weight (due to loss of moisture) and absorbed more fat than it not held. The yield of finished product decreased about 7% and fat uptake increased about 25% when par‐fries were held for 3 days at 50°F. Smaller but economically significant changes occurred in only 1‐1/2 hr at this temperature or in 5 hr at 40°F. The rate of the change in par‐fries which causes lower yields and greater fat absorption increases with increasing temperature. The time course of the change at 50°F is similar to that of starch retrogradation in par‐fries but the rote of retrogradation decreases with increasing temperature; therefore, these appear to be unrelated phenomena. There is no combination of time and temperature for frying par‐fries from the thawed state which is equivalent in all respects to a given combination for frying them from the frozen state.
FIELD PROCESSING OF TOMATOES 2. Product Quality and Composition
Authors: MIERS J. C. , WAGNER J. R. , NUTTING M‐D. , SCHULTZ W. G. , BECKER R. , NEUMANN H. J. , DIETRICH W. C. , SANSHUCK D. W.
Published: August 2006

SUMMARY— Mechanically harvested tomatoes were macerated, heated by steam injection to several constant temperatures from 170–240°F and held in a treatment pot from 0‐4.6 min at pH levels (adjusted with cont. HCI) ranging from natural down to pH 2.0. Treated macerates were neutralized to original pH with cone NaOH, put through a finisher screen and pumped through a deaerator and chiller. The optimum processing conditions based on highest consistency (efflux‐pipet flow time) in seven series of samples were 212°F breaking temperature and a macerate treatment time of 3.3 min at pH 2.75. With the optimum conditions, juice solids yield from VF‐145 tomatoes was 4.3% greater and consistency 90% higher than from the natural pH juice. The neutralized acid products could contain 13% less tomato solids and still have a consistency equal to that of the products extracted at natural pH. Dry waste decreased 33% and total wet waste 47%. A 1‐day delay before processing caused 9.5% loss in recovered juice solids. Ascorbic acid, reflectance and lycopene data showed no trends due to acid extraction. Water soluble color increased slightly in the acid extractions.
ALTERNATE STORAGE SYSTEMS FOR THE PRODUCTION OF CANNED BLACK RIPE OLIVES
Authors: RAUS JACK W. , MAAGDENBERG HARRY J. , LEMOINE GARY , MERCER WALTER A.
Published: August 2006

SUMMARY— The storage of freshly harvested olives in systems other than the traditional sodium chloride brine was investigated in an attempt to provide an alternative storage system which would reduce the present saline pollution potential of the dive canning industry. Chemical salts used as fertilizers were partially successful in holding olives for several months without spoilage. Ammonium nitrate brines could be used for periods up lo 15 wk; however, it was difficult to remove the salt completely during preparation far canning. Brines containing ammonium sulfate (with the pH controlled by the addition of H2SO4) held olives for 6 mo. The difficulties in completely removing ammonium sulfate from the olives limited the commercial potential for this type of storage. Food grade glycols containing bacteriostats can be used to store olives for periods of over 6 mo. Olives submerged in propylene glycol‐diethyl pyrocarbonate mixtures showed severe shriveling. The recovery from shriveling on subsequent preparation was satisfactory only for the smaller‐sized olives. A similar result was obtained far olives stored in a mixture of glycerol‐benzoic acid‐sorbic acid. The most promising storage system developed in this study was a mixture of water‐propylene glycol‐benzoic acid‐potassium sorbet‐HCI. By using KOH in place of NaOH for the chemical curing preparation steps, it was possible to prepare canned olives with essentially no generation of liquid waste containing sodium ions.
VARIABILITY OF INCREASES IN α‐AMYLASE AND SUGARS DURING STORAGE OF GOLDRUSH AND CENTENNIAL SWEETPOTATOES
Authors: DEOBALD H. J. , HASUNG VERA C. , CATALANO E. A.
Published: August 2006

SUMMARY— Analyses for sugars and α‐amylase were performed during 65 days’ storage on five shipments of Goldrush and Centennial sweetpotatoes. Since shipments were harvested at 2 wk intervals, each represented the conditions existing at harvest time. Half the roots of each variety from every shipment were cured before being placed in storage and the effects of these treatments investigated. The patterns of α‐amylase increases were so widely divergent in the various shipments that recognizable differences between the varieties in each shipment were overshadowed. Curing retarded α‐amylase synthesis during subsequent storage. Glucose increases were quite consistent for each of the shipments, with the exception of the shipment that was wet and muddy when received. The Goldrush variety developed about twice as much glucose over the storage period, but curing had little, if any, influence on glucose synthesis. Sucrose development was apparently independent of the condition of the roots, varietal differences, or curing and reached a relatively constant level after 17 days. There were no obvious relationships between the increase in glucose, sucrose or α‐amylase for either variety during the 65 day storage period.
EFFECTS ON THE ALKALOID CONTENT OF POTATOES GROWN FROM SEEDS SUBJECTED TO LOW‐DOSE GAMMA IRRADIATION
Authors: SUTTON WILLIAM R. , AGARWALA OM PRAKASH , PIGOTT GEORGE M.
Published: August 2006

SUMMARY— Effects of low dose gamma irradiation of seeds on alkaloid content, proximate composition and yield of the potato tubers were studied. Increase in yield with irradiation of seeds was inconclusive. Changes in proximate composition of Russet potatoes grown from tubers irradiated at 1,500 rads were found to be insignificant. Varietal differences in solanine content were more pronounced than those due to gamma irradiation. In all cases the solanine content in potatoes grown from irradiated seeds was found to be far below the toxic level for human beings.
EFFECT OF PARTIAL REPLACEMENT OF SUCROSE BY CORN SYRUP ON QUALITY AND STABILITY OF CANNED APPLE SAUCE
Authors: DAOUD H. N. , LUH B. S.
Published: August 2006

SUMMARY— Apple sauces were made from Gravenstein apples under normal commercial processing conditions, using pure sucrose and combinations of sucrose and 62 D.E. corn syrup as sweeteners. Products were tested for storage stability of 68 and 86°F. Undesirable chemical and physical changes occurred rapidly at 86°F as indicated by the increase of hydroxymethyl furfural, darkening of serum color, decrease in consistency and increased can corrosion. This was accompanied by lower organoleptic color and ffavor scores. It appeared that the quality and storage stability of apple sauce were influenced more by higher storage temperatures and longer storage duration than by the type of sweeteners used in making the apple sauce. For a longer shelf fife and better quality retention, canned apple sauce should be stored at 68° F or lower. Results of this investigation indicate that corn syrup can be used lo replace 25% of the added sucrose in processing apple sauce.
INFLUENCE OF EMULSIFIER TYPE AND SOLUBILITY ON THE STABILITY OF MILK FAT‐WATER EMULSIONS
Authors: MICKLE J. B. , SMITH WANDA , TIETZ J. M. , TITUS T. C. , JOHNSTON MARTHA
Published: August 2006

SUMMARY— The purpose was to measure the amount of change in emulsion stability caused by different chemical types of emulsifiers in relation to the amount of change caused by emulsifier HLB. Seven emulsifiers used as 12 different binary mixtures were evaluated in model systems containing 10, 25 and 40% fat in water. Each emulsifier mixture was used at HLB numbers of 7, 10 and 13. The effect of chemical type on emulsion stability was minor in relation to the large changes caused by the fat percentage in the model system and the HLB of the emulsifier. A method was developed, using gas—liquid chromatography, to more accurately measure the HLB numbers of the emulsifiers used in this work. With these measurements it was learned that none of the differences in emulsion stability could be traced to the chemical type of emulsifier.
FATTY ACID COMPOSITION OF LIPIDS FROM BROILERS FED SATURATED AND UNSATURATED FATS
Authors: SCHULER GEORGE A. , Essary E. O.
Published: August 2006

SUMMARY— The effect of feeding saturated fat (tallow) and unsaturated fat (safflower oil) to broilers on the change in fatty acid composition of lipids deposited in broiler tissues at 4, 6, 8, and 10 wk of age was determined. Fatty acids from raw and cooked skin, excluding that on the neck and third wing joint, breast meat, thigh meat, and abdominal fat were identified by using gas liquid chromatography. Fatty acids from water in which carcasses were cooked were also identified. The degree of unsaturation of fatty acids in these tissues wars influenced by the degree of unsaturated fatty acids in the diet and tended to assume the fatty acid composition of the diet. In some cases, however, the higher levels of certain fatty acids in depot fat was not present in broilers fed the higher levels in the diet. Fatty acids in the larger amounts in all broiler tissues were palmitic, stearic, ofeic, and linoleic but varied in amount among the different age broilers fed the same ration as well as different rations. In most cases there tended to be an inverse relationship between oleic and linoleic acids in the tissues. Lipids from cooked tissues contained a larger amount of 18‐carbon unsaturated fatty acids than the other fatty acids combined. Fatty acids collected from cooking water were similar to those in cooked tissues. The presence of 13‐ and 25‐carbon chain fatty acids noted in tissues of 4 wk‐old broilers suggests a difference in the metabolism of fat in different age birds. Futher research is needed to substantiate this finding.
EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R.
Published: August 2006

SUMMARY— Ultimate pH values in the musculature of sheep ranging from 5.6–7.0 have been obtained by using pre‐slaughter injections of epinephrine. A high speed centrifugal method was used to measure the water‐holding capacity of raw M. semitendinosus (ST), semimembranosus (SM) and biceps femoris (BF). Results showed a high correlation with ultimate pH. Cooking losses end the amounts of centrifugally expressed juice were determined for the SM and BF cooked for 1 hr at either 65°C or 90°C. Cooking losses at 65°C decreased linearly with increasing pH while the losses at 90°C showed little change up to o raw meat pH of ca. 5.9, then decreased linearly with increasing pH. The amount of juice centrifugally expressed from the cooked meat, which has a high positive correlations with organoleptic juiciness, increased linearly with pH. Tenderness of the cooked SM and BF muscles was measured using o Warner‐Bratzler shearing device and an Instron Universal Testing Machine: both gave high objective‐subjective correlations. Instron measurements have high negative linear correlations with ultimate pH for both the 65°C and 90°C cooked samples. Hardness of these muscles, cooked at 65°C or 90°C. decreased approximately three‐fold as ultimate pH increased from 5.6–6.9. Results obtained using the Warner‐Bratzler device showed linear regressions with a significant quadratic component for one muscle at both 65°C and 90°C.
PHENOLIC COMPOUNDS IN RUM
Authors: TIMMER R. , ter HEIDE R. , WOBBEN H. J. , de VALOIS P. J.
Published: August 2006

SUMMARY— A study was made of the phenolic fraction of a Jamaica rum containing 75% ethanol. Identification of the phenols was performed by coupled gas chromatography and mass spectrometry and further by infrared spectrometry and thin layer chromatography. Phenol, p‐ethylphenol, o‐cresol, p‐cresol, guaiacol, p‐ethylguaiacol and dihydroeugenol were found in Jamaica rum for the first time; the presence of p‐methylguaiacol and eugenol was confirmed.
EFFECT OF SUBSTRATE SIZE ON THE ACTIVITY OF TOMATO POLYGALACTURONASE
Authors: PRESSEY R. , AVANTS J. K.
Published: August 2006

SUMMARY— Three polygalacturonic acid preparations with widely differing molecular weight distributions were obtained by controlled enzymatic hydrolysis of pectic acid. A study of the action of tomato polygalacturonase on the polygalacturonic acids and pectic acid revealed that the activity h dependent on the molecular size of the substrate. Pectic acid was hydrolyzed optimally at pH 5, with little activity below pH 4. Decreasing the molecular weight of the substrate resulted in a progressive shift of the pH optimum to the acid side. For the smallest substrate, the activity extended to below pH 2. Monovalent cations enhanced the activity at low pH, and this effect was also dependent on the molecular weight of the substrate. Below pH 4, pectic acid inhibited 70% of the hydrolysis of low molecular weight substrates by tomato polygalacturonase. The incomplete inhibition is attributed to the presence of a polygalacturonase isoenzyme which is not inhibited by high molecular weight polygalacturonic acids.
INFLUENCE OF SUCROSE, GLUCOSE AND LACTOSE ON LOSS OF WATER FROM SOLUTIONS
Authors: PATEL K. N. , NICKERSON T. A.
Published: August 2006

SUMMARY— Moisture losses from solution of 40, 50, and 60% lactose, sucrose, glucose, and combinations of these sugars were determined at 80°F and 27 in. vacuum. Differences in rate of water loss of 20–50% were observed depending on type of sugar and concentration. Rate of water loss from solution was in ascending order of sucrose, lactose, glucose, and pure water. In mixtures, the rate increased with increased proportion of lactose or glucose, and decreased with increased proportion of sucrose. In all cases, after lactose crystallization occurred, the water loss first increased and then decreased.
PROTEIN DEGRADATION IN CHEDDAR CHEESE SLURRIES
Authors: HARPER W. J. , CARMONA AMANDA , KRISTOFFERSEN T.
Published: August 2006

SUMMARY— Preferential degradation of caseins was noted in the ripening of Cheddar curd slurries, with the degradation generally being in the order of para‐K, β‐, αs‐caseins. The addition of reduced glutathione to the slurry caused an immediate release of peptides from the protein mass and decreased the initial rate of β‐casein degradation. The peptides appeared to be preferentially utilized during the first 4 days of ripening; thereafter rapid degradation of β‐casein occurred. In quiescent slurries, αs‐casein degradation exceeded that of β‐casein, whereas periodic agitation reversed the degradation rate of the two caseins. The rate and extent of characteristic flavor development appeared to be related directly to β‐casein degradation, but not to changes in concentration of pare‐K or αs‐caseins.
MECHANISM OF BACTERIAL PENETRATION THROUGH THE EGGS OF Gallus gallus. 2. Effect of Penetration and Growth on Permeability of Inner Shell Membrane
Authors: WEDRAL E. MAESSO , VADEHRA D. V. , BAKER R. C.
Published: August 2006

SUMMARY— The mechanism of penetration of bacteria into the eggs of domestic fowl (Gallus gallus) was investigated by determining the changes in permeability of the inner shell membranes (i.s.m.) to radioactive amino acids and viable Salmonella typhimurium LT2 cells after bacteria had penetrated the i.s.m. It was found that penetration and growth of bacteria in eggs did not cause any significant changes in the permeability of the i.s.m. for up to 8 days of incubation after expos‐sure to spoilage. Bacteria, however, were found to penetrate the exterior structures within 36 hr after exposure. These results indicate that the actual penetration of bacteria through the i.s.m. does not permanently alter its permeability.
USE OF WHOLE‐BODY PERFUSION IN THE STUDY OF MUSCLE GLYCOLYSIS
Authors: CAMPION D. R. , MARSH B. B. , SCHMIDT G. R. , CASSENS R. G. , KAUFFMAN R. G. , BRISKEY E. J.
Published: August 2006

SUMMARY The muscles of stress‐susceptible animals exhibit an extremely rapid rate of glycolysis when subjected to either excision or exsanguination anoxia. The adaptation of the whole‐body perfusion technique to the intact animal makes it possible to study the influence of a wide variety of reagents while maintaining the structural integrity of the musculature. This paper outlines the perfusion technique as applied in this laboratory to adult pigs, and in addition describes a biopsy procedure which permits the use of one longissimus muscle as an untreated control for the other, thereby overcoming the problem of wide inter‐animal variability. Results are presented of experiments designed to validate the perfusion and biopsy routines, and an account is given of preliminary investigations of the effects of added calcium and magnesium ions.
LIPOXYGENASE CONTENT AND ANTIOXIDANT ACTIVITY OF SOME FRUITS AND VEGETABLES
Authors: PINSKY A. , GROSSMAN S. , TROP M.
Published: August 2006

SUMMARY The oxygen monitor was used in determining the linoleic acid oxidizing capacity of various plant tissues. Egg plant, potato, legume seeds, cauliflower and avocado contained considerable activity. The effects of nonionic detergents point to the presence of three types of lipoxygenase in the tissues tested. These are: (1) not affected by the detergent; (2) inhibited; and (3) either solubilized or stimulated by the detergent. Some tissues had considerable antioxidant activity as measured by their effect on commercial soybean lipoxygenase. These results lead to the conclusion that a low lipoxygenase activity may be due to the presence of antioxidants and definite conclusions cannot be drawn unless the enzyme is purified.
TEXTURAL CHANGES AND MOLECULAR CHARACTERISTICS OF PECTIC CONSTITUENTS IN RIPENING PEACHES
Authors: SHEWFELT A. L. , PAYNTER V. A. , JEN J. J.
Published: August 2006

SUMMARY Pectic constituents were isolated from the alcohol insoluble solids of freestone peaches at four stages of ripeness. The varieties studied were Poppy, Loring, Southland and Rio Oso Gem. The pectic substances were fractionated into pectinic acids, pectic acids and protopectin fractions and the molecular weight of each fraction was calculated from its intrinsic viscosity value. The purity and degree of esterification of each fraction were determined. Corresponding shear press firmness values were also measured. Decrease in the molecular weight values of the pectinic acid fraction was found to be closely related to the increase in proportion of pectinic acids with advancing ripeness. A decrease in esterification of the pectic constituents with advancing ripeness was found mainly in the protopectin fraction. These changes were also closely related to the reduction in shear press firmness of the tissue during the ripening process in all varieties of freestone peaches studied. These results seem to provide a basis for studies of enzymatic reactions which influence fruit ripening.
TENDERNESS OF BEEF LONGISSIMUS DORSI MUSCLE FROM STEERS, HEIFERS AND BULLS AS INFLUENCED BY SOURCE, POST‐MORTEM AGING AND CARCASS CHARACTERISTICS
Authors: MARTIN A. H. , FREDEEN H. T. , WEISS G. M.
Published: August 2006

SUMMARY Cooked steaks from the commercial rib and short loin sections of 168 steer, 143 heifer and 259 bull carcasses were sampled, ribs at one, two and three and loin at two, three, six and 13 days post‐mortem, to evaluate aging patterns on beef tenderness. Steaks from the rib section were more tender than from the short loin section. Aging patterns were similar for all sexes and stations of origin. Shear values dropped 12% over three days post‐mortem in the rib steaks. Shear value from steaks from the loin section did not reduce over the first three days, but between day 3 and day 6 shear values fell 14% and continued to fall at reduced rate (about 1.6% per day) between day 6 and day 13. There was no evidence of any influence of finish, marbling or muscle color on rate or extent of aging on tenderness. Chemical fat determinations and visual marbling scores were only moderately correlated. Similar correlations were found between marbling score and finish (i.e., rib fat measurements). Correlations between 24 hr pH and color of the muscle were moderate to high with marked sex heterogeneity. Correlations involving color and shear value were significant but not consistent among sexes nor among aging periods. It was concluded that with youthful carcasses of all sizes, sexes and degrees of fatness a cooler aging period of six days was sufficient for producing a consumer product of satisfactory tenderness.
FOOD PRODUCTS FROM CORN GERM: EVALUATION AS A FOOD SUPPLEMENT AFTER ROLL‐COOKING
Authors: GARDNER H. W. , INGLETT G. E. , DEATHERAGE W. L. , KWOLEK W. F. , ANDERSON R. A.
Published: August 2006

SUMMARY The composition of corn germ indicates that it may have value as a nutritious food supplement. Heated rolls were used to cook a full‐fat flake to products with varying pasting qualities depending upon the temperature of the rolls and the temper moisture of the germ before rolling. A germ flake with improved taste was produced if the temperature of the rolls was held above 124°C. The flavor of the flakes was unchanged after 120 days' storage at 37°C and 7% moisture levels. Oil extracted from the 120‐day stored flakes had low peroxide values (low, 1.6 meq/kg oil; high, 17.8 meq/kg oil). The peroxide values were especially low in oil from uncooked germ and germ cooked at a low temperature (99°C). When flakes were stored at 13.5% moisture, mold developed on them within 30 days.
A PROCEDURE FOR ESTIMATING STERILIZATION OF AND QUALITY FACTOR DEGRADATION IN THERMALLY PROCESSED FOODS
Authors: JEN Y. , MANSON J. E. , STUMBO C. R. , ZAHRADNIK J. W.
Published: August 2006

SUMMARY The method of Stumbo (1953, 1965) has been extended to obtain a method to estimate not only sterility but degradation of nutrient and organoleptic factors which degrade exponentially with time of heating at a constant temperature. These factors include, in particular, vitamin and color components of food. In devising the method, a new equation was derived for integrating heat effects throughout the food container during heating and cooling. Though the equation is equally as convenient as Stumbo's original equation, and gives virtually the same results in sterility evaluations. It may be employed with equal ease in evaluation of organoleptic and nutrient factor degradation. To implement the method it was necessary to extend fh/U:g relationship tables for values in the higher range–the new tables cover values (for every other value) from = 8 to = 80. Only three examples of these tables are included in the paper. Results obtained with this simple manual method compare most favorably with results obtained by other more complicated methods for the same purpose, namely those of Ball and Olson (1957), Teixeira et al. (1969) and Hayakawa (1969).
IDENTIFICATION AND QUANTITATION OF SEVERAL NONVOLATILE ORGANIC ACIDS OF COCOA BEANS
Authors: WEISSBERGER W. , KAVANAGH T. E. , KEENEY P. G.
Published: August 2006

SUMMARY— Organic acids precipitated as lead salts from water extracts of cocoa beans were converted to trimethylsilyl ethers. TMS ethers were then separated and identified using a combined gas chromatograph‐mass spectrometer. Citric, phosphoric, lactic, oxalic, malic, tartaric, succinic and gluconic acids were present in every sample examined, irrespective of geographic origin. Five of the acids were quantitated using a GLC procedure which involved the preparation of methyl esters from freeze‐dehydrated, water extracts. Concentration ranges found, g/100g beans, were: lactic, 0.11–0.71; oxalic, 0.24–0.43; succinic, 0.02–0.07; malic, 0.02–0.10; citric, 0.56–1.32. Concentrations of lactic acid were lowest and citric acid levels tended to be highest in commercial samples from countries where cocoa beans usually are not subjected to a planned fermentation. These trends were confirmed in an experiment involving beans from Trinidad which had undergone a carefully controlled fermentation. Only minor differences were found in organic acid concentrations between roasted and unroasted cocoa beans.
ON THE NATURE OF COOKED MEAT HEMOPROTEIN
Authors: LEDWARD D. A.
Published: August 2006

SUMMARY— Reflectance spectra of cooked meat and the precipitates obtained on heating aqueous muscle extracts, mixtures of bovine serum albumin (BSAl and horse heart metmyoglobin IMbl at 60°C. and Mb alone at > 80°C were all similar. BSA‐Mb mixtures in 5.5 M urea atpH 6.0 yielded soluble complexes that were spectrally the same as those present in cooked meat. Sephadex chromatography showed these complexes to be denatured hemoproteins where the protein could be denatured BSA or dimers or higher aggregates of denatured apomyoglobin (ApoMb). The affinity of the hematin for denatured BSA was much greater than for the ApoMb aggregates. No evidence was obtained for complexes of a type where hematin was coupled with both denatured ApoMb and denatured BSA. It is suggested that the complexes present in cooked meat are also denatured hemoproteins, where the protein may be any of several of the denatured proteins present in cooked meat. An electron‐spin resonance (ESR) spectra of cooked meat indicated that at ‐ 196°C the ferric ion in the hematin was essentially low‐spin. The mechanism of formation and the nature of the possible bonding between hematin and denatured protein are discussed.
A COMPARISON OF SALMONELLA EXCRETION BY STRESS‐SUSCEPTIBLE AND STRESS‐RESISTANT PIGS
Authors: TSAI ROBERT Y. T. , GOEPFERT J. M. , CASSENS R. G. , BRISKEY E. J.
Published: August 2006

SUMMARY— A relatively high percentage of apparently healthy pigs were Salmonella carriers and excreted salmonellae in the feces. Stress imposed by trucking did not significantly alter the excretion of salmonellae by the pigs. The incidence of salmonellae in fecal samples from 32 stress‐resistant and stress‐susceptible animals was investigated. There was a high incidence of salmonellae in cecum and colon contents, but salmonellae were not isolated from various muscles or from spleen, liver and kidney samples. Three of eight pigs were positive for Salmonella in the mesenteric lymph nodes. There was no apparent pattern of salmonella detection in regard to the stress‐susceptible condition of the animal.
EFFECT OF RADIO‐FREQUENCY ENERGY AT 60 MHz ON FOOD ENZYME ACTIVITY
Authors: LOPEZ ANTHONY , BAGANIS N. A.
Published: August 2006

SUMMARY— The effect of radio‐frequency (R‐F) energy at 60 MHz on peroxidase, polyphenolase, pectinesterase, catalase and alpha‐amylase activity was determined in water solutions of purified enzymes as well as in apple juice, milk and sweet potato extract. The apparatus used consisted of an R‐F generator coupled to an evaporator and condenser. Temperature was kept constant at a desired level by evaporating water from the system. Results showed that while the enzymes were partially or totally inactivated by heat at 70°C. or 65°C (149°F) in the instance of milk, exposure to R‐F energy at 20°C caused essentially no loss of enzyme activity. Within the limits of the experimental conditions, pH and enzyme concentration were not factors in relation to lack of effect of R‐F energy on enzymes. Overall, the results indicate that per se, R‐F energy at 60 MHz does not have any significant effect on the enzymes studied, aside from that caused by the heat effects of R‐F energy.
FOOD PROTEIN FROM MEAT AND BONE MEAL
Authors: NASH HAROLD A. , MATHEWS ROBERT J.
Published: August 2006

SUMMARY— Studies were undertaken to develop a nutritious and aesthetically attractive protein concentrate from commercial meat and bone meal. Flotation in carbon tetrachloride was used to separate meat residues from the bulk of the bone. The meat residues had moderate nutritional merit in rat feeding trials. Further improvement was achieved by size separation or by base extraction. The finer fraction from size separation had a more favorable amino acid balance and gave better growth rates and protein efficiency ratios (PER) than did the unfractionated material. Growth rates increased markedly as the amount in the diet was increased to give 15 and 20% protein. It had more than an additive effect on growth and PER as a supplement to wheat flour or whole corn. Extraction with base improved amino acid balance, growth response and flavor. Addition of 9% of the base‐extracted material to rice or biscuits had little effect on flavor; a gray‐red color remained prominant. Overall yields of the base‐extracted material starting with meat and bone meal were about 34%. The protein content of the product was about 88% on a dry weight basis. Its PER when 2% methionine was added was 75% of that of casein (without added methionine) in a rat feeding experiment. The cost of production is estimated at about $0.13/lb when allowance is made for methionine addition and for sale of residues from the production process as an animal feed supplement
DISCOLORATION OF SAUERKRAUT PROBABLY CAUSED BY A LEUCOANTHOCYAINIDIN
Authors: GORIN N. , JANS J. A.
Published: August 2006

SUMMARY— A series of experiments was conducted to determine what kinds of pigments bring about discoloration of sauerkraut. UV light altered the color of potential discolored sauerkraut but had no effect on normal or discolored sauerkraut. Spectrophotograms of HCl extracts of potential discolored and discolored sauerkraut peaked at 540 nm whereas normal sauerkraut had an extinction at 540 nm but no peak. A specific profile for discotored sauerkraut was determined via thin‐layer chromatography on silica gel. The compound causing the discoloration is apparently a leucoanthocyanidin.
MICROBIOLOGY OF BEEF SHELL FROZEN WITH LIQUID NITROGEN
Authors: REY C. R. , KRAFT A. A. , RUST R. E.
Published: August 2006

SUMMARY— The effect of freezing primal cuts of beef with liquid nitrogen on the subsequent microbiological quality of their retail cuts was studied. Cryovac‐packaged loins were shell frozen by spraying with liquid nitrogen and held for 2 or 3 days at room temperature (25–27°C) in insulated styrofoam boxes. Frozen packaged loins were also aged at 2°C for 21 days and at 22°C for 3 days before being cut into steaks. Steaks from each treated loin and steaks from fresh loins (controls) were packaged and stored in a display case at about 5°C. Examination was made of the loins and packaged steaks during storage to determine total anaerobes, fluorescent Pseudomonas, coliforms, enterococci, Clostridium perfringens, and incidence of Salmonellae and coagulase‐positive staphylococci. Initial contamination on steaks increased with loins aged for a long time at low temperatures. Aging of loins at 22°C for 3 days promoted multiplication of C. perfringens and resulted in the steaks having the highest occurrence of coagulase positive Staphylococcus. Recovery of Salmonella from the steaks was more closely related to the source and level of contamination of the fresh meat than to time and temperature of holding of the wholesale cuts. These findings have application to shell freezing of beef with liquid nitrogen for air transport and to possible commercial aging practices.
COMPARISON OF TEXTURE OF CARROTS FROZEN BY AIRBLAST, FOOD FREEZANT‐12 AND NITROGEN VAPOR
Authors: WOLFORD EVERETT R. , NELSON JOHN W.
Published: August 2006

SUMMARY— Carrot sticks were frozen by immersion in Food Freezant‐12, in vapor from liquid nitrogen, in a fluidzed bed tunnel and on trays. Those frozen in Food Freezant‐12 were the firmest and most crisp. Texture was related to time needed to freeze the carrots. Either a puncture‐testing device or shear press can be used to test for firmness.
STABILIZATION OF ANTHOCYANINS IN FROZEN TART CHERRIES BY BLANCHING
Authors: SIEGEL A. , MARKAKIS P. , BEDFORD C. L.
Published: August 2006

SUMMARY— Unpitted red tart cherries (Prunus cerasus L. cv. Montmorency) were blanched in steam (100°C) for 0, 30, 45 and 60 sec, then frozen at −20°C. The anthocyanin color of the fruit was determined periodically during frozen storage for 3 months in one experiment and 10 months in another. When the cherries were not allowed to thaw before the analysis, no color loss due to anthocyanin destruction was observed in either the blanched or unblanched cherries. When they were thawed at room temperature (22° C) in single layer for 2 and 4 hr, the unblanched cherries lost 14 and 25% anthocyanin color, respectively; cherries subjected to 45‐ or 60‐sec blanching showed no significant color loss. When the cherries were disintegrated in a Waring Blendor for up to 30 min, the unblanched cherries lost considerable color (70%) after 30 min under oxygen or air, but those blanched for 45 or 60 sec suffered no color loss. Some anthocyanin destruction was Observed in the 30‐sec blanch lot. Blending under oxygen was slightly more deleterious to the color than blending under air. Blending under nitrogen minimized the color loss but did not eliminate it. Blanching resulted in a 4–7.5% loss of weight.
DETECTION OF FROZEN FISH DETERIORATION BY AN ULTRAVIOLET SPECTROPHOTOMETRIC METHOD
Authors: DANOPOULOS A. A. , NINNI V. L.
Published: August 2006

The existence of an induction period in the autoxidation of the oil in frozen fish of the species Pagelus erythrinus held at –20°C has been shown by the study of its ultraviolet absorption at 232 or 268 nm.
CHEMISTRY OF THIAMINE DEGRADATION: 4‐Methyl‐5‐(β‐Hydroxyethyl) Thiazole from Thermally Degraded Thiamine
Authors: DWIVEDI BASANT K. , ARNOLD ROY G. , LIBBEY LEONARD M.
Published: August 2006

A compound isolated from thiamine solutions brought to pH 5.0, 6.0 and 7.0 with IN NaOH or with O.1M phosphate buffer and heated in a boiling water bath open to air or in sealed tubes, or autoclaved at 121°C for 30 min, has been identified as 4‐methyl‐5‐(β‐hydroxyethyl) thiazole. Infrared, NMR and mass spectral data of this compound are presented and discussed.
CRYSTALLIZATION IN SOLUTIONS SUPERSATURATED WITH SUCROSE AND LACTOSE
Authors: NICKERSON T. A. , PATEL K. N.
Published: August 2006

Changes in properties of sucrose solutions as a result of substituting lactose for a portion of the sucrose were studied at room temperature (27°C). The influence of a seeding regimen on the properties also was investigated. Seeding with sucrose or lactose favored crystallization of the sugar of higher concentration, whereas seeding a mixture of sucrose and lactose to less supersaturated solutions resulted in rapid crystallization of both sugars. Crystal habit of each sugar was influenced by increasing the concentration of the other. Solution viscosity following complete crystallization increased with the percentage of lactose. As the percentage of lactose in the supersaturated solution was increased, the proportion of lactose in the crystalline mass also increased, the proportion of sucrose decreased, and the hardness of the crystalline mass decreased. Type of seeding influenced the type and number of crystals and therefore influenced the properties of the system, but this was minor compared to the influence of composition. Application of this work to produce softer, smoother sugar products is suggested.
THE INFLUENCE OF AGING BEEF IN VACUUM
Authors: MINKS DANIEL , STRINGER WILLIAM C.
Published: August 2006

U.S. Choice grade beef loins and ribs were aged to determine the effect of vacuum packaging for 7 and 15 days at 32° and 40° F on sensory characteristics, microbial counts and weight loss. Vacuum packaging had no significant influence on tenderness, flavor and juiciness but produced a highly significant reduction in weight loss during aging. Surface bacterial counts were significantly less on the vacuum packaged portions than the portions not packaged.